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dates

No-Bake Fruit and Nut Bars

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No-Bake Fruit and Nut Bars

I’m finally almost to the bottom of the GIANT tub of dates that Bret brought home in the late Fall. These No-Bake Fruit and Nut Bars from the 2019 Joy of Cooking use the dates very nicely. It’s nice to have a tasty snack to grab that’s sweet, but fairly healthy.

This recipe is very flexible and I added a few things that were hanging around the house, including about 1/4 cup of homemade trail mix that has peanuts, raisins, craisins, white chocolate chips and butterscotch chips.

Pretty much you throw all of the ingredients into the food processor, process for a minute, and you’re done. No baking, no muss, no fuss (except for cleaning those blasted food processor parts). I decided to roll some of them into balls to see if they’d be easier to eat (they were).

No-Bake Fruit and Nut Bars

Coconut or a little peanut butter would be a good addition to the bars. Go through your cabinets and finally use up those dried fruits or nuts leftover from Christmas!

Quite a few years ago I made a Chewy Almond-Date Bar that also has dates and almonds, but are different in that they have Rice Krispies, coconut, and honey. You may want to check those out too. After you make them a few times, you’ll be comfortable adding or deleting ingredients to your personal taste.

You don’t have to bake these No-Bake Fruit and Nut Bars and after the ingredients are thrown into the food processor you have a great snack or energy bar. The best thing to me is knowing exactly what ingredients are in them. Who needs stinkin’ preservatives?

No-Bake Fruit and Nut Bars

No-Bake Fruit and Nut Bars

No-Bake Fruit and Nut Bars

Yield: 12 - 16 bars
Prep Time: 15 minutes
Total Time: 15 minutes

Tasty, quick snack bars full of fruit and nuts!

Ingredients

  • 1 1/2 C almonds
  • 2 C dates, chopped
  • 1/4 C cocoa
  • 1/4 tsp salt

Instructions

  1. Line an 8" pan with parchment paper, extended over 2 ends of the pan (for easy lift out).
  2. In a food processor (or a good blender), process the almonds until finely ground. Add the chopped dates, cocoa, salt, and whatever extras you want into the food processor and process until completely blended and sticky in consistency. If it's too dry, add 1 to 2 tablespoons of water and process for a few more seconds.
  3. Press the mixture into the pan, evenly distributing to the edges. Cut and serve! Store leftovers in a tightly sealed container at room temperature.

Notes

Tips and Stuff:

The extras I added:  a quarter cup of trail mix (peanuts, raisins, craisins, chocolate and butterscotch chips) and a quarter cup of quick-cook oatmeal.

Nutrition Information:
Yield: 16 Serving Size: 1 bar
Amount Per Serving: Calories: 134Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 101mgCarbohydrates: 17gFiber: 3gSugar: 12gProtein: 3g

Nutrition Values are Approximate

© Joy of Cooking 2019
Category: Snacks

Honey Date Oat Muffins

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Honey Date Oatmeal Muffins

It’s January of a new year and I’m all about trying to make it a healthier new year, even if it’s just little changes here and there. These Honey Date Oat Muffins are just that – a little lighter. They may not look like fancy muffins from Starbucks, but they’re delicious.

The muffins are sweetened with honey only and half the butter is substituted with olive oil. I use 2% milk and add some dried fruit for good measure. Oh, and don’t forget the protein and fiber you get from the oatmeal.

Honey Date Oatmeal Muffin

Honey Date Oat Muffins are light and fluffy with a little bit of crunchy baked in just around the edges. I’ve always loved the texture of oatmeal in baked goods and it really is a good addition in these.

I add a hint of cinnamon and nutmeg to these honey-sweetened muffins, and you’ll also like the little bits of sweet dates in them. If you don’t like dates, go ahead and use raisins, dried cranberries, or any other dried fruit you prefer. Fix them up like you do your breakfast oatmeal.

I’m planning on freezing half of these since Bret thinks muffins are for girls and doesn’t eat them unless they’re chocolate with chocolate chips. It’ll be nice to be browsing through the freezer in a couple of months and find these just waiting for me to warm up and have for breakfast. Love ’em!

