Crunchy Date Rounds Recipes
CRUNCHY DATE ROUNDS
I got this recipe as a young girl when I spent the summer with my great grandma. Now I make them for my family and they all love them. "Granny" lives on if only through my recipe box.
Provided by LAURA
Categories Desserts Cookies Fruit Cookie Recipes Date
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine flour and baking soda in a small mixing bowl.
- Cream butter, brown sugar, vanilla and white sugar together. Beat in eggs. Mix well. Slowly blend in the flour mixture. Fold in the dates. Drop dough by teaspoonful into crushed corn flake cereal until coated.
- Bake on ungreased cookie sheets for 10 to 15 minutes.
Nutrition Facts : Calories 390.7 calories, Carbohydrate 57.7 g, Cholesterol 71.7 mg, Fat 16.5 g, Fiber 1.8 g, Protein 4.4 g, SaturatedFat 10 g, Sodium 249.5 mg, Sugar 34.8 g
CRISPY DATE BARS
I make these chewy bars around the holidays because they make a nice-size batch for my family. Plus, they keep well in the refrigerator, so I can make them when it's convenient. -Anna Sheehan, Spokane, Washington
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the flour and sugar; cut in butter until crumbly. Press into a greased 9-in. square baking pan. Bake at 375° for 10-12 minutes or until golden brown. , Meanwhile, in a heavy saucepan, combine the dates, sugar and butter; bring to a boil. Reduce heat; cook and stir for 3 minutes. Add 1/2 cup hot mixture to egg; return all to pan. Bring to a boil. Remove from the heat; stir in cereal, nuts and vanilla. Spread over crust. Cool on a wire rack. , In a small bowl, combine frosting ingredients; beat until creamy. Frost bars; cut and store in the refrigerator.
Nutrition Facts : Calories 235 calories, Fat 12g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 114mg sodium, Carbohydrate 31g carbohydrate (23g sugars, Fiber 1g fiber), Protein 3g protein.
CRUNCHY DATE ROUNDS
I got this recipe as a young girl when I spent the summer with my great grandma. Now I make them for my family and they all love them. "Granny" lives on if only through my recipe box.
Provided by LAURA
Categories Date Cookies
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine flour and baking soda in a small mixing bowl.
- Cream butter, brown sugar, vanilla and white sugar together. Beat in eggs. Mix well. Slowly blend in the flour mixture. Fold in the dates. Drop dough by teaspoonful into crushed corn flake cereal until coated.
- Bake on ungreased cookie sheets for 10 to 15 minutes.
Nutrition Facts : Calories 390.7 calories, Carbohydrate 57.7 g, Cholesterol 71.7 mg, Fat 16.5 g, Fiber 1.8 g, Protein 4.4 g, SaturatedFat 10 g, Sodium 249.5 mg, Sugar 34.8 g
CRUNCHY CUCUMBER ROUNDS
I found the recipe for these cute crisp appetizers in an old cookbook several years ago. They're fun to serve because people inevitably ask, "What's in this?" Make sure your cucumber slices are dry so the fruit mixture will stick to the tops. -Phyllis Pollock, Erie, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 4 dozen.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the apple, pineapple, pecans, sour cream and salt. cover and refrigerate until chilled. , To score cucumbers, cut lengthwise strips through peel. Cut each cucumber into 16 slices. Blot with paper towels to remove moisture. Spoon 1 teaspoon apple mixture on each slice.
Nutrition Facts : Calories 21 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 15mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
CRUNCHY CUCUMBER ROUNDS (TASTE OF HOME)
Make and share this Crunchy Cucumber Rounds (Taste of Home) recipe from Food.com.
Provided by Rainbow Slushie
Categories Fruit
Time 30m
Yield 4 dozen, 24 serving(s)
Number Of Ingredients 6
Steps:
- In a small bowl, combine the apple, pineapple, pecans, sour cream and salt. cover and refrigerate until chilled.
- To score cucumbers, cut lengthwise strips through peel. Cut each cucumber into 16 slices. Blot with paper towels to remove moisture. Spoon 1 teaspoon apple mixture on each slice.
Nutrition Facts : Calories 22.6, Fat 1.2, SaturatedFat 0.3, Cholesterol 1, Sodium 14, Carbohydrate 3.1, Fiber 0.5, Sugar 1.9, Protein 0.5
CRISPY ROUNDS
In France, a croûte is simply a slice of bread that has been either toasted or fried. For the crispy rounds, a baguette-style bread is ideal. We like sourdough, olive bread, ciabatta, or pumpernickel, although any type of thinly sliced bread works. We cut the bread into thin rounds or triangles and brush one side with butter or olive oil, then toast them on the grill or under the broiler until lightly golden. Depending on what you're serving them with, you can cook them like toast, so that they're still a little tender, or until crisp all the way through. The toasted, chewy variations are best served right away, while still warm, whereas thoroughly crisp croûtes will keep for several days in an airtight container or Ziploc bag. Be sure to let them cool completely before storing or they will steam and soften when stored. If you want to get a little fancy, try mixing some chopped herbs, grated cheese, or smashed raw or roasted garlic in with the butter or oil.
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F. In a small bowl, whisk together the olive oil, lemon juice, and seasonings (except salt). Brush the pita rounds on both sides with the seasoned oil. Cut each round into 12 wedges. Lay the wedges on a baking sheet in a single layer. Sprinkle lightly with salt and bake for about 10 minutes, then turn wedges over and bake another 3-5 minutes. They should be darkened and crispy but not too brown. Cool completely and serve. Any leftovers will keep for several days in a Ziploc bag or airtight container.
- Defrost the wrappers and peel them apart. Stack and cut them in half (some are round and some are square; it doesn't matter). Brush them with a little egg white and sprinkle with black and white sesame seeds. Heat 2 inches of oil to 350°F in a saucepan or wok and gently drop in the crisps, a few at a time. If they start to curl, straighten them with tongs. Turn them once, and when they are light golden brown (about 30 seconds), remove and drain them on paper towels. When the crisps are cool, place in an airtight container or Ziploc bag; they will stay crisp for several days.
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2021-11-03 The presence of date in this recipe makes these cookies so tonic. I am sure that you and your family will love them. I am sure that you and your family will love them. Yields 1 Serving Quarter (0.25 Servings) Half (0.5 Servings) Default (1 Serving) Double (2 Servings) Triple (3 Servings) Prep Time 6 mins Cook Time 14 mins Total Time 20 mins
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