Date-Sweetened Mustard Dressing

1/2 c. unsweetened applesauce

2 T. date paste (see recipe here)

2 T. stone-ground mustard

1 T. lemon juice or cider vinegar

1/4 c. water

Freshly ground black pepper, to taste

In a blender, combine applesauce, date paste, mustard, and lemon juice or vinegar, and water. Cover and blend until smooth. Season with pepper. 

Cover and chill until ready to serve.

Makes 1 cup.

Adapted from ForksOverKnives.com.

Date Paste

1 lb. pitted fresh dates, any variety

Soak dates in 1 c. boiling water at room temperature for 6-8 hours or until most of the liquid is absorbed (or soak overnight in the refrigerator).

Transfer dates and any remaining liquid to a food processor. Cover and process until smooth.

Keep refrigerated in an airtight container for up to 1 month. 

Use to add natural sweetness to desserts, dressings, sauces, and stews.

Makes 2-1/2 c.

Adapted from ForksOverKnives.com. 

Sticky Toffee Pudding

Puddings:

Nonstick cooking spray

1 c. pitted dates, chopped

1 c. boiling water

3 T. butter, cold and diced

1 t. baking soda

1/4 t. kosher salt

1/3 c. demerara sugar*

1/3 c. dark brown sugar

2 eggs

3/4 t. vanilla extract

1/2 c. plus 2 T. flour

Sauce:

8 T. butter

2-1/4 c. heavy cream

9 T. dark brown sugar

1/4 t. kosher salt

For serving: candied nuts, ice cream, and/or whipped cream 

*Can use turbinado sugar, light brown sugar, or granulated sugar. If using granulated sugar, add 1 t. molasses.

Place chopped dates in a bowl and cover with boiling water. Allow dates to soften (about 10 minutes).

Preheat oven to 350 degrees. Grease muffin tins with nonstick spray. 

Combine butter, baking soda, salt, demerara sugar, brown sugar, eggs, flour, and vanilla in a food processor. Pulse until just combined.

Add softened dates and 1/2 c. of the soaking water to the flour mixture. Using the food processor, pulse until well combined but not completely liquified.

Pour batter into greased muffin tins and bake for about 6 minutes; rotate and bake for another 6 minutes.

(Remove from muffin tins ONLY after cooked fully; see below.)

To make sauce, melt butter in a saucepan over medium heat. Add brown sugar and gently simmer for 3 minutes. Add salt and remove from heat. Slowly add cream while whisking.

Once cream is emulsified, return to stove and heat gently to serving temperature.

To serve, pour 3/4 of sauce over cakes and bake for roughly 2 minutes (the sauce will absorb into the pudding. Once puddings and sauce are hot, place into serving bowl and spoon remaining sauce over the tops of the puddings.

Serve with candied nuts and/or ice cream and/or whipped cream.

Adapted from New Hampshire magazine, Sept. 2021, p. 84.

Date-Sweetened Mustard Dressing

1/2 c. unsweetened applesauce
2 T. date paste*
2 T. stone-ground mustard
1 T. lemon juice or cider vinegar
1/4 c. water
Freshly ground black pepper, to taste

In a blender, combine applesauce, date paste, mustard, lemon juice or cider vinegar, and water. Cover and blend until smooth. Season with pepper. Chill until ready to serve.

Makes 1 c.

*Date paste: Soak 1 lb. pitted fresh dates, any variety, in 1 c. boiling water at room temperature for 6-8 hours or until most of the liquid is absorbed (or soak overnight in the refrigerator). Transfer dates and any remaining liquid to a food processor. Process until smooth. Keep refrigerated in an airtight container for up to 1 month. Use to add sweetness to desserts, dressings, sauces, and stews. Makes 2-1/2 c.

Adapted from ForksOverKnives.com.

Date-Nut Cheese Bread

3/4 c. boiling water
1/2 lb. pitted dates, finely cut
2 T. butter
1-3/4 c. all-purpose flour, sifted before measuring
1/4 t. salt
1 t. baking soda
1/2 c. sugar
1 egg, well beaten
1 c. shredded cheddar cheese
1 c. walnuts, chopped

Butter a 9 x 5 x 3" loaf pan. Heat oven to 325 degrees.

Pour boiling water over dates and butter. Let stand about 5 minutes until all butter is melted and mixture has cooled.

In a separate bowl, sift flour again with salt, soda, and sugar. Stir in the date mixture, beaten egg, cheese, and walnuts. Stir only until well-blended. Pour into prepared pan.

Bake for 50-60 minutes. Turn onto a rack to cool. Wrap in foil or clear plastic to store.

Makes 1 loaf.

Adapted from Food Fare, Orlando Sorosis Woman's Club, p. 25.

