Try some of these dishes
Pour boiling water over chopped dates and allow to cool slightly.
Add in sifted flour, baking soda ,cinnamon , salt , bran and chopped nuts.
To the dates and water mix , add in brown sugar, butter and egg , stirring well until combined.
Preheat oven to 350 degrees. In a small saucepan, place dates and add water just to cover. Bring to a boil and remove from heat. Drain dates and place in food processor. Blend until dates have a paste-like consistency. In a large bowl add all dry ingredients and mix gently with a fork. Add butter, eggs, and warm dates. Beat with hand mixer until all ingredients are thoroughly blended. Pour ingredients into a greased and lightly floured metal pan. Bake for 40 minutes or until inserted knife or skewer comes out clean.
1 cup chopped pecan nut or walnuts Bring water to boil in small saucepan. Stir in dates. Remove from heat and cool until lukewarm. Preheat oven to 350 degrees. Place brown sugar and butter in mixer bowl; cream until blended. Add egg and beat until smooth. Add date/water mixture, and beat until blended. In another bowl, combine flour, soda and salt, mixing thoroughly. Stir wet ingredients into flour mixture, stirring just until blended. Do not over beat; batter should be lumpy. Fold in nuts. Pour batter into greased loaf pan, or three small mini-loaf pans. Bake until wooden pick inserted in center comes out clean, about 60-75 minutes for large loaf or 45-60 minutes for mini-loaves. Remove from oven and cool in pan for 15 minutes. Remove from pan and cool on wire rack.
1. Place the dates in a small saucepan, and fill the pan with enough water to just cover the top of the dates. Place the dates over medium-low heat, and simmer until the dates have absorbed all the water.
Cream butter (or margarine) and sugar together until light and fluffy. Combine flour, salt and soda; add to creamed mixture. Stir in oats, blending well. Pat half of the mixture into a lightly buttered 13x9x2-inch baking pan; spread with date filling then top with remaining crust mixture. Lightly pat so as to smooth the top crust. Bake at 180° for 30 minutes. Cut into bars while still warm; remove from pan. Makes 32 date squares or bars.
1. Butter the slices of bread and cut in half diagonally.
2. Arrange a layer of the buttered bread in a large baking dish, sprinkle over some of the sugar, then add a layer of bananas and some dates. Repeat until all of the bread, sugar, bananas and dates have been used up, finishing with a layer of bread and a sprinkle of sugar.
In a saucepan, combine dates, water, sugar and lemon juice. Bring date mixture to a boil then reduce and let simmer for about 10 minutes, stirring occasionally. Stir in chopped nuts. In a mixing bowl, cream butter, brown sugar, and eggs until light and fluffy. In a separate bowl, combine flour, baking powder, salt and baking soda; stir to blend. Gradually add dry ingredients to creamed mixture. Beat until just blended. Divide dough into three equal portions.
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Beat eggs and sugar thoroughly. Sift dry ingredients together; add to egg mixture. Stir in dates and pecans. Pour batter into a greased 9 x 13-inch baking dish lined with greased waxed paper. Bake in a preheated 350 degree oven for about 25 to 30 minutes. Cut into squares and roll in sifted powdered sugar while warm if desired.