Date Recipes For Dessert Recipe For Deviled

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DEVILED EGG CAKE



Deviled Egg Cake image

Dress up your Easter table with a giant egg cake.

Provided by Food Network Kitchen

Time 2h

Yield 12 to 14 servings

Number Of Ingredients 9

Cooking spray
2 16-to-18-ounce boxes white cake mix (plus required ingredients)
4 freeze-dried strawberries, finely crushed
2 3-inch pieces green sour straws or licorice lace
1 1/2 cups sugar
1/2 teaspoon cream of tartar
Pinch of salt
3 large egg whites
Yellow food coloring

Steps:

  • Coat a 1 1/2-quart and a 2 1/2-quart ovenproof bowl with cooking spray. Prepare the cake mixes; divide the batter between the bowls. Bake at 325 degrees F, about 45 minutes for the small bowl and about 55 minutes for the large bowl. Let cool, then remove from the bowls.
  • Make the frosting: Heat the sugar with the cream of tartar, salt and 1/3 cup water in a saucepan, stirring, until dissolved. Beat the egg whites with a mixer until frothy. Slowly beat in the hot sugar mixture, then beat until stiff peaks form, about 7 minutes.
  • Remove about 2 cups of the frosting to a small bowl and fold in enough yellow food coloring to make a bright egg yolk color (about 8 to 10 drops); set aside.
  • Set the cakes rounded-side down. Trim the tops with a serrated knife so the cakes sit at the same height.
  • Flip the cakes over and slice off a 3-inch piece from each one as shown; reserve the trimmings.
  • Line up the cut sides of the cakes, then trim the sides of the smaller cake as shown to make an oval shape. Flip the cakes over.
  • Use a little white frosting to stick the cakes together, then cover completely with a thin layer of frosting; freeze 20 minutes. Cover with the remaining white frosting, making it as smooth as possible.
  • Crumble the reserved cake trimmings and mix with just enough of the prepared yellow frosting to moisten. Clump the mixture together and mound on the wider end of the cake to form the yolk.
  • Put the remaining yellow frosting in a pastry bag fitted with a large star tip. Pipe in a spiral over the cake mound. Sprinkle with the crushed strawberry "paprika" and top with the sour straw "chives."

STUFFED SWEET DATES



Stuffed Sweet Dates image

Provided by Amy Finley

Categories     appetizer

Time 5m

Yield 4 to 6 servings

Number Of Ingredients 4

24 dates, preferably Medjool
4 ounces cream cheese, at room temperature
Zest 1 orange
1/4 teaspoon ground cinnamon

Steps:

  • With a paring knife, make a slit in each date sufficient to remove the pit. Set the pitted dates aside.
  • In a small bowl, mash the cream cheese, orange zest and cinnamon. Stuff each date with a bit of the cream cheese mixture and chill until ready to serve.

Nutrition Facts : Calories 218, Fat 10 grams, SaturatedFat 5 grams, Cholesterol 31 milligrams, Sodium 104 milligrams, Carbohydrate 33 grams, Fiber 4 grams, Protein 3 grams, Sugar 28 grams

DATE BARS



Date Bars image

Dessert ready in about an hour! Enjoy classic date filled bars in a new way - a wonderful treat.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h5m

Yield 36

Number Of Ingredients 9

3 cups chopped pitted dates (1 lb)
1 1/2 cups water
1/4 cup granulated sugar
1 cup packed brown sugar
1 cup butter or margarine, softened
1 3/4 cups all-purpose* or whole wheat flour
1 1/2 cups quick-cooking oats
1/2 teaspoon baking soda
1/2 teaspoon salt

Steps:

  • In 2-quart saucepan, cook filling ingredients over low heat about 10 minutes, stirring constantly, until thickened. Cool 5 minutes.
  • Heat oven to 400°F. Grease bottom and sides of 13x9-inch pan with shortening.
  • In large bowl, stir brown sugar and butter until well mixed. Stir in flour, oats, baking soda and salt until crumbly. Press half of the crumb mixture evenly in bottom of pan. Spread with filling. Top with remaining crumb mixture; press lightly.
  • Bake 25 to 30 minutes or until light brown. Cool 5 minutes in pan on cooling rack. Cut into 6 rows by 6 rows while warm.

Nutrition Facts : Calories 160, Carbohydrate 25 g, Cholesterol 15 mg, Fat 1, Fiber 2 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Bar, Sodium 85 mg, Sugar 17 g, TransFat 0 g

DATE CAKE



Date Cake image

Simple coffee cake with a wonderful flavor and unique broiled topping.

Provided by LAUREL1

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 1h

Yield 12

Number Of Ingredients 14

1 ½ cups water
1 ½ cups raisins
¾ cup dates, pitted and chopped
1 teaspoon baking soda
½ cup butter
¾ cup white sugar
2 eggs
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
¼ teaspoon salt
4 tablespoons butter
½ cup brown sugar
2 tablespoons heavy cream
½ cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan. In a saucepan, combine water and raisins. Bring to a boil and cook for 5 minutes. Remove from heat and stir in chopped dates and baking soda. Set aside.
  • In a large bowl, cream together 1/2 cup butter and 3/4 cup white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour, salt and date mixture. Pour batter into prepared pan.
  • Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove cake from oven, and set oven to Broil.
  • Make Topping: In a saucepan, melt 4 tablespoons of butter. Stir in brown sugar, cream and chopped nuts. Spread mixture over warm cake and place under broiler until lightly browned, about 3 minutes. Watch carefully - it burns easily under the broiler. Cool before serving.

Nutrition Facts : Calories 366.3 calories, Carbohydrate 53 g, Cholesterol 64.9 mg, Fat 16.7 g, Fiber 1.9 g, Protein 4.1 g, SaturatedFat 8.5 g, Sodium 252.5 mg, Sugar 27.5 g

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