161 dave recipes

Classic buttermilk biscuits made with vegetable shortening for maximum flakiness, ready in 20 minutes. These tender, golden biscuits need just 10 kneads and a quick bake at 450°F to achieve bakery-quality results at home.

Lighter cream of broccoli soup using skim evaporated milk and sauteed leeks for body, finished with fresh basil and a hint of nutmeg. A leaner take on the diner classic.

Broiled zucchini planks topped with garlic, basil, oregano and parmesan, blistered under the broiler until tender with a browned cheesy crust. A fast, low-carb side that's ready in minutes.

Dave's big-batch succotash with baby lima beans and corn in a creamy vegetable white sauce. Feeds a crowd and works for Thanksgiving, Christmas, or any holiday spread.

This is an all-purpose filling that can be used for cookies, bars, etc. I use it most often to fill hamantaschen. Extremely simple and delicious.

Quick and easy to make, and they taste absolutely delicious. So far nobody who tastes them doesn't love them. These yummy treats are ideal snack at Christmas.

Scrumptious little sweet tarts that are simply filled with a bit of brown sugar and dates. No "pork" involved, just old-fashioned Acadian simple goodness.

Apple date strudel rolls a homemade dough around toasted Zwieback crumbs, sliced apples, dates, walnuts, and cinnamon-sugar, then bakes into a buttery horseshoe-shaped German pastry.

Classic Canadian date squares with a buttery oat crumble crust and thick, sticky date filling. A beloved bake sale staple from coast to coast, eh.

Indian-style tomato date chutney slow-simmered with vinegar-soaked chilies, ginger, garlic, and warm whole spices. Sweet, tart, and lasts six weeks in the fridge.

Date-pecan pinwheel cookies, delicious with a cup of coffee or tea.

Crunchy homemade granola with dates, coconut, almonds, and cashews baked in honey butter with allspice and cinnamon. Makes ahead and stores for two weeks. Kid-friendly breakfast or snacking.

Buttery shortcrust pockets folded around a caramelized coconut filling studded with dates, raisins, and cashews, baked golden. A Sri Lankan sweet pastry with crisp edges and a chewy, nutty center.

This recipe isn’t mine. It belongs to Monika, who lives in Hagen, Germany. I asked her to share the recipe around the world because her bread is delicious, and she gave me her approval. This bread is sweet but not too sweet, any salt at all, fine as a dessert, fits to milk soups (photo #9).

Might want to eat it with a blindfold. It tastes a hell of a lot better than it looks.

Use some whole wheat flour to replace all-purpose flour; use canola oil and applesauce to replace some of butter. Give these date pinwheel cookies a healthy twist. They not only deliver all the yumminess, but also lots of goodness.