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17 oz 500 g dried, pitted dates
1 Tbsp 15 mltahini
1 Tbsp 15 ml hot water/juice
1 1/3 cups 333 mlof nuts and seeds (I used a mix of pecans, almonds, cashews and sesame seeds)
1/3 cup83 ml shredded coconut
1 Tbsp15 ml cocoa powder
Options:
3 Tbsp 45 mlrum

In a dry pan, TOAST the nuts – watch them carefully – golden only, no black.
When you are finished the nuts, REMOVE them and TURN THE HEAT OFF, TOAST the seeds and coconut with the residual heat in the pan. This won’t take long!
PROCESS the nuts to small pieces (pulse mode).
SET ASIDE the nuts, seeds and coconuts.
SQUISH the dates with your hands and put them into a processor. (REMOVE any pits that made it past the pitting process)
PROCESS the dates and tahini (maybe in 2 or more batches) until they are not dates anymore. It will now be a thick paste. I don’t have a processor, so did 2 batches with my hand whizzer. It was good for a couple minutes at a time, then it got hot and I had to put it in the freezer for a while to cool off (the machine, not the dates!) After talking to my elders, I realize that adding a little (1 Tbsp) of hot water to the dates makes this job a lot easier.
In a large bowl, KNEAD the date paste and the nuts, seeds and coconut (and rum, but I would add this later, after making a few balls for the kids first) together.
SPRINKLE a bit of the cocoa on the plate.
MAKE balls and put them on the plate.
SPRINKLE balls with more cocoa.

Notes: Makes 12-24 balls. Can be refrigerated. We don’t know if they can be frozen, but I’d bet they could.

Julia’s original recipe - you may prefer her method. Or you may develop your own!
Alright, here is the much promised recipe for bliss balls. I debated calling them 'Balls that won't make you sick unless you're allergic to seeds, nuts, coconut or dates' but bliss balls seems to be more appealing.

So, first step is to get your hands on1/2 kilo pitted and dried dates (or about 4 cups).

Take the dates and smush them up into a food processor or hand blender-esque thing. If using a hand blender esque machine, you should do them in small batches and perhaps rinse out the container after 2 rounds to make sure it doesn't get too sticky and make strange noises. Usually this hasn't happened to me but it did this time since i was making twice as much as usual....

You should process them (use the pulse motion) until they roll themselves into a ball. Beware of the pits that were not in fact pitted - I found 2. This is why you smush them first with your hands.

*I forgot to mention the important step of really washing your hands and removing rings because this is going to get messy. dates are very very sticky. perhaps even wear a headband because my hair kept slipping into my eyes and i had to get jason to tuck it behind my ear because i was covered in datey goodness*

By this time the dates should be some sort of paste without big chunks. I mixed in 1 tablespoon of tahini (but you can use any nut butter) to get that nutty flavour throughout. The easiest way to mix is to flatten the paste out and stick the tahini on top and then mix and mix with your hands. It's like kneading dough except that you aren't making gluten so it doesn't get all connected and smooth. Outside will be smooth, but the mixture will still crack in the middle. oh and it's also not like dough because it's dates.

Next, take toast your favorite nuts and seeds. I did 1/2 c pumpkin seeds, 1/4 sunflower, about 1tbsp sesame seeds, 1/3 c cashews and 1/3 c almonds. Remember that little things toast faster than big things and toast accordingly. Use a dry pan on low heat. Stir a lot. Do not walk away. You want them to turn colour a little but not burn! They will keep toasting after you turn off the burner so transfer right away to your food processor tool of choice. The sesame seeds will totally burn if on too long, so I will repeat, do not ignore!

Next blend up your nuts and seeds - you should have about 1 1/3 cups or so. And then toast up 1/3 c of shredded coconut (unsweetened). I do the coconut separately because i really worry about it burning.