Honey Date Oatmeal Muffins

Honey Date Oat Muffins

Yield: 12
Prep Time: 11 minutes
Cook Time: 14 minutes
Total Time: 25 minutes

Lightly sweet muffins with a great oatmeal texture and dots of sweet dates. Breakfast muffin at its best!

Ingredients

  • 1 C all-purpose flour
  • 1 C quick oats (not instant)
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp powdered ginger
  • 1 egg
  • 1/4 C extra-virgin olive oil
  • 1/4 C melted butter
  • 3/4 C milk (I used 2%)
  • 1/3 C honey
  • 16 dates, small chopped

Instructions

  1. Preheat the oven to 400°. Spray a 12-cup muffin tin with cooking spray.
  2. In a large bowl, whisk together the flour, oats, baking powder, salt, cinnamon and ginger. In a small bowl, whisk together the egg, olive oil, slightly cooled melted butter, milk and honey until thoroughly combined.
  3. Pour the wet ingredients directly into the dry ingredients and gently mix until just combined. Stir in the dates gently until distributed. Spoon the batter into each muffin cup, about 2/3rds full.
  4. Bake for 12-14 minutes, until medium-brown around the edges (tops shouldn't brown) and a toothpick comes out clean. Cool in the pan for 5 minutes, then turn out onto a rack to cool. Store in a tightly sealed container or freeze for later.

Notes

Tips and Stuff:

If you prefer, you can use raisins or whatever other dried fruit you may like.  

Check the muffins at 12 minutes - they can get really too brown around the edges quickly.

Nutrition Information:
Yield: 12 Serving Size: 1 muffin
Amount Per Serving: Calories: 202Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 27mgSodium: 279mgCarbohydrates: 27gFiber: 2gSugar: 14gProtein: 3g

Nutrition Values are Approximate

© sblades
Category: Breads/Muffins

Clementine-Date Cake

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Clementine Date Cake
I’ve found our Christmas morning cake! Clementine-Date Cake from the late, great Cooking Light magazine (R.I.P). I really miss that magazine – every month they had fantastic ‘lightened’ recipes that you could eat and enjoy without feeling guilty. This Clementine-Date Cake is one of those recipes.

This cake is lightly sweet, but not too sweet, with a lovely tangerine glaze over the top. It has walnuts, tangerines, and dates all ground up and added to the batter and I think that’s where most of the moistness comes from instead of tons of butter. It’s really good and what I think is a simple, delicious citrusy holiday cake.

Clementine Date Cake

I altered the original recipe just slightly. The original calls for toasted walnut oil (anyone ever seen that?) and used canola oil instead. Instead of fat-free buttermilk I used low-fat because that’s what I had in the fridge. Oh, I also added about 1/2 teaspoon of cinnamon – entirely optional, but it gave it a warmer flavor.

This cake is quite the tribute to tangerines. Well, actually I used Halo’s which are clementine oranges (seedless vs. tangerines having seeds). They taste just like tangerines to me and they’re so popular and healthy for kids’ snacks these days.

Clementine Date Cake

Bret said it tasted like an old-fashioned cake (in a good way). Slightly dense and only one layer, without the thick frosting usually found on American cakes. Don’t get me wrong – I like frosting – but occasionally these simple, flavorful cakes are what I’m jonesing for. The baked cake will also freeze well (pre-glaze) and will keep until you need it.

Take advantage of citrus season this year and make this cake for your family. It really will be a nice cake to wake up to on Christmas morning.

Clementine Date Cake

Clementine-Date Cake

Yield: 10 slices
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Delicious one-layer citrusy cake sprinkled with chopped dates and finished with a lovely tangerine glaze.

Ingredients

  • 2 tsp flour
  • 1/2 C walnut halves, plus 5 walnut halves for decoration
  • 6 pitted dates
  • 2 unpeeled clementines, quartered
  • 1/2 C packed brown sugar
  • 3 tbsp butter, softened
  • 2 tbsp canola oil
  • 1 tsp vanilla
  • 1 large egg, room temperature
  • 9 oz (2 C) flour
  • 3/4 tsp baking soda
  • 3/8 tsp salt
  • 1/2 C low-fat buttermilk
  • 1/3 C chopped, pitted dates
  • 1 C powdered sugar
  • 6 tsp fresh tangerine juice (juice from about 1 juicy tangerine)
  • dash of salt

