Date Nut Log Recipes

Steps:

• In a large bowl, combine the sugar, flour, baking powder, salt, dates and nuts. Add the eggs, butter and vanilla; stir just until dry ingredients are moistened (batter will be very stiff). , Spread in a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until golden brown. Cool bars on a wire rack. Dust with confectioners' sugar. ,

Steps:

• 1. Mix dates, marshmallows, nuts and cream.
• 2. Add 2 cups graham cracker crumbs. Work well to solid form, (like meat loaf). Add more crumbs if too sticky
• 3. Separate into to 2 portions shaped like liverworst (longish tube or log), place on waxed paper (or plastic wrap -- not aluminum foil) onto which more graham crackers have been sprinkled.
• 4. Roll to cover in crumbs and then wrap and refrigerate for a couple of hours. When they have "set up" they can then be removed and sliced for serving.
• 5. Will store, as rolls, in fridge for quite a while so they can be made ahead, then removed when needed. Slice just before serving.
• 6. NOTE 1: It has occurred to me that rather than chopping all these tiny things before hand -- the dryish ingredients could be placed in a food processor which would chop and mangle things very small. Perhaps the cream would assist the chopping or maybe should be added after they are chopped up? Then add the graham cracker crumbs, perhaps by hand, to form and shape.
• 7. NOTE 2: These are actually quite versatile little things. You can add other things, like cherries, or peanuts. If you have the patience you could even cut up caramels for inclusion, too. You could also add spices like cinnamon, nutmeg, or cloves if you like.
• 8. And you can roll the logs in coconut, or crushed nuts, instead of more graham crackers, too. After you slice them, they could also be dipped in melted chocolate, so they are all ready to serve with no rush at serving time.
• 9. This is an opportunity to be creative and make something really special for the people in your life. Enjoy!

Steps:

• Stir sugar, milk, and butter together in a saucepan; bring to a boil without stirring once the boiling begins. Heat until a small amount of syrup dropped into cold water forms a rigid ball or until the mixture reaches 250 degrees F (120 degrees C), about 20 minutes. Immediately remove saucepan from heat and stir dates, pecans, and vanilla into the milk mixture.
• Thoroughly wet a piece of cheesecloth and lay out onto a flat work surface. Pour the candy mixture into the middle of the cloth and roll the cloth around it to shape into a log.
• Refrigerate until hard, 8 hours to overnight. Remove log from cloth and slice.

Steps:

• 1. Step 1 of ingredients- Add yeast to warm milk. Add sugar and flour. Set pan in warm water and let Stand till rises. Cover. Note: do not boil. Just warm.
• 2. Step 2 of ingredients Mix ingredients of step two, reserving egg whites for step three. Once mixed, add the yeast mixture to they mixture. This makes your dough.
• 3. Step 3 of ingredients(the filling)- Grind walnuts and dates together in a grinder or food processor. If you alternate adding ingredients it will help prevent clumping. I do this step first and set aside.
• 4. Mix sugar, vanilla and egg whites. Beat until whipped and peaks. Now fold this into date nut mix. Note: this step can be done in advance.
• 5. Then take dough you made and divide into four sections. This makes it more manageable and ensures quantities.
• 6. Taking a section of your dough, aprx a Tablespoon size of dough and make balls. Smaller then a golf ball. Will need powdered sugar to prevent sticking. Roll out dough balls. Flip to get powdered sugar on each side.
• 7. Divide your date nut mix as you did your dough. Take aprx 1 1/2 teaspoon of nut mix and place in center of dough(rolled out crust).
• 8. Folding dough- Fold over bottom side. Then fold in ends (left and right side). Now fold over top. Once dough is sealed, press from center out to move filling to ends.
• 9. Pinch and form into half moons. Place seem side down on parchment lined cookie sheets.
• 10. Bake 8-10 minutes on 375. Just as it begins to golden on the bottom. Any longer they can become dry.

Steps:

• Mix the sugar and vanilla in a medium saucepan on medium heat.
• Boil gently until mixture reaches 240 degrees.
• Take off the heat, and add rest of ingredients, stir well.
• The mixture will thicken as it cools.
• Pour onto dampened cloth or waxed paper forming a log.
• Allow to cool or refrigerate.
• If desired, coat with chopped nuts or powdered sugar and slice.

