I knew to plant tomatoes deep and they'd sprout roots from the buried stems, but I didn't know that about peppers! That's good to know! My tomatoes seem to be growing a couple inches per day as I keep having to raise my lights, but the peppers are still only about 3 inches tall so they're not leggy at all at this point. I already repotted everything once and I buried 2/3's of the tomato stems when I did those. Everything else I kept at the same level, however. I'm actually relieved people are saying it doesn't make that much difference! I'd feel obligated to at least try it out if people raved about it and I really don't need any more work than I already have lol!! I'm just frantic for it to warm up enough to get everything in the ground!! Having to cram most of my gardening in on the weekends makes me crazy! I have time for little jobs during the week after work, but not much. I'm already losing a day this weekend because of family obligations and I have so much to do still!! Getting everything in the ground will make my life much easier! Lisa

Brown Rice Syrup - is half as sweet as sugar, so equal amounts of agave nectar would be way too sweet, but 1/3 or 1/2 that amount would probably work. Brown rice syrup is also much thicker than agave nectar, so you may have a hydration difference you'll need to correct in the dough/batter. A 50/50 mix of agave nectar and molasses or 100% cane syrup would work. The mild-flavored agave nectar would help cut the taste of molasses or cane syrup which are very strong to be using in large amounts. Especially compared to mild-tasting brown rice syrup. I'd be inclined to use Golden Syrup (Lyle's Golden Syrup is one brand). It's another cane sugar syrup and is thicker than honey/agave nectar/maple syrup and has a mild flavor like brown rice syrup, but will be a little sweeter than brown rice syrup. Dancinglemons suggestion to use 100% Pure Cane Syrup is a good one (I use Steen's brand), but it adds a lot more flavor than you find in brown rice syrup. Personally, I just plain disliked the flavor of brown rice syrup. * Raw Sugar - is refined to produce pure sucrose (which is still plain old sugar). Turbinado or your C&H Raw Sugar will work well as a substitute. Sucanat would also work. Sugar is sugar (sucrose). The size of the granules is what you'll find different in this case, plus a little of the natural color and minerals. If you find the more "natural" forms of sugar aren't dissolving well, you can give it a quick zip in a blender or small food processor and it will become "powdered" sugar and will dissolve better. Raw date sugar isn't a good substitute in my opinion, since it doesn't "act" like sugar in cooking and baking. It's okay to add to a topping, such as a crumb topping, but the chemistry of sugar just isn't there for baked goods. It doesn't dissolve readily (you usually need to dissolve date sugar in water before use and it still leaves a large amount of solids that never dissolves), it will ALSO add a great deal of date flavor, and it burns VERY easily. I'm with dancinglemons, I also avoid high fructose syrup and wouldn't use Karo (and haven't for many years now). From past experience using brown rice syrup, Karo would also be much sweeter. White Karo would have the least flavor, but more sweetness than brown rice syrup. -Grainlady

Yup Linda, that combo is very popular here in Canarias and it's called 'cafe cortado leche leche', meaning it's an espresso cut with a little foamed milk with a dollop of sweetened condensed milk in the bottom of the cup. (Two milks ....leche leche). It's very additive and I was hooked on it for a while but had to stop when I started cutting down on sugar. Some people stir their cup so it's all mixed together, but I like to drink it slowly and when I get to the bottom, 'drink' the sweet mixture with a spoon. If you add a bit of Tia Maria or rum in there with a piece of lemon peel, and a dash of cinnamon, it's called a barraquito. SharonCb

Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Thu, Dec 9, 10 at 16:17 Lorijean44 has picked dates for our final Cookalong of the year. Good timing, I know I use more dates during the Holidays than the rest of the year. I picked up three boxes the other day and when I got home and was putting them away, I found four boxes that I had already stashed. So bring on the date recipes, I've got an overload. Our next Cookalong will be in 2011! Nancy Here is a link that might be useful: Cookalong #37 --------BUTTER! Follow-Up Postings: o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by lorijean44 (My Page) on Thu, Dec 9, 10 at 17:12 Mmmmmm. Dates - I love them. I just picked up the freshest dates I've ever tasted at Sprouts. If you have a Sprouts store near you, run and pick some up! :) Date-Nut Bread 1-1/2 cups chopped dates 1-1/2 cups boiling water 1 tablespoon shortening 1/2 cup brown sugar 1 egg 2-1/4 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup coarsely chopped nuts (I use either pecans or walnuts) In a small bowl, pour the boiling water over the dates and let cool. Preheat oven to 350 F. Grease a standard loaf pan (or 3 mini loaf pans). Mix shortening, brown sugar, and eggs. Add cooled date mixture. Combine flour, salt and baking soda, and stir into date mixture. Stir in nuts. Pour batter into prepared pan(s). Bake standard-sized loaf for 60 - 70 minutes, mini loaves for about 40 - 45 minutes, or until a wooden toothpick inserted in center of loaf comes out clean. Cool on wire rack. * * * * * * * * * * Date-Nut Balls 1/2 cup butter 1 cup granulated sugar 1 egg 1-1/2 cups chopped dates 1-1/2 cups chopped nuts 2 cups Rice Krispies cereal shredded coconut Combine butter, sugar and egg into a saucepan. Bring to a boil. Remove from heat and stir in dates, nuts, and cereal. Form into balls, squeezing mixture together. Roll in coconut. Lori o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by lindac (My Page) on Thu, Dec 9, 10 at 17:32 I have about 3/4 of a cup of very ordinary dates to use up...I'll be watching this thread...oh yes and a cup or more of brazil nuts... o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by fori (My Page) on Thu, Dec 9, 10 at 17:55 Fruitcake! o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by velamina (My Page) on Thu, Dec 9, 10 at 17:57 You've all been a big help and I thought I'd contribute with a recipe from my Christmas cookie box; they've been a favorite for years. Anise-Scented Fig and Date Swirls from Gourmet/September 1996 and reprinted December 2001 (About 36 cookies) Ingredients 1 cup packed soft dried figs (8 oz), stemmed and coarsely chopped 1 cup packed pitted dates (7 oz), trimmed and coarsely chopped 1/3 cup water 1/2 cup plus 2 tablespoons granulated sugar 1 3/4 cups all-purpose flour 2 teaspoons anise seeds, ground in an electric coffee/spice grinder 1/4 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1 stick (1/2 cup) unsalted butter, softened 4 ounces cream cheese at room temperature 1 teaspoon vanilla 1 large egg yolk 1/4 cup granulated raw sugar such as turbinado or Demerara Directions Puree figs and dates with water and 2 tablespoons granulated sugar in a blender or food processor until almost smooth. Whisk together flour, anise, baking powder and soda, and salt in a bowl. Beat together butter, cream cheese, and remaining 1/2 cup granulated sugar in a large bowl with an electric mixer at moderate speed until pale and fluffy, about 3 minutes. Beat in vanilla and yolk until combined well. Add flour mixture and mix at low speed until just combined. Halve dough and form each half into a rectangle. Chill, wrapped in plastic wrap, until firm, about 1 hour. Roll out 1 piece of dough between 2 sheets of wax paper into a 9- by 7-inch rectangle, about 1/3 inch thick. Remove top sheet of wax paper and drop half of fig mixture by spoonfuls onto dough, then gently spread in an even layer, leaving a 1/4-inch border around edges. Starting with a long side and using wax paper as an aid, roll up dough jelly-roll style into a log. Roll log in raw sugar to coat completely. Make another log in same manner. Chill logs, wrapped in wax paper, until firm, at least 4 hours. Preheat oven to 350 degrees F. Cut logs crosswise into 1/3-inch-thick slices and arrange slices about 2 inches apart on lightly buttered baking sheets. Bake in batches in middle of oven until pale golden, 15 to 17 minutes, then transfer to racks to cool. Cooks' notes Logs can be chilled up to 3 days. Cookies keep, layered between