Monday, November 15, 2010

Food for the Gods

By: Aileen Anastacio

Food for the Gods
Wrapping the bars in foil and cellophane not only makes them pretty, it also keeps them moist for weeks. P.S. If you want chewy Food for the Gods, use super dark brown sugar.

Yield 32 bars  Prep Time 30 minutes  Baking Time35 to 40 minutes

1 cup butter, cubed
1 cup white sugar
1 cup brown sugar
3 large eggs
1 cup dates, chopped
1 cup walnuts, chopped
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

1  Preheat oven to 350ºF.

Grease and flour an 8-by 12-inch pan and set aside.

3  Melt butter in a saucepan on medium heat. Add the white and brown sugars, and mix until well combined. Remove from heat.

Add the eggs one at a time. Stir using a wire whisk. Make sure the egg is mixed in completely before adding the next.

5  Add the dates and walnuts. Mix well.

6  In a separate bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Mix well to combine then add to the datesnuts mixture. Mix just until incorporated. Do not overbeat.

7  Pour batter into an 8-by 12-inch pan and spread evenly. Bake in the oven at 350ºF for 35 to 40 minutes or until the toothpick inserted comes out clean but not dry.

8  Cool completely before slicing. Slice into 1 1/2-by 2-inch pieces, then wrap with foil and colored cellophane.

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