Steps:

• Preheat oven to 325 degrees. Grease a 9 x 5 x 3inch loaf pan. Place dates in a large bowl, sprinkle soda over dates and pour boiling water over top. Set aside for about 5-10 minutes to cool. In another bowl, mix together the flour, salt, sugar and walnuts. Beat the egg with the oil and add to the cooled date mixture. Stir in the dry ingredients and mix well.
• Pour batter into prepared pan. Bake for 50 minutes to 1 hour, or until bread begins to pull away from side of pan and center is done when tested. Set aside to cool and unmold.
• Meanwhile, in a small bowl, blend whipped cream cheese with sugar and lemon zest.
• To serve, slice the bread thin and top with a spoonful of cream cheese.

Steps:

• Put butter, sugar, dates, and eggs in a heavy bottomed pan. Bring to boil over medium heat, and stir. When it starts to boil, stir constantly (about 10 minutes) until the liquid starts pulling away from the sides of the pan while you are stirring it, then remove from heat.
• Add vanilla, walnuts and Rice Krispies, and mix in well.
• Butter your hands and put enough mixture in the palm of your hand (about 2 T.). Roll into logs with your hands.The logs should be about 3" long by 1/2" wide. (The mixture will be hot, so be careful and work quickly).
• Roll each log in flaked coconut and place on waxed paper until completely cool. Store in a plastic container with cover.

Steps:

• In a heavy large saucepan combine sugar and milk. Stir over low heat, not letting it boil, until sugar is dissolved. Raise heat to medium and bring to a boil. Add chopped dates and continue to boil until it reaches the soft ball stage (238° F.). Remove from heat and stir in butter, vanilla and pecans. Cool to lukewarm. Tear off a sheet of waxed paper and have ready for rolling the candy (or do the old-Texas way of soaking a clean non-terry cloth dish towel in cold water and wring it out). Beat candy with a large spoon until mixture becomes creamy and starts to thicken like fudge. Pour mixture out on the waxed paper or damp dish towel and roll up into a long roll about 1½-inches in diameter. Allow to harden. It may be refrigerated to speed the process. Then unroll and cut into slices. Delicious!

Steps:

• Mix 2 cups crumbs, marshmallows, dates and walnuts.
• Stir in cream, mix well.
• Shape into a log and roll in remaining crumbs.
• Wrap in plastic and refrigerate for at least 6 hours, or overnight.
• Serve in slices.

Steps:

• Butter an 8-in. square pan with 2 teaspoons butter; set aside. Combine confectioners sugar and milk powder; set aside. In a heavy saucepan, combine 1/2 cup butter, sugar and corn syrup; cook and stir until sugar is dissolved and mixture comes to a boil. Stir in confectioners' sugar mixture, about a third at a time, until blended. , Remove from the heat; stir in vanilla. Continue stirring until the mixture mounds slightly when dropped from a spoon. Spread into prepared pan. Cool. , Cut candy into four strips; cut each strip in half. Shape each into a log; wrap in waxed paper and twist ends. Freeze or refrigerate until firm. , Meanwhile, in a microwave, melt caramels with milk, stirring often. Roll logs in caramel mixture, then in pecans. Wrap in waxed paper. Store at room temperature in airtight containers. Cut into slices with a serrated knife.

Steps:

• Place egg whites in large bowl; let stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. , Preheat oven to 375°. In a large bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 1/3 cup sugar. Sift flour, baking cocoa, baking powder and salt together twice; gradually add to yolk mixture and mix well (batter will be very thick). , With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Spread evenly into prepared pan. , Bake until cake springs back when lightly touched, 10-12 minutes. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with cocoa powder. Gently peel off waxed paper. Roll up cake in towel, jelly-roll style, starting with a short side; cool completely on a wire rack., Meanwhile, for the filling, beat cream in a large bowl until soft peaks form. Gradually add sugar and almond extract, beating until stiff peaks form. Unroll cake; spread filling to within 1 in. of edges. Roll up again. , In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in chocolate, milk and vanilla until smooth. Frost the cake, using a metal spatula to create a bark-like effect.

Steps:

• In a bowl, combine the first six ingredients. Shape into 3/4-in. balls; place on a waxed paper-lined baking sheet. Refrigerate for 1-2 hours or until firm. , In a microwave, melt candy coating; stir until smooth. Dip balls in coating and place on waxed paper to harden.