Date Nut Dream Bars Recipes

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. ,

Steps:

• Mix all ingredients.
• Bake in greased layer cake pans or square pans at 375 degrees for 35 minutes.
• Cool for 15 minutes.
• Slice into squares and roll bars in confectioner's sugar so they don't stick together when stored.

Steps:

• Beat eggs and mix with sugar. Add butter and vanilla.
• In a separate bowl mix flour, salt, baking powder and cinnamon. Add to egg mixture and stir.
• Fold in dates and chopped nuts.
• Spoon mixture into a 9 x 9 inch baking pan which has been sprayed with oil.
• Bake 350 degrees for 25 minutes. Cool and sprinkle with powdered sugar. Cut into bars.

Steps:

• Line a 9" x 13" metal cake pan with parchment paper and set aside.
• In a bowl, beat together the butter, sugar and salt until fluffy.
• Using a wooden spoon, stir in the flour.
• Press into the prepared pan and bake in the centre of a 350 degree F oven until golden, about 20 minutes.
• Let cool in the pan on a rack.
• To make the filling, whisk together the eggs, brown sugar and almond extract in a bowl.
• Stir in the flour and baking powder until smooth.
• Stir in the walnuts, cherries and dates.
• Spread over the cooled base and bake in the centre of a 350 degree F oven until firm to the touch, about 20 minutes.
• Let cool completely in the pan on a rack.
• To make the icing, beat together in a bowl the butter, milk and vanilla until creamy.
• Add half of the icing sugar and beat just until combined.
• Beat in the remaining icing sugar until light and fluffy.
• Spread over the filling.
• Refrigerate until cold, about 1 hour.

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).

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.

Steps:

• In a saucepan, combine dates, sugar and water. Cook, stirring frequently, until very thick. Stir in walnuts, if desired; cool. , Sift the flour, salt and baking soda together in a large bowl; add oats and brown sugar. Cut in butter until mixture is crumbly. Sprinkle water over mixture; stir lightly. Pat half into a greased 13x9-in. baking pan. Spread with date mixture; cover with remaining oat mixture and pat lightly. , Bake at 350° for 35-40 minutes or until lightly browned. Cool on a wire rack. Cut into bars.

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.

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.

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.

Steps:

• In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Pat into a 13x9-in. baking pan. Bake at 350° for 10 minutes. , Meanwhile, in a bowl, beat eggs and brown sugar; stir in vanilla. Combine flour and salt; add to egg mixture. Fold in coconut and walnuts. Spread over baked crust. Return to oven and bake 20-25 minutes longer or until golden brown. Cool on a wire rack.

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.