Date Pinwheels

DATE PINWHEELS

2-1/4 cups dates, chopped

1 cup granulated sugar

1 cup water

1 cup chopped nutmeats

1 cup shortening

2 cups br sugar, lightly packed

3 eggs, well beaten

1 tsp salt

4-1/2 cups once sifted cake and pastry flour

1/2 tsp baking soda

Combine dates, granulated sugar and water and cook over low heat until thick. Remove from heat, add the nutmeats and cool. Grease a baking sheet.

Cream the shortening. Gradually add the brown sugar, creaming well. Add the eggs and beat well. Sift together dry ingredients and add to creamed mixture; combine well. Chill dough thoroughly. Then divide into four equal parts and roll each separately into a rectangle 1/4 inch thick.

Spread each roll with date filling. Roll up like a jelly roll. Chill overnight. Cut with a sharp knife into slices 1/4 inch thick. Place on greased baking sheet and bake in moderately hot oven, 400', for 10 to 12

minutes. Makes 8 dozen.

Mom's Nut & Date Cake

Mom's Nut & Date Cake

Yield: 1 Cake

Ingredients and directions for this recipe

4 c Sugar

1 1/2 c Butter

1 qt Pecan halves

1 qt Dates, chopped

3 c Flour

Eggs, as needed (5-7)

2 tb Vanilla extract

Prepare a large tube pan; line the bottom with brown paper and grease the pan and lining. Preheat oven to 275 degrees F.

Cut butter and sugar together until it resembles cornmeal. Cover the pecans and dates with the flour (in large bowl); rub together so all pieces are well-floured. Dump sugar and butter on top; mix. Break in

whole eggs (fewest possible) until you have the a wet mass, but not a batter. Add vanilla extract, and pour into prepared cake pan. Bake until done, 1 - 1 1/2 hours.

Mom's Nut & Date Candy

Mom's Nut & Date Candy

Yield: 1 Batch

Ingredients and directions for this recipe

1 c Nuts, finely chopped-(walnuts, pecans, etc.)

1 c Dates, finely chopped

2 c Sugar, granulated

1/2 c Water (up to 3/4 cup)

1 tb Karo

Boil a syrup of the sugar, water and Karo; stop as or before it reaches the soft ball stage. Let cool. Beat in the dates until they "disintegrate," then the nuts.

Wet a dish towel in cold water. Spoon the candy along the middle of the towel in piles. Fold towel over; roll it, pressing firmly constantly. Leave to cool and harden. Slice approximately 1/4-inch pieces. Might want to roll slices in coconut, chopped nuts, etc.

Date Balls

Date Balls

Yield: 24 Servings

7.5-oz dates, finely chopped

1/4 lb Butter

1 Egg, beaten lightly with a fork

1 bag fine-flake coconut

1 tsp Vanilla

1 cup Sugar

2 cup Rice Krispies (or similar cereal)

In a large pot, combine dates, butter, sugar, and egg. Bring to a boil, stirring constantly over medium heat. Cook for 10 minutes, continuing to stir. Add vanilla and rice krispies, mixing well. Allow to cool until you can handle it. Roll into small balls, then roll in coconut (or powdered sugar if desired).

Dark Chocolate Pudding

Dark Chocolate Pudding

The creamy and satisfying texture of this pudding is all you need for finishing a perfect meal. From Prevention Healthy Cooking.  Recipe by EatBetterAmerica

Prep Time 10min Total Time 2hrs25min Servings 4servings

1/4 cup sugar

1/4 cup malted milk powder

3 tablespoons unsweetened baking cocoa

2 tablespoons cornstarch

1 teaspoon instant coffee granules or crystals

2 cups fat-free (skim) milk

1 oz unsweetened baking chocolate, finely chopped

1 teaspoon vanilla extract

In 2-quart saucepan, whisk together sugar, malted milk powder, cocoa, cornstarch and coffee granules. Gradually whisk in milk.

