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Luscious date pecan squares recipe

Luscious date pecan squares recipe


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  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Date cake

Quick and easy traybake, chock-a-block with fruity dates and nutty pecans and sweetly healthy, using brown sugar and a touch of vanilla. A very nutritious, delicious low fat treat.

116 people made this

IngredientsServes: 18

  • 125g plain flour
  • 1 teaspoon baking powder
  • 1 pinch salt
  • 150g dark brown soft sugar
  • 3 eggs, beaten
  • 1/2 teaspoon vanilla extract
  • 200g chopped pecans
  • 350g chopped dates

MethodPrep:15min ›Cook:35min ›Ready in:50min

  1. Preheat oven to 170 C / Gas 3. Grease and flour a 20x30cm tin. Sift together the flour, baking powder and salt. Set aside.
  2. In a large bowl, cream together the sugar and eggs, then stir in the flour mixture. Stir in the vanilla, pecans and dates.
  3. Pour mixture into prepared tin. Bake in the preheated oven for 35 minutes, or until a skewer inserted into the centre of the cake comes out clean. Cut into squares while cake is still warm.

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Reviews & ratingsAverage global rating:(16)

Reviews in English (15)

I really enjoyed making this recipe: it was quick and easy and extremely tasty. I am gluten intolerant so exchanged the plain flour and baking powder for 125g gluten-free self-raising flour and it worked fine.Mine were cooked after about 28 minutes, so it might be worth checking yours a little early and then take them out if the skewer is clean. Leave them in too long and they will start to burn on the bottom.-01 Apr 2012

Yum, I made this with a slight alteration. I had more pecans than dates in my ingredient cupboard. Nevertheless, it did not effect the flavour, I loved it. I will be making these again, once i have replenished the cupboards. It was a very easy recipe to follow too.-30 Aug 2012

So easy to make and really delicious. Agree with a comment above about using more pecans and less dates. They are best cut warm - and eaten warm!-02 Sep 2017


Luscious Lemon Bars

One day, my dear friend Melissa and I got on the subject of lemon bars. Neither of us had a go-to recipe, so we decided to hit the kitchen and create one of our own. Well, we must have made at least 200 lemon bars. I don’t think our poor husbands, ever the willing taste testers, would care if they never ate lemon bars again!

But finally, perfection: a crisp and buttery shortbread crust topped with a luscious lemon filling. Generously dusted with powdered sugar, they’re as pretty as they are delicious.


Recipe Summary

  • Crust:
  • 1 cup all-purpose flour (about 4 1/2 ounces)
  • ⅓ cup packed brown sugar
  • ¼ teaspoon salt
  • ¼ cup chilled butter, cut into small pieces
  • Cooking spray
  • Filling:
  • ¾ cup dark corn syrup
  • ⅓ cup packed brown sugar
  • ¼ cup egg substitute
  • 2 tablespoons all-purpose flour
  • 1 tablespoon bourbon
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 large egg
  • ½ cup chopped pitted dates
  • ⅓ cup chopped pecans, toasted
  • 2 tablespoons semisweet chocolate minichips

To prepare crust, lightly spoon 1 cup flour into a dry measuring cup level with a knife. Combine 1 cup flour, 1/3 cup sugar, and 1/4 teaspoon salt, stirring well with a whisk. Cut in butter with a pastry blender or two knives until mixture resembles coarse meal. Press mixture into the bottom of an 11 x 7-inch baking dish coated with cooking spray. Bake at 400° for 12 minutes or until lightly browned. Cool completely.

Reduce oven temperature to 350°.

To prepare filling, combine corn syrup and next 7 ingredients (through egg) in a large bowl, stirring well with a whisk. Stir in dates, pecans, and chocolate chips. Pour mixture over prepared crust. Bake at 350° for 35 minutes or until set. Cool in pan on a wire rack. Cover and chill 1 hour or until firm.


Recipe Summary

  • ⅔ cup dried apricots
  • ½ cup butter, softened
  • ¼ cup white sugar
  • 1 cup sifted all-purpose flour
  • 2 eggs
  • 1 cup packed brown sugar
  • ⅓ cup sifted all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ teaspoon vanilla extract
  • ½ cup chopped walnuts
  • ⅓ cup confectioners' sugar for decoration

Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch square pan.

Place apricots and enough water to cover in a small saucepan over medium heat. Bring to a boil, and boil for 10 minutes. Drain and cool, then chop coarsely.

Cream together the butter, 1/4 cup sugar, and 1 cup flour until crumbly. Sprinkle the mixture into the prepared pan, and pack down. Bake in the preheated oven until firm and slightly golden, 20 to 25 minutes.

In a large bowl, mix together the eggs and brown sugar until well blended. Combine 1/3 cup flour, baking powder, and salt. Stir into the egg mixture. Mix in vanilla, walnuts and apricots. Spread mixture over baked layer.

