xiaoxl/recipe_data huggingface dataset:
Cheesy Cornbread
Category: uncategorized
By Country Crock®

When you're craving comfort food, our recipe for Cornbread should satisfy that craving. We've taken traditional cornbread and added corn and cheese to make it that much better. You may want to make an extra batch!

Ingredients:
1 cup flour
1 cup cornmeal
3 tablespoons sugar
1 tablespoon baking powder
½ teaspoon salt
2 large eggs
⅔ cup milk
1/2 cup Country Crock® Spread, melted
1 cup corn
1 cup shredded Cheddar cheese

Directions:
Preheat oven to 350 degrees F. Grease and flour 8x8-inch baking dish. Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Mix eggs, milk, and melted butter. Stir egg mixture into flour mixture just until moistened. Stir in corn and cheese. Pour into prepared baking dish. Bake 40 to 45 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes then cut into 2-inch squares. Serve warm with Country Crock® Honey Butter Spread.

Prep time: 10 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 16 pieces

Calories: 126.7
Fat: 4 g
Saturated fat: 2.2 g
Carbohydrates: 17.9 g
Sugars: 3.4 g
Dietary fiber: 0.8 g
Protein: 5 g
Cholesterol: 33.1 mg
Sodium: 233.4 mg
Curried Lamb Meatballs


Ingredients:
olive oil, ground lamb, sweet onion, butter, curry powder, tomato sauce, spinach, cilantro, salt, pepper

Directions:
Salt and pepper the lamb, then mix and form into little balls.
Heat the olive oil in a skillet and start browning the meatballs.
Slice the peppers and onion thinly and add to the browning meatballs. Shake the pan or stir every so often to brown the meatballs all over.
When the meatballs are brown and the peppers and onions have softened slightly, add the butter and curry powder. Stir again and add the tomato sauce.
Stir again and cover with a lid, simmer for 10 to 15 minutes.
Remove lid, stir in the spinach and cilantro and simmer 5 minutes.
Serve with steamed basmati rice.
Baked Mozzarella Sticks


Ingredients:
mozzarella string cheese, egg, panko breadcrumbs

Directions:
Position rack in upper third of oven and preheat oven to 350 degrees Fahrenheit.
Line a baking sheet with foil and spray lightly with cooking spray.
Remove cheese from packaging and set aside. In a small bowl, whisk egg until foamy. In small non-stick skillet, mix Italian seasoning with bread crumbs and place over medium heat. Cook and stir bread crumbs until lightly browned, about 5 minutes. Dip one piece of string cheese in egg until coated and then into toasted bread crumbs, coating completely. Redip the string cheese in egg and again into the bread crumbs, if desired. Place on baking sheet. Repeat with remaining string cheese and place on baking sheet 1 1/2 inches apart. Spray string cheese lightly with cooking spray.
Bake 5-6 minutes or until heated through. (Cheese may melt slightly and loose shape. Simply press it back into place.] Suggested serving: 2 with warmed marinara sauce for dipping.
Bacon Apples
Category: side-dish
By Tracey4840

I cooked apples that I stuffed with brown sugar and cinnamon over a campfire as a dessert for my family when we went camping. In the morning we had bacon with our breakfasts and the kids marinated the bacon in the leftover apples! The bacon was good but we ate the apples after and they where surprisingly good!

Ingredients:
2  apples, cored
¼ cup brown sugar
1 teaspoon ground cinnamon, or more to taste
4 slices cooked bacon, crumbled

Directions:
Build a campfire and allow the fire to burn until it has accumulated a bed of coals. Rake the coals into a flat bed on one side of the fire. Alternatively, preheat an outdoor grill. Place apples in a loaf pan. Combine brown sugar and cinnamon in a bowl; spoon into each apple. Place the loaf pan into the campfire or on the grill; cook for about 3 minutes. Carefully remove the pan from the fire and sprinkle bacon over apples. Place in the fire or on the grill for about 5 minutes more.

Prep time: 10 mins
Cook time: 8 mins
Total time: 18 mins
Yields: 2 servings

Calories: 179.1
Fat: 0.2 g
Carbohydrates: 47 g
Sugars: 41 g
Dietary fiber: 3.9 g
Protein: 0.4 g
Sodium: 9.2 mg
Seven Layer Gelatin Salad
Category: desserts
By Ryan Scholl

Don't wait until the last minute to make this recipe.  Each layer has to set before the next one is added.

