Nutty Date Bars

Nutty Date Bars
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Ingredients
  1. 12 Sunnyland Dates, finely chopped
  2. 1/2 cup Sunnyland Small Pecan Pieces
  3. 12 saltine crackers, crushed
  4. 1 cup sugar
  5. 1/4 tsp. baking powder
  6. 1 tsp. almond flavoring
  7. 3 egg whites, stiffly beaten
  8. Whipped cream
  9. Maraschino cherries
Instructions
  1. Combine dates, nuts and crackers. Add sugar, baking powder and flavoring. Fold in egg whites. Pour into greased and floured pie pan or 9”x 9” square pan. Bake at 350° for 25 minutes. Top with cherries and serve with whipped cream. Serves 6.
Notes
  1. Recipe Picture from
Sunnyland Farms https://www.sunnylandfarms.com/

Honey Brownies

Honey Brownies
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Ingredients
  1. 1/4 cup butter
  2. 2 oz unsweetened chocolate
  3. 2/3 cup Sunnyland Gallberry Honey
  4. 2 eggs, well beaten
  5. 1/2 cup whole wheat flour
  6. 1/4 tsp baking powder
  7. 2 tsp vanilla
  8. 1 cup Sunnyland Small English Walnut Pieces
Instructions
  1. Melt chocolate and butter together. Mix in honey, then eggs.
  2. Sift together flour and baking powder. Combine with chocolate mixture. Add vanilla and nuts.
  3. Bake in a well greased 7 x 11 or 8 x 8 pan for 35 minutes at 300°F.
Notes
  1. Recipe Picture by Bobbiann on Food.com
Sunnyland Farms https://www.sunnylandfarms.com/

Fruit-Nut Cake

Fruit-Nut Cake
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Ingredients (sift together)
  1. 1 cup flour
  2. 3/4 tsp. baking powder
  3. 1 cup sugar
  4. 3/4 tsp. salt
Ingredients (mix in large bowl)
  1. 3/4 cup Sunnyland Brazil Nuts, chopped
  2. 3/4 cup Sunnyland Large Pecan Pieces
  3. 1 cup Sunnyland Pitted Prunes
  4. 1/2 cup red cherries (maraschino)
  5. 1 1/2 cups Sunnyland Large English Walnut Pieces
  6. 1 cup Sunnyland Dates, pitted
  7. 1 cup Sunnyland Apricots
  8. 1/2 cup green cherries (maraschino)
Instructions
  1. Sift flour mixture over fruit and nut mixture; stir until all are coated.
  2. Beat 4 eggs until light. Stir in 1 tsp. vanilla; pour over fruit mixture; mix with your hands.
  3. Bake in well greased paper-lined loaf pan at 300° for 1 1/2 hours; cool.
  4. In saucepan, combine 1/4 cup corn syrup and 3 Tbsp. brandy. Bring to a boil. Brush over cake. Wrap in foil and refrigerate. Slice thin when cold. Makes one loaf.
Notes
  1. Recipe Picture from ifood.tv
Sunnyland Farms https://www.sunnylandfarms.com/

Fig Thumbprint Cookies

Fig Thumbprint Cookies
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Ingredients
  1. 8 ounces Sunnyland Mission Figs
  2. 1/2 cup water
  3. 1 cup (2 sticks) butter, room temperature
  4. 3/4 cup granulated sugar
  5. 2 large egg yolks
  6. 1 teaspoon vanilla extract
  7. 1 teaspoon orange zest
  8. 2 cups all-purpose flour
  9. Pinch of salt
Instructions
  1. Preheat oven to 350°. Line a baking sheet with parchment paper or a silicone mat.
  2. Combine the figs and water in a medium saucepan. Bring the water to a boil, cover, reduce to a simmer and allow the water to boil until the figs have absorbed it.
  3. Transfer the figs to a food processor and pulse, scraping down the bowl occasionally, until the mixture is completely smooth. Set aside and allow the filling to cool.
  4. Cream the butter and sugar with an electric mixer on high speed until light and fluffy, about 3 minutes. Beat in the egg yolks, vanilla extract and orange zest. Add flour and salt and mix until incorporated. Form dough into
  5. 1-inch balls and arrange on prepared baking sheet. Press down in the center of the dough with your thumb to make a small well in the center of each cookie.
  6. Bake cookies for 8 to 10 minutes or until bottoms are lightly golden. Remove the baking sheet from the oven.
  7. If the indentation looks shallow, press down gently again to make the indentation deeper. Fill each with approximately 1/2 teaspoon pureed figs.
  8. Place baking sheet back in the oven to further cook an additional 3 to 4 minutes, until edges are lightly golden. Allow to cool for a few minutes on the cookie sheet to firm up before moving the cookies to a wire rack to finish cooling.
Notes
  1. Recipe Picture by Joanie on zagleft.com
Sunnyland Farms https://www.sunnylandfarms.com/

