Date Nute Bread

One of my favorite foods is.... am I that predictable? Yes, it is the wonderful date. I have made several posts over the past year with the date as the star attraction. Well, nothing takes me back to childhood than thoughts of Date Nut Bread. Anyone out there remember Thomas' brand Date Nut Bread? Well, I loved it smeared with cream cheese. Ooooo yeah! I have been searching but, now I found it! A recipe for it, a perfect recreation. So I won't tease you anymore. 1 cup boiling water 1 cup chopped dates 1 tbs butter 1/4 cup dark brown sugar 1/4 cup molasses 2 tsp vanilla 2 eggs 1/2 cup All-purpose flour 1/2 cup whole wheat flour 1 1/2 tsp baking powder 1/4 tsp baking soda 1/2 tsp salt 3/4 cup coarse chopped walnuts

1.- In a bowl, pour the hot water over the dates and butter. Stir and let stand until lukewarm.

2.- In a food processor, puree 1/2 of the date mixture to a paste. Stir paste back into the date bowl.

3.- Add brown sugar, molasses, vanilla and eggs. Mix until combines. Add the walnuts.4.- In another bowl, sift the flours, baking powder, baking soda, and salt together. Make a well in the center of the dry ingredients and pour in the date mixture. Stir until well combined. Pour the mixture into a buttered and parchment lined loaf pan (9x5).

5.- Bake in a preheated 350 degree oven for 50-55 minutes until the tester pick comes out clean. Remove from the oven and allow to cool in the pan at least 30 minutes before turning out. Optional: Brush the top with honey while still warm. This is the closest I have been able to find to my old favorite. Let me know what you think of this version. And if you want to share your old favorites, please do.

Maple-Pecan Medjool Date Rugelach

This month the Avid Backer's Challenge was the Eastern European pastry called Rugelach. Rugelach is one of my holiday staples so when the ABC Baking group invited me to bake along this month using a version by Flo Braker, I was thrilled. Although I have been making rugelach for many years now I was looking forward to this challenge for three reasons. First of all, I have never been totally happy with my dough recipe. Second, I have never made rugelach with a date filling. And last but not least I have never tried out any recipes by Flo Braker. Not suprisingly I accepted the challenge with an open yet excited mind. Let's see the results.

Rugelach is traditionally made with a cream cheese pastry dough and this version is no different. However, in the past the pastry dough I used was often quite sticky and seldom flaky no matter how careful I was measuring the ingredients. The instructions suggest using a food processor to mix all the ingredients which makes the blending of ingredients faster therefore the butter and cream cheese stays a little cooler. I found this version to be much less sticky and much more flaky. Yay!

There are many different fillings for rugelach. I typically us a layer of jam (apricot or raspberry), sprinkled with raisins or currants, walnuts, brown sugar and cinnamon. There are however many more fillings to choose from such as- chocolate filling, prune filling and this date version. Flo Braker uses a mixture of brown sugar, cinnamon, and maple syrup, with chopped pecans and quartered dates. Now if you know me you will expect my brain to go into overdrive and make another filling using the same ingredients. Well, you would be correct. The picture above right is true to the recipe. The next photo on the left will show a second version. For this version of filling I will share my recipe.

Ingredients:

7 oz dried pitted dated; chopped

1/3 cup sugar

1/2 cup orange juice

1 tsp zest of orange

1/8 tsp cinnamon

Place all ingredients in a saucepan. Bring to a boil, reduce to a simmer and cook for 10 minutes, until most of the liquid is absorbed. Put mixture in a processor and puree. Set aside to cool.

The usual procedure for assembling the rugelach is to roll out a portion of the dough into a 8" circle. Cut into 12 pie-like sections. For Flo's version the wedges are brushed with maple syrup, sprinkled with brown sugar, and chopped pecans. A section of date is place at the top and the wedge is rolled. For my alternate version I brushed with the maple syrup, spread the pureed dates over the section, sprinkled with chopped pecans and rolled. The cookies are then baked until golden brown. After the come out of the oven s glaze of powdered sugar, maple syrup and hot water is brushed over the tops. They are then dipped into chopped pecans. Allow the cookies to cool completely.

I happily found Flo Braker's version of the cream cheese pastry to be more flaky and delicious than the version I have been using. The date filling no matter which version you choose are both heavenly. I had two volunteer tasters that replied only with big smiles and gentle moans. I found Flo Brakers recipe to be supreme! I will replace my old stand-by for this version when preparing this season's holiday rugelach.