sheets of wax or parchment paper in an airtight container at room temperature, 1 week. o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by doucanoe (My Page) on Thu, Dec 9, 10 at 18:38 Oh nuts! Not a fan of dates so I'll pass on this cookalong, but will be watching from the sidelines! Gotta say tho, Lori....that bread could almost make me a convert! LOL Linda o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Thu, Dec 9, 10 at 18:54 These are a little unusual and very tasty. I love the salty prosciutto with the sweet wine soaked fruit. Alexa ************************************************************ Christopher Wren Gems 8 os Calimyrna figs 8 oz pitted dates 1 cup Marsala 8 oz cream cheese ½ cup hazelnuts, toasted and chopped 8 oz prosciutto, thinly sliced Juice of ½ lemon Lemon slices (garnish) Chopped parsley (garnish) 1. Cut figs in half and combine with the dates in a small bowl. Cover with 1 cup Marsala and let stand at least 1 hour. 2. Process the cream cheese, hazelnuts and 1 tablespoon Marsala in a food processor fitted with a steel blade until blended. Refrigerate until cold. 3. Drain figs and dates, reserving the marsala. Slit each date down the center and open each fig half to form a pocket. Fill each fig and date with a heaping teaspoon of the cream cheese mixture. 4. Preheat oven to 350 5. Cut strips of prosciutto slightly smaller than the dates and figs are long and wrap 1 strip around each stuffed fruit. Sprinkle with some of the reserved Marsala as your work to keep the prosciutto from drying out. 6. Place wrapped figs and dates on a baking sheet and bake until heated through, about 7 - 10 minutes. Let cook slightly, arrange on a serving platter, sprinkle with lemon juice and garnish with lemon slices and parsley. Makes about 50. o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by craftyrn (My Page) on Thu, Dec 9, 10 at 18:59 Oh-- goodness in a little brown thing !! When I was a kid we only had dates at Christmas time & what was considered a big treat were Mom's Stuffed Dates-- one of the first things I was allowed to help prepare-- simple treat-- pitted dates were what was available then--we removed the pit, stuck a walnut half in the cavity, pushed it closed and rolled in sugar. Now my favorite is Sugar Plums-- on this plate they're at 4 o'clock next to the peanut brittle. Free Image Hosting at Diane's Home Cookin Chapter: Candy & other confections Sugarplums ========== Ingredients: 1/2 cup finely chopped pitted dates 1/2 cup finely chopped walnuts 1/4 cup finely chopped dried apricots 1/4 cup finely chopped dried figs 1/4 cup finely chopped pistachio nuts 2 tablespoons brandy 1 tablespoon apricot preserves 1/4 teaspoon ground cinnamon 1/8 teaspoon ground clove 1/3 cup sugar . Line a small baking sheet with waxed paper. In a food processor, combine the dates, walnuts, apricots, figs, pistachios, brandy, apricot preserves, cinnamon and cloves. Pulse until the mixture begins to clump together. Using a teaspoon, scoop up a rounded spoonful of the mixture, press together, and roll between your palms into a compact ball. Roll the round in the sugar. Place on the prepared baking sheet. Repeat with the remaining fruit-and-nut mixture and sugar. Refrigerate until firm, at least 1 hour. Store in an airtight container in the refrigerator for up to 2 weeks. Makes about 18 confections. Recipe adapted from Williams-Sonoma Lifestyles Series, After Dinner, by Kristine Kidd (Time-Life Books, 1998). o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by lindac (My Page) on Thu, Dec 9, 10 at 19:07 Fori...the dates and brazil nuts are left over from making fruit cake...I also have about 1/2 cup glace cherries and about 1'/2 cup of glace pineapple....and raisins and apricots but they will go into something some time...even if it's only whole wheat bread. As I said...I'm watching this thread... My mother allowed me to make "date candy" by pitting dates, stuffing them with peanut butter and rolling in granulated sugar. o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by joanm (My Page) on Thu, Dec 9, 10 at 20:51 Bacon wrapped dates! I can't stop eating them when I make them. My notes say: I used thick cut bacon on a broiler pan. Slice bacon in half and wrap around the