Jujube Butter Recipes

JUJUBE BUTTER

Steps:

• Boil fruit until tender in sufficient water to cover it.
• Rub cooked fruit through a sieve or colander to remove the skin and seeds.
• Cook slowly until thick, put in jars, leaving 1/2" headspace.
• Wipe rim, cover and screw on bands; process in boiling water bath 15 minutes.

CHEWY JUJUBE COOKIES

Steps:

• Preheat oven to 350F (175C). Line two baking trays with parchment paper; set aside.
• In a medium bowl thoroughly combine cake mix, eggs and butter until smooth. Portion into 1 tbsp (15 mL) sized balls and set 4-5 cm apart on prepared baking trays.
• Bake 6-7 minutes. Remove trays from the oven. Decorate using jujubes (cut side down) or mint buds, pressing firmly into the cookies to ensure they stick. Return to the oven for 3-5 minutes longer or until just starting to brown around the edges. Cool completely on the tray before serving.
• Cut the jujubes in half using a pair of scissors or small knife.
• More cookie recipes are available at www.walmart.ca/recipecentre.

WIN SON BAKERY'S RED DATE CAKE RECIPE

Steps:

• A 9"-diameter springform pan
• Preheat oven to 350°F. Butter pan; set aside. Bring dates, baking soda, and ¾ cup water to a boil in a small saucepan, stirring constantly. Reduce heat and simmer, stirring occasionally, until water is almost completely evaporated, about 3 minutes. Let cool.
• Sift flour into a medium bowl; mix in baking powder and salt. Using an electric mixer on medium-high speed, beat granulated sugar, vanilla, and remaining 6 Tbsp. butter in a large bowl until light and fluffy, about 3 minutes. Add eggs one at a time, beating to blend after each addition; beat until mixture is very light and airy, about 3 minutes. Reduce mixer speed to low; add half of dry ingredients and beat just until incorporated. Mix in cooled date mixture, then add remaining dry ingredients and beat until just combined. Scrape batter into prepared pan and smooth surface to make an even layer.
• Bake cake until a tester inserted into the center comes out clean, 25-30 minutes.
• While the cake bakes, make the glaze. Slice each date in half lengthwise, then thinly slice each half into strips. Place in a small bowl and pour in ½ cup boiling water to cover; let soak.
• Cook cream, butter, brown sugar, and salt in a small saucepan over low heat, stirring occasionally and breaking up sugar as needed, until butter is melted, about 5 minutes. Bring just to a simmer and cook, stirring, until glaze thickens slightly, about 5 minutes. Let cool until glaze thickens further but is still pourable, about 15 minutes.
• Remove cake from springform pan and slide onto a platter or large plate. Arrange drained date strips along edge of cake so they look like spokes on a wheel. Carefully drizzle warm glaze over cake, so it drips over the edges. Let cool completely before serving.