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Baking

Date Squares with a citrus twist

citrus date squares

Last spring, when I finally was brave enough to register for a pastry class at our local college, I never expected date squares to be one of my favorite creations.

I was never a lover of date squares growing up.  Needless to say I was a bit disappointed when I saw them in the recipe manual that we got the first day of class.

Each Sunday I would spend 6 hours in the baking lab and come home with dozens of tarts, pastries, cookies, and the like.  I would bring them home, box them up and give most of them away to family and friends.

The Sunday came when it was time to make our date squares and I stared at the huge box of pitted dates pressed into a huge block and thought, why are we making these things anyway.  Blah!

date squares

Well, as any good chef knows you have to sample your work (or at least that is my motto!).

Imagine my surprise when I not only tried a bite, but ate a whole square.  I just love the hint of orange.  These are nothing like I remember.  They are actually really good! I don’t think I gave any of those away that week!  I have since made them a few times and I am happy to share.

Citrus Twist Date Squares

The oat topping and crust is deliciously sweet and crispy.  The date layer chewy and moist.  They freeze very well and make a nice addition to your holiday baking.

You can bake them in two 8″ square pans as we did in class or one 9 x 13 pan as I do now at home.

Old Fashioned Date Squares

Whatever you do bake up a pan, grab one for yourself and enjoy!  And, remember to try everything once.  You might just be pleasantly surprised!

Until next time….

Maureen

Date Squares with a citrus twist
Recipe Type: Dessert
Author: unknown
Prep time: 15 mins
Cook time: 34 mins
Total time: 49 mins
Serves: 24-32
Recipe is adapted from Canadian Food and Wine Institute workbook
Ingredients
  • 455 g (1 pound) pitted dates
  • 1 tbsp + 2 tsp granulated sugar
  • 230 g water (230 ml)
  • grated rind and juice from half an orange (I use organic)
  • 1 cup butter (2 sticks)
  • 2 1/3 cups oats
  • 1 cup all purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • pinch of salt
  • 1 3/4 cups brown sugar
Instructions
  1. Set oven to 350 degrees.
  2. In a heavy bottom pot combine dates, granulated sugar, water, juice and rind. Bring to boil and continue to cook until soft.
  3. Set aside and allow to cool.
  4. Meanwhile, in a large mixing bowl combine oats, flour, baking soda, baking powder, salt and brown sugar. Mix well with your hands.
  5. Rub in margarine until well combined and mixture is crumbly.
  6. Divide half the mixture between to small square baking pans, pressing in firmly.
  7. Spread cooled date/orange mixture over each crust.
  8. Divide the remaining crust mixture between two pans and sprinkle over date filling. Press in lightly.
  9. Bake for 35 to 40 minutes until golden brown.
  10. Cool completely before cutting into squares and removing from pan.
3.4.3177

 


9 Comments

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Comments

  1. Kim says

    April 25, 2013 at 1:16 pm

    They look wonderful! I tried dates about a year ago for the first time. I love them!!

    Reply
    • Maureen says

      April 25, 2013 at 3:19 pm

      Thank you Kim!

      Reply
  2. Mary Grace says

    April 25, 2013 at 2:35 pm

    These look fabulous and perfect for the warm spring weather we are having. Thanks for sharing!

    Reply
    • Maureen says

      April 25, 2013 at 3:19 pm

      Thanks Mary. We are still awaiting the warm spring weather here. Frost on the cars this morning!

      Reply
  3. Maureen says

    April 25, 2013 at 3:18 pm

    You and me both! My husband took the rest to work and I only got one!

    Reply
  4. Lori @ A Bright and Beautiful Life says

    April 26, 2013 at 8:57 am

    Your desserts always look so fabulous. I am not a great dessert maker but I’m going to make up some of your delicious looking recipes to see if they turn out as well as yours do. I do love dates and date cookies and bars so I know I will love this. Thanks for the recipe, Maureen.

    Reply
  5. Emily says

    April 27, 2013 at 5:40 pm

    How much margarine?!

    Reply
    • Maureen says

      April 27, 2013 at 9:36 pm

      Oh my word Emily! Thank you for pointing that out. 230 grams of margarine!! You can also use butter if you prefer!

      Reply

Trackbacks

  1. Chocolate Cream Pie, Coconut Cream Pie, Vanilla Cream Pie says:
    February 26, 2018 at 2:38 pm

    […] amazing some of my creations turned out.  Like these cheddar cheese biscuits and these date squares that are now a family […]

    Reply

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Red Cottage Chronicles

Oh, hi there!

Well, hello! I am Maureen, and welcome to our little Red Cottage. Married to my high school sweetheart, I am a passionate baker, accidental DIY'er and love all things home! Read More…

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