date, secure with tooth pick. Bake at 450 for about 17 minutes. Turn halfway through cooking. I am sure I have made it many more times with regular thin sliced bacon. I am craving these things just thinking about them. I need to pick up some dates. o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Fri, Dec 10, 10 at 12:37 Listen up ! This recipe is drop dead to die for. I first had it while in Louisiana visiting Karen (Riverrat) and her wonderful DH,, Karen can attest to the fact I did everything but offer my body to the waiter to get the recipe for this delectable treat.......come to think of it I may have offered my body. He was some cute...... No luck, but a year later the restaurant, Snake River Grill, published a cook book and low and behold there was the recipe! Karen, sweetie that she is, sent me the book. I have served this almost too often; it is that good. They are amazing when doing the sausage filling from scratch but a really good Chorizo, raw not smoked, works fine and saves time....but if you have the time, and the inclination, make the meat mixture it is so good. Bacon Wrapped, Sausage Stuffed Dates from the Snake River Grill in Lake Charles LA. 2 TBSP olive oil 1 pound ground lamb or beef 4 oz ground pork 1 TSAP salt 3/4 tsp Black pepper 1 cup finely chopped red onion 1/2 cup finely chopped fennel 1 TBSP garlic puree 1 1/2 TBSP Smoked paprika 1/2 tsp ground cumin 1 tsp cayenne pepper 1/4 cup sherry vinegar 1/2 cup orange juice 2 tomatoes, blackened and pureed 1 1/2 TBSP chipotle puree 3/4 cup chopped parsley 24 pitted Medjool dates 24 slices good quality bacon Heat the oil in a skillet. Add the ground meat , salt and pepper. Saute until crumbly. Add the onion, saute 5 minutes. Add the fennel and garlic. Reduce heat to low and add paprika, cumin and cayenne. Cook 5 minutes. Add the vinegar, stirring to deglaze. Add the orange juice and cooked until reduced by 3/4. Stir in tomato puree and chipotle puree. Simmer 15 minutes. Remove from the heat , cool to room temp, stir in parsley and refrigerate. Spoon the cooled meat mixture into each split and pitted date. Wrap each tightly with a slice of bacon. Place seam side down and bake at 385 for 20 minutes until crisp....I find I need to turn them once. o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by coconut-nj (My Page) on Fri, Dec 10, 10 at 12:56 Does anyone have a T&T recipe for date bars that have an oatmeal crust? I imagine I can make one up but was wondering if anyone had one. Like the old Betty Crocker date bar mix but real. Smiles. o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by skeip (My Page) on Fri, Dec 10, 10 at 13:34 Try this one, it's an old family favorite that I still love. DATE BARS Filling: 2 Cups Dates, cut up 1/2 Cup Brown Sugar 1 1/2 Cups Water 1 Tablespoon Flour Grated Zest from one Orange 1/8 Teaspoon Salt 1 Teaspoon Vanilla Combine all the above ingredients in a heavy sauce pan, and cook over low heat until the dates are soft, and the mixture has thickened. Remove from heat, mash any remaining whole Dates. Set aside to cool. Crust: 1 Cup All-purpose Flour 2 Cups Quick Cooking Oatmeal 1 Teaspoon Baking Soda dissolved in 2 Teaspoons HOT Water 1 Cup Brown Sugar 3/4 Cup Melted Butter Combine all of the ingredients for the crust and stir until well blended. Press 2/3 of the crust mixture into the bottom of a 9x13 cookie sheet. Top with the date mixture, and sprinkle the remaining crust mixture over the top of the dates. Bake 30 minutes in a preheated 350 o F oven. Steve o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by coconut-nj (My Page) on Fri, Dec 10, 10 at 13:40 Thanks Steve! That looks just right. Now I have to get some dates. o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by cooksnsews (My Page) on Fri, Dec 10, 10 at 17:11 This is one of my fav desserts. By making them in individual cups, I have a fighting chance of exercising a bit of portion control. Sticky Toffee Pudding Ingredients: *** *FOR PUDDINGS *** * 4 1/2 ounces Butter, at room temp 7 1/2 ounces granulated sugar 3 Eggs, beaten 9 ounces Self rising flour 9 ounces Dates, chopped 9 fluid ounces -- boiling water 3/4 teaspoon Vanilla 3 teaspoons instant coffee 1 1/8 teaspoon Baking soda *** *FOR THE SAUCE *** * 9 ounces Brown sugar 6 ounces Butter 9 tablespoons Double (whipping) cream 1 1/2 ounce Pecans, chopped Directions: Preheat oven to 350 F. You will need twelve 6 oz metal pudding basins or eight 3 inch ramekin dishes (I use muffin tins), lightly oiled, and a baking sheet. Begin by putting the chopped dates in a bowl and pouring boiling water over them. Then add vanilla, instant coffee and baking soda. Put to one side. Next in a large mixing bowl cream butter and sugar together, beating until mixture is pale, light and fluffy. Now gradually add beaten eggs a little at a time, beating well after each addition. After that, carefully and lightly fold in the sifted flour using a metal spoon, then fold in date mixture including liquid. The mixture will look sloppy, but don't worry. That is perfectly correct and the slackness of the mixture is what makes the pudding so light. Now divide the mixture equally between the ramekins/muffin tins. Place them on a baking tray and bake in the centre of the oven for 25 minutes. Using a palette knife, slide it around each pudding and turn it out. If they have risen too high, you may have to cut a slice of the top so that they can sit evenly on the plate. Now place the puddings on a shallow, swiss roll type pan. Next, make the sauce by combining all the ingredients in a saucepan and heating very gently until sugar has melted and all the crystals dissolved. To serve puddings: Pre-heat broiler to its highest setting, and pour the sauce evenly over the puddings. Place the pan under the broiler so the tops are about 5 inches from the heat. Knock off any nuts on top to prevent them browning. Let the puddings heat through for 8 minutes. The tops will become brown and slightly crunchy and the sauce will be hot and bubbling. Serve with chilled pouring cream. From Delia Smith's Christmas serves/makes 12 o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by cloudy_christine (My Page) on Fri, Dec 10, 10 at 18:03 I haven't made this yet, but it sounds very good. It's from Nigella Lawson's Christmas cookbook. Lamb and Date Tagine 3-4 tbsp goose fat or olive oil 2 onions, peeled and chopped 1 tsp ground cinnamon 1 tsp ground turmeric 1 tsp ground ginger 1 tsp ground cumin 1 tsp ground allspice 1kg / 2 lb 3oz boneless leg of lamb, chopped into cubes 250g / 9oz soft dried dates, stones removed, or Medjool dates, stones removed 250ml / 9fl oz pomegranate juice 250ml / 9fl oz water 2 tsp Maldon sea salt, or 1 tsp table salt Warm the goose fat (or oil) in a wide heavy-based pan with a lid. Add the onions and cook gently over a low heat for ten minutes, or until softened. Add the ground cinnamon, turmeric, ginger, cumin and allspice and mix well. Turn up the heat and add the lamb, stirring often, until browned all over. Add the dates, pomegranate juice, water and salt and bring to the boil. Cover with the lid and turn down the heat to very low to cook for two hours. (You can cook in the oven if you prefer, for two hours at 300F.) Here is a link that might be useful: recipe on BBC site o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by lowspark (My Page) on Sat, Dec 11, 10 at 17:51 I normally post this at Passover. It is my family recipe for Haroset. My parents are from Egypt where they make haroset with dates, not apples. My mother learned this recipe from my father's mother and passed it on to me. This stuff is sweet and delicious and could probably hold bricks together if called upon to do so. I mention that because the haroset represents the mortar which held the bricks together in the story of the Hebrew slaves in Egypt which we read at the Seder. In addition I"ll mention that my mother did not use a food processor, she used an old fashioned food mill. This method is better than a food processor because all the peels of the dates naturally separate out during the process but are ground in in the FP. Anyway, here it is. HAROSET 1 lb dates 1 lb raisins 1 Tbsp sugar 1/2 cup kosher for Passover red wine chopped walnuts cinnamon Soak dates and raisins in water for 15 minutes. Drain. Rinse. Put in pot, cover with water (barely covered). Heat to boiling. Simmer on medium 20 minutes. Drain. Puree in food processor. Add 1/2 cup water & sugar. Heat on low 30 minutes, stirring