Food recipes
Date Squares
Date Squares Ingredients: dates, deglet noor orange juice, raw spices, cinnamon, ground wheat flour, white, all-purpose, unenriched salt, table sugars, brown butter, without salt shortening confectionery, coconut (hyd...
Date Squares
Ingredients:
dates, deglet noor
orange juice, raw
spices, cinnamon, ground
wheat flour, white, all-purpose, unenriched
salt, table
sugars, brown
butter, without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, pecans
oats
Directions:
Simmer dates in orange juice and cinnamon for 30 minutes, or until thickened, stirring occasionally.
(be careful not to scorch mixture if it gets too thick)
Combine flour, salt and brown sugar and cut in butter until mixture is crumbly.
Stir in coconut, nuts and oats.
Press half of dough mixture into bottom of 9 x 13 inch pyrex baking dish.
Pat dough flat with a sheet of wax paper on hand.
Spread date mixture to within a half inch of edges.
Top with remaining dough and flatten lightly with wax paper on hand.
Bake in a preheated 375 degrees F (190C) oven for 45 minutes, or until golden.
Let cool in pan and cut into 24 bars (4 long strips cut by 6 shorter strips).
Ingredients:
dates, deglet noor
orange juice, raw
spices, cinnamon, ground
wheat flour, white, all-purpose, unenriched
salt, table
sugars, brown
butter, without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, pecans
oats
Directions:
Simmer dates in orange juice and cinnamon for 30 minutes, or until thickened, stirring occasionally.
(be careful not to scorch mixture if it gets too thick)
Combine flour, salt and brown sugar and cut in butter until mixture is crumbly.
Stir in coconut, nuts and oats.
Press half of dough mixture into bottom of 9 x 13 inch pyrex baking dish.
Pat dough flat with a sheet of wax paper on hand.
Spread date mixture to within a half inch of edges.
Top with remaining dough and flatten lightly with wax paper on hand.
Bake in a preheated 375 degrees F (190C) oven for 45 minutes, or until golden.
Let cool in pan and cut into 24 bars (4 long strips cut by 6 shorter strips).