RECIPE

FANCY A DATE?

Dates add the perfect amount of warm, caramellike sweetness and texture to your dishes for entertaining this winter. Colleen Sundlie, founder and CEO of Date Lady (900 W. Commercial St., Spring eld, 417-414-2282, ilovedatelady.com) takes a creative approach to broaden the rich depth of this natural sweetener.

WRITTEN BY JO JOLLIFF PHOTOGRAPHED BY LEAH STIEFERMANN

DOUBLE DATE

Whether you’re feeling naughty (stic y toff ee date ca es) or nice (golden mil ), these recipes put a sweet spin on your holiday menu.

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STICKY TOFFEE

DATE CAKES

Cake Ingredients

cups dates, pitted 2 eggs cups water teaspoon vanilla extract teaspoon ba ing soda cup cassava fl our cup butter, room temp teaspoons ba ing powder cup date sugar teaspoon sea salt cup date syrup

Glaze Ingredients

cup tahini tablespoon cocoa powder tablespoons date syrup tablespoons

To prepare

Preheat oven to F. Grease small bundt (or cupca e) pans and set aside. n a small saucepan over medium-high heat, add water and dates. Boil for minutes. Stir ba ing soda into the date mixture. n a separate bowl, mix butter and date sugar until light and fl uff y. Add eggs one at a time to the butter mixture. Add vanilla and mix well. n a separate bowl combine fl our, ba ing powder and salt. radually add dry ingredients to the butter mixture. Stir in date mixture and date syrup until it is evenly distributed in the ca e batter. Pour batter until it is halfway up to the top of each bundt pan. Bake for - min. Pour all glaze ingredients into a bowl and stir to combine thoroughly. Pour over cooled ca es.

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GOLDEN MILK

Ingredients

tablespoons turmeric tablespoon cinnamon teaspoon nutmeg teaspoon allspice teaspoon clove dash of pepper tablespoon date syrup cup of hot mil (can be nut mil or regular mil )

To prepare

Combine dry ingredients to ma e your mix. Add a little less than 1 teaspoon of mix to hot mil of choice. Add date syrup, and emulsify. Optional: Add whipped cream for extra sweetness.