Buttery Pecan Date Spread Recipes

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PECAN DATE BUTTER



Pecan Date Butter image

The ratio of nuts to dates is about 6 to 1 to get the sweetness just right. Again, it took several attempts to exactly match the taste and texture of the jar we bought, and we feel that we achieved it. By the way, a 12-ounce jar of this product was $12.99 at the supermarket and $20 on Amazon, so making your own will save money.

Provided by A Family Feast

Categories     spread

Time 15m

Number Of Ingredients 4

1 pound pecan halves or pieces
10 pitted dates, about 2 ounces
1 ½ teaspoons of a neutral oil, we used grapeseed oil
½ teaspoon Himalayan pink salt*

Steps:

  • Place pecans in a dry saute pan and over medium heat toast until browned. Toss often (every ten seconds or so) so they don't burn. As soon as they are toasted, pour out of the hot pan onto a plate or small sheet tray to cool. Let cool completely to room temperature.
  • Check to make that all of the dates are in fact pitted. I found out the hard way that sometimes a few unpitted dates get mixed in.
  • Place the dates in the bowl of a food processor along with the oil and puree until smooth. With my high-speed food processor, it took about a minute or two to get the dates to a gummy consistency.
  • Remove the pureed date mixture to a small bowl.
  • In the same food processor bowl, add the now cooled pecans. Process in 15 second blasts, removing the cover for a second to release heat. I found out through trial and error that if you just let it go, the heat from friction and the food processor motor will heat the nuts and separate the oil from the nut solids. Once that happens, there is nothing you can do to correct it and you must start over.
  • Keep pulsing for 15 seconds and eventually the nuts will go from pieces to ground, to a fine ground and finally to a smooth creamy consistency. To get mine to a smooth creamy consistency took about 2-3 minutes, stopping every 15 seconds to make sure the mixture did not heat up too much.
  • Once the nuts are creamy, add the pureed dates back in along with the salt and pulse just to combine.
  • Taste and add more salt as needed.

Nutrition Facts : ServingSize 2 tablespoons, Calories 239 calories, Sugar 11.1 g, Sodium 72.8 mg, Fat 20.6 g, SaturatedFat 1.8 g, TransFat 0 g, Carbohydrate 15.2 g, Fiber 3.8 g, Protein 2.9 g, Cholesterol 0 mg

GRANDMA'S CRISPY DATE AND PECAN COOKIES



Grandma's Crispy Date and Pecan Cookies image

Family Christmas tradition. Is it candy or a cookie? Grandma Ziegler says it's a cookie that tastes better than candy. Enjoy with a cup of coffee. They are yummy. Store in an airtight container; do not store in the refrigerator.

Provided by Apryl

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 20m

Yield 36

Number Of Ingredients 8

1 cup shredded coconut, or as needed
1 cup white sugar
½ cup margarine, softened
2 eggs, beaten
½ cup chopped pecans
½ pound chopped dates
2 ½ cups crispy rice cereal (such as Rice Krispies®)
1 teaspoon vanilla extract

Steps:

  • Place coconut in a shallow bowl.
  • Stir sugar, margarine, and eggs together in a heavy skillet on the stove, with the burner off. Add pecans and dates. Cook over medium heat, stirring continuously, until thickened, about 10 minutes.
  • Stir in rice cereal and vanilla extract. Remove from the heat and quickly roll mixture into 1-inch balls. Roll balls in coconut to coat and place on waxed paper to cool.

Nutrition Facts : Calories 92.8 calories, Carbohydrate 13.3 g, Cholesterol 10.3 mg, Fat 4.5 g, Fiber 0.9 g, Protein 0.9 g, SaturatedFat 1.2 g, Sodium 53.9 mg, Sugar 10.6 g

OATMEAL, PECAN, AND DATE STICKY BISCUITS



Oatmeal, Pecan, and Date Sticky Biscuits image

They look like sticky buns, but these sweet, gooey treats are actually made from biscuit batter. They're great with brunch.

Provided by Selma Brown Morrow

Yield Makes 8 servings

Number Of Ingredients 15

Nonstick vegetable oil spray
1/2 cup plus 1/3 cup (packed) dark brown sugar
1/4 cup (1/2 stick) unsalted butter, diced
1/4 cup dark corn syrup
3/4 teaspoon vanilla extract
1 1/2 cups pecan halves
1/2 cup diced pitted Medjool dates
3/4 teaspoon ground cinnamon
2 cups all purpose flour
1/2 cup quick-cooking oats
2 tablespoons sugar
21/2 teaspoons baking powder
3/4 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, diced, plus 3 tablespoons melted unsalted butter, divided
3/4 cup (or more) buttermilk

Steps:

