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On food for the gods

18 Dec

I have never baked before, so I’m a little apprehensive on how this would turn out.  This would be baking for dummies.  I asked friends for advice, and this is what I got:


This might be a good thing cos I like following instructions.  Mostly.

bake4My only problem here is I don’t know when it is too much sugar, and when it isn’t.  Or too much butter.

bake5Haha!  Obviously, I don’t start anywhere easy.


I beg to differ!  Mixing is hard!  Although, I have yet to try removing shit from the pan.

I looked up a few different recipes of food for the gods, trying to figure out how to make it right the first time.  I love Panlasang Pinoy, so I pretty much based my recipe on his post.  But after reading posts from other sites, I decided to change things a bit.


1 1/4 cups all-purpose flour,sifted

1 cup butter (Funny thing I found out is that 8 oz is the same as 1 cup!  So I just bought one of that size.  Also, I couldn’t figure out if I should use sweet butter salted/unsalted, which were mostly my option; so I went with kosher.)

2/3 cup granulated white sugar, sifted (They say that white sugar makes it crispy, and brown sugar makes it moist; but I don’t want it too sweet, and I’m hoping cutting the sugar by 1/3 each would help)

2/3 cup packed brown sugar

3 pieces raw eggs

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup dates, chopped (I got a bit confused about buying dates.  I found a pack of chopped ones, but was covered with white stuff, possibly sugar; and whole pitted dates.  I went for pitted whole dates that I guess I will have to chop and bread with flour.  I read that last part somewhere, only they call it dredge.)

1 cup walnuts, chopped (I bought the 9 oz ones so I don’t need to measure anymore.  I don’t mind having more nuts!)


1. In a bowl, mix the flour, baking soda, baking powder, and salt.  Dredge the chopped dates in half of the mixture.  Chopping dates is hard!  they’re sticky, and I don’t think my knife was sharp enough.  Or maybe I was using a wrong kind of knife?  It was messy business.

2. Preheat oven to 350 degrees Fahrenheit.  I’m using an old oven, so I did it for about 30 mins. which was prior to all the mixing.

3. In a separate mixing bowl, “cream” the butter in a separate mixing bowl and add both brown and white sugar.  I don’t own a mixer, so I did it by hand.  Make sure the butter is at room temperature, so it’s easier to mush.  I left it out for about an hour or so, and it seemed soft enough.  I read though that if it isn’t to just stuck it in the microwave, on a plate with the paper still on, and turned the butter every 5 secs until all 4 sides covered.  I also read about using your fork while you put in some sugar.  When there’s no buttery trail left, it should be done.

4. Add the eggs in the mixing bowl with butter and sugar, and continue mixing with a spatula until everything is evenly distributed.  I read that eggs mix better when in room temperature, so I just dunked them in a bowl of warm water until it stopped being cool to touch.

5. Gradually add the first mixture with the second.  Mix well.  This one is much tougher than the cream part!  My arms actually got sore.

6. Add the dates and walnuts to the mix.  I may have gone overboard with the 9 oz. (18 oz. total, maybe 2 1/2 cups) nuts.  I added it slowly to make it easier to mix.  The end batter has a very sticky consistency.  Kinda’ like butterscotch.

7. Line you baking pan with foil, then grease it before pouring in the batter.  I know this sounds like overkill, but I don’t want the baking pan to get too dirty.  I didn’t use all the butter for this purpose.  Plus, I read that most people cut off about 1/4 of the butter cos it makes the final product more buttery.  Lining the edges with foil was actually pretty awesome.  I didn’t have to clean up the pan too much, and the sides came off easy.  I just peeled the foil.  FYI, I used a 9 x 13″ baking pan.

8. Bake for 10 minutes then pull down the temperature to 300 and continue baking for about 35 minutes or until done (Mine took about  50 mins.)  You may use the toothpick technique.  I don’t have any so I used a fork; hence, the big holes in the middle. Heh.

9. Remove from the oven and allow to cool down.

10. Slice (using the pizza cutter!  It was kinda’ fun; not too much when I got to the edges though)and wrap individually with aluminum foil, and maybe with cellophane after.  I cut mine a little too soon. So most of it were crumbly. Meh.

food for the godsfood for the gods barPost-baking thoughts:

The sweetness was just the right amount (yey!), but it may have still been a little greasy.  Nothing too bad though.  I’ thinking it’s just the butter I lined on the sides.  I also think that the crumbly-ness of the bar might be cos the nuts where not chopped evenly.  I may need to make sure that the nuts are in itty-bitty pieces.

All in all, I am happy with how it turned out.  I just need to find out how to wrap those dang things, cos my foil wrap is atrocious!

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