Oatmeal date turnovers For some aficionados, the only thing better than a date turnover is a big date turnover. These traditional treats, however, can be adjusted in size. Adapted from a 100-year-old recipe sent in by a reader. INGREDIENTS FILLING: 1/2 lb (225 g) pitted dates, chopped 1 cup water 1 tsp ground cinnamon DOUGH: 3/4 cup shortening (6 oz/170 g) 1 cup packed brown sugar 1/4 cup whole milk 1 egg 1 tsp vanilla extract 2-1/4 cups all-purpose flour 1 tsp baking soda 1 tsp salt 2 cups quick-cooking oats DIRECTIONS For filling, bring dates and water to boil in small pan on high heat. Reduce heat to medium-low. Simmer, stirring frequently, till dates are soft and mixture is very thick, about 10 minutes. Stir in cinnamon. Cool to room temperature. For dough, blend shortening and sugar with electric mixer on medium speed until creamy and fluffy, 3 to 5 minutes. Beat in milk, egg and vanilla briefly, until blended. Sift 2 cups flour, baking soda and salt into batter. Stir to blend. Stir in oats. (Dough will be soft.) Refrigerate at least 30 minutes. Place dough on surface sprinkled with remaining 1/4 cup flour. Roll 1/8-inch thick. Cut into rounds with 4-inch diameter cookie cutter. Re-roll scraps. Place 2 to 3 teaspoons of filling on bottom half of each round. Fold dough over and press edges together. Prick tops with fork. Using spatula, gently ease turnovers on to parchment-lined baking sheets, 1 inch apart. Bake in preheated 350F oven on racks close to centre, until golden, about 15 minutes, switching racks halfway through cooking time. Makes 18.
Posted on: Tue, 11 Jun 2013 21:23:11 +0000
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