Ingredients:
7 (3 ounce) packages assorted fruit flavored Jell-O® mix
4 ½ cups boiling water, divided
4 ½ cups cold water, divided
1 (12 fluid ounce) can evaporated milk, divided
1 (8 ounce) container frozen whipped topping, thawed

Directions:
Coat a 9x13 inch dish with cooking spray. Dissolve one package of gelatin in 3/4 cup boiling water.  Stir in 3/4 cup cold water.  Spoon into pan and refrigerate until almost set, 45 minutes. Dissolve another package of gelatin in 1/2 cup boiling water.  Stir in 1/2 cup cold water and 1/2 cup evaporated milk.  Spoon over first layer and refrigerate until almost set, 45 minutes. Repeat steps 2 and 3 until all gelatin is used.  Just before serving, top with whipped topping.

Prep time: 1 hr 10 mins
Total time: 6 hrs 25 mins
Yields: 1 - 9x13 inch dish

Calories: 188.6
Fat: 3.7 g
Saturated fat: 3 g
Carbohydrates: 34.8 g
Sugars: 3.5 g
Protein: 4 g
Cholesterol: 6.1 mg
Sodium: 106.2 mg
Truffle Roasted Kabocha Squash


Ingredients:
olive oil, garlic cloves, sea salt, fresh cracked pepper, arugula, parmesan cheese

Directions:
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
Carefully slice squash into quarters, then slice again creating 1-inch wide squash slices. Remove insides and seeds.
Place on baking sheet and brush all sides with olive oil and crushed garlic. Sprinkle generously with sea salt and pepper.
Roast for 20 minutes, rotate and continue roasting for an additional 20 minutes.
Shave parmesan over hot squash as it comes out of the oven. Serve garnished with fresh arugula leaves.
Louisiana Crawfish Boil
Category: trusted-brands-recipes-and-tips
By IMANKAY

What a feast! Invite the family and dig into this messy, yummy boil. Combining crawfish, sausage, corn, mushrooms, potatoes, and artichokes, this is a dish you'll crave over and over. Add other seafood or vegetables to your liking.

Ingredients:
2 heads   garlic, unpeeled
5  bay leaves
2 (3 ounce) packages dry crab boil
1 tablespoon liquid shrimp and crab boil seasoning
salt and pepper to taste
3 large  oranges, halved
3 large lemons, halved
2 large whole artichokes
15  red potatoes, washed
30 pieces baby corn
2 large onions, sliced
2 (16 ounce) packages mushrooms, cleaned
½ pound fresh green beans, trimmed
2 (16 ounce) packages smoked sausage, cut into 1/2 inch slices
50  live crawfish, rinsed

Directions:
Fill a very large pot about 1/3 full with water. Add the garlic, bay leaves, dry and liquid crab boil seasonings, salt, pepper, oranges, lemons, artichokes, and potatoes. Bring to a boil over high heat, then reduce to a simmer, and cook for 20 minutes. Stir in the corn, onions, mushrooms, and green beans; cook 15 minutes more. Stir in the sausage; cook 5 minutes more. Add the crawfish, return mixture to boil, then simmer until the crawfish shells turn bright red and the tails pull out easily, about 5 minutes. Test for doneness by peeling a crawfish. Be sure not to overcook, or crawfish will become tough. Drain well. Serve crawfish hot, Louisiana-style, spread over a picnic table covered with newspapers.

Prep time: 30 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 45 mins
Yields: 10 servings

Calories: 540.5
Fat: 22 g
Saturated fat: 7.5 g
Carbohydrates: 38 g
Sugars: 12.7 g
Dietary fiber: 9.6 g
Protein: 51.4 g
Cholesterol: 285.6 mg
Sodium: 1926.6 mg
Cheez-It Green Bean Casserole


Ingredients:
skim milk, yellow onion, French style green beans

Directions:
Spray baking dish with non-stick spray.
Pour soup and milk in dish and mix til combined.
Add crackers, 1/2 of the fried onions, and the diced onion.
Mix til combined,.
If it's too thick add a little more milk.
Add green beans and stir.
Top with remaining fried onions.
Bake at 350 degrees for 40-45 minutes or until it's bubbly and golden brown on top.
Date Nut Balls or Pie Crust!


