Wednesday, March 23, 2011

Filipino Food for the Gods

When I was working at China Bank, I've been to a lot of provinces, doing branch software installations and network configurations. Bacolod is one of those provinces I visited, and it is where I first experienced the heavenly taste of Food for the Gods(FftG). I was buying "pasalubong" (a present given by someone arriving from a trip) at Virgie's Homemade Products and the owner said Butterscotch and FftG were among their bestsellers. So I bought a few packs of both and oh my, I ate all the FftG even before my colleagues and I boarded the plane. Since then, FftG became my favorite. 

Filipino FftG is basically dates and walnut bar. I'm not really sure why this was named FftG...some say it's because the main ingredients: dates and walnuts are not easily available in the Philippines and hence, very expensive and only the rich can afford it. Some say it's because FftG is heavenly delicious, which I agree. :) Oh well,  what I know for sure is:  this is a really, really delightful treat that's so easy and quick to make; no special equipment needed.  

Food for the Gods is a favorite treat among Filipinos especially during the holidays.  It is a very good gift during Valentine's Day and Christmas. Baked with a delightful blend of dates, walnuts, molasses, and honey (plus pecans in my recipe), these bars are very delicious and addictive. I've been baking FftG for more than 10 years now, but I never get tired of it.

You should try it. It’s simple to make...and will give your kitchen a very pleasing aroma that gives you a reason to bake more. :)


And I'll be donating Food for the Gods to the Online Bake Sale for Japan hosted by The Tomato Tart of Sabrina Modelle. Please support me and other fellow foodies in this cause!

Now, here's the recipe...

Ingredients:
  • 1 ¼ cups sifted all-purpose flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup butter, softened
  • 1 cup brown sugar (I always use Sugar In The Raw for my Food for the Gods. It's healthier and has richer taste.)
  • 3 eggs
  • 1 Tbsp molasses
  • 1 Tbsp Honey
  • ½ tsp vanilla extract
  • ½ cup chopped walnuts
  • ½ cup chopped pecans
  • 1 cup pitted dried dates, chopped
For Toppings: (optional) - I just want my Food for the Gods to be really chunky.
  • 2 Tbsp chopped walnuts
  • 2 Tbsp chopped pecans

Procedure:
1. Preheat oven to 350 degrees F.
2. Lightly grease a 9x13 inch pan.
3. Combine the first 4 ingredients. Take ½ cup of flour mixture and dredge the dates.
4. Cream butter and sugar.
5. Add eggs, one a time, and beat well after every addition. Gradually stir in flour mixture. Add the molasses, honey and vanilla extract. Mix well.
6. Fold in dates and nuts into the mixture until well combined.
7. Pour batter into prepared pan and bake for 10 minutes.
8. Sprinkle toppings. Lower heat to 300 degrees F (150 degrees C) and bake for 30-35 minutes or until inserted toothpick comes out clean.


9. Cool for about 30 minutes and cut into bars of not more than 2x2 inches in size. Wrap individually with foil or colored cellophane.


 Or you can just serve it as is!  :)

17 comments :

  1. What a great combination of dried nuts and fruits, and all that yummy sweetness.I love how you've individually wrapped pieces! A heavenly idea! Yvette x
    http://yvettesblogs.com/2011/03/24/food-of-the-gods/

    ReplyDelete
  2. Honey, dates, nuts.. it sounds like a very delicious thing!

    ReplyDelete
  3. so lovely, what more with the wrapping, am sure will be a sell-out.

    ReplyDelete
  4. That looks very yummy. All my favorite foods put together.

    Thank you for linking up Foodie Wednesday. Hope you can join us next week as well.

    ReplyDelete
  5. I hope these are a great hit at the bake sale. Thanks for sharing and helping out Japan.

    ReplyDelete
  6. I hope so too! It's a meaningful cause that I really want to be a part of.

    ReplyDelete
  7. Hi Tina,
    This is truly a recipe for the Gods. It really looks delicious. Thank you so much for sharing with Full Plate Thursday and please come back!

    ReplyDelete
  8. This sounds wonderful. Thanks for sharing it. I look forward to seeing you at What's On the Menu Wednesday this week. Happy Spring

    ReplyDelete
  9. Hi! I'm so glad I found you and this recipe. I made these and posted it on my blog and linked it back to you too! This was something I've been searching and craving for years. Thanks so much for sharing :D

    ReplyDelete
  10. What a deliciously yummy cake! I'm a huge, huge fan of dates and nuts with molasses, so I'm definitely going to have to give a try!

    ReplyDelete
  11. When do you add the honey, molasses, and vanilla? I would guess after step 5? Thanks for the recipe!

    ReplyDelete
  12. these are delicious, thanks for posting

    ReplyDelete
  13. Hi! Does the recipe call for sweetened date preserves? I don't think I can find molasses where I'm at; will it make a big difference if I take this out of the recipe? Thanks!

    ReplyDelete
    Replies
    1. It's better to use chopped pitted dried dates. As for the molasses, I use it to give the Food for the Gods a darker color, but you can just omit that and use 2 Tbsp of honey instead.

      Delete
  14. Tina, the Food for the Gods I bought from the Typhoon Haiyan Online Bakesale was a HUGE hit with my very picky 11-year old son! This is a kid who coudl smell a "bad eggroll" (as he put it) from 10 paces back. I now have to see if your recipe could be replicated by my husband. His version is way chewier and the kid likes yurs better. Thanks again!

    ReplyDelete
    Replies
    1. Soo happy to know that your son liked the Food for the Gods, Kris!
      I'm pretty sure Ricky would be able to replicate this recipe. :)

      Delete