Comments on: Date-Nut Bars (aka Food for the Gods)

By: nylene

nylene — Sat, 11 Apr 2009 07:19:14 +0000

Hi! :)
I just saw killion’s tel no while surfing…
It’s 733-8221 / 733-7033 / 733-2093

By: thea

thea — Thu, 26 Feb 2009 02:55:08 +0000

hello…i’m new here, but i’ve heard of this site from Yummy mag. I would like to know the telephone number of killion in quiapo? does anybody know it? please post it here…thanks!

By: marissewalangkaparis

marissewalangkaparis — Wed, 10 Dec 2008 10:10:33 +0000

Wow am glad I got into this archived recipe MM. My hubby asked me to make some FFTG as he loves them. Let me surprise him (hope it turns out well). Am normally successful with cakes that are heavy or pound cakes(always booboo with angel,chiffon..hehehehe). Will let you know….Daghan salamat. My sons are so happy when they see me armed with my mixer and baking stuff lately…

By: sharon Y.

sharon Y. — Wed, 15 Oct 2008 13:39:10 +0000

hi everyone!! so lucky to stumble on this . the whole day i have been craving for food for the gods bec i got a kilo or iranian seyer dates that i have been nibbling on and got a kilo of vietnam cashew also!! yummmmy

i love your site market man!! this has been my guideline for my daily menus :)
thank you so much! :)

By: Sanjay Saroopdas

Sanjay Saroopdas — Wed, 15 Oct 2008 02:54:08 +0000

Hi,

I’m based in Cebu and I need to find supplier of of glazed fruits, raisins and walnuts who I can pay via deposit to their account and then they can send goods via 2Go to Cebu.

Do you know of a any supplier who can do this for me? Does Killion accept this type of instruction?

My Qty is about 50 kilos of each.

Sincerely,

Sanjay
Sanjay

By: Jill

Jill — Wed, 24 Sep 2008 07:08:37 +0000

I’ve read a number of FFTG recipes and this one intrigued me the most. After reading the comparisons you made with store-bought FFTG and this recipe, I thought I’d give it a try. There were a few things on the recipe that I did not follow. One was sifting the dry ingredients because I did not a sifter. (What’s the purpose of sifting?) I also just had margarine in my refrigerator so I used that instead of butter. And instead of using 2 cups of dates, I only used about 1.5 cups because that’s all I had. I must say though that I experimented by using only 1/2 cup of granulated sugar and 1/2 cup of brown sugar, only because I wanted to get that caramelized taste. Overall, I thought it tasted pretty good! I thought this recipe would not give me the cakey texture that I like but it actually had enough to balance out the crunch of the nuts and the chewy dates. My mom thought that it was on the sweet side — maybe if I had used fresh dates instead of the chopped ones which are covered with sugar, then the sweetness would’ve been perfect for her. Oh and also, I baked this in a Pyrex baking dish — just lightly greased it with Pam and did away with the foil lining — it worked well. Thanks so much for posting this recipe! I can just imagine how much better it would’ve been had I not substituted and cut back on the ingredients.

By: Traci

Traci — Mon, 21 Jan 2008 04:07:54 +0000

Thanks for your input, MM, but I think I will stick to your original suggestion (sort of, by sticking to unflavored liquor). Since I don’t know where my dad’s brandy is, I wonder what vodka-infused dates will taste like?
I will report on the results :)

By: Marketman

Marketman — Sat, 19 Jan 2008 09:20:09 +0000

Traci, I have never had a cherry brandy flavored date… I don’t think it would be a nice variation to the bars, but you may still want to give it a try and find out. Who knows? You may invent a new dessert?! :)

By: Traci

Traci — Sat, 19 Jan 2008 08:42:42 +0000

I should say, affected in a negative way? Will cherry brandy flavored dates be too awful in these bars?

By: Traci

Traci — Sat, 19 Jan 2008 08:41:29 +0000

MM,
Do you think the taste of the dates will be seriously affected if I use cherry brandy to soak them in?
Thanks!