Date Bars
Ingredients
- 3 cups Medjool dates
- ¼ cups granulated sugar
- 1 ½ cups water
- ¾ cup shortening or butter
- 1 cup brown sugar
- 1 ¾ cups all purpose flour
- 1 ½ cups old fashion oats
- 1 tsp salt
- 1 tsp baking soda
Preheat Oven to 400 degrees
Filling
Combine dates, sugar and water in med/large sauté pan. Cook at med low heat for 10 min, stirring occasionally. Set aside to cool. Puree if desired.
Crust
Beat shortening or butter in large bowl with brown sugar. Add flour, baking soda and salt to brown sugar/butter (in small amounts). Mix or cut w/ pastry cutter. Add oats and stir to combine.
Bars
Grease 13 x 9 baking dish. Pat ½ of crust along bottom. Spread filling evenly, leaving 1-2 cm space from edge. Take remaining crust and sprinkle over filling until covered.
Bake in 400 degree oven 25-30 mins or until top is lightly browned.
Broccoli & Date Salad
Ingredients
- 10 slices of bacon
- 1 cup pitted Deglet Noor Dates, diced
- 3.5 cups fresh broccoli, but into bite size pieces
- 1/4 cup red onion, chopped
- 1/2 cup dried cranberries
- 3 Tbsp. white wine vinegar
- 2 Tbsp. white sugar
- 1 cup mayonnaise or 1 cup tahini (add water to thin)
- 1 cup sunflower seeds
Instructions
- Cook bacon until crisp, drain, crumble and set aside.
- In a medium bowl, combine broccoli, onion, cranberries and dates.
- In small bowl, whisk together vinegar, sugar, mayonnaise.
- Pour dressing mix over broccoli mixture. Toss well and refrigerate for at least two hours.
- Before serving, toss salad with bacon and sunflower seeds.
2013 Date Festival Winner: William Carter, 1st Place - Soup/Salad
Date Sherbert
Ingredients
- ¾ Cup dates
- ¾ Cup apple juice and 3 tablespoons lemon juice or water OR 1 Cup chenin blanc
- 2 large bananas
- 1 8oz container unflavored yogurt
- ¼ teaspoon nutmeg
Instructions
Process ingredients in food processor and freeze for 4 hours.
Strawberry Sorbet sweetened with dates
Ingredients
- 1 lb. fresh strawberries
- ¼ Cup dates
- 1 Tbsp. lemon juice
Instructions
Cook dates in water for 10 to 15 minutes over medium low heat stirring often. Reduce to a paste, remove from heat to cool. Add all ingredients to food processor to blend. Pour in 8x8 glass baking dish and freeze for 4 hours. Remove from freezer and pulse through food processor to break up. Put mixture back in 8x8 and freeze for another 2 hours.
