Date Nut Bread

I remember, as a kid, loving date nut bread smeared with cream cheese. It was moist and full of great flavor from the dates, and, of course, the nuts, which gave it the crunch I always love! So when I found this recipe using molasses and dark brown sugar I knew it would be great.

I had actually made another recipe I found in a cookbook I recently purchsed but it didn't have molasses or dark brown sugar in it and, as I should have figured out, it really wasn't very good.

This recipe also uses whole wheat flour which is always a good thing in baking!
If you remember the dark date nut bread that was available in cans, as I do, then you'll love this one. And if you don't remember it, bake it anyway! It so good. Don't forget the cream cheese!

The recipe is quite easy to make.
You need to add boiling water to the chopped dates and butter, puree one third of this, then add it back into the bowl with the rest of the dates/butter mixture.
Then add the brown sugar, molasses and eggs and stir to combine.

Combine the dry ingredients in a large bowl and make a well in the center.

Pour in the date mixture and add in the nuts. Mix til it's all combined.

Then pour the batter into a loaf pan and bake for approx. 50 minutes, or til a tester comes out clean.

Date Nut Bread

3/4 cup boiling water
1 1/2 cups chopped dates ( fresh)
1 tbsp. butter
1/4 cup dark brown sugar
1/4 cup dark molasses
2 large eggs
1/2 cup AP flour
1/2 cup whole wheat flour
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 cup chopped walnuts
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Preheat oven to 350. Grease a 9x5" loaf pan. Set aside.

1. In a medium bowl, pour boiling water over chopped dates and butter. Stir the mixture and let it cool to lukewarm.
2. Pour one third of the mixture into a food processor or blender to make a paste, then stir it back into the date mixture.
3. Add the brown sugar, molasses and eggs and stir to combine.
4. In a separate large bowl, whisk the flour, baking powder, baking soda and salt.
5. Make a well in the center and pour in the date mixture and the nuts and mix til all the ingredients are combined.
6. Pour the batter into the greased loaf pan and bake for 50 minutes, or til a toothpick inserted into the center comes out clean.
7. Cool the bread 10 minutes in the pan, then turn it out of the pan to finish cooling.
Spread slices with cream cheese. Enjoy!

Italian Florentine Lace Cookies

This Florentine Lace Cookie is so pretty and delicate looking. It's a crisp cookie with a great nutty flavor and it's so easy to make. The addition of orange zest gives it even more wonderful flavor, and the chocolate filling makes it even better! However, had I not made another version of this cookie yesterday, I would have not been happy with the results today. Allow me to explain!
Yesterday I made a very similar recipe using quick cooking oats instead of the almonds. The recipe went together quickly and very easily and the cookies turned out fine but I noticed alot of other recipes for this cookie used chopped almonds so I thought I'd give that a try and I have to say I do like the flavor better with the almonds and the orange zest that the recipe includes.
The recipe is from Food Network. The problem came when I boiled the sugar, cream, corn syrup and butter, then added the dry mixture. The recipe said to allow this mixture to cool 30 minutes but even after one minute the whole mess began to harden as it cooled...then I tried it using the method from yesterday and it was PERFECT!
So I will give you the Food Network ingredients recipe but use the oatmeal recipe version for the procedure. It comes out great..trust me! Please, let me know how yours turned out!! I'd love to hear from you!
Oh, and if you feel the need for more chocolate, go ahead and drizzle or dip more chocolate on top.

Put the almonds into a food processor and pulse til the nuts are finely chopped.

Combine nuts, flour, sugar, zest and salt in a bowl.

Melt butter in a medium saucepan and take off the heat. Add the cream, corn syrup and vanilla and stir to combine.

Add the dry ingredients and stir til it's all mixed together.

I found using my teaspoon measure ( for a 3" finished size cookie) to scoop out the dough was the easiest way to get nicely formed round cookies. Press the dough firmly into the teaspoon measure and slip it out gently, trying to keep the formed dough in tact. If this method doesn't work for you then just form it into a small ball.

