[Sca-cooks] Dates

Huette von Ahrens ahrenshav at yahoo.com
Mon Feb 11 20:03:50 PST 2008

I believe that you mean that they are Madjool dates.  These are a wonderful and very large 
variety of dates.  Here in Southern California, we are very lucky as our area grows and 
provides 80% of all the dates grown in the world.  In fact, this coming weekend starts the
61st annual Date Festival, in Indio, California.  If I weren't going to Estrella War, I would
be there buying all kinds of dates.


And here is a recipe that you might like, frosty almond date shakes.  This recipe is from 
the Mayo Clinic.

Serves 4


1/3 cup chopped pitted dates
2 tablespoons warm water
2 cups vanilla almond milk, chilled
1/2 cup fat-free vanilla soy or dairy yogurt
1 very ripe banana, frozen
4 ice cubes
1/8 teaspoon ground nutmeg, plus extra for garnish

Put the dates in a small bowl and sprinkle with the warm water. Let soak for 5 minutes to 
soften, then drain.

In a blender, combine the dates, almond milk, yogurt, banana, ice cubes and the 1/8 teaspoon
nutmeg. Blend until smooth and frothy, about 30 seconds.

Pour into tall, chilled glasses and garnish each with a dusting of nutmeg.

Nutritional Analysis(per serving)
Calories 141 
Monounsaturated fat 1 g 
Protein 3 g 
Cholesterol 0 mg 
Carbohydrate 31 g 
Sodium 97 mg 
Total fat 2 g 
Fiber 2 g 
Saturated fat 1 g     

Fruits 1 
Protein and dairy 1 

--- Barbara Dodge <awench1 at cox.net> wrote:

> I have finally been able to identify the variety of dates I have.  They are madjoor dates.  This
> cookie recipe looks wonderful, however if I made them with the dates I have, the cookies would
> be HUGE!  These dates, I kid you not, run about 2-2-1/2 inches long. :-)
> Felicia
> ---- PKSARGE at aol.com wrote: 
> =============
> Having spent nearly two years in North Africa and several visits to the 
> Middle East (courtesy of Uncle Sam) I can tell you that fresh dates are indeed a 
> treat. There are also many local varieties that never make it outside the local 
> markets. Here is a recipe that combines stuffed dates and cookies. It is from 
> "The Spice Cookbook" by Avanella Day and Lillie Stuckey, David White Co. New 
> York, 1964.
> Blind Date cookies:
> 3 dozen pitted, dried dates
> 3 dozen pecans
> 1/2 teaspoon ground nutmeg
> 1 teaspoon vanilla extract
> 1/4 teaspoon lemon extract
> 1/2 cup shortening
> 3/4 cup brown sugar
> 1 large egg
> 1 3/4 cup sifted all-purpose flour
> 1 1/2 teaspoons double-acting baking powder
> 1/2 teaspoon salt
> 1/2 cup milk
> Stuff dates with pecans and set aside. Mix together the next 5 ingredients 
> until well blended. Beat in egg. Sift flour with baking powder and salt and add 
> to the creamed mixture alternately with milk. Drop dough, in rounded 1/2 
> teaspoonsful, 1/2 inches apart, onto lightly greased cooky sheets. Press a stuffed 
> date into the center of each. Cover date completely with a little more dough. 
> Bake in a preheated moderate oven (350 degrees F.) 15 minutes or until 
> lighltly browned around the edges. Cool on wire rack. Store airtight.
> YEILD: 3 dozen cookies
> Have fun and enjoy your dates,
> Mykael Halfdan
> AKA Dennis Olson
> **************Biggest Grammy Award surprises of all time on AOL Music.     
> (http://music.aol.com/grammys/pictures/never-won-a-grammy?NCID=aolcmp003000000025
> 48)
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