Recipes for "date balls"

Place dates, sugar, and margarine in a large saucepan over low heat; cook and stir until sugar dissolves. Remove from heat and fold in crispy rice cereal, pecans, and vanilla extract until evenly mixed.

Roll date mixture into 1-inch balls using lightly greased hands; allow balls to cool.

Spread confectioners' sugar into a shallow dish; roll date balls in confectioners' sugar to coat.

Stir butter, dates, sugar, and egg yolks together in a saucepan over medium heat; bring to a boil. Cook for 2 minutes, then remove from the heat.

Stir in rice cereal, pecans, and vanilla. Let rest until cool enough to handle, 5 to 10 minutes. Roll cooled mixture into 24 small balls. Roll each ball in confectioners' sugar.

Combine dates, 1/3 cup almonds, coconut, pumpkin puree, cocoa powder, vanilla extract, pumpkin pie spice, and salt in a food processor. Blend until well combined. Roll spoonfuls of mixture into balls between your palms; place on a parchment-paper-lined baking sheet.

Place remaining 1/3 cup almonds on a plate. Roll balls in the almonds until coated. Cover with plastic wrap and refrigerate until set, at least 1 hour.

Place the walnuts and dates into the bowl of a food processor fitted with the blade, and pulse several times until well combined. The pieces should look like a rough crumble.

Add the cocoa powder, maple syrup, almond butter, vanilla extract, and sea salt and pulse until the mixture is smooth and thick; it will start to peel away from the edge of the bowl.

When this happens, stop the food processor; if it keeps whirring away, it may get stuck because these ingredients are, well, sticky! Keep a close eye on this, as it will come together quickly.

Add the almonds and pulse a few times to incorporate them. You want them sort of irregularly sized, so that some pieces are still pretty crunchy and offer a variety of textures.

Line a rimmed baking sheet with parchment or wax paper. Place the coconut in a small bowl and the cocoa powder in another bowl.

Using a cookie scoop measuring about 1 1/2 tablespoons (like this one) and sprayed with cooking spray for easy release, scoop out the mixture, roll it into golf-ball shapes, and roll in the shredded coconut or the cocoa powder. (I usually do some in coconut and some in cocoa powder, and leave some plain.)

Transfer the date balls to the baking sheet and chill them for a few hours or overnight, if needed. Once they've firmed up, transfer to a plastic lidded container and keep in the fridge for several weeks, but I've never, ever, had them last that long. They are usually consumed too quickly.

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Melt butter in a saucepan over medium heat; cook and stir dates and white sugar in melted butter until thick and golden brown, 10 to 15 minutes. Remove saucepan from heat.

Stir crispy rice cereal and pecans into hot date mixture. Let cool until easily handled, 5 to 10 minutes.

Form mixture into small balls with your hands.

Pour confectioners' sugar into a resealable plastic bag; add date-nut balls, seal the bag, and lightly shake until well-coated.

Place dates and raisins in a small saucepan; add wine. Cook over low heat, stirring occasionally, until fruit breaks down and thickens into a soft paste. Cool.

Stir nuts and cinnamon into date paste mixture; form into small, bite-sized balls.

Roll balls in confectioners' sugar.

Make the matzo ball mixture: In a medium mixing bowl, whisk together the eggs, schmaltz, water, salt, and pepper. Stir in the matzo meal. Cover the bowl tightly and chill it in the fridge for at least two hours, or up to a day ahead.

In a large saucepan or soup pot, bring 3 quarts of water and 1 1/2 teaspoons of salt to a boil. When the water is boiling, turn the heat down to medium-low.

Use your hands to roll the matzo ball mixture into approximately 1-inch balls. As you finish rolling each ball, gently drop it into the simmering water.

When all of the matzo balls are in the water, immediately cover the pot and reduce the heat to low. Let the matzo balls simmer, covered, for 40 minutes, until they have floated to the top and roughly doubled in size. Avoid uncovering the pot while the matzo balls are cooking (a covered pot helps the matzo balls cook more evenly and quickly).

While the matzo balls are simmering, bring the chicken broth up to a simmer in a medium (3-quart) saucepan over medium heat. Add the sliced carrots and celery and reduce the heat to low.

Simmer the vegetables in the broth until they’re tender, about 5 minutes. Turn off the heat and keep the broth covered so it stays hot while the matzo balls finish cooking.

Use a slotted spoon to transfer three matzo balls into each soup bowl, then ladle 1 1/2 cups of broth into each bowl. Garnish each bowl with a sprinkle of parsley or dill and a few grinds of black pepper. Serve piping hot.

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