Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, date nut breads, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Dates taste weird for me when they’re not in bread. The first time I tasted dates was a few years ago when my cousin brought home some from a trip abroad and gave them to all of us. I didn’t know any recipe that used dates so while I was researching for some, I tried eating them as is. They didn’t taste bad. In fact, after getting over the first taste, you would get used to their taste and would even love them. It’s just that it’s a bit sweet and spicy at the same time. Spicy, not in a hot way, but it tasted like it was flavored with something strong. I decided back then that I only prefer it in breads or in cakes.
My most favorite date recipe was the date walnut cake I found in a hole-in-the-wall café. It tasted like sansrival, but with a bit of a kick because of the “spiciness” that dates have. I love pairing it with black coffee or with jasmine tea. It’s my signature order. Everyone in the small café already knows that it’s what I came there for. There’s one other date recipe that I love eating too, most especially with a generous amount of cream cheese spread on top—a slice of date nut bread.
Photo courtesy of Pinterest. Recipe courtesy of Marion Cunningham via the Food Network.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: It’s best served with a cup of tea.