So this next part becomes a personal choice of how you want to mix it all. I flatten all the date paste again and then throw the warm and toasty (and great smelling) coconut on top and then fold in much like the tahini. Usually this is done in a nice sized mixing bowl. After that is time to mix in the seeds and nuts. Before i used to throw all the nut/seed mixture in with the coconut and then try to mix it all, but this time i did it for each individual ball and i think it was faster and didn't take longer. i moved the paste to one side of the bowl and then threw 1/3 of my nut/seed mix into the other part of the bowl. This way i could take about 1/2 tablespoon of paste and squish it into the seeds (flatten it again and it will pick up the bits of goodness) and then squish it all up and then roll into a ball in my hands. If you are mixing in too much nuts, the ball breaks apart. (nuts and balls, nuts and balls). Too little and it's really just a date ball. Usually about halfway through I realise that the first 3 balls are too date heavy and i re-do them. Meh, is meditative or something i figure. when rolling in your hand you get a feel for the right consistancy. if you are right on the cusp of too little paste you can ususally just push the ball together and it's fine.

with this much ingrediant, you can get between 12 and 24 balls depending on how big or small you want them to be. don't worry if you change partway, the paste actually works better the more you work it, so if you are like me and get to the end and realise you made some that were way too big, just break them up and rework them. I like to max out the nuts and seeds in them - the date paste is just a binder (yet a tasty binder at that). if you don't mix in enough nuts and seeds it can also taste a bit too date-ish.

I didn't mention it but as you run out of nut and seed mixture, add more. The bonus of adding it in as needed is if you are like me and you actually made too much, you will have some left over and you can just throw in the fridge to use on top of gratin or veggie bake or salad or something. Somehow I ended up with 1 2/3 cups of nut/seed mix (apparently my math was bad) but that's okay, it tastes good on everything.

Next take a pic cause you are feeling oh so good about yourself. Use your kitten ironing board as a backdrop. Then realise you've forgotten the cocao.



Sprinkle a teaspoon or so of cocao on top of bliss balls. I tried to do this using a spoon and a sifter and totally dumped all the cocoa on like, 3 balls. So if you do that, try to mix them all around afterwards. the cocoa should stick. The amount of cocoa is really subjective though, i like the contrast of the cocoa to the sweetness, but maybe its too much for you. make a test one and see if you like it or not. add less if you don't want it so strong. meh, there's no accounting for taste.

next, serve to people who are not allergic to nuts, seeds, coconuts, dates or anything else that you may have added. the celiacs should love you though, as should the vegans. for a raw version don't cook anything and if raw folk don't eat cocoa, then add whatever they eat instead.

yummy.

bliss balls.

after receiving much praise take full credit for the creations, never remembering the woman who has slaved over at least 8 batches of these little buggers to get them right. it's okay because she doesn't give any credit to the people who make them and sell them at grocery stores for 8x their price to produce. seriously, these things are cheap. 2 bucks worth of dates, plus 2 bucks worth of nuts and seeds... first batch perhaps pricey if you don't have the ingrediants to start but after buying the supplies you should have enough for a few batches.

also, use organic ingrediants if you want to be able to say, 'oh, and they're totally organic' to impress any of those people who get impresse by these things. actually, there's nothing stoping you from saying that even if you've bought irradiated goodness from Walmart. nothing but your conscience perhaps. keeping you awake at night.

speaking of walmart we just got their flyer and found a clock that jason bought for half the price they are selling it for. they are also selling a christmas village set complete with decked out walmart store in the middle. register for the free expansion set of the village main street christmas scene, complete with boarded up windows and 'for lease' signs on all the little shops.

oh, and lisa - one of your friends at the bbq wanted the recipe. i don't remember their name though...

can you freeze them? good question. i have frozen the date paste before (with tahini already added) and then defrosted in the fridge. it worked out fine. i'm not sure about after you add the nuts and seeds. i have one in the freezer right now and we'll see how it turns out in couple of days.

ta da!

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1 cup 250 ml sugar
2 Tbsp30 ml butter
2 eggs
2 large cups 275 ml rolled oats
½ tsp 3 ml salt
4 Tbsp 60 ml flour
2 tsp 10 ml baking powder
3 ml 500 g almond extract

PREHEAT oven to 325 F160 C .
In a medium sized bowl, CREAM TOGETHER sugar and butter, add eggs.
MIX WELL.
ADD all other ingredients. MIX WELL.
Using a teaspoon, DROP onto a cookie sheet lined with parchment paper.
LEAVE ROOM for macaroons to spread.
BAKE 15-18 minutes, until golden.
COOL on cookie sheet for 1 minute.
REMOVE from parchment using a spatula.

Notes: Makes about 24 macaroons. Store covered on the counter for one week, or freeze for 1 month.

I was wondering who Martin was. I’m still not sure, but I looked for the recipe online to try to flesh out some of the details here. It would seem this is a well-known dish named after some Martin guy, and not a recipe developed by a friend of Grandma’s named Martin.

