Date And Walnut Spread Recipes

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DATE WALNUT LOAF



Date Walnut Loaf image

This is the date loaf I've been making for years, originally found in a FiveRoses cookbook, I think. I like to spread a little butter on slices of it and have it with tea.

Provided by Lennie

Categories     Quick Breads

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 11

3/4 cup boiling water
1 teaspoon baking soda
1 1/2 cups chopped dates
1 1/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 large egg
3/4 cup packed brown sugar
3/4 cup chopped walnuts, toasted
1 teaspoon vanilla
1/4 cup melted butter, cooled to room temperature

Steps:

  • Preheat oven to 350F; spray a loaf pan with nonstick baking spray like Pam, and set aside.
  • In a small bowl or measuring cup, pour boiling water over baking soda so that soda dissolves.
  • Place dates in a mixing bowl and pour water/soda mixture over dates; let cool.
  • In a small bowl, stir together the flour, baking powder and salt; set aside.
  • In a different bowl, beat the egg with an electric mixer, then slowly add the brown sugar, beating well after each addition.
  • To the egg/sugar mixture, add cooled date mixture, toasted nuts and vanilla; mix well.
  • Stir in the dry ingredients.
  • Now, add the melted butter and mix well.
  • Pour this mixture into the prepared pan and bake in preheated oven for approximately 55 minutes, or until loaf tests done.
  • Let cool 10 minutes before removing from pan, then cool completely on a rack.

BRITISH DATE AND WALNUT LOAF CAKE



British Date and Walnut Loaf Cake image

This is an easy recipe to follow and it's great for any occasion. It's a very moist loaf cake, ideally cut into slices and buttered. It keeps very well in an airtight container - it usually doesn't last longer than a day in my house before it's all gone! [Recipe originally submitted to Allrecipes.co.uk]

Provided by wakeylass

Categories     Desserts     Nut Dessert Recipes     Walnut Dessert Recipes

Time 1h40m

Yield 8

Number Of Ingredients 8

4 ounces pitted chopped dates
2 ounces margarine
1 cup boiling water
1 teaspoon baking soda
8 ounces self-rising flour
6 ounces brown sugar
2 ounces chopped walnuts
1 egg, beaten

Steps:

  • Place dates and margarine in a bowl with boiling water and baking soda. Gently mix with a wooden spoon until margarine has melted and dates are plumped up. Let cool to room temperature, at least 30 minutes.
  • Preheat the oven to 325 degrees F (165 degrees C). Line a 2-pound loaf pan with parchment paper.
  • Combine flour, brown sugar, and walnuts in a separate bowl. Add to bowl with the date mixture. Mix well with a wooden spoon. Add egg and mix in. Spoon mixture into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 75 minutes. Let cool on a wire rack.

Nutrition Facts : Calories 324 calories, Carbohydrate 53 g, Cholesterol 23.3 mg, Fat 11.2 g, Fiber 2.4 g, Protein 5.1 g, SaturatedFat 1.7 g, Sodium 594.9 mg, Sugar 29.6 g

DATE NUT BREAD



Date Nut Bread image

A wonderful, very rich loaf that is moist and delicious. Keeps well if you hide it! Good toasted for breakfast also.

Provided by Peggy

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h40m

Yield 24

Number Of Ingredients 10

1 ½ cups dates, pitted and chopped
2 ¼ cups boiling water
3 teaspoons baking soda
1 cup chopped walnuts
2 cups white sugar
3 tablespoons margarine
2 eggs, beaten
1 teaspoon salt
4 ½ cups all-purpose flour
1 teaspoon vanilla extract

Steps:

  • Combine baking soda with the boiling water. Soak the dates in the water and baking soda solution for 30 minutes.
  • Cream sugar and butter together. Add eggs, vanilla, dates, nuts, flour, and salt.
  • Divide batter equally between two 9 x 5 (or 8 1/2 x 4 1/2) inch greased loaf pans. Bake 1 hour at 300 degrees F (150 degrees C) (or until loaf tests done). Can be frozen when cool.

Nutrition Facts : Calories 225.9 calories, Carbohydrate 42.2 g, Cholesterol 15.5 mg, Fat 5.2 g, Fiber 1.7 g, Protein 3.9 g, SaturatedFat 0.7 g, Sodium 276.3 mg, Sugar 22.7 g

DATE AND WALNUT COOKIES



Date and Walnut Cookies image

This recipe comes from "Treasured Recipes Old and New 1975," a community cookbook by the Schuyler-Brown Homemakers Extension in Iowa Falls. It was contributed by Wilma Miller, who credits the recipe to her great-aunt. Ms. Miller wrote that the original recipe called for two pounds of walnuts, but that she prefers it with pecans "and not that many." That makes sense. Mixing in even a pound of nuts requires the arms of a sturdy farm wife. The recipe yields enough for an entire church supper.

Provided by Florence Fabricant

Categories     snack, cookies and bars, dessert

Time 2h

Yield 6 to 7 dozen cookies

Number Of Ingredients 11

2 1/2 cups/350 grams all-purpose flour
1 teaspoon/5 grams salt
1 teaspoon/3 grams cinnamon
1/2 teaspoon/1 1/2 grams ground cloves
8 ounces/2 sticks/227 grams soft unsalted butter
1 1/2 cups/300 grams light brown sugar
3 large eggs, lightly beaten
1 tablespoon/13 grams baking soda
1 pound/450 grams chopped pitted dates
1 pound/450 grams chopped walnuts or pecans
Confectioners' sugar

Steps:

  • Heat oven to 350 degrees. Line one or more baking sheets with parchment. Place flour in a bowl and whisk in the salt, cinnamon and cloves. Set aside.
  • Cream butter and brown sugar together by hand or in an electric mixer. Beat in eggs. The mixture will not be smooth. Dissolve the baking soda in 1 tablespoon hot water and stir it in. Stir in the dates and nuts. The batter will be heavy and not easy to mix. Work in the flour mixture, about a third at a time. If your electric mixer has a dough hook, use it for working in the flour.
  • Scoop heaping teaspoons of batter onto prepared baking sheet or sheets, making craggy mounds about 1 1/2 inches in diameter. Space them about 1 1/2 inches apart; the cookies will not spread very much. (Alternatively, for neater cookies, you can roll the batter into balls between your palms, then lightly press them down with the back of a spoon or the tines of a fork.) Allow to sit at room temperature 30 minutes to 1 hour before baking. Depending on the size of your oven and your baking sheets, you can form the cookies ready to bake on sheets of parchment paper on your countertop, then transfer them to baking sheets in shifts.
  • Bake 15 to 20 minutes, until nicely browned. Let cool, then dust with sifted confectioners' sugar. If you plan to freeze some of the cookies, do not dust them with confectioners' sugar; wait until after they thaw.

Nutrition Facts : @context http, Calories 110, UnsaturatedFat 4 grams, Carbohydrate 13 grams, Fat 6 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 2 grams, Sodium 59 milligrams, Sugar 8 grams, TransFat 0 grams

DATE-AND-WALNUT BARS



Date-and-Walnut Bars image

This recipe for golden, chewy, date-and-walnut-packed bars comes from the Los Angeles pastry chef Margarita Manzke, who grew up in the Philippines and now runs the sweet side of the kitchen at République. When she was in high school, Manzke came across the classic recipe for "food for the gods" in a thin pamphlet of Filipino desserts, and she made the bars again and again, learning how to produce a consistently tender, chewy batch: Don't overcream the butter, and don't use a light hand with the dates. Manzke sells fresh bars at République, but know that at home the cooled, cut bars store well in the freezer, ready to pop out and defrost at a moment's notice.

Provided by Tejal Rao

Categories     cookies and bars, dessert

Time 1h

Yield About 24 bars

Number Of Ingredients 10

2 2/3 cups/340 grams all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
4 cups/400 grams large Medjool dates, pitted and roughly chopped into 1/2-inch pieces
1 pound/450 grams unsalted butter (4 sticks), at room temperature
2 1/3 packed cups/515 grams dark brown sugar
1/4 cup/50 grams granulated sugar
6 eggs
2 1/3 cups/280 grams walnuts, roughly chopped

Steps:

  • Heat the oven to 325, and line a 13-by-18-inch sheet pan with parchment paper. Whisk together the flour, baking powder, baking soda and salt in a large bowl until well mixed and no lumps remain. Tip about 1/2 cup of the flour mixture into a medium bowl; add the dates, and toss well to coat, breaking up the dates as you go. Set aside.
  • In a stand mixer fitted with the paddle attachment, cream the butter with both sugars just until smoothly incorporated, about 2 minutes on medium speed. Add the eggs in 3 batches, mixing well each time and scraping down the sides of the bowl and the paddle between additions.
  • Add the flour mixture and date mixture, and mix gently on low just until incorporated. Remove the bowl from the mixer, and use a spatula to fold in the walnuts. Transfer the mixture to the parchment-lined sheet pan, and use an offset spatula to spread it in an even layer, pushing it into the edges and corners and smoothing the surface. Bake until brown and set, about 45 minutes.
  • Cool completely in the pan, then remove and cut into squares. Serve right away, or store in an airtight container for up to 5 days.