  • Position rack in center of oven; preheat to 375°F. Spray 10-inch-diameter cake pan with 2-inch-high sides with nonstick spray. Combine 1/2 cup brown sugar, butter, and corn syrup in medium saucepan. Whisk over medium heat until sugar dissolves and syrup is bubbling at edges, about 2 minutes. Remove from heat. Whisk in vanilla.
  • Spread syrup evenly in prepared pan. Arrange pecans, rounded side down, in concentric circles in syrup. Mix 1/3 cup sugar, dates, and cinnamon in small bowl.
  • Whisk first 5 ingredients in large bowl. Add diced butter. Rub in with fingertips until coarse meal forms. Add 3/4 cup buttermilk and toss, using fork, until moist clumps form, adding more buttermilk by tablespoonfuls if dough is dry. Gather dough into ball; flatten into rectangle.
  • Roll dough out on floured parchment paper to 16x8-inch rectangle. Brush with 2 tablespoons melted butter. Sprinkle evenly with date mixture; press to adhere. Starting at 1 long side and using parchment as aid, roll up jelly-roll style. Cut dough log crosswise into 8 equal pieces. Place 1 piece, cut side down, in center of pan; arrange remaining 7 pieces around center. Press each to flatten slightly. Brush tops with 1 tablespoon melted butter.
  • Bake biscuits until tester inserted into dough comes out clean and syrup is bubbling thickly, about 35 minutes. Remove biscuits from oven and let stand 1 minute. Place platter over pan. Using oven mitts, hold pan and platter together and invert. Lift off pan; scrape syrup left in pan over biscuits. Cool at least 30 minutes. Serve warm or at room temperature.

BUTTERY PECAN DATE SPREAD



Buttery Pecan Date Spread image

Serve this tasty spread at your next brunch with crackers, nut bread or on bran muffins at breakfast. Land-O-Lakes Cookbook.

Provided by daisygrl64

Categories     Spreads

Time 15m

Yield 1 cup

Number Of Ingredients 5

1/3 cup butter or 1/3 cup margarine, softened
3 ounces cream cheese, softened
1/4 cup dates, finely chopped
1/4 cup pecans, chopped
1 tablespoon sherry wine or 1 tablespoon apple juice

Steps:

  • in small mixer bowl combine the cream cheese, beat at med speed, scraping bowl often until well mixed.
  • by hand stir in remaining ingredients.
  • serve with crackers or nut bread.
  • store refrigerated.

Nutrition Facts : Calories 1214.8, Fat 110.8, SaturatedFat 59.2, Cholesterol 256.1, Sodium 691.7, Carbohydrate 41.5, Fiber 6.2, Sugar 30.1, Protein 10.7

DATE PECAN BARS



Date Pecan Bars image

Provided by Food Network

Categories     dessert

Time 1h10m

Yield 24 Date Pecan Bars

Number Of Ingredients 10

3 cups dates, coarsely chopped
1/4 cup sugar
1 1/2 cups water
1 cup pecans, finely chopped
3/4 cup unsalted butter
1 cup light brown sugar
1 3/4 cups sifted unbleached all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 cups rolled oats

Steps:

  • To prepare filling, mix together dates, sugar and water in saucepan and cook over low heat, stirring constantly, until thickened (about 10 minutes). Allow to cool. Add pecans.
  • Preheat oven to 400 degrees. Cream butter and brown sugar. Combine remaining ingredients and stir into butter mixture until well blended. Press half of the filling into a 9x13-inch glass baking dish. Spread with cooled filling. Cover with remaining filling mixture, patting lightly. Bake until lightly browned (approximately 25 to 30 minutes). Cool and cut into bars.

BUTTER PECAN FRENCH TOAST



Butter Pecan French Toast image

This dish is a fabulous twist on traditional French toast. Substituting French bread for regular sliced bread and adding bourbon to the sauce makes it a real showstopper that's perfect for breakfast, brunch or even dessert.

Provided by Ree Drummond Bio & Top Recipes

Categories     main-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 12

8 tablespoons (1 stick) salted butter, plus more for serving
1/2 cup whole milk
5 large eggs
1 1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon, plus more for serving
1 teaspoon vanilla extract
1 small French bread, cut into 1-inch slices
Pinch of kosher salt
1 cup bourbon
3/4 cup chopped pecans
Powdered sugar, for serving
Whipped cream, for serving

Steps:

  • Heat a large nonstick skillet over medium-low heat and melt 2 tablespoons of the butter.
  • In a large bowl, combine the milk, eggs, 1/4 cup of the brown sugar, the cinnamon, and vanilla. Whisk together until everything's combined and smooth.
  • One by one, dunk the slices of bread into the egg mixture and place them on the buttery skillet.
  • Fit as many slices in the skillet as you can, cooking them until golden on the first side, about 2 1/2 minutes. Flip to cook them on the other side for about 2 minutes. Remove them to a plate. Add 2 tablespoons of the butter to the skillet and repeat with the rest of the bread slices until they're all cooked.
  • To the same skillet, add the remaining 4 tablespoons butter, the remaining 1 cup of brown sugar, and the salt. Stir and cook over medium heat until the butter and sugar are melted and bubbling, 2 to 3 minutes. Turn off the heat completely, pour in the bourbon and stir, allowing the fumes to dissipate for about 1 minute. Turn the stove on medium heat and continue to stir and cook for another minute, or until the mixture is starting to thicken. Add the pecans, stir to combine. Keep cooking the sauce, stirring constantly, until the mixture is deep golden, 2 to 3 minutes. Be careful not to cook it too long as it will become chewy, you want a nice caramelly sauce. Turn off the heat.
  • Serve two pieces of French toast with a little butter. Sift over some powdered sugar.
  • Spoon on a generous amount of the sauce then top with whipped cream and a sprinkling of cinnamon.

