Date and Nut Cake

Here is a very simple and unique date nut cake that you can whip together in no time at all and doesn't need any embellishments whatsoever. 

You could dust it with powdered sugar but I chose not to so you could see the meringue-like topping to this cake.  The texture of this cake is so interesting and delicious! The recipe was found in one of my oldest cookbooks.  It's called, American Cooks by the General Federation of Women's Clubs and was recommended to me by a chef who married my college roommate.  I would venture to say that it's still one of the most valuable cookbooks in my collection!

I also have some flower ideas for your spring buffet or table.  Take a shallow dish and put some water in it.  Add any flowers you like, trimming the stems as necessary, and cover with a pretty clear bowl or upside down vase. 

Use pretty wine glasses to display blooms.  Here is a glass I saved from my mother's home that brings back wonderful memories of her. 

Another favorite is to use egg cups as vases.  They make charming little floral displays.   

If you have some early spring blooms in your yard, this is a great way to use them!

Date and Nut Cake

Printable Recipe

1 cup presifted flour (I used AP flour)
1-1/2 teaspoons baking powder
½ teaspoon salt
1 cup sugar
2 cups coarsely chopped pecans
16-24 ounces dates, pitted and chopped (I used 16 ounces)
4 eggs, separated
1 teaspoon vanilla

Preheat oven to 350F. Grease a 9-inch square baking pan and line the bottom with parchment paper or waxed paper.

In a large mixing bowl, sift together the flour, baking powder, salt and sugar. Stir in the pecans and dates.

In a small mixing bowl, beat the egg yolks and vanilla until light yellow.

In large mixing bowl, beat the egg whites until stiff but not dry. Fold egg yolk mixture into egg whites. Fold in the flour mixture and pour out into the prepared pan.

Bake in preheated oven for 40 to 45 minutes. Cool 10 minutes and remove onto a wire rack to cool completely. (Place wire rack upside down over pan and tip both over to remove cake).

Cut into squares and serve.

Brown Sugar, Fig and Rosemary Walnuts

WARNING:  Highly addictive recipe ahead!

This is one of the tastiest, roasted nut recipes I've ever had. They are certain to bring on the holiday cheer. My daughter made these Brown Sugar, Fig and Rosemary Walnuts to share as part of our pre-dinner nibbles on Thanksgiving Day.  They would be a hit at any holiday dinner party and would make a wonderful hostess gift too.
 

They have the most wonderful flavors melded together in one crunchy, sweet and savory bite.  Both my husband and I had control issues when it came to eating these! Thank goodness, walnuts are good for you :)

Brown Sugar, Fig and Rosemary Walnuts

Recipe adapted from 101 Cookbooks and Heidi Swanson
Printable Recipe

My Notes:  The following is the original recipe from Heidi Swanson.  My suggestions are to cut the brown sugar mixture by about a third and double or triple the finely chopped rosemary.  The nuts required about 2-3 minutes longer in the oven than the recipe states. 

1 cup / 5 oz / 140 g brown sugar or natural cane sugar
2 teaspoons fine grain sea salt
1 teaspoon chopped rosemary leaves
1/4 cup / 1 oz / 30g sesame seeds

2 large egg whites

1 lb / ~4 cups shelled walnut halves
1/3 cup / 1 1/2 oz / 45 g finely chopped dried figs, stems removed.

Preheat oven with racks in the center to 300F / 150C.  Line two baking sheets with parchment paper.

In a small bowl, combine the brown sugar, salt, rosemary, and sesame seeds - reserve.

In a large bowl whisk the egg whites just until loosened. Add the whole walnuts and finely chopped figs to the whites and toss for a minute or two until they are all evenly coated. Next, sprinkle the brown sugar mixture over the nuts and toss for another minute or two again.

Divide the nuts between the two prepared baking sheets and spread into a single layer, separating them as best as you can.

Bake for about 25 minutes or until the walnuts are toasted golden and the coating is no longer wet. Cool for a few minutes, then slide the parchment/nuts off the hot baking sheets onto a cool surface to cool completely. These will keep for a week or so in an airtight container or zipper bag.

Makes 1 pound of nuts.

Enjoy!

Cheese and Walnut Crackers~

Just a brief warning. These are like potato chips - you cannot eat just one. If you have a problem with that, just leave now - no hard feelings.

Here's a little treat for the adult tricksters, although I'm sure kids of all ages who enjoy nuts will enjoy these too. I used a combination of aged white and yellow cheddar cheeses in these. I also love the suggestion of using blue cheese and pecans as an alternate version - I'll be trying those next.

Crispy and delicious, these are great with cocktails or wine. The dough needs to be refrigerated before baking so this also makes it a perfect 'do ahead' recipe.

Cheddar and Walnut Crackers with Sea Salt
Adapted from Garde Manger: The Art and Craft of the Cold Kitchen (Culinary Institute of America)
Printable Recipe

Yield: About 80-100 small crackers depending on diameter and thickness

4 oz/113 g butter
8 oz/227 g aged Cheddar cheese, grated
6 oz/170 g all-purpose flour
1/2 tsp/3 g salt
1/4 tsp/1.5 g cayenne pepper (optional)
2 oz/57 g finely chopped walnuts
Sea salt for sprinkling over crackers

My note: The original recipes calls for 1 teaspoon of salt added to the cracker dough. I reduced that by half because I wanted to sprinkle a little sea salt on the cracker discs just before baking.

Cream the butter; add cheese and mix well. Add the flour and salt and mix well. Blend in the nuts.

Roll out into 3 logs, about 1 1/2 in/4 cm in diameter. Chill at least 1 hour.

Cut into slices 1/8 in/3 mm thick and place on a parchment-lined sheet pan. Sprinkle lightly with sea salt.

Bake at 350°F/175°C for about 8 to 10 minutes until crisp. (In my oven they needed a longer baking time - about 10-12 minutes)

Cool on a wire rack. Store in an airtight container. Serve within 3 days.

Variation: Blue Cheese and Pecan Crackers: Substitute an equal amount of blue cheese for the Cheddar and pecans for the walnuts.