Once you place it onto your parchment lined cookie sheet, gently press it down with your dampened finger, keeping the round shape.

Bake and let it cool on the parchment paper for about 5 to 10 minutes til you can easily peel it off the paper. Let it cool completely on a wire rack.

Then melt your chocolate.

Spread some of the chocolate onto one cookie and sandwich the two cookies together. Don't put too much chocolate on the cookie as some "oozes" out between the holes! Let them cool.

After they cool and harden, you can drizzle or dip with more chocolate. Never too much chocolate!!

Italian Florentine Lace Cookies

1 3/4 cups sliced, blanched almonds ( about 5 oz.)

3 tbsp. AP flour

Finely grated zest of 1 orange ( about 2 tbsp. )

1/4 tsp fine salt

3/4 cup sugar

2 tbsp. heavy cream

2 tbsp. light corn syrup

5 tbsp. unsalted butter

1/2 tsp. vanilla

Semi sweet chocolate or chips.

Preheat oven to 350.

Line baking sheet with parchment paper.

1. Pulse almonds in a food processor until finely chopped but not pasty.

2. In a small bowl, combine almonds, orange zest, flour, sugar.

3. In a medium saucepan, melt the butter.

4. Add the cream, corn syrup and vanilla to the melted butter.

5. Pour the dry ingredients into the melted butter mixture and stir to combine.

6. Scoop teaspoonfuls of batter using either a teaspoon measure or your fingers to make a small ball.

7. Place onto your prepared sheet, about 2 - 3 " apart.

8. Lightly press batter, keeping a round shape.

9. Bake approx. 10 minutes, or til cookies are thin and are an even golden brown color throughout.

10. Cool on the parchment sheet for 5 to 10 minutes. Peel the cookie off and let it cool completely on wire rack.

11. Repeat with remaining batter.

Chocolate filling:

Melt 2 to 4 oz. of chocolate in a double boiler.

Spread a teaspoonful of chocolate onto one cookie and sandwich the two together.

Optional: Once completely cooled, drizzle or dip cookie in more chocolate.

Keep the cookie stored, between waxed paper in an airtight container.

Maple Walnut Spice Cookie

Everytime I straighten out my cooking magazines this December 2005 issue of Cooking Light seems to catch my attention and beg me to bake a cookie or two from the Cookie Swap article inside! The cover is very inticing, with Pecan Date Bars, Chewy Chocolate Cherry Cookies , Raspberry Linzer Windowpane Cookies and these Maple Walnut Spice Cookies.
Being Cooking Light...a magazine about.. well.. cooking light.. I kind of expected this cookie to be a bit lacking in taste with all the rich buttery holiday cookies we're all used to eating. But it has wonderful flavors of spices and maple and the chopped walnuts on top add that crunch I always love!
You can freeze these cookies also, either before or after baking. (If you do bake them first, then freeze, don't put on the glaze.)
Start with whisking the dry ingredients in a medium bowl and set aside.
Put brown sugar and butter in mixer and beat til light and fluffy.

Add 2 tablespoons of maple syrup and egg. Beat til well blended.

Gradually add flour mixture.

Drop by tablespoon onto parchment lined cookie sheet.

Bake at 350 for 14 minutes. Cool on sheet 5 minutes. Then transfer to wire to cool completely.

Make the glaze ( or frosting) and spread over cooled cookie. Sprinkle tops with chopped walnuts.

Maple Walnut Spice Cookies

Cookies:

1 1/2 cups flour

1/2 tsp. baking soda

1/2 tsp. ground ginger

1/2 tsp. cinnamon

1/4 tsp. salt

1/8 tsp. nutmeg

1/8 tsp. cloves

3/4 cup packed dark brown sugar

1/4 cup butter-softened

2 tbsp. maple syrup

1 large egg

Frosting:

1 cup powdered sugar

2 tbsp. maple syrup

1 tbsp. fat free milk ( I used whole..I mean..come on, it's only 1 T !!)

