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Desserts

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Apple Lemon Puff
Baked Apples in Caramel Cream
Baked Banana Doughnuts
Biscotti
Blueberry Honey Cobbler
Butter Pecan Cheesecake
Caramel Apple Bars
Cherry Pear Dessert
Chewy Caramel Brownies
Chocolate Cheese Eclairs
Chocolate Eclair Icebox Dessert
Chocolate Filled Meringue Shells with Strawberry Sauce
Chocolate Swirl Cheesecake
Chocolate Tortillas
Chocolate-Orange Biscotti
Coffee Bars
Date Bars with Orange Icing
Funnel Cakes
Hostess® Twinkie Creme Filling
Ice Cream Pudding
Lazette's Luscious Strawberry Cheesecake
Lemon Squares
Maple Custard
Mocha-Chocolate Trifle
Nanaimo Bars
Orange Mousse
Peanut Butter Cupcakes
Rocky Road Ice Cream Recipe
Sinfully Rich Nonfat Fudge Sauce
Snicker Freeze
Strawberry Lemon Tart
Sugar Cookie Fruit Tart
Sweetened Condensed Milk
York Sensational Brownies
Zabaglione
Date Bars with Orange Icing

Nonstick cooking spray
1  cup all-purpose flour
1  teaspoon baking powder
1/2  teaspoon ground cinnamon
1/4  teaspoon baking soda
1/2  cup snipped dates
1  cup boiling water
2   eggs
1  cup packed brown sugar
3/4  cup evaporated fat-free milk
1/4  cup finely chopped walnuts, toasted
2  cups sifted powdered sugar
2  tablespoons margarine or butter, softened
1/2  teaspoon finely shredded orange peel
2  tablespoons orange juice

Coat a 15x10-1-inch baking pan with nonstick cooking spray; set aside.

In a small bowl, combine flour, baking powder, cinnamon, and baking soda.

Place dates in a small bowl and pour boiling water over them. Let stand for 10 minutes. Drain well.

In a small mixing bowl, beat eggs with an electric mixer on high speed until frothy. Add brown sugar and drained dates, beating until mixture is well mixed. Stir in evaporated milk.

Add flour mixture to egg mixture, stirring with a wooden spoon to mix well. Stir in nuts. Pour batter into prepared pan.

Bake in a 350 degree F oven about 20 minutes or until top springs back when touched lightly with finger. Cool completely in pan on a wire
rack.

In a small bowl, combine powdered sugar, margarine or butter, orange peel, and orange juice; stir until smooth. Spread bars with icing.  Cut into bars.
 
Makes 50.
Make-Ahead Tip: Cool bars but do not ice. Wrap and freeze up to 1 month. Add icing after thawing.