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Date Shakes
3/4 cup
Mozafati Dates (Peeled & Pitted)
11/4 cups
milk
1
pint
vanilla ice cream
Put dates and 1/2 cup of milk in a blender on
high speed.
Blend until smooth. Add remaining milk and ice cream. Blend at low speed until
mixed.
Serve immediately.
Serves 3-4.
Date and NutCake
2
Ibs.
Dates (pitted)
2 Ibs.
Walnuts.
2 cups
Flour
1 Tea Spoon Baking Power
4
Eggs
1 Tea Spoon Vanilla
pinch of salt
leave dates and nuts in big pieces and sift one cup flour over them, then the
other cup flour with baking powder. Beat eggs till light and mix thoroughly
into the date mixture. Add vanilla and salt. Bake very carefully in a moderate
oven (350 degreesF.) for one hour, in a 9- inch square pan. Always line the pan
with two thicknesses of brown paper
Ranginak Date Dessert (Iranian
Style)
1
kg
Wheat Flour
500 to 600
gr. Oil
250
gr. Sugar
Power
1
kg. Soft
Dates (pitted)
250
gr. Walnuts
2 Table
Spoons Sinemon
Power
1 Tea
Spoon Cardamom
Power
2 Table spoons
Pistachio Kernels (Chopped & Floured)
heat the oil, add flour and fried it while continuously beating to become
golden, put it be colder to warm, add sugar, sinemon and cardamoms, spread and
flat half ofthis in a dish, put the walnuts inside pitted dates then stuff
dates on top, spread another half of fried flour on top of dates and flat it,
cut this into cubs and serve it.
Date Dessert
3
Eggs (well beaten)
1
cup
sugar
1
cup
dates (chopped & floured)
1
cup cake
flour
2
tsp. Baking
powder
pinch salt
1
cup walnuts
(chopped)
1
pint
whipping cream
beat eggs well. Add sugar. Add dates. Sift flour, baking powder and salt. Add
to egg mixture. Add nuts. Bake at 350 degrees for 25-30 minutes in 8X11 pan.
Cool. Break into one-inch pieces, fold into whipped cream. Refrigerate for
several hours or overnight.
Date Salad
1 can (81/2 oz.)
crushed pineapple (drained)
1 pkg. (8 oz.) cream cheese
(softened)
1/4 cup
pinapple juice
1/2 cup
nuts (chopped)
2
cups
dates (chopped)
2
cups
cool whip topping
Drain pineapple thoroughly; reserve one-fourth cup juice. Beat cream cheese
until soft, then add the one-fourth cup juice. Beat again.Add pineapple, nuts
and dates, blending well.Fold cool whip gently into the date mixture. Turn into
a 9X9 square pan or mold and freeze firm. Makes 9 servings.
Savory Stuffed Dates
(Appetizer)
24
whole blanched almonds
24
Mozafati dates (pitted)
11/4 Tea
Spoon Ground white pepper
3/4 Tea
Spoon Ground
nutmeg.
1/4 Tea
Spoon Ground
cinnamon
3 Tea Spoon
Dry mustard
4 Tea
Spoon
Soy sauce
2 Tea
Spoon Sanflower
oil
Peeled the dates and stuff them with almonds. Press dates to reshape. In a bowl
combine remaining ingredients; add dates. Stir to coat dates. Let stand
threehours, stirring occasionally. When ready to serve arrange dates on a
baking sheet. Bake in a 350 degree oven till heated through (about 6-7
minutes). Insert a cocktail pick into each date and stick them into a
grapefruit.Place on a serving tray; serve hot. Makes 24 pieces (6-8 servings)
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