Time 55m Yield Makes 8 Number Of Ingredients 7 Steps:
Heat oven to 190C/170C fan/gas 5. Grease an 18cm square tin and line with baking parchment. Tip the apples into a pan with 2 tbsp water. Bring to the boil and simmer on a low heat for 5 mins until tender and slightly pulpy. Add the dates and 50g of the sugar, and cook for a further 5 mins. Take off the heat and break the apples down with the back of a spoon until smooth and well mixed with the dates. Set aside. Gently melt the butter in a saucepan. Mix the flour, bicarb, oats and remaining sugar in a bowl. Pour in the melted butter and stir well until oats are coated. Press half the mixture firmly into the tin, spread the apple mix on top and smooth over. Cover with the remaining oat mixture and press down. Bake for 30-35 mins until golden and firm. Cool in the tin before cutting into squares.
Yield 12 Number Of Ingredients 12 Steps:
In a small bowl, pour boiling water over dates, and set aside to cool. Preheat oven to 325 degrees F (165 degrees C). Grease a 10x10 inch baking pan. In a medium bowl, cream together the shortening and white sugar. Add eggs, one at a time, beating after each addition. Add the dates, including any water; mix well. Sift together the flour, cinnamon, nutmeg, and baking soda; stir into the date mixture. Then stir in the nuts. Spread the mixture evenly into the prepared 10x10 inch pan, and bake for 45 minutes in the preheated oven. When cool, cut into bars, and roll each bar in confectioners’ sugar.
Time 1h5m Yield 36 Number Of Ingredients 9 Steps:
In 2-quart saucepan, cook filling ingredients over low heat about 10 minutes, stirring constantly, until thickened. Cool 5 minutes. Heat oven to 400°F. Grease bottom and sides of 13x9-inch pan with shortening. In large bowl, stir brown sugar and butter until well mixed. Stir in flour, oats, baking soda and salt until crumbly. Press half of the crumb mixture evenly in bottom of pan. Spread with filling. Top with remaining crumb mixture; press lightly. Bake 25 to 30 minutes or until light brown. Cool 5 minutes in pan on cooling rack. Cut into 6 rows by 6 rows while warm.
Time 30m Yield 5 dozen. Number Of Ingredients 10 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. ,
Time 1h5m Yield 36 serving(s) Number Of Ingredients 11 Steps:
Preheat oven to 375 degrees F. Butter a 13 x 9 inch baking pan. In a saucepan, combine apples, sugar, lemon juice and water and simmer, covered, stirring occasionally, for 5-10 minutes, or until apples are tender. Add dates and simmer, uncovered, stirring and mashing dates, for 3-5 minutes, or until dates are soft and mixture is almost smooth and let puree cool. In a bowl, combine butter, brown sugar, salt, flour, walnuts and cinnamon and blend well. Press half of flour mixture evenly into prepared pan. Spread puree over, and crumble remaining flour mixture over puree, pressing lightly to form an even layer. Bake for 35-40 minutes, or until golden. Let cool completely. Cut into 36 bars.
Time 2h Yield 36 Number Of Ingredients 10 Steps:
In medium saucepan, combine all filling ingredients; mix well. Bring to a boil. Reduce heat to low; cook about 10 minutes or until thickened, stirring occasionally. Cool slightly. Meanwhile, heat oven to 375°F. Grease and flour 13x9-inch pan. In large bowl, combine flour, baking soda and salt; mix well. With pastry blender or fork, cut in margarine until mixture resembles coarse crumbs. Add oats and brown sugar; mix well. Press 3 cups crumb mixture evenly in greased and floured pan. Spread evenly with filling. Sprinkle with remaining crumb mixture; press lightly. Bake at 375°F. for 18 to 28 minutes or until golden brown. Cool 1 hour or until completely cooled. Cut into bars.
Yield Makes 36 cookies Number Of Ingredients 11 Steps:
In a heavy saucepan combine the apples, the granulated sugar, the lemon juice, and the water and simmer the mixture, covered, stirring occasionally, for 5 to 10 minutes, or until the apples are tender. Add the dates, simmer the mixture, uncovered, stirring it and mashing the dates, for 3 to 5 minutes, or until the dates are soft and the mixture is almost smooth, and let the purée cool. In a bowl combine the butter, the brown sugar, the salt, the flour, the pecans, and the cinnamon and blend the mixture well. Press half the flour mixture evenly into a buttered 13- by 9-inch baking pan, spread the purée over it, and crumble the remaining flour mixture over the purée, pressing it lightly to form an even layer. Bake the mixture in the middle of a preheated 375°F oven for 35 to 40 minutes, or until it is golden, let it cool completely in the pan on a rack, and cut it into 36 bars.
Time 45m Yield 4 dozen bars Number Of Ingredients 10 Steps:
Preheat oven to 350°F. Spray a 9 x 13-inch pan with non-stick cooking spray (Pam) or grease pan and then line pan with aluminum foil. Spray Pam over foil or grease foil. Sift flour, salt and baking powder in a medium bowl. Add all remaining ingredients (except for the powdered sugar) and mix well with a wooden spoon. Spoon mixture into pan, spreading evenly. Bake for 20-30 minutes or until golden brown. Invert onto work surface and carefully remove foil and slice into bars while still warm. Transfer bars to a rack to cool and sprinkle with powdered sugar (if desired).
More about “apple date nut bars recipes”
Time 40m Yield 1 dozen. Number Of Ingredients 7 Steps:
In a large bowl, whisk the egg whites, sugar and vanilla for 1-1/2 minutes or until frothy. Whisk in flour and baking powder until blended. Fold in apples and pecans. , Transfer to a 9-in. square baking pan coated with cooking spray. Bake at 350° for 22-28 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
