The word “fluffernutter” will likely bring a wave of nostalgia to anyone who grew up in New England. It was the essential grade school sandwich: peanut butter and marshmallow fluff on squishy white bread. In my house, we took it one step further and couldn’t imagine a Thanksgiving dinner that didn’t feature a dish of fluffernutter stuffed dates alongside the pies for dessert. Peanut butter and fluff? And technically fruit, too? Yes, please! Plus this is a no-cook recipe that is doable for even the youngest kitchen helpers.

Marshmallow Fluff: Invented in New England

There may be other brands of fluff, but when I grew up there was only one: Marshmallow Fluff. Invented in Somerville, MA in 1917, Fluff came to be manufactured in Lynn, Massachusetts. Later, a collaboration with Nestle brought what may be the most popular chocolate fudge recipe in America (Never Fail Fudge), and another with Kellogg’s cereal gave us Rice Krispie Treats. The factory was a landmark, visible from the train ride to or from Boston; when you saw the factory, you knew you were almost home.

This recipe was likely designed to promote the product, but I have never been able to find anything that is even similar in cookbooks or online. It was handed down from my mother’s family, although it was always my Dad who loved them best. Wherever it came from, I can’t imagine a Thanksgiving without them, and I hope that you will enjoy these old school treats too!

Photo Tutorial for Fluffernutter Stuffed Dates

There are just a few ingredients, and a few simple steps. Start with pitted dried dates, peanut butter, Fluff, optional walnuts, and sugar.

Measure out equal amounts of peanut butter and fluff. Eyeballing it is fine–and that means it is very simple to scale the recipe up or down.

Here is where the magic happens: when you combine sweet, sticky Fluff and oily peanut butter, the mixture becomes firm enough to roll into balls.

Pinch off some of the peanut butter and Fluff mixture and stuff it into the dates.

Finally add an optional piece of walnut and roll the stuffed dates in sugar. You’re done!

Haven’t settled on your Thanksgiving menu yet? We like to start with a pumpkin course, usually either Pumpkin Soup or Pumpkin Ricotta Gnocchi. Whatever you decide, from our home to yours, have a fantastic Thanksgiving!

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Fluffernutter Stuffed Dates

Dried dates stuffed with a mixture of peanut butter and marshmallow fluff, then rolled in sugar for a quick and delicious holiday treat.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 36

Ingredients

• 8 oz dried dates, pitted
• 1/2 C creamy peanut butter
• 1/2 C marshmallow fluff
• walnut pieces optional
• 1/2 C sugar

Instructions

• Mix peanut butter and marshmallow fluff together until completely combined.
• Pinch off 1/2 tsp of the combined mixture and stuff it into the date. Optional: add a piece of walnut on top of the peanut butter and fluff mixture.
• Roll the stuffed dates in sugar and serve. Dates can be stored covered in plastic wrap at room temperature.

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Greek Burgers. Opa! I can’t say “Greek burgers” without hearing the words in my head, spoken in the voice of one of the uncles from “My Big Fat Greek Wedding”. Pass the Windex!

This dish was inspired by another trip to Santorini. One of our teenage sons was craving a burger. You know, just a plain old, normal, American style burger. When his meal arrived, it was not what he expected–but a family favorite was born.

The restaurant proudly described the dish as a blend of meats, seasoned, and stuffed with cheese and they did not disappoint. The football-shaped burgers fit perfectly into a wedge of pita bread. Add a dollop of tzatziki and maybe a cucumber salad on the side and you will say “Opa!”, too!

Ingredient Notes

Meat: I generally use lamb and beef, but feel free to substitute pork for part of the total. Because ground lamb tends to have a higher fat content, it’s ok to use leaner (90%) beef. If you think you don’t like lamb, or haven’t really tried it, this is a good recipe to test the waters. You might be surprised!

Cheese: I always use Laughing Cow Creamy Light Swiss Cheese. It is soft and easy to shape in the burgers, but holds together pretty well once cooked. Besides, each box has eight wedges which will yield 16 2oz burgers–exactly the same as the two pounds of meat. Perfect!

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Greek Burgers

A simple cheese stuffed lamb and beef burger.

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Ingredients

• 1 lb ground lamb
• 1 lb ground beef
• 3/4 tsp cumin
• 1 tsp salt
• 1 pkg creamy swiss cheese wedges Laughing Cow

Instructions

• Place ground lamb and beef in a medium size bowl. Add cumin and salt and mix well. 
• Open the foil packages of cheese and divide each wedge lengthwise into two pieces.
• Using 2 ounces of the meat mixture, flatten it into an oval and place a piece of cheese on top. Carefully shape the meat around the cheese, sealing the seams well. Form it into an elongated football shape with your hands.
• Cook on the grill, turning the burgers gently so that the cheese doesn’t escape!
• Serve with Syrian bread and tzatziki.

Greek Burgers Pictorial

Such a short and simple list of ingredients!

Start by slicing each wedge of cheese lengthwise. It’s good to do them all at the beginning before things get messy!

Flatten 2oz of the meat mixture into an oval and place a wedge of cheese on top.

Shape the meat around the cheese, being sure to seal it completely. The finished burger should look like an elongated football.

Grill the burgers and serve with Syrian bread and tzatziki.

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Cuban style bread might be the ultimate introductory recipe to bread baking at home. For the purists, this recipe is “Cuban style” because it does not contain lard, which is an essential component. But it is fast, simple, delicious and almost foolproof! Give it a try….this recipe is so rewarding that before you know it you will be tempted to explore other types.

People always seem impressed when you say that you bake your own bread….if they only knew how easy it can be! The bread that we are making today is crispy on the outside and soft in the middle; it lacks the complexity and chewy texture of artisan bread, but it makes up for that in speed and versatility. And did I mention it’s delicious?!

This bread is great on its own, but it really shines in a sandwich. Slice a loaf horizontally, fill with your favorite ingredients and cook on a griddle or in a panini press. Maybe even make a Cuban sandwich!

Stay tuned for the next post where I will give you some ideas for other ways to use this dough.

A note on ingredients:

Flour: All purpose and bread flour both work well for this recipe.

Yeast: Either (Regular) Active Dry or Rapid-Rise will work. Buy them in the supermarket in individual packets, or in bulk (store in the freezer).

Technique Notes:

A stand mixer with a dough hook makes this recipe simple to create, but it can also be made by hand or with a food processor. When using a stand mixer, do not turn the power beyond low (#2 on the Kitchen-Aid) or you will risk damaging the motor.  

The most important thing is that you only add enough flour to make the dough workable. Too much flour results in heavy, dry bread.

Pictorial:

In the first step, the dough has a batter-like consistency. This allows the yeast and sugar to be fully incorporated.

Next, the salt is added. This step protects the yeast organisms from being killed by direct contact with the salt.

As you mix and add more flour, the gluten starts to develop. You can see structure developing in the dough. The gluten appears almost stringy.

The dough is still quite sticky, but is starting to pull away from the sides of the bowl. Time to switch to the dough hook.

The dough now clears the sides, with only a little stickiness on the bottom of the bowl.

At this point it is ready to transfer to a greased bowl for proofing.

Lots of yeast and warm water means that this bread proofs quickly, in about 15 minutes. 

It will double in size, and if you poke it with your finger, the indentation remains.

Divide the dough in two and pat each portion into a rectangle. Shape the bread by folding the bottom toward the middle, pressing the edge to seal. Then repeat with the top edge, