Carmen, About fertilizers-labels such as 'Orchid food' 'Tomato food' 'African Violet food' are manufacturers ploys to get you to buy more fertilizer. I raise both orchids and violets and I use the same fertilizer on both as well as on my outdoor flowering plants. All fertilizers will have three numbers on the bag, such as 10-10-10 or 0-10-0. The first number stands for nitrogen which is important for leaf growth. The second is phosphorous which is mainly for flower production and root health. The third is potassium which is used by the plant for disease control and, to a lesser extent, root health. When you buy fertilizer, do not look at the label; look at the numbers. For flowering plants, get a fertilizer with a higher middle number. (I use a 10-10-10 for rooting leaves as there is no need for high potassium in a non-flowering leaf). That said, for violets, stay away from anything with urea in it as it will burn the roots. It will be stated in the analysis chart on the bag. After you have some practice growing, you can start experimenting with different number combos to see which works best for your growing conditions. Linda

Annie, that was definitely worth playing hooky from work for. I'll have to watch for his cookbook. Michigan products are some of the best to be found anywhere. Since I work for a small batch regional preserving company I really see how much demand there is for the products. The entire length of the eastern shore of Lake Michigan produces amazing quality fruits and vegetables. The maple trees not only produce wood but maple syrup that has wonderful flavor...second to none. Sounds like Chef Eric fit's right in! Nancy

Posted by wizardnm (My Page) on Thu, Oct 29, 09 at 8:35 It's time to pull out those favorite recipes and share with others. Squash can include pumpkin recipes too. Here are the general Cookalong guidelines for new posters and a reminder for all: Every two weeks we post T+T recipes for the *star* ingredient, including a picture is not a requirement but highly suggested. Each Cookalong will run about two weeks, at the end I will draw a name from all that participated in that Cookalong and that person will get to pick the subject of the next Cookalong. Please remember to check for your name if you participated! I'll be posting at the end of the current thread for the next one....and need you to get back with your ingredient choice by Monday night or sooner. I'll draw a second name on Monday night if I've not heard from the first. So, let's get started, this Cookalong on squash will run until Sunday night, November 8, 2009. I'm trying to link all the Cookalongs to each other, so here is the last one. Nancy Here is a link that might be useful: Link to Cookalong 13----Cheese Follow-Up Postings: o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Thu, Oct 29, 09 at 11:03 Okay here we go with one I have posted before but it is a good one: BUTTERNUT SQUASH AND APPLE SOUP 4 Servings - 1 TBS olive oil 1 1/4 lbs butternut squash, peeled and seeded 1 medium leek, trimmed 1/2 onion, chopped 1/2 medium carrot 1/2 TBS fresh grated ginger 1/2 TBS fresh chopped thyme 1/2 teasp dried sage 1 small apple, peeled and cored 2 cups chicken or vegetable stock 1/2 cup unsweetened apple juice 1/2 - 15oz can cannellini beans chopped fresh chives sea salt and FG black pepper 1. Chop the leeks, using only the white and light green parts. Dice the butternut squash, carrot and apple into 1/2 inch cubes. 2. Heat the oil over a medium high heat in a large saucepan, then add the squash, leeks, onion, carrot, ginger, thyme and sage. Cook for 10 minutes or until the vegetables are slightly soft, then stir in the apple. 3. Pour in the stock and apple juice and bring to the boil. Reduce the heat, cover and simmer, stirring occasionally, for 20 minutes or until the vegetables are tender. 4. Pour half the soup into a blender or food processor (I used a stick blender) and pur until smooth. Return the purée to the saucepan, add the beans and cook for 2 minutes over a medium heat until hot and bubbling. Adjust seasoning and serve sprinkled with the chopped chives. Source: Adapted from - Rick Gallop's GI Diet Green-light Cookbook SharonCb o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Thu, Oct 29, 09 at 11:22 Sharon, that looks really good. Since I have a LOT of butternut squash in the garage that needs to be used, this is the perfect time for a Squash cook along. I have a recipe for bread that I think I'm going to try... Annie o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Thu, Oct 29, 09 at 11:29 I have two recipes for squash soup. One I need to make right away because I need to use up some celery and peppers which the soup has. The other recipe is for red lentil pumpkin which has been on my "to try" waiting list for a month. Meanwhile, I would like to try a yeast bread with squash, that sounds great. But one I can do in the bread machine!!!!!!!!!! (I'll post the recipes this weekend when I make the one soup.) o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Thu, Oct 29, 09 at 12:37 Oh it is a good time for squash recipes right now. Especially since I'm "allowed" to eat it too. Annie I envy you since butternut is hard to find over here. Lots of squash but not too much butternut. Since I always seem to post these two soup recipes together, here's the other one: Roasted Garlic & Butternut Soup 6 - 8 servings (My own recipe. I always make too much!) 1 1/2 lbs butternut squash - after baking there should be about 2 cups of mashed squash 1 lg Spanish onion - peeled and cut into 8 chunks 1 medium leek - washed & chopped, including best-looking top green leaves 1 teasp cumin 1 head of garlic - sliced across top to expose cloves 2 - 3 cups chicken or vegetable broth 200 ml (about 3/4 cup) light cream or half & half olive oil fresh ground black pepper and salt to taste homemade garlic croutons (optional) & chopped flat leaf parsley Utensils needed: oven or toaster oven and roasting pan or tray, frying pan & lid, blender or food processor, large heavy saucepan with lid. 1. Preheat oven or toaster oven to 300F 2. Split, quarter and seed butternut squash, and arrange on roasting tray together with cut chunks of onion and head of garlic. Drizzle with a little olive oil and roast 1 hr or until all is golden and tender, including garlic. 3. Clean and chop leek, including top green leaves. Sauté in a little oil for in frying pan 5 minutes. Then add 2 cups of chicken broth, turn down to simmer with lid on until tender - about 12 - 15 minutes. 4. When butternut etc is cooked, scrape it from skin and place in food processor along with the onion, cumin, and some pepper. Squeeze the garlic cloves - which should be soft and buttery - from their skins and add to food processor. 5. Add some of the rest of the chicken broth and process to a puré. Gradually add the leek and liquid from pan. Process until all is smooth, adding more of the chicken broth as needed. 6. Place the mixture in the saucepan and gently heat. Add the rest of the broth as needed for the desired consistency.. Add the cream, reserving 2 TBS for swirling as a garnish when served. Check the seasoning - adding salt and pepper as needed. 7. Serve with a swirl of cream, chopped parsley and small homemade garlic-flavoured croutons. SharonCb o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by compumom (My Page) on Thu, Oct 29, 09 at 12:56 I love butternut squash and as a matter of fact, I roasted some last night! Here's one of my favorite soup recipes: Butternut Squash Soup 1 Tblsp Olive oil or butter 2-3 lbs Butternut squash, peeled, and diced into 1 inch chunks 3 large carrots chopped 1 medium onion chopped 1 Tblsp ginger(1"piece)minced 2 quarts of vegetable stock or chicken stock or cold water (I use chicken) 1 bunch parsley, chopped Pinch of: nutmeg Powdered ginger Curry powder Parmesan cheese Heat the oil or butter over medium heat in a large saucepot, sauté the squash, carrots, onion and ginger for 3 minutes, until they are lightly browned. Add the stock and some orange zest (if desired) and bring to a boil. Lower to simmer and cook uncovered for 35-40 minutes, until the vegetables are tender. Add the parsley, nutmeg, salt, pepper, ginger and curry to taste. Puree the soup with a handheld immersion blender, food processor or regular blender until smooth and creamy. Soup can be garnished with fresh sage leaves and Parmesan Crostini. Serves 4-6 people o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by doucanoe (My Page) on Thu, Oct 29, 09 at 15:07 I made this last spring and liked it so much I made a double batch for our soup party a couple of weeks ago! Sorry, I didn't take a photo....maybe next time! A couple of things I do differently: I brown the pork cubes a bit before adding to the crockpot, and I sub a couple of yukon gold potatoes for the parsnips, only because I am not a fan of parsnips. Hearty Pork Stew with Squash Source: Penzeys One 2/09 1-1/2 lb boneless pork loin roast, trimmed and cubed (I used boneless chops) 3 medium carrots, peeled and cut into 1/4" slices 1 medium onion, chopped 2 c peeld parsnips, cubed 1-1/2 c butternut squash, peeled & cubed 4 c chicken broth 1 T fresh sage or 1 tsp dried 2 tsp fresh thyme or 3/4 tsp dried 1/2 tsp salt 1/2 tsp pepper 3 T flour 3 T butter, softened In 4-5 quart slow cooker, mix the pork and remaining ingredients except flour and butter. Cover and cook on low 6-7 hours. OR... place in a covered pot in the oven at 350F for 2 hours. In a small bowl, mix together the flour and butter. Gradually stir into stew until blended. Increase setting to high or return to oven. Cover and cook 30 minutes longer, stirring occasionally until thickened. 