Date Nut Bread
Date and Coconut Cookie
Curried Date Carrot Soup
Chicken-Date Couscous Salad
Date and Bran Muffin
Date Nut Bread
1 1/2 cups chopped, pitted dates
1 1/2 cups boiling water
1/2 cup light brown sugar
2 tablespoons butter or margarine, softened
1 egg
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped pecans or walnuts
Bring water to boil in small saucepan. Stir in dates. Remove from heat and cool until lukewarm.
Preheat oven to 350 degrees. Place brown sugar and butter in mixer bowl; cream until blended. Add egg and beat until smooth. Add date/water mixture, and beat until blended.
In another bowl, combine flour, soda and salt, mixing thoroughly. Stir wet ingredients into flour mixture, stirring just until blended. Do not overbeat; batter should be lumpy. Fold in nuts.
Pour batter into greased loaf pan, or three small mini-loaf pans. Bake until wooden pick inserted in center comes out clean, about 60-75 minutes for large loaf, 45-60 minutes for mini-loaves.
Remove from oven and cool in pan for 15 minutes. Remove from pan and cool on wire rack.
Date and Coconut Cookie
Part 1: (Sweet Dough)
Ingredients Weight Measure
Bread flour 563.10 grams
Whole Milk 275 grams
Sugar 97.30 grams
Buttter, unsalted/softened 97.30 grams
Active Dry Yeast 17.10 grams
Salt 3.40 grams
Part 2:
Ingredients Weight Measure
Dates, 3/8", dice/oat floured 113 grams
Sugar 50 grams
Butter, unsalted 28 grams
Cinnamon, ground 2 grams
Part 3: (Date-Caramel Glaze)
Ingredients Weight Measure
Heavy Cream 170 grams
Brown Sugar 170 grams
Part 4: (Date Paste)
Ingredients Weight Measure
Butter, unsalted 14 grams
Pure Vanilla Extract 2 grams
Salt 1 gram
Directions: Part 1
1. Combine milk and sugar in small pot
2. Heat to 100 degrees Fahrenheit
3. Remove from heat. Add yeast.
4. Stir well. Allow to foam (8-10) minutes
5. Place yeast mixture, flour, salt and butter into mixer
6. Hook on low speed until a smooth elastic dough is formed (about 3 minutes)
7. Cover and proof in a warm place until doubled in size
Directions: Parts 2 & 4
1. Roll out sweet dough onto a lightly flowered surface into a 4"x10" rectangle
2. Comine cinnamon, butter and sugar
3. Mix well. Spread this mixture evenly over the surface of the dough
4. Leave a clean 1/4" border along one of the long edges for sealing
5. Distribute diced dates evenly over the surface
6. Starting from the side opposite the clean edge, roll the dough into a long cylinder and press the edges together to seal
7. Cut the cylinder into 6 equal pieces
8. Place the pieces cut side up onto a greased baking sheet, 1/2" apart
9. Cover and proof in a warm place until doubled in size (about 30 minutes)
10. Brush with egg wash and bake in a pre-heated 350 degrees Fahrenheit standard oven until golden brown (about 25-30 minutes)
11. Glaze with date-caramel glaze while still warm
Directions: Part 3
1. Place all ingredients except date paste into a small saucepan
2. Cook on high heat, stirring occasionally until mixture boils
3. Boil until mixture pulls away from bottom of pan when pan is tilted.
(this will take about 3 minutes. Mixture will be thick and bubbly)
4. Remove from heat, add date paste and stir for 1 minute
5. Reserve and keep warm
Curried Date Carrot Soup
1 cup California Dates, chopped
2 stalks Celery, chopped
2 cloves Garlic, minced
1 tablespoon Ginger root, minced*
2 tablespoons Olive Oil
2 tablespoons Flour
2 cans (14 oz ) Chicken broth, low sodium
2 1/2 cups Carrots, chopped
1 teaspoon Ground Cumin
1/2 teaspoon Curry Powder
1 pinch Cayenne Pepper
1 pinch Black Pepper
1 tablespoon Lemon Juice
Sauté onions, celery, garlic and ginger in oil in a heavy saucepan over medium heat for 3 – 4 minutes, or
until translucent. Remove from heat and stir in flour. Cook for 1 – 2 minutes, then whish in chicken broth.
Stir in carrots, cumin, curry powder, cayenne and black pepper. Bring to a boil, reduce heat, cover and simmer
10 minutes, stirring occasionally. Stir in dates and simmer another 5 – 10 minutes, or until carrots are
soft. Remove from heat and puree in blender or food processor until smooth. Pour back into pan. Stir in
lemon juice and heat until hot. Spoon into bowls and garnish with a spoonful of yogurt. Makes 4 servings.
* Or substitute 1 teaspoon ground ginger.
Chicken-Date Couscous Salad
3/4 cup Instant Couscous
1 cup Chicken Breasts, cooked and cubed
1 cup Cherry tomatoes cut in halves
1/2 cup Grated Carrots
1/2 cup California Dates, chopped
1/4 cup Toasted Almonds, chopped
1 tablespoon Green onions, sliced
1/4 cup Italian salad dressing, bottled
Salt and Pepper to taste
Cook couscous according to package directions. Fluff with a fork and let cool. When cool, toss with remaining
ingredients. Season to taste with salt and pepper. Makes 2 servings.
Date and Bran Muffin
Ingredients
Whole Milk 1662 grams
Bran Cereal 927 grams
Light Brown Sugar 800 grams
Dates, 3/8" diced/oat floured 773 grams
All Purpose Flour 680 grams
Butter, unsalted 309 grams
Whole Eggs 273 grams
Baking Powder 32 grams
Baking Soda 13 grams
Cinnamon, ground 6 grams
Directions
1. Combine milk, bran cereal, and dates in a bowl and let stand for 5 minutes
2. In a mixer with paddle attachment, cream sugar and butter until well blended
3. Add eggs and mix until thoroughly incorporated
4. Scrape down the sides of bowl to ensure even mixing
5. Add milk, cereal, and date mixture and blend thoroughly
6. Combine remaining ingredients and mix well
7. Add dries to mixer and blend well
8. Scall 113 grams per greased muffin cup
9. Bake in standard oven at 400 degrees Fahrenheit for 20 minutes or until firm
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