Hello, everyone! As promised, here is my March contribution to the Fool for Romance Giveaway Extravaganza!
Comment on my blog here today for a chance to win a spot in the Great Big Giveaway. At month’s end, the winners for each day will have a chance to win a HUMONGOUS prize pack from all the contributing authors for the month…including a Kindle! It’s a fun and fabulous event, there are plenty of ways to win, and I’m so happy to be a part of it!
My contribution to the prize pack: A signed (by both me and Sherri) Dark-Hunter Companion, along with assorted other fun D-H buttons and bookmarks and ornaments and stuffage!
So let’s get to today’s entry: RECIPES. After all, what’s the one thing most of us love even more than romance? FOOD!
In the Greek section of The Dark-Hunter Companion, I broke a bunch of rules and printed some of my family’s recipes. I just don’t think great recipes are meant to die along with their creators…and since I probably won’t have the opportunity to personally cook for every single one of you, why should you never be able to taste my Greek Chicken or Baklava?
Today I share with you a new recipe — and because I have a migraine this morning, it’s going to be GLUTEN FREE. This delicious recipe can be enjoyed by both my sister and myself without us regretting it later with stomach aches and headaches.
My mother perfected this recipe and passed it along–Soteria and I pretty much shared an entire batch of these over our Greek Christmas holidays. I hope you enjoy the recipe. And if you know of any other great gluten-free recipes, please link to them or post them here in the comments so that we might all share in the yumminess!
DATE LAYER BARS (gluten free)
1 pound pitted dates (Costco usually has great dates)
1/2 cup sugar
1/2 cup water (or 1/4 cup orange liquor (Triple Sec) and 1/4 cup water)
Stir constantly over medium heat until mixture boils and thickens. Cool. Just before using, add 1/2 cup finely chopped walnuts.
3/4 cup butter
1 cup brown sugar
3/4 cup almond flour (or just superfinely chop up 3/4 cup of any kind of nuts)
3/4 cup Gluten Free All Purpose Flour (they sell this at the grocery store – it’s easy to find)
1/2 tsp baking soda
1 tsp salt
1 1/2 cups quick-cooking oats
2 Tbsp water
Cream together sugar & butter. Sift dry ingredients & stir into creamed mixture. Add oats & water; mix until crumbly.
Firmly pat 1/2 of the mixture into a greased 9×13 baking dish. Spread with date filling. Drop remaining 1/2 of crust mixture on top and pat smooth.
Bake at 350 degrees for about 35 minutes. Cool and enjoy!
Remember — please comment and/or share a recipe in order to participate in the contest!