Bake for 25 to 30 minutes in the preheated oven, or until firm. Let cool on wire racks. Cut into bars and dip in confectioners' sugar.


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Years ago, one of our friends made this for a dinner we were invited to. I just loved the recipe. I can eat several of these in one sitting they are that good! Before trying one of these Date Squares in the early 1980s, I’d never eaten dates before. Seriously. I realized then that I love dates. I’ve baked many a bread, muffin or cookie with dates in them ever since.

If you’re looking for a lovely Christmas cookie to make for holiday baking, Date Squares are wonderful. You, your family, and all your company will love these little jewels. On top of that, these are one of the more economical cookies you will ever make. We love these traditional, holiday cookie/bars and believe you will too. I’m drooling all over again!

Don’t Date Squares look marvelous?

Date Squares are one of our favorite holiday baking recipes.

Date Squares are great for office parties or gifts for friends at this time of year. These rich fruit-filled cookie/bars are so scrumptious.

Place dates in a saucepan. Add water.

I made eight 9吉″ pans which is sixteen times the original recipe. So don’t be alarmed at how many ingredients are in these pictures.

Add sugar and vanilla.

Bring to a boil and then lower heat and boil until thick. This usually takes about 5-10 minutes. Here the date mixture has softened. You can mash the dates down a little bit with a potato masher while cooking which speeds up the process a little. Set aside.

In a large mixing bowl, place softened butter, brown sugar, Crisco shortening, and UNBLEACHED all-purpose flour. Bleached flour toughens baked goods. Add baking soda and oatmeal.

Cut in butter with a pastry blender.

Press half of the oatmeal mixture into a greased or sprayed 8࡮″ baking pan. (I doubled the recipe for a 9吉″ baking pan).

Spread date mixture over top of the oatmeal leaving about a 1/4 inch border. (This will prevent the date mixture from sticking to the pan when you’re ready to remove the bars from the pan).

Sprinkle the remaining oatmeal mixture over top of the dates.

Bake at 325 for about 25 minutes. When I double the recipe and make this in a 9吉″ pan it takes about 25-30 minutes to bake–almost the same amount of time as when I use a smaller pan.

Here’s a close up of the Date Squares so you can see the texture of the bars. I put these in the freezer for an hour or so before I cut them so the bars weren’t quite as gooey when I was cutting them.

Date Squares are quite economical and not near as expensive as many cookie recipes are. Take a tray of these Christmas cookies to any holiday party and they will be gobbled up in short order.

Date Squares are such a sensational recipe to make for the holidays. Even people who don’t normally eat or like dates, love this recipe.

Date Squares Yum

This old-fashioned pecan date cake was her favorite one.

I loved hearing how excited Grammy was when her mom made this cake! Her mother got this recipe from her mother, so it dates back to the late 1800s at least.

When my Grammy was married in the early 1950s, her oldest sister sent her a bunch of family recipes to add to her recipe box. This was one of them. Grammy made this cake a few times in the 50s and 60s, but her family (my dad included) preferred a pie or chocolate cake.

It has been close to 50 years since she has probably had some.

So, I took a photo of the recipe to recreate it at home for Easter. I got to surprise Grammy with it!


Although these bars look quite plain, they have a really lovely flavour. The date filling is fragrant with orange zest and surprisingly luscious, and is balanced out beautifully by the toasty, nutty crunch and flavour of the oats and pecans.

Serves 8-12 depending on size.

Sticky date and orange filling

  • 2 1/2 cups (375g) plain flour
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups (330g) firmly packed brown sugar
  • 375g cold unsalted butter, in small chunks
  • 1 cup (70g) shredded coconut
  • 120g pecans, finely chopped
  • 1 1/2 cups (135g) rolled oats
  • Icing sugar, for dusting

To make the sticky date filling, put the dates, orange zest and juice into a small saucepan over medium to low heat. Bring the mixture just to the boil, then adjust the heat so it bubbles gently but steadily. Stir it occasionally, and use the back of the spoon to squash the dates until they form a thick, chunky puree. (Just be mindful to keep a sharp eye on it towards the end of the cooking time so the bottom doesn’t scorch.) It’s ready when a wooden spoon run through the middle of the pan leaves a clean trail in the puree and the sides stay apart. Remove the pan from the heat, add the vanilla and stir it briskly to break up any big chunks of dates, then leave it to cool. (You can make this mixture a day ahead and keep it in the fridge.)

Preheat your oven to 180C and lightly butter a 32cm x 24cm x 5cm baking tin and line the base and sides with baking paper (I just use one sheet and pleat it at the corners).

Whiz the flour, salt, cinnamon and sugar in a food processor until they’re well combined. Add the butter and pulse in quick bursts until the mixture is crumbly. (If your food processor is small, do this in batches.) Tip the mixture into a large bowl and stir in the coconut, pecans and oats.

