Since I’m currently studying linguistics, I can tell you  that the title of this post is what is known as an “ambiguous sentence”…there’s your fun fact for today!  I am talking about first dates, or date squares?  Use it to impress your friends and neighbours.

This is the first time I have made date squares, after a long love affair with them on baking platters at weddings, paint conferences, and other gatherings where you can find me loitering at the dessert table.  Why I waited this long to make them is beyond me, as is why my first baking post is not devoted entirely to something chocolatey.  (Don’t worry, those will come.)  I figure this is acceptable only because these squares contain a healthy dose of brown sugar and butter, a combination I would bathe in if social mores allowed.

Also, I bought dates in Ottawa and forgot about them and they were expiring.  I recommend not using expired dates, although I am living proof that they won’t kill ya.

These are thick and rich but not too sweet, delicious at room temperature, and possibly even better eaten chilled from the fridge.  

 
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Ingredients
  • FILLING:
  • 2½ cups pitted dates
  • ¾ cup firmly packed brown sugar
  • 1 cup water
  • 1 tsp vanilla extract
  • 1½ tbsp fresh lemon juice
  • CRUST:
  • 1½ cups all-purpose or whole wheat flour
  • 1½ cups rolled oats
  • ¾ cup firmly packed brown sugar
  • ½ tsp baking powder
  • ¼ tsp salt
  • ½ tsp ground cinnamon
  • 1 cup cold butter, cubed

Instructions
  1. Preheat oven to 350. Lightly grease a 9×13″ baking dish and set aside.
  2. FOR FILLING: Combine all ingredients in a saucepan and bring to a simmer over medium heat. Cook for 2-3 minutes to soften dates, then remove from heat and let cool. Once cool, puree in food processor until quite smooth.
  3. FOR CRUST: Combine all ingredients except butter in food processor and pulse to combine. Add butter and pulse until crumbly (without a food processor, just use your hands to mix in the butter until pea-sized crumbs form). Pat ⅔ of the mixture into prepared pan.
  4. Spread date filling evenly on top and sprinkle remaining crumb mixture over dates. Press down lightly.
  5. Place the pan on a large baking sheet (in case any dates want to bubble over) and bake for 25-30 minutes, until topping is golden brown. Cool completely before cutting into squares.
  6. To get the nicest squares, refrigerate them for an hour before cutting.

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