Ingredients:
pecans, walnuts, dates, honey, sea salt

Directions:
Grind pecans, walnuts, and dates in a food processor until well chopped and blended. Add honey and continue to process until the mix forms a ball. Be careful not to overprocess.
Pie Crust:
Press into bottom and sides of a pie pan before adding filling. Reserve some of the mix to crumble on top of finished pie. Fresh fruit makes a great filling, also a yogurt or tofu "cheesecake" is yummy!
Balls:
Use as is or add 1 teaspoons cinnamon and/or 1/2 teaspoons nutmeg or 1 tbls. carob powder or 1-2 tbls. orange zest.
Roll the dough into balls, then in flaked coconut, ground nuts or carob powder. Have fun and enjoy!
Chocolate Mocha Walnut Pudding Cake


Ingredients:
flour, baking powder, salt, sugar, walnuts, milk, unsalted butter, vanilla extract, egg, sugar, light brown sugar, brewed coffee

Directions:
Preheat oven to 325 degrees. Lightly grease a 9-inch cake pan and set aside.
For the batter: In a large bowl, sift together the flour, baking powder, salt, sugar and cocoa powder. Add the walnuts. Set aside.
In a medium saucepan over medium heat, combine the milk, butter and chopped chocolate, stirring until the butter and chocolate have just melted.
Remove from the heat, then add the chocolate mixture to the dry ingredients, add the vanilla extract and egg and mix thoroughly to combine. Pour the batter into the prepared cake pan.
For the topping: In a small saucepan over high heat, combine the sugar, brown sugar, cocoa powder and coffee, and bring it to a boil while whisking constantly until the mixture is smooth.
Pour the liquid over the cake batter.
Bake for about 30 minutes, or until the cake is set in the middle; the pudding may be visible around the edges.
Spoon the pudding cake into individual bowls and serve warm.
Pasta Salad


Ingredients:
spaghetti, water, tomatoes, cucumber, green pepper, red onion, seasoning salt

Directions:
Boil spaghetti in water 8-10 minutes. Drain., Mix all ingredients together., Chill overnight before serving!
Brunch Ham & Cheese Frittata


Ingredients:
olive oil, potato, onion, ham, eggs, milk, salt, pepper

Directions:
Preheat oven to 450°F.
Mince garlic.  Using the flat part of the knife, press down on the garlic clove until it crushes.  Cut off the stubby end and peel off the skin.  Chop with knife.
In skillet, saute minced garlic, diced potatoes and onions in olive oil.
Once brown, add a few teaspoons water and cook another 1-2 minutes.  Then add in the diced ham.
In bowl, whisk eggs, milk, salt and pepper.
Pour egg mixture over the ham, potatoes and onions.
Cook over medium heat for 5 minutes, until the eggs have set around the edges of the skillet.
Place skillet into the oven and bake at 450°F for 5-10 minutes, or until eggs have set in the middle.
Add shredded cheese to the top and bake another 1-2 minutes until cheese melts.
Serve Ham and Cheese Frittata with Fresh Fruit.
Cost $4.48.
For the stovetop only, you could probably cook it for a lot longer over LOW heat until the eggs in the middle cook through.
Another way would be to saute the garlic, onions, potatoes and ham in the skillet.  Then place those into an 8x8-inch baking dish, then pour the eggs over and bake it.  It may take a bit longer to bake since you don't cook the eggs on the stovetop at all.  Just bake it until the eggs have set in the middle.
Spicy Whole Wheat Pita Chips


Ingredients:
ground cumin, paprika, kosher salt

Directions:
Preheat oven to 350 degrees.
Combine cumin, paprika, salt, and ground red pepper.
Cut each pita half into 4 wedges.  Arrange pita wedges on a baking sheet.  Lightly coat pita with cooking spray.  Sprinkle cumin mixture evenly over pita.
Bake at 350 degrees for 10 minutes, or until crisp.
Roasted Carrot Dip


Ingredients:
carrots, ground cumin, cumin seed, soft brown sugar, olive oil, fresh ginger, tahini, water, salt, pepper