Press half the oat mixture evenly into the base of the prepared tin. Spread the date filling over the top, leaving a 1cm border all round the edge. Spread the rest of the oat mixture over this, but only press down on it lightly to level it.

Bake the slice for 50-55 minutes, or until it’s golden brown, then transfer it to a wire rack, and leave it to cool completely in the tin.

Cut the slice into fingers or squares and store them in an airtight container – I keep them in the fridge in the warmer months, although in cool weather they are fine left out. They keep well for at least five days, but they will soften a little. Dust them lightly with icing sugar just before serving.

Dressing up

These are seriously good with a cup of tea or coffee, but you can dress them up into party mode quite easily. To do this, cut the slice into diamonds rather than fingers, put one on each plate and dust it with icing sugar. Next, glaze some toasted pecan halves with boiling apricot jam, and sit these on top. Serve it with vanilla ice-cream and lashings of warm caramel sauce.


Pumpkin Sticky Date Pudding (Gluten-Free, Dairy-Free)

  • Author: Irena Macri
  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 9 - 10 1 x
  • Category: Dessert
  • Method: Baking
  • Cuisine: British
  • Diet: Gluten Free

Description

Try this healthy sticky date pudding slice recipe made with pumpkin puree and naturally sweetened caramel sauce. Paleo, gluten-free, grain-free dairy-free recipe that is perfect for any occasion but especially as a fall or winter dessert, for Thanksgiving or Christmas.

Ingredients

For the pudding slice:
10 Medjool dates, pips-out
1 cup hot water
1 cup almond meal/flour
1/2 cup cassava or tapioca flour
1/4 cup coconut flour
1 teaspoon cinnamon powder
1 teaspoon ginger powder
1/2 teaspoon nutmeg powder
1 teaspoon baking soda (bicarb soda)
1 teaspoon baking powder
1/2 teaspoon sea salt
1/3 cup coconut oil, room temperature or slightly softened (plus more for greasing the dish, or butter)
3 large eggs (at room temperature)
1 can of pumpkin puree ( 400 – 410 grams / 14.5 oz, see notes)
1 teaspoon vanilla extract
For the caramel sauce:
1 can coconut milk (full-fat), refrigerated
6 tablespoons maple syrup
1 teaspoon vanilla extract
A pinch of salt

Instructions

  • Preheat the oven to 170 C / 335 F degrees. Lay a piece of parchment paper on the bottom of a 2-litre (about 2-quart, 8 X 8 inches) baking dish and grease the sides with a little oil or butter.
  • Place Medjool dates in a bowl and cover with boiling water. Soak for 10-15 minutes to soften.
  • In a large mixing bowl, whisk together the flours, spices, baking powder, baking soda, and salt.
  • Add the dates and 1/2 cup of hot water they were soaking into a food processor and pulse until fairly smooth. Transfer the paste to a clean mixing bowl. You can also do this with a blender.
  • Add 1/3 cup of softened coconut oil (or soft butter) and beat with an electric whisk until fluffy and well combined. Add in the eggs, one at a time and beat to combine on medium speed.
  • Reduce speed to low and add half of the flour mixture, beating until combined. Add pumpkin and vanilla, beat and then add remaining flour mixture and beat until just combined (don’t over mix).
  • Transfer the batter to the prepared dish and bake until the cake is puffed and the toothpick comes out clean, about 40 minutes. The texture might feel a little wetter than a regular cake but the toothpick should still come out clean.
  • Make the caramel sauce while the cake is cooking. Open the can of coconut milk and scoop out all of the thickened cream it should be about 1/2 cup. Add to a small pot together with 3-4 tablespoons of the more liquid coconut milk, maple syrup, vanilla and salt. Set over medium heat and cook for about 15 to 20 minutes, stirring constantly so that it doesn’t burn. When the mixture starts to thicken and turn darker in colour, it’s ready. Set aside to cool, and store it in an airtight container in the fridge if making ahead of time.
  • Remove the cake from the oven and pierce a few holes on the top using a wooden or metal skewer or with a fork. Pour half of the warmed-up sauce over the top and allow to soak for 20 minutes. Serve warm with the remaining sauce and a side of whipped coconut cream or dairy-free ice cream of choice.

Notes

You can use ready-made unsweetened pumpkin puree from a can or you make your own. Sweet potato puree would also work well in this recipe.

You can make this sticky date pudding as a thick slice using a rectangular or square baking dish or as a cake using a round cake pan. If making as individual small puddings in ramekins or other moulds, reduce cooking time to maybe 30 minutes instead. Check at 20-25 minutes.

