Orange Glazed Date Nut Bars Recipes

GLAZED DRIED FRUIT AND NUT BARS

Steps:

• Heat oven to 350°F. In large bowl, stir cookie crust ingredients until well blended. Press dough in bottom of ungreased 13x9-inch pan. Bake 14 to 16 minutes or until golden brown. Cool 10 minutes.
• Meanwhile, in 2-quart saucepan, heat orange marmalade to boiling over medium-high heat, stirring constantly. Boil 3 to 4 minutes, stirring frequently, until slightly thickened. Stir in remaining filling ingredients until well mixed. Spread evenly over cookie crust.
• Bake about 15 minutes longer or until edges are golden brown and filling is set. Cool completely, about 30 minutes. For bars, cut into 8 rows by 4 rows.

ORANGE DATE-NUT COOKIES

Steps:

• To make the cookies:
• Line a 9- x 5-inch loaf pan with plastic wrap, allowing enough to extend over the edges of pan so they can cover the dough for refrigerating. Set aside.
• Position knife blade in food processor bowl; add dates, orange zest and orange juice. Process 45 seconds, or until dates are finely chopped.
• In a medium bowl, beat butter at medium speed until fluffy. Gradually add sugar, beating until well blended.
• Add the egg and vanilla; beat well.
• In a separate bowl, combine flour, baking powder and salt. Whisk together to combine.
• Gradually add flour mixture into the butter mixture, beating at low speed until blended.
• Divide the dough into 3 portions. Knead ½ cup of the pecans into 1 portion of dough; press this portion into prepared pan.
• Knead the date mixture into 1 portion of dough; press in pan over pecan dough.
• Knead remaining ½ cup pecans into remaining dough; press into pan over date dough.
• Cover and chill at least 2 hours or freeze up to 1 month. (If freezing, defrost again in refrigerator for 2 days before making cookies.)
• Preheat oven to 350F degrees.
• Invert loaf pan onto a cutting board; remove and discard plastic wrap. Cut dough lengthwise into 3 lengthwise logs. Cut each log of dough crosswise into ¼-inch thick slices. Place the slices 1-inch apart on parchment lined baking sheets. (Each log yields about 20 cookies)
• Bake for 10-11 minutes until still soft and NOT brown at edges (I like these a little more chewy, but if you want them as tea or coffee dunking cookies, bake an additional 2 minutes until the edges are browned).
• Cool slightly on baking sheets; remove to wire rack to cool completely.

ORANGE DATE NUT BARS RECIPE:

Steps:

• Preheat oven to 350 degrees F. Heavily butter a 9- x 13-inch baking pan.
• In a large mixing bowl, beat together butter and sugar until well blended. Beat in eggs, orange zest, and vanilla extract. Beat in flour and baking powder until well blended. Stir in chopped dates and chopped walnuts. Batter will be very thick at this point.
• Spread mixture onto bottom of prepared baking dish. Bake for approximately 25 to 30 minutes or until the top is golden brown. Remove from oven and let cool on a wire cooling rack.
• When cool, spread Lemon Glaze over the top. Cut either into bars or squares.
• Makes about 48 bars.
• In a medium-size bowl, mix the lemon juice and confectioner's sugar together so that it is of spreading consistency. Spread the glaze on the uncut cooled cookies.

GLAZED ORANGE DATE SQUARES

Steps:

• In a saucepan, combine the dates, sugar, water and butter. Simmer for 5 minutes, stirring occasionally, or until dates are softened. Remove from heat; stir in chocolate chips. , Beat eggs, milk and orange juice. Combine flour, baking soda and salt; add to date mixture alternately with orange juice mixture, mixing well after each addition. Stir in walnuts. Pour into a greased 15x10x1-in. baking pan. , Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool. Combine confectioners' sugar, butter and orange zest; stir in milk until glaze reaches desired consistency. Spread over bars.

ORANGE DATE NUT CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 10 inch tube pan and line the bottom with parchment paper. Grease the paper. Dredge the dates and nuts in the flour and set aside.
• In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well. Add flour, alternating with milk, and mix well. Add vanilla and lemon flavorings. Fold in nuts and dates.
• Pour batter into a 10 inch tube pan. Bake at 350 degrees F (165 degrees C) for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and pour orange syrup over cake immediately. Cool in pan for 30 minutes, then remove from pan. Let stand upside-down overnight, then turn over and serve.
• To make the orange syrup: In a medium bowl, combine orange juice and confectioners sugar. Mix until smooth.

DATE AND ORANGE SLICE BARS

Steps:

• In a saucepan combine the dates, 1/2 cup of sugar, 2 tablespoons of flour, and water. Bring to a boil, and cook until thickened, about 10 minutes. Remove from heat, and set aside to cool.
• Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish.
• In a medium bowl, cream together the shortening and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve the baking soda in hot water, then stir into the creamed mixture. Combine 1 3/4 cups of flour and salt; stir into the batter just until blended.
• Spread half of the batter in the bottom of the prepared pan. Cover with a layer of orange slice candy, then spread the date mixture over the orange candy. Cover with the remaining batter.
• Bake for 30 minutes in the preheated oven, or until golden brown. Cool, and cut into bars.

ORANGE-DATE BARS

Steps:

• In a saucepan, combine dates, sugar, oil and juice. Cook for 5 minutes to soften dates. Cool. Add egg; mix well. Combine all remaining ingredients and stir into date mixture. , Spread into a greased 8-in. square baking pan. Bake at 350° for 25-30 minutes. Cool before cutting.

ORANGE GLAZED DATE NUT BARS

Steps:

• Preheat oven to 350°F.
• In a large bowl combine all ingredients for bars. Mix well.
• Pour into greased and floured 13x9" pan.
• Bake for 30 minutes or until golden.
• Cool.
• In a small bowl, mix glaze ingredients until smooth.
• Pour evenly oven date bread.
• Cut into bars.

FROSTED ORANGE DATE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15 inch jellyroll pan.
• In a small saucepan over medium heat, combine sugar, 1/2 cup butter, water and dates. Cook, stirring frequently until dates have softened and the mixture is well blended. Remove from heat. Combine the flour, baking soda and salt; stir into the date mixture, then mix in the 1/4 cup orange juice, milk, eggs and 1 tablespoon orange zest. Spread the batter evenly into the prepared pan.
• Bake for 15 to 20 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. To make the frosting, combine the confectioners' sugar, 1/3 cup butter, cream cheese and orange zest. Beat until smooth. Gradually mix in the remaining orange juice a tablespoon at a time until the icing is spreadable. Spread over the bars when cool. Cut into squares.