Date Nut Spread 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 SPICE BREAD

Steps:

• Preheat the oven to 350 degrees F. Butter the bottom of an 8 1/2 by 4 1/2 by 2 1/2-inch loaf pan. Line the bottom with parchment paper, then butter and flour the pan.
• Combine the dates and orange liqueur in a small bowl and set aside for 30 minutes. Stir occasionally.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar together on medium speed for 1 minute. Scrape down the bowl. With the mixer on low, add the egg, vanilla, and orange zest. Sift together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. With the mixer still on low, add the flour mixture alternately with the orange juice to the creamed mixture, beating only until combined. By hand, stir in the dates with their liquid, and the pecans.
• Pour the batter into the prepared loaf pan and smooth the top. Bake for 50 to 60 minutes, until a toothpick comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.
• Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese, sugar, and orange zest on medium speed until just combined.
• Slice the bread and serve with the orange cream cheese on the side for spreading.

MOIST DATE NUT BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees F). Grease and flour a 9x5 inch loaf pan.
• In a medium bowl, combine the dates and butter. Pour boiling water over them, and let stand until cool.
• When the dates have cooled, stir the mixture to break up any clumps. Mix in the brown sugar and egg until well blended. Combine the flour, baking soda, baking powder, and salt; stir into the date mixture until just blended. Stir in walnuts. Pour into the prepared pan.
• Bake for 50 minutes in the preheated oven, or until a wooden pick inserted into the center comes out clean.

DATE NUT BREAD

Steps:

• Combine baking soda with the boiling water. Soak the dates in the water and baking soda solution for 30 minutes.
• Cream sugar and butter together. Add eggs, vanilla, dates, nuts, flour, and salt.
• Divide batter equally between two 9 x 5 (or 8 1/2 x 4 1/2) inch greased loaf pans. Bake 1 hour at 300 degrees F (150 degrees C) (or until loaf tests done). Can be frozen when cool.

GRANDMA'S DATE-NUT BREAD

Steps:

• Put raisins in a bowl. Pour boiling water over raisins; soak until raisins have flavored the water, about 20 minutes. Drain raisins, reserving the water. Discard raisins.
• Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan with butter.
• Bring reserved water to a boil in a small saucepan. Measure 3/4 cup boiling water into a bowl. Stir baking soda into water.
• Put dates and prunes in a large bowl. Pour baking soda-water over dates and prunes; add unsalted butter and stir until melted. Stir sugar and vanilla extract into the fruit mixture; let cool to room temperature.
• Stir egg into the fruit mixture to evenly coat. Mix flour and salt together in a small bowl; add to fruit mixture and stir. Fold walnuts into the mixture and pour into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 65 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

DATE & NUT DIP OR SPREAD

Steps:

• Beat softened cream cheese until smooth, blend in milk.
• Add dates, almonds, cinnamon and almond essence, mix well & chill.
• Serve with cracker biscuits or fresh fruit as a dip or use as a spread on bagels, mmm yum!

WALNUT DATE SPREAD

Steps:

• In a food processor, combine dates and nuts; cover and process until finely chopped. While processor is running, add orange juice until blended.

NOT-SO-HEAVY DATE-NUT BREAD

Steps:

• Lightly butter and flour a 9 by 5-inch loaf pan. Put a rack in the middle of the oven. Preheat the oven to 350 degrees F.
• Put the dates in a medium bowl and cover with hot water. Soak for 15 minutes and drain.
• In a medium bowl, whisk together both of the flours, baking powder, and salt. Set aside.
• In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer, combine half the dates, butter, and brown sugar and mix on low speed until just incorporated. Raise the speed to high and mix until light and fluffy, about 10 minutes. (Occasionally turn the mixer off, and scrape down the sides of the bowl with a rubber spatula.)
• Add the eggs one at time, mixing well after each addition.
• Mixing on low speed, add the flour in 3 parts to the butter mixture, alternating with the milk in 2 parts, until just combined. Raise the speed to medium and mix briefly until a smooth batter is formed. Add the remaining dates and walnuts and mix until just incorporated.
• Scrape the batter into the prepared pan. Bake, turning the pan halfway through, until golden brown and a toothpick inserted in the center comes out clean, about 1 1/2 hours.
• Remove from the oven and cool slightly. Remove the bread from the pan and cool on a rack completely before serving.

DATE NUT DREAM BARS

Steps:

• Line a 9" x 13" metal cake pan with parchment paper and set aside.
• In a bowl, beat together the butter, sugar and salt until fluffy.
• Using a wooden spoon, stir in the flour.
• Press into the prepared pan and bake in the centre of a 350 degree F oven until golden, about 20 minutes.
• Let cool in the pan on a rack.
• To make the filling, whisk together the eggs, brown sugar and almond extract in a bowl.
• Stir in the flour and baking powder until smooth.
• Stir in the walnuts, cherries and dates.
• Spread over the cooled base and bake in the centre of a 350 degree F oven until firm to the touch, about 20 minutes.
• Let cool completely in the pan on a rack.
• To make the icing, beat together in a bowl the butter, milk and vanilla until creamy.
• Add half of the icing sugar and beat just until combined.
• Beat in the remaining icing sugar until light and fluffy.
• Spread over the filling.
• Refrigerate until cold, about 1 hour.

DATE NUT SPREAD

Steps:

• In a blender or food processor combine the pineapple juice and pulp from 1/2 an orange. Cover and blend on high speed for 5-10 seconds to combine.
• Add nuts and pitted dates to blender. Mix on high speed for 30 seconds, stirring down mixture when necessary.
• Transfer to serving dish and chill.

DATE NUT BREAD

Steps:

• Cream the margarine and sugar together.
• Add well beaten eggs and soaked dates.
• Add sifted flour together with the baking soda.
• Add vanilla and nuts.
• Pour mixture into a greased loaf pan.
• Bake in a 350 degree oven for 45 to 55 minutes or until done.