Directions:
Preheat oven to 200°C.
Place carrots in a roasting pan.  Add ground cumin, cumin seeds and sugar.  Drizzle with 1Tbsp of the olive oil.
Mix well to coat carrots evenly with mixture.
Roast for 15 minutes or until caramelised and soft.
Place into a food processor.  Add ginger, 1 Tbsp olive oil and tahini.
Blend until pureed.
Add water at this stage if you want a thinner consistency.
Leave for several hours before serving to allow flavours to blend.
Outrageous Carrot Cake


Ingredients:
all-purpose flour, baking soda, ground cinnamon, salt, eggs, buttermilk, granulated sugar, vanilla extract, crushed pineapple, carrots, walnuts, coconut, golden raisins, granulated sugar, buttermilk, baking soda, light corn syrup, unsalted butter, vanilla extract

Directions:
Preheat oven to 350 degrees F. Grease & flour a 13"x9" baking dish, preferably glass.
In a large bowl, whisk or sift together flour, soda, cinnamon & salt.
In a medium bowl, beat eggs, then add oil, buttermilk, sugar & vanilla, & blend well.
Add this egg mixture to the dry ingredients, mixing thoroughly, then stir in the pineapple, carrots, valnuts, coconut & raisins, & mix well.
Pour into prepared baking dish & bake at least 65-70 minutes or until toothpick inserted in the middle comes out clean.
For the glaze-- 10 MINUTES BEFORE THE CAKE IS DONE-- in a saucepan mix the sugar, soda, buttermilk, corn syrup & butter, then bring to a boil & boil 5 minutes. Remove from heat & add vanilla.
Remove the cake from the oven & with a skewer or knife poke a number of holes into the hot cake, making sure the holes reach the bottom of the cake.
Slowly pour the hot glaze over the hot cake, carefully spreading it all over the top of the cake, until it is absorbed.
Let the cake cool completely, then refrigerate. DO NOT REHEAT THE CAKE!
Coconut Cream Mushroom Soup in Da' Crock Pot


Ingredients:
boiling water, fresh mushrooms, onions, garlic cloves, dried thyme leaves, fresh thyme, sea salt, black peppercorns, bay leaf, vegetable broth, beef broth, coconut milk, coconut oil

Directions:
In a heatproof bowl, soak 1/2 of the mushrooms in boiling water for 30 minutes.
Drain through a fine sieve, reserving liquid.
Pat mushrooms dry with paper towel and chop finely and SET ASIDE for step #8.
In a skillet heat 1 tbsp Virgin Coconut Oil over medium heat.
Add fresh mushrooms, cook (stirring until they lose their liquid]and transfer to crock pot.
In same pan, melt remaining 3 tablespoons Virgin Coconut Oil.
Add onions and cook, stirring until softened.
Add reserved mushrooms, garlic, thyme, salt and peppercorns and cook, stirring, for 1 minute and transfer to slow crock pot.
Add bay leaf, broth, coconut milk and reserved mushroom soaking liquid and stir to combine.
Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
Discard bay leaf.
Mom's Baked Corn


Ingredients:
corn, milk, egg, butter, cornstarch, sugar

Directions:
put everything in a blender and mix.
pour into a small greased casserole and bake at 350 degrees for 50 minutes, until firm.
NOTE: I keep making batches of this until I have the amount I need to fill my dish. Make sure you use a shallow dish or it won't get done in the middle.
Amazing Pork Chops in Cream Sauce
Category: main-dish
By CHRISTINEPEREZ

Easy and quick pork chops cooked in whipping cream with mushrooms and white wine.

Ingredients:
3 tablespoons butter
8  boneless pork chops
salt, to taste
ground black pepper, to taste
¾ cup white wine
¾ cup heavy cream
1 (8 ounce) package sliced fresh mushrooms

Directions:
Melt butter in a large skillet over medium heat. Season pork chops with salt and pepper, and arrange in a single layer in pan. Pan-fry for 2 minutes on each side to brown. Pour in wine, and continue cooking for 6 minutes. Remove chops from pan. Pour cream into the skillet, and then add mushrooms. Increase heat to high; cook for 5 minutes, stirring frequently, until sauce reduces and thickens. Return chops to pan to warm before serving.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 8 servings