If you have the opportunity to bake Rugelach don't miss it.

Sweet Potatoe & Date Cake with Caramel Sauce

There is something about dates that I simply can't resist. Maybe its the intense sweet, or perhaps the sticky, smooth texture. I'm not sure but, anytime I see a recipe that calls for dates I am surely going to try it. I spotted this recipe on Bron Marshall's blog several months ago and set it aside for just that moment when I could whip it up. Then when fellow blogger and fellow Heavenly Cake Baker, Haana mentioned that she too had a love for dates, I just knew I had to share this find, so here we go Haana!

Ingredients:

1 cup sweet potatoes; cooked & pureed until smooth

1 cup dried dates; pitted & chopped

3/4 cup brown sugar

3/4 cup boiling water

75grams soft butter

1 tsp baking soda

1tsp vanilla

2 eggs

1 1/2 cups flour, sifted

2 tsp baking powder

1/4 tsp cardamon

Line a 9" square cake pan with parchment or use a greased & floured muffin pan. Preheat oven to 356 degrees.

In a bowl place the chopped dates, brown sugar, boiling water, and butter. Let stand for at least 15 minutes while the butter melts and the dates swell.

Stir the date mixture and add the baking soda. Stir to combine, the mixture should foam up. Add the sweet potatoe, eggs, and vanilla. Fold in the flour, cardamon, and baking powder.

Pour the batter into the baking vessel of choice and smooth the top. Bake for 35-50 minutes, or until the skewer comes out clean.

Caramel Sauce (optional):

3/4 cup sugar

3/4 cup cream

pinch of salt

In a clean dry saucepan place the sugar and heat over medium heat until it begins to melt. Gently swirl the pan to get even color. As soon as it is golden remove from the heat and carefully add the cream. Be cautious, it will bubble up and release alot of steam at the beginning. Stir carefully. Add the salt and let stand until it cools.

Pour it over the cake and allow to soak in. I found this to be wonderfully moist, flavorful, soft,and not overly sweet in spite of the carmel sauce. The dates are soft, sticky and oh so marvelous. Hope you give it a try and enjoy it as much as I did!

Orange Date Pinwheels

The date has been a staple in the Middle-East for thousands of years. The Ancient Egyptians used the date to make wine. It was regarded as a symbol of fertility. They can be eaten as they are or stuffed with nuts or candied fruit. Dates can be used in all types of baking, ice cream, made into wine, and vineagar. The sweet and creamy-like texture of this delectable fruit is one of my favorites. Today in preparation for the visit of a special friend I am making Orange Date Pinwheel. Lets get started!

Filling

10oz of pitted dates chopped

2/3 cup orange juice

3 tbs light brown sugar

1/4 tsp cinnamon

Combine dates, orange juice, brown sugar and cinnamon in a medium saucepan and place over medium heat. Simmer, stirring often for 5-6 minutes until the liquid is absorbed. Remove from heat, cover and let cool. Place in food chopper or food processor and pulse until smooth. Cover and set aside.

Dough 3 1/3 cups flour 3/4 tsp baking powder

1/4 tsp salt

1/4 tsp cinnamon

3/4 cup butter, room temperature

2/3 cups sugar

2/3 cup light brown sugar

2 eggs

1 tsp vanilla

1 tsp orange zest

Stir together dry ingredients. Place butter in a the mixer bowl and beat until light. Add sugars, eggs, and vanilla, zest, and beat until smooth. Beat until fluffy and well blended. Gradually add the dry ingredients mixing just until incorporated. Wrap dough in plastic and place in refrigerator to chill at least1 1/2 hours or overnight.

To form the pinwheels, roll the dough out on a lightly floured surface into a 12" x 18" rectangle. Spread filling evenly over the surface. Working from the longer end roll up jelly roll style to form a 24" log. Wrap in plastic and chill at least 2 hours. Yes, chill it's worth the extra time. Preheat oven to 350 degrees. Line cookie sheets with parchment. Using a shap knife slice 1/4" slices from the log. Bake 13-15 minutes until the edges are golden. Remove from oven and cool completely. Keep them in an airtight container no longer than a week or freeze for longer storage. You can substitute drien plums for the dates, they are just as delicious. I hope you enjoy these as much as we do!