I have 3 boxes of ready to eat Dates, what can I make with them ?

Question

Any recipes would be welcome, thanks

Very good Steve J you made me giggle!!!

Answer 1

Tip the dates out and the boxes make ideal 'boats' for the children to play with at bath time, maybe reconstruct the University boat race.
Come on you blues!

Answer 2

Try the following

Fig and date scones

500g/1lb 2oz strong flour
85g/3oz sugar
30g/1oz baking powder
85g/3oz butter
2 eggs
225ml/8fl oz milk
55g/2oz dates
55g/2oz figs

Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Put all the ingredients in a bowl except the dates and figs, gently bring the mixture together until you have a soft dough-like texture.
3. Add the dates and figs and roll the dough out using a rolling pin to about 4cm/1½" deep.
4. Cut out scone shapes with a round cutter and place them on a baking sheet.
5. Brush with egg wash and bake for 20 minutes until golden brown.

or Iced Date and Walnut Cake

6 oz (175 g) dates, stoned and chopped
1 level teaspoon bicarbonate of soda
1 oz (25 g) butter
8 oz (225 g) plain flour
2 level teaspoons baking powder
¼ teaspoon salt
1 level teaspoon mixed spice
1 level teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon nutmeg
1 large egg
5 oz (150 g) soft dark brown sugar
1 teaspoon vanilla extract
3 oz (75 g) ground almonds
3 oz (75 g) chopped walnuts

For the icing:
4 oz (110 g) icing sugar, sifted
the grated rind of ½ lemon
½ oz (10 g) melted butter
1 tablespoon lemon juice
1 dessertspoon single cream
Pre-heat the oven to gas mark 4, 350°F (180°C).

You will also need a round cake tin, 7 inches or 8 inches (18-20 cm)in diameter and 4 inches (10 cm) deep, with a loose base, well greased.

In a small bowl, pour 8 fl oz (225 ml) boiling water over the dates. Add the bicarbonate of soda, then the butter and stir until the butter has melted. Leave to cool. Meanwhile, sift the flour with the baking powder, salt and spices. Beat the egg in a large bowl, add the sugar and beat well again, then add the cooled date mixture and all the other cake ingredients. Stir well to mix everything thoroughly together, then pour the mixture into the tin, and put it in the oven just below the centre shelf. Cook for about 1-1¼ hours, or until the top is nicely browned and the centre feels springy. Let the cake stand for a couple of minutes and then turn it out on to a wire rack to cool. For the icing, mix all the ingredients well together, then stand the cake on an upturned plate and cover the top of the cake with icing. Let it spread itself evenly over and dribble lavishly down the sides. Leave it to set for an hour or so. A few walnut halves arranged round the top would finish it off beautifully.

Answer 3

Date nut bread is made with chopped dates, butter, boiling water, egg, and walnuts or pecans.
INGREDIENTS:
1 cup boiling water
8 ounces chopped dates
2 tablespoons butter
3/4 cup granulated sugar
1/4 cup brown sugar
1 large egg
2 1/4 cups flour, stir before measuring
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup chopped walnuts or pecans
PREPARATION:
Grease a 9x5x3-inch loaf pan.
Pour boiling water over dates in a medium bowl; add butter and set aside. With mixer, beat sugars and egg until light. In another bowl, combine the flour, baking powder, and salt.
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Add to the sugar mixture, alternating with the date and water mixture. Stir in chopped nuts. Bake at 325° for 45 to 55 minutes, or until a wooden pick inserted in center comes out clean.

Answer 4

Look in the book called Cranks Entertaining. I remember doing a cake involved oats, orange juice (dates soaked in this and then sieved), butter or marge melted with the oats and pressed into the greased pan. Then you spread over the dates pulp and then spread the rest of the oats on top and bake.

It must be 20 years since I did this, but I know the book is still in existence. Go to your library!

