49 lines
1.2 KiB
TeX
49 lines
1.2 KiB
TeX
\recipe[From great-grandma Vera Daily, and a christmas classic.]{Date Pinwheels}[]
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\serves{6-8}
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\preptime{\cutext{15}{min}}
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\cooktime{\cutext{10}{min}}
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\dishtype{\freeze} % options: vegetarian, glutenfree, freeze
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\begin{step} % TL=teaspoon, EL=Tablespoon
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\cutext{500}{g} cut \& pitted dates
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\cutext{2/3}{cup} sugar (\cunum{?}{g})
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\cutext{2/3}{cup} water (\cunum{?}{g})
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Cream:
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1c brown sugar
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1c white sugar
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3 eggs
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add 4c flour, 1TL baking soda, 1TL vanilla, 1/4 TL salt
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\method
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Cook until thick, stirring so it doesn't burn.
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Use immersion blender to get smooth and let cool before spreading on dough.
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\end{step}
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\begin{step}
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\cutext{1}{cup} brown sugar
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\cutext{1}{cup} white sugar
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3 eggs
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add 4c flour, 1TL baking soda, 1TL vanilla, 1/4 TL salt
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\method
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Cream together
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\end{step}
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\begin{step}
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\cutext{4}{cup} flour
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\cutext{1}{TL} baking soda
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\cutext{1}{TL} vanilla extract
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\cutext{1/4}{TL} salt
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\method
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Add to creamed sugars.
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\end{step}
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\begin{step}\method
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Divide dough in 1/2. Roll 1/2 in thick & spread with date filling. Cut in 1/2 the long way. Roll starting with long side. Refrigerate overnight or freeze. Bake at 350 for 10--12 min after slicing, let cool on sheet until firm.
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\end{step} |