DATE BARS
Dessert ready in about an hour! Enjoy classic date filled bars in a new way - a wonderful treat.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 36
Number Of Ingredients 9
Steps:
- In 2-quart saucepan, cook filling ingredients over low heat about 10 minutes, stirring constantly, until thickened. Cool 5 minutes.
- Heat oven to 400°F. Grease bottom and sides of 13x9-inch pan with shortening.
- In large bowl, stir brown sugar and butter until well mixed. Stir in flour, oats, baking soda and salt until crumbly. Press half of the crumb mixture evenly in bottom of pan. Spread with filling. Top with remaining crumb mixture; press lightly.
- Bake 25 to 30 minutes or until light brown. Cool 5 minutes in pan on cooling rack. Cut into 6 rows by 6 rows while warm.
Nutrition Facts : Calories 160, Carbohydrate 25 g, Cholesterol 15 mg, Fat 1, Fiber 2 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Bar, Sodium 85 mg, Sugar 17 g, TransFat 0 g
DATE MERINGUE BARS
Make and share this Date Meringue Bars recipe from Food.com.
Provided by Sageca
Categories Dessert
Time 1h
Yield 12 squares
Number Of Ingredients 10
Steps:
- Beat together butter, granulated sugar, egg yolks and vanilla.
- Add flour and mix to form a thick batter. Press in a greased 9"x7" pan.
- Measure water, dates, brown sugar in over dates in medium saucepan and cook till thickened. Spread over base in pan.
- Beat egg whites until frothy, slowly add brown sugar and beat to stiff peak stage. Spread meringue over dates.
- Bake in a 350* oven for 30 minutes.
Nutrition Facts : Calories 293.2, Fat 6, SaturatedFat 3.5, Cholesterol 41.2, Sodium 64.1, Carbohydrate 59.2, Fiber 1.8, Sugar 46.8, Protein 2.9
CHOCOLATE CHIP & PECAN MERINGUE BARS
I've had recipes for chocolate chip cookies and pecan meringues in my collection for a number of years-and I combined them to make these bars! They're a lovely addition to any holiday cookie tray. -Dawn Lowenstein, Huntingdon Valley, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- Place egg whites in a small bowl; let stand at room temperature 30 minutes., Preheat oven to 325°. In a large bowl, cream butter, 1/2 cup brown sugar and sugar until light and fluffy. Beat in egg yolks, milk and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Press into a greased 15x10x1-in. baking pan., With clean beaters, beat egg whites on medium speed until foamy. Gradually add remaining brown sugar, 1 tablespoon at a time, beating on high after each addition until brown sugar is dissolved. Continue beating until thick and glossy. Stir in chocolate chips and pecans. Spread over dough in pan., Bake on a lower oven rack until meringue is lightly browned, 25-30 minutes. Cool completely in pan on a wire rack. Using a serrated knife, cut into bars. Store in an airtight container.
Nutrition Facts : Calories 207 calories, Fat 9g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 188mg sodium, Carbohydrate 31g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
BEST DATE BARS
Date recipes are some of my favorite desserts to cook up. These date treats are very easy to bake, and one sheet of them will yield 48 good-sized bars. I sometimes add nuts, coconut or candied fruit. -Dorothy DeLeske, Scottsdale, Arizona
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 40 bars.
Number Of Ingredients 11
Steps:
- In a saucepan, combine dates, sugar and water. Cook, stirring frequently, until very thick. Stir in walnuts, if desired; cool. , Sift the flour, salt and baking soda together in a large bowl; add oats and brown sugar. Cut in butter until mixture is crumbly. Sprinkle water over mixture; stir lightly. Pat half into a greased 13x9-in. baking pan. Spread with date mixture; cover with remaining oat mixture and pat lightly. , Bake at 350° for 35-40 minutes or until lightly browned. Cool on a wire rack. Cut into bars.
Nutrition Facts :
LEMON MERINGUE BARS
Your lemon meringue pie just got squared -- into bars, that is. Skip rolling out pie dough with this easy-to-make press-in version, and spread on the meringue and toast it under your broiler.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 24 bars
Number Of Ingredients 12
Steps:
- Position a rack in the center of the oven and preheat to 350 degrees F. Line a 9-by-13-inch glass baking dish with foil leaving a 2-inch overhang on two sides. Grease the foil and dish with 1 tablespoon butter.
- For the lemon bar crust: Pulse 1 1/2 cups flour, 1/3 cup sugar, butter, cornstarch and salt together in a food processor until a dough forms, about 1 minute. Press the dough evenly into the bottom of the prepared pan. Bake until the crust is golden at the edges and pale golden in the center, about 30 minutes. Transfer to a wire rack.
- Reduce the oven temperature to 300 degrees F.
- For the lemon bar filling: Whisk together the eggs and egg yolks with the remaining 1 2/3 cups sugar and the remaining 1/2 cup flour in a bowl until smooth. Whisk in the lemon juice.
- Pour the filling over the warm crust and return to the oven. Bake until the filling is just set, about 30 minutes. Cool the bars, completely, on a wire rack, about 30 minutes.
- Meanwhile, for the meringue: Bring a few inches of water to a boil in a large saucepan. Whisk together the sugar, cream of tartar, salt and egg whites in a large bowl that sits comfortable in the saucepan without touching the water. Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch (135 degrees F) and the sugar dissolves, 2 to 3 minutes. Remove from the heat and beat on medium-high speed with an electric mixer until the whites hold soft peaks. Increase the speed to high and continue to beat until the meringue holds stiff, but spreadable peaks. Spread and swirl the meringue on top of the cooled lemon bars.
- Preheat the broiler to high. Set the lemon bars under the broiler until the meringue is evenly toasted and golden brown, about 30 seconds. (Alternatively, brown the meringue with a hand torch.) Cut into 24 squares and serve or refrigerate until ready to serve.
DATE-NUT MERINGUES
From Sunset "Cookies" (1985). I personally cook meringues on parchment paper rather than the recommended greased cooking sheet. The dates make chewy meringue.
Provided by LaJuneBug
Categories Drop Cookies
Time 1h30m
Yield 42 cookies, 24 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 200°F.
- In a large bowl of an electric mixer, beat egg whites until foamy. With the mixer on high speed, beat in salt; then gradually add sugar, about a tableshppon at a time, beating well after each addition, until whites fold stiff, glossy peaks.
- Add vanilla and beat for 1 minute. Fold in dates and walnuts.
- Drop meringue mixture by rounded teaspoonfulls onto well-greased cooking sheets, spacing cookies about 1 inch apart. Bake in a 200°F oven for 1 hour or until outside is dry and set; cookies should not turn brown.
- Let cool on baking sheets for about 5 minutes, then transfer to racks and let cool completely. Store airtight.
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DATE BARS - THE KITCHEN MAGPIE
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5/5 (17)Total Time 30 minsCategory DessertCalories 155 per serving
- Combine the ingredients for the filling into a small pot and start simmering over medium heat,, stirring often. You want to dissolve the dates and cook until it's a smooth mixture with very few lumps. Once this is finished remove from the heat and set aside.
- Start the base and topping. Combine the sugar and butter together until creamy and combined thoroughly.
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