Grandma's Date Nut Bars

Mmmm. Date nut bars, such an old fashioned treat. Dates are a wonderful fruit that have been grown and harvested for over 5,ooo years. They were essential to the diets of nomads because of their high carbohydrate content and potassium as well. But they are not the most fashionable food, probably because of the carbs, the 4-letter word of every hot diet. 

My Grandma's date nut bars have been a staple in our family since I was a little girl. It isn't any great secret of a recipe, although for years I was sure it belonged solely to my family. Imagine my surprise when I saw it on the back of a box of Dromedary Dates.  September is the beginning of date harvest, so fresh dates from California will become more readily available, and these are even better with fresh dates! But for years, the box of dates sealed in plastic was all we ever used.  Grandma would never lead me astray.  And my Grandma would have a square with a cup of coffee at 3 o'clock. A tradition I still love.  But I wonder..how on earth did my Grandma ever fall asleep with a cup of coffee, from a percolator every afternoon?  Vexing. 

I once gave Grandma's date nut bars a bit of a makeover by reducing the sugar, butter and flour, I think maybe they are just a little healthier for you. But honestly, adding the rice flour wasn't really any great improvement.  I'm a bit over all this crazy substitution stuff.  So here's the way I make them.  It makes a big pan, because you just can't stop eating them.  Its not exactly a doubled version of the original, but it really works.   All I know is, a date nut bar and coffee with milk is the world's greatest breakfast. Did I mention the fiber? Dates are loaded, and with the addition of oatmeal, these babies will keep you satisfied way longer than a brownie for breakfast. Trust me, this is exactly the sort of thing I research.

Grandma's Date Nut Bars
2 boxes, 8 oz ea. chopped, diced dates
3/4 cup sugar
2 cups water

2 1/2 cups flour
3 cups oatmeal
1 1/2 cups brown sugar
1 1/2 t baking soda
1 1/2 t salt
2 sticks butter (salted is best)

Spray a 9X13 pan with Baker's Joy. In a small saucepan simmer the water, dates and sugar until it thickens. Take off heat to cool. Preheat oven to 375°.
Mix dry ingredients in large bowl and cut in butter using a pastry blender until it resembles gravel. Pack half of the dry mixture into the bottom of pan. Cover with the date filling and then the reaming dry ingredients.
Bake for about 40 minutes.
They are delicious warm, chilled, for breakfast or even dessert (vanilla ice cream is pretty okay with them).  They are loaded with sugar in all forms, but also filled with love and nostalgia.  Aunt Florence who lived well into her 90's would tell you how much healthier this is than that terrible stuff you buy at the coffee shop loaded with colors and preservatives.  So, what are you waiting for?  Get in there and bake!!!

Not My Grandma's Date Nut Bars

Mmmm. Date nut bars, such an old fashioned treat. Dates are a wonderful fruit that have been grown and harvested for over 5,ooo years. They are essential to the diets of nomads because of their high carbohydrate content (sorry Dr.Atkins) and potassium as well. But they are not the most fashionable food, probably because of the carbs, the 4-letter word of the millennium. My Grandma's date nut bars have been a staple in our family since I was a little girl. It isn't any great secret of a recipe, although for years I was sure it belonged solely to my family. Imagine my surprise when I saw it on the back of a box of Dromedary Dates. Imagine even more of my surprise when my son asked for date nut bars in his first box from home and I couldn't find dates! After 3 grocery stores I figured there had been some terrible date catastrophe. I am happy to report that they simply were out of stock. Apparently they are not high up on the list in the grocer, and when people don't ask for things they phase out. I am happy to report that I complained at all three markets so there will be an abundance of dates here. And even better news is that September is the beginning of date harvest, so fresh dates from California will become more readily available. They can be found now in many produce departments, but I question their country of origin and their age. Remember shopping in season is always the best way, as evidenced by the horrendous apples in my fridge.

So Grandma's date nut bars got a bit of a makeover, and by reducing the sugar, butter and flour, I think maybe they are just a little healthier for you. All I know is, a date nut bar and coffee with milk is the world's greatest breakfast. Did I mention the fiber? Dates are loaded, and with the addition of oatmeal, these babies will keep you satisfied way longer than a brownie for breakfast. Trust me, this is exactly the sort of thing I research.

Not Your Grandma's Date Nut Bars

2 cups whole wheat flour
3 cups old fashioned oats
½ cup brown rice flour
2 Teaspoons baking soda
1 teaspoon salt
1 ½ cups brown sugar
1 cup butter or margarine, chilled

2 boxes, 8oz. ea.chopped dates
¾ cup sugar
2 cups water

Spray a 9X13 pan with Baker's Joy. In a small saucepan simmer the water, dates and sugar until it thickens. Take off heat to cool. Preheat oven to 375°.
Mix dry ingredients in large bowl and cut in butter until it resembles gravel. Pack half of the dry mixture into the bottom of pan. Cover with the date filling and then the reaming dry ingredients.
Bake for about 40 minutes.
Just so you know, the original recipe doubled for a 9x13 would add an additional ½ cup of flour (all white), ½ cup of sugar and ½ stick of butter. Every little bit counts.