Tipsy Date Squares Recipes

MATRIMONIAL DATE SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat dates, 2/3 cup brown sugar, orange juice, and orange zest in a saucepan over low heat; cook, stirring occasionally, until dates have softened, absorbed the liquid, and mixture is like a paste, about 10 minutes. Remove from heat; stir in vanilla extract.
• Stir oats, flour, 1 cup brown sugar, baking soda, and salt together in a bowl; cut in butter with a knife or pastry blender until mixture resembles coarse crumbs.
• Lightly press 2/3 of the crumb mixture into the bottom of a 9x9-inch pan. Spread date mixture evenly over the crumb crust; sprinkle remaining crumbs evenly over the top of date mixture.
• Bake in the preheated oven until top is golden, about 30 minutes; cool on a wire rack for at least 1 hour before slicing into bars.

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.

TIPSY DATE SQUARES

Steps:

• Preheat oven to 350 degrees. Line the bottom of an 8-inch square baking pan with parchment. Whisk to combine flour, cocoa powder, salt, and cinnamon in a bowl.
• In a separate bowl, beat brown sugar, molasses, and butter with an electric mixer on medium speed until smooth, 1 to 2 minutes; beat in eggs. Reduce speed to low; add flour mixture, beating just until combined. Fold in orange peel, dates, and walnuts.
• Transfer batter to pan; smooth top with an offset spatula. Bake until surface is set and a toothpick inserted in center comes out with only a few moist crumbs clinging to it, 20 to 25 minutes. Let cake rest in pan 5 minutes. Invert onto a wire rack; peel off parchment. Brush bottom side (now facing up) with 3 tablespoons port. Let stand 30 minutes. Flip cake over on rack, and brush other side with remaining tablespoon port. Let stand 1 hour. (Cake can be kept at room temperature, wrapped well in plastic, up to 1 month.)
• Cut into 3/4-inch squares, wiping knife with a damp cloth between cuts. Squares can be refrigerated in an airtight container (layered between sheets of waxed paper) up to 1 week.

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.

OLD FASHIONED DIABETIC DATE SQUARES

Steps:

• Preheat oven to 350°F.
• Combine flour,baking powder,baking soda,and salt.
• Rub in butter until mixture is crumbly.
• Add sugar and oats.
• Mix well.
• Spread half of crumb mixture into 9"x9" greased baking pan,patting mixture until firm and smooth.
• Cook dates,with water,orange rind ,orange juice,lemon and sugar in a saucepan till smooth and thick.
• Cool mixture.
• Add to bottom layer of oat mixture.
• Add remaining oats to top of dates.
• Spread out evenly.
• Bake at 350 for 35-40 minutes or until lightly browned.
• Cool and cut into squares to your liking.
• Enjoy these great Date squares.

EASY DATE SQUARES

Steps:

• Preheat oven to 350 degrees.
• Date Jam
• Combine dates, sugar, water and vanilla in saucepan and bring to a boil.
• Simmer 5 minutes, until mixture resembles a thick paste.
• Cool completely
• Oatmeal Layer
• Combine flour, oats, sugar, nuts and salt in mixing bowl.
• Cut in butter.
• Reserve 2 cups of this mixture for topping.
• Press remaining mixture into bottom of greased 9 x 9" pan.
• Spread cooled date jam over the bottom layer and sprinkle reserved oatmeal mixture evenly over top.
• Bake 25- 33 minute.
• Cool completely then cut into squares.

DATE BARS

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.

TIPSY SQUIRE

Steps:

• Heat milk until it is nearly boiling (a double boiler is safest). Mix sugar, flour, and beaten eggs together. Remove milk from heat and stir 1 ladle full into the sugar mixture to temper the eggs. Add the tempered egg mixture into the hot milk. Return to low heat and stir until mixture begins to thicken. When cool, add vanilla. Strain through a wire strainer to remove any lumps. Whip whipping cream and add sugar to taste, put aside. Grate fresh nutmeg and put aside, this will also be used to top dessert once complete.
• Cream sugar and butter. Add egg yolks 1 at a time. Mix the flour and baking soda together. Add sour cream and flour, alternating to the butter and sugar. Beat egg whites stiff and fold in. Pour into greased and floured tube cake pan. Bake at 300 degrees F. in a preheated oven for 1 1/2 to 1 3/4 hours. Invert immediately into a glass serving bowl and drizzle with Sherry. Pour custard on top, and then add already made whipping cream. Top with freshly grated nutmeg.