Best Date Nut Roll Food

DATE NUT BREAD

Steps:

• Preheat the oven to 350.
• Grease an 8 1/2 x 4 1/2 x 3 inch loaf pan.
• Put the dates, walnuts, baking soda, salt and shortening in a bowl. Pour the boiling water over and stir. Let the mixture stand for 15 minutes.
• Using a fork, beat the eggs and sugar together in a bowl. Add the flours and stir; the batter will be too stiff to mix well. Add the date mixture and mix briskly until the batter is well blended. Spoon into the loaf pan and bake 40 to 50 minutes. Check the loaf often; it is done when a few moist crumbs cling to a straw inserted in the middle of the loaf. The bread will continue to bake after it is removed from the oven. Do not overbake, or the loaf will be dry.
• When the loaf is done, slide a knife around the edges of the pan and turn the loaf onto a rack to cool completely. This bread freezes well.

DATE NUT ROLL

Steps:

• Mix the sugar and vanilla in a medium saucepan on medium heat.
• Boil gently until mixture reaches 240 degrees.
• Take off the heat, and add rest of ingredients, stir well.
• The mixture will thicken as it cools.
• Pour onto dampened cloth or waxed paper forming a log.
• Allow to cool or refrigerate.
• If desired, coat with chopped nuts or powdered sugar and slice.

DATE NUT ROLL

Steps:

• In heavy, 3-qt saucepan, combine sugar, milk, butter and corn syrup.
• Cook over low heat, stirring constantly with a wooden spoon, until sugar dissolves and mixture comes to boiling; add dates.
• Cook, stirring occasionally, until candy thermometer registers 238°F degrees, or until a little in cold water forms a soft ball.
• Remove from heat.
• Add nuts and vanilla.
• Beat until thick.
• Turn out on board; divide in half.
• Shape each half into a roll 1 3/4" in diameter; wrap in waxed paper; refrigerate at least 1 hour before coating with chocolate.
• In top of double boiler, melt chocolate pieces over hot, not boiling, water.
• Remove from heat.
• Remove date rolls from refrigerator; spread half of chocolate over each roll; spreading to coat evenly all over.
• Refrigerate until chocolate is hard; wrap in waxed paper until ready to cut into slices 1/3" thick.

DATE-NUT PINWHEELS

Steps:

• In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Divide dough into 3 portions; shape each into a disk. Cover and refrigerate 1 hour or until firm enough to roll., For filling, place dates, water and sugar in a large saucepan. Bring to a boil. Reduce heat; simmer, uncovered, until dates are tender and liquid is almost evaporated. Stir in walnuts; cool completely., Roll each dough portion between 2 sheets of waxed paper into a 12x10-in. rectangle. Refrigerate 30 minutes. Remove waxed paper. Spread a third of the filling over each rectangle. Roll up tightly jelly-roll style, starting with a long side. Wrap securely. Refrigerate until firm., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/3-in. slices. Place 2 in. apart on greased baking sheets. Bake 10-12 minutes or until set. Remove from pans to wire racks to cool.

DATE NUT LOG

Steps:

• In a bowl, combine 2 cups of graham cracker crumbs, marshmallows, dates and walnuts. Stir in cream; mix thoroughly. Shape into a 14x3-in. log. Roll in remaining crumbs. , Wrap tightly in plastic wrap or foil. Refrigerate at least 6 hours or overnight. Slice; garnish with whipped cream if desired.

MARSHMALLOW DATE NUT ROLL

Steps:

• Roll graham crackers to fine crumbs.
• Combine marshmallows, dates, nuts and cherries Mix thoroughly with 2 3/4 cups cracker crumbs.
• Add cream (not whipped); mix thoroughly.
• • Shape into roll (about 3 1/2-inches in diameter); roll in remaining crumbs.
• Wrap well in wax paper.
• Chill several hours in refrigerator.
• (over night is best) • Cut in 3/4-inch slices.
• Top with whipped cream.
• Yield: 12 servings.

DATE AND WALNUT ROLLS

Steps:

• Grease 2 - 8cm round x 17cm long nut roll tins. If you do not have nut roll tins you can use a bar loaf tin and cover it tightly in foil- the result is not as quite as good.
• Preheat oven to 180°C (350°F ).
• Combine the date, butter, sugar and water in a saucepan. Stir over low heat until the sugar and butter have melted. Bring to boiling point and then remove from the heat.
• Allow the mixture to cool.
• Stir the sifted bicarbonate soda, sifted flour, egg and nuts into the cooled date mixture.
• Spoon the mixture into the greased tins. Replace the lids tightly and bake upright in a moderate oven for 40 minutes.
• Stand rolls ten minutes before turning out onto wire racks to cool.
• Serve sliced with butter.
• Suitable to slice and freeze.
• As a variation you can use pecan nuts or macadamias in place of the walnuts.