Ginger Date Squares Recipes

GRAMMA'S DATE SQUARES

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.

EASY PEASY GINGER DATE BARS

Steps:

• Preheat the oven to 350˚F.
• To make the almond flour: Use a high-powered blender to pulse the almonds for roughly 1-2 minutes until fine and powdery. Make sure not to mix too much or the almonds will start to release their oils, resulting in nut butter. Set aside.
• To make the date mix: In the same blender, add the dates with the almond milk and blend for about 3-5 minutes or until you have a paste.
• Add the almond flour and ground ginger to the date mix; blend for 2-3 minutes.
• Pour the mixture into a baking dish and bake in the oven for 20 minutes.
• Let cool and slice into eight equal-sized bars.

DATE SQUARES

Steps:

• Preheat oven to 350 degrees. Butter an 8-by-8-by-2-inch baking pan, and set aside. In a large bowl, combine flour, oats, brown sugar, and baking soda. Add butter, and blend with your fingertips until mixture resembles coarse crumbs.
• Transfer two-thirds of the crumb mixture into prepared pan, and press into bottom and up sides. Spread date paste over bottom layer of the dough. Cover with remaining crumb mixture.
• Bake until golden brown, about 35 minutes. Transfer pan to a wire rack to cool completely. Invert onto a plate, then back onto a cutting board. Cut into 2-inch squares. Store in an airtight container for up to 1 week.

GINGER-DATE SCONES

Steps:

• Heat oven to 425°F. In medium bowl, mix flour, brown sugar, baking powder, baking soda and salt. With pastry blender or pulling 2 table knives in opposite directions, cut in butter until mixture looks like fine crumbs. Stir in buttermilk until dough leaves side of bowl and forms a ball. Stir in dates and ginger.
• On ungreased cookie sheet, drop dough by about 1/3 cupfuls about 1 inch apart. Sprinkle with coarse sugar.
• Bake 12 to 15 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

GINGER - DATE SQUARES

Steps:

• Preheat the oven to 350°F.
• Butter a 9" square pan.
• Chop the nuts, ginger and dates.
• Set them aside.
• Beat the eggs.
• Beat in the sugar and the melted butter.
• Sift together the flour, baking powder and salt.
• Add the dates and nuts to the flour.
• Mix in the wet ingredients.
• It will seem like there is a great deal of dates and nuts, and very little batter.
• Don't worry, it will work out.
• Spread evenly in the prepared 9" pan.
• Bake at 350°F for 25 minutes, until done.
• Remove and let cool in the pan.
• Heat the butter, milk and brown sugar until dissolved.
• Beat in the icing sugar and the vanilla.
• Spread the icing over the cake.
• Cut it into squares, and remove them from the pan.

DATE SQUARES

Steps:

• Preheat oven to 350°F.
• Grease a 13- by 9- by 2-inch metal baking pan, then line with foil, leaving a 2-inch overhang on 2 opposite sides, and butter foil.
• Whisk together flour, salt, and spices. Beat together butter and granulated sugar in a bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer (preferably fitted with paddle attachment) or 6 minutes with a handheld. Reduce speed to low and add eggs 1 at a time, mixing well after each addition. Add baking soda mixture and mix until combined. Add flour mixture, walnuts, and dates and mix until just combined.
• Spread batter evenly in baking pan and bake in middle of oven until a tester comes out clean, 50 minutes to 1 hour. Cool in pan on a rack 15 minutes. Carefully lift date mixture out of pan using foil overhang and transfer to a cutting board. Cut into 1-inch squares and peel from foil.
• Toss warm squares a few at a time in confectioners sugar, then transfer to a rack to cool completely. Sprinkle with more confectioners sugar just before serving.

GINGER BARS

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Add eggs; beat well. Beat in water and molasses. Combine the flour, baking soda, cinnamon, cloves, ginger and salt; add to molasses mixture and mix well. , Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar if desired. Cut into bars.

GINGER DATE CHOCOLATE SLICE

Steps:

• Grease and line lamington tin, 26 x 16 cms.
• Combine butter, sugar, dates and ginger in pot.
• Cook over medium heat till butter melts and dates are soft.
• Transfer to a bowl, ad cornflakes.
• Mix well and press into tin.
• Refrigerate till firm, at least an hour.
• Melt choc and extra butter together - I do this in the microwave.
• Spread over slice, allow to set.
• Cut into squares to serve.