Food
If You Like Dates,
Ask A Good Cook
One of these recipes
could become a family favorite.
EILEEN GOLTZ
Special to the Jewish News
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Crust/topping
1 1/4 c. all purpose flour
1 c. old-fashioned or quick-cooking
oats, uncooked
1/2 c. packed light brown sugar
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PHARMACY TO AMERICA
hen I asked my dad
what was one of the
favorite things my
grandmother used to
make for him, his answer, without
hesitation, was date-nut bread. And
not just any date-nut bread, but the
kind that she made in soup cans.
It seems my grandmother would
pour her batter into greased soup cans
instead of loaf pans and bake them
into a dozen or so little loaves. She
would then slice the round loaves
into small sandwiches, spread them
with a variety of toppings and serve
them to her family and friends.
While my dad still swears by my
grandmother's recipe, I prefer dates
prepared in several other ways. The
following date recipes run the gamut
from sweet to savory and any one of
them could become your family
favorite.
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1/2 c. unsalted butter or margarine,
softened
1/4 t. baking soda
1/4 t. salt
1/4 t. ground cinnamon
Date filling:
10 oz. pitted dates, chopped (do
not buy chopped dates as they
have sugar added already)
2 T. light brown sugar
3/4 c. water
Preheat oven to 375. Grease 9x9 inch
metal baking pan. Line pan with foil;
grease foil.
In a large bowl, by hand, mix
flour, oats, brown sugar, butter or
margarine, baking soda, salt and cin-
namon until the mixture comes
together. Transfer 2 cups of the mix-
ture to baking pan; reserve remaining
mixture for crumb topping. With
hand, press mixture evenly onto bot-
tom of pan to form a crust.
Bake crust 10 minutes. Cool com-
pletely in pan on wire rack. Turn off
oven.
While the crust is cooling, prepare
date filling. In 2-quart saucepan, cook
dates, brown sugar and water over
medium heat until mixture thickens
and all liquid is absorbed, about 6 to
8 minutes, stirring frequently. Spoon
date filling into bowl; refrigerate until
cool, about 30 to 40 minutes.
When filling is cool, preheat oven
to 375. Spread filling over crust; top
with reserved crumb mixture. Bake
35 to 40 minutes until topping is
golden. Cool completely in pan on
wire rack. When cool, transfer with
foil to cutting board. Cut into 4
strips, then cut each strip crosswise
into 3 pieces. Makes 1 dozen bars.
BROWN SUGAR DATE
COOKIES
light brown sugar, lightly
packed
1/2 c. butter, room temperature
1 egg, lightly beaten
1/2 t. cream of tartar
1 1/2 c. flour
1/2 t. salt
3/4 c. rolled oats
2 t. vanilla extract
1 1/2 t. baking soda dissolved in
1 T. hot water
10 oz. dates, chopped (about 1 3/4
cups)
In an electric mixing bowl, beat suga
and butter until well blended and
smooth. Stir in egg and beat briskly
until completely blended. Stir cream
of tartar into flour. Add flour mix-
ture, salt and oats to sugar mixture
and stir. Add vanilla extract, baking
soda and dates. Mix only until well
blended.
Place walnut-sized chunks of
dough 2 inches apart on greased bal
ing sheet. Either flour hands or
dampen with cold water and press
1 c.
each chunk into 1/4-inch-thick