309 date roll Recipes

pitted dates, chopped, water, caster sugar, butter, melted, brown sugar, whole wheat flour, bicarbonate of soda, rolled oats

rolled oats, all-purpose flour, brown sugar , packed, baking soda, salt, butter, softened, dates, pitted and chopped, water

butter or 2 cups margarine, softened, brown sugar , packed, milk, all-purpose flour, rolled oats, baking powder, salt, chopped dates, granulated sugar, water

delicious dairy free unsweetened coconut milk, lemon juice, gluten-free oat flour, gluten-free rolled oats, millet flour, tapioca flour, chia seed meal, baking powder, chopped dates, organic raisins, room temperature organic coconut oil, drops pure vanilla liquid stevia

rolled oats, flour, brown sugar, butter, baking soda, salt, dates (chopped fine ), white sugar, water

shortening (or 1/2 cup butter and 1/2 cup ), brown sugar, milk, rolled oats, flour, baking powder, salt, dates, water, sugar (optional), lemon juice

chopped dates, water, rolled oats, whole wheat flour, dark brown sugar, cinnamon, salt, butter, melted, eggs, beaten, baking soda, buttermilk

dates , about 2 cups, orange juice, butter, softened or 3/4 cup soft margarine, brown sugar, lightly packed, whole wheat flour, rolled oats

cream cheese, softened, powdered sugar, divided (2 and 4), grated orange zest, vanilla extract, sun-maid chopped dates, crescent type rolls, regular or 1 (8 oz) package low fat, orange juice

rolled oats, sliced almonds, unsweetened coconut, cinnamon, sugar-free maple syrup, water, dates, chopped

rolled oats, milk, self-raising flour, baking powder, dried dates, roughly chopped, dried pears, roughly chopped, soft brown sugar, ground cinnamon, honey, egg, lightly beaten, roughly chopped hazelnuts , plus, extra hazelnuts, for top

all-purpose flour, old-fashioned rolled oats, dark brown sugar, double-acting baking powder, salt, cinnamon, chopped pitted dried dates, walnuts, toasted lightly and chopped fine, plain yogurt, milk, unsalted butter, melted and cooled, egg, beaten lightly

rolled oats, dates, chopped, pumpkin seeds (pepitas), sunflower seeds, apple juice, ripe peach, walnuts, almonds (lightly toasted in a dry fry pan or for about a minute in a pre heated oven)

dates, pitted and chopped, agave nectar, water, rolled oats, teff flour, quinoa flour, agave nectar, baking powder, salt, earth balance margarine

rolled oats, all-purpose flour, brown sugar packed, salt, baking powder, baking soda, cinnamon, walnuts finely chopped and toasted, raising, dates chopped, butter melted and cooled, buttermilk, vanilla, egg beaten

butter, brown sugar, baking soda, pastry or cake flour, rolled oats, pitted ddates (1 to 1 1/2 cups), boiling water, brown sugar

rolled oats, barley flour, salt, baking soda, vegetable shortening, honey, warm water

cuccidati (italian fig and date bar cookies), margarine, granulated sugar, eggs, rind of 1 orange, orange juice, flour, baking powder, vanilla extract, string of figs, raisins, brown sugar, walnuts, dates, orange, cinnamon, whiskey, black pepper, water, powdered sugar, butter, orange juice, preheat oven to 375 degrees f., crust: in large bowl, cream together first 3 ingredients. add orange juice and orange rind. in separate bowl, combine flour and baking powder. add to creamed mixture along with vanilla., filling: prepare several days ahead of time. in a food grinder , grind figs and raisins. in large saucepan, simmer raisins and figs with brown sugar and water for 15 minutes. grind walnuts, dates, and orange. stir into hot mixture along with cinnamon, black pepper, and whiskey. remove from stove, mix well, cover, and let mellow for 3 days., roll dough into 3-inch wide strips on pastry cloth. lay filling down the center and wrap dough to form a long sausage-like" cookie. roll back and forth until crust seems very thin. cut in diagonal about every 1 1/2 inches. place on cookie sheet close together and bake for 10-13 minutes. cookies should be barely brown. cool and store in tins 5 days, then frost., frosting: in medium bowl, mix together margarine and powdered sugar until well blended. add enough juice to make a thick glaze. top cookies with a thin coat. let frosting dry a couple of hours then store in tins as follows., store : line tins with foil, place a layer of cookies, then a layer of wax paper (not plastic wrap). keep repeating, ending with foil and then the lid.