6 servings Linda o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Fri, Oct 30, 09 at 8:59 Being a person who likes to buy in season, (and cheap), at this point there will hardly be a week that goes by when I'm not eating some type of squash dish. I have a gazillion T&T recipes, plus lots in the "to try" file. But not one for squash yeast bread, which is what I want to try in the bread machine. I have one recipe for it in Mollie Katzen's "Enchanted Broccoli Forest" cookbook, but it is a sponge method type bread and I am NOT going there (been there, done that, do not have the time or patience). Here's what I'm making this weekend, due to having the celery and pepper. Got it out of a vegetarian magazine but I don't know what it was called, it was NOT "Vegetarian Times." Neli's Pumpkin and Leek Soup (sorry, don't know who Neli is, but I think the article said it was someone's aunt in Australia.) 1 large or 2 small leeks (I'll probably use the cheaper onion option) 1 rib celery (I'll probably use two or three, just to use them up) 1 clove garlic 1 green pepper (mine is yellow) 2 tsp. oil 1 1/2 cup chopped fresh tomatoes (I'll use canned) 5 cups vegetable stock (I'm sure you could use chicken stock) 1 1/4 lbs. pumpkin or winter squash (I'll use the squash, I don't care for most pumpkins you can get in the store) 1/2- 3/4 tsp. oregano (I may use the last of the fresh stuff growing out in the garden) Fresh ground pepper and salt to taste. (Note: I add one can pinto beans to this) Cook leeks, celery, peppers, garlic and fresh tomatoes if using, in oil. Add stock, pumpkin, oregano, pepper, etc. Simmer 20 minutes. Garnish with fresh parsley to serve. Great with cornbread. o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Fri, Oct 30, 09 at 9:42 I want to play, but I don't have time to post any recipes right now. I'll be back for a butternut squash risotto recipe, and maybe a few other recipes. I love, love, love winter squash. Sally o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by joanm (My Page) on Fri, Oct 30, 09 at 10:40 I received butternut squash in my veggie box this week. I didn't know much about this veggie so I picked a sweet sounding recipe to try and we loved it. Carmelized Butternut Squash Ina Garten 2 medium butternut squash (4 to 5 pounds total) 6 tablespoons unsalted butter, melted 1/4 cup light brown sugar, packed 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper Preheat the oven to 400 degrees F. Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet. Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot. o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by prairie_love (My Page) on Fri, Oct 30, 09 at 13:43 My favorite restaurant makes a butternut squash ravioli with sage cream sauce. If one of you can provide me with a T&T squash ravioli recipe, I'd love to give this a try. Ann o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by robinkateb (My Page) on Fri, Oct 30, 09 at 15:34 Lpink I have a squash bread recipe that I make in the bread machine. It's posted on my blog, although here it is Winter Squash Whole Wheat Bread 1 cup winter squash puree 1 Tbsp butter at warm room temperature or melted (you could sub oil if you want) 1/2 cup water 2 cups whole wheat pastry flour 1 cup all purpose flour 1/4 cup sugar (I use what ever sugar I am in the mood for, brown, sugar in the raw, turbinado, maple sugar...) 1 Tbsp vital wheat gluten (optional, especially if you use some white flour) 1 1/2 tsp kosher salt 1 3/4 tsp yeast Place the ingredients in your bread machine in the order listed. Turn it on and let the machine make you bread. (A note on measuring flour. When using a bread machine it is important to measure accurately as you will not have a chance to adjust the quantity of flour while kneading. Spoon the flour into the measuring cup and level it off with a knife. The amount of four I get when using this method id vastly different from when I use the measuring cup to scoop up the flour and then leveling with the knife, or sometimes just wiggling the cup to level.) If you don't have a bread machine you can still make this, because bread has been around for a long time and bread machines are a new thing. Just put the yeast in the water and allow to stand until bubbly in the bowl of your stand mixer. Add the butter, squash puree, sugar, salt and vital wheat gluten. With the mixer on low add the flour until the bread forms a ball that pulls away from the sides of the bowl. Continue kneading until the dough is smooth and elastic. I also have a recipe on there for pureed butternut squash with chipotle. This time of year I am trying to find uses for squash so the timing is excellent. -Robin Here is a link that might be useful: Chipotle Roasted Butternut Squash Puree o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by shambo (My Page) on Fri, Oct 30, 09 at 18:43 Here's a family recipe that uses pumpkin but could be adapted to use any mashed winter squash. If you're looking for an alternative to regular pumpkin pie at Thanksgiving, this might be worth trying. It was a favorite of my mom and her sister. Glyki Kolokithopita (Greek Pumpkin Pie) A real change of pace from the traditional Thanksgiving pumpkin pie. Crispy fillo layers, a delicately spiced pumpkin filling, drenched in a luscious light honey syrup. Different and delicious. Filling: 2 large cans pumpkin ½ cup sweet, unsalted butter 1 teaspoon salt ½ cup sugar 1 teaspoon cinnamon ¼ teaspoon ground cloves 1 cup finely chopped walnuts 1 cup golden raisins Syrup: 1½ cups sugar ½ cup honey 2 cups water Pastry: 1 pound fillo dough 2 cups finely chopped walnuts ½ - ¾ pound sweet, unsalted butter, melted Filling Preparation: In large saucepan, combine canned pumpkin, ½ cup butter (1 cube), and salt. Simmer over medium/low heat for 15 minutes to evaporate moisture and thicken; stir frequently and do not allow to burn. Remove from heat. Add sugar, cinnamon, cloves, raisins, and 1 cup walnuts. Set mixture aside. Syrup Preparation: In saucepan, combine sugar, water and honey. Bring mixture to boil. Continue to boil until syrup is slightly thickened, about 15 minutes. Remove from heat and set aside. Glyki Kolokithopita Assembly: Brush bottom and sides of 10" x 15" baking pan with melted butter. Layer about 5 fillo sheets for bottom of pita. Do not cut bottom fillo sheets to pan size; keep sides up. Brush butter between each layer of fillo; brush sides. For next 5 fillo sheets, brush with butter and sprinkle with chopped walnuts. Spoon in pumpkin filling; spread evenly. Fold fillo sides over to completely enclose filling and brush generously with butter. Cut remaining fillo sheets to pan size. Layer next 5 fillo sheets, brushing with butter and sprinkling with chopped walnuts. Layer last fillo sheets, brushing butter between each layer only. Trim excess fillo dough from sides and corners of pan. Brush top generously with butter. Cut through top 3-4 fillo layers only; do not cut all the way through. Bake pita at 350° for 50 60 minutes; pita should be light, golden brown. Let cool for 15 minutes. Pour syrup over warm pita. Let Glyki Kolokithopita cool and absorb all of syrup before cutting all the way through, at least four hours or over night Do not cover until completely cooled. Serve at room temperature or cold. Refrigerate leftovers. (If you're really bored, I can post a link to watch a decade old video of me preparing this dish.) o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by jessyf (My Page) on Fri, Oct 30, 09 at 19:32 I'll watch that video, Shambo, link away! o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Fri, Oct 30, 09 at 19:59 Here's the butternut squash risotto recipe I promised. I'm sure I must have posted this one before, probably on one of the old risotto threads, but I'll do it again. It's from The Complete Italian Vegetarian Cookbook by Jack Bishop Risotto with Butternut Squash and Sage 6 cups vegetable stock 1 tablespoon extra-virgin olive oil 3 tablespoons unsalted butter 1 medium onion, minced 6 large fresh sage leaves, minced, plus 8 leaves for frying (optional) 1/2 small butternut squash, (about 1 pound), stringy pulp and seeds discarded, peeled and cut into 1/2-inch cubes 1/2 cup white wine 1 1/2 cups Arborio rice 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for the table Salt and freshly ground black pepper 1. Bring the stock to a simmer in a medium saucepan. Keep it warm over low heat. 2. Heat the oil and 2 tablespoons of the butter in a heavy-bottomed medium pot. Add the onion and saute over medium heat until translucent, about 5 minutes. Stir in the minced sage and cook for 30 seconds to release the flavor. Stir in the squash and cook for 2 minutes, stirring often to coat the pieces. 