This quick soup comes together quickly and is filling and perhaps even nutritious. Making a “moughe” means sautéing the vegetables in oil in the beginning. This is my own phrase that I actually stole from my 3-year-old daughter, Amy!
| Prep Time: | 15 mins |
| Cook Time: | 5 mins |
| Additional Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 36 |
| Yield: | 3 dozen |
Ingredients
- 3 tablespoons butter
- 1 ½ cups chopped dates
- 1 cup white sugar
- 2 eggs, lightly beaten
- 2 cups crispy rice cereal (such as Rice Krispies®)
- ½ cup chopped pecans
- 1 cup flaked coconut
Instructions
- Melt butter in a large skillet over medium heat. Add dates, sugar, and eggs; cook and stir until mixture thickens and leaves the sides of the skillet, 5 to 10 minutes. Remove from heat; add crispy rice cereal and pecans. Stir cookie dough until well-mixed.
- Place coconut in a shallow bowl. Drop teaspoonfuls of cookie dough into coconut and roll to coat and form into balls. Let cookies cool, about 20 minutes.
Nutrition Facts
| Calories | 78 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 13 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 1 g |
| Sodium | 29 mg |
| Sugars | 10 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
My Mom always made these at Christmas time but I never asked her for the recipe and had no idea where she got it from, had never seen a written copy (like some of her recipes written by hand in the back of an old Five Roses cookbook) She called them Frying Pan Cookies. When I was growing up they weren’t my favourite because I didn’t like dates, but now I guess my tastes have changed, because I was missing them along with my Mom at Christmas time and so glad I found this. Just made them and they brought back so many good memories of Christmases past.
Very good! It takes a bit of work, but if you have the ingredients measured out ahead of time, that makes it easier.