DATE OATMEAL BARS
In no time at all, you can treat your family to these bars. They'll never suspect how light the snacks are. -Helen Cluts of Sioux Falls, South Dakota
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Place dates, water and sugar in a small saucepan; bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, until thickened, about 5 minutes, stirring constantly., In a large bowl, mix oats, flour, brown sugar, baking soda and salt; stir in melted butter and egg white. Press half of the mixture into an 8-in. square baking pan coated with cooking spray. Spread carefully with date mixture; top with remaining oat mixture. , Bake until lightly browned, 20-25 minutes. Cool in pan on a wire rack. Cut into bars.
Nutrition Facts : Calories 182 calories, Fat 4g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 114mg sodium, Carbohydrate 35g carbohydrate (23g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
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 :
MA'AMOUL MED (ORANGE AND ESPRESSO DATE COOKIE BARS)
Reem Assil's cookie bar version of ma'amoul-a holiday cookie enjoyed for Eid, Christmas, and Easter-is scented with espresso and orange blossom water.
Provided by Reem Assil
Yield Makes 24 pieces
Number Of Ingredients 16
Steps:
- To make the dough: In a medium bowl, combine the flours, salt, sugar, mahlab, and yeast. Add the butter to the dry ingredients and mix by hand or in a mixer until it forms a paste. Cover with plastic wrap or a dish towel and set aside to rest for 30 minutes.
- To make the filling: While the flour mixture rests, immerse the dates in hot tap water and allow them to soak for about 10 minutes or until softened. Once they are soft, drain thoroughly and pulse them in the bowl of a food processor along with the butter, espresso powder, cinnamon, orange zest, and cardamom to form a sticky paste. Refrigerate until thoroughly chilled, about 15 minutes.
- After 30 minutes, the dough will have hardened, so use a wooden spoon or other utensil such as a dough cutter to break up the dough a bit. Pour the milk and orange blossom water into the flour mixture and mix until smooth. Let stand at room temperature for another 30 minutes or up to 4 hours.
- Preheat the oven to 300°F. Cut four sheets of parchment paper to fit an 8-by-11-inch sheet tray. Form the dough into a ball and divide it into 2 equal parts.
- Press half the dough onto one of the sheets of parchment. Layer a second piece of parchment on top and, using a rolling pin, roll an even ¼-inch crust to the paper's edges. Remove the top layer of parchment and flip the dough into the sheet tray. Re-use the sheets of parchment and roll out the second ball of dough. Set aside.
- Sandwich the date filling between two new sheets of parchment and roll into an even ¼-inch layer, out to the paper's edges. Remove the top sheet and flip the date layer onto the dough. Remove the remaining parchment. Flip the remaining dough over the date filling and remove the final sheet of parchment.
- Transfer the sheet tray to the oven and bake, rotating the tray once, until the bars are light golden brown on the edges, 30 to 35 minutes. Remove the tray from the oven and, when it is cool enough to touch, cut the bars into 2-by-2-inch squares. Transfer the tray to a wire rack to finish cooling. When the ma'amoul is completely cool, dust with the confectioners' sugar before serving. The bars can be stored in an airtight container in the refrigerator for up to 1 week.
DATE-AND-WALNUT BARS
This recipe for golden, chewy, date-and-walnut-packed bars comes from the Los Angeles pastry chef Margarita Manzke, who grew up in the Philippines and now runs the sweet side of the kitchen at République. When she was in high school, Manzke came across the classic recipe for "food for the gods" in a thin pamphlet of Filipino desserts, and she made the bars again and again, learning how to produce a consistently tender, chewy batch: Don't overcream the butter, and don't use a light hand with the dates. Manzke sells fresh bars at République, but know that at home the cooled, cut bars store well in the freezer, ready to pop out and defrost at a moment's notice.
