Yup, I make my Oatmel cookies with date instead of raisins, sometimes. But I have too many dates for cookies so I wanted something I can freeze and serve later to my little grandson. He likes Papa’s cookin’
We have been known to keep tubs of Dates in the freezer for years using what we needed here, and there, but don’t tell anybody, ‘cause they’ll think we’re nuts.
There’s not a lot out there one can make using a whole lot of dates unless one makes a whole lot of whatever, so we keep them in the freezer. I use them to make up Oatmeal, Raisin, Date, Chocolate Chip, cookies. I have to rearrange the recipe before I can post it though. It’s for like 200 small as in bite-sized cookies.
Mrs. RQSR advises she knows of an Oat Date Bar recipe, and if she finds it I’ll type it up, and pass it on. She said it uses one pound of Dates.
I mentioned in my post #29 Mrs. RQSR knowing of a Date Bar recipe, and that if she found it, I’d type it up, and post it. Here ‘tis:
Date Filled Oat Bars
Date filling
1 lb. pitted dates
1 cup firmly packed dark brown sugar
1 cup water
1/2 tsp vanilla extract
1/2 tsp ground cinnamon
Oat crust
1-1/2 cups all-purpose flour
1 cup firmly packed dark brown sugar
1 tsp ground cinnamon
1/2 tsp baking soda
1/8 tsp (pinch) of salt
1 cup (2 sticks) butter, cut up
2/3 cup old-fashioned rolled oats
1/2 cup finely chopped walnuts (optional)
Preheat the oven to 350 deg. Fah.
Line a 13X9” baking pan/Pyrex with aluminum foil, letting the edges overhang.
Date filling: Cook the dates with the brown sugar, and water in a saucepan over medium heat until the sugar has dissolved completely. Remove from the heat and add the vanilla, and the cinnamon.Transfer to a food processor or blender, and process until pureed. Return to the bowl and let cool completely.
Oat crust: Mix the flour, brown sugar, cinnamon, baking soda, and salt in a large bowl. Use a pastry blender to cut in the butter until the mixture resembles coarse crumbs. Stir in the oats and walnuts. Firmly press half the mixture into the prepared pan to form a smooth, even layer. Pour the filling over the oat crust and sprinkle with the remaining oat crust mixure. Bake for 30-35 minutes, or until lightly browned.
Using the foil as handles, lift onto a rack and let cool completely. Cut into bars.
Makes 36-45 bars
Mrs. RQSR, and myself haven’t tried this yet, so we can’t vouch for how good it is, but looking at the recipe it appears sane, and responsible. I’d say it’ll be pretty good.