GRANDMOTHER'S DATE NUT ROLL RECIPE
Date Nut Roll Candy is a traditional, Southern candy served during the holidays. This recipe is easy to follow and a family-favorite!
Provided by Robyn Stone | Add a Pinch
Categories Dessert
Time 25m
Number Of Ingredients 6
Steps:
- Line four baking sheets with parchment paper.
- Stir milk, sugar and 1/2 cup (1 stick) of butter together in a heavy bottom pan over medium high heat. Add dates. Stir constantly while cooking until the temperature reaches 235º F on a candy thermometer or when drops of the mixture into a bowl of cold water reach a soft ball stage.
- Remove from heat and add 1/2 cup (1 stick) of butter and vanilla. Beat until starts to thicken and add chopped pecans.
- Divide onto four baking sheets lined with parchment paper. Carefully spread across parchment paper to form a roll. Roll smoothly and cool completely before slicing.
DATE NUT ROLL
Another recipe that my wonderful mom made every year for the holidays. I remember a long object rolled up in a kitchen towel, hanging from the clothes line, and this year I found out it was the date nut roll, hung out to dry. I guess it's part of the process. So this year mom came for Thanksgiving and I documented the recipe, of course adjusting for those without a closeline.
Provided by Fancy Nance
Categories Candy
Time 40m
Yield 1 log, 24 serving(s)
Number Of Ingredients 6
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.
MY GRANDMOTHER'S DATE NUT ROLL
Hope you'll join my Just a Pinch group: Family Food Traditions--Sharing JOY on the Journey! My grandmother made this every Christmas, and occasionally, for other occasions, when we begged! It was my favorite!
Provided by Jamie Wyatt
Categories Candies
Number Of Ingredients 6
Steps:
- 1. Chop dates. (Do not buy or use dates that are already chopped.)
- 2. Combine sugar, milk, and dates in a large saucepan. Cook over medium heat, stirring constantly until mixture reaches soft ball 234 degrees.
- 3. Remove from heat. Stir in butter and nuts. Stir until candy starts to thicken. Divide candy in half, by shaping it into logs on two damp tea towels. roll and shape into 10"X2" logs. Let cool. Slice to serve.
GRANDMA'S DATE FILLED COOKIES
These cookies have two layers of delicious and light sugar cookies sandwiched with date filling. I even loved these as a kid, when dates weren't COOL!
Provided by Epi-curious
Categories Dessert
Time 35m
Yield 24 cookies
Number Of Ingredients 13
Steps:
- Mix in a sauce pan the dates, sugar and TBSP of flour, water, and lemon juice. Cook this for about 5 minutes on a medium heat, until all are blended well.
- Mix together the shortening, sugar, and eggs.
- Stir in the 2 Tbsps. thick cream and l teaspoons vanilla.
- Sift together the 2 1/2 cups of flour, baking soda and salt. Add to shortening mix to form dough.
- Chill dough for at least 1 to 2 hours.
- Roll out dough in thin layers in small batches and cut with round cookie cutter.
- Put mixture (about a tbsp.) in the center between 2 thin cookies pressed together.
- Bake at 350 degrees on lightly greased sheet pan for 8-10 minutes or until bottoms are lightly browned.
Nutrition Facts : Calories 171.5, Fat 5.3, SaturatedFat 1.5, Cholesterol 17.2, Sodium 68.7, Carbohydrate 29.7, Fiber 1.1, Sugar 18.4, Protein 2.1
GRANDMA SUSAN'S NUT ROLL
This is a family recipe, which many people have tried to get their hands on. Tranditionally, we make this labor of love during the holiday season and hand it out to families as gifts. This slightly sweet roll has a taste unlike any other sweet roll, and can be filled with a variety of things from poppyseed filling and raisins (how my great-grandma liked to make it for my dad), jams and jellies, to the traditional walnut filling listed in this recipe. This recipe doubles well, and the cooked rolls are great for freezing. Slice it up warm and spread lightly with some butter and welcome to euphoria!
Provided by Hayden Star
Categories Yeast Breads
Time P1DT12h30m
Yield 8 rolls, 50 serving(s)
Number Of Ingredients 14
Steps:
- DISSOLVE the yeast in ½ cup of the scalded milk (still hot) and 1 Tablespoon of sugar.
- COMBINE the rest of the dough ingredients and knead BY HAND until the dough is soft and elastic.
- REFRIGERATE the dough for a minimum of 10 hours. Don't keep the dough in the refrigerator for more than two days.
- DIVIDE the dough into eight balls and let rise in a warm place for 2½ - 3 hours.
- PREPARE the filing ingredients by mixing them all together in a medium-size bowl and beat the eggs (in a separate bowl) while you are waiting for the dough to rise.
- ROLL the dough out onto a well-floured surface into a rectangle, no more than ¼" thick. Brush the dough with some melted butter. Be liberal with this application - remember you have 1 cup of melted butter for eight rolls. The butter helps the filling stick and keeps the rolls moist in the middle.
