16987 filled dates wrapped Recipes

dates, pitted and chopped, white sugar, water, chopped walnuts, butter, softened, brown sugar, eggs, fat free sour cream, almond extract, all-purpose flour, salt, baking soda, ground cinnamon

very lean bacon , 7 inches long,halved crosswise, pitted medjool dates, light brown sugar (optional)

chorizo sausage link, pitted dates, bacon , cut into fourths, vegetable oil for frying (optional), egg, beaten (optional), water (optional), all-purpose flour (optional)

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

dates, pitted and chopped, white sugar, water, lemon zest, orange zest, rolled oats, all-purpose flour, baking soda, brown sugar, ground cinnamon, chopped walnuts, butter, melted, sugar for dusting

spanish chorizo sausage casing removed, medjool dates pitted, bacon halved crosswise

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.

butter, brown sugar , firmly packed, egg, well beaten, all-purpose flour, salt, baking soda, date filling (or use for hamentaschen), chopped nuts, sugar , to taste

all-bran cereal, milk, egg, butter, softened, all-purpose flour, baking powder, salt, sugar, date filling (or use for hamentaschen)

cheddar cheese, shredded, margarine, flour, cayenne pepper, pitted dates, pecan halves

butter, brown sugar, eggs, flour, baking soda, cream of tartar, salt, vanilla, white sugar, boiling water, flour, chopped nuts, chopped dates, vanilla

egg whites, water, cream of tartar, sugar (i assume they mean granulated in this recipe), date filling ( for hamentaschen)

cookies, butter, dark brown sugar, eggs, water, vanilla, flour, salt, baking soda, cinnamon, date filling, dates, white sugar, water, cook until thickened .

butter, castor sugar, instant coffee, water, egg yolks, cake flour, date filling, dates, water, tab spoon oranje juice, ground almonds, icing sugar for dusting

bacon strips ( turkey is fine too ), pitted dates, crumbled blue cheese