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
12 pecan shortbread cookies, crushed
10 Graham crackers, crushed
4 tbsp butter, melted
30 large Medjool dates, separated
3 tbsp dark chocolate fudge topping
6 slices bacon, cooked and crumbled
1 cup pecans, chopped
4 x 8 oz. package cream cheese, room temperature
1½ cups granulated white sugar
¾ cup milk
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.