Mom's Date Squares
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 213.8
- Total Fat: 4.8 g
- Cholesterol: 10.2 mg
- Sodium: 133.7 mg
- Total Carbs: 40.8 g
- Dietary Fiber: 3.2 g
- Protein: 3.5 g
View full nutritional breakdown of Mom's Date Squares calories by ingredient
Introduction
Really yummy date delights that I have never found an equal for. Its an old family recipe that never fails to put grins on your face. Do be careful - too many at one time can have you wishing you didn't !! Really yummy date delights that I have never found an equal for. Its an old family recipe that never fails to put grins on your face. Do be careful - too many at one time can have you wishing you didn't !!Number of Servings: 24
Ingredients
-
Filling
1 pound Dromedary Dates chopped fine (should be about 3 cups but do the whole pound.
1/2 cup granulated sugar
5 Tbsp cornstarch (dissolved in cold water)
3 cups Water
3 tsp pure vanilla extract
Top and Bottom Crust
3 Cups Flour
3 Cups Quaker Rolled Oats (quick oats ok too)
1 Cup Light Brown Sugar
2 Tsp Baking Soda
1/2 Pound Butter (2 sticks)
Directions
Filling
Chop Dates fine
add to 3 cups of water - bring to a boil and cook over medium heat until dates start to break down. (5-10 minutes). Using a portable mixer break the dates down a bit more while still on the heat.
ADD granulated sugar and continue stirring with mixer until sugar is dissolved
add Corn Starch and water stirring constantly until the mix goes from cloudy to dark brown
Remove from heat and add vanilla mixing well - set aside
Crust
melt butter in microwave or in a stove top pan. Set aside.
Combine flour, brown sugar, oats and baking soda in a large mixing bowl (mixer on slow speed or by hand)
With mixer running slowly add butter to the mix until it makes a fine crumbly mix. Divide into halves for top and bottom.
Into a 9x13 glass dish, put half the crust mix and using a square bottom glass, tamp well into the bottom.
Spread filling evenly over tamped bottom crust
Add remaining crust onto filling and tamp lightly
Cook at 375 degrees for 30-35 minutes until top crust starts to change to a little darker shade
Remove from oven, cut into a 6 x 4 pattern making sure to separate from the side of the dish as well - allow to cool at least 20-30 minutes - serve and enjoy.
Number of Servings: 24
Recipe submitted by SparkPeople user PETERBYRAM.
Chop Dates fine
add to 3 cups of water - bring to a boil and cook over medium heat until dates start to break down. (5-10 minutes). Using a portable mixer break the dates down a bit more while still on the heat.
ADD granulated sugar and continue stirring with mixer until sugar is dissolved
add Corn Starch and water stirring constantly until the mix goes from cloudy to dark brown
Remove from heat and add vanilla mixing well - set aside
Crust
melt butter in microwave or in a stove top pan. Set aside.
Combine flour, brown sugar, oats and baking soda in a large mixing bowl (mixer on slow speed or by hand)
With mixer running slowly add butter to the mix until it makes a fine crumbly mix. Divide into halves for top and bottom.
Into a 9x13 glass dish, put half the crust mix and using a square bottom glass, tamp well into the bottom.
Spread filling evenly over tamped bottom crust
Add remaining crust onto filling and tamp lightly
Cook at 375 degrees for 30-35 minutes until top crust starts to change to a little darker shade
Remove from oven, cut into a 6 x 4 pattern making sure to separate from the side of the dish as well - allow to cool at least 20-30 minutes - serve and enjoy.
Number of Servings: 24
Recipe submitted by SparkPeople user PETERBYRAM.