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Recipe Corner

Date-Nut Pinwheels

2 cups sifted all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon grated nutmeg
2/3 cup soft butter or margarine
1 cup sugar
1 egg
1 teaspoon vanilla extract
2 8-ounce packages pitted dates,
cut up
1/2 cup sugar
2 teaspoons grated lemon peel
1/2 cup finely chopped walnuts

Sift flour with baking powder, salt, cinnamon, ginger and nutmeg; set aside.

In large bowl with wooden spoon (or portable electric mixer at medium speed) beat butter until light. Gradually beat in sugar. Add egg and vanilla; continue beating until very light and fluffy.

At low speed, gradually add half of flour mixture. Mix in rest with hands to form a stiff dough. Refrigerate 1 hour.

Meanwhile, make filling: In a small saucepan, combine dates and sugar with 1/2 cup water. Cook, stirring, over medium heat, until mixture thickens, about 5 minutes. Remove from heat. Stir in lemon peel and nuts. Cool completely.

Divide dough in half. On a lightly floured surface, roll each half into an 8-by-10-inch rectangle. Spread each rectangle with half of the date-nut mixture.

From long side, roll each, jelly-roll fashion. Gently press edge to seal.

Wrap separately, seam-side down, in plastic wrap or foil. Refrigerate until firm, about 8 hours or overnight, before baking. (Rolls may be stored in refrigerator for a week or 10 days. Bake fresh as needed.)

Preheat oven to 375 degrees. Lightly grease cookie sheets.

With sharp knife, cut as many 3/8-inch slices as desired for baking at one time. Rewrap rest of roll; refrigerate.

Place slices, 2 inches apart, on cookie sheets. Bake 8 to 10 minutes or until lightly browned. Let stand 1 minute. Remove to wire rack; cool.

Makes about 3 dozen.


1 cup mashed sweet potatoes or
1 (15-ounce) can sweet potatoes,
1 1.2 cups skim milk
1 egg
2 tablespoons canola oil
2 tablespoons lemon juice
2 cups all-purpose flour
2 tablespoons light brown sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon

In a small bowl, mix together the sweet potatoes, milk, egg, oil and lemon juice.

In another bowl, combine the flour, brown sugar, baking powder, baking soda and cinnamon.

Stir the flour mixture into the sweet potato mixture, stirring only until combined. Heat a nonstick skillet coated with nonstick cooking spray over medium heat.

Pour about one-fourth cup batter onto skillet and cook about 1 to 2 minutes or until bubbly. Turn to cook on other side until light brown.

Makes 16 pancakes.

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