Paula Deens Date Nut Jingle Balls Food

DATE ENERGY BALLS

Steps:

• Process: Add dates, nuts and salt in a food processor fitted with the S-shaped blade. Process until mixture is well combined and sticking together.
• Form balls: Scoop dough from food processor with your hands (or a cookie scoop) and form into small balls using your hands. Enjoy right away or store for later.
• To store: Place balls into a sealed storage container and store in the fridge for 1-2 weeks or the freezer for up to 3 months.

SUGARED DATE BALLS

Steps:

• Preheat oven to 325°. In a bowl, cream butter and sugar. Beat in milk and vanilla. Combine flour and salt; gradually add to creamed mixture. Stir in dates and nuts. , Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake until bottoms are lightly browned, 22-25 minutes. Roll warm cookies in confectioners' sugar; cool on wire racks.

DATE BRAN JINGLE BALLS

Steps:

• To Make Ahead: Store in an airtight container, separating balls with layers of wax paper, in the refrigerator for up to 5 days.
• Trisha Kruse, an administrative assistant, created quick, easy, no-bake date-nut balls to fill that special niche in your holiday repertoire.
• Place cereal, dates and pecans in a food processor and process until finely chopped. Add honey, cream cheese and brandy (or orange liqueur or orange juice) and pulse until a stiff dough forms.
• Scoop tablespoon-size portions and shape with greased hands into balls. Roll each ball in chopped nuts (or date sugar or coconut or wheat germ). Place on wax paper. Let stand at room temperature for 30 minutes before serving or storing.
• Recipe Nutrition:
• Per cookie: 104 calories; 6 g fat (1 g saturated fat, 3 g mono unsaturated fat); 2 mg cholesterol; 14 g carbohydrates; 1 g protein; 2 g fiber; 42 mg sodium; 111 mg potassium
• 1 Carbohydrate Servings
• Exchanges: 1 other carbohydrate, 1 fat

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 BALLS

Steps:

• 1. In a large pot, melt butter on med-low heat. Add brown sugar & mix well. Add dates and mix well. Add coconut and mix well. Cook this mixture for 6 minutes, stirring constantly.
• 2. Remove from heat and add pecans and mix well. Add rice krispies, one cup at a time, mixing well after each addition.
• 3. Once this is combined well, put powdered sugar into a large bowl that has a tight fitting lid. Roll mixture into small balls (slightly larger than a large marble or a big grape...bite-size) then drop into *powdered sugar.
• 4. Put lid on bowl and gently shake & turn bowl to coat the date balls. Remove balls, shaking off excess sugar & store in air tight container.
• 5. *NOTE: Some people roll them in coconut instead of powdered sugar. It's your choice.

DATE NUT BALLS

Steps:

• In a large bowl, combine Rice Krispies and pistachios. In a large saucepan, combine butter, dates and sugar. Cook and stir over medium heat until mixture is combined., Remove from heat. Stir in vanilla. Pour over Rice Krispies mixture; stir to coat. When cool enough to handle, press into 1-1/4-in. balls. Cool. If desired, roll in confectioner's sugar. Store in an airtight container at room temperature.

DATE-NUT BALLS

Steps:

• Melt butter in a saucepan over medium heat; cook and stir dates and white sugar in the melted butter until thick and golden brown, 10 to 15 minutes. Remove saucepan from heat and stir in crispy rice cereal and pecans. Let mixture cool until easily handled, 5 to 10 minutes.
• Form mixture into small balls using your hands.
• Pour confectioners' sugar into a resealable bag; add date-nut balls and lightly shake bag until balls are coated.

DATE NUT BALLS

Steps:

• In electric skillet set at 300 degrees (or heavy pan over low heat), cook butter, sugar, dates and egg until gooey and thickened. about 7-10 min.
• Add pecans and vanilla.
• Then add Rice Krispies.
• Mix well.
• Cool until slightly warm.
• Form into balls & roll in powdered sugar.
• Makes 50-60 small balls.

PAULA DEEN'S DATE-NUT JINGLE BALLS

Steps:

• In a pot, melt the butter over medium heat. Add the eggs, sugar and dates. Bring to a boil, and reduce the heat to low. Stir continuously for 10 minutes at low, and remove from heat. Stir in the vanilla, nuts and cereal. Cool the entire mixture, in fridge for 2 hours. Shape into balls, and roll into the coconut.