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..................................Fresh Baked - Date Bars

...........Please Visit us at: http://www.SuncatcherDatecakes.com

Welcome to SUNCATCHER DATECAKES By Oasis Grove Marketing, LLC. We are located in Malta Bend, Missouri. Our kitchen is the center for manufacturing gourmet “Natural Date Bars”. Naturally delicious, our date bars are slow-baked to perfection and made from the finest, all-natural ingredients available. We use fresh dates from California, vine-ripened raisins from California, 100 percent whole wheat flour, 100 percent whole grain rolled oats, 100 percent raw dark brown sugar, sweet butter and fresh squeezed orange juice.

Inspiration
Inspiration for our products started years ago while traveling and working overseas. Date cakes similar to (Maamoul) were served with coffee on Saudia Airlines. These small round cakes in a pastry shell were filled with fresh “date fruit” grown on desert oases throughout the Kingdom of Saudi Arabia. Date cakes were made by Marriott Catering Corporation under contract for Saudia Airlines to serve to their guests as a sign of traditional hospitality. The pastry was naturally delicious and difficult to forget. Our idea was create a comparable product, manufacture it from fresh California dates, and present to the American Community for your enjoyment.

Our Mission
Our Mission is to provide customers with a unique range of fresh gourmet “natural date fruit” products; present our products in elegant design packaging; achieve success through product innovation; manufacture superior products and to deliver warm, friendly, dependable customer care.

Our Date Bars
Our Date Bars contain no trans fats, no preservatives, are naturally deliciously and nutritious, packed with energy captured from the sun.

Our Guarantee
Our Guarantee: if you are not completely satisfied then neither are we. You must be delighted or we’ll promptly send a replacement, refund your money or credit your account.

Have a great date day!

The SUNCATCHER DATECAKES Crew

I can completely relate to you. MY grandmother's family is from New Mexico and I can still remember the first time I had these delicious little treats. I didn't know what they were and I didn't want to try them but I did anyway and I have been in love with them since them. We never have to worry about them going cold or to waste.

I have been eating these cookies for years and have always wondered where did they come from. Today I bought a pack fo the figs and the thought came to my mine to go on the internet and find out. Now the mystery is over. I thought the Koreans made and controlled them. They are the only ones that I know who sell them. Thanks for the research

I read your blog entry on these, but I'm still sort of wondering...where is the recipe from? It seems like something they would make in Greece or somewhere in the Middle East. Did you ever figure that out?

I was reading Bill Buford's book Heat this weekend and he writes about learning to make pasta in a small mountain town in Italy. He feels a loss because He no longer has contact with the women and her aunts that taught him. He writes, " It is, I concluded, a side effect of this kind of food, one that's handed down from one generation to another, often in conditions of adversity, that you end up thinking of the dead, that the very stuff that sustains you tastes somehow of mortality." This passage touched me and I immediately thought of it as I read your piece. Always enjoy reading your stuff!

my siblings and i used to eat this all the time in new mexico when we were little. they're the best when they're still warm and melt-in-your-mouthy (not greasy), drizzled with honey and cinnamon. is this a southwestern thing? in my mind it is.

These remind me of when I had beignets at Cafe Du Monde, in New Orleans. They were the most delicious things I had ever tasted, of course the atmosphere didn't hurt either. How can one bite create a memory that can last a lifetime? Thanks Lisa for the memory.

me oh my crawfish pie and file gumbo - son of a gun - have big fun on the bayou
and oysters, fried alligator, red beans and rice and a Pim's cup
and some gospel music
what a culture - that food and music!

Oh goodness, I just got goosebumps. That event is my most memorable food moment. Love those crawfish beignets and sacks from Pattons. I also had some great catfish there and the ginger iced tea is the best I've had. Makes me want to go back again...mwah...

Now you tell me! (was there for Weekend 1). Full agreement on the mouth-watering cochon de lait po boy. Never got to those others, although I did openly covet a neighbor's crawfish sack to no avail. Despite all the temptation I found it hard to eat much midday between the big breakfasts and dinners, not to mention trying to catch as much music as possible.

Another recommendation at the festival: deepfried eggplant slices topped with etouffe.

And one for dinner in town: Cochon was a revelation, especially the wood-oven roasted oysters, fried alligator and boudin (thanks to Ed Levine and serious-eater malenky for that tip!)

Couldn't agree more about coffee-house culture! I frequent two of our local coffee shops, Helios Coffee Company and The Third Place, both on Glenwood Ave in Raleigh. Great conversation spots, creative work environments...oh, and great coffee.

I get a kick out of reading the Starbucks gossip blog...have you all seen it?

http://starbucksgossip.com/

I get lost in it for an hour at a time!

- Lea at Quick Serve Kids

I used to work at a deli outside of San Francisco, and we carried the Date Nut Bars. I had no idea where they came from then (just part of a regular "baked goods" shipment), but they were a great snack to sustain me while stocking the soda fridge. I guess I figured it was a Bay Area thing until I saw them all over the place here in NY. They're pretty good though, give 'em a shot!