Re: bar cookie recipe for and anyone else

[Guest guest]

First I will give you the recipe for everyone and then tell you how I

substitute for

Maggie Porter's Date Nut Squares

2 eggs (beat until foamy) then beat in 1/2 C sugar, 1/2 tsp. vanilla

Sift together then stir in 1/2 C flour, 1/2 tsp. baking powder, 1/2 tsp.

salt

Mix in 1 C nuts and 2 C finely cut up dates

Spread in well greased 8 " square pan. 325 for 25-30 minutes

Bake until it has a dull crust. Cut into squares or rectangles while warm

then roll in conf. sugar.

For no gluten you can easily substitute white rice flour. I also lower the

sugar by only adding 1 C dates. This basic recipe is nice because you can add

in any number of things in many combinations and you end up with a number of

different cookies. I like sliced almonds with almond flavoring or anise

flavoring. Dried cranberries are nice with vanilla. Raisins and any nut with

vanilla. Currents with vanilla are lovely. Dark chocolate chips with nuts or

plain are rather tasty. Anything that you can find in your baking supplies

that can be chopped up works as well. Figs, sunflower seeds, Bertie Botts

Beans, Pecans, whatever you have on hand. I never roll them in Confectionary

sugar but Mrs. Porter always did as did my mother. You could also substitute

brown sugar for the white sugar for a different taste but I would only use

vanilla and a nut combination. Brown sugar and dates seems a bit too much to

me. Hope that likes them! PS you can also double the proportions

except the sugar pour it over any fruit (frozen or fresh) in a greased baking

pan and you have a nice cake. 325 or 350 for about a half an hour (check the

center because the fruit will add moisture and you may need more time in the

oven) I like peaches, blueberries, combining both, blackberries, apples, and

raspberries. I'd serve it with whipped cream (pure not with milk) or low fat

nondairy whipped topping (there is casein in all of them I think but a tiny

amount, I think it tastes like soapsuds but loves it) Kathy PS the next

time I make the cake I am going to add 1 tsp. of xanthum gum to the rice

flour.

[Guest guest]

I haven't had a chance to call yet, but from reading the ingredients on a

can of spray whipped topping from Safeway supermarket (the Safeway brand)

seems ok too. I tried it (I am dairy free) and it not only tasted good

(especially straight from the can ) but I didn't have any reactions

from it.

On Tue, 23 Apr 2002 21:27:57 -0500 Caroline Glover <sfglover@...>

writes:

> Thanks for the recipe! Sounds great!

>

> I just wanted to comment that a friend of mine recently told me

> that she

> found truly NON-DAIRY " Cool Whip " (she is a careful label reader and

> her

> kids are terribly sensitive to milk) at Wal Mart. I haven't checked

> it out

> for myself yet. It probably does taste like soap suds, but since my

> son

> once ate a banana with the peel on, he'll probably like it just fine

> ;ø

>

> Caroline

>

>

>

>

[Guest guest]

Thanks for the recipe! Sounds great!

I just wanted to comment that a friend of mine recently told me that she

found truly NON-DAIRY " Cool Whip " (she is a careful label reader and her

kids are terribly sensitive to milk) at Wal Mart. I haven't checked it out

for myself yet. It probably does taste like soap suds, but since my son

once ate a banana with the peel on, he'll probably like it just fine ;ø

Caroline

[Guest guest]

Yes, I imagine that he would! Kathy -NNY