Answer 5

Here is an old Morroccan dish called mochla (spelling?), so good that I got the recipe from the restaurant. Easy to make and the taste is WOW! Remember, this is a saute dish, so have a wood spoon and stir to ensure all ingredients are blended. To feed 4 adults:
1 - 1 1/2 lbs lean lamb, cubed
3/4 cup dates, diced
2 cups cous cous, semi cooked
1 medium onion, diced
zest from 1 whole orange
juice from orange and 1 lemon
3 cloves garlic, finely diced
1/4 cup olive oil
1/4 cup fresh basil, coarse chopped
1 tablespoon seasalt
2 tablespoons crushed red pepper
Use a large sauce pan. Pre heat pan over med - high heat, add lamb and olive oil. Allow lamb to sear, turn to ensure all sides cook evenly. Reduce heat to medium. Next add dates, garlic and onion and as soon as the onion starts to turn translucent, reduce heat to low. Add balance of ingredients and lid sauce pan. When cous cous is fully cooked and juices absorbed, your meal is ready.

Answer 6

The classic sticky toffee pudding is made with dates. The recipe that I use is from Delia online. She has added a sauce with pecan nuts. Leave these out and just have the sauce.
Another way we used to serve them in a vegetarian restaurant was split down the middle and filled with cream cheese. They always looked like cockroaches to me.
No, go for the sticky toffee pudding.

Answer 7

You can use them in place of vine fruits in just about any recipe including fruit cake, mincemeat and Christmas pud (it's not too early) and spotted dick.

Just remember that dates have a higher roughage content than currants and raisins so eating too many at a time could be a moving experience.

Answer 8

Dip them in really thick chocolate, chill and leave for a Christmas treat.
Alternatively, use them in your Christmas cake or pudding.

You can also make a nice sweet puff pastry, make it into parcels and stuff with the dates.

My grandad always hated dates. He was in the desert during the war, and everytime he got a parcel from home it had dates in - ironically it was the one food they could eat in abundance fresh in the desert, and the last thing he wanted from home.

Enjoy yours!!

Answer 9

Date fruit cake, I do have a recipe but it would take too long to post it on here.I'll Email it to you if you like.

Answer 10

DATE BARS

2 c. pitted dates, chopped
1 c. water
1/2 c. honey
1 tsp. vanilla
2 eggs, separated
2 c. rolled oats
1 1/2 c. unbleached flour
1/2 c. butter
1/2 tsp. baking soda

Cream honey and butter together. Add 2 egg yolks, vanilla and water; mix thoroughly. Add flour, baking soda, dates and rolled oats. Beat egg whites until stiff and fold into the batter. Pour into 9 x 13 inch buttered baking pan. Bake at 350 degrees for 30 to 40 minutes. Cool and cut into squares.

DATE-NUT BREAD

1 1/2 cups chopped dates
3/4 cup boiling water
1/4 cup Myers dark rum
1/2 cup chopped nuts
3/4 cup lightly packed brown sugar
1 egg, beaten
1/4 cup butter, melted
1 tsp. vanilla
2 cups King Arthur white whole wheat flour
1/4 cup butter, melted
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

Preheat oven to 350F degrees.
Combine dates, boiling water and rum.

Leave dates to soak until mixture has cooled. Add nuts, sugar, egg, butter and vanilla. Combine remaining dry ingredients; add to date mixture. Stir just until well mixed.

Pour into a greased 9x5" loaf pan.

Bake 50-55 minutes.


DATE COOKIES

1 cup brown sugar
2/3 teaspoon baking soda
1/8 teaspoon salt
1 cup chopped nuts (walnuts, pecans, etc)
1/2 cup butter
2 cups flour
1/2 cup chopped dates
2 eggs
1 teaspoon vanilla
1 teaspoon baking powder

Preheat oven to 350°F.
Cream together butter and sugar until light. Beat eggs in a separate bowl, then add to butter and sugar mixture. Stir.

Dissolve baking soda in 1 teaspoon very hot water. Add dissolved soda, dates, vanilla and nuts, stirring well. Finally, add flour and mix until well combined, about 45 seconds on medium speed of an electric mixer (or beat with a wooden spoon).

Drop onto ungreased cookie pans, parchment paper or silicone baking sheets. Bake at 350°F until cookies are lightly browned on edges, about 12 minutes.