COCONUT DATE ROLLS
These are a great treat if you need something sweet without the guilt. Only three ingredients! It doesn't get any easier! We love these. They are great as gifts during the holidays. They taste best cold right out of the fridge. Do remember to keep them refrigerated. They can be frozen as well. I usually use the sweetened coconut as that is all I can find locally.
Provided by Sky Hostess
Categories Dessert
Time 20m
Yield 24 rolls, 12 serving(s)
Number Of Ingredients 3
Steps:
- Chop coconut on large mat or cutting board and set aside.
- Place almonds into food processor. Add the dates on top. Whir in the food processor until these form a paste. You will still see some crumbs or large pieces of almond - this is OK.
- Once paste is mixed it will start to form a ball. Remove from food processor and roll into 2" logs or balls.
- Roll and press thru chopped coconut. While rolling your hands may become sticky due to the sugar in the dates - just rinse your hands with cold water and you will be able to handle the mixture easily again.
- Serve chilled. Store in fridge up to 2 weeks.
- Prep time is chopping coconut and processing paste. Cooking time is rolling.
CRANBERRY AND DATE ROLL UPS
Steps:
- Preheat oven to 375 degrees F.
- Cream butter and cream cheese together. Blend in the flour and the salt, to taste. Chill for several hours until firm enough to roll out. Roll mixture to 1/4-inch thick on a cutting board generously sprinkled with confectioners' sugar. Cut dough into 1 by 3-inch pieces with a pastry wheel. Put dates and/or cranberries on the bottom of each strip and roll up. Place fold side down on a sheet tray.
- Place in oven and bake for 15 to 20 minutes until golden brown. Sprinkle with confectioner's sugar to serve.
DATE AND WALNUT ROLLS
This recipe has been adapted from an Australian Women's Weekly Recipe. It makes two rolls. It keeps for a month or so if wrapped in plastic cling wrap and placed it in the freezer. You can slice it and freeze in single serves to take in your lunch box. Can substitute pecans for the walnuts or leave them out all together (just add in some extra dates instead). I also make a gluten-free version of this recipe see recipe#218329
Provided by Jubes
Categories Dessert
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Grease 2 - 8cm round x 17cm long nut roll tins. If you do not have nut roll tins you can use a bar loaf tin and cover it tightly in foil- the result is not as quite as good.
- Preheat oven to 180°C (350°F ).
- Combine the date, butter, sugar and water in a saucepan. Stir over low heat until the sugar and butter have melted. Bring to boiling point and then remove from the heat.
- Allow the mixture to cool.
- Stir the sifted bicarbonate soda, sifted flour, egg and nuts into the cooled date mixture.
- Spoon the mixture into the greased tins. Replace the lids tightly and bake upright in a moderate oven for 40 minutes.
- Stand rolls ten minutes before turning out onto wire racks to cool.
- Serve sliced with butter.
- Suitable to slice and freeze.
- As a variation you can use pecan nuts or macadamias in place of the walnuts.
Nutrition Facts : Calories 193.8, Fat 5.9, SaturatedFat 2.3, Cholesterol 21.2, Sodium 269.6, Carbohydrate 33.9, Fiber 1.6, Sugar 20.4, Protein 2.8
DATE NUT ROLL
Another recipe that my wonderful mom made every year for the holidays. I remember a long object rolled up in a kitchen towel, hanging from the clothes line, and this year I found out it was the date nut roll, hung out to dry. I guess it's part of the process. So this year mom came for Thanksgiving and I documented the recipe, of course adjusting for those without a closeline.
Provided by Fancy Nance
Categories Candy
Time 40m
Yield 1 log, 24 serving(s)
Number Of Ingredients 6
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.
WHOLE WHEAT DATE ROLLS
Yield Makes 24
Number Of Ingredients 9
Steps:
- Whisk 2 3/4 cups warm water and molasses in large bowl to blend. Sprinkle yeast over. Let stand until foamy, about 6 minutes.
- Whisk whole wheat flour and salt into yeast mixture. Whisk in 1 cup unbleached flour. Using flexible rubber spatula, stir in 4 cups unbleached flour. Mix in enough unbleached flour by 1/4 cupfuls to form sticky dough. Turn dough out onto floured work surface. Knead until smooth and only slightly sticky, adding more flour if very sticky, about 8 minutes. Coat inside of another large bowl with 1 1/2 tablespoons oil. Add dough and turn dough to coat with oil. Cover bowl with plastic. Let dough rise in warm draft-free area until doubled in volume, about 1 hour 15 minutes.
- Punch down dough; shape into ball. Cover with plastic and let dough rise again in warm draft-free area until doubled in volume, about 1 hour.
- Line 2 large baking sheets with parchment paper. Toss dates with 1/3 cup unbleached flour in medium bowl to coat. Scatter dates over dough. Knead dough in bowl to distribute dates evenly. Divide dough into 4 equal pieces. Divide each piece into 6 equal pieces about the size of small lemons. Using floured hands, shape each dough piece into small ball. Transfer dough balls to prepared baking sheets, spacing 2 inches apart. Cover with kitchen towels and let rise in warm draft-free area until almost doubled in volume, about 45 minutes.
- Position racks in bottom third and top third of oven and preheat to 400°F. Brush tops of rolls with egg glaze. Bake until rolls sound hollow when tapped on bottom, reversing sheets once, about 20 minutes. Transfer rolls to racks; cool completely. (Date rolls can be prepared up to 4 days ahead. Wrap in foil and freeze. Thaw rolls in foil.)
MARSHMALLOW DATE NUT ROLL
A frozen dessert rich nutty and filled with dates and marachino cherries.My bestfriend and I would whip this up for our boyfriends some 30 years ago. The Whipped cream at serving time is a nice festive touch, but the boys just would slice off a piece and gobble it down with a glass of milk.
Provided by L DJ3309
Categories < 15 Mins
Time 10m
Yield 1 log, 12 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 540.3, Fat 32.9, SaturatedFat 9.1, Cholesterol 40.8, Sodium 149.6, Carbohydrate 60.1, Fiber 4.9, Sugar 37.8, Protein 7.6
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DATE ROLL RECIPE | VIDEO TUTORIAL - RECIPE52.COM
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Ratings 8Calories 56 per servingCategory Energy Snack, Sweet
- Take all the chopped nut in a pan and dry roast for 30 second on medium heat until lightly toasted. Add sesame seeds and roast for another few seconds. Remove nuts to a plate and set aside.
- In same pan add butter and chopped dates. Cook on low heat for 2 minutes until soft keep mixing with spatula. Add raisin, roasted nuts and cardamom powder to dates and cook further for a minutes. Remove from heat.
- Remove dates mixture on cling wrap and roll it into a log. Keep log in fridge and cut slices of date as required. Serve cold.
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Category Sweet ThingsTotal Time 15 minsEstimated Reading Time 2 mins
- Add the dates to a food processor and process until the dates are broken down and a sticky ball forms.
- Add the coconut to a shallow boll. Roll the date mixture into 1 inch balls and then roll them in the coconut to coat. Press and almond onto the top of each roll and enjoy!
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