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Date Bars

Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Filed from the federal original: 'Date Bars' in Aunt Sammy's Radio Recipes Revised, U.S. Department of Agriculture, Bureau of Home Economics, issued May 1931 (Van Deman & Yeatman) — a U.S. federal work, public domain. Text read in full at https://dn720006.ca.archive.org/0/items/auntsammysradior1931unit/auntsammysradior1931unit_djvu.txt (Internet Archive djvu text, CAT copy). This is the 1931 Revised edition; no part of this entry is attributed to the 1927 first edition. Conversion: the original's 1 cup sifted flour (125 g) is swapped for a gum-containing gluten-free 1:1 blend at the same weight (USDA basis 125 g/cup); baking powder is specified gluten-free. The original names no yield; the filed yield of 16 bars is an editorial serving assignment, disclosed here. Distinct from this pass's Date Pudding (a baked pudding served in squares with cream) in method, ratio, and category.

Three eggs, a cup of sugar, and a light cup of flour beaten together with chopped dates and nuts, made thin in a shallow pan at a very moderate heat, then cut in bars and rolled in sugar.

Category: BakingServes: 16Time: 60 minComplexity: 2/5

Why this complexity: Dates must be stoned and cut small so the bars slice cleanly; Thin batter layer; doneness is judged by set, not color.

Ingredients

  • 1/2 pound pitted dates (about 1 1/2 cups), cut into small pieces
  • 3 eggs
  • 1 cup sugar, plus more for rolling
  • 125 g gluten-free 1:1 baking blend (with gum) (about 1 cup), for the original 1 cup sifted flour (125 g, USDA basis 125 g/cup)
  • 1 teaspoon gluten-free baking powder
  • 1/4 teaspoon salt
  • 1 cup chopped nuts (walnuts)

Method

  1. Heat the oven to about 300°F (very moderate). Grease a shallow pan (about 9 by 13 inches) well.
  2. Beat the eggs, add the sugar, and beat again briefly.
  3. Sift the blend, baking powder, and salt together and add to the egg mixture with the dates and nuts. Mix well.
  4. Spread evenly in the greased shallow pan.
  5. Bake for 30 to 40 minutes at 300°F, until set in the center.
  6. Cool, cut into bars, and roll the bars in sugar. Store in a tin box.

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