| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Vegetables | Desserts | 36 | Servings | |
INGREDIENTS
| 2 | c | All-purpose flour |
| 1/4 | c | Sugar |
| 1/2 | ts | Ground cinnamon |
| 1/4 | c | Chilled stick margarine, cut into small pieces |
| 1/2 | c | Skim milk |
| 1 | Egg yolk | |
| 1 | c | Whole pitted dates |
| 1 | c | Raisins |
| 2 | tb | Sugar |
| 2 | tb | Margarine |
| 1/2 | ts | Ground ginger |
| 1/2 | ts | Ground cinnamon |
| 1 | Egg white | |
| 1/2 | ts | Water |
| Vegetable cooking spray | ||
| 1 | tb | Sugar, divided |
| 1 | hour. |
INSTRUCTIONS
Combine first 3 ingredients in a large bowl, and cut in chilled margarine with a pastry blender. Combine milk and egg yolk; add to flour mixture, stirring until a dough forms. Turn the dough out onto a floured surface, and knead lightly 3 to 4 times. Wrap in heavy-duty plastic wrap, and chill Place dates and next 5 ingredients in food processor; process until smooth. Set date mixture aside. Combine egg white and water; beat with a wire whisk, and set aside. Divide dough in half; cover and refrigerate half of dough. Turn the remaining half of dough out onto a lightly floured surface, and roll to 1/8-inch thickness; cut into 18 rounds, using a 3-inch cutter. Working with 1 round at a time, gently grasp opposite edges, and pull into an oval shape. Moisten the edges of the dough with egg white mixture. Spoon 1 teaspoon date mixture onto half of each oval. Fold dough over filling; seal edges by pressing with a fork dipped in flour. Carefully place on baking sheets coated with cooking spray; brush tops with egg white mixture, and sprinkle with 1-1/2 teaspoons sugar. Repeat procedure with the remaining dough, date mixture, egg white mixture, and remaining 1-1/2 teaspoons sugar. Bake at 375 degrees for 15 minutes or until lightly browned. Yield: 3 dozen (serving size: 1 peasecod). Per serving: 80 Calories; 2g Fat (24% calories from fat); 1g Protein; 14g Carbohydrate; 6mg Cholesterol; 27mg Sodium NOTES : These sweet treats, when properly made, should resemble pea pods. The Pilgrims referred to any legume or pod as a peasecod. Recipe by: Cooking Light, Nov/Dec 1994, page 105 Posted to MC-Recipe Digest V1 #405 by igor@digex.net on Jan 28, 1997.
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