Instructions

  1. Preheat oven to 350°. Coat a 9" round cake pan with cooking spray. Line bottom of the pan with parchment paper, then also spray the paper. Dust the bottom and sides with 2 teaspoons of flour.
  2. Set 5 pretty walnut halves aside for later decoration. Place the remaining 1/2 cup of walnuts, 6 whole pitted dates, and the quartered clementines in a food processor; process until ground, about 15 seconds on high.
  3. Combine the brown sugar, butter, and oil in a stand mixer bowl. Beat on medium until well blended. Beat in the vanilla and egg.
  4. In a medium bowl, combine the flour, baking soda, and salt. Add the flour mixture about 1 cup at a time to the batter, alternating with the buttermilk, and finishing with the flour, mixing between each addition. Add the ground nut/date/clementine mixture to the batter, along with the 1/3 cup of chopped dates, and beat at medium speed for 2 1/2 minutes.
  5. Pour the batter into the prepared pan and bake for about 40 minutes, until a toothpick comes out clean. Cool in the pan for 10 minutes, then remove from the pan to a wire rack with waxed paper under it to catch the glaze.
  6. Combine the powdered sugar and juice, stirring briskly with a whisk until smooth. Pour the glaze over the warm cake and smooth it out with a spoon to cover the top and drip over the edges. Top with the remaining walnut halves. Cool about 30 minutes before serving.

Notes

Tips and Stuff:

Yes, you put the quartered tangerines in the food processor - skin and all!  It blends up well, but make sure and use seedless tangerines (clementines).

I added about 1/2 teaspoon of cinnamon - entirely optional.

Next time I would add about a third of a cup more chopped dates to the batter.  I like them and would have liked more in the cake!

Also next time I will roast the walnuts for a few minutes.  That will bring out the flavor of them more.

Nutrition Information:
Yield: 10 Serving Size: 1 serving
Amount Per Serving: Calories: 224Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 28mgSodium: 259mgCarbohydrates: 31gFiber: 1gSugar: 28gProtein: 2g

Nutrition Values are Approximate

© Cooking Light
Category: Cakes

Holiday Date Nut Cookie Bars

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Holiday Date Nut Bar Cookies

This year I’ve decided to try a bunch of new baking recipes in anticipation of the holidays. Holiday Date Nut Cookie Bars originally comes from an old Penzey’s magazine (remember that wonderful short-lived Penzey’s magazine?) and I’ve had it for years, waiting for the right time to make it.

Except for chopping the dates (which is a sticky business) and the walnuts, these cookie bars are easy to make.

Cinnamon, nutmeg, and cloves provide that wonderful holiday smell while they’re baking. They’re definitely warm and comforting.

Holiday Date Nut Bar Cookies

Not everyone is crazy about dates, but they do go well in these little cookie bars, along with the crunchy walnuts. Holiday Date Nut Cookie Bars aren’t fancy or decadent – they’re rather simple, well-spiced, and very tasty. I like the addition of the crunchy sugar sprinkled on top.

If you’re looking for a ‘wow’ cookie, this probably isn’t it. But if you’re looking for a delicious addition to the holiday cookie platter, this is it.

I got a ‘hey, these are good” from Bret – that’s high praise! Warm and inviting, they go well with a cup of tea or hot apple cider.

Holiday Date Nut Bar Cookies

Holiday Date Nut Bar Cookies

Holiday Date Nut Bar Cookies

Yield: 4 dozen
Prep Time: 30 minutes
Cook Time: 20 minutes
Refrigeration: 1 hour
Total Time: 1 hour 50 minutes

Simple, soft cookie bars with cinnamon, nutmeg, cloves, chewy dates and walnuts.

