Recipe For Date Squares Simple

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine oats, pastry flour, salt, 1 cup brown sugar, and baking soda. Mix in the butter until crumbly. Press half of the mixture into the bottom of a 9 inch square baking pan.
• In a small saucepan over medium heat, combine the dates, water, and 1/3 cup brown sugar. Bring to a boil, and cook until thickened. Stir in lemon juice, and remove from heat. Spread the filling over the base, and pat the remaining crumb mixture on top.
• Bake for 20 to 25 minutes in preheated oven, or until top is lightly toasted. Cool before cutting into squares.

Steps:

• Preheat oven to 350 degrees.
• Date Jam
• Combine dates, sugar, water and vanilla in saucepan and bring to a boil.
• Simmer 5 minutes, until mixture resembles a thick paste.
• Cool completely
• Oatmeal Layer
• Combine flour, oats, sugar, nuts and salt in mixing bowl.
• Cut in butter.
• Reserve 2 cups of this mixture for topping.
• Press remaining mixture into bottom of greased 9 x 9" pan.
• Spread cooled date jam over the bottom layer and sprinkle reserved oatmeal mixture evenly over top.
• Bake 25- 33 minute.
• Cool completely then cut into squares.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x11-inch baking pan and line with parchment paper.
• Heat dates, orange juice, and lemon juice in a large saucepan over medium-low heat, stirring often, until dates are soft, about 6 minutes.
• Stir whole wheat flour, oats, brown sugar, baking powder, baking soda, and salt together in a large bowl; stir in melted butter. Press half of the oat mixture evenly into the prepared pan.
• Spread date mixture evenly over oat mixture; sprinkle remaining oat mixture evenly over date mixture and press down lightly.
• Bake in the preheated oven until golden, about 20 minutes. Allow to cool in the pan to room temperature, about 30 minutes. Refrigerate until chilled before cutting into squares, about 1 hour.

Steps:

• Preheat oven to 350 degrees. Butter an 8-by-8-by-2-inch baking pan, and set aside. In a large bowl, combine flour, oats, brown sugar, and baking soda. Add butter, and blend with your fingertips until mixture resembles coarse crumbs.
• Transfer two-thirds of the crumb mixture into prepared pan, and press into bottom and up sides. Spread date paste over bottom layer of the dough. Cover with remaining crumb mixture.
• Bake until golden brown, about 35 minutes. Transfer pan to a wire rack to cool completely. Invert onto a plate, then back onto a cutting board. Cut into 2-inch squares. Store in an airtight container for up to 1 week.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat dates, 2/3 cup brown sugar, orange juice, and orange zest in a saucepan over low heat; cook, stirring occasionally, until dates have softened, absorbed the liquid, and mixture is like a paste, about 10 minutes. Remove from heat; stir in vanilla extract.
• Stir oats, flour, 1 cup brown sugar, baking soda, and salt together in a bowl; cut in butter with a knife or pastry blender until mixture resembles coarse crumbs.
• Lightly press 2/3 of the crumb mixture into the bottom of a 9x9-inch pan. Spread date mixture evenly over the crumb crust; sprinkle remaining crumbs evenly over the top of date mixture.
• Bake in the preheated oven until top is golden, about 30 minutes; cool on a wire rack for at least 1 hour before slicing into bars.

Steps:

• For the date filling: Combine the dates, water, sugar, cornstarch and lemon juice in a medium saucepan, stirring often, until thick and smooth, about ten minutes.
• Preheat the oven to 350°F.
• In a mixing bowl cream butter, then cream in sugar.
• In another bowl, sift together the flour, baking soda and salt.
• Blend flour mixture into the butter mixture, then blend in the rolled outs.
• Grease a square Pyrex baking dish 8x8 inches/2L (I use a square baking pan of the same size).
• Put half the rolled oats mixture evenly over the bottom. Spread the cooled dates over the base. Then add the remaining rolled oats mixture over the dates.
• Bake in the oven for 30 minutes or until nice and brown.
• Cool in pan. Cut into squares or bars.
• It can be frozen, but in my house it's usually gone within the next few days.

Steps:

• Preheat oven to 350°F.
• Grease a 13- by 9- by 2-inch metal baking pan, then line with foil, leaving a 2-inch overhang on 2 opposite sides, and butter foil.
• Whisk together flour, salt, and spices. Beat together butter and granulated sugar in a bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer (preferably fitted with paddle attachment) or 6 minutes with a handheld. Reduce speed to low and add eggs 1 at a time, mixing well after each addition. Add baking soda mixture and mix until combined. Add flour mixture, walnuts, and dates and mix until just combined.
• Spread batter evenly in baking pan and bake in middle of oven until a tester comes out clean, 50 minutes to 1 hour. Cool in pan on a rack 15 minutes. Carefully lift date mixture out of pan using foil overhang and transfer to a cutting board. Cut into 1-inch squares and peel from foil.
• Toss warm squares a few at a time in confectioners sugar, then transfer to a rack to cool completely. Sprinkle with more confectioners sugar just before serving.

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:

• Filling:.
• Combine all ingredients and simmer until thickened (don't burn) Set aside and cool.
• Base:.
• Lightly grease a 9x9-inch pan.
• Sift and mix together flour and soda.
• Combine sugar and oats to flour mixture.
• Work in butter with fingertips.
• Pat 1/2 of the mixture onto bottom of pan.
• Spread filling on patted mixture.
• Put remaining mixture on top of filling and pat lightly. Bake in 375°F oven for 45 minutes.
• Cut when cool.

Steps:

• Base:.
• In a large bowl, combine oatmeal, flour, brown sugar, baking powder, baking soda and salt.
• Cut in butter until crumbly.
• Spread 3/4 of the crumbs in a 9 x 13 inch cake pan.
• Date Filling:.
• Mix dates, water and sugar together in a saucepan.
• Cook until thick, stirring frequently.
• Remove from heat and add lemon juice.
• Allow to cool before using.
• Spread over the crumbs in the pan.
• Sprinkle the remaining crumbs over top of the filling.
• Bake at 350 degrees F.
• for 20 minutes.

Steps:

• Simmer dates in orange juice and cinnamon for 30 minutes, or until thickened, stirring occasionally. (be careful not to scorch mixture if it gets too thick)
• Combine flour, salt and brown sugar and cut in butter until mixture is crumbly. Stir in coconut, nuts and oats.
• Press half of dough mixture into bottom of 9 x 13 inch pyrex baking dish. Pat dough flat with a sheet of wax paper on hand.
• Spread date mixture to within a half inch of edges.
• Top with remaining dough and flatten lightly with wax paper on hand.
• Bake in a preheated 375 degrees F (190C) oven for 45 minutes, or until golden.
• Let cool in pan and cut into 24 bars (4 long strips cut by 6 shorter strips).