Delicious Nut & Spice Cake

Delicious Nut & Spice Cake
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Ingredients (for the cake)
  1. 1 1/2 cups peanut oil
  2. 2 cups sugar
  3. 4 eggs
  4. 2 cups flour
  5. 2 tsp. salt
  6. 2 tsp. soda
  7. 1 tsp. cinnamon
  8. 2 cups apples, peeled, cored & chopped
Ingredients (for the frosting)
  1. 1 (8 oz.) pkg. light cream cheese, softened
  2. 1/2 cup butter, softened
  3. 2 tsp. vanilla
  4. 1 (16 oz.) box powdered sugar
  5. 1 cup Sunnyland Small English Walnut Pieces
Instructions
  1. For the cake, mix peanut oil and sugar; add eggs; beat well. Sift dry ingredients together. Add alternately with apples to first mixture. Pour into four 9” greased and floured cake pans. Bake at 350° for 15-20 minutes.
  2. For the frosting, combine cream cheese and butter; cream until smooth. Add sifted powdered sugar, beating until light and fluffy. Stir in vanilla.
  3. Frost cake. Sprinkle walnuts between layers and on top of cake.
Notes
  1. Recipe Picture from pinterest
Sunnyland Farms https://www.sunnylandfarms.com/

Date Nut Balls

Date Nut Balls
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Ingredients
  1. 1 cup butter
  2. 1 cup dark brown sugar
  3. 1 cup finely chopped Sunnyland Dates
  4. 1 egg
  5. 3 cups crispy rice cereal
  6. 1 cup coconut
  7. 1/2 cup maraschino cherry, chopped
  8. 1 Tbsp vanilla extract
  9. 2 1/2 cups coconut, for rolling
Instructions
  1. In a large pot melt butter and when it starts to clarify - smells good add sugar, dates, egg mix well bring to full boil and cook for 1 minute.In a large pot melt butter and when it starts to clarify - smells good add sugar, dates, egg mix well bring to full boil and cook for 1 minute.
  2. Stir in cereal, 1 cup coconut, cherries, vanilla until all ingredients come together. Let it sit for 10 minutes.
  3. Moisten your hands with little bit of water and make small balls. Roll in coconut. Keep in refrigerator in covered container.
Notes
  1. Recipe Picture by Tisme at Food.com
Sunnyland Farms https://www.sunnylandfarms.com/

Georgia Pecan Pie

Chess Pie
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Ingredients
  1. 1 cup butter, melted
  2. 3 Tbsp. flour
  3. 1 cup sugar
  4. 1 cup Sunnyland Small English Walnut Pcs.
  5. 1 cup Sunnyland Raisins, soaked in warm water for 10 min. to plump
  6. 3 egg yolks
  7. 3 Tbsp. water
  8. 1 (9”) pie crust, unbaked
Instructions
  1. Mix ingredients well and pour into pie crust. Bake in a preheated 350° oven for approximately 25-35 minutes, or until top is crusty and golden brown. Serves 8.
  2. NOTE: Reserve the 3 egg whites for meringue topping, or top with whipped cream.
Notes
  1. Recipe Picture from allrecipes.com
Sunnyland Farms https://www.sunnylandfarms.com/

Black Walnut Date Pudding

Black Walnut Date Pudding
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Ingredients
  1. 1 cup sugar
  2. 1 cup flour
  3. 1/4 tsp. salt
  4. 2 tsp. baking powder
  5. 1 cup chopped Sunnyland Dates
  6. 1/2 cup Sunnyland Raisins
  7. 1/2 cup Sunnyland Black Walnut Pieces
  8. 1/2 cup milk
  9. 1 Tbsp. veg oil
  10. 1 tsp. vanilla
  11. 1 tsp. rum extract
  12. 3/4 cup brown sugar
  13. 2 Tbsp. butter
  14. 1 1/2 cups boiling water
Instructions
  1. Combine sugar, flour, salt, baking powder; add dates, raisins, black walnuts. In a small bowl, combine milk, oil, vanilla and rum extract. Blend with flour mixture. Turn into 8 1/2” square ungreased dish. Combine brown sugar, water and butter. Pour on top of batter; bake at 300° for 1 hour. Serve with whipped cream.
Notes
  1. Recipe Picture from allrecipes.com
Sunnyland Farms https://www.sunnylandfarms.com/

Apricot Pecan Balls

Apricot Pecan Balls
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Ingredients
  1. 1/2 pound Sunnyland Dried Apricots
  2. 1/2 cup brown sugar
  3. 1/2 cup flaked coconut
  4. 1/2 (14 ounce) can sweetened condensed milk
  5. 2/3 cup Sunnyland Small Pecan Pieces
  6. 1 cup flaked coconut (for rolling)
Instructions
  1. Mince apricots in a food processor. Place in a bowl and toss with brown sugar. Stir in 1/2 cup coconut, condensed milk and pecan pieces. Shape into 1 inch balls and roll in coconut. Keep refrigerated.
Notes
  1. Recipe Picture from allrecipes.com
Sunnyland Farms https://www.sunnylandfarms.com/