Keywords: Pudding, Pumpkin, Winter Squash, Dates, Cake, Dessert, Caramel, Gluten-Free, Paleo, Dairy-Free, Baking, Thanksgiving, Christmas


How to Roll Healthy-ified Fluffy Maple Pecan Cinnamon Rolls

Ahh the scariest part of cinnamon roll baking. Let me in on some of my tips and tricks so you can be a professional cinnamon roll roller (that should really be a title . )

  • Roll out your dough on top of a pre-floured piece of parchment paper (I use tapioca flour or arrowroot starch). Just a light dusting will do!
  • Dust your hands and the top of the ball of dough with even more flour (again, I use tapioca flour or arrowroot starch).
  • Spoiler Alert &mdash You don&rsquot need a rolling pin to roll out the dough. I know, my grandma is probably gasping right now. If you have one, GREAT! If not, just use the palms of your hands to press the dough out on your parchment paper.

Lemon Bars

Nice, substantial crust, just enough filling&hellipperfect for spring!

I like my lemon bars with a thicker cookie base. You'll love these!

sticks (1 cup) salted butter, cut into small cubes

Zest and juice of 4 medium-sized lemons

Powdered sugar, for sifting

  1. For the crust: Preheat the oven to 350˚. Grease a 9-by-13-inch pan with butter. (Use an 8 x 10 pan if you'd like the layers to be a little thicker.)
  2. Stir together the flour, sugar, and salt. Add the butter to the bowl and use a pastry cutter to cut it all together until the mixture resembles fine crumbs. Press into the prepared pan and bake until golden around the edges, about 20 minutes.
  3. For the filling: Stir together the sugar and flour. Crack in the eggs and whisk to combine. Add the lemon zest and juice and mix until combined. Pour over the crust and bake about 20 minutes.
  4. Allow to cool in the fridge for a minimum of 2 hours, then sift powdered sugar over the top before cutting into squares.

I love lemon bars, but they often fall by the wayside and get forgotten for months at a time in our house. We&rsquore much more of a chocolate chip cookie/chocolate pie/chocolate sheet cake/chocolate ice cream/chocolate potato chip/chocolate everything household, followed by fruit cobblers and crisps&hellipso I sometimes have to remember to bring lemon bars back into the forefront from time to time. And whenever I do, they always go over well. Translation: They disappear within four minutes.

I&rsquom a little weird about lemon bars, in that I tend not to love them if they&rsquore made mostly of lemon filling with a super thin crust at the bottom. So these have a thicker cookie-like crust and a not-too-thick layer of filling if you don&rsquot already have a favorite lemon bar recipe, give these lemon desserts a try and see how you like &rsquoem!

(And if you don&rsquot like &rsquoem&hellipplease send the leftovers my way.)

Start by buttering a 9 x 13-inch pan. And when you think you&rsquove buttered it enough, go ahead and butter it some more!

That&rsquos the kind of mood I&rsquom in this week. Just giving you the heads up.

First, make the cookie-licious base for the lemon bars: Combine flour and sugar in a bowl&hellip

Hello, my darling butter! How was your weekend?

Cut the butter into cubes and angrily throw it into the bowl with the dry ingredients. Make sure the butter is cold!

Use a pastry cutter to cut the butter into the dry ingredients&hellip

Until the mixture resembles lumpy sand.

I&rsquom tired of saying &ldquocoarse crumbs&rdquo to describe the state of the butter/flour mixture after it&rsquos been cut together. So today I&rsquom branching out into new descriptive territory and saying &ldquolumpy sand.&rdquo

Next week, who knows? I might be back to &ldquocoarse crumbs&rdquo again.

Or I might be somewhere like &ldquocrumbled madness.&rdquo

Pour the crumbled madness (oooops! It happened already!) into the buttered dish&hellip

Then use your (very clean!) hands to pat it firmly into the bottom of the pan.

Press along the edges, too, so it&rsquos all evenly packed. Then pop it in a 350 degree oven for 20 minutes to set it slightly&mdashit will get slightly golden around the edges.

While it&rsquos in the oven, mix up the filling! Whisk together sugar with a little flour&hellip

Then zest four small-ish lemons&hellip

Until you have a nice big pile of the good stuff.

Slice the zested (they always look nekkid to me) lemons in half and squeeze the ever-loving life (I mean juice) out of them.

This gives you some idea about the size of lemons. The reason I mention it is that I never remember to measure the lemon juice so I can tell you an actual cup measurement&hellipbut if you stick to small/medium lemons, 4 is a good number. Also, I press/roll the lemons on the countertop before I slice them in half, just to make sure I get most of the juice outta there.

Crack the eggs into the bowl with the sugar/flour mixture&hellip

Then whisk it together until it&rsquos all combined.

Then violently throw in the zest!

Whisk it together&hellipand that&rsquos the filling.

By now, the base is out of the oven and I want to cut a square of it, top it with a little strawberry preserves, and eat it as a snack, which has absolutely nothing to do with this dessert. I&rsquom just telling you where my mind goes sometimes.


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