Calories: 349
Fat: 24.7 g
Saturated fat: 12.2 g
Carbohydrates: 2.5 g
Sugars: 0.6 g
Dietary fiber: 0.3 g
Protein: 24.5 g
Cholesterol: 105.1 mg
Sodium: 85.9 mg
Caramelized Onion and Horseradish Mashed Potatoes


Ingredients:
light butter, onions, brown sugar, baking potatoes, 2% low-fat milk, Dijon mustard, fresh lemon juice, light mayonnaise, fat-free mayonnaise, salt

Directions:
Melt 1 tablespoon butter in a medium nonstick skillet over medium-high heat.
Add onion and sugar; sauté 10 minutes or until caramelized.
Remove from heat and stir in vinegar if desired.
Place potatoes in a saucepan and cover with water.
Bring to a boil; reduce heat and simmer for 15-20 minutes or until tender.
Drain and return potatoes to pan.
Add 3 tablespoons butter and milk; mash to desired consistency.
Cook 2 minutes or until thoroughly heated through, stirring constantly.
Combine Dijon mustard and remaining ingredients in a small bowl, stirring with a whisk until blended.
Add Dijon mustard mixture and caramelized onion mixture to potato mixture, stirring to combine.
Serve.
Papaya Milk Drink


Ingredients:
papaya, evaporated milk, sweetened condensed milk, cinnamon

Directions:
Peel papaya., Cut papaya in half, remove seeds, and chop fruit coarsely., Combine the papaya, milk, cinnamon and ice in blender., Blend on high speed until the mixture is smooth and thick.
Veggie Loaded Tuna Salad


Ingredients:
tuna in water, sweet bell pepper, carrot, celery, fat-free mayonnaise, salt, pepper

Directions:
"Combine mayo, honey mustard, relish, s alt and pepper, and mix well. Then stir the tuna into this mixture. Finally, fold in all the veggies. If you like, season to taste with some more salt and pepper. Mmmmmm!"
Walleye Hungarian Style (Süllöszelet Magyarosan)


Ingredients:
white wine, butter, butter, paprika, tomatoes, red bell pepper, onion, sour cream

Directions:
Preheat oven (390 F, 200 C].
Dice bell pepper, tomato and onion.
Heat 1 tablespoon butter in a pot over medium hight heat. Add onions and cook until translucent (about 1-2 minutes].
Add bell pepper and tomatoes and let cook for about 3-5 minutes. Salt slightly. Stir from time to time.
Add paprika and stir. Add fish broth. Add salt and pepper to taste. Reduce heat to low and let simmer for about 15 minutes.
Meanwhile butter an oven proof dish with the remaining 1/2 tablespoon butter. Put fish fillets skin side down into the dish. Salt the fillets slightly.
Add as much white wine to cover bottom of form. You may need a little more than 1/3 cup white wine or a little less (drink the rest]. Cover form with aluminium foil and put into oven. Bake for 10 minutes.
After 10 minutes remove aluminium foil and turn fillets. If you like you can sprinkle some paprika on top of the fillets. Let bake uncovered for another 10 minutes or until fish is done.
Meanwhile: after 15 minutes of cooking remove sauce from heat and puree the sauce in a food processor or with a blendor until smooth.
Return to low heat and add sour cream. Mix. Keep warm until fish is done.
Take fish out of the oven and serve with the sauce.
Rhubarb Torte


Ingredients:
butter, margarine, flour, sugar, rhubarb, sugar, flour, evaporated milk, salt, orange, sugar, salt

Directions:
BOTTOM LAYER.
Rub butter, flour and sugar together;press into a large greased 11 x 13 pan,.
bake for 10 minutes at 350 degrees.
MIDDLE LAYER.
In a large bowl mix rhubarb,egg yolks,sugar, flour,evaporated milk, salt and zest of one orange, pour over baked crust and bake at 350 40 - 50 minutes until looks thickened.
TOPPING.
Beat egg whites stiff,add salt, add sugar gradually beating between additions.
Pour over rhubarb and bake at 350 for 15 minutes or until nicely golden brown.
NOTE: You may sprinkle the topping with coconut or nuts before baking if you wish, coconut seems to keep the topping from 'weeping'.
Homemade Sweetened Condensed Milk


