Food For The Gods Walnut And Date Bar Recipes

Steps:

• 1. Preheat oven to 350 °F.
• 2. Sift flour and baking powder 3 times. Set aside.
• 3. Combine molasses, honey and brandy.
• 4. Beat eggs and sugar at high speed until light and thick.
• 5. At medium speed, add butter.
• 6. At low speed, alternately add the brandy mixture and flour mixture.
• 7. Fold in walnuts and dates.
• 8. Bake in an aluminum foil lined pan at 350° for 15 minutes. Lower heat to 300° and bake for another 35 minutes or until done.
• Note: The times for baking are times in the original recipe. I bake it for less time, resulting in a moister cake.

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Grease and line a 9 x 13 inch pan.
• Combine first 4 ingredients. Take 1/2 cup of flour mixture and dredge the dates.
• Cream butter and sugars until light and fluffy. Add eggs, one at a time, and beat well after every addition. Gradually stir in flour mixture.
• Add dates and walnuts and stir until completely combined.
• Pour batter into prepared pan and bake for 10 minutes. Lower heat to 300 degrees F (150 degrees C) and bake for 30-40 minutes or until done.
• Cool on a wire rack for 20 minutes and cut into bars. Wrap individually with foil or colored cellophane wrap.

Steps:

• Heat the oven to 325, and line a 13-by-18-inch sheet pan with parchment paper. Whisk together the flour, baking powder, baking soda and salt in a large bowl until well mixed and no lumps remain. Tip about 1/2 cup of the flour mixture into a medium bowl; add the dates, and toss well to coat, breaking up the dates as you go. Set aside.
• In a stand mixer fitted with the paddle attachment, cream the butter with both sugars just until smoothly incorporated, about 2 minutes on medium speed. Add the eggs in 3 batches, mixing well each time and scraping down the sides of the bowl and the paddle between additions.
• Add the flour mixture and date mixture, and mix gently on low just until incorporated. Remove the bowl from the mixer, and use a spatula to fold in the walnuts. Transfer the mixture to the parchment-lined sheet pan, and use an offset spatula to spread it in an even layer, pushing it into the edges and corners and smoothing the surface. Bake until brown and set, about 45 minutes.
• Cool completely in the pan, then remove and cut into squares. Serve right away, or store in an airtight container for up to 5 days.

Steps:

• Combine butter, sugar, corn syrup, vanilla and eggs. Mix well.
• Sift dry ingredients, toss in nuts and dates until well coated.
• Fold into wet ingredients.
• NOTE: Freeze or chill the dates for easy chopping.
• Bake 325ºF for 40-45 min in a 7x11 pan lined w/ foil.