- 18 Large Medjool Dates
- 18 Pieces Gruyere or Parmesan cheese ( about 1” x 1/4”)
- 6 slices bacon, each cut into thirds
Preheat oven to 450 degrees.
Slit each date along one side and remove the pit.
Insert a piece of cheese into each date.
Wrap a piece of bacon around each stuffed date and secure with a toothpick.
Put the dates on a parchment lined baking sheet.
Bake for about 6-7 minutes until the bacon on top is crisp.
Using tongs, turn the dates and bake for another 6-7 minutes until the bacon is crisp.
Remove from the oven and place the dates on to a paper towel lined plate to absorb any grease from the bacon.
Dates may be arranged on a platter as an appetizer, or used as a fresh baby greens salad topper.
- 2 cup sifted flour
- 3 tsp baking powder
- 1/2 tsp salt
- 2 tbsp sugar
- 3 eggs, separated
- 2-1/4 cups milk
- 1/4 cup melted shortening
Sift flour, baking powder, salt and sugar together.
Combine beaten egg yolks, milk and melted shortening. Stir quickly into dry ingredients.
Fold in stiffly beaten egg whites and bake on hot waffle iron.
Serve with syrup or honey.
Bacon Waffles – Decrease shortening to 2 tablespoons and add 1 slice crisp bacon, chopped, to each waffle before closing iron.
Buckwheat Waffles – Decrease white flour to 1 cup. Add 1 cup buckwheat flour. Increase baking powder to 4 tsp.
Coconut Waffles – Add 1 cup shredded coconut to batter.
Nut Waffles – Add 1 cup chopped nuts to waffle batter.
Strawberry Waffles – Crush 1 pint strawberries. Whip 1/2 cup heavy cream, add 1 tablespoon confectioners’ sugar and few drops vanilla. Cover waffles with strawberries and top with cream.