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1 tsp 5 ml butter/margarine
1 tsp 5 ml flour
1/2 cup 125 ml milk
1/4 cup 63 ml grated cheese
4 eggs
4 pieces of bread

PREHEAT oven to 350ºF 175ºC
In a stove and oven-safe pan, MELT butter over medium low heat. STIR in flour.
Slowly ADD milk STIR well. ADD cheese. SITR until cheese is melted.
Carefully DROP in 4 eggs.
PUT IN oven. Cook uncovered until eggs are set (8-10 minutes.)
While cooking, TOAST bread.

Serve over toast immediately.

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2 Tbsp30 ml Instant Coffee crystals
3 Tbsp 45 mllight cream/half and half
1 cup 250 mlsoftened butter/margarine
2/3 cup 167 mlgranulated white sugar
2/3 cup 167 mlpacked brown sugar
1 tsp 5 mlbaking soda
¼ tsp 1 mlsalt
1 egg
1 tsp 5 mlvanilla
2 ¼ cups 563 mlall purpose flour
¼ cup 63 mlunsweetened cocoa powder
½ cup 125 mlchopped walnuts/pecans
½ cup 125 mlminiature semi- sweet chocolate chips
PRE HEAT oven to 375°F190°C.
In a small bowl, DISSOLVE coffee crystals in 1 Tbsp 15 mlof light cream. SET ASIDE.
 In a large mixing bowl, BEAT butter until very soft.
ADD granulated sugar, brown sugar, baking soda and salt. BEAT until combined, scraping sides of bowl occasionally.
BEAT IN coffee mixture, egg and vanilla until combined.
BEAT IN as much of the flour as you can with the mixer. STIR in any remaining flour.
 DIVIDE the dough in half. REMOVE one portion from bowl and SET ASIDE in another bowl.
STIR in the remaining 2 Tbsp 30 mlof light cream and the cocoa powder into the remaining portion.
STIR nuts into the chocolate portion.
STIR chocolate chips into the plain dough.
DROP scant teaspoons of each dough, side by side, onto an un-greased cookie sheet (for best results, line the cookie sheet with parchment paper before cooking).
PRESS dough pairs together.
BAKE for 8 or 9 minutes or until just set.
LET STAND on cookie sheet for 1 minute after removing from oven.
TRANSFER to a wire rack and let cool.

Notes:
Makes ? dozen cookies. Keep unrefrigerated for 2 weeks or frozen 1 month.

I have a poor memory, but I remember the first time I tried these little round sweet and tender delights. Mrs. Kickbush was always so generous, it was no surprise that she would share her recipe with me.
I also remember the phone call to Mrs. K the first time I tried the recipe. “It is just all crumbly and floury - are you sure I have added all the ingredients?” “DON’T add anything! Just keep working it, the dough will come together.” Which it did, and always has - it takes longer if the ingredients are colder.
Once, I was in a hurry to get one more batch done the day before the cookie exchange at work. Instead of refrigerating the rolls and then slicing, I rolled/patted the dough directly onto a parchment-lined cooking sheet. I sliced the slab into wafers before baking the solid mass. It worked really well, the slab broke apart at the slices perfectly and left me with rectangular, very lightly coloured cookies. The slab only browned slightly around the edges.

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1 cup250 ml butter
¾ cup190 ml rice flour
1¾ cup440 ml white flour
½ cup125 ml icing sugar
½ tsp3 ml salt

Options:
½ tsp3 ml maple/walnut/pecan/almond extract/syrup
Try substituting corn masa harina (not meal) for the rice flour.
Or whole wheat for white wheat flour.

MEASURE butter when it is cold.
In a mediums-sized bowl, ALLOW butter to WARM to room temperature.
PREHEAT oven to 325°F160 C.
SIFT over butter, flours, sugar and salt. (ADD extract/syrups)
CREAM together. CONTUNUE until well combined.
KNEAD with your hands for 5 minutes. It will all come together to form a nice dough.
DIVIDE dough in ½ and make 2 rolls about 1”3 cm in diameter.
CHILL at least 2 hours. (can also be frozen for 1 month at this stage, then defrosted in the refrigerator)
SLICE rolls into ¼“6 mm cookies.
PLACE on 2 ungreased pans lined with parchment paper. (the cookies only spread slightly, so can be well within ½"1 cm from each other)
BAKE at 325°F160 C for 12-18 minutes.
WATCH carefully after 10 minutes. Cookies should hardly golden at all.
COOL on the pan for 5 minutes before transferring.
COOKIES are best when aged for 1 week in an airtight container.