Banana Date Bread

3-1/2 c. flour
3 t. baking powder
1 t. salt
1 t. baking soda
2 c. mashed, ripe bananas
2 T. lemon juice
3/4 c. butter
1-1/2 c. sugar
3 eggs
3/4 c. milk
1/2 c. chopped dates
1/2 c. chopped walnuts

Grease 2 loaf pans. Preheat oven to 350 degrees.

Mix together flour, baking powder, salt, and baking soda. Separately, mash the bananas and add lemon juice to them.

Cream the butter and sugar. Add eggs and beat until fluffy. Add the flour mixture alternately with the milk. Fold in the bananas, dates, and nuts. Pour into loaf pans and bake for 1 hour or until loaves test done. Cool in pans for 10 minutes, then remove and cool on wire racks.

Adapted from Country Herb Cooking, p. 160.  

Cauliflower, Date & Banana Salad

1 cauliflower
1/2 c. pitted dates
2 bananas
1/2 c. mayonnaise
Grated rind and juice of 1 lemon

Break cauliflower into florets, then steam 5 minutes. Cool quickly. Chop dates and slice bananas. Mix mayonnaise, lemon rind, and juice together. Combine all the ingredients in a salad bowl and serve.

Serves 4-6.

Traditional Vegetarian Cooking: Recipes from Europe's Famous Crank's Restaurant, p. 77.

Figgy Pudding

2 c. sugar
2 eggs
1-1/2 c. flour
1-1/2 t. baking powder
1 t. salt
1 t. vanilla
1/4 c. milk
1/2 lb. dates, chopped
1 c.  nuts, chopped
1/4 lb. butter
1-1/2 c. brown sugar
2 c. boiling water

Cream sugar and eggs. Add flour, baking powder, salt, and vanilla alternately with milk. Add dates and nuts. Pour into a greased 9 x 13" pan.

Mix together butter, brown sugar, and boiling water. Pour over batter.

Bake at 350 degrees for about 1 hour.

Source unknown.

Date Souffle

2 eggs, separated
2 T. flour
1 t. baking powder
1 c. chopped dates
1 c. pecans
1 c. confectioner's sugar
Whipped cream for serving

Beat egg whites until stiff. Add yolks and beat briefly.

Sift flour and baking powder over dates and nuts. Add powdered sugar. Lightly mix in eggs. Place in souffle dish in cold oven. Bake 10 minutes at 250 degrees. Then increase heat to 375 degrees for about 30 minutes. Serve with whipped cream.

Adapted from The Pecan Cookbook, p. 82. 

Morning Glory Muffins

2 c. flour
1-1/4 c. sugar
2 t. baking soda
2 t. cinnamon
1/2 t. salt
1-1/2 c. finely grated carrot
1-1/2 c. finely grated apple
3/4 c. coconut
2/3 c. chopped pitted dates
3/4 c. pecans
3 beaten eggs
1 c. vegetable oil
1/2 t. vanilla

Grease muffin pan or use liners. Preheat oven to 375 degrees.

In a mixing bowl, combine flour, sugar, soda, cinnamon, and salt.

In another bowl, combine carrot, apple, coconut, dates, and pecans. Stir in beaten eggs, oil, and vanilla. Add to dry ingredients, stirring until moistened. Spoon evenly into muffin pan. Bake for 18-20 minutes.

Makes about 24 muffins.

Adapted from Camellia Rose Inn Cookbook, p. 34. 

Date Squares

1/3 c. all-purpose flour
1/3 c. whole wheat flour
1/3 c. sugar
1/2 t. baking soda
1/2 c. water
2 T. vegetable oil
1 egg white
1 t. vanilla
1/2 c. finely chopped pitted dates

Topping:
1/2 c. finely chopped pitted dates
3 T. sugar
1/3 c. orange juice
1/2 t. grated fresh orange peel
1 T. chopped walnuts

Preheat oven to 350 degrees.

Lightly oil an 8" square baking pan or spray with cooking spray.

In a large bowl, combine the flours, sugar, and baking soda, mixing well. Add water, oil, egg white, vanilla, and dates. Beat on low with an electric mixer until blended. Increase speed to high and beat 3 minutes. Spread mixture in prepared pan.

Bakes 20-25 minutes, until a toothpick inserted in the center comes out clean. Cool in pan on wire rack.

When cake is cool, combine dates, sugar, orange juice, and orange peel in a small saucepan. Bring to a boil over medium heat, stirring occasionally. Reduce heat slightly and simmer until thickened, about 15 minutes. Spoon over cooled cake. Sprinkle with nuts.

Cut into squares to serve.

Makes 16 servings.

Adapted from The Meatless Gourmet, p. 274.  

Panforte

1/2 c. coarsely chopped almonds, lightly toasted*
1 c. chopped, mixed dried fruit, cut into 1/4" pieces (raisins, dates, figs, apricots, and prunes)
1/2 c. all-purpose flour
1/4 c. cocoa, unsweetened
1 t. ground cinnamon
1/4 t. ground nutmeg
1/4 t. ground cloves
1/2 c. sugar
1/2 c. honey
1 t. grated fresh orange peel
1/2 t. grated fresh lemon peel
1 T. confectioner's sugar, divided

*To toast almonds, place almonds in a single layer on an ungreased baking sheet. Place in a 300-degree oven until lightly toasted. (Be careful they don't burn!)

