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Date Shakes

3/4 cup             Mozafati Dates (Peeled & Pitted)
11/4 cups        milk
1 pint                vanilla ice cream

Put dates and 1/2 cup of milk in a blender on high speed.
Blend until smooth. Add remaining milk and ice cream. Blend at low speed until mixed.
Serve immediately.
Serves 3-4.


Date and NutCake

2 Ibs.                      Dates (pitted)
2 Ibs.                      Walnuts.
2 cups                    Flour
1 Tea Spoon         Baking Power
4                              Eggs
1 Tea Spoon         Vanilla
pinch of salt

leave dates and nuts in big pieces and sift one cup flour over them, then the other cup flour with baking powder. Beat eggs till light and mix thoroughly into the date mixture. Add vanilla and salt. Bake very carefully in a moderate oven (350 degreesF.) for one hour, in a 9- inch square pan. Always line the pan with two thicknesses of brown paper


Ranginak Date Dessert (Iranian Style)

1 kg                                Wheat Flour
500 to 600 gr.              Oil
250 gr.                           Sugar Power
1 kg.                               Soft Dates (pitted)
250 gr.                           Walnuts
2 Table Spoons           Sinemon Power
1 Tea Spoon                Cardamom Power
2 Table spoons           Pistachio Kernels (Chopped & Floured)

heat the oil, add flour and fried it while continuously beating to become golden, put it be colder to warm, add sugar, sinemon and cardamoms, spread and flat half ofthis in a dish, put the walnuts inside pitted dates then stuff dates on top, spread another half of fried flour on top of dates and flat it, cut this into cubs and serve it.


Date Dessert

3                      Eggs (well beaten)
1 cup              sugar
1 cup              dates (chopped & floured)
1 cup              cake flour
2 tsp.              Baking powder
pinch salt
1 cup               walnuts (chopped)
1 pint               whipping cream

beat eggs well. Add sugar. Add dates. Sift flour, baking powder and salt. Add to egg mixture. Add nuts. Bake at 350 degrees for 25-30 minutes in 8X11 pan. Cool. Break into one-inch pieces, fold into whipped cream. Refrigerate for several hours or overnight.


Date Salad

1 can (81/2 oz.)      crushed pineapple (drained)
1 pkg. (8 oz.)         cream cheese (softened)
1/4 cup                    pinapple juice
1/2 cup                    nuts (chopped)
2 cups                    dates (chopped)
2 cups                    cool whip topping

Drain pineapple thoroughly; reserve one-fourth cup juice. Beat cream cheese until soft, then add the one-fourth cup juice. Beat again.Add pineapple, nuts and dates, blending well.Fold cool whip gently into the date mixture. Turn into a 9X9 square pan or mold and freeze firm. Makes 9 servings.


Savory Stuffed Dates

(Appetizer)

24                                whole blanched almonds
24                                Mozafati dates (pitted)
11/4 Tea Spoon         Ground white pepper
3/4 Tea Spoon           Ground nutmeg.
1/4 Tea Spoon           Ground cinnamon
3 Tea Spoon             Dry mustard
4 Tea Spoon             Soy sauce
2 Tea Spoon             Sanflower oil

Peeled the dates and stuff them with almonds. Press dates to reshape. In a bowl combine remaining ingredients; add dates. Stir to coat dates. Let stand threehours, stirring occasionally. When ready to serve arrange dates on a baking sheet. Bake in a 350 degree oven till heated through (about 6-7 minutes). Insert a cocktail pick into each date and stick them into a grapefruit.Place on a serving tray; serve hot. Makes 24 pieces (6-8 servings)


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