DATE SQUARES
Categories Cookies Fruit Dessert Bake Christmas Date Walnut Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 9 1/2 dozen cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Grease a 13- by 9- by 2-inch metal baking pan, then line with foil, leaving a 2-inch overhang on 2 opposite sides, and butter foil.
- Whisk together flour, salt, and spices. Beat together butter and granulated sugar in a bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer (preferably fitted with paddle attachment) or 6 minutes with a handheld. Reduce speed to low and add eggs 1 at a time, mixing well after each addition. Add baking soda mixture and mix until combined. Add flour mixture, walnuts, and dates and mix until just combined.
- Spread batter evenly in baking pan and bake in middle of oven until a tester comes out clean, 50 minutes to 1 hour. Cool in pan on a rack 15 minutes. Carefully lift date mixture out of pan using foil overhang and transfer to a cutting board. Cut into 1-inch squares and peel from foil.
- Toss warm squares a few at a time in confectioners sugar, then transfer to a rack to cool completely. Sprinkle with more confectioners sugar just before serving.
EASY PEASY GINGER DATE BARS
Ditch sugar-packed snack bars and indulge in these rich Ginger Date Bars for a wholesome snack that balances both taste and nutrition.
Provided by Sophie Viau
Number Of Ingredients 4
Steps:
- Preheat the oven to 350˚F.
- To make the almond flour: Use a high-powered blender to pulse the almonds for roughly 1-2 minutes until fine and powdery. Make sure not to mix too much or the almonds will start to release their oils, resulting in nut butter. Set aside.
- To make the date mix: In the same blender, add the dates with the almond milk and blend for about 3-5 minutes or until you have a paste.
- Add the almond flour and ground ginger to the date mix; blend for 2-3 minutes.
- Pour the mixture into a baking dish and bake in the oven for 20 minutes.
- Let cool and slice into eight equal-sized bars.
GINGER - DATE SQUARES
There is a great deal of controversy in my family about these squares. They are called "Alethea's Squares" since the recipe originated with my great-aunt Alethea, a fabulous cook. However, there are at least two versions in circulation, and they are quite different. This one is my favourite: a nice rich cake studded with fruit, ginger and nuts, topped with butterscoth icing. Mm! Mm! It wouldn't be Christmas without them.
Provided by Jenny Sanders
Categories Bar Cookie
Time 55m
Yield 25 squares
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F.
- Butter a 9" square pan.
- Chop the nuts, ginger and dates.
- Set them aside.
- Beat the eggs.
- Beat in the sugar and the melted butter.
- Sift together the flour, baking powder and salt.
- Add the dates and nuts to the flour.
- Mix in the wet ingredients.
- It will seem like there is a great deal of dates and nuts, and very little batter.
- Don't worry, it will work out.
- Spread evenly in the prepared 9" pan.
- Bake at 350°F for 25 minutes, until done.
- Remove and let cool in the pan.
- Heat the butter, milk and brown sugar until dissolved.
- Beat in the icing sugar and the vanilla.
- Spread the icing over the cake.
- Cut it into squares, and remove them from the pan.
Nutrition Facts : Calories 107.9, Fat 4, SaturatedFat 1.7, Cholesterol 22.5, Sodium 81.6, Carbohydrate 17.4, Fiber 0.8, Sugar 13.2, Protein 1.6
DATE SQUARES
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 16 squares
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Butter an 8-by-8-by-2-inch baking pan, and set aside. In a large bowl, combine flour, oats, brown sugar, and baking soda. Add butter, and blend with your fingertips until mixture resembles coarse crumbs.
- Transfer two-thirds of the crumb mixture into prepared pan, and press into bottom and up sides. Spread date paste over bottom layer of the dough. Cover with remaining crumb mixture.
- Bake until golden brown, about 35 minutes. Transfer pan to a wire rack to cool completely. Invert onto a plate, then back onto a cutting board. Cut into 2-inch squares. Store in an airtight container for up to 1 week.
CHOCOLATE & GINGER REFRIGERATOR SQUARES
This quick and easy fridge cakes make a great addition to a homemade gift hamper
Provided by Good Food team
Categories Dessert, Snack
Time 20m
Yield Makes 32
Number Of Ingredients 5
Steps:
- Line a 20 x 30cm tin with baking parchment. Mix the biscuits with most of the ginger, then set aside. Melt the chocolate, butter and golden syrup in a bowl set over a pan of simmering water, stirring occasionally, until smooth and glossy. Pour this over the biscuit and ginger mixture and mix together well.
- Tip the mixture into the prepared tin and sprinkle over the reserved ginger, then flatten the top lightly - it doesn't need to be completely smooth. Chill for at least 2 hrs, or overnight, before cutting into small squares.
Nutrition Facts : Calories 136 calories, Fat 6.4 grams fat, SaturatedFat 3.8 grams saturated fat, Carbohydrate 18.5 grams carbohydrates, Sugar 14.8 grams sugar, Fiber 0.4 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium
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