BUTTERY PECAN DATE SPREAD



Buttery Pecan Date Spread image

This spread is made from a butter & cream cheese blend. It includes chopped dates, chopped pecans, & white wine. Try it with bagels, crackers or nut bread.

Provided by Eileen Goltz

Categories     Dairy

Time 10m

Yield 1 cup

Number Of Ingredients 5

⅓ cup butter, softened
3 oz. cream cheese, softened
¼ cup dates, finely chopped
¼ cup pecans, chopped
1 Tablespoon white wine

Steps:

  • In small electric mixing bowl combine the butter and cream cheese. Mix on medium speed, scraping bowl often, until well mixed (1-2 minutes). By hand, stir in the dates, pecans and white wine. Mix until combined.

PECAN DATE PUDDING



Pecan Date Pudding image

This date pudding recipe was passed down from my great-grandmother to my grandmother. They lovingly served it with whipped cream on top. We never had a holiday without it. -Patricia Rutherford, Winchester, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 10

1 cup all-purpose flour
2 cups packed brown sugar, divided
1-1/2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons butter, divided
3/4 cup whole milk
1 cup chopped dates
1 cup chopped pecans
2 cups water
Whipped cream, optional

Steps:

  • Preheat oven to 350°; In a bowl, combine the flour, 1 cup brown sugar, baking powder and salt. Melt 1 tablespoon of butter; combine with milk. Stir into flour mixture until smooth. Fold in dates and walnuts. Transfer to a greased 8-in. square baking dish., In a large saucepan, bring remaining 1 cup brown sugar and water to a boil. Cook and stir until sugar is dissolved. Remove from the heat; stir in remaining 1 tablespoon butter until melted. Pour over batter., Bake until a toothpick inserted near the center of cake comes out clean, 50-60 minutes. Serve warm. If desired, top with whipped cream.

Nutrition Facts : Calories 452 calories, Fat 14g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 213mg sodium, Carbohydrate 83g carbohydrate (67g sugars, Fiber 3g fiber), Protein 4g protein.

DATE AND PECAN CAKE WITH A GOOEY TOPPING



Date and Pecan Cake With a Gooey Topping image

This is an easy and delicious cake. It has been in my family for years, Its the very 1st cake i baked. I always have chopped dates and nuts in the freezer, so when a recipe calls for either its easy just to whip out.

Provided by lemoncurd

Categories     Dessert

Time 1h15m

Yield 1 cake, 10 serving(s)

Number Of Ingredients 12

1 1/4 cups of chopped dates
1 cup boiling water
1 teaspoon bicarbonate of soda
125 g butter
1 cup caster sugar
2 eggs
1 1/2 cups flour
1 teaspoon baking powder
1/2 cup of chopped pecan nuts
1 cup dark brown sugar
1 cup whipping cream
2 tablespoons butter

Steps:

  • Sprinkle bicarbonate of soda on dates pour the water over and allow to stand for 15 minutes.
  • Sift the flour and baking powder.
  • Cream butter and sugar well.
  • Add eggs one at a time beating well after each addition.
  • Add sifted flour mixture to the egg mixture.
  • Fold in the date mixture and pecans into the butter and flour mix Bake in a tube or bundt pan@ 180 celsius for 35-45 minute.
  • Allow to cool and pour topping over.
  • Decorate with chocolate covered dates and pecans.
  • TOPPING:.
  • Combine all the topping ingredients in a saucepan and cook on hight for 6-8 minutes.

Nutrition Facts : Calories 535.5, Fat 26.4, SaturatedFat 14, Cholesterol 107.7, Sodium 283, Carbohydrate 74, Fiber 2.8, Sugar 55.6, Protein 4.9

BUTTER PECAN ROUNDS



Butter Pecan Rounds image

An easy drop cookie, and one of my husband's favorites. Use real butter in the recipe.

Provided by Jennifer

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Yield 18

Number Of Ingredients 11

2 tablespoons butter
1 ½ cups chopped pecans
1 ½ tablespoons white sugar
½ cup unsalted butter
½ cup white sugar
½ cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
1 ⅔ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
  • In a skillet over medium heat toast the pecans with 2 tablespoons of the butter, cooking for about 5 minutes. Sprinkle 1 1/2 tablespoons of the white sugar over the top.
  • Cream 1/2 cup of the butter with the white and brown sugar. Beat in the egg and vanilla. Mix in the flour, baking soda and salt. Stir in the pecan mixture.
  • Drop tablespoonfuls of dough onto the prepared baking sheets. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes until golden brown. Let cool and devour.

Nutrition Facts : Calories 214.8 calories, Carbohydrate 22.7 g, Cholesterol 27.3 mg, Fat 13.3 g, Fiber 1.2 g, Protein 2.5 g, SaturatedFat 4.7 g, Sodium 115.2 mg, Sugar 13 g

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