Submitted by Rona Simmons, Georgia
Apparently, my grandmother Dietz’s recipe for Mollie’s Raw Apple Cake in the Dec. 14, 2022, issue of The Epoch Times struck a nerve, or maybe a sweet tooth. In response to several requests for her recipe for date bars (mentioned in the article), I’m delighted to share that recipe here. It’s a holiday favorite and tradition in my family but good any time of the year.
The author’s grandmother, Christine Alvina Schisler Dietz, on her honeymoon, circa 1920. Courtesy of Rona Simmons
Gramma Dietz’s Date Bars
From Christine Alvina Schisler DietzMakes 16 small servings
- 2 eggs, separated
- 1/4 cup milk
- 1 teaspoon vanilla
- 1 cup sugar
- 1 cup pitted dates
- 1 cup pecans or walnuts
- 1 1/4 cup flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup powdered sugar
Beat the egg yolks until thick. Then add the milk, vanilla, and sugar, mixing thoroughly after each.
Chop the dates and nuts in halves or quarters and add to the egg yolk mix.
In a separate bowl, sift together the flour, baking powder, and salt.
In another bowl, beat the egg whites until stiff.
Add both the flour and the egg whites to the liquid mixture and fold together.
Fill a square baking pan with the dough and bake in the preheated oven for 35 to 40 minutes, or just until a knife inserted in the center comes out clean. Don’t overbake.
Remove from the oven and let cool, then dust (heavily) with powdered sugar.
Cut into 2-inch square bars.
Note: For a gooier and crunchier version, double the dates and nuts.
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