Nutrition Facts : @context http, Calories 414, UnsaturatedFat 12 grams, Carbohydrate 48 grams, Fat 24 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 11 grams, Sodium 131 milligrams, Sugar 34 grams, TransFat 1 gram

DATE AND WALNUT SPREAD



Date and Walnut Spread image

The holiday season is upon us. Time to make those homemade gifts of quick breads, muffins and bagels. What better than to include a container of your specially made spread to a bread basket. This is super quick and can be ready in 5 minutes.

Provided by PaulaG

Categories     Spreads

Time 10m

Yield 3/4 cup

Number Of Ingredients 7

4 ounces neufchatel cheese, room temperature
3 tablespoons powdered sugar
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ginger
1/4 cup walnuts
1/3 cup pitted dates

Steps:

  • In a small bowl beat together the neufchatel cheese, powdered sugar and spices.
  • In a food processor finely chop the walnuts. Add chopped nuts to cream cheese mixture then finely chop the dates. Add in dates and stir with a rubber spatula until blended.
  • Place mixture into a custard cup, cover and refrigerator until chilled. Serve with bagels and quick breads for a delicious treat.

Nutrition Facts : Calories 954.2, Fat 60.4, SaturatedFat 21.9, Cholesterol 112.1, Sodium 508.9, Carbohydrate 93.5, Fiber 8.9, Sugar 78.7, Protein 21.5

WALNUT DATE SPREAD



Walnut Date Spread image

"Wanting to bring a different kind of sandwich to a meeting, I experimented with various spreads. This fruit and nut combination was a winner," say Leora Muellerleile of Turtle Lake, Wisconsin. "A nice substitute for butter, it's wonderful on raisin toast. For fun, try adding cinnamon, ginger or nutmeg."

Provided by Taste of Home

Categories     Appetizers

Time 5m

Yield 7 servings.

Number Of Ingredients 3

1 cup pitted dates
2 tablespoons chopped walnuts
1/4 cup orange juice

Steps:

  • In a food processor, combine dates and nuts; cover and process until finely chopped. While processor is running, add orange juice until blended.

Nutrition Facts : Calories 86 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

DATE AND WALNUT LOAF



Date and Walnut Loaf image

Provided by Food Network

Categories     dessert

Yield 1 loaf

Number Of Ingredients 12

1 cup pitted dates, roughly chopped
1 teaspoon baking soda
1 cup boiling water
1 1/2 cups sifted all-purpose flour
1/4 teaspoon salt
1/2 cup firmly packed brown sugar
1/2 cup coarsely chopped walnuts
1 egg
1 tablespoon vegetable oil
8 ounces cream cheese, softened and whipped
1 tablespoon sugar
1 tablespoon grated lemon zest

Steps:

  • Preheat oven to 325 degrees. Grease a 9 x 5 x 3inch loaf pan. Place dates in a large bowl, sprinkle soda over dates and pour boiling water over top. Set aside for about 5-10 minutes to cool. In another bowl, mix together the flour, salt, sugar and walnuts. Beat the egg with the oil and add to the cooled date mixture. Stir in the dry ingredients and mix well.
  • Pour batter into prepared pan. Bake for 50 minutes to 1 hour, or until bread begins to pull away from side of pan and center is done when tested. Set aside to cool and unmold.
  • Meanwhile, in a small bowl, blend whipped cream cheese with sugar and lemon zest.
  • To serve, slice the bread thin and top with a spoonful of cream cheese.

WALNUT DATE BREAD



Walnut Date Bread image

Many years ago when I was sick, a dear friend stopped with a pot of soup and this beautiful bread. Every cook should have a copy of this traditional quick bread recipe in his or her files.

Provided by Taste of Home

Time 1h

Yield 2 loaves (12 slices each).

Number Of Ingredients 10

1-1/2 cups chopped dates
1-1/2 cups hot water
2 tablespoons butter, softened
2-1/4 cups all-purpose flour
1-1/2 cups sugar
3/4 cup coarsely chopped walnuts
1-1/2 teaspoons baking soda
1-1/2 teaspoons salt
2 eggs, lightly beaten
1-1/2 teaspoons vanilla extract

Steps:

  • In a large bowl, combine the dates, water and butter; let stand for 5 minutes. In a large bowl, combine the flour, sugar, walnuts, baking soda and salt. In a small bowl, combine the eggs, vanilla and date mixture. Stir into dry ingredients just until moistened. , Pour into two greased 8x4-in. loaf pans. Bake at 375° for 45-50 minutes or until a toothpick comes out clean. Cover loosely with foil if top browns to quickly. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 120 calories, Fat 3g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 181mg sodium, Carbohydrate 23g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.

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