Archives: Recipes

How to Use Conversions.
When substituting Date Crystals for chopped dates in your own recipes, you should add 1/3 cup of liquid to 1 cup of Dates Crystals to equal 1 cup of chopped dates. Shields Date “Sugar” is the same as Date Crystals® only ground finer. Most recipes can interchangeably use either “Sugar” or Crystals®. Many people substitute an equal amount of Date “Sugar” for the white sugar called for in recipes with good results. However, you may need to add 1/3 cup liquid.

Date Crystals® Milk Shake

24 oz. Shake | Prep time 35 min | Total time 40 min.
Ingredients::
1/4 cup of Shields Date Crystals®
1/4 cup of warm water
3 scoops of vanilla ice milk
milk to blend
Direction:
1. In a bowl combine Shields Date Crystals® and warm water. Allow to sit for 5 minutes or until soften. Once soft mix together, a paste like consistency will form. Refrigerate for about 30 minutes or till paste is chilled.
2. Add 1/4 cup of chilled paste into a blender with vanilla ice milk (or vanilla ice cream) and milk to blend. Run blender till all ingredients are combined. If shake consistency is too think add milk.
Hint: Mix date paste in large quantities and keep in freezer to make a date shake anytime. Use 1/4 cup of date paste per shake.

Chocolate Date Truffles

20 Truffles | Prep Time 20 min. | Total time 1 hour
Ingredients:
20 pitted Medjool Dates
1 1/2 cup chopped pecans
8 oz. semi-sweet chocolate
Directions:
1. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
2. Soak your dates in water for about 5 minutes or until they soften up. Place dates in a bowl and mush until a moist dough forms.
3. Once the dough is formed, scoop out 1 tablespoon of dough. Roll into a smooth ball and place onto prepared baking sheet. Repeat with remaining dough and set aside.
4. Melt your chocolate in a double boiler or the microwave (melt in 30 second increments stirring after each increment until completely melted and smooth). Allow the warm chocolate to sit for about 5 minutes to slightly cool before dipping.
5. Dip each ball completely into the chocolate using a dipping tool, tap the toll gently on the side of the bowl to allow excess chocolate to drip off. Coat with pecans. Place each truffle back on the baking sheet and refrigerate until the chocolate have set, about 30 minutes.

Date Syrup

2 1/2 cups | Prep time 30 min. | Cook time 120 min.
Ingredients:
8 cups Shields Date “Sugar”
16 cups water
Directions:
1. Combine all of Shields Date “Sugar” and water in a large pot. Bring to a gentle boil and simmer for about 30 minutes.
2. Allow mixture to completely cool.
3. Place a sleeve over a large bowl and line the sleeve with a piece of cheesecloth or use a nut bag.
4. Squeeze out the excess water from the cooking “date sugar”.
5. Pour the “date sugar” juice into a pot and allow it to come to a gentle simmer. Simmer uncovered for about 40 minutes or until the excess water evaporates and the syrup reduces by approximately half. Dip a spoon into the syrup allowing it to coat the back on the spoon. Note: syrup will become thicker after cooling. If the syrup is too thin return in to the heat a reduce some more, be careful not to over reduce.

Shields Date “Sugar” Cookies

Mix and let stand covered in refrigerator overnight:
1 cup Date “Sugar”
1/2 cup water
Add to the above:
1 cup white sugar
1 cup brown sugar
1 cup margarine
2 eggs
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. vanilla
3 cups quick oatmeal
Drop by rounded teaspoon on greased cookie sheet. Bake 350° F about 20 min. or until brown. Makes about 60 cookies.

Date Crystals® Brownies

2 eggs
1/3 cup melted shortening
1 cup sugar
1/2 cup flour
2 squares unsweetened chocolate melted
1/2 cup Shields Date Crystals®
1/4 cup water
1/2 tsp. salt
1/2 tsp. vanilla
1/2 cup nut meats
1/2 tsp. baking powder
Pour water over the Date Crystals®. Combine eggs, sugar and melted shortening and mix well. Add melted chocolate. Sift flour, baking powder and salt into the chocolate mixture. Add balance of ingredients. Bake in greased pan, 9 x 9 in. for 30 min. in oven at 350° F. Cut in small squares while hot.

Minute Desert “Lazy Gal Recipe”

6 marshmallows, quartered
1 cup crushed pineapple
1/2 cup Shields Date Crystals®
Combine all these ingredients and chill for several hours. Serve with whipped cream. May also be used as pie filling.

Date Oven-Steamed-Pudding

6 tbsp. milk
1/2 cup nuts
1 cup graham cracker crumbs
1 cup sugar
1 cup Shields Date Crystals®
1/2 cup water
1 tsp. baking powder
1/2 tsp. vanilla
2 eggs
Pour water over the Shields Date Crystals®. Beat egg yolks and add milk. Mix in the Date Crystals®. Combine the dry ingredients and add to mixture, folding in the beaten egg whites last. Pour into an oiled pan, place pan in water and bake 30 min. at 350° F (15 min. covered, and last 15 min. uncovered). Serve with whipped cream.

Date Crystals® Peanut Butter Chews

1 cup Shields Date Crystals®
1/2 cup Peanut Butter
4 tbsp. water
3/4 cup powdered sugar
2 egg whites unbeaten
Pour water over Shields Date Crystals®. Let set 5 min. Then place all ingredients in mixing bowl and stir until well blended. Drop by teaspoons on greased baking sheet. Bake 15 min. at 350° F.

Date Crystals® Dream

1/2 cup shortening
1 cup brown sugar
1 egg
1/2 cup milk
1-3/4 cup flour – measured after sifting
1 cup Shields Date Crystals®
1/4 cup rolled oats
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1/2 cup nuts optional
Pour 1/2 cups water over the Shields Date Crystals®, cream shortening, sugar and salt. Add beaten egg, rolled oats and Date Crystals®. Sift other ingredients. Add alternately with milk. Drop teaspoonfuls in shallow greased pan. Bake 45 min. in oven at 350° F.

Queen Elizabeth Cake

1/3 cup Orange Juice
1 cup Date Crystals®
1 cup boiling water
1 tsp. baking soda
1/4 cup margarine
1 cup sugar
1 egg
1 tsp. vanilla
1-1/2 cups flour
1 tsp. baking powder
1/2 cup chopped nuts
Mix orange juice and Date Crystals®. Let stand 15 min. Then add boiling water, baking soda. Set aside. In a separate bowl, cream until fluffy the margarine and sugar. Add the egg and vanilla. Sift together in margarine mixture the flour and baking powder. Add alternately with date mixture to creamed mixture. Stir in nuts. Bake in a well-greased and floured 9×9 pan at 350° F, for about 45 min. or until cake tests done. Serve with whipping cream.