Juneau resident shares Crispy Date Bars recipe

Posted: Sunday, July 05, 2009

The bait is in the water, can you pull up a fish recipe to share with our readers. Ask Auntie Emo is where we help you find that lost or forgotten recipe and share family favorites.


S.S., of Juneau, e-mails: "I have not seen any date recipes in your column, and since I am a date lover I thought I would share a favorite of mine with your readers."

Thank you, S.S., for sharing a favorite recipe.

Crispy Date Bars


1 cup all-purpose flour

½ cup firmly packed brown sugar

½ cup margarine or butter, softened


1 cup chopped dates

½ cup sugar

½ cup margarine or butter

1 egg, well beaten

2 cups crisp rice cereal

1 cup chopped nuts, your choice

1 teaspoon vanilla


2 cups powdered sugar

½ teaspoon vanilla

3-ounce package cream cheese, softened

Heat oven to 375 degrees. Lightly spoon flour into measuring cup; level off. In small bowl, combine crust ingredients; mix until crumbly. Press into ungreased 11-by-7-inch or 9-inch pan.

Bake for 10-12 minutes or until golden brown. In medium saucepan, combine dates, sugar and margarine. Cook over medium heat until mixture boils, stirring constantly; simmer 3 minutes. Blend about ¼ cup hot mixture into beaten egg, return to saucepan. Cook until mixture bubbles, stirring constantly. Remove from heat; stir in rice cereal, nuts and vanilla. Spread over baked crust; cool completely. In small bowl, combine frosting ingredients; beat at low speed until smooth. Spread over filling. Cut into bars, makes 24.


I.B., of Ketchikan, e-mails: "I really enjoy cooking, but I use simple recipes. This recipe was given to me 10 plus years ago by a friend and is a regular at our dinner table."

Thank you, S.S. Please keep your recipes coming.

Chicken Cashew

3 tablespoons margarine

6 boneless and skinless chicken breasts

¼ cup brandy

2 (10 ¾-ounces each) cans cream chicken soup

½ cup cashew nuts (unsalted)

Melt margarine in large skillet on medium-high heat. Add chicken breasts and brown on all sides. Place chicken breasts in baking pan. Add brandy and undiluted soup to skillet; stir and scrape up any brown bits on bottom of pan. Pour over chicken breasts. Cover and bake in preheated 350-degree oven for 1 hour. Remove cover and sprinkle with nuts. Bake an additional 15 minutes. Serve with rice or noodles.

Note: If chicken breasts are rather small reduce cooking time to 30-40 minutes. Check to make sure no pink color remains.

• Ask Auntie Emo, coordinated and created by Emo Bylund, of Ketchikan, includes sought-out and shared recipes from Southeast Alaska. Recipes are not tested by the Juneau Empire. To send in challenges, recipes or photos, write to Ask Auntie Emo, 186 Marblehead Lane, Ketchikan, AK 99801, or to aae@kpunet.net. If you are responding to a requested recipe, include the publication date and author of the original recipe request. Submissions must include name, telephone number and city of residence. Only initials and city of residency will be published.

Trending this week:


© 2018. All Rights Reserved.  | Contact Us