Ingredients:
cold water, sugar, vanilla

Directions:
Stir milk into cold water.
Microwave on high 45 seconds to 1 minute until steaming, stir in sugar & vanilla.
Refrigerate till cool before using.
Cream Cheese, Dried Fig, and Walnut Spread


Ingredients:
dried figs, cream cheese, walnuts, kosher salt, green onion tops

Directions:
Add figs to the container or a food processor; finely chop.
Add in the cream cheese; process until combined.
Add in the walnuts and salt; pulse just to blend.
Scrape mixture into a bowl.
Add in the scallions, if desired; stir to combine.
Note--to finely chop figs in a food processor, lightly brush or spray the inside of the processor bowl and metal blade with vegetable oil; if the figs are unusually dry, reconstitute them in boiling water for 10 minutes, drain, and blot dry before chopping.
Golden Seasoned Couscous


Ingredients:
butter, olive oil, onions, brown sugar, garlic, cayenne pepper, turmeric, cumin, fresh ground black pepper, couscous, low sodium chicken broth, currants, seasoning salt, salt

Directions:
Bring the broth to a boil; cover with a lid to keep hot; set aside.
In a large skillet melt the butter with oil over medium-high heat.
Add in chopped onions with 1 teaspoon brown sugar; sauté stirring until light golden brown (about 15 minutes].
Add in the garlic, cayenne, turmeric, cumin and ground black pepper; stir for 2 minutes.
Add in couscous and stir until coated with the onion mixture.
Mix in the hot broth and currants; cover with a lid.
Remove from heat and let stand for about 10-15 minutes or until all the water is absorbed.
Fluff with a fork then mix in the almonds, then season with salt and more ground black pepper if desired.
Green Tea Marinated Cucumbers


Ingredients:
cucumbers, soy sauce, toasted sesame seeds

Directions:
Brew 1 cup of green tea. Cool to room temperature. Toast sesame seeds and cool to room temperature.
Whisk together the vinaigrette ingredients with the brewed and cooled green tea; toss with the cucumbers.
Cover and marinate for at least 2 hours before serving. For best results, do no marinate for more than 4 hours or cucumbers will break down. Best eaten with 12-24 hours.
Yield is estimated.
Cinnamon Raisin Bread


Ingredients:
warm water, milk, shortening, salt, bread flour, white sugar, active dry yeast, raisins, butter, brown sugar, ground cinnamon, butter

Directions:
Place water, milk, shortening, salt, flour, sugar and yeast in the pan of the bread machine in the order recommended by the manufacturer.
Select cycle; press Start.
If your machine has a Fruit setting, add the raisins at the signal, or about 5 minutes before the kneading cycle has finished.
Take dough out after first kneading cycle has finished.
(If you don't have a bread machine just knead by hand for a good 10 min, or until throughoully combined].
Turn dough out onto a lightly floured surface and roll out into a rectangle.
Spread dough with butter, brown sugar, and cinnamon.
Roll dough, and divide into two parts.
Place loaves in two lightly greased 9x5 inch bread pans.
Cover and let rise in a warm place until doubled in size, about 1 hour.
Preheat oven to 350 degrees F (175 degrees C].
Brush tops of risen loaves with melted butter and bake in preheated oven for 30 to 40 minutes, until crust is brown and loaves sound hollow when tapped.
Terri's Broccoli and Cauliflower Au Gratin


Ingredients:
broccoli, cauliflower, mayonnaise, cheddar cheese, parmesan cheese, butter

Directions:
Put broccoli and cauliflower into a casserole dish., Mix together soup, mayo and shredded cheese.  Pour over top of veg mixture., Mix together bread crumbs, Parmesan cheese and melted butter., Pour over veg., Bake at 350°F., 45 minutes.
Date Pudding


Ingredients:
dark brown sugar, water, butter, flour, baking powder, salt, milk, dates, walnuts

Directions:
In a saucepan combine 1 cup brown sugar, water, and bring to a boil, cook for 3 minutes.
Remove from heat and add butter.
In a bowl combine flour, baking powder, salt, 1/2 cup sugar.
Stir in milk until smooth.
Add dates and walnuts.
Preheat oven to 350°.
Pour syrup into a 8 or 9-inch baking pan; add batter and bake for 45 minutes.
Serve warm with whipped cream.