Date Nut Roll Recipes

Steps:

• Preheat the oven to 350.
• Grease an 8 1/2 x 4 1/2 x 3 inch loaf pan.
• Put the dates, walnuts, baking soda, salt and shortening in a bowl. Pour the boiling water over and stir. Let the mixture stand for 15 minutes.
• Using a fork, beat the eggs and sugar together in a bowl. Add the flours and stir; the batter will be too stiff to mix well. Add the date mixture and mix briskly until the batter is well blended. Spoon into the loaf pan and bake 40 to 50 minutes. Check the loaf often; it is done when a few moist crumbs cling to a straw inserted in the middle of the loaf. The bread will continue to bake after it is removed from the oven. Do not overbake, or the loaf will be dry.
• When the loaf is done, slide a knife around the edges of the pan and turn the loaf onto a rack to cool completely. This bread freezes well.

Steps:

• Cream the butter and brown sugar together in a mixing bowl until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. Sift the cinnamon, salt, baking soda, and flour together in a second mixing bowl. Slowly stir the flour mixture into the egg mixture until evenly blended.
• Divide the dough evenly into three portions and place each on a square of waxed paper. Wrap and refrigerate until firm, about 1 hour.
• Meanwhile, make the filling by combine the dates, pecans, water and white sugar in a saucepan set over low heat. Cook and stir until the filling has a paste-like consistency. Cool slightly.
• Working with one portion at a time, roll out the dough on a lightly floured surface to make a rectangle about 1/4 inch thick. Spread 1/3 of the filling evenly over the dough; roll up to make a log. Repeat the process with the remaining dough. Refrigerate until firm, about 1 hour.
• Preheat oven to 350 degrees F (180 degrees C). Lightly grease two baking sheets.
• Using a sharp, serrated knife, cut the rolls into 1/4 inch slices. Place the slices on prepared baking sheets.
• Bake in preheated oven until set and lightly browned, about 15 minutes. Cool on racks.

Steps:

• Melt butter in a saucepan over medium heat; cook and stir dates and white sugar in the melted butter until thick and golden brown, 10 to 15 minutes. Remove saucepan from heat and stir in crispy rice cereal and pecans. Let mixture cool until easily handled, 5 to 10 minutes.
• Form mixture into small balls using your hands.
• Pour confectioners' sugar into a resealable bag; add date-nut balls and lightly shake bag until balls are coated.

Steps:

• Combine baking soda with the boiling water. Soak the dates in the water and baking soda solution for 30 minutes.
• Cream sugar and butter together. Add eggs, vanilla, dates, nuts, flour, and salt.
• Divide batter equally between two 9 x 5 (or 8 1/2 x 4 1/2) inch greased loaf pans. Bake 1 hour at 300 degrees F (150 degrees C) (or until loaf tests done). Can be frozen when cool.

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:

• Mix the sugar and vanilla in a medium saucepan on medium heat.
• Boil gently until mixture reaches 240 degrees.
• Take off the heat, and add rest of ingredients, stir well.
• The mixture will thicken as it cools.
• Pour onto dampened cloth or waxed paper forming a log.
• Allow to cool or refrigerate.
• If desired, coat with chopped nuts or powdered sugar and slice.

Steps:

• In heavy, 3-qt saucepan, combine sugar, milk, butter and corn syrup.
• Cook over low heat, stirring constantly with a wooden spoon, until sugar dissolves and mixture comes to boiling; add dates.
• Cook, stirring occasionally, until candy thermometer registers 238°F degrees, or until a little in cold water forms a soft ball.
• Remove from heat.
• Add nuts and vanilla.
• Beat until thick.
• Turn out on board; divide in half.
• Shape each half into a roll 1 3/4" in diameter; wrap in waxed paper; refrigerate at least 1 hour before coating with chocolate.
• In top of double boiler, melt chocolate pieces over hot, not boiling, water.
• Remove from heat.
• Remove date rolls from refrigerator; spread half of chocolate over each roll; spreading to coat evenly all over.
• Refrigerate until chocolate is hard; wrap in waxed paper until ready to cut into slices 1/3" thick.

Steps:

• Combine ½ of the crumbs with dates, marshmallows, nuts, whipped cream and vanilla.
• Place mixture on a large piece of wax paper.
• Shape into a roll about 3" in diameter.
• Coat with remaining graham cracker crumbs.
• Firmly wrap up roll.
• Chill 12 hours or longer.
• Serve in ¾-inch slices topped with whipped cream.

Steps:

• Grind pecans, walnuts, and dates in a food processor until well chopped and blended. Add honey and continue to process until the mix forms a ball. Be careful not to overprocess.
• Pie Crust:.
• Press into bottom and sides of a pie pan before adding filling. Reserve some of the mix to crumble on top of finished pie. Fresh fruit makes a great filling, also a yogurt or tofu "cheesecake" is yummy!
• Balls:.
• Use as is or add 1 teaspoons cinnamon and/or 1/2 teaspoons nutmeg or 1 tbls. carob powder or 1-2 tbls. orange zest.
• Roll the dough into balls, then in flaked coconut, ground nuts or carob powder. Have fun and enjoy!

Steps:

• Roll graham crackers to fine crumbs.
• Combine marshmallows, dates, nuts and cherries Mix thoroughly with 2 3/4 cups cracker crumbs.
• Add cream (not whipped); mix thoroughly.
• • Shape into roll (about 3 1/2-inches in diameter); roll in remaining crumbs.
• Wrap well in wax paper.
• Chill several hours in refrigerator.
• (over night is best) • Cut in 3/4-inch slices.
• Top with whipped cream.
• Yield: 12 servings.