Chinese Chews

Not much is know about this vintage recipe; which first appeared in an issue of Good Housekeeping in 1917 and it remains a mystery as to why these are called Chinese Chews. My only thought is that they possibly were made using Chinese dates, also known as Jujube. Traditionally made at Thanksgiving and Christmas, there are a few variations, replacing the nuts with pecans and adding coconut, apricots and ginger, and rolling pieces in icing sugar. Not overwhelmingly sweet, they have a seemingly rich texture and taste and are undeniably chewy. To give these a slight summery... tropical feel, I sprinkled shredded coconut on top before baking, resulting in a modest toasted coconut taste. 

Chinese Chews

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makes aprroximately 24 bars

 3/4 cup flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup granulated sugar

1 cup chopped dates

3/4 cup chopped walnuts

2 eggs

Icing sugar for dusting

Preheat oven to 350ºF (180ºC). Grease an 8 - inch square tin. Line the bottom with baking parchment. 

In a large bowl blend or sift together the flour, baking powder, salt and sugar.

Stir in the chopped dates and chopped walnuts.

In another bowl, beat the eggs until foamy then blend with the dry ingredients. Turn into the prepared tin. Bake in preheated oven for 25 to 30 minutes. Cool and cut into bars. Dust with icing sugar. 

Notes: you don't have to beat the eggs however beating the eggs rather than combining them creates a lighter, less dense texture. Also some versions of this recipes call for 3 eggs, if the mixture appears to dry by all means add another egg.  

Date Walnut Loaf

 

This is a moist loaf with a rich dark flavour. Perfect with a cup of tea or coffee and divine with lashings of butter. Finishing with a graceful sprinkling of chopped walnuts and dates to decorate, adds a wonderful carefree touch.      

Date Walnut Loaf

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1 cup chopped dates

1 1/4 cups boiling water

1 teaspoon instant coffee granules

3 tablespoons oil

1 cup coconut sugar

1 teaspoon vanilla  

1 egg

2 cups unbleached all purpose flour

1 teaspoon baking soda

1/4 teaspoon salt 

1 cup chopped walnuts

extra chopped walnut and dates, for decorating

Preheat oven to 350ºF (180ºC).

Lightly grease and flour an 8 x 4 inch loaf pan and line the bottom with baking parchment. 

In a bowl combine the dates, boiling water, instant coffee granules and oil; stir and let stand for 10 minutes, do not drain. Add the coconut sugar, vanilla and egg to the bowl and mix well. 

In another bowl combine the flour, baking soda, salt and walnuts. Stir into the date mixture until just combined.

Spoon the batter into the prepared baking tin, sprinkle with chopped walnuts and dates and bake in the preheated oven for about 50 to 60 minutes or until nicely golden brown and a toothpick inserted into the centre comes out clean. If after 30 minutes if you notice the loaf browning too quickly place a piece of aluminium foil gently over top to prevent over browning. When done, allow the loaf to rest in the tin for 10 minutes before removing; then place on a wire rack to cool completely. 

Zucchini Date & Nut Muffins

Remembering the zucchini loaves or breads of the past; I wanted to make something equally as good and with a bit more substance hence the flaked coconut, ground flax seed and chopped dates and chopped walnuts. Plus I had some items in my pantry that I wanted to use up. These muffins are perfect for breakfast or a snack.  

Zucchini Date & Nut Muffins

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makes approximately 12 muffins

3 cups unbleached all purpose flour

2 teaspoons baking soda

1 to 2 tablespoons ground flax seed
1/4 teaspoon salt

2 teaspoons cinnamon

1 teaspoon mixed spice
1/2 cup shredded coconut
1 cup chopped walnuts 
1/2 cup chopped dates 

1 cup sugar

2 eggs, beaten

3/4 cup unsalted butter, melted

2 teaspoon vanilla

3 cups grated zucchini

chopped dates, for the top, optional

Preheat oven to 350ºF. Line a muffin cups with paper liners. 

In a bowl combine the flour, baking soda, ground flax seed, salt, cinnamon, mixed spice, shredded coconut, chopped dates and chopped walnuts. 

In a large bowl combine the sugar, eggs, vanilla, melted butter and grated zucchini together. Stir the flour mixture into the zucchini mixture. Place chopped dates on top. Bake for 25 to 30  minutes or until the muffin springs back when pressed. 

Notes: if you feel like the muffin batter is just a bit dry add 1 to 2 tablespoons of milk or soy milk to create a more sticky batter.  

