Medjool Date Recipes


  • Favorite Stuffed Dates
  • Broiled Dates 'N Bacon Appetizers
  • Date and Brie Stuffed Phyllo

  • Salads and Main Dishes

  • Fruit 'n' Pasta Salad
  • Spicy Salad
  • Big Party Chicken Salad
  • Savory Chicken with Medjool Dates and Pears


  • Mystery Date Pie
  • Matrimonial Cake
  • Date Shakes
  • Date Graham Coffee Cake
  • Fruit Cake
  • Frozen Yogurt Delight with dates, banana 'n' pecans
  • Medjool Date Oatmeal Cookies
  • Date Nut Bread
  • Mexican Chocolate Date Fritters

    New Harvest Feature - Savory Chicken with Medjool Dates and Pears

    4 Small Chicken Breasts/ 11.5 Oz. Pear Nectar/ 1/4 Tsp Ground Nutmeg

    2 Ripe Pears -peeled, cored/ 1 Cup Sliced Green Onions/ 1 Tsp. Vegetable Oil

    1 Tsp. Cornstarch/ Dash White Pepper/ 6 Fresh Medjool Dates cut in half

    In large non-stick skillet, brown chicken well on both sides in hot oil over medium-high heat, about 10 to 12 minutes. Drain off any excess fat. Stir 1/4 cup nectar into cornstarch; reserve. Pour remaining nectar into skillet with chicken. Add nutmeg and pepper. Cover and cook over low heat for 10 minutes. Add pear halves, cut side-down, and continue cooking, covered, for 10 to 15 minutes, until chicken and pears are tender. Remove chicken and pears to serving platter. Add cornstarch mixture, date halves and green onions; heat, stirring until sauce thickens. Spoon some sauce over chicken, and serve remainder on the side. Makes 4 servings.

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    Check out this great guest recipe

    Ginger Molasses Cookies made with Pitted Medjool Dates

    Ginger Molasses Cookies

    Recipe from "Bake With Dates" by Susan Lowenberg.
    (Purchase this great book now!)

    12 medjool dates, pitted and chopped
    1/2 cup sour almond milk
    1/4 cup blackstrap molasses
    1 1/2 cups whole wheat flour
    1/2 cup almond meal
    2 tsp. baking soda
    1 tsp. ground cinnamon
    1 tsp. ground ginger
    1/2 tsp. ground cloves
    1/2 tsp. salt

    1. Make sour almond milk by pouring 1 1/2 tsp. apple cider vinegar into a measuring cup and adding almond milk until there is 1/2 cup total liquid.
    2. Using a blender, puree dates, sour almond milk, and molasses.
    3. Combine whole wheat flour, almond meal, baking soda and spices.
    4. Stir date mixture into dry ingredients, until just combined.
    5. Drop dough on to baking sheets lined with parchment paper; flatten.
    6. Bake at 350º F for 10-12 minutes.

    Servings: 36
    Oven Temperature: 350°F

    Preparation Time: 20 minutes
    Cooking Time: 10 minutes

    Nutrition Facts
    1 cookie: 50 calories; 0 g fat; 0 g saturated fat; 0 mg cholesterol; 106 mg sodium; 122 mg potassium; 12 g carbohydrates; 1 g fiber; 5 g sugar 1 g protein

    Favorite Stuffed Dates

    Cheese: All the way from mild Monterey Jack Cheese to Sharp Cheddar's, Pimientos and Roquefort.

    Cream Cheese: Sweet or tangy, depending on your taste. Add chopped Mango, crushed pinapple, or marichino cherries and chopped walnuts for seasonal party appetizers. Spice it up with chopped Fresh Jalepeno Peppers. Try softening cream cheese with orange juice or lemonade concentrate.

    Peanut Butter: Smooth or creamy - Try this on buttered multigrain toast, mmm.

    Fresh Vegetables: Carrots, Celery, Green Peppers, anything that crunches!

