Yuma

Medjool Date

Festival 2013

Saturday 16th November 2013 - Historic Downtown Yuma

DO YOU LIKE A COOKERY CHALLENGE?

ARE YOU A CREATIVE COOK?

ENTER OUR MEDJOOL DATE RECIPE CONTEST FOR A CHANCE TO WIN $500

Take part in our 2013 cookery contest and win one of our 3 prizes.

Be creative in designing a dish featuring Natural Delights Medjool Dates and be the culinary talk of the town.

First Prize $100

Second Prize $75

Third Prize $50

Judging takes place in the Art Gallery Theater at 2:30 PM

 

Recipe must be your own creation

Click here for more information and an entry form.

Congratulations to last years winners Sharon Register & Tecia Cox

Bard Valley Cheesecake

Submitted by: Sharon Register & Tecia Cox

 

Crust:

12                 pecan shortbread cookies, crushed

10                 Graham crackers, crushed

4 tbsp           butter, melted

 

Filling:

30                  large Medjool dates, separated

3 tbsp           dark chocolate fudge topping

6 slices        bacon, cooked and crumbled

1 cup            pecans, chopped

 

Batter:

4 x 8 oz.        package cream cheese, room temperature

1½ cups       granulated white sugar

¾ cup            milk

4                    eggs

1 cup            sour cream

1 tbsp.          vanilla

¼ cup           all purpose flour

 

Preheat oven to 350 degrees.  Grease 10" spring form pan with cooking spray.  In a medium size bowl mix crushed pecan shortbread cookies and crushed graham crackers together.  Add melted butter and mix.  Press mixture in the bottom of the spring form pan to form the crust.

 

Set aside (5) Large Medjool dates for garnish to use later.  Remove majority of date skin and seed of (25) dates.  Place naked dates in medium size bowl and smash.  Add dark chocolate fudge topping and mix into date mixture.  Spread mixture in the spring form pan over the crust, bottom only.  Sprinkle bacon crumbs over chocolate date mixture.  Sprinkle pecan pieces over crumbled bacon.

 

In a large mixing bowl mix cream cheese and then gradually add in sugar, blend until smooth.  Add milk and blend until incorporated into cream cheese mixture.  Add eggs, one at a time while mixing.  Mix in sour cream and vanilla until smooth.  Blend in flour while mixing until batter is smooth.  Scrape sides and bottom of bowl and blend again if necessary until smooth.

 

Pour batter on top of filling.  Bake in preheated oven for 1 hour.  After 1 hour turn oven off.  Do not open oven and leave cake in oven to cool for approximately 6 hours.  This reduces chances of the cake cracking.  Remove from oven and chill for 2 hours before serving.  Split remaining 5 dates in half, removing seed.  Place date half; cut side down, on top of cake.  Cut, serve and enjoy this unique taste.

 

Serves 10

 

 

 

 Yuma Medjool Date Festival

    Brought To You By

 Cooking With Dates

Recipe Contest

Cookery Demonstration