 

Honey Date Cookies

When I made these cookies years ago, around this time, I had mailed a few to my mum in a parcel. She was quite fond of them and requested more and the recipe. Although, I originally made these with chopped dried cranberries and vanilla extract. They were her favourite. Since her passing, I have only made them once in my holiday baking, not really sure why. Making these, with my daughter over the weekend, was such a wonderful way to remember my mum and sharing the story with her. Regardless of the different flavour, to me, they will always be my mum's favourite. 

 Honey Date Cookies 

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makes 3 dozen

1 cup soft butter

1 cup packed dark brown sugar

2 eggs

1/3 cup honey

1 teaspoon maple extract

3 1/2 cups unbleached all purpose flour

2 teaspoons baking soda

3/4 cup chopped dates

Preheat oven to 350ºF. Line baking tray with baking parchment paper. Set aside.

In a medium bowl blend together the flour and baking soda. Add the chopped dates. Stir to combine. Set aside.

In a large bowl mix together the butter, sugar and eggs. Stir in the honey and maple extract. Stir in the flour mixture, gradually, until a dough had formed. 

With clean floured hands roll into balls, the size of a large walnut. Place on the prepared baking tray and with the bottom of a drinking glass floured or a floured fork, gently press each cookie down. Bake 8 to 12 minutes or until slightly golden, no imprint remains when touched and the bottoms are browned. Remove from baking tray and allow to cool on wire racks. Repeat until all the dough has been used up.

Notes: the cookie texture is a slight crisp outside with a soft inside. If you find the dough too sticky it may be placed in the refrigerator, for several hours or overnight to firm up... however flouring clean hands worked for me.        

Roasted Cauliflower Salad

January has come and gone and lightening the culinary cuisine was in order. This substantial salad is great on it's own or as a side. It also got an honourable mention in E-town's weekly newspaper, the gastro section. 

Roasted Cauliflower Salad

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1 medium sized cauliflower, outer leaves removed, and chopped

5- 7 dried dates, chopped

1/4 cup unsalted sunflower seeds

handful of arugula 

First in an oven proof dish, that has been lightly oiled, add the pieces of cauliflower. Place in a preheated 400ºF oven and roast for about 30 minutes. Checking every 10 minutes, and drizzling with a bit of water. When done. Remove from oven and allow to cool.

Once the cauliflower has cooled, in a large bowl combined the cauliflower and arugula. Drizzle what ever salad dressing you wish, I made a simple oil, balsamic vinegar, and herbed dressing. Toss to coat. Sprinkle the chopped dates and the sunflower seeds on top. Serve.     

The honourable mention as mentioned. 

Oatmeal Chocolate Date Cranberry Squares

It is the weekend and I decided to make these sweet but rather filling dessert squares. The texture is dense and the sweetness is rich dark chocolate. This recipes has loads of ingredients however nothing to which you may not already have on hand in your pantry. Some ingredients may be easily substituted for others. Also these can be made into cookies if you prefer.  

Oatmeal Chocolate Date Cranberry Squares

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2/3 cup granulated (castor) sugar

2/3 cup packed dark brown sugar

1/2 cup butter or margarine

1/2 cup apple sauce

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon vanilla

1/2 teaspoon baking powder

1/2 teaspoon salt

2 large eggs

1 cup 50% cocoa dark chocolate chips or dark semi sweet chocolate chips 

1 cup dried dates, chopped

1/2 cup dried cranberries, chopped

3 cups quick-cooking or old-fashioned oats

1 cup all purpose flour

Notes: You may also add 1 cup of nuts if you prefer. If using self-rising flour omit the baking powder, baking soda, and salt. 

Heat the oven to 375ºF.

Blend all the ingredients except the oats, flour, chocolate chips, dates, and cranberries in a large bowl with an electric mixer on medium speed. Or you may just blend with a wooden spoon. Once blended stir in the chocolate chips, dates, and cranberries with a wooden spoon. Then stir and blend in the oats and flour. 

Either press dough into an ungreased square baking pan lined with parchment paper on the bottom and bake for about 25 minutes or until lightly golden brown. Cool on a wire rack then cut into squares OR drop by tablespoonfuls about 2 inches apart on an ungreased cookie baking tray. Bake for 9 to 11 minutes or until lightly browned. Remove immediately from baking tray and let the cookies cool on wire racks.  

Hope everyone is enjoying the weekend. - JD