every 10 minutes. Add wine and nuts. Simmer another 15-20 minutes. Put in bowls and top with nuts and cinnamon. Refrigerate. o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Sun, Dec 12, 10 at 15:53 This was one of our daughters' favorite breakfast dishes, and my GD's too. APPLE-COUSCOUS PUDDING 1 cup milk 1 cup apple juice 1 Tbs. honey 1 Tbs. butter 2 inches stick cinnamon 1/4 tsp. finely grated nutmeg 1 cup couscous (can use whole wheat) 1 cup chopped, peeled tart apples 1/4 cup chopped, pitted dates Preheat oven to 350 degrees. In a medium-size saucepan, combine milk, juice, honey, butter and spices. Heat just toboiling. Stir in couscous, apples and dates. Heat until bubbles appear at edges of pan. Remove cinnamon stick and turn into buttered 1 1/2 quart casserole dish. Bake for 25 to 30 minutes, or until top is lightly browned. Serve warm. 4 servings o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Thu, Dec 16, 10 at 9:19 Dates and pecans are the main ingredients in these fruitcakes. I made a bunch of them this year for our church bazaar but the photo makes them look flatter than they are. MINI FRUITCAKES - makes 3 2 cups pecan halves 1 pkg. (8 oz.) pitted dates, cut in half crosswise 1 container (4 oz.) candied red cherries (3/4 cup) 1 container (4 oz.) candied pineapple, cut in chunks (1/2 cup) 1 egg 1/4 cup sugar 1/2 cup flour 1/2 tsp. baking powder 1/8 tsp. salt 3 Tbs. bourbon Grease well 3 small loaf pans. Line bottoms with waxed paper and grease again. Set aside. Preheat oven to 300 degrees. Thoroughly mix nuts and fruits together and set aside. Mix together flour, baking powder and salt in a small bowl. Beat egg with sugar until light and fluffy in a large bowl. Stir in flour mixture just until blended. Stir in fruit-nut mixture until lightly coated with batter. Divide among pans and press down with hands moistened with water until solidly packed. Bake on middle rack of oven for 40 minutes or until tops are dry but not brown. Remove from oven and sprinkle each cake with 1 Tbs. bourbon. Let set for 5 minutes; then loosen edges, remove loaf from pan, peel off waxed paper and turn top side up to cool. Wrap airtight. Let stand in a cool, dark spot for at least a week to develop flavor. Store in a cool place up to 3 months. Add additional bourbon if they seem to be drying out. Slice thinly with a sharp knife. Photobucket o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by barnmom (My Page) on Thu, Dec 16, 10 at 11:13 Ruthanna! Those look so much like the mini fruitcakes my grandmother made every year that she was able. She candied her own cherries and pineapple and used walnuts but the rest is so close. My family were teetotalers so no bourbon but I have learned to love a boozy fruitcake since then. I will have to make some in her honor from your recipe. I never got her recipe if she had one. o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Thu, Dec 16, 10 at 11:55 Barnmom, that recipe came from my grandmother too. She liked her fruitcakes to be all fruit and nuts with just enough batter to hold them together. Being from Pennsylvania, I imagine she originally used walnuts too but her sister moved down south and used to send her big a big box of pecans around Thanksgiving every year. I never saw her drink a single glass of anything alcoholic but she did use it when cooking. To this day, I add a cup of beer to the broth when making bean soup, which I learned from her. o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by dlhealdquilter (My Page) on Thu, Dec 16, 10 at 13:13 SOMETHING ON A RITZ 1 can sweetened condensed milk 1 cup chopped dates 1/2 cup finely chopped nuts Ritz crackers Almond bark (white) Cook the milk, dates and nuts slowly until thick. Spread 1 teaspoon date mixture on each cracker. Bake at 350 degrees for 6 minutes. Melt almond bark and drizzle over crackers. o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Wed, Dec 22, 10 at 17:41 I made these last night at BF's house. He loves bananas and dates, so together they are a great combo. They are an old recipe of mine. I had forgotten how yummy they were. Excellent with coffee. Banana Date Muffins Makes 12 muffins Fill greased muffin cups 2/3 full, or use paper cup liners instead of