Ingredients

  • 1 C (2 sticks) butter, room temperature
  • 2 C sugar
  • 3 large eggs
  • 1 tsp baking soda
  • 2 tsp water
  • 3 C flour
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1/8 tsp salt
  • 1 C chopped dates
  • 1 C chopped walnuts
  • decorating sugar (I used Wilton's)

Instructions

  1. In a large mixing bowl, cream the butter and sugar together until smooth. Add the eggs, one at a time, mixing thoroughly.
  2. In a small cup, mix the baking soda with the water and then add and mix into the butter mixture.
  3. In a medium bowl, stir the flour, cinnamon, nutmeg, cloves, and salt together. Add the dry ingredients one cup at a time into the butter mixture and mix until combined. Remove the mixing bowl from the stand and stir in the walnuts and dates by hand. Chill in the refrigerator for 1 hour to firm up some.
  4. Preheat oven to 350°. Divide the dough into 8 pieces. On a very lightly floured surface, roll one piece into a 7 to 8 inch roll, about one inch in diameter. Place on an ungreased cookie sheet and repeat with the rest of the dough. Make sure the rolls are at least 3" apart as they will spread.
  5. Press each roll lightly with your fingers along the length of the roll until the dough is about one-half the thickness of the original roll. Sprinkle each flattened roll generously with decorating sugar.
  6. Bake for 19-21 minutes (don't over bake). Let sit on the cookie sheets for 1 to 2 minutes, then slice the bars on a diagonal into about 1 inch wide strips. If you want smaller bars, cut the bars again (also on a diagonal so they end up looking almost like a diamond).
  7. Using a spatula, move the cookie bars to a rack to cool. Store in an air-tight container for 2 to 3 days.

Notes

Tips and Stuff:

Dough is sticky, but when you're rolling it out make sure and not use too much flour.  For easier rolling, I lightly wet the palms of my hands.

When the cookie bars come right out of the oven, slide a spatula gently under them because they will stick to the pan just a little bit and it's easier to cut them.

If making this for a holiday platter, use green and red decorating sugar.

Nutrition Information:
Yield: 48 Serving Size: 1 cookie
Amount Per Serving: Calories: 91Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 12mgSodium: 37mgCarbohydrates: 17gFiber: 1gSugar: 10gProtein: 2g

Nutrition Values are Approximate

© Penzey's Magazine
Category: Cookies

Chewy Almond-Date Bars

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It seems like I learn something new with every recipe, including these Chewy Almond-Date Bars from a recent Cooking Light issue. I thought these looked great – they’re full of luscious fruits and nuts that come together to make soft, crunchy bars.

Almond-Date Bars

These bars are so easy to throw together. I don’t have a food processor, but have an awesome KitchenAid blender and it met its match on these bars, mainly due to negligence on my part. Who would’ve thought dates have pits in them? My Mom always used the boxed kind and those didn’t have pits. Apparently when you buy the really good medjool dates from Central Market, they do….

I won’t go into the dramatic hard-pits-don’t-blend details, but after discovering my error, the revised fruit and nut mixture (sans pits) came together nicely. The bars were soft and sweet with a nice crunch from the rice cereal.  Plus, I felt like I was eating healthy!

Almond Date Bars
Almond-Date Bars remind me of the Date Nut Balls my Mom used to make every Christmas, but this version comes in at less than 160 tasty and healthier calories per bar.

They’ll definitely stay in my keeper file!

Almond Date Bars

Almond-Date Bars

Yield: 12
Prep Time: 15 minutes
Total Time: 15 minutes

Sweet, soft, fruity and crunchy.  A great snack combination.

Ingredients

  • 1 C almonds
  • 1 1/4 C pitted dates, (about 15)
  • 1 C dried apples
  • 1/4 C flaked sweetened coconut
  • 1 tbsp honey
  • 1/8 tsp kosher salt
  • 1 C crispy rice cereal
  • Cooking Spray

Instructions

  1. Place first 6 ingredients in the bowl of a food processor (or heavy-duty blender); process until finely chopped.  
  2. Add cereal; pulse to combine.  
  3. Spray the bottom of an 8-inch square glass or ceramic baking dish with cooking spray and press the mixture into the bottom of the dish.  Cut into 12 pieces.

Notes

Tips and Stuff:

The nutritional values are approximate because I added a touch more apple and rice cereal than the original recipe.

Note to self:  always check fruit for pits....lesson learned.

Nutrition Information:
Yield: 12 Serving Size: 1 bar
Amount Per Serving: Calories: 152Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 105mgCarbohydrates: 23gFiber: 3gSugar: 17gProtein: 3g

Nutrition Values are Approximate

© sblades
Category: Bars