    Fresh Fruit: Tart cubes of Apples, slices of firm fresh Pears or Strawberries, wedges of Pineapple or cubes of Papayas with a dash of Lime.

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    Broiled Dates 'N Bacon Appetizers

    Stuff a piece of water chestnut into each date. Cut bacon in proper lengths to go around the date. Wrap each date in bacon and secure with a toothpick. Place under medium broiler. Turn and cook on each side until bacon is crisp. Drain well and serve warm.

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    Fruit 'n' Pasta Salad
    with California Medjool Dates, Apples 'n' Pineapple

    1 Can (8oz) Pineapple Chunks in Syrup 3 Tbsp. Vegetable Oil

    1 Tbsp. chopped fresh mint 1 Tbsp. Honey

    2 Unpeeled-Sliced Apples; Green & Red 4 Cups Penne Pasta

    Drain pineapple, reserving syrup. Make dressing in a jar with lid; combine pineapple syrup, oil, and juice of 1/2 lemon, mint and honey; shake well. In large bowl, toss apple slices with remaining juice of 1/2 lemon. Add cooked, cooled pasta, pineapple chunks, dates and green onions. Toss pasta mixture.

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    Spicy Salad

    2/3 cup water/ l can (8-3/4 oz.) crushed pineapple/ 1/2 teaspoon whole cloves/ 1 teaspoon grated lemon peel/ 1/2 cup sliced dates/ 1-1/3 cups orange juice/ 1 (3 oz.) package orange gelatin

    Bring water to a boil with cloves, Remove cloves and stir in dates. Remove from heat and stir in gelatin until dissolved. Add remaining ingredients and cool until syrupy, Blend and pour into 9 inch square pan. Chill until firm. To serve, cut in squares and put on beds of greens on individual salad plates. Garnish with a twist of lemon peel atop a spoonful of mayonnaise. Serves 6.

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    Big Party Chicken Salad

    Here's a 24-serving salad for your next big "do" for the club...
    hearty enough for men and pretty enough for women!


    8 Cups (2 qts.) Cubed, Cooked Chicken\ 2 Cups Water Chestnuts, Sliced\ 3 Cups Pineapple Chunks\ 2 Cups Seedless Grapes\ 2 Cups Diced Celery \ 2 Cups Diced Medjool Dates\ 2 Cups Sliced Nuts \ 2 1/2 Cup Chicken Broth\ 1 Tsp. Curry Powder (or more to taste)\ 2 Tsp. Soy Sauce

    Mix just enough to blend. Combine the chilled ingredients with enough dressing to moisten. Serve in crisp lettuce cups.

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    Mystery Date Pie

    Your first taste of this date pie will make you think there may be a little pumpkin in it, or it may be reminiscent of pecan pie. You'll definitely enjoy it's wonderful combination of ingredients and flavors.

    2 eggs/ 1 teaspoon vanilla/ 3/4. cup brown sugar/1 cup diced dates/1/4 teaspoon salt/ 1 cup sour cream/ 1/4 teaspoon cinnamon/ 9 inch unbaked pie shell

    Beat eggs and gradually beat in sugar, salt, cinnamon, and vanilla. Fold in dates and sour cream. Pour in unbaked pastry shell. Bake in hot oven (450°) for 10 minutes. Reduce heat to 350° and continue baking 25 minutes longer, or until knife inserted in center of pie comes out clean. Serve plain or with a bit of whipped cream.