Cook over medium heat, stirring constantly, 10 minutes until pudding thickens and comes to a boil. Reduce heat to low; stir in chocolate. Cook, stirring constantly, 1 minute or until chocolate melts. Remove from heat; stir in vanilla. Pour pudding into 4 dessert dishes. Cover with plastic wrap and refrigerate about 2 hours or until chilled.

Japanese Radish Salad

Japanese Radish Salad

"8 servings

Dressing

2 Tb. rice vinegar

1 Tb. sake (Japanese rice wine) or sherry

1 Tb. reduced-sodium soy sauce

1 Tb. sugar

Salad

1 small daikon (Japanese white radish)

1 large carrot, peeled and julienned

Combine the dressing ingredients in a medium-sized bowl. Add the radish and carrot and toss everything together. Cover the bowl and refrigerate the salad for at least 1 hour, tossing occasionally.

Daikon Radish Slaw

Daikon Radish Slaw

makes 4 servings

1 pound daikon radish, trimmed, peeled and grated using the large holes of a box grater (2 1/2 cups total)

1/4 cup low-fat sour cream

1 teaspoon sugar, plus more as needed

1/4 teaspoon salt, plus more as needed

2 tablespoons snipped or chopped chives

1. Combine the grated radish, sour cream, sugar, salt and chives in a mixing bowl; mix well to incorporate and coat the vegetable.

2. Taste and adjust sugar or salt as needed. Serve immediately or within 2 hours.

Japanese-Style Cucumber and Radish Salad

Japanese-Style Cucumber and Radish Salad

12 cup sweet onion (thinly sliced)

8 radishes (sliced, 4 ounces)

1 english cucumber (peeled halved lengthwise and sliced about 10 ounces)

14 cup rice wine vinegar

2 tsp canola oil

1 tsp sesame oil (dark)

14 tsp salt

18 tsp crushed red pepper

1 tsp sesame seeds (toasted)

Method

1 Combine onion, radishes, and English cucumber in a medium bowl.

2 Combine vinegar and next 4 ingredients (through pepper) in a small bowl; stir until blended. Drizzle vinegar mixture over cucumber mixture, tossing to coat. Cover with plastic wrap, and chill 15 minutes. Sprinkle with sesame seeds before serving.

Fresh Kosher Dill Pickles

Fresh Kosher Dill Pickles

Ingredients

1/4 cup kosher or pickling salt

1/4 cup white vinegar

2 1/2 quarts water

2 1/2 lbs. cucumbers

Methods/steps

Wash 2 1/2 lb. pickling cucumbers and cut into spears. Peel and flatten 1 clove garlic and wash 6 to 8 sprigs fresh dill. Place the cucumbers, garlic, dill and 1 tsp. pickling spices into a scalded ceramic bowl. Bring to a boil: Boil for 2 minutes. Pour over cucumbers. Weight with a scalded plate and a scalded jar of water. Let sit overnight at room temperature. Pack into scalded jars. Refrigerate

Potato Cucumber and Dill Salad

Potato Cucumber and Dill Salad

Serving Size 4

3 large Idaho® Potatoes -- unpeeled and thinly sliced

1/4 cup rice wine vinegar

1 1/2 tablespoons Dijon mustard

1/4 cup canola or vegetable oil

1/2 cup chopped fresh dill

OR

1 tablespoon dried whole dillweed

1/2 teaspoon salt

1 large cucumber -- unpeeled and thinly sliced

Place potato slices in a 9-inch square microwave-safe baking dish; cover with microwaveable plastic wrap and microwave at HIGH 9 to 11 minutes, or until tender, stirring gently every 3 minutes.

Combine vinegar, mustard, oil, dill and salt in a small jar. Cover tightly and shake vigorously. Pour vinegar mixture over potatoes. Cover and refrigerate until chilled. Gently mix in sliced cucumber before serving.

Description: "Perfect for a picnic - this refreshing salad will not spoil in the hot summer sun. Leave the vitamin-rich skins on these thinly sliced spuds for a bit of extra texture and taste."

