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Ginger Date Pinwheels Recipe
|Shortening||1⁄2 Cup (8 tbs)|
|Brown sugar||1 3⁄4 Cup (28 tbs)|
|Dark molasses||1⁄4 Cup (4 tbs)|
|Sifted all purpose flour||2 3⁄4 Cup (44 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Ground ginger||2 Teaspoon|
|Date filling/Fig filling||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 4090 Calories from Fat 990
% Daily Value*
Total Fat 112 g172.6%
Saturated Fat 28.2 g141.2%
Trans Fat 13.5 g
Cholesterol 211.5 mg
Sodium 2133.8 mg88.9%
Total Carbohydrates 748 g249.2%
Dietary Fiber 17.9 g71.7%
Sugars 450.7 g
Protein 45 g89.9%
Vitamin A 5.4% Vitamin C 1.8%
Calcium 92% Iron 156%
*Based on a 2000 Calorie diet
Stir in sifted dry ingredients.
Chill until easy to roll.
Divide dough in two and roll each out into a 7x 14-inch rectangle between 2 sheets of floured wax paper.
Spread each rectangle to within 1 inch of the long edge with 1/2 cup date filling.
Roll up like a jelly roll.
Wrap rolls in wax paper and chill overnight.
Slice 1/4 inch thick and arrange on well-oiled cooky sheets.
Bake at 375F for 8 to 10 minutes.
Do not overbake.
Lift immediately to cake coolers.
Date filling: Cook 1/2 pound chopped dates or fancy black figs with 3/4 cup water, 1/2 cup brown sugar and 1/4 teaspoon grated lemon rind until dates are soft and mixture is thick.