• Cheese All the way from the mild Monterey Jack cheese to sharp cheddars, pimientos and Roquefort.
• Cream Cheese Sweet or tangy, depending your taste. Try softening cream cheese with orange juice or lemonade concentrate. Add nutty -grind peanut butter and garnish with salted peanuts.
• Fresh Vegetables Carrots, celery, green peppers, anything that crunches.
• Fresh Fruit Tart cubes of apples, slices of firm fresh pears, wedges of pineapple or cubes of papayas with a dash of lime.

• 24 Medjool dates, pitted
• 8 thin slices bacon
• olive oil for saute

Cut each strip of bacon into (3) pieces. Gently wrap a bacon piece around each date, overlapping the bacon so that it adheres to itself. Use a toothpick to pierce through the layers of bacon and the date. Place wrapped dates on a parchment lined cookie sheet. Chill in refrigerator at least (10) minutes, or overnight, before baking.

Place the dates into the preheated oven (350 degrees) and bake until the fat is rendered and the bacon is crisp, about 12-15 minutes. Remove from the oven and serve warm or room temperature.

• 16 oz. pitted dates
• 1 pkg. (3 oz.) cream cheese, softened
• 1/4 c chunky peanut butter

Using a small sharp knife dipped in cold water, cut an opening across each date.

In a small bowl, mix cream cheese and peanut butter with a fork until blended. Form small balls using about 1/2 tsp of mixture for each. Press a ball into the opening of each date; cover and chill for about 1 hour.

• 1-1/2 cups instant oats
• 1 cup butter-melted
• 1-1/2 cups flour
• 1/2 tsp soda
• 1/4 tsp salt
• 1-1/2 cups date sugar or 1 cup brown sugar

Mix above ingredients together for crumb mixture - let stand

Soften 1 cup date crystals in cup orange juice. Set aside.

• 1-1/4 cups whole wheat flour
• 1 tsp baking soda
• 1/2 tsp salt

Mix flour, baking soda and blend with:

• cup butter
• 1 tsp vanilla
• 1 cup honey
• 1 tbsp grated lemon rind

Beat in three eggs, one at a time. When mixed enough to blend, add one cup chopped pecans and the softened date crystals.

Bake in a greased 13x9x2" pan at 350 degrees for 30 minutes. Makes 3 dozen 1x3" bars.

(Recipe submitted by: Heat oven to 350 degrees. Generously grease 13x9" pan.

• 1 pkg. yellow cake mix
• 1/4 cup firmly packed brown sugar
• 3/4 cup melted margarine or butter
• 2 eggs
• 2 cups chopped dates
• 2 cups chopped walnuts

In large bowl, combine cake mix and brown sugar; blend well. Add margarine and eggs; beat 2 minutes at medium speed. In medium bowl, combine dates and walnuts; mix well. Stir date mixture into cake batter; blend well. (Batter will be stiff.) Spread evenly in greased pan. Bake in 350 degree oven for 35 to 45 minutes or until edges are golden brown. Cool 1 hour, cut into bars.

• 1 cup date crystals
• 1/2 cup water
• cup sugar
• 2 tbsp lemon juice

Cook date crystal, water & lemon juice together for 5 minutes. Add sugar and cook for one minute. Let cool. Put crumb mixture in 8x8" greased baking pan. Spread filling over crumb mixture. Spread remaining crumb mixture over filling and bake at 350 degrees for 25 minutes. Cut in squares while still warm.

(Recipe submitted by: Ethel Wolfe, Mt. Home, Idaho)

• 1-12 oz pkg. Cranberries
• 2 cups rolled oats
• 1-18 oz. pkg. chopped dates
• 1 tsp. vanilla
• 2 cups flour
• 1-1/2 cup packed brown sugar
• 1/2 tsp. baking soda
• 1 cup melted margarine or butter

Orange glaze:

• 2 cups powdered sugar
• 1/2 tsp. vanilla
• 2 to 3 tbsp. orange juice or more, enough to drizzle

Preheat oven to 350. In a medium saucepan, combine cranberries and dates. Cook covered, over low heat, stirring frequently for 10-15 minutes or until cranberries pop. Stir in vanilla. Set aside. In a large mixing bowl, stir together flour, oats, brown sugar and baking soda. Stir in margarine or butter until well blended. Pat half the oatmeal mixture on the bottom of a 13x9x2" pan. Bake at 350 for 8-10 minutes. Carefully spread filling over oat mixture. Sprinkle remaining oat mixture on top. Bake for 20-22 minutes. Cool on wire rack.

Orange Glaze:

Stir 2 cups powdered sugar, tsp. vanilla, 2-3 tbsp. orange juice. Drizzle with orange glaze and cut into (40) 1-" square bars.

• 2 cups flour
• 1-1.4 tsp salt
• 1 cup date sugar
• 1 tsp cinnamon
• 1/2 cup shortening
• 1 tsp nutmeg
• 1 cup unsweetened applesauce
• 1/4 tsp cloves
• 1 tsp soda
• 1 cup date crystals
• 1 tsp baking powder
• 1/4 cup water
• 2 eggs
• 1/4 cup chopped walnuts

Pour water over date crystals and set aside. Cream shortening and sugar thoroughly. Add well beaten eggs and the apple sauce. Sift dry ingredients together and add to above mixture. Blend thoroughly. Add softened date crystals and walnuts. Bake 1 hour at 375 degrees.

(Recipe submitted by: Mike Cathcart, Philomath, OR)

• 1/2 lb. uncooked sausage
• 1 tsp. baking soda
• 2 cups packed brown sugar
• 1 cup chopped dates
• 2 cups dark or golden raisins
• 1 cup chopped nuts
• 1 cup water
• 2 cups flour

Note: It is best to mix sausage & brown sugar the day before and store in the refrigerator.

Combine water and raisins in a saucepan and bring to boil and set aside. Mix flour, baking soda, dates and nuts in a large mixing bowl, add raisins, water mixture, sausage, sugar mixture and mix well. Bake in 9x9 baking dish 35 minutes at 350 degrees.

Sauce
Bring to boil in sauce pan:

• 1/2 cup milk & 1 cube (1/2 cup) margarine

Add:

• 1/2 tsp vanilla & 1/2 tsp rum flavoring

Pour over cake while still hot, making sure cake is completely saturated.

• 3 cups sifted flour
• 1 cup raisins
• 2 tsp baking powder
• 1 cup persimmon pulp
• 2 tsp cinnamon
• 1 cup pecan halves
• 1/2 tsp allspice
• 4 eggs
• 1/2 tsp cloves
• 1-3/4 cups firmly packed brown sugar
• 1 cup chopped dates
• 1 cup thick fruit juice
• 1 cup candied pineapple
• 1/4 cup molasses
• 1 cup dried apricots
• 3/4 cup melted butter
• 1 cup whole candied cherries

Sift flour with baking powder, salt and spices into large bowl. Add fruits, nuts and mix until they are well coated with dry ingredients. In separate bowl, beat eggs until foamy. Gradually add brown sugar, beating until light and fluffy. Blend in juice, molasses and butter. Add to fruit and flour mixture. Pour batter into (2) greased 9x5x3" pans or (4) - 1 lb coffee cans lined with wax paper or foil. Bake at 275 degrees for 2-1/2 to 3 hours until tester inserted into center of cake comes out clean. Let cool. Remove from pans and wrap in foil to keep moist.

• 2 cup date crystals
• 1/2 tsp baking soda
• 1 cup boiling water

Put Dates and baking soda into water, cover, and let stand.

• 1 cup flour
• 5 tbsp margarine
• 3/4 cup sugar

Mix flour, sugar, and margarine like a pie crust. Blend both mixtures but do not beat. Turn into 9x9x2" baking pan. Bake at 350 degrees approximately for 40 minutes. Serve with whipped topping or cream.

