Date Shortbread 1968 Recipes
GRAMMA'S DATE SQUARES
A date filled bar with a chewy oatmeal crust. This is my grandmother's recipe, which my whole family loves.
Provided by Mai Forrester
Categories Desserts Cookies International Cookie Recipes Canadian Cookie Recipes
Time 50m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine oats, pastry flour, salt, 1 cup brown sugar, and baking soda. Mix in the butter until crumbly. Press half of the mixture into the bottom of a 9 inch square baking pan.
- In a small saucepan over medium heat, combine the dates, water, and 1/3 cup brown sugar. Bring to a boil, and cook until thickened. Stir in lemon juice, and remove from heat. Spread the filling over the base, and pat the remaining crumb mixture on top.
- Bake for 20 to 25 minutes in preheated oven, or until top is lightly toasted. Cool before cutting into squares.
Nutrition Facts : Calories 363.1 calories, Carbohydrate 63.7 g, Cholesterol 30.5 mg, Fat 12.5 g, Fiber 5.3 g, Protein 3.7 g, SaturatedFat 7.4 g, Sodium 217.4 mg, Sugar 41.8 g
DATE SHORTBREAD 1968
This recipe is from Anne O'Rielly, Kim and Erins grandmother. She gave this recipe to me when I was doing a lot of baking for Christmas boxes and showers. This is similar to Oatmeal Date squares or Matrimonial cake, only it uses raisins in the flling with the dates.
Provided by andypandy
Categories Dessert
Time 45m
Yield 20 serving(s)
Number Of Ingredients 11
Steps:
- Filling:.
- Combine, dates, raisins and water, and cook over medium heat until thick and redued. Remove and cool.
- Base and top:.
- Place flour, soda, powder and salt into a large bowl. Cut in the margarine or butter until crumbly. Then mix in the brown sugar and oats, combining well.
- Pat half this base crumb mixture into a lightly greased 9 x 13 inch pan.
- Spread cooled filling evenly on top.
- Pat lightly the remaining crumbs on the top.
- Place in preheated oven 325 degrees, for 30 to 35 minutes. Increase heat if necessary to make sure the top is a nice light golden brown.
- Cut into squares while still slightly warm. Then cool thoroughly.
Nutrition Facts : Calories 245.4, Fat 9.7, SaturatedFat 1.7, Sodium 191, Carbohydrate 39.4, Fiber 2.5, Sugar 24.9, Protein 2.6
POLISH CHEESECAKE 1968
Make and share this Polish Cheesecake 1968 recipe from Food.com.
Provided by andypandy
Categories Cheesecake
Time 1h30m
Yield 9 inch spring form pa, 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. Grease a 9 inch spring form pan.
- Prepare shortcrust recipe #90981.
- Sift flour and sugar into a large bowl, or processor, add the cubes of chilled butter until resembling cornmeal, add in the whole egg and vanilla until a dough forms, wrap and chill for one hour before rolling. ( This dough can be stored in the fridge for 4 days before using or can be frozen also up to 6 weeks.).
- roll out 1/8 inch thick and lay into prepared pan. Set aside in refrigerator.
- Roll out more dough onto parchment and make strips for the lattice top, and chill in frisge.
- Prepare filling, beat ricotta cheese, cream, sugar, flour, until smooth, add in the eggs one at a time, and beat in, not overbeating.
- Add the raisins and orange flower water, and blend well.
- Spoon gently into the prepared crust lined pan, take the strips of lattice and criss cross over top of batter.
- Beat an egg yolk with a pinch of salt, until frothy, and brush lattice strips on the top. This is not necessary but will help with a nice golden crust.
- Bake in preheated oven for 18 minutes, reduce heat to 350 and continue baking until set, about 40 minutes.
- Remove when set to a wire rack and completely cool befroe chilling in refrigerator or removing from pan.
- Sift powdered icing sugar over the top when serving.
Nutrition Facts : Calories 435.4, Fat 26.5, SaturatedFat 16, Cholesterol 166.9, Sodium 159.7, Carbohydrate 36.5, Fiber 0.7, Sugar 16.4, Protein 13.3
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