Notes: Makes 48 cookies. Store in an airtight container at room temperature for up to 3 weeks, or freeze for 1 month. Recipe can be doubled, but then knead it for longer.

Adapted from “Better Homes and Gardens Old-Fashioned Home Baking”. This recipe is double the original - because they are that good.
A lifetime ago, when I was in college, and did such things, I would add “pot, the size of 2 thumbs - well crumbled” and subtract 1/4 cup of the four. The overall effect was not bad. But not as good as Nettie’s Chocolate Chip and Green Cookies - which I will one day get you the recipe for.

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1 cup250 ml shortening/lard
1 cup250 ml butter/margarine
5 cups1 1/4 litre white/whole wheat flour
2 cups500 ml packed brown sugar
1 cup250 ml white sugar
4 eggs
2 tsp10 ml vanilla
1 tsp5 ml baking soda
2 - 12 oz340 g packages/4 cups1 litre semisweet chocolate pieces/candy-coated milk chocolate pieces
2 cups500 ml chopped pecans/walnuts/hazelnuts

ADD shortening and butter to a very large bowl. ALLOW to reach room temperature (it takes about 1/2 an hour on the counter or about 40 seconds in the microwave.)
BEAT shortening and butter until softened.
ADD about ½ of the flour and MIX.
ADD sugars, eggs, vanilla and baking soda and MIX well.
ADD remaining flour, chocolate and nuts.
PREHEAT oven to 375F190C.
LINE cookie sheet with parchment paper.
DROP dough from a rounded teaspoon 1 "2 cm apart onto cookie sheet.
BAKE at 375F190C for 10 – 12 minutes, until edges are lightly browned.
REMOVE from the cookie sheet and COOL on a wire rack.


Notes:
Makes about 4 dozen cookies. The original recipe was ½ this one, but that was never enough!

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1 cake/1 package/2 1/4 tsp11 ml yeast
1 Tbsp15 ml white sugar
1 1/4 cup280 ml luke warm milk
2 Tbsp30 ml melted shortening
approx. 4 cups1 litre sifted flour
1 well-beaten egg
1 tsp5 ml salt
another well-beaten egg
another 2 Tbsp30 ml milk

HEAT milk over the stove, or in microwave. Make sure it is only luke warm.
DISSOLVE yeast and sugar in milk.
ADD shortening and 2 cups500 ml flour. BEAT thoroughly.
ADD 1 egg.
GRADUALLY ADD rest of flour (enough to make a dough that can be handled easily) and salt.
TURN ONTO board and
KNEAD LIGHTLY and thoroughly, using as little flour as possible (about 5 minutes.)
PLACE in well-greased bowl.
COVER and SET ASIDE in a warm place free from draught to rise about 2 hours.
FORM into walnut-sized biscuits. PLACE 1 "2 cm apart in well-buttered, shallow pan.
LET RISE ‘til double in bulk (about half an hour.)
PREHEAT oven to 375F190C.
BRUSH with 1 egg and 2 Tbsp30 ml milk (if desired - this puts a nice finish on the rolls.)
BAKE at 375F190C about 9 minutes.
Serve while still warm.

Notes:
Click here for an external link with tips on breadmaking and working with yeast.
This recipe will enable you to start your rolls as late as 9:30 am and serve at noon.
You can also make larger buns and bake them about 11 minutes.
Once cooled to room temperature, rolls can be stored in a plastic bag on the counter for 3 days, or frozen for 1 month.

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1/2 cup125 ml popcorn kernels
1/4 cup60 ml white sugar
1/4 cup60 ml corn/peanut/sunflower/canola oil

Options:
melted butter
salt

HEAT on high enough oil to coat the bottom of a large pot.
ADD popcorn and sugar. LOWER HEAT to medium-high.
CONSTANTLY SHAKE the pot to ensure that the popcorn does not burn.
Once the popping has slowed to one pop/second, REMOVE the pot from heat.
Immediately TRANSFER to a bowl.
ADD melted butter and a dash salt, if desired.

Notes:
Using corn oil intensifies the corn flavour.