Ingredients

1/2 cup (1 stick) unsalted butter
1 cup white sugar
1 cup chopped dates*
1 egg, beaten
1 cup chopped walnuts
2 cups puffed rice cereal, such as Rice Krispies
1/2 cup sweetened flaked coconut, for rolling
1/2 cup walnuts, finely chopped, for rolling

Directions

1. In a medium saucepan, melt butter with sugar, then add chopped dates. Stirring very quickly, add in beaten egg. Bring mixture to a boil, stirring constantly, and allow to boil for 4 to 5 minutes.
2. Remove from heat, and add chopped walnuts and puffed rice, mixing well. Spread mixture onto a heatsafe pan, and allow to cool. Cut into even, 1-inch sized cubes.
3. Combine finely chopped walnuts and flaked coconut in a shallow dish. Grease hands with butter, and, using hands, shape each date square into an individual sphere, then roll it in the walnut-and-coconut mixture. Shake excess off.

Makes about 40 date balls.


*Note: Whole dates that have been chopped by hand do not make a sufficient substitute. Look for sweetened, pre-cut dates in the dried fruit aisle of your supermarket.

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Ingredients

4 medium russet potatoes (about 2 pounds)
1 large egg, beaten
1/4 teaspoon baking powder
1 tablespoon all-purpose flour
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 medium yellow onion
8 tablespoons (1 stick) unsalted butter

Directions

1. Preheat the oven to 200°F.
2. Peel the potatoes and keep them submerged in cold water.
3. In a mixing bowl, whisk together the egg, baking powder, flour, salt, and pepper.
4. Using the large holes on a box grater, grate the onion and add it to egg mixture. Grate the potatoes onto a clean kitchen towel and wring as much water out of them as you can. Add the potatoes to the egg mixture. Toss so that the mixture is evenly combined.
5. Heat a medium saute pan over medium heat and melt half of the butter in it. Using half of the potato mixture, shape 4 pancakes, each about 4 inches in diameter and about 1/2 inch thick. Saute the pancakes in butter until each side is golden brown and the interior is cooked through, 15 to 20 minutes.
6. Transfer them to a plate lined with paper towels and keep them warm in the oven while you shape and cook 4 more pancakes using the remaining butter and potato mixture.

Serves 8.

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