2 tsp. butter-softened

1/2 cup finely chopped walnuts

Preheat oven to 350.

1. Whisk dry ingredients in medium bowl. Set aside.

2. Place brown sugar and butter in mixer and beat on high til pale and fluffy.

3. Add syrup and egg, beating til well blended.

4. Gradually add flour mixture beating on low speed.

5. Drop by tablespoons onto parchment lined sheet 2" apart.

6. Bake for 14 minutes.

7. Let sit on sheet 5 minutes, then transfer to wire rack to cool completely.

8. Make frosting by stirring all ingredients with whisk or spoon til smooth.

Spread over cooled cookies and top with chopped walnuts.

Last note: Recipe makes 30 cookies. Each cookie has 98 calories...just thought you'd like to know!

Date Pinwheel Cookies

Back in August when I was visiting relatives down in Florida I asked my 91 year old Aunt Hilda if she had any old recipes she would be willing to pass on to me, specifically, cookie or cake recipes!
She disappeared into the kitchen for a few minutes and came out with a few" oldies but goodies!" She is the only remaining relative from that generation on both sides and if anyone would have any old family recipes left, it would be her!
Growing up we would always spend Christmas with my Aunt and Uncle in New Jersey and I have many fond memories of those times past...along with remembering her delicious cookies!!
This Date Pinwheel cookie recipe, as you can see from the photo, is an old one from Woman's Day Magazine. It probably should have been named Date Nut Pinwheel Cookies. What year, I don't know, but I would gestimate around the 1960's?!
It's a simple recipe with few ingredients, unlike those I've researched online (sometimes less is more!). The cookies have a wonderful date flavor and they're not too sweet.
I found working with the dough was not too bad but I tend to roll my doughs out too thin, no matter whether it's a pie crust or cookie dough. I just like a nice thin flaky dough. But with this recipe it's better not to roll it out too thin, about 1/8 inch thick and definitely between 2 sheets of floured waxed paper!
Also another tip, I found that once the cookies are rolled up and wrapped in waxed paper, freeze them , placing them into a ziploc bag, rather than just putting them into the fridge. The dough tends to be a bit soft. They slice and bake much better this way. And you can bake them whenever you like since they keep well in the freezer.
So, give them a try!!

I have printed this recipe exactly as it's given (with a few notes from me)

Date Pinwheel Cookies
(Recipe says it makes 6 dozen)

1/2 cup butter (I used unsalted)
1/2 cup light brown sugar, packed
3/4 cup granulated sugar ( note: my aunt changed this amt. to 1/2 cup, and so did I)
1/2 tsp. vanilla
1 egg
2 cups sifted flour
salt ( I used just a pinch)
1/4 tsp soda
7 1/4 ounce package pitted dates
1 cup chopped nuts ( I used walnuts)

Cream butter: adding brown sugar, 1/2 cup granulated sugar, vanilla and egg: beat til light.
Add sifted dry ingredients.
Chill until firm enough to roll.
To make filling:
Cut dates into small pieces ( I took mine for a spin along with the nuts in the food processor); bring to boil with remaining 1/4 cup granulated sugar, dash of salt and 1/3 cup water. Simmer for 5 minutes, stirring often. ( I only simmered for about 2 minutes).
Add nuts.( Mine were already in with the dates). Cool.
Halve dough. Roll each half on floured waxed paper into a 9" x 12" rectangle (Mine was kind of a rectangle about this size!).
Spread with filling. ( With a light hand or else the dough might break!).
Roll up tightly from end.
Wrap in paper. Chill overnight. ( I wrapped in plastic wrap and put in freezer.)
Preheat oven to 375.
Slice 1/8" thick. ( I lined my sheets with parchment paper).
Bake approx. 10 minutes.