Provided by Tejal Rao
Categories cookies and bars, dessert
Time 1h
Yield About 24 bars
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 414, UnsaturatedFat 12 grams, Carbohydrate 48 grams, Fat 24 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 11 grams, Sodium 131 milligrams, Sugar 34 grams, TransFat 1 gram
CLASSIC DATE BARS
Provided by Susan Richardson
Categories Fruit Dessert Bake Back to School Date Oat Vanilla Fall Winter Edible Gift Cinnamon Bon Appétit Minnesota Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 16
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Butter 8x8-inch metal baking pan. Bring 1 1/2 cups water to simmer in medium saucepan. Add dates; simmer until very soft and thick, stirring occasionally, about 10 minutes. Cool to room temperature. Stir in vanilla.
- Combine flour, sugar, oats, cinnamon, baking soda, and salt in large bowl; stir to blend. Add butter. Using fingertips, rub in until moist clumps form. Press half of oat mixture evenly over bottom of prepared pan. Spread date mixture over. Sprinkle with remaining oat mixture; press gently to adhere. Bake until brown at edges and golden brown and set in center, about 40 minutes. Cool completely in pan on rack. Cut into bars and serve.
RAMADAN DATE BARS
I got this recipe from a friend. These are ready in a jiffy and keep well in an airtight container for a couple of days.
Provided by grapefruit
Categories Bar Cookie
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 F.
- Cream the butter and sugar together.
- Beat in the egg and vanilla essence.
- Fold in the flour, mix well.
- add in chopped dates and walnuts.
- baked in a greased 9x13 pan for 20 - 25 minutes
- cut into bars or squares when cooled.
Nutrition Facts : Calories 428.7, Fat 14.6, SaturatedFat 8.8, Cholesterol 70.9, Sodium 386.6, Carbohydrate 73.6, Fiber 2.9, Sugar 54.3, Protein 4
More about "ramadan date bars recipes"
GLUTEN FREE DATE BARS (NO ADDED SUGAR) - SUNKISSED …
From sunkissedkitchen.com
Ratings 67Calories 203 per servingCategory Dessert
- Into the food processor bowl, add the dates, coconut, sea salt and baking soda. Process until the dates are broken up.
- Add the remaining 1/2 cup of oatmeal and the walnuts, and pulse to break them up, leaving both with some texture.
10 EASY MEDJOOL DATES RECIPES – A COUPLE COOKS
From acouplecooks.com
5/5 (1)Total Time 15 minsCategory AppetizerCalories 84 per serving
- Use a knife to make a lengthwise slit into the dates, then remove the pits. Use a spoon to fill them with goat cheese.
- Top each with a tiny sprinkle of black pepper, sea salt and the tiniest bit of smoked paprika (just a tiny sprinkle has big flavor). Sprinkle on pistachio dust. If desired, add the tiniest drizzle of honey (again, use a small amount to heighten the flavor; too much and it overwhelms).
5-MINUTE CHOCOLATE ENERGY BARS - TEA FOR TURMERIC
From teaforturmeric.com
5/5 (6)Total Time 5 minsCategory Breakfast, Dessert, SnackCalories 284 per serving
DATE BARS - THE KITCHEN MAGPIE
From thekitchenmagpie.com
DATE SQUARES – TRADITIONAL CANADIAN RECIPE FOR DATE BARS
From cinnamonandcoriander.com
DATE BAR RECIPE | OLD-FASHIONED HOMEMADE DATE NUT …
From twohealthykitchens.com
OLD-FASHIONED DATE BARS RECIPE | SIMPLE NOURISHED …
From simple-nourished-living.com
DATE BARS RECIPE WITH OATS AND CINNAMON - SAVING ROOM …
From savingdessert.com
DATE BARS | RAMADAN 2021 RECIPE | IFTAAR RECIPE | RAMADAN PREP
From youtube.com
GLUTEN-FREE DATE BARS RECIPE - THE SPRUCE EATS
From thespruceeats.com
VEGAN DATE BARS - FUFU'S KITCHEN
From fufuskitchen.com
OLD-FASHIONED DATE BARS RECIPE | LAND O’LAKES
From landolakes.com
PECAN DATE BARS - FEELGOODFOODIE
From feelgoodfoodie.net
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #desserts #eggs-dairy #fruit #easy #holiday-event #kid-friendly #cookies-and-brownies #bar-cookies #dietary #ramadan #toddler-friendly #to-go
You'll also love