Wonderful Thanksgiving coming!

We enjoyed this every year for many years!!
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Date Nut Cake
cakes, desserts, fruits
1/2 pkg dates
1 cup water, hot
1 teaspoon baking soda
1/2 cup walnuts
1 1/2 cup cake flour
1 teaspoon baking powder
2 tb butter
1 cup sugar
1/2 teaspoon salt
1 egg
1/2 pkg dates
1/2 cup walnuts
3/4 cup sugar
2/3 cup water
Preheat oven to 350F.
Mix first three ingredients together and let cool completely.
Add walnuts, cake flour and baking powder and stir gently. Add butter
sugar, salt and egg. Stir completely and bake in prepared pan until
tester comes out clean.
Topping: Cook until syrupy and spread on warm cake. Serve cooled
with whipped creme!
Yield: 8 servings
** Exported from Now You're Cooking! v5.84 **
Reply to
Sounds good, but what size (weight) is a "package" of dates? I buy them in rather large tubs from Costco!
Reply to
Dave Bell
I haven't made this since last year...so I don't remember. This recipe was from Grandma's old book. All I remember is that I buy a ordinary box at the grocery. It probably is eight, ten ounces but I don't have a box in the cabinet right now to look at!! Will be getting dates in two weeks and will advise then! Hope that helps for now.
Reply to
Mr. Bill
On Mon, 10 Nov 2008 12:04:33 -0800 (PST), Merryb wrote:
Since it is a "food" forum...though it might be a good idea. Gawd knows, rec.food.cooking is reserved for foul, vulgar self appointed experts who don't know their butts from a bombe.
I made this one three weeks ago and will make it again for Christmas!!! It was wonderful.
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Pumpkin Cheesecake With Pecan Praline Topping
15 ounces pumpkin puree 8 whole graham crackers, broken 1/2 cup pecans 1 tb light brown sugar 5 tb unsalted butter, melted 1 1/2 cups cream cheese; room temp 1 1/2 cups granulated sugar 1 ts salt 1 ts cinnamon 1/4 ts freshly ground nutmeg 1/4 ts ground cloves 1/4 ts ground allspice 5 large eggs. at room temperature 1 cup heavy cream, at room temperature 1 tb lemon juice 2 ts vanilla extract whipped cream; for serving Pecan Praline Topping: 1 1/2 sticks unsalted butter 3/4 cup dark brown sugar 1/2 cup heavy cream 1/4 teaspoon salt 2 cups pecans
1. Set a rack over a baking sheet and line the rack with 2 layers of paper towels. Spread the pumpkin puree over the paper towels and let drain for 2 hours, until the puree is fairly dry.
2. Preheat the oven to 500°. Butter the bottom and side of a 9-inch springform pan. In a food processor. pulse the graham crackers until finely ground. Add the pecans and brown sugar and pulse until finely ground. Add the melted butter and pulse just until incorporated. Press the crumbs onto the bottom of the prepared pan. Bake the crust for about 8 minutes, just until it is fragrant and lightly browned. Let the crust cool completely.
3. In the bowl of a standing electric mixer fitted with the paddle, beat the cream cheese until it is very smooth. In a small bowl, whisk the sugar with the salt, cinnamon, nutmeg, cloves and allspice. With the machine on, add the spiced sugar to the cream cheese and beat until creamy, scraping the bottom and side of the bowl. Carefully add the drained pumpkin puree and beat until smooth. Add the eggs one at a time, beating well and scraping down the bowl between each addition. Beat in the heavy cream. lemon juice and vanilla until the cheesecake mixture is smooth.
4. Pour the cheesecake mixture over the cooled crust and bake for 12 minutes. Lower the oven temperature to 225° and bake the cheesecake for about 3 hours, until an instant-read thermometer inserted in the center registers 150°; the center will be very jiggly but not liquidy. Let the cheesecake cool on a rack, then cover with plastic wrap and refrigerate overnight.
5. Run a hot knife around the cheesecake and loosen the springform ring. Carefully remove the ring and transfer the cake to a plate. Using a warm knife, cut the cake into wedges and serve with the Pecan Praline Topping and whipped cream. MAKE AHEAD The cheesecake can be refrigerated for up to 3 days.
1. Preheat the oven to 350°. In a large saucepan, combine the butter and brown sugar and cook over moderate heat, stir- ring, until smooth. Stir in the heavy cream and salt and bring to a boil. Simmer just until slightly thickened, about 3 minutes. Let the caramel cool.
2. Spread the pecans on a rimmed baking sheet and toast for about 8 minutes, until they are lightly browned and fragrant. Transfer the pecans to a work surface and let them cool. Coarsely chop the nuts, stir them into the cooled caramel and serve. MAKE AHEAD The topping can be refrigerated for up to 1 week. Re warm slightly before serving. .
Notes: Food & Wine 11/08
Yield: 12 servings
** Exported from Now You're Cooking! v5.84 **
Reply to
Mr. Bill
Hey- I resemble that remark- actually I try to stay on topic. It's like a freakin' soap opera! I was being a smartass if you didn't know it. I'm glad to see some recipes here!
Reply to
On Mon, 10 Nov 2008 15:06:29 -0800 (PST), Merryb wrote:
I apologize....didn't mean to offend you! I know you post some great recipes without fail!
It becomes very difficult when you post a recipe and other readers substitute every ingredient and/or procedure in a recipe and then have the nerve to "claim" your recipe stinks. I can't abide that.
Reply to
Mr. Bill
You're quite right, but I would have moved the quote marks:
Dave - always happy to see actual recipes here!
Reply to
Dave Bell
Oh, you didn't really offend me-sarcasm doesn't write well! Your recipe looks great, by the way. I am always responsible for the desserts at holidays since I used to do it for a living, so I like to have fun with them. Last year, I made a pumpkin cheesecake with a gingersnap crust, a Cranberry Upside Down Cake, and Gingerbread, made with a 1/2 cup of fresh grated ginger- spicy! If anyone is interested, I posted the recipe for the cake in the food/soap opera group under a post about No Pumpkin pie this year...
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