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    Matrimonial Cake

    Crumb Mixture:

    1 cup sifted flour/ 1 tsp vanilla/ 1/2 tsp baking soda/ 1 cup brown sugar, packed/ 1/4 tsp salt/ 2 cups rolled oats/ 1 cup butter (softened)

    Date Filling:

    1-1/2 cups cut up dates/ 1/2 cup water/ 2 tbsp brown sugar

    Sift flour, baking soda and salt together. Mix together thoroughly the butter, vanilla and sugar. Stir in the sifted flour mixture. Add the rolled oats. Spread half of crumb mixture in an 8 inch square pan, Pat and flatten with hand to cover bottom of pan. Spread evenly with cooled date filling. Cover with remaining crumb mixture. Pat to smooth. Bake at 325° for about 1-1/2 hours, Test by lightly touching the middle of cake, As soon as no imprint remains cake is done.

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    Date Shakes

    3 pitted Medjool dates or 1/8 cup chopped & pitted dates/ 1/2 cup milk/ 1 pint vanilla ice cream

    Mix in blender milk and dates, then add ice cream, blend until smooth, Add milk to desired consistency.

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    Date Graham Coffee Cake

    2 pkgs active dry yeast/ 4 cups sifted flour/ 1/2 cup warm water/ 3 cups graham cracker crumbs/ 1 cup milk, scalded/ 2 cups chopped nuts/ 3/4 cup granulated sugar/ 1 tsp cinnamon/ 2 tsp salt/ 1/2 lb chopped dates/ 1 cup butter/ 2 eggs, beaten

    In measuring cup sprinkle yeast on water, Stir to dissolve, In large bowl combine milk, 12 cup sugar, salt and 1/2 cup butter. Cut up, cool to lukewarm, then stir in eggs and dissolved yeast. Stir in, 2 cups of flour, then remaining flour and 2 cups graham crumbs. Beat until smooth and elastic. Cover and let rise until double in bulk. Meanwhile, melt remaining butter, combine walnuts, cinnamon, remaining crumbs and sugar. When dough has risen 2 hours, punch down. Then stir in dates with the use of 2 tsp, break off small pieces and turn in butter, then in nut mixture. Place in greased 10" tube Pan. Let rise in warm place. Bake at 350° 45 to 50 minutes. Cool in pan 10 min. then loosen around edges and lift onto rack. Serve warm or cool.

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    Fruit Cake

    1 lb pecans, chopped/ 2 lbs dates, chopped/ 2 - 4 oz, cans shredded coconut/ 1 lb walnuts, chopped/ 1 lb candied pineapple, chopped/ 1 lb candied cherries, chopped/ 2 cans Eagle Brand Condensed Milk

    Combine all ingredients by hand. Turn into greased and floured tube pan. Bake at 225° about 1-1/2 hours. Cake is done when no milk comes out when pressed. Turn out on foil. Wrap in foil and freeze or refrigerate at least 1 month, Decorate with cherries if desired.

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    Frozen Yogurt Delight with dates, banana 'n' pecans

    7-10 Medjool Dates, halved/ 1/3 Cup Pecan Halves/ 1 Sm Banana
    1/8 Tsp. Cinnamon/ 1/3 Cup Pecan Halves/ 1 Tsp. Lemon Juice
    1 Pint Frozen Vanilla Yogurt Softened

    Toast pecan halves in small baking pan at 350 degrees f. for 6 - 8 min. cool. Reserve 12 pecan halves and coarsely chop remaining to equal about 3 Tbsp. Chop 3 Dates (using a wet knife) to equal about 1/3 cup. In medium bowl, mash banana with lemon juice and cinnamon. Stir in chopped nuts and dates and softened yogurt. Cover and quickly return to freezer; freeze until firm. To serve, scoop frozen yogurt mixture into 4 dessert glasses and garnish each with 3 pecan halves and 2 to 3 date halves. Garnish with fresh mint leaves Makes 4 servings.

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    Medjool Date Oatmeal Cookies

    1 Cup Butter or margarine\ 1 Cup Brown Sugar, firmly packed \ 1 Cup Granulated sugar\ 1 Tsp. Vanilla\ 2 Eggs\ 1 Cup chopped Medjool Dates\ 1 1/2 Cup Sifted All - Purpose Flour\ 1 Tsp. Salt\ 1 Tsp. Baking Soda \ 1/2 Tsp. Cinnamon\ 1/2 Tsp. Nutmeg\ 1/2 Tsp. Ground Cloves \ 3 Cups of Rolled Oats

    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 10-15 minutes. Let cool a few minutes before removing from the baking sheet.

