One of our regular customers, Linda Roll, has been giving us this delicacy as a gift on several special occasions. Linda was gracious enough to lend me her recipe, which I re-engineered (mea culpa) to keep my husband’s sweet tooth in check. I used 1/2 cup sugar instead of the original 1 1/4 cup and substituted buttery spread for regular butter, which is natural and non-hydrogenated and can help improve cholesterol ratio.
Yield:
35 pieces
1
cup buttery spread (Smart Balance)
1/2
cup brown sugar
2
tablespoons honey
2
large eggs
1
cup all-purpose flour (bleached)
pinch
salt
1/4
teaspoon baking soda
2
cups dates
1
1/2 cups walnuts
1
– 2 tablespoons demarara sugar
1
greased non-stick 8x12x2 pan or aluminum pan
Pre-heat
oven to 350º Fahrenheit. In a bowl, combine the
softened buttery spread, the 1/2 cup brown sugar and honey. Add the
eggs and beat until well blended.
Blend
the flour, salt and baking soda with a whisk. Gradually mix in
the blended flour to the egg mixture, and then fold the dates and
nuts into this batter. Level the batter into the pan and
sprinkle the demarara sugar over it. Bake for 20 to 30 minutes.
Let cool on a rack before cutting into squares.
Household
Hints:
After
your guests leave, wash the bed sheets and clean/tidy up the bed and
room as soon as possible to keep everything always smelling fresh and
clean.
Turn
off your stove during the last three minutes of cooking to save
energy. The heat from the stove top will still emit enough heat
for the same length of time.
Editor’s
note: Mrs. Evelyn S. Bunoan is Owner/Master Chef,
Philippine Oriental Market & Deli (with more than 29 years of
service to the Filipino-American community) - 3610 Lee
Highway, Arlington, Virginia; (703)528-0300; Master Chef
(French cuisine), Le Cordon Bleu, London, UK; recipe creator,
improviser, food stylist, cake designer, and culinary writer;
kitchen-tested and mastered more than 400 recipes, and
counting. Host of the cooking show – “Evelyn’s Kitchen
– Cooking with Friends”.
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