Date Squares

Here's a traditional and fancy treat that's got some goodness in it. While it's definitely not health food, it's not as sweet as more common desserts plus there's some fibre content. We never seem to get enough fibre these days.

Date squares are typically served as a fancy treat for Sunday tea, special occasions, and important guests. Elegant and delicious, they have wide appeal. Everyone likes to get the many crumbs left in the baking dish. And, of course, it's hard to find a traditional bake sale without them.

This recipe has been handed down from the Admiral Catnap (retired) (and at least one generation before her). I think you'll find the results are as good as any you've ever tried.

You may be tempted to change the order of these directions by cooking the dates first, but please don't. It's much easier to spread the warm date mixture on the crust than after it has cooled.

Equipment note: If you have a pastry cutter, here's a good chance to use it. If no cutter, then use two table knives in a scissor motion to cut the butter into the flour. Very similar to a pie pastry recipe.

Date note: The Admiral recommends Jaffa dates as they result in a smooth paste that easy to spread when cooked. Jaffa is a city on the eastern shore of the Mediterranean.

The following recipe makes enough for a 20 x 20 cm pan (9 x 9 in) pan. These pictures show a 20 x 30 cm (9 x 13 in) pan, and we increased the ingredients by 50%.


Ingredients

Crusts:

• 200 g flour, all purpose (1 1/2 cups)
• 3 ml baking soda (1/2 tsp)
• 5 ml baking powder (1 tsp)
• 2 ml salt (1/4 tsp)
• 250 ml butter (1 cup)
• 250 ml brown sugar (1 cup)
• 375 ml rolled oats (1 1/2 cup)

 Date filling:

• 500 ml chopped dates (2 cups)
• 60 ml cold water (1/4 cup)
• 30 ml brown sugar (2 tbsp)
• 15 ml lemon juice (1 tbsp)
• 30 ml orange juice (2 tbsp)
• grated zest from an orange

Instructions

Cutting in the butter

Combine flour, baking powder, baking soda and salt. Cut in butter until mixture is crumbly. Add sugar and oats. Mix well.

After adding the oats

Spread half the crumbs in a greased, shallow, 9-inch square pan. Pat and press the crumbs until firm and smooth.

Pressing the crust using a small bowl

Chopping dates after removing pits

Ready to cook

Cook the dates, water, orange rind and sugar in a small saucepan over moderate heat until thick and smooth. Remove from heat and add fruit juices. Mix well. Spread the date mixture over the bottom layer of the crumbs.

Cooked and smooth

Spread on bottom crust

Top the date mixture with the other half of the crumbs.  Again, pat and press the crumbs until firm and smooth.

Ready to bake

Bake at 180 C (325 F) for 35-40 minutes until the top is lightly browned. Cut squares while still hot and allow to cool while in pan.

Cut and cooled

Does Bowtie Calico approve? Yes, with a lick of her lips.

Bow-Tie Calico Approves!

Cheesecake Fruit Flan

For other desserts we tried to make healthier alternatives to some standard dishes. But in a complete turn-around, we proudly present today's dish, one that's pretty much as bad for you as anything else you care to make. Sure, we cut the sugar and used whole-wheat flour instead of white. Plus we have real fruit. But that's not going to make up for all the fat and calories that we left in.

Still, it tastes great and is easy to make. And it looks divine. Should we do it? Da Original Gangstur says "yea!"

This recipe makes enough for a rectangular flan pan that's about 25 x 40 cm (10 x 15 inches), which is a fairly large pan. We cut the quantities by about a third for our smaller pan that is about 25 cm in diameter.


Ingredients

Crust

• 500 g (2 cups) whole-wheat flour
• 2 ml (1/2 tsp) cream of tartar
• 10 ml (2 tsp) baking soda
• 125 ml (1/2 cup) icing sugar
• 125 ml (1/2 cup) butter
• 125 ml (1/2 cup) vegetable oil
• 1 egg
• 2 ml (1/2 tsp) vanilla extract

Filling

• 250 g (8 oz) package cream cheese, softened
• 30 ml (2 tbsp) white sugar
• 2 ml (1/2 tsp) vanilla extract

Fruit toppings

• Just about any kind of fruit you want. We used strawberries, blackberries, a kiwi and an apricot. Also good are other kinds of berries, mandarin segments and even banana slices. Try to get an assortment of colours so it will look yummay.

Glaze

• 15 ml (1 tbsp) cornstarch
• 30 ml (2 tbsp) white sugar
• 125 ml (1/2 cup) water
• 125 ml (1/2 cup) orange juice
• The juice of half a lemon

Directions

1. Preheat oven to 175 C (350 F). Grease the pan with butter.
2. Crust: in one bowl, sift together flour, cream of tartar and the baking soda. In a larger bowl, cream together the sugar, butter, oil, egg, and vanilla. Add the dry ingredients to the wet ingredients and blend well. Spread the dough evenly on the bottom of the greased pan. Bake until golden brown, 10 to 12 minutes. Put the pan on a rack and cool to room temperature.
3. Filling: cream together the cream cheese, sugar, and vanilla. Spread on the cooled crust.
4. Fruit toppings: slice and arrange the fruit on the flan.
5. Glaze: mix the sugar and cornstarch in a small saucepan. Add the water, orange juice and lemon juice. On medium heat, boil slowly for one minute. Remove from heat and cool to room temperature. Spoon or brush the glaze evenly over the fruit.
6. Refrigerate until ready to serve.

And Bow-Tie Calico approves. Of course she does.