Medjool Date Bread

by Michael P. Clive

December 21, 2010

Date Bread

 

 This is a one-bowl recipe, and one of the easiest quick breads. It makes a wonderful hostess gift, and you can make several at once to freeze and keep on hand.

1 cup (250 mL) Medjool Dates, pitted and chopped (about 10 dates)

1 tsp (5 mL) baking soda

1 cup (250 mL) boiling water

 1 tbsp (15 mL) butter

1 egg

1 cup (250 mL) granulated sugar

1/8 tsp (0.5 mL) salt

1 tsp (5 mL) vanilla

1 ½ cups (375 mL) all-purpose flour

½ cup (125 mL) walnuts, chopped

Preheat oven to 325°F (160°C). Lightly grease a 9 x 5-inch (2L) loaf pan or line with parchment paper. Place dates in a large bowl, sprinkle with baking soda and cover with water. Set aside to cool.

Add butter, egg, sugar, salt, vanilla and flour to cooled date mixture, beating well. Stir in walnuts and pour into prepared pan.

Bake for one hour or until tester inserted in centre of loaf comes out clean.

Let stand for 10 minutes, remove from pan and cool on a wire rack.

Dreamy Date Pudding Cake

by Michael P. Clive

December 21, 2010

Dreamy Date Pudding Cake

with Caramel Infusion

Serves 6 – 8

Butter and powdered cocoa, to prepare pan

1 cup (250g) Medjool Dates, pitted and chopped (about 10)

1 tsp (5 mL) baking soda

1 ½ cups (375 mL) boiling water

½ cup (125 mL) butter, softened

1 cup (250 mL) brown sugar, packed

1 tsp (5 mL) vanilla extract

2 eggs

1 ¾ cups self-rising flour, sifted

Red glace cherries for garnish (optional)

Caramel sauce

1 cup (250 mL) brown sugar

1 ¼ cups (300 mL) whipping cream

½ tsp (2 mL) vanilla extract

¼ cup (50 mL) butter

Preheat oven to 350°F (180°C). To prepare baking pan, brush the inside of a Bundt pan thoroughly with melted butter. Liberally sprinkle powdered cocoa over butter, then turn upside-down and tap to remove excess cocoa.

In a small bowl, sprinkle baking soda over dates. Add water and set aside for 20 minutes.

In a large bowl, beat butter, sugar and vanilla until creamy. Add eggs, 1 at a time, beating well after each addition. Using a large metal spoon, fold in date mixture and flour until well mixed. Batter will be thin.

Spoon mixture into prepared pan. Bake for 35 to 40 minutes or until a skewer inserted into the centre comes out clean. Allow to stand for about one minute, then carefully turn onto a plate.

To make the caramel sauce, set a saucepan over medium heat and add sugar, cream, vanilla and butter. Cook, stirring often, until sauce comes to a boil. Reduce heat to medium-low and simmer for 2 more minutes.

While cake is still warm, use a wooden skewer to make holes all over the top of the cake. Pour half of the warm sauce over the warm cake.  Garnish with glace cherries, if desired.

Let stand for 10 minutes before serving. Cut into slices and serve with remaining sauce.

Medjool Date Porcupines

by Michael P. Clive

December 21, 2010

Date Porcupines (we can shape this into a porcupine)

2 eggs

1 tbsp (15 mL) butter, melted

1 tsp (5 mL) vanilla

1 cup (250 g) Medjool dates, pitted and chopped (about 10)

1 cup (250 g) chopped walnuts

¾ cup (175 mL) all-purpose flour

½ tsp (2 mL) salt

1 cup (250 mL) sweetened shredded coconut

Preheat oven to 350°F (180°C) and lightly grease a large baking sheet.

In a large bowl, beat eggs well and add melted butter and vanilla.  Fold in dates and walnuts. Sift flour and salt together and gradually add to date and egg mixture, mixing well.

Form into small balls (about 1 tbsp/15 mL), and roll in coconut. Bake for 12 to 15 minutes, until coconut is beginning to turn golden.

Makes 36 cookies.