41231 wicklewood spicy walnut date Recipes

king arthur unbleached all-purpose flour, cold butter, cubed, light brown sugar, divided, eggs, ground cinnamon, canned pumpkin, evaporated milk, chopped dates, chopped walnuts, toasted, cream

egg, butter, softened, white sugar, grated orange zest, fresh orange juice, boiling water, vanilla extract, all-purpose flour, baking powder, baking soda, salt, chopped walnuts, dates, pitted and chopped

eggs, separated, powdered sugar, walnuts, dates, finely cut, four heaping tbsp of bread crumbs, baking powder, cream

walnut halves, and pieces, dates, pitted and roughly chopped (i used medjool), barberries (optional-but it gives the cookies a little bit of color and an interesting contrast of flavors), grapeseed oil (increased from 1 tsp. the mixture required more in serving to form into a ball.), vanilla extract (reduced from 1 1/2 tsp), ground cinnamon, ground cardamom, orange blossom water, sea salt

butter, melted, cayenne pepper, cinnamon, honey, salt, walnuts, lightly crushed

dates, chopped (dried pitted dates), brown sugar , measure firmly packed, water, butter, bicarbonate of soda, egg, lightly beaten, walnuts or 1/2 cup pecans, chopped, self-raising flour (alternately use 2 cups plain flour and 4 tsp baking powder)

dates, water, hot, baking soda, walnuts, cake flour, baking powder, butter, sugar, salt, egg, dates, walnuts, sugar, water

dates, chopped (dried pitted dates), brown sugar , measure firmly packed, water, butter, bicarbonate of soda, egg, lightly beaten, walnuts or 1/2 cup pecans, chopped, gluten-free self-raising flour (alternately use 2 cups plain gluten-free flour blend and 4 tsp gluten-free baking powder), xanthan gum (use only if your flour blend does not contain a gum)

dates, pitted and chopped, baking soda, boiling water, white sugar, all-purpose flour, chopped walnuts, egg, vanilla extract, salt, butter, buttermilk, white sugar, salt, all-purpose flour, chopped walnuts, vanilla extract

cream cheese , cut into pieces, crumbled feta (1 cup plus 2 tbsp; patted dry if wet), walnut pieces, chopped pitted dates, phyllo dough (roughly 17- by 12-inch sheets), thawed if frozen, unsalted butter (preferably european-style), melted and cooled slightly

raisins, walnuts, dates (pitted and soaked at least 1 hour and up to overnite), lemon (juiced ), walnuts, chopped (optional)

granny smith apples, cored and sliced, lemon , juice of, water, cinnamon, allspice, honey, apple juice, raisins, walnuts, dates, pitted

water, old fashioned oats, salt, splenda brown sugar blend, chopped dates, chopped toasted walnuts, skim milk (for creamier oatmeal, substitute for water, proceed as directed)

flour, baking powder, cinnamon, nutmeg, salt, white pepper, butter, softened, light brown sugar, eggs, vanilla, sour cream, walnuts , plus more for garnish, cream cheese, softened, butter, softened, powdered sugar, vanilla extract, salt, milk or 3 tbsp cream, enough to aid in spreading consistency

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.

low-fat vanilla yogurt, chopped dates, chopped walnuts, toasted, honey, ground cinnamon (optional)