Baking with Dates

After trying some first-course recipes using dates, we had to try some last course ones also.

Date Pudding Cobbler

• 1/2 cup white flour
• 1/2 cup wheat flour
• 1 1/4 cups brown sugar, divided
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 1 tablespoon cold butter
• 1/2 cup milk
• 3/4 cup chopped dates
• 3/4 cup chopped walnuts
• 1 cup water

Combine the flours (next time I may try substituting oat flour for the white flour), 1/4 cup sugar (and maybe cut this to 2-3 tablespoons), baking soda and salt; cut in the butter (yes, only one tablespoon). Then stir in the milk, dates and walnuts; set aside. In a large saucepan, combine remaining 1 cup brown sugar and water; bring to a boil. Stir in the date mixture. (If it seems "liquidy" and lumpy, that's okay. It reminded me of Down-in-the-Dumps Pudding.) Pour into a greased 10" cast iron pan. Bake for 25 minutes at 350 degrees. Serve warm, with whipped cream or ice cream if desired.

This next one we'll try when we get the bag of figs. Just in case we don't care for it, this is half a recipe. If we do like it, I'll know it's easy to double. It looks like it would be great on a Christmas cookie platter.

Cuccidati 

FILLING:

• 1 cup raisins
• 6 ounces pitted dates
• 3/8 cup sugar
• 1 small navel orange, peeled and quartered
• 2 1/2 ounces dried figs
• 3 tablespoons chopped walnuts
• 2 tablespoons water

DOUGH:

• 1/2 cup shortening
• 1/2 cup sugar
• 1 large egg, room temperature
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda

GLAZE:

• 1 cup confectioners' sugar
• 1 to 1 1/2 tablespoons milk

Place the filling ingredients in a food processor; cover and process until finely chopped. Set aside.

In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in the eggs, milk and vanilla. Combine the flour, salt, baking powder and baking soda; gradually add to creamed mixture and mix well. Divide dough into 2 portions; cover and refrigerate for 1 hour.

Roll out each portion between 2 sheets of waxed paper into a 16-in. x 6-in. rectangle. Spread 1 cup filling lengthwise down the center of each. Starting at a long side, fold dough over filling; fold the other side over the top. Pinch seams and edges to seal. Cut each rectangle diagonally into 1-in. strips. Place seam side down on parchment-lined baking sheets.

Bake at 400° for 10-14 minutes or until edges are golden brown. Cool for 10 minutes before removing from pans to wire racks to cool completely. Combine confectioners' sugar and enough milk to achieve desired consistency; drizzle over cookies. Store in an airtight container.

These cookies were called "breakfast" cookies, but I don't know that I'd serve them for breakfast; they're pretty good dessert cookies.

Chunky Cookies

2/3 cup butter or margarine or Butter-flavored Crisco

2/3 cup packed brown sugar

1 large egg, room temperature

1 large egg yolk, room temperature

1-1/2 cups old-fashioned oats

3/4 cup all-purpose flour

3/4 cup whole wheat flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup semisweet chocolate chunks

1 cup chopped dates

1/2 cup sweetened shredded coconut

Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg and egg yolk. In another bowl, mix oats, flours, baking soda and salt; gradually beat into creamed mixture. Stir in remaining ingredients.

Shape dough by 1/4 cupfuls into balls; flatten to 3/4-in. thickness. Place 2 in. apart on ungreased baking sheets. Bake 13-15 minutes or until golden brown. Cool on pans 2 minutes. Remove to wire racks to cool. Serve warm or at room temperature. 

Or make smaller balls and bake for 10-11 minutes.

Although I'll use cocoa powder instead of cacoa powder, which means it probably can't be considered "raw," this recipe makes me think of my favorite "raw foods" cook, Geniel.

Chocolate Caramel Pie

2 1/2 cups cups raw cashews, soaked overnight, divided

12 medjool dates (about 6 oz), pits removed

1/2 teaspoon himalayan sea salt

1/2 cup coconut oil, liquid at room temperature, divided

7 tablespoons pure maple syrup, divided

3 teaspoons vanilla extract, divided

1/3 cup raw Cacao Powder 

1/2 cup full fat coconut milk

In a food processor blended with an S blade, pulse 1 cup soaked cashews, dates, and seal salt until the cashews are thoroughly crushed and the mixture holds together. Transfer to a parchment lined pie pan and smooth out to evenly distribute. (I cut the parchment paper into a circle the size of the bottom of the pie pan to ensure the pie was smooth!). Rinse food processor.

In the same (now clean) food processor fitted with an S blade, pulse remaining 1 ½ cups soaked cashews, ¼ cup coconut oil, 4 tablespoons maple syrup, and 1 teaspoon vanilla extract until very smooth (think nut butter consistency). Pour over crust, smooth out to evenly distribute, then transfer pie to freezer to harden (about 1 hour).

Meanwhile, in a medium bowl, whisk together remaining ¼ cup coconut oil, 3 tablespoons maple syrup, 2 teaspoons vanilla extract, cacao, and coconut milk until very smooth. Once pie has hardened, pour chocolate mixture over the pie, smooth out to evenly distribute, then transfer pie back to the freezer to finish hardening (a minimum of two hours).

Remove pie from freezer, allow pie to slightly defrost, and slice into 16 even slices. Serve and enjoy!