Desert Wildflower Gourmet Honey Mustard Dressing or Dip

Ingredients:
5 tablespoons Desert Wildflower Gourmet Arizona honey
3 tablespoons smooth Dijon mustard
2 tablespoons rice wine vinegar

Directions Combine all ingredients in a bowl and whisk until smooth. Serve as a dressing or a dip.

Medjool Date and Pecan Coffee Cake

First make Medjool Date Filling:
2 ¼ cups chopped Medjool Dates
1 cup water2 Tbsp Sugar
Mix all in a saucepan. Cook over low heat, stirring constantly until thickened. Cool

Next, mix streusel topping:
½ cup flour
¼ cup sugar
½ cup cinnamon
¼ cup butter

Combine flour, sugar and cinnamon. Cut in butter until crumbly.Last, prepare cake batter:

¾ cup butter
1 ½ cups sugar
3 eggs
1 tsp. vanilla
3 cups flour
1 ½ tsp Baking Soda
1 cup sour cream

1 recipe Medjool Date Filling

½ cup Chopped Walnut or PecansStreusel Topping



Preheat oven to 375 degrees. Grease two 9-inch round cake pans. Cream the butter & sugar. Beat in eggs until mixture is light & fluffy. Add vanilla. Combine flour and soda; add to creamed mixture alternately with sour cream. Divide batter evenly in cake pans. Spread Medjool Date filling on top of batter. Sprinkle streusel topping over Medjool Date filling and top with pecans of walnut pieces. Bake 25 to 30 minutes.

Savory Stuffed Dates

24 whole blanched ALMONDS
24 MEDJOOL DATES (Pitted)
1 1/4 tsp. Ground white pepper
¾ tsp. ground nutmeg
¼ tsp. ground cinnamon
3 tsp. dry mustard
4 Tbsp. soy sauce2 tsp. safflower oil



Stuff Dates with almonds. Press dates to reshape. In a bowl combine remaining ingredients; add MEDJOOL DATES. Stir to coat Dates. Let stand three hours, stirring occasionally. When ready to serve arrange dates on a baking sheet. Bake in a 350 degree oven till heat through (about 6-7 minutes). Insert a cocktail pick into each date and stick them into a grapefruit. Place on a serving tray; serve hot. Makes 24 pieces (6-8 servings)

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