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    Date Nut Bread

    3/4 Cup Cup Brown Sugar, firmly packed \ 2 Tbsp. Soft Shortening\ 1 Egg\ 1 1/2 Cups Milk\ 3 Cups Sifted All - Purpose Flour\ 3 1/2 Tsp. Baking Powder\ 1 Tsp. Salt \ 1/2 Cup Chopped Nuts\ 1 Cup of Chopped Medjool Dates

    Mix sugar, shortening and egg thoroughly. Add milk and stir. Sift together flour, baking powder and add to milk mixture. Stir in nuts and medjool dates. Pour into well greased 9" x 5" x 3" baking pan. Let stand for 20 minutes before baking. Bake in a moderate 350 degree oven for 60 to 70 minutes or until a wooden toothpick inserted into center of loaf comes out clean

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    Mexican Chocolate Date Fritters

  • 3/4 Cup All Purpose Flour\ 2 Tsp Baking Powder\ 1 Tsp Mandarin Orange Zest\ 1/4 Tsp Salt\ 1 (3.1 oz) Disc Mexican or Bittersweet Chocolate – Coarsely Chopped\ 1 Cup Whole Milk Ricotta Cheese\ 2 Large Eggs Lightly Beaten\ 2 Tbsp Sugar\ 1 1/2 Tsp Vanilla Extract\ Vegetable Oil for Frying\ Powdered Sugar For Dusting\ Mint Leaves and Raspberry Syrup for Garnish

    Whisk together flour, baking powder, mandarin orange zest, salt, dates and chocolate in a bow. In a second bowl, whisk together ricotta, eggs, sugar and vanilla. Mix this mixture into the flour mixture to form a chunky batter. In a large, heavy-bottomed saucepan pour enough oil in to fill the pan about a third of the way. Heat over medium heat until the oil reaches 350°F (If you don’t have a thermometer, a cube of bread will brown in 4 minutes in oil at this temperature). Working in batches, gently drop a rounded tablespoon of batter into the oil and fry turning occasionally, until deep golden in color, about 3 minutes per batch. Transfer with a slotted spoon onto paper towels to drain. Serve warm. Garnish plate with mint sprigs and raspberry syrup and generously dust the fritters with powdered sugar.

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    Date and Brie Stuffed Phyllo

    1 cup Medjool Dates, pitted and chopped\ 2 tsp (10 mL) chopped fresh thyme leaves\ 1 small clove garlic, minced\ 3 Tbsp (45 mL) liquid honey\ 4 sheets Phyllo pastry\ 1/4 cup (60 mL) butter, melted\ 1 brie round (200 or 300 g)

    Line a baking sheet with parchment paper and set aside. In a bowl, stir together Medjool dates, thyme and garlic. Drizzle with honey and stir to combine; set aside. Lay one sheet of Phyllo pastry onto work surface and brush lightly with some of the butter. Top with another sheet of Phyllo pastry and brush with some more of the butter. Repeat layers with last two sheets of Phyllo and butter. Place brie in center of Phyllo pastry. Spoon date mixture on top of brie. Using a sharp knife cut corners off Phyllo pastry and discard. Bring up edge of pastry up and over brie and continue all folding Phyllo up around brie to cover. Brush with remaining butter and place on prepared sheet. Bake in 400 F (200 C) oven for about 20 minutes or until golden brown. Let stand about 5 minutes before cutting into and serving. Tip: Prepare brie with Phyllo, cover well with plastic wrap and refrigerate for up to 4 hours before baking. Brush lightly with butter before baking. May take a few minutes longer in oven to turn golden.

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