Jiffy Date Bars Food

DATE BARS

Steps:

• Combine the flour, soda, salt, oats, oleo, and sugar into a crumb-like mixture; spread 1/2 of mixture in a greased 13x9 pan.
• Combine the filling ingredients together, except the vanilla.
• Cook this mixture until thick.
• Cool. Now add the vanilla.
• Spread on crumb crust, put the other 1/2 of the oat mixture on top of the date mixture.
• Bake at 350°F for 45 minutes.

CHEWY DATE BARS

Steps:

• In a mixing bowl, combine dry cake mix and brown sugar.
• Add butter, and eggs.
• Beat for 2 minutes at medium speed.
• Stir in the dates and nuts.
• Spread into a greased 9 x 13" baking pan.
• Bake at 350° for 35-45 minutes or until edges are golden brown and a toothpick inserted near the center comes out clean.

OLD-FASHIONED DATE BARS

Steps:

• Preheat oven to 375°F.
• Cream together butter and sugar until light and fluffy.
• Beat in eggs one at a time.
• Stir in vanilla.
• Mix together flour, baking powder, and baking soda; and gradually add to the creamed mixture.
• Fold in the dates and nuts.
• Spread the batter evenly in a greased 13x9 baking pan and bake at 375°F for 25 minutes or until golden.
• Cool in pan.
• Cut into approximately 24 bars.

WHOLE WHEAT DATE BARS

Steps:

• Preheat oven to 325°F.
• Add dates, nuts, and vanilla.
• Combine flour and baking powder and stir into date mixture until evenly blended.
• Pour into a well oiled 8 or 9 inch square pan. Bake for 20 to 25 minutes until lightly browned on top. Cool in the pan. Cut into squares or bars to serve. Makes 16 (2-inch) squares, or 32 bars, 2 x 1 inches.
• NOTE: To double, use 3 eggs, double remaining ingredients, and bake in a 9 x 13 inch pan.
• To cut sticky dried dates, dip scissors or knife in flour first.
• Nikki & David Goldbeck's American Wholefoods Cuisine.

DATE BARS

Steps:

• Cook dates, sugar and water in heavy saucepan to the consistency of jam. Let cool.
• Cream shortening with the brown sugar.
• Sift flour, soda, and salt into the creamed mixture.
• Add oats and mix until well blended.
• Put half of oat mixture in a greased 13x9x2 pan.
• Press and flatten to cover the bottom.
• Spread with date filling.
• Cover with remaining oat mixture. Pat smooth.
• Bake for 30 minutes at 350 degrees.

DATE BARS

Steps:

• In a medium saucepan, combine the chopped dates and water. Over medium low heat, bring to a simmer and cook for 5 minutes. Add the sugar and lemon juice and stir until the sugar has dissolved. Bring back up to a boil and cook for 1 minute. Remove from the heat and allow to cool to room temperature.
• Thoroughly butter a 9 x 13 inch baking pan with 2 inch sides and line the base of it with parchment paper.
• Preheat the oven to 350 degrees. In a large mixing bowl, combine the oats, flour, brown sugar, cinnamon, baking soda, and salt. Mix together well with a wooden spoon, then drizzle in the melted butter and stir to moisten evenly. Spread 1/2 of this crumb mixture in the base of the pan, then cover with an even layer of the cooled date mixture. Top the date layer with another layer of the crumb mixture and bake for 30 to 35 minutes, or until the top is golden and bubbly, and the edges have begun to caramelize. Cool on a rack, to room temperature. Run a knife around the inside edge of the pan to release, and cut into 12 squares.

MOLASSES DATE BARS

Steps:

• Beat egg, add sugar, molasses, shortening and vanilla. Stir in sifted dry ingredients, nuts and dates. Pour into 9-inch square pan lined with waxed paper, greased and lightly floured. Baked at 350F for 40 minutes. Cut into 32 bars when cool, then roll in confectioners' sugar.

LEMON DATE BUBBLE BARS

Steps:

• SLICE:.
• Grease and line the base of a slice tin.
• Combine dates, butter and sugar in a large saucepan. Heat for 5 minutes-do not boil. The mixture should be smooth and pulpy. Remove from the heat.
• Add the remaining slice ingredients. Mix well and press into the prepared tin. Refrigerate until set and then top/spread with the icing.
• To make the Icing:.
• Combine all of the ingredients in a saucepan and heat on a low heat until spreadable.

DECADENT DATE BARS

Steps:

• Date Filling: Mix 3 cups chopped dates (1 lb.) with 1/4 cup sugar and 1 1/2 cups water in saucepan.
• Cook over low heat, stirring constantly, about 10 minutes or until thickened; Cool.
• Grease 13x9 baking pan.
• Crust Mixture: Cream butter, shortening, and brown sugar.
• Mix in remaining ingredients.
• Press half the mixture in bottom of pan.
• Spread with filling.
• Top with remaining crumble mixture, pressing lightly.
• Bake at 400°F 25 to 30 minutes or until light brown.
• While warm, cut into bars about 2 inches X 1 1/2 inches.
• VARIATION: You can omit date filling and substitute 1 cup of your favorite jam.

BEST DATE BARS

Steps:

• In a saucepan, combine dates, sugar and water. Cook, stirring frequently, until very thick. Stir in walnuts, if desired; cool. , Sift the flour, salt and baking soda together in a large bowl; add oats and brown sugar. Cut in butter until mixture is crumbly. Sprinkle water over mixture; stir lightly. Pat half into a greased 13x9-in. baking pan. Spread with date mixture; cover with remaining oat mixture and pat lightly. , Bake at 350° for 35-40 minutes or until lightly browned. Cool on a wire rack. Cut into bars.

DATE BARS

Steps:

• In 2-quart saucepan, cook filling ingredients over low heat about 10 minutes, stirring constantly, until thickened. Cool 5 minutes.
• Heat oven to 400°F. Grease bottom and sides of 13x9-inch pan with shortening.
• In large bowl, stir brown sugar and butter until well mixed. Stir in flour, oats, baking soda and salt until crumbly. Press half of the crumb mixture evenly in bottom of pan. Spread with filling. Top with remaining crumb mixture; press lightly.
• Bake 25 to 30 minutes or until light brown. Cool 5 minutes in pan on cooling rack. Cut into 6 rows by 6 rows while warm.

JIFFY DATE BARS

Steps:

• Beat eggs and sugar together.
• Stir in flour, walnuts, dates and vanilla.
• Press into grease lamington tin.
• Bake in a moderate oven - 180 C for 25 minutes.
• Cut into bars while still hot then leave to cool.