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 1h Yield 20 serving(s) Number Of Ingredients 15 Steps:
Combine filling ingredients in a saucepan, bring to a boil, reduce heat and simmer a few minutes till thickened. Set aside and let cool. For the base, sift together dry ingredients. Cream sugar and butter. Add eggs, and dry ingredients and walnuts. Add lemon juice and zest to moisten. Spread on a cookie sheet and up the sides. Spread cooled filling over crust. Combine filling ingredients with a fork until crumbly. Sprinkle on top and bake at 375 F for 35-40 minute. Original recipe calls for the bars to be baked on a cookie sheet pan. We like them thicker, so I put them in a 9 X 13 cake pan. Cool and cut unto bars. To serve sprinkle liberally with 10X sugar.
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).
Number Of Ingredients 8 Steps:
Butter or spray a 13x9-inch baking pan;set aside. Heat oven to 350^. Beat eggs until foamy and then beat in granulated sugar in gradually. Stir dry ingredients together. Add dates and nuts to flour mixture, then stir into egg mixture. Spread mixture(which is thick) into the prepared pan. Bake until firm and delicately brown, bake about 25-30 minutes, so they do not get dry. When just a tad warm and not hot cut into long finger shape bars and roll in powdered sugar.;or place some powdered sugar in a small bag and add a piece or 2 and gently shake to coat evenly, shake off any excess.
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 30m Yield 30 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 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees F for 20-25 minutes or until golden brown. Cool bars on a wire rack. Dust with confectioners’ sugar.
Time 50m Yield 3 dozen. Number Of Ingredients 6 Steps:
In a large bowl, combine cake mix and brown sugar. Add butter and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Combine dates and walnuts; stir into batter (batter will be stiff). , Spread into a greased 13x9-in. baking pan. Bake at 350° for 35-45 minutes or until edges are golden brown. Cool on a wire rack for 10 minutes. Run a knife around sides of pan to loosen; cool completely before cutting.
Yield Makes 16 Number Of Ingredients 15 Steps:
Make the crust: Preheat oven to 375 degrees. Butter a 9-by-9-inch baking pan. Line with parchment paper, leaving a 2-inch overhang. Butter parchment; set aside. In the bowl of a food processor, combine flour, sugar, salt, and butter. Pulse to combine. Add egg and pulse until evenly moistened. Transfer mixture to prepared pan; press into bottom (use the base of a dry measuring cup or a small offset spatula to help). Freeze for 10 minutes. Bake until lightly golden, 20 to 25 minutes. Make the filling: In a saucepan, combine dates, sugar, and cider. Cook over medium heat until soft and the consistency of jam. Using a hand blender, puree mixture until smooth. Stir in lemon zest. Spread mixture evenly over baked crust. Make the topping: In a medium bowl, whisk together oats, flour, brown sugar, salt, and cinnamon. Using your hands, work in butter to form crumbs. Evenly distribute crumbs over filling to cover. Bake until topping is golden brown and filling is set, 20 to 25 minutes. Run a paring knife around edges of pan to loosen; let cool completely in pan on wire rack. Using parchment overhang, remove from pan; cut into squares using a serrated knife.