3. Add the wine and 1 cup of the warm stock and bring to a boil. Reduce the heat to low, cover and simmer until the squash is very tender, about 25 minutes. (If the pot runs dry, add more warm stock as needed.) Uncover the pot and cook off any extra liquid. 4. Using a wooden spoon, stir in the rice and cook for 1 minute. Add 1/2 cup of the warm stock and cook, stirring frequently, until the rice absorbs the liquid. Continue adding stock in 1/2-cup increments, stirring, until the rice is creamy and soft, but still a bit al dente, about 25 minutes. (Add hot water if you run out of stock.) 5 Remove the pot from the heat and vigorously stir in the remaining 1 tablespoon of butter and the 1/2 cup cheese. Add salt and pepper to taste. Divide the risotto among individual soup bowls and garnish with the fried sage leaves, if using. Serve immediately with more grated cheese passed separately at the table. ***** That caramelized butternut squash recipe of Ina Garten's sounds remotely similar to something my son did with acorn squash. Well, the brown sugar part's similar, lol. I don't remember exactly what he did, but it was a very simple dish, and quite delicious. Okay, I just called him, and here's what he says he did. It's still vague, as he didn't measure, but we'll just say the ingredients are to taste. Baked Acorn Squash with Brown Sugar Acorn squash cut in half - 1/2 per person, or 1 per person if they're really hungry butter - softened enough to spread easily Brown Sugar - maybe a couple of tablespoons per half squash, or to taste. Bourbon (optional - that was my idea) Salt and pepper to taste Scoop the seeds out of the squash. Spread the butter on the cut side of each squash, actually mashing it into the hollowed out part. Smash (his word) an ample amount of brown sugar into the hollowed out part of the squash. If using bourbon, drizzle a little bit, about a teaspoon to a tablespoon, over the same area. Season with salt and pepper to taste if desired. Place the squash cut side down (yes, he insists that's correct) on a baking sheet and bake at 375 for about 30 minutes. You can turn the cut side up during the last 5 to ten minutes of cooking if it needs browning. Sally o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by shambo (My Page) on Fri, Oct 30, 09 at 20:23 Sally, I just finally got the hang of making risotto. And I love the idea of adding butternut squash. Thanks for the recipe. Jessy, here's the link. We made it about ten years ago, and I haven't looked at it for a while. I only hope I haven't embarrassed myself... Here is a link that might be useful: Kolokithopita o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Sat, Oct 31, 09 at 13:34 Shambo that video is AWESOME! If I had more patience with dough I would make that in a nano second, considering pumpkin pie and backlava are two of my favorite desserts! Also thanks RobinKate for the bread recipe. Today is a gray day and I think I am going to warm up the kitchen by baking bread! o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by shambo (My Page) on Sat, Oct 31, 09 at 19:52 Lpink, thanks for the kind comments. And RobinKate, I've also copied the yeast bread recipe. I really like the idea of a more savory yeast bread made with pumpkin/winter squash rather than the usual sweet quick breads. I bet it would make really good dinner rolls. o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Sun, Nov 1, 09 at 9:37 The bread was very good! I had it for breakfast this morning with cinnamon sugar. o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by robinkateb (My Page) on Sun, Nov 1, 09 at 10:58 Glad you liked the bread!! I sometimes add some cooked cracked wheat to the recipe and I prefer it that way, I am still working on the perfect ratios for that in the bread machine. It is based on my regular/evryday bread recipe. Shambo, there are many savory applications for pumpkin/squash puree. it adds moistness and flavor to waffles, pancakes, bread, rolls... Plus a ton of vitamins. Your video is great. So nice to "meet" you. Somewhere I think I have a recipe for pumpkin cinnamon rolls I want to try. The question is where? -Robin Here is a link that might be useful: My Everyday Bread Recipe o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Sun, Nov 1, 09 at 11:35 robin, the recipe I have been keeping to try is a cinnamon loaf, one of those you roll up like cinnamon rolls and then you have the spiral of cinnamon filling when it's sliced. I've got to find it. shambo, that was a great video. I love pumpkin pie filling, but not pie crust so much, so this might be a good option, thanks. Annie o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Sun, Nov 1, 09 at 12:52 Boo hoo hoo, my computer just doesn't do videos very well any more. DH says it's because it's too old to upgrade to the level needed to play the videos. I tried to watch your video, Shambo, but it just doesn't translate to my computer. The vidoe goes in wa-a-a-ay slo-o-o-w, stop, start motion. I can't even do you tube. :-( Anyway, I want to try your recipe, Shambo, but I have a couple of questions. Do you brush the butter between the first 5 pieces of fillo, or do you lay 5 pieces down, then brush with butter, then add the next 5 pieces, or do you brush butter between each and every piece of fillo, then starting to add the walnuts between pieces 6 thru 10? I'm thinking it's the latter, but I'm not completely sure. Also, could it be made with a 9x13 inch pan, or slightly smaller? My pans are either a bit smaller or larger than what your recipe calls for. It looks so good, though. I hope you enjoy the risotto if you make it. Sally o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by theresafic (My Page) on Sun, Nov 1, 09 at 13:01 Here is a squash soup I made last week. It was really good. The changes I made: I used one big squash, don't know the name but it was not butternut or acorn. I did not make the croutons, but they sound like it would make the dish. I used evaporated milk (all I had). Winter Squash Soup with Gruyère Croutons Bon Appétit : December 1996 Serves 8 Ingredients Soup 1/4 cup ( 1/2 stick) butter 1 large onion, finely chopped 4 large garlic cloves, chopped 3 14 1/2-ounce cans low-salt chicken broth 4 cups 1-inch pieces peeled butternut squash (about 1 1/2 pounds) 4 cups 1-inch pieces peeled acorn squash (about 1 1/2 pounds) 1 1/4 teaspoons minced fresh thyme 1 1/4 teaspoons minced fresh sage 1/4 cup whipping cream 2 teaspoons sugar Croutons 2 tablespoons (1/4 stick) butter 24 1/4-inch-thick baguette bread slices 1 cup grated Gruyère cheese 1 teaspoon minced fresh thyme 1 teaspoon minced fresh sage print a shopping list for this recipe PreparationFor soup: Melt butter in large pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Add broth, all squash and herbs; bring to boil. Reduce heat, cover and simmer until squash is very tender, about 20 minutes. Working in batches, puree soup in blender. Return soup to same pot. Stir in cream and sugar; bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat before serving.) For croutons: Preheat broiler. Butter 1 side of each bread slice. Arrange bread, buttered side up, on baking sheet. Broil until golden, about 1 minute. Turn over. Sprinkle cheese, then thyme and sage over. Sprinkle with salt and pepper. Broil until cheese melts, about 1 minute. Ladle soup into bowls. Top each with croutons and serve. o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by shambo (My Page) on Sun, Nov 1, 09 at 14:11 Robin, I followed your link. I'm always on the lookout for cracked wheat bread recipes. So far I've got a couple that I like, but I definitely want to try yours. I've got a bread machine, but don't like the crust when it does the baking, so I always bake in the oven. But the machine sure helps with the kneading and rising. Sally, regarding the filo, you separate all the filo leaves with a good brushing of butter. For a savory pita like spanakopita, my family used olive oil between the sheets and saved the butter for the top. As an aside, one of my uncles married a non-Greek girl and she tried once to save calories & fat when making baklava. She didn't brush the individual pastry sheets with butter, just a bit on the pan bottom and a bit on the top. All the filo just kind-of glued itself together and became a big soggy mess swimming in syrup. I'm sure using a 9x12 pan would work too. Lately my grocery stores have been selling a different size of filo, made specifically for the 9 x 12 pans. Since all my family recipes call for the larger 