Wow – Time Flies + Date Square Recipe

It’s hard to believe it’s been an entire year since my last blog post. Last year I was running around trying to get everything prepped and ready for opening weekend at the Farmers Market and here I am doing the exact same thing! I had plans and ambitions to update my site and blog throughout the summer and year, but as it often does time got away from me. Life and family happen and before you know it, an entire year has passed without an update. This year I vow to try harder.

Well it’s almost market time once again. I was on a much-needed holiday a few weeks back visiting my son out west, but I am back in the swing of things. My kitchen is prepped and ready and has been cooking up a storm. For the market, I prepare all my frozen meals and such in advance but for the baked goods I make them fresh. I am able to prep some stuff in advance which is what I have been focused on doing – that and my catering jobs. But right now my focus is opening day! The hours are the same – we open Saturday May 20TH from 9:00am-2:00pm. We have a bunch of new vendors and in addition to our regulars from previous years. It will be a great market season and I am excited to share my creations with everyone who is able to come check us out! Be sure to check out the Farmers Market page [http://www.kinmountfarmersmarket.ca] and Facebook [https://www.facebook.com/KinmountFarmersMarket] for more information!

Anyways, before I sign off for now (hopefully just for a week or so until my next post and not a year!) I leave you with a recipe for my date squares. I get a lot of compliments on these and wanted to share.

 Linda J’s Date Squares [Large Batch]

Starting Instructions

Grease a 9”x13” Pan

Pre-heat oven to 350

Filling

1 lb of chopped pitted dates

2 cups hot water

1 cup of sugar

2 teaspoons of vanilla

 

Combine all ingredients in a medium saucepan and cook until boiling.

Reduce heat and simmer – stirring with a fork until thick

Remove from burner and let cool

 

Base & Top

1 ½ cups of butter

2 cups brown sugar

2 teaspoons of baking soda dissolved in 2 tablespoons of hot water

2 ½ cups of pastry flour

1 teaspoon salt

 

In a large bowl combine all base ingredients and mix them like pastry until crumbly

Take 2/3 of pastry and pat into the bottom of the pan to form a crust-like bottom

Once formed pour the cooled filling overtop

Take the remaining pastry and crumble it on top of the pan and press down lightly

Bake for 30 minutes

Notes: It’s best to do the filling first and then while its cooling work on the pastry.

If you try these out let me know how they turn out!

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