greasing. Bake at 400 degrees for 25-30 minutes or until muffins test done. 1 1/2 cups sifted flour (I use 1 cup unbleached and 1/2 cup whole wheat, I never sift, but you can if you like) 2 tsp. baking powder 1/2 tsp. baking soda 1 cup mashed bananas (that's about 3 med. ones or maybe two large ones. Measure because you don't want dry muffins with not enough banana) 1 egg 1/3 cup salad oil (I use canola for baking but other veg. oils will work too.) 3/4 tsp. salt 1/2 cup sugar 8 oz. diced dates, the fresher the better Mix together dry ing. and wet ing. separately. Mix dates with flour so they don't clump togther. Add wet ing. to dry, mix until just combined. Fill muffin cups 2/3 full. Bake for 25-30 min. at 400 degrees. Note: If your oven bakes a little hot, try lowering the temp. 375 would not be out of the question. o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Jan 31, 11 at 16:15 Time to get started on Cookalong #39. Thanks to all that added these yummy date recipes! Nancy Here is a link that might be useful: Cookalong #39 ---- CITRUS o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Fri, Feb 11, 11 at 22:16 As usual I am LATE to the party, but BF and I made the BEST applesauce date bread tonight. He loves dates. This is going to be quite the keeper, since I think it could be used for all kinds of dried fruits like raisins or dried cherries for example. The original recipe was for figs. I very often have applesauce and yogurt in the fridge to use up. This bread is YUM! Date, Applesauce and Almond Breakfast Loaf (original recipe was for Figs) Recipe by Barbara Estabrook, for "Cooking Light" magazine, October 2010. Makes 2 8 inch loaf pans. Struesel topping (I left this off) 2 1/2 TBSLP brown sugar 2 TBLSP all purpose flour 1 1/2 TBLSP coarsely chopped almonds 1 TBLSP chilled butter, cut into small pieces 1/8 tsp. ground cinnamon Bread: 1 cup dried figs (or dates) 1/2 cup boiling water Cooking spray 1 TBLSP all purpose flour 2 large egg whites 1 large egg 3/4 cup unsweetened applesauce 1/3 cup fat free yogurt 1/4 cup canola oil 1/2 tsp. almond extract (I used Amaretto liqueur instead) 3/4 cup granulated sugar 1 1/2 cups all purpose flour 1/2 cup whole wheat flour 1/3 cup chopped toasted almonds (no salt) 1 tsp. baking powder 1 tsp. cinnamon 1/2 tsp. salt 1/2 tsp. baking soda Preheat oven to 350 degrees Prepare struesel topping ingredients by mixing them together in a small bowl and setting them aside. Spray or grease the two 8 inch loaf pans and then shake the flour around in them until very lightly coated. Combine wet ingredients Add flours and baking powder, soda, etc. Drain dates and mix in Add almonds. Pour batter into pans, top with streusel. Bake for 55 min. or until toothpick inserted in the center comes out clean. Not the best photo, one of my bread pans was too large. o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by triciae (My Page) on Sat, Feb 12, 11 at 8:12 I'm a CA native. Some of my favorite memories from home are abalone sandwiches at Huntington pier, crab Louis in Pismo (for some reason they didn't taste as good any place except Pismo), & date shakes. The Coachella Valley, in SoCA, is a date mecca. I used to drive down for a date shake somewhere near Indio (can't remember the name of the place...maybe, something like Hadley's?). They were great...just fresh date puree, ice cream, & milk. So fantastic on a 110 degree day! I also got date shakes in Newport, on coast highway. I think that place was just called the "date shack". There's no comparison between fresh dates & those that come in the boxes. Sorta like the difference between raisins purchased from Sun-Maid's Selma/Kingsburg plant & those in the cardboard boxes. Fresh dates are so creamy...like butter. Yum! /tricia o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by ann_t (My Page) on Sat, Feb 12, 11 at 9:02 I'm late as well. This is my favourite date and nut loaf. I've been making it a couple of times a month lately because Moe loves it too. More often than not I bake it in mini loaf pans but I also like it baked in a square springform. Topped with a little cream cheese. You can switch up the nuts as well or add coconut. Last time I made it I used Macadamia nuts. Date and Walnut Loaf ==================== Adapted from Kate in the Kitchen 2 1/2 cups chopped dates 1/4 cup butter 1 cups boiling water 1/2 cup sour cream 1/2 cup packed brown sugar 1 egg 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt 2 teaspoons vanilla 1 cup coarsely chopped toasted walnuts . Preheat the oven to 350 degrees F (175 degrees F). Grease and flour a 9�5 inch loaf pan. (or three small loaf pans. Combine the dates, baking soda and butter in a large bowl. Pour boiling water over them, stir and let stand until cool. When the dates have cooled, stir in brown sugar, egg, sour cream and vanilla. Stir until well blended. Mix together the flour, baking powder, and salt; stir into the date mixture until just blended. Do not over mix. Pour into the prepared pan. Bake for 50 minutes in the preheated oven, or until a wooden pick inserted into the center comes out clean. If using mini loaf pans reduce baking time. OPTIONAL - MY CHANGES Add 1/2 cup of shredded coconut to the mix Orange Zest Bake in an 8 or 9 inch square cake pan (Springform) Substitute Roasted Macadamia Nuts Glaze warm cake with: 1/2 stick butter 1/8 cup of honey or agave syrup 1 tablespoon water o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by dgkritch (My Page) on Sat, Feb 12, 11 at 9:49 I'm glad this thread was bumped up. I'll be in Indio next week. Friday I'll be at the Date Festival (and I'll be thinking of you, Triciae, when I have my date shake)! I'm planning to bring home dates, so this thread will be put to use! The hard part will be deciding which recipe to try first!! Deanna o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by tracey_oh (My Page) on Sat, Feb 12, 11 at 12:46 I don't have much experience with dates aside from making my grandma's date pinwheel cookies which were a complete pain. Lately though I've been on a kick to make homemade Larabars which are my favorite breakfast when I'm not home. I've had a bunch of dates on hand while I play around with the bars. I found this recipe from the Mayo Clinic website and I have to say it's a pretty good way to use up some of the extra dates. The only problem I ran into was my blender (cuisinart) did not completely chop up the dates so there were some chunks at the bottom of the blender. Frosty Almond Date Shake This thick, creamy shake is a breeze to make. Just be certain that the almond milk and yogurt are truly ice cold, and the banana is frozen. Peel and halve the banana before freezing. By Mayo Clinic staff Serves 4 Ingredients 1/3 cup chopped pitted dates 2 tablespoons warm water 2 cups vanilla almond milk, chilled 1/2 cup fat-free vanilla soy or dairy yogurt 1 very ripe banana, frozen 4 ice cubes 1/8 teaspoon ground nutmeg, plus extra for garnish Directions Put the dates in a small bowl and sprinkle with the warm water. Let soak for 5 minutes to soften, then drain. In a blender, combine the dates, almond milk, yogurt, banana, ice cubes and the 1/8 teaspoon nutmeg. Blend until smooth and frothy, about 30 seconds. Pour into tall, chilled glasses and garnish each with a dusting of nutmeg. o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by soonergrandmom (My Page) on Sun, Feb 13, 11 at 21:33 lorijean44- Your date bread recipe is wonderful. It will become a regular in my kitchen. Thanks. o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by lorijean44 (My Page) on Mon, Feb 14, 11 at 7:46 You're welcome, Soonergrandmom. It's a nice addition to a meal but a great breakfast treat, too, isn't it?! Lori :D o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Mon, Feb 14, 11 at 10:48 I left off a step in the directions for the applesauce date bread, darn it! You have to soak the dates in the boiling water and then drain them before you mix them into the bread. You could easily leave that part out if you have really fresh moist dates. I think I'm going to try making that recipe in an 8 inch square cake pan. Would be easier to incorporate the struesel topping that way, IMHO. It would make a nice coffeecake. Not sure about the baking time for that style. But first I will have to try Ann T's version!! :) But date bars are on the menu ahead of that. Funny, I can take or leave dates, but BF gets all excited when I make something with dates, and that's worth it to me!