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Category: |
Category: |
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Filling |
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Ingredients: |
Ingredients: Mom's version
1/2 cup to 2/3 cup brown sugar
2/3 cup water
3/4 lb dates chopped
1 tbsp. lemon juice
Laura Secord version
2 cups Chapped dates
¾ cup corn syrup
½ cup water
½ tsp. vanilla
1 to 2 tablespoons lemon juice
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Directions: |
Directions:Make filling first
Combine all the ingredients and cook over low heat until thick. Stir frequently to prevent thickening Cool in the refrigerator |
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Crumb Mixture |
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Ingredients: |
Ingredients: 1 ⅓ cup all purpose flour
½ tsp. baking soda
1⅓ cup quick cook rolled oats
1⅓ cup lightly packed brown sugar
½ tsp. cinnamon
⅔ cup butter (melted)
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Directions: |
Directions:Mix together and work in butter with fork and fingers until crumbly
Line 8 X 8 inch pan with parchment or grease the pan
Press 2/3 of the mixture in the pan with a spatula
The bottom of the pan should be evenly covered.
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Assemble |
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Ingredients: |
Ingredients: date mixture
oatmeal base in pan
remaining crumbs
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Directions: |
Directions:Spread the cooled filling over the oatmeal base
Sprinkle the remaining crumb mixture evenly over the date filling. Gently pat down
Bake in a 350º F oven for 30 to 35 minutes until a light golden brown.
Let cool in the pan.
Cut into squares when cool.
Store covered in a cool place,
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Personal
Notes: |
Personal
Notes: this is a combination of Mom's recipe for the date filling and Laura Secord recipe for the oatmeal mixture
The oats should be quick cook rolled oats ( e.g. Robin Hood) not instant oats or large flakes.
The amount of dates depends on how soft they are and thus their moisture content. If using hard date (like those sold in a brick) you may need less than 3/4 of a pound. For most dates sold today 3/4 pound is about right.
In western Canada these are called Matrimonial cake.
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This recipe for Date Squares Mom + Laura Secord is from