• 1 cup date crystals
• 1 cup milk
• 3/4 cup water
• 1/8 tsp salt
• 1 1/2 cup sifted flour
• 1 cup chopped walnuts
• 1 1/2 cups white sugar
• 1-1/2 tsp vanilla
• 2 tsp baking powder
• 2 cups date sugar or brown sugar

Pour 1/2 cup water over date crystals. Set aside. Combine flour, baking powder, salt, white sugar, milk, vanilla and nuts. Mix well. Add date crystal mixture. Make syrup of date sugar and boiling water. Pour syrup into large (3 quart) greased casserole, then pour batter into syrup. Bake 50 to 60 minutes at 350 degrees. For holiday dish, brandy may be added to syrup mixture.

• 2 lbs pitted dates
• 2 eggs
• 1/2 lb. candied cherries
• 1/2 lb. pineapple
• 2-1/2 cups sifted flour
• 1 tsp baking soda
• 1 lb. nuts
• 1 tsp salt
• 1 cup butter or oleo
• 1 tsp cinnamon
• 1-1/2 cups sugar

Chop dates and nuts, cut cherries in quarters, slice pineapple in slivers. Cream butter; add sugar gradually, beat until smooth. Beat in eggs, sift dry ingredients together and add with fruit and nuts. Tip: Put (1) cup of the flour in bowl to roll the fruit to prevent the fruit from sticking together. Drop batter from teaspoon on ungreased cookie sheet. Bake at 400 degrees for 10 minutes. Do not over bake! Makes 12 dozen. Keeps well in closed container.

This recipe will make 7 or 8 dozen cookies for the cookie-jar crowd!

• 1 cup butter or margarine
• 1 tsp baking soda
• 1 cup brown sugar, firmly packed
• 1/2 tsp nutmeg
• 1 cup granulated sugar
• 1/2 tsp ground cloves
• 1 tsp vanilla
• 3 cups rolled oats
• 2 eggs
• 1 cup chopped Medjool dates
• 1-1/2 cup sifted all purpose flour
• 1/2 tsp cinnamon
• 1 tsp salt

Cream butter or margarine and sugars until fluffy. Stir in vanilla. Add eggs one at a time, beating well after each addition. Stir flour, salt, soda and spices together. Add to the mixture and mix well. Stir in oatmeal and Medjool dates. Drop by teaspoonful about 2 inches apart on well-greased cookie sheet. Bake at 350 degrees for 10-15 minutes. Let cool a few minutes before removing from the baking sheet.

Preheat oven to 350 degrees. Mix together:

• 1/2 cup orange juice
• 1 cup date crystals
• 1/2 cup boiling water
• Grated rind of 1 orange

Add:

• 1 tsp vanilla
• 2 tbsp cooking oil
• 1 egg (beaten well)

Add:

• 2 cups flour
• 1/2 tsp soda
• 1/4 tsp salt
• 3/4 cup date sugar
• 1 tsp baking powder
• 1/2 cup chopped nuts

Pour into well greased and floured loaf pan. Let stand for 30 minutes. Bake 1 hour and 20 minutes.

(Recipe submitted by: Margaret Leeck, Picture Butte Alta., CAN)

• 1 orange
• 2 cups flour
• 1 cup dates (cut into small pieces)
• 1 cup sugar
• 2 tbsp melted butter or margarine
• 1 egg (beaten)
• 1 tsp baking powder
• 1/4 tsp salt
• 1 tsp baking soda
• 1/2 cup nuts

Squeeze orange and add water to juice to make 1 cup liquid. Remove orange pulp and put peel through food chopper. Combine orange peel, dates, sugar, butter, egg and orange liquid. Sift flour, baking powder, baking soda and salt. Blend into fruit mixture and add the nuts. Pour into 2 small loaf pans or 1 large loaf pan. Grease pans and bake at 350 degrees for 50 to 55 minutes.