A Duo of Date Recipes

Whole-Wheat Date Bread

Growing up, my mom often made a date-nut bread that she served with soft cream cheese. We ate this in a variety of settings — as a mid-morning snack, an after-school treat, or sometimes as a simple dessert after dinner. The way I enjoyed it most was as a sandwich - two small slices of the bread smeared with the cream cheese (always Philadelphia!). 

Somehow I forgot about this bread, that is perfect for any occasion. It is made with dates, nuts, and other healthy ingredients, and it is sure to become a favorite among your friends and family. The recipe I used recently is from the NY Times Cooking site and developed by Melissa Clark. It’s made with whole wheat and all-purpose flours, yogurt or buttermilk (I used buttermilk), and EVOO. I added chopped walnuts because I love crunch, and a bit of grated orange zest to brighten it up.

Chocolate Chip Energy Bites

On the other end of the date spectrum, is a terrific, little energy ball from Virginia Willis. This couldn’t be easier and is a wonderful addition to your healthy routine. Virginia’s original recipe calls for the addition of 1/4 cup of dark chocolate chips, but as I am not a chocolaholic, I left them out of the second batch. Most people will probably want to keep the chocolate chips in the recipe. And for anyone following a Weight Watchers plan, these tasty little treats are only three points. I keep them in the fridge so they are nice and chill. These would be great to bring along on a hike or a picnic, or add them to a lunch box. You can’t go wrong with these!

From Medical News Today, here are some of the benefits of dates:

In addition to tasting great, dates contain protein, vitamins, and minerals. They are also:

1. High in polyphenols. Polyphenols are antioxidant compounds that can protect the body from inflammation. Dates contain more polyphenols than most other fruits and vegetables.
2. Alternative to empty-calorie sweets. Dates can satisfy a person’s sweet tooth while also providing essential nutrients, such as vitamin B-6 and iron.
3. High in fiber. Just ¼ of a cup of dates provides 12 percent of a person’s daily fiber requirement. Fiber helps a person feel fuller for longer.
4. High in potassium. Dates are high in potassium, which is an electrolyte the body needs for good heart health. Potassium also helps to build muscle and proteins in the body.
5. Great for substitutions. People can replace the sugar, chocolate chips, or candies in baking recipes with dates to ensure they are eating natural sugars instead of refined sugars.

Chocolate Chip Energy Bites (Virginia Willis)

To a food processor, add 1/2 cup dates, 3/4 cup pecans, a pinch of salt, a dash of cinnamon, and a few drops of vanilla. Pulse these ingredients, then remove mixture from processor and transfer to a small bowl. Add 1 tablespoon of ground flax seeds, 1/4 cup of dark chocolate chips and stir to combine. Use your hands or a small scoop to form the balls. Makes about 12 energy bites.

Apple Buttermilk Loaf Cake

Anyone who knows me knows that I love a good coffeecake-type cake. Love ‘em more than chocolate, more than pasta (and that’s a BIG one in my book), more than ice cream. So when I come across a recipe that sounds like a winner, I’m going to give it a try. 

Since leaving the pharma industry in 2016, my normal baked goods distribution network has dried up. Back then, I would bake something at least once a week and bring my goodies to the office. I was happy, my colleagues were happy. 

Fast forward to present day. When I see a recipe that calls to me, I have to think twice before baking it because, really, what am I going to do with a whole coffeecake or an entire tray of cookies?! How much can two people eat? 

So anytime we invite a friend to dinner, or when we are invited somewhere, I jump at the chance to make dessert so I can fulfill my baking jones. And that’s where today’s cake comes in. We had invited a friend for a casual Sunday night dinner of pork roast stuffed with a savory mixture of bacon, sun-dried tomatoes, and sharp provolone; roasted butternut squash; and tender peas with pancetta and shallots. We served a wonderful Spanish wine (2011 Conde de San Cristobal) that paired perfectly with the pork. I needed a homey-cozy kind of dessert to go with that menu, and I found it in Melissa Clark’s delicious Apple Buttermilk Loaf Cake. It’s wonderfully moist due to the chopped apples incorporated into the batter, and the buttermilk glaze gives it a slight tang. 

Bake up this cake, I think you’ll like it. Let me know how it goes. I’ll be here looking for a good home for my future baked items (gratis, of course!). 

Ingredients:

1 C granulated sugar

2/3 C plus 2 TB buttermilk

3 large eggs

1 TB brandy or rum (optional)

1/2 t vanilla extract

1-3/4 C all-purpose flour

1-1/2 t baking powder

1/2 t grated lemon zest

1/4 t baking soda

1/4 t kosher salt

1/4 t nutmeg

1/2 C (8 TB) unsalted butter, melted and cooled; more for pan

1 large apple, peeled

1 C confectioners' sugar

Directions:

1. Heat oven to 350F and butter an 8-1/2 x 4-1/2" loaf pan. Cut apple into quarters; core, then dice 3/4 of the apple into 1/2" pieces (you should have 1-3/4 C diced). Slice remaining quarter in half, then thirds (you should have 6 slices). Reserve.
2. In large bowl, whisk together sugar, 2/3 C buttermilk, eggs, brandy, and vanilla. Whisk in flour, baking powder, baking soda, salt, and nutmeg. Fold in butter, then diced apples. Scrape into loaf pan; arrange apple slices on top and bake until golden brown and toothpick inserted in center comes up clean, 55-60 minutes. Cool for 10 minutes, then run a thin knife or offset spatula around edges and flip onto a wire rack. Invert (so apple slices are on top) and cool completely.
3. In medium bowl, whisk together confectioners' sugar and remaining 2 TB buttermilk. Pour evenly over cooled loaf, let set, then slice & serve.

Cook's Tour note: I found that this cake is best the day baked or up to one day after.

Flour-free Maple Walnut Biscotti

I meant to get this recipe out to all of you much sooner than now, but as the French say, c'est la vie!

I made these delicious cookies for Passover and they were a perfect accompaniment to the more traditional Freda's sponge cake.

The biscotti are just the ticket with a morning espresso or a before-bed snack. I love that these biscotti are a little heavier than other recipes. When you hold it in your hand, you think, "now THIS is a cookie." A sturdy, New Jersey kind of cookie. The kind that'll stand up to an occasional coffee or milk dunking.

From a posting on Food52, by way of Andrew Carmellini's Urban Italian cookbook, these cookies are all about flavor. Generous additions of maple syrup and brown sugar provide a little sweetness to the dough, while a mixture of chopped walnuts, cinnamon, adds crunch & texture to the biscotti tops.

Vivian Henoch, the Food52 author, wrote that the original recipe called for lemon zest and pistachios, which also sounds divine, but a little more dainty. Either way, get a load of these beauties next time you've got a hearty cookie craving.

Print, bake, eat!