14 x 18 sheets, I have to play around with adjusting the filo sheets to my larger pans. I do a lot of overlapping. I've actually got two large pans handed down from my grandmother to my mother and now to me. Here is a link that might be useful: Frozen filo dough sizes available o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by theresafic (My Page) on Sun, Nov 1, 09 at 14:14 A salad I made a couple of months ago and took to a work potluck. It was good; different. The only changes I made is using brown lentils instead of green and I used squash instead of pumpkin. Spiced Pumpkin, Lentil, and Goat Cheese Salad Bon Appétit : October 2009 by Ross Dobson Makes 6 servings This fall salad balances earthy, tangy, sweet, and creamy flavors. Ingredients 3/4 cup French green lentils* 6 cups 1-inch pieces peeled seeded sugar pumpkin or butternut squash 3 tablespoons olive oil, divided 1 teaspoon ground cumin 1 teaspoon hot smoked Spanish paprika** 1/2 teaspoon sea salt 4 cups baby arugula 1 cup soft goat cheese, crumbled 1/4 cup thinly sliced mint leaves 1 tablespoon red wine vinegar Preparation Cook lentils in boiling salted water until tender but firm, about 30 minutes. Drain lentils. Rinse under cold water, then drain. Preheat oven to 375°F. Place pumpkin in large bowl; toss with 2 tablespoons oil, cumin, paprika, and sea salt. Arrange pumpkin in single layer on baking sheet; roast 20 minutes. Turn pumpkin over. Roast until tender, 10 to 15 minutes. Cool. Combine lentils, pumpkin, and oil from baking sheet with arugula, half of goat cheese, mint, vinegar, and 1 tablespoon oil. Season with salt and pepper. Divide among plates; sprinkle remaining goat cheese over. o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by robinkateb (My Page) on Mon, Nov 2, 09 at 10:32 Annie, I often do that with my cracked wheat bread, I use melted butter, cinnamon and sugar in the swirl. It comes out too sweet for our tastes without the butter. It makes amazing french toast. o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by terri_pacnw (My Page) on Mon, Nov 2, 09 at 11:59 This recipe caught my eye at FoodGawker..because it's so simple and I have all the ingredients. And while you are there put in pumpkin and/or squash into the search...and be tempted and teased by Food Porn. Here is a link that might be useful: Baked Feta Pumpkin o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by caliloo (My Page) on Mon, Nov 2, 09 at 14:50 This is one that we really enjoy...... Butternut Squash Ravioli Filling 1/2-3/4 large butternut squash, peeled,seeded and chopped 1 teaspoon ground nutmeg ¼ lb prosciutto chopped fine 1/2 cup ricotta cheese salt and pepper Wonton Wrappers ¾ cup butter 1 ½ tbsp fresh sage Steam squash until easily pierced with a fork. Saute prosciutto in a bit of EVO until just warmed through. Mash squash, and add spices, cheese, proscuitto and salt and pepper. Cool. Drop a spoonfull of filling in the center of each wrapper, moisten edges with water, and cover with a separate wrapper. Pinch edges together and refrigerate until needed. Cook ravioli in boiling salted water for about 3 - 5 minutes, drain, and serve with preferred sauce. Brown Butter Sage Sauce 3/4 cup of butter in a saucepan over med-high heat until butter turns brown. Interestingly enough, this is what happened: frothy, clarity with butterfat globs, clear, frothy, then brown under the froth. Take off heat, and whisk in 1 1/2 tbs. of fresh sage. Keep warm on low heat on back burner. o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by adoptedbygreyhounds (My Page) on Mon, Nov 2, 09 at 17:04 The Sunflower Cafe is a vegetarian restaurant in Atlanta and this is one of their entrees. I have made this several times, sometimes I leave off the acorn squash! As the chef said, the recipe is very "harvesty" and colorful. Café Sunflowers Stuffed Acorn Squash Hands on time: 25 minutes Total time: 1 hour and 30 minutes Serves: 4 Ingredients: 4 medium acorn squash 4 tablespoons soy margarine, melted 4 teaspoons honey Paprika Salt 1/4 cup vegetable or olive oil 1 cup sliced button mushrooms 1 cup shredded red cabbage 1 cup shredded carrots 1/2 cup corn kernels 1/4 cup dried cranberries 1/4 cup raw chopped walnuts 2 tablespoons cooked wild rice 1/4 cup cooked navy beans 1 tablespoon minced fresh garlic 1 1/2 teaspoons herbes de Provence (basil, marjoram, savory, rosemary, thyme and lavender) 3/4 teaspoon dried tarragon Pinch coriander Pinch black pepper Pinch allspice 1 cup chopped fresh spinach Instructions: Preheat oven to 375 degrees. Cut the top quarter off the squash. If necessary, cut a coin size off the bottom ridges so the squash can stand upright. Scoop out the seeds. Brush the inside of each squash with the margarine. Drizzle with the honey and sprinkle with paprika and salt. Place the squash in a large baking dish. Add water to the pan to 1/2 inch deep. Cover the pan with foil, making four 1-inch slashes as vents for the steam to escape. Bake for 1 hour or until a toothpick can go easily into the squash. Heat the oil in a saute pan over high heat. Saute the mushrooms until lightly browned, about 3 minutes. Add the cabbage and carrots and saute for 3 minutes. Add the corn, cranberries, walnuts, wild rice, navy beans and garlic and saute for 2 minutes. Add the herbes de Provence, tarragon, coriander, black pepper, allspice and a pinch more of paprika; stir well. Season to taste with salt. Stir in the spinach and remove from the heat. When the squash are done, stuff them with the filling. Serve hot. Notes: This entree is so beautiful, it can be served on your nicest occasions. But be very careful when seasoning the filling: With each taste, you'll be tempted to, you know, check again to make sure there's enough, uh, salt. Yeah, salt. Better taste one more time . . . before you know it, you won't have enough filling left for the squash. Nutrition: Per serving: 530 calories (percent of calories from fat, 48), 9 grams protein, 66 grams carbohydrates, 10 grams fiber, 30 grams fat (4 grams saturated), no cholesterol, 169 milligrams sodium. Harvest 1 Harvest 2 Here is a link that might be useful: Sunflower Cafe's recipe o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Sun, Nov 8, 09 at 12:49 Adoptedbygreyhounds thanks so much for sharing that gorgeous picture! I would love something like that. Stuffed squash is so fun, but I rarely make it. Not worth the extra work for single-me and hard to keep and reheat at work, which is where I eat the majority of my meals. I need hash food one can eat by just reheating and scooping up. I could make stuffed squash and then scoop out the filling for the leftovers, but what I tend to do is bake it and scoop it first, then make a casserole type melange, or a skillet melange. I also do peeled butternut a lot. I'd be interested in any spaghetti squash recipes. I tried it for the first time last year, it was good but NO WAY resembled spaghetti, so my plan to serve it with spaghetti sauce died. I liked it with just butter, salt and pepper and maybe some parm. cheese. Seems like it would be better for that butternut lasagne than butternut--more texture and flavor. I make butternut lasagne and didn't really care for it--too bland. I think it was the cheese sauce, it overpowered the squash, IMHO, because I had pumpkin ravioli with sage brown butter sauce at a restaurant and it was FAB. Here's one recipe which would be great to serve as a side dish for Thanksgiving if you have a vegan in attendance. Also just plain good. It's from my Williams and Sonoma Vegetable Cookbook, one of my favorite cookbooks. Not one really unusual recipe in it, but just great versions of the tried and true, and really inspiring photos to go along. A good book to put on your Christmas gift list to give to a vegetable gardner, CSA member, or just someone who loves veggies or is trying to amp up their vegetable intake. Pumpkin Baked with Tomatoes and Rosemary, from Williams and Sonoma's Vegetable cookbook 1 2 lb. baking pumpkin or winter squash (I used a butternut) 4 TBLSP EVOO Salt and freshly ground pepper 1 yellow onion, chopped 3-5 cloves garlic, minced 2 cans (12 oz. ones) chopped tomatoes Pinch sugar 1-2 tsp. minced fresh rosemary (less than half that dried.) Peel the squash/pumpkin. Slice into 1/2 inch slices and fry in 3 TBLSP of the olive oil until just browned, about 6 min. total. Add more oil if needed to prevent sticking. Drain the pumpkin on pieces of paper towel to soak up extra oil. Add more oil to the pan if needed, and sautee the onion and then add the garlic at the end. Then add the tomatoes, salt, sugar and rosemary. Saute until flavors blend. It will take 15-20 minutes for this mix to get saucy. Preheat the oven to 350 degrees for the last step. Now assemble the squash and sauce in a casserole or baking pan for the oven, (they suggest 11 or 12 inches square or a 13 x 9 inch rectangle). Arrange layers of sauteed pumpkin alternately with layers of sauce, ending with sauce, (should have 