- SPREAD the filling out on top of the butter. Sprinkle some cinnamon on top of the filing. Put as much on as you like, this is just fo taste, and not absolutely necessary to the recipe. Then, drizzle the honey over top of all of this. Again, be liberal in applying this.
- ROLL UP the dough loosely. The length of the roll doesn't matter, it just needs to fit onto your cookie sheet. Make three or four small slits diagonally across the top of the roll.
- BRUSH with beaten eggs.
- BAKE at 350º for 24-30 minutes. Your cook time will depend on how thick you rolled out your dough and how much filling you piled up inside. When done, your dough will be a beautiful golden brown color on the outside, and the slits which you cut in the top will have opened up and some filling will probablystart to bubble out. Try baking one roll first. When you think it's finished, cut it in half. You will be abl to see whether the dough in the middle is cooked. If not - just adjust your baking time accordingly.
- SERVE the roll, by cutting slices off about 1" thick. With the filling that we used here, butter works GREAT as a spread.
- Please let me know if you have any questions! Good luck and enjoy!
Nutrition Facts : Calories 293.2, Fat 17.7, SaturatedFat 4.4, Cholesterol 51.1, Sodium 187.2, Carbohydrate 28.9, Fiber 2.8, Sugar 7.7, Protein 7.1
GRANDMA RENEE'S DATE NUT LOAF
Make and share this Grandma Renee's Date Nut Loaf recipe from Food.com.
Provided by Chef Debolightful
Categories Dessert
Time 40m
Yield 20 serving(s)
Number Of Ingredients 5
Steps:
- Boil sugar, milk and butter until it forms a soft ball in cool water (grandma's exact words) -- around 240 degrees.
- Fold in chopped dates and pecans, continue to cook until it pulls away from the pan (around 255 degrees).
- Pour onto wet cloth in log form - dust with powdered sugar and roll.
- Cool and cut into 20 pieces.
Nutrition Facts : Calories 212.3, Fat 6, SaturatedFat 2.7, Cholesterol 12.8, Sodium 45.9, Carbohydrate 39.7, Fiber 1.2, Sugar 38, Protein 2.1
GREAT-GRANDMA CATHY'S DATE LOAF CANDY
Handed down from my great-grandmother, and one of my father's all-time favorite holiday treats. Store in the refrigerator (rolled in the cloth), and it will keep for weeks. Otherwise, it becomes hard and sugary.
Provided by Amanda Vickers
Categories Desserts Candy Recipes Nut Candy Recipes
Time 8h30m
Yield 10
Number Of Ingredients 6
Steps:
- Stir sugar, milk, and butter together in a saucepan; bring to a boil without stirring once the boiling begins. Heat until a small amount of syrup dropped into cold water forms a rigid ball or until the mixture reaches 250 degrees F (120 degrees C), about 20 minutes. Immediately remove saucepan from heat and stir dates, pecans, and vanilla into the milk mixture.
- Thoroughly wet a piece of cheesecloth and lay out onto a flat work surface. Pour the candy mixture into the middle of the cloth and roll the cloth around it to shape into a log.
- Refrigerate until hard, 8 hours to overnight. Remove log from cloth and slice.
Nutrition Facts : Calories 334.5 calories, Carbohydrate 56.1 g, Cholesterol 14.2 mg, Fat 13 g, Fiber 2.5 g, Protein 2.3 g, SaturatedFat 3.9 g, Sodium 43.1 mg, Sugar 52.9 g
COCONUT DATE ROLLS
These are a great treat if you need something sweet without the guilt. Only three ingredients! It doesn't get any easier! We love these. They are great as gifts during the holidays. They taste best cold right out of the fridge. Do remember to keep them refrigerated. They can be frozen as well. I usually use the sweetened coconut as that is all I can find locally.
Provided by Sky Hostess
Categories Dessert
Time 20m
Yield 24 rolls, 12 serving(s)
Number Of Ingredients 3
Steps:
- Chop coconut on large mat or cutting board and set aside.
- Place almonds into food processor. Add the dates on top. Whir in the food processor until these form a paste. You will still see some crumbs or large pieces of almond - this is OK.
- Once paste is mixed it will start to form a ball. Remove from food processor and roll into 2" logs or balls.
- Roll and press thru chopped coconut. While rolling your hands may become sticky due to the sugar in the dates - just rinse your hands with cold water and you will be able to handle the mixture easily again.
- Serve chilled. Store in fridge up to 2 weeks.
- Prep time is chopping coconut and processing paste. Cooking time is rolling.
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- Place the graham cracker crumbs, marshmallows, dates, and pecans in a mixing bowl and toss to coat everything in the crumbs. Slowly add the cream, a couple tablespoons at a time, stirring to combine. Add liquid just until the mixture is wet enough to hold together when you press it with a spoon.
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