Lightly oil a 9" cake pan or spray with cooking spray. Line the bottom of the pan with wax paper and spray again.

Place nuts and fruit in a large heatproof bowl. Combine flour, cocoa, and spices in a small bowl, and add to fruit mixture. Mix well.

Place sugar, honey, orange peel, and lemon peel in a small saucepan. Bring to a boil over medium heat. Continue boiling 3 minutes, no longer, watching carefully and lowering the heat if necessary to keep it from boiling over.

Remove pan from heat and immediately spoon over fruit mixture. Working quickly, mix until all ingredients are moistened. (Mixture will be quite stiff.) Spoon into prepared pan. Spread evenly in the pan using a knife dipped repeatedly into hot water.

Bakes 25 minutes, until set.

Cool 10 minutes in pan on a wire rack, then invert onto rack and peel off the waxed paper. Sprinkle with half of the confectioner's sugar.

To serve, sprinkle with remaining sugar just before serving and cut into wedges.

Store at room temperature, tightly covered, for up to 2 weeks.

Makes 12 servings.

Adapted from The Meatless Gourmet, p. 220.

Banana Date Bread

1 c. whole wheat flour
1 c. unbleached flour
1 t. baking soda
1/2 t. baking powder
1/4 t. salt
1/2 t. cinnamon
1/4 t. ground cloves
1/4 t. freshly grated nutmeg
1 c. chopped pitted dates
1 c. finely chopped walnuts
1/2 c. vegetable oil
1/2 c. honey
2 large eggs
1 c. mashed banana (about 3 small bananas)
1 t. vanilla

Preheat oven to 350 degrees. Butter and flour a 9 x 5" loaf pan.

In a large bowl, thoroughly combine the flours, baking soda, baking powder, salt, cinnamon, cloves, and nutmeg. Stir in the dates and walnuts.

In a medium bowl, beat the oil and honey together until smooth. Beat in the eggs, banana, and vanilla until well mixed. Pour into the flour mixture and stir just until evenly moistened. Scrape the batter into the prepared pan.

Bake 60-70 minutes or until a knife inserted in the center comes out clean. (If the loaf begins to brown too much before it's done, cover with a sheet of foil and keep baking.)

Let stand on a wire rack 10 minutes before removing from pan. Cool completely before slicing, about 2 hours.

Makes 1 loaf.

Adapted from Quick Vegetarian Pleasures, p. 58.

Walnut-Date Loaf

2-1/2 c. unsifted flour
1 c. coarsely chopped walnuts
3/4 c. sugar
1 T. baking powder
1/4 t. salt
1 package (8 oz.) chopped dates (about 1-1/4 c.)
2 eggs
3/4 c. water
1/2 c. mayonnaise
1-1/2 t. vanilla

Grease and flour a 9x5x3-inch loaf pan. In large bowl, sift together flour, sugar, baking powder, and salt. Stir in walnuts and dates; set aside.

In small bowl, beat eggs slightly. Beat in water, mayonnaise, and vanilla until smooth. Add to dry ingredients; stir just until moistened. Spoon into prepared pan.

Bake at 350 degrees for 50-60 minutes or until cake tester comes out clean. Cool in pan 10 minutes. Remove from pan; cool on wire rack.

Makes 1 loaf.

 Adapted from That Amazing Ingredient: Mayonnaise!, p. 104.

Date-Nut Galette

1 (15 oz.) package refrigerated piecrusts
Parchment paper
2 large eggs
1/3 cup dark corn syrup
2 Tbsp. butter, melted
1 tsp. vanilla extract
1 tsp. orange zest
1/4 tsp. salt
1 cup chopped walnuts
1 (8 oz.) package chopped dates
1 egg white
Sweetened whipped cream
Garnish: orange zest strips

Preheat oven to 425 degrees. Unroll 1 piecrust, and place on a parchment paper-lined baking sheet; lightly brush top of crust with water. Unroll remaining crust; place over bottom crust. Gently roll or press crusts together to form a 12-inch circle.

Whisk together eggs and next 5 ingredients; stir in walnuts and dates. Spoon date filling into center of prepared crust, spreading to within 2 inches of edges. Fold a 2-inch border of dough over filling, overlapping edges. Whisk together egg white and 1 tsp. water in a small bowl. Brush border of dough with egg white mixture.

Bake on lowest oven rack at 425 degrees for 10 minutes. Reduce oven temperature to 350 degrees, and bake 35 minutes or until pastry is browned. Cool on a wire rack before serving with dollops of sweetened whipped cream. Garnish if desired.

8 servings.

From 2010 Christmas with Southern Living, p. 61.