3 layers of each according to the recipe). Drizzle the top with the reserved 1 TBLSP EVOO. Bake until the top is glazed brown in spots and the pumpkin is tender when pierced with a knife in spots, (30-35 min.). Check after 25 min. to prevent overbrowning. Remove from oven and serve hot or at room tem. Lpink's notes. You may have to sautee the pumpkin/squash longer than 6 min. to get it tender. Also may need more oil and possibly more tomato sauce. I'll bet you could skip the layering and just throw the sauce over the pumpkin, top with some parm. cheese under the broiler and serve as a stew. I'm lovin' the idea of feta with pumpkin. Here's a pic I scanned from the cookbook. ACTUAL results may not be this photogenic, lol! (At least if you're me). o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by chase (My Page) on Sun, Nov 8, 09 at 13:21 I'll be playing today but I am soooooooooo boring! I'm doing a turkey and one of the sides will be roasted butternut squash with olive oil, thyme and rosemary. One of my favourite, and I'm really looking forward to it. o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by teresa_nc7 (My Page) on Sun, Nov 8, 09 at 14:23 Did you specify winter squash? I made some corn chowder today and added a little diced zucchini to it as I had a piece left over from vegetable beef soup earlier this week. You don't really taste the zucchini with the creamed corn, bacon, potato, onion, chicken stock, and cream. But it added another vegetable and the zuke didn't go to waste....and that's a "good thing." o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Sun, Nov 8, 09 at 17:50 I'm thinking any squash is acceptable. It all looks and sounds so good I'm having trouble making up my mind. Lpink, your last entry looks so good I wanted to make it, but I'm out of canned tomatoes, so I think I'll make the Caramelized Butternut Squash that Joan posted, except I'm thinking of tinkering with it just a little. For one thing, my one lonesome little butternut squash from my garden is quite small, and I have one large acorn squash, so I think I'll cut up both kind and have a medley of 2 squashes. We'll see how that works. Shambo, I tried your video again, and it worked! That's a great video, and it helped a lot to see you assemble the pie. You should be on Food Network. I was hoping to make it, but I forgot to buy the fillo, and only got one can of pumpkin. That's what I get for going to the store after work without a list. I will try it sometime, though. Sally o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Sun, Nov 8, 09 at 18:11 You're all making me want to like squash! I keep trying but can't seem to enjoy it. Except for those zuchinni fritters....LOL I'll be back later to pick a name from the hat.... Nancy o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by ann_t (My Page) on Sun, Nov 8, 09 at 20:38 I baked a ham earlier this week and we had Roasted Butternut squash as a side. I like the addition of rosemary. Home Cookin Chapter: Recipes From Thibeault's Table Butternut Squash (Roasted) ========================== Adapted from: Sugar in the Raw Butternut Squash 2 Tablespoons olive oil 1 Tablespoon fresh rosemary 1 tablespoon brown sugar salt pepper . Cut the butternut squash into 1 inch cubes. Coat the squash with the olive oil. Mix together the sugar, rosemary, salt and pepper and toss with the squash. Place in a shallow roasting pan and roast in a 375°F oven until the squash is tender. Watch carefully so that the squash doesn't burn. o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Sun, Nov 8, 09 at 22:43 Here we go..... drum roll.... I'm reaching in and pulling out a name of the above posters! Who is going to pick the next Cookalong *star* ingredient???? It is....omg....it's the last name I added to the hat.... AnnT!!!!!! Ann, if you will post on here what our next ingredient focus is to be, I'll set up the next thread... Nancy o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Sun, Nov 8, 09 at 23:15 Huh, I thought we had till the end of Sunday night. Well, here's my entry anyway. I made the roasted butternut squash that JoanM posted. I used my one and only lonely butternut squash from my garden this year. I love simple recipes that have great flavor, and this one does. I also made a recipe for Dahl that I heard on Splendid Table today to go with the squash, some brown rice, and I sauteed some Mustard greens from my garden , (I think it was mustard, I can't remember what I planted, but it was either mustard or Chinese Cabbage) to round it out and have something other than brown. close up of caramelized squash Sally o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by ann_t (My Page) on Mon, Nov 9, 09 at 0:25 Thanks for organizing each Cookalong Nancy. My choice is Potatoes. So versatile, lots of different varieties and can be used in just about every course - soups, appetizers, salads, main dish, sides, breads even desserts. Ann o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Nov 9, 09 at 8:03 Thank you Ann, that a great choice. I don't think I have ever known anyone who didn't like potatoes. It's one of those basic's that we all enjoy and I know I never get tired of trying different recipes. There are so many things to make from potatoes, I hope everyone posts their favorite and special recipes. Here's the connecting link to the next Cookalong. Nancy Here is a link that might be useful: Cookalong #15 ----------- POTATOES o RE: Cookalong #14 -------------SQUASH clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Mon, Nov 9, 09 at 10:50 Sally, your dal looks yummy! It reminds me of the squash dish I have been eating all week--yellow split pea and squash soup. I didn't post the recipe because it was just OK, not bad but I won't make it again due to the recipe being unclear. Also, the split peas must have been way too old because their texture wasn't all that smooth in the soup even though I cooked and cooked them. Squash and lentil is a good combo in my book, but I have better curried split pea soup recipes and curried pumpkin soup recipes which I could use in the future to make this soup combo. Adding yellow split peas is a good way to ramp up the protein content of squash soup, if you are a veggie like me and are concerned with such things. I'm very excited about potatoes, as I eat them a lot due to their low price, versatility, and general yumminess.

Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Thu, Dec 9, 10 at 16:17 Lorijean44 has picked dates for our final Cookalong of the year. Good timing, I know I use more dates during the Holidays than the rest of the year. I picked up three boxes the other day and when I got home and was putting them away, I found four boxes that I had already stashed. So bring on the date recipes, I've got an overload. Our next Cookalong will be in 2011! Nancy Here is a link that might be useful: Cookalong #37 --------BUTTER! Follow-Up Postings: o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by lorijean44 (My Page) on Thu, Dec 9, 10 at 17:12 Mmmmmm. Dates - I love them. I just picked up the freshest dates I've ever tasted at Sprouts. If you have a Sprouts store near you, run and pick some up! :) Date-Nut Bread 1-1/2 cups chopped dates 1-1/2 cups boiling water 1 tablespoon shortening 1/2 cup brown sugar 1 egg 2-1/4 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup coarsely chopped nuts (I use either pecans or walnuts) In a small bowl, pour the boiling water over the dates and let cool. Preheat oven to 350 F. Grease a standard loaf pan (or 3 mini loaf pans). Mix shortening, brown sugar, and eggs. Add cooled date mixture. Combine flour, salt and baking soda, and stir into date mixture. Stir in nuts. Pour batter into prepared pan(s). Bake standard-sized loaf for 60 - 70 minutes, mini loaves for about 40 - 45 minutes, or until a wooden toothpick inserted in center of loaf comes out clean. Cool on wire rack. * * * * * * * * * * Date-Nut Balls 1/2 cup butter 1 cup granulated sugar 1 egg 1-1/2 cups chopped dates 1-1/2 cups chopped nuts 2 cups Rice Krispies cereal shredded coconut Combine butter, sugar and egg into a saucepan. Bring to a boil. Remove from heat and stir in dates, nuts, and cereal. Form into balls, squeezing mixture together. Roll in coconut. Lori o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by lindac (My Page) on Thu, Dec 9, 10 at 17:32 I have about 3/4 of a cup of very ordinary dates to use up...I'll be watching this thread...oh yes and a cup or more of brazil nuts... o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by fori (My Page) on Thu, Dec 9, 10 at 17:55 Fruitcake! o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by velamina (My Page) on Thu, Dec 9, 10 at 17:57 You've all been a big help and I thought I'd contribute with a recipe from my Christmas cookie box; they've been a favorite for years. Anise-Scented Fig and Date Swirls from Gourmet/September 1996 and reprinted December 2001 (About 36 cookies) Ingredients 1 cup packed soft