DROP COOKIES

DROP COOKIES

From The Baptist Cook Book 1940

2/3 cup shortening

1 cup brown sugar

2 eggs, well beaten

2 Tbsp milk

2 cups flour

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1/2 tsp vanilla

1-1/2 to 2 cups nuts or dried fruit

Sift dry ingredients, cream shortening, add sugar gradually, beating between additions, add eggs and mix well, add dry ingredients alternately with the liquids. Fold in fruit and nuts. Drop the dough in small spoonfuls on buttered baking sheet, spacing to allow for spreading. Bake in moderately hot oven, 375 to 400 degrees.

TGI Friday's Mandarin Orange Sesame Dressing(Copycat)

TGI Friday's Mandarin Orange Sesame

Dressing(Copycat)

1/3 cup orange marmalade

1/4 teaspoon cayenne pepper

1/4 teaspoon ground ginger

1/4 teaspoon garlic powder

1/4 cup white vinegar

2/3 cup vegetable oil

2 tablespoons soy sauce

3 tablespoons sesame oil

2 tablespoons honey

1/4 cup mandarin orange section, chopped

mixed greens

grilled chicken breast

Directions:

Measure the marmalade, cayenne pepper, ginger, garlic powder, vinegar, oil, soy sauce, sesame oil and honey into a blender container.

Cover and blend on medium speed for 30 to 45 seconds. Then transfer to a small bowl and add the chopped orange sections. Stir to mix, cover and refrigerate for up to 3 days.

Serve on a bed of mixed greens, topped by sliced grilled chicken breasts. Enjoy!

Ginger Cream Dressing

Ginger Cream Dressing

1/2 teaspoon ginger

1/2 pint heavy cream

1/4 cup chopped dates

1/4 cup chopped nuts

Add ginger to cream; whip until stiff. Fold in dates and nuts.

Serve with fruit salads.

Makes about 2 cups.

Olive Garden Salad Dressing

Olive Garden Salad Dressing

1/2 cup white vinegar

1/3 cup water

1/3 cup oil

1/4 cup corn syrup

2 1/2 Tablespoons freshly grated Parmesan cheese

2 Tablespoons dry pectin

2 Tablespoons beaten egg

1 1/4 teaspoons salt

1 teaspoon lemon juice

1/2 teaspoon minced garlic

1/4 teaspoon dry parsley

Pinch each of oregano and crushed red pepper

I would have never guessed the dry pectin (it's a thickener) or the beaten egg. The corn syrup's not a surprise since it's in everything, it would be interesting to see if the dressing would taste okay without it, or with some Splenda for sweetness instead.

Date and Nut Bread

Date and Nut Bread

Ingredients:

1 cup raisins

1 teaspoon baking soda

1 cup boiling water

1 Tablespoon shortening

3/4 cup sugar

1 egg

1 teaspoon vanilla

1/2 teaspoon cocoa

1-3/4 cup flour

1/2 chopped nuts

Dissolve the baking soda in boiling water and soak the raisins for half an hour. Preheat oven to 350 degrees. Cream shortening with sugar. Add egg, vanilla, cocoa, and the raisin mixture. Blend in flour. Add the nuts. Place batter in a 5 x 9-inch loaf pan. Bake for 45 minutes.

Although raisins were usually substituted for dates, in our family it was always called date and nut bread. Cream cheese is delicious on this bread. At the Inn, we serve it made up into little sandwiches.

Dressing for Congealed Salad

Dressing for Congealed Salad

1 egg

1/2 cup granulated sugar

2 tablespoons flour

1/2 cup pineapple juice

2 tablespoons butter

1/4 cup cream cheese

1 envelope Dream Whip

Beat first five ingredients in order, then cook over low heat until thick. Remove from heat and add cream cheese. Add Dream Whip, made according to package directions, but omitting the vanilla extract. Fold into the first mixture and spread on top of a congealed salad.