FOOD FOR THE GODS
Steps:
- Pre- heat oven at 180°C/356°F. Prepare 8in x 8 in baking pan by lining with parchment paper and set aside.
- In a bowl sift all-purpose flour, baking powder, and baking soda and salt then set aside.
- If using dates with seeds still in them, remove seeds and chop into small pieces. Dredge dates with 1 tbsp. flour to avoid sinking into batter when added. Set aside. Chopped the walnuts and save 2 tbsp. for toppings. Set aside.
- In another mixing bowl tip in soften butter. Beat the butter using hand mixer or wire whisk until pale color or creamy. Then add the granulated sugar and brown sugar then beat until well combined.
- Add the eggs one at a time while beating until incorporated. Add the sifted flour mix and gently fold-in the until no more traces of flour left. Pour the dusted chopped dates and chopped walnuts then folds until properly mixed.
- Pour the batter into the prepared baking pan then top with remaining walnuts. Bake in pre heated oven for 30-35 mins at 180°C or 356°F or until inserted toothpick comes out clean.
DATE-AND-WALNUT BARS
This recipe for golden, chewy, date-and-walnut-packed bars comes from the Los Angeles pastry chef Margarita Manzke, who grew up in the Philippines and now runs the sweet side of the kitchen at République. When she was in high school, Manzke came across the classic recipe for "food for the gods" in a thin pamphlet of Filipino desserts, and she made the bars again and again, learning how to produce a consistently tender, chewy batch: Don't overcream the butter, and don't use a light hand with the dates. Manzke sells fresh bars at République, but know that at home the cooled, cut bars store well in the freezer, ready to pop out and defrost at a moment's notice.
Provided by Tejal Rao
Categories cookies and bars, dessert
Time 1h
Yield About 24 bars
Number Of Ingredients 10
Steps:
- Heat the oven to 325, and line a 13-by-18-inch sheet pan with parchment paper. Whisk together the flour, baking powder, baking soda and salt in a large bowl until well mixed and no lumps remain. Tip about 1/2 cup of the flour mixture into a medium bowl; add the dates, and toss well to coat, breaking up the dates as you go. Set aside.
- In a stand mixer fitted with the paddle attachment, cream the butter with both sugars just until smoothly incorporated, about 2 minutes on medium speed. Add the eggs in 3 batches, mixing well each time and scraping down the sides of the bowl and the paddle between additions.
- Add the flour mixture and date mixture, and mix gently on low just until incorporated. Remove the bowl from the mixer, and use a spatula to fold in the walnuts. Transfer the mixture to the parchment-lined sheet pan, and use an offset spatula to spread it in an even layer, pushing it into the edges and corners and smoothing the surface. Bake until brown and set, about 45 minutes.
- Cool completely in the pan, then remove and cut into squares. Serve right away, or store in an airtight container for up to 5 days.
Nutrition Facts : @context http, Calories 414, UnsaturatedFat 12 grams, Carbohydrate 48 grams, Fat 24 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 11 grams, Sodium 131 milligrams, Sugar 34 grams, TransFat 1 gram
FOOD FOR THE GODS (WALNUT AND DATE BAR)
Make and share this Food for the Gods (Walnut and Date Bar) recipe from Food.com.
Provided by josehon
Categories Dessert
Time 55m
Yield 8 inch square pan, 16 serving(s)
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350 °F.
- 2. Sift flour and baking powder 3 times. Set aside.
- 3. Combine molasses, honey and brandy.
- 4. Beat eggs and sugar at high speed until light and thick.
- 5. At medium speed, add butter.
- 6. At low speed, alternately add the brandy mixture and flour mixture.
- 7. Fold in walnuts and dates.
- 8. Bake in an aluminum foil lined pan at 350° for 15 minutes. Lower heat to 300° and bake for another 35 minutes or until done.
- Note: The times for baking are times in the original recipe. I bake it for less time, resulting in a moister cake.
Nutrition Facts : Calories 348.6, Fat 16.9, SaturatedFat 6.5, Cholesterol 62.5, Sodium 118.1, Carbohydrate 46.2, Fiber 2.4, Sugar 33.5, Protein 4.6
FOOD FOR THE GODS
You'll feel closer to heaven upon tasting this cookie. Makes great giveaways.
Provided by Cookie de Guzman
Categories Desserts Cookies Fruit Cookie Recipes Date
Yield 18
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Grease and line a 9 x 13 inch pan.
- Combine first 4 ingredients. Take 1/2 cup of flour mixture and dredge the dates.
- Cream butter and sugars until light and fluffy. Add eggs, one at a time, and beat well after every addition. Gradually stir in flour mixture.
- Add dates and walnuts and stir until completely combined.
- Pour batter into prepared pan and bake for 10 minutes. Lower heat to 300 degrees F (150 degrees C) and bake for 30-40 minutes or until done.
- Cool on a wire rack for 20 minutes and cut into bars. Wrap individually with foil or colored cellophane wrap.
Nutrition Facts : Calories 289 calories, Carbohydrate 36.8 g, Cholesterol 58.1 mg, Fat 15.4 g, Fiber 1.3 g, Protein 3.3 g, SaturatedFat 7.2 g, Sodium 169 mg, Sugar 28.4 g
FOOD FOR THE GODS
Make and share this Food for the Gods recipe from Food.com.
Provided by fawn512
Categories Bar Cookie
Time 50m
Yield 24 squares
Number Of Ingredients 10
Steps:
- Combine butter, sugar, corn syrup, vanilla and eggs. Mix well.
- Sift dry ingredients, toss in nuts and dates until well coated.
- Fold into wet ingredients.
- NOTE: Freeze or chill the dates for easy chopping.
- Bake 325ºF for 40-45 min in a 7x11 pan lined w/ foil.
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