dried figs (8 oz), stemmed and coarsely chopped 1 cup packed pitted dates (7 oz), trimmed and coarsely chopped 1/3 cup water 1/2 cup plus 2 tablespoons granulated sugar 1 3/4 cups all-purpose flour 2 teaspoons anise seeds, ground in an electric coffee/spice grinder 1/4 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1 stick (1/2 cup) unsalted butter, softened 4 ounces cream cheese at room temperature 1 teaspoon vanilla 1 large egg yolk 1/4 cup granulated raw sugar such as turbinado or Demerara Directions Puree figs and dates with water and 2 tablespoons granulated sugar in a blender or food processor until almost smooth. Whisk together flour, anise, baking powder and soda, and salt in a bowl. Beat together butter, cream cheese, and remaining 1/2 cup granulated sugar in a large bowl with an electric mixer at moderate speed until pale and fluffy, about 3 minutes. Beat in vanilla and yolk until combined well. Add flour mixture and mix at low speed until just combined. Halve dough and form each half into a rectangle. Chill, wrapped in plastic wrap, until firm, about 1 hour. Roll out 1 piece of dough between 2 sheets of wax paper into a 9- by 7-inch rectangle, about 1/3 inch thick. Remove top sheet of wax paper and drop half of fig mixture by spoonfuls onto dough, then gently spread in an even layer, leaving a 1/4-inch border around edges. Starting with a long side and using wax paper as an aid, roll up dough jelly-roll style into a log. Roll log in raw sugar to coat completely. Make another log in same manner. Chill logs, wrapped in wax paper, until firm, at least 4 hours. Preheat oven to 350 degrees F. Cut logs crosswise into 1/3-inch-thick slices and arrange slices about 2 inches apart on lightly buttered baking sheets. Bake in batches in middle of oven until pale golden, 15 to 17 minutes, then transfer to racks to cool. Cooks' notes Logs can be chilled up to 3 days. Cookies keep, layered between sheets of wax or parchment paper in an airtight container at room temperature, 1 week. o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by doucanoe (My Page) on Thu, Dec 9, 10 at 18:38 Oh nuts! Not a fan of dates so I'll pass on this cookalong, but will be watching from the sidelines! Gotta say tho, Lori....that bread could almost make me a convert! LOL Linda o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Thu, Dec 9, 10 at 18:54 These are a little unusual and very tasty. I love the salty prosciutto with the sweet wine soaked fruit. Alexa ************************************************************ Christopher Wren Gems 8 os Calimyrna figs 8 oz pitted dates 1 cup Marsala 8 oz cream cheese ½ cup hazelnuts, toasted and chopped 8 oz prosciutto, thinly sliced Juice of ½ lemon Lemon slices (garnish) Chopped parsley (garnish) 1. Cut figs in half and combine with the dates in a small bowl. Cover with 1 cup Marsala and let stand at least 1 hour. 2. Process the cream cheese, hazelnuts and 1 tablespoon Marsala in a food processor fitted with a steel blade until blended. Refrigerate until cold. 3. Drain figs and dates, reserving the marsala. Slit each date down the center and open each fig half to form a pocket. Fill each fig and date with a heaping teaspoon of the cream cheese mixture. 4. Preheat oven to 350 5. Cut strips of prosciutto slightly smaller than the dates and figs are long and wrap 1 strip around each stuffed fruit. Sprinkle with some of the reserved Marsala as your work to keep the prosciutto from drying out. 6. Place wrapped figs and dates on a baking sheet and bake until heated through, about 7 - 10 minutes. Let cook slightly, arrange on a serving platter, sprinkle with lemon juice and garnish with lemon slices and parsley. Makes about 50. o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by craftyrn (My Page) on Thu, Dec 9, 10 at 18:59 Oh-- goodness in a little brown thing !! When I was a kid we only had dates at Christmas time & what was considered a big treat were Mom's Stuffed Dates-- one of the first things I was allowed to help prepare-- simple treat-- pitted dates were what was available then--we removed the pit, stuck a walnut half in the cavity, pushed it closed and rolled in sugar. Now my favorite is Sugar Plums-- on this plate they're at 4 o'clock next to the peanut brittle. Free Image Hosting at Diane's Home Cookin Chapter: Candy & other confections Sugarplums ========== Ingredients: 1/2 cup finely chopped pitted dates 1/2 cup finely chopped walnuts 1/4 cup finely chopped dried apricots 1/4 cup finely chopped dried figs 1/4 cup finely chopped pistachio nuts 2 tablespoons brandy 1 tablespoon apricot preserves 1/4 teaspoon ground cinnamon 1/8 teaspoon ground clove 1/3 cup sugar . Line a small baking sheet with waxed paper. In a food processor, combine the dates, walnuts, apricots, figs, pistachios, brandy, apricot preserves, cinnamon and cloves. Pulse until the mixture begins to clump together. Using a teaspoon, scoop up a rounded spoonful of the mixture, press together, and roll between your palms into a compact ball. Roll the round in the sugar. Place on the prepared baking sheet. Repeat with the remaining fruit-and-nut mixture and sugar. Refrigerate until firm, at least 1 hour. Store in an airtight container in the refrigerator for up to 2 weeks. Makes about 18 confections. Recipe adapted from Williams-Sonoma Lifestyles Series, After Dinner, by Kristine Kidd (Time-Life Books, 1998). o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by lindac (My Page) on Thu, Dec 9, 10 at 19:07 Fori...the dates and brazil nuts are left over from making fruit cake...I also have about 1/2 cup glace cherries and about 1'/2 cup of glace pineapple....and raisins and apricots but they will go into something some time...even if it's only whole wheat bread. As I said...I'm watching this thread... My mother allowed me to make "date candy" by pitting dates, stuffing them with peanut butter and rolling in granulated sugar. o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by joanm (My Page) on Thu, Dec 9, 10 at 20:51 Bacon wrapped dates! I can't stop eating them when I make them. My notes say: I used thick cut bacon on a broiler pan. Slice bacon in half and wrap around the date, secure with tooth pick. Bake at 450 for about 17 minutes. Turn halfway through cooking. I am sure I have made it many more times with regular thin sliced bacon. I am craving these things just thinking about them. I need to pick up some dates. o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Fri, Dec 10, 10 at 12:37 Listen up ! This recipe is drop dead to die for. I first had it while in Louisiana visiting Karen (Riverrat) and her wonderful DH,, Karen can attest to the fact I did everything but offer my body to the waiter to get the recipe for this delectable treat.......come to think of it I may have offered my body. He was some cute...... No luck, but a year later the restaurant, Snake River Grill, published a cook book and low and behold there was the recipe! Karen, sweetie that she is, sent me the book. I have served this almost too often; it is that good. They are amazing when doing the sausage filling from scratch but a really good Chorizo, raw not smoked, works fine and saves time....but if you have the time, and the inclination, make the meat mixture it is so good. Bacon Wrapped, Sausage Stuffed Dates from the Snake River Grill in Lake Charles LA. 2 TBSP olive oil 1 pound ground lamb or beef 4 oz ground pork 1 TSAP salt 3/4 tsp Black pepper 1 cup finely chopped red onion 1/2 cup finely chopped fennel 1 TBSP garlic puree 1 1/2 TBSP Smoked paprika 1/2 tsp ground cumin 1 tsp cayenne pepper 1/4 cup sherry vinegar 1/2 cup orange juice 2 tomatoes, blackened and pureed 1 1/2 TBSP chipotle puree 3/4 cup chopped parsley 24 pitted Medjool dates 24 slices good quality bacon Heat the oil in a skillet. Add the ground meat , salt and pepper. Saute until crumbly. Add the onion, saute 5 minutes. Add the fennel and garlic. Reduce heat to low and add paprika, cumin and cayenne. Cook 5 minutes. Add the vinegar, stirring to deglaze. Add the orange juice and cooked until reduced by 3/4. Stir in tomato puree and chipotle puree. Simmer 15 minutes. Remove from the heat , cool to room temp, stir in parsley and refrigerate. Spoon the cooled meat mixture into each split and pitted date. Wrap each tightly with a slice of bacon. Place seam side down and bake at 385 for 20 minutes until crisp....I find I need to turn them once. o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by coconut-nj (My Page) on Fri, Dec 10, 10 at 12:56 Does anyone have a T&T recipe for date bars that have an oatmeal crust? I imagine I can make one up but was wondering if anyone had one. Like the old Betty Crocker date bar mix but real. Smiles. o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by skeip (My Page) on Fri, Dec 10, 10 at 13:34 Try this one, it's an old family favorite that I still love. DATE BARS Filling: 2 Cups Dates, cut up 1/2 Cup Brown Sugar 1 1/2 Cups Water 1 Tablespoon Flour Grated Zest from one Orange 1/8 Teaspoon Salt 1 Teaspoon Vanilla Combine all the above ingredients in a heavy sauce pan, and cook over low heat until the dates are soft, and the mixture has thickened. Remove from heat, mash any remaining whole Dates. Set aside to cool. Crust: 1 Cup All-purpose Flour 2 Cups Quick Cooking Oatmeal 1 Teaspoon Baking Soda dissolved in 2 Teaspoons HOT Water 1 Cup Brown Sugar 3/4 Cup Melted Butter Combine all of the ingredients for the crust and stir until well blended. Press 2/3 of the crust mixture into the bottom of a 9x13 cookie sheet. Top with the date mixture, and sprinkle the remaining crust mixture over the top of the dates. Bake 30 minutes in a preheated 350 o F oven. Steve o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by coconut-nj (My Page) on Fri, Dec 10, 10 at 13:40 Thanks Steve! That looks just right. Now I have to get some dates. o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by cooksnsews (My Page) on Fri, Dec 10, 10 at 17:11 This is one of my fav desserts. By making them in individual cups, I have a fighting chance of exercising a bit of portion control. Sticky Toffee Pudding Ingredients: *** *FOR PUDDINGS *** * 4 1/2 ounces Butter, at room temp 7 1/2 ounces granulated sugar 3 Eggs, beaten 9 ounces Self rising flour 9 ounces Dates, chopped 9 fluid ounces -- boiling water 3/4 teaspoon Vanilla 3 teaspoons instant coffee 1 1/8 teaspoon Baking soda *** *FOR THE SAUCE *** * 9 ounces Brown sugar 6 ounces Butter 9 tablespoons Double (whipping) cream 1 1/2 ounce Pecans, chopped Directions: Preheat oven to 350 F. You will need twelve 6 oz metal pudding basins or eight 3 inch ramekin dishes (I use muffin tins), lightly oiled, and a baking sheet. Begin by putting the chopped dates in a bowl and pouring boiling water over them. Then add vanilla, instant coffee and baking soda. Put to one side. Next in a large mixing bowl cream butter and sugar together, beating until mixture is pale, light and fluffy. Now gradually add beaten eggs a little at a time, beating well after each addition. After that, carefully and lightly fold in the sifted flour using a metal spoon, then fold in date mixture including liquid. The mixture will look sloppy, but don't worry. That is perfectly correct and the slackness of the mixture is what makes the pudding so light. Now divide the mixture equally between the ramekins/muffin tins. Place them on a baking tray and bake in the centre of the oven for 25 minutes. Using a palette knife, slide it around each pudding and turn it out. If they have risen too high, you may have to cut a slice of the top so that they can sit evenly on the plate. Now place the puddings on a shallow, swiss roll type pan. Next, make the sauce by combining all the ingredients in a saucepan and heating very gently until sugar has melted and all the crystals dissolved. To serve puddings: Pre-heat broiler to its highest setting, and pour the sauce evenly over the puddings. Place the pan under the broiler so the tops are about 5 inches from the heat. Knock off any nuts on top to prevent them browning. Let the puddings heat through for 8 minutes. The tops will become brown and slightly crunchy and the sauce will be hot and bubbling. Serve with chilled pouring cream. From Delia Smith's Christmas serves/makes 12 o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by cloudy_christine (My Page) on Fri, Dec 10, 10 at 18:03 I haven't made this yet, but it sounds very good. It's from Nigella Lawson's Christmas cookbook. Lamb and Date Tagine 3-4 tbsp goose fat or olive oil 2 onions, peeled and chopped 1 tsp ground cinnamon 1 tsp ground turmeric 1 tsp ground ginger 1 tsp ground cumin 1 tsp ground allspice 1kg / 2 lb 3oz boneless leg of lamb, chopped into cubes 250g / 9oz soft dried dates, stones removed, or Medjool dates, stones removed 250ml / 9fl oz pomegranate juice 250ml / 9fl oz water 2 tsp Maldon sea salt, or 1 tsp table salt Warm the goose fat (or oil) in a wide heavy-based pan with a lid. Add the onions and cook gently over a low heat for ten minutes, or until softened. Add the ground cinnamon, turmeric, ginger, cumin and allspice and mix well. Turn up the heat and add the lamb, stirring often, until browned all over. Add the dates, pomegranate juice, water and salt and bring to the boil. Cover with the lid and turn down the heat to very low to cook for two hours. (You can cook in the oven if you prefer, for two hours at 300F.) Here is a link that might be useful: recipe on BBC site o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by lowspark (My Page) on Sat, Dec 11, 10 at 17:51 I normally post this at Passover. It is my family recipe for Haroset. My parents are from Egypt where they make haroset with dates, not apples. My mother learned this recipe from my father's mother and passed it on to me. This stuff is sweet and delicious and could probably hold bricks together if called upon to do so. I mention that because the haroset represents the mortar which held the bricks together in the story of the Hebrew slaves in Egypt which we read at the Seder. In addition I"ll mention that my mother did not use a food processor, she used an old fashioned food mill. This method is better than a food processor because all the peels of the dates naturally separate out during the process but are ground in in the FP. Anyway, here it is. HAROSET 1 lb dates 1 lb raisins 1 Tbsp sugar 1/2 cup kosher for Passover red wine chopped walnuts cinnamon Soak dates and raisins in water for 15 minutes. Drain. Rinse. Put in pot, cover with water (barely covered). Heat to boiling. Simmer on medium 20 minutes. Drain. Puree in food processor. Add 1/2 cup water & sugar. Heat on low 30 minutes, stirring every 10 minutes. Add wine and nuts. Simmer another 15-20 minutes. Put in bowls and top with nuts and cinnamon. Refrigerate. o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Sun, Dec 12, 10 at 15:53 This was one of our daughters' favorite breakfast dishes, and my GD's too. APPLE-COUSCOUS PUDDING 1 cup milk 1 cup apple juice 1 Tbs. honey 1 Tbs. butter 2 inches stick cinnamon 1/4 tsp. finely grated nutmeg 1 cup couscous (can use whole wheat) 1 cup chopped, peeled tart apples 1/4 cup chopped, pitted dates Preheat oven to 350 degrees. In a medium-size saucepan, combine milk, juice, honey, butter and spices. Heat just toboiling. Stir in couscous, apples and dates. Heat until bubbles appear at edges of pan. Remove cinnamon stick and turn into buttered 1 1/2 quart casserole dish. Bake for 25 to 30 minutes, or until top is lightly browned. Serve warm. 4 servings o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Thu, Dec 16, 10 at 9:19 Dates and pecans are the main ingredients in these fruitcakes. I made a bunch of them this year for our church bazaar but the photo makes them look flatter than they are. MINI FRUITCAKES - makes 3 2 cups pecan halves 1 pkg. (8 oz.) pitted dates, cut in half crosswise 1 container (4 oz.) candied red cherries (3/4 cup) 1 container (4 oz.) candied pineapple, cut in chunks (1/2 cup) 1 egg 1/4 cup sugar 1/2 cup flour 1/2 tsp. baking powder 1/8 tsp. salt 3 Tbs. bourbon Grease well 3 small loaf pans. Line bottoms with waxed paper and grease again. Set aside. Preheat oven to 300 degrees. Thoroughly mix nuts and fruits together and set aside. Mix together flour, baking powder and salt in a small bowl. Beat egg with sugar until light and fluffy in a large bowl. Stir in flour mixture just until blended. Stir in fruit-nut mixture until lightly coated with batter. Divide among pans and press down with hands moistened with water until solidly packed. Bake on middle rack of oven for 40 minutes or until tops are dry but not brown. Remove from oven and sprinkle each cake with 1 Tbs. bourbon. Let set for 5 minutes; then loosen edges, remove loaf from pan, peel off waxed paper and turn top side up to cool. Wrap airtight. Let stand in a cool, dark spot for at least a week to develop flavor. Store in a cool place up to 3 months. Add additional bourbon if they seem to be drying out. Slice thinly with a sharp knife. Photobucket o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by barnmom (My Page) on Thu, Dec 16, 10 at 11:13 Ruthanna! Those look so much like the mini fruitcakes my grandmother made every year that she was able. She candied her own cherries and pineapple and used walnuts but the rest is so close. My family were teetotalers so no bourbon but I have learned to love a boozy fruitcake since then. I will have to make some in her honor from your recipe. I never got her recipe if she had one. o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Thu, Dec 16, 10 at 11:55 Barnmom, that recipe came from my grandmother too. She liked her fruitcakes to be all fruit and nuts with just enough batter to hold them together. Being from Pennsylvania, I imagine she originally used walnuts too but her sister moved down south and used to send her big a big box of pecans around Thanksgiving every year. I never saw her drink a single glass of anything alcoholic but she did use it when cooking. To this day, I add a cup of beer to the broth when making bean soup, which I learned from her. o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by dlhealdquilter (My Page) on Thu, Dec 16, 10 at 13:13 SOMETHING ON A RITZ 1 can sweetened condensed milk 1 cup chopped dates 1/2 cup finely chopped nuts Ritz crackers Almond bark (white) Cook the milk, dates and nuts slowly until thick. Spread 1 teaspoon date mixture on each cracker. Bake at 350 degrees for 6 minutes. Melt almond bark and drizzle over crackers. o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Wed, Dec 22, 10 at 17:41 I made these last night at BF's house. He loves bananas and dates, so together they are a great combo. They are an old recipe of mine. I had forgotten how yummy they were. Excellent with coffee. Banana Date Muffins Makes 12 muffins Fill greased muffin cups 2/3 full, or use paper cup liners instead of greasing. Bake at 400 degrees for 25-30 minutes or until muffins test done. 1 1/2 cups sifted flour (I use 1 cup unbleached and 1/2 cup whole wheat, I never sift, but you can if you like) 2 tsp. baking powder 1/2 tsp. baking soda 1 cup mashed bananas (that's about 3 med. ones or maybe two large ones. Measure because you don't want dry muffins with not enough banana) 1 egg 1/3 cup salad oil (I use canola for baking but other veg. oils will work too.) 3/4 tsp. salt 1/2 cup sugar 8 oz. diced dates, the fresher the better Mix together dry ing. and wet ing. separately. Mix dates with flour so they don't clump togther. Add wet ing. to dry, mix until just combined. Fill muffin cups 2/3 full. Bake for 25-30 min. at 400 degrees. Note: If your oven bakes a little hot, try lowering the temp. 375 would not be out of the question. o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Jan 31, 11 at 16:15 Time to get started on Cookalong #39. Thanks to all that added these yummy date recipes! Nancy Here is a link that might be useful: Cookalong #39 ---- CITRUS o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Fri, Feb 11, 11 at 22:16 As usual I am LATE to the party, but BF and I made the BEST applesauce date bread tonight. He loves dates. This is going to be quite the keeper, since I think it could be used for all kinds of dried fruits like raisins or dried cherries for example. The original recipe was for figs. I very often have applesauce and yogurt in the fridge to use up. This bread is YUM! Date, Applesauce and Almond Breakfast Loaf (original recipe was for Figs) Recipe by Barbara Estabrook, for "Cooking Light" magazine, October 2010. Makes 2 8 inch loaf pans. Struesel topping (I left this off) 2 1/2 TBSLP brown sugar 2 TBLSP all purpose flour 1 1/2 TBLSP coarsely chopped almonds 1 TBLSP chilled butter, cut into small pieces 1/8 tsp. ground cinnamon Bread: 1 cup dried figs (or dates) 1/2 cup boiling water Cooking spray 1 TBLSP all purpose flour 2 large egg whites 1 large egg 3/4 cup unsweetened applesauce 1/3 cup fat free yogurt 1/4 cup canola oil 1/2 tsp. almond extract (I used Amaretto liqueur instead) 3/4 cup granulated sugar 1 1/2 cups all purpose flour 1/2 cup whole wheat flour 1/3 cup chopped toasted almonds (no salt) 1 tsp. baking powder 1 tsp. cinnamon 1/2 tsp. salt 1/2 tsp. baking soda Preheat oven to 350 degrees Prepare struesel topping ingredients by mixing them together in a small bowl and setting them aside. Spray or grease the two 8 inch loaf pans and then shake the flour around in them until very lightly coated. Combine wet ingredients Add flours and baking powder, soda, etc. Drain dates and mix in Add almonds. Pour batter into pans, top with streusel. Bake for 55 min. or until toothpick inserted in the center comes out clean. Not the best photo, one of my bread pans was too large. o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by triciae (My Page) on Sat, Feb 12, 11 at 8:12 I'm a CA native. Some of my favorite memories from home are abalone sandwiches at Huntington pier, crab Louis in Pismo (for some reason they didn't taste as good any place except Pismo), & date shakes. The Coachella Valley, in SoCA, is a date mecca. I used to drive down for a date shake somewhere near Indio (can't remember the name of the place...maybe, something like Hadley's?). They were great...just fresh date puree, ice cream, & milk. So fantastic on a 110 degree day! I also got date shakes in Newport, on coast highway. I think that place was just called the "date shack". There's no comparison between fresh dates & those that come in the boxes. Sorta like the difference between raisins purchased from Sun-Maid's Selma/Kingsburg plant & those in the cardboard boxes. Fresh dates are so creamy...like butter. Yum! /tricia o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by ann_t (My Page) on Sat, Feb 12, 11 at 9:02 I'm late as well. This is my favourite date and nut loaf. I've been making it a couple of times a month lately because Moe loves it too. More often than not I bake it in mini loaf pans but I also like it baked in a square springform. Topped with a little cream cheese. You can switch up the nuts as well or add coconut. Last time I made it I used Macadamia nuts. Date and Walnut Loaf ==================== Adapted from Kate in the Kitchen 2 1/2 cups chopped dates 1/4 cup butter 1 cups boiling water 1/2 cup sour cream 1/2 cup packed brown sugar 1 egg 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt 2 teaspoons vanilla 1 cup coarsely chopped toasted walnuts . Preheat the oven to 350 degrees F (175 degrees F). Grease and flour a 9�5 inch loaf pan. (or three small loaf pans. Combine the dates, baking soda and butter in a large bowl. Pour boiling water over them, stir and let stand until cool. When the dates have cooled, stir in brown sugar, egg, sour cream and vanilla. Stir until well blended. Mix together the flour, baking powder, and salt; stir into the date mixture until just blended. Do not over mix. Pour into the prepared pan. Bake for 50 minutes in the preheated oven, or until a wooden pick inserted into the center comes out clean. If using mini loaf pans reduce baking time. OPTIONAL - MY CHANGES Add 1/2 cup of shredded coconut to the mix Orange Zest Bake in an 8 or 9 inch square cake pan (Springform) Substitute Roasted Macadamia Nuts Glaze warm cake with: 1/2 stick butter 1/8 cup of honey or agave syrup 1 tablespoon water o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by dgkritch (My Page) on Sat, Feb 12, 11 at 9:49 I'm glad this thread was bumped up. I'll be in Indio next week. Friday I'll be at the Date Festival (and I'll be thinking of you, Triciae, when I have my date shake)! I'm planning to bring home dates, so this thread will be put to use! The hard part will be deciding which recipe to try first!! Deanna o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by tracey_oh (My Page) on Sat, Feb 12, 11 at 12:46 I don't have much experience with dates aside from making my grandma's date pinwheel cookies which were a complete pain. Lately though I've been on a kick to make homemade Larabars which are my favorite breakfast when I'm not home. I've had a bunch of dates on hand while I play around with the bars. I found this recipe from the Mayo Clinic website and I have to say it's a pretty good way to use up some of the extra dates. The only problem I ran into was my blender (cuisinart) did not completely chop up the dates so there were some chunks at the bottom of the blender. Frosty Almond Date Shake This thick, creamy shake is a breeze to make. Just be certain that the almond milk and yogurt are truly ice cold, and the banana is frozen. Peel and halve the banana before freezing. By Mayo Clinic staff Serves 4 Ingredients 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 Directions 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. o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by soonergrandmom (My Page) on Sun, Feb 13, 11 at 21:33 lorijean44- Your date bread recipe is wonderful. It will become a regular in my kitchen. Thanks. o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by lorijean44 (My Page) on Mon, Feb 14, 11 at 7:46 You're welcome, Soonergrandmom. It's a nice addition to a meal but a great breakfast treat, too, isn't it?! Lori :D o RE: Cookalong #38 --- Dates clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Mon, Feb 14, 11 at 10:48 I left off a step in the directions for the applesauce date bread, darn it! You have to soak the dates in the boiling water and then drain them before you mix them into the bread. You could easily leave that part out if you have really fresh moist dates. I think I'm going to try making that recipe in an 8 inch square cake pan. Would be easier to incorporate the struesel topping that way, IMHO. It would make a nice coffeecake. Not sure about the baking time for that style. But first I will have to try Ann T's version!! :) But date bars are on the menu ahead of that. Funny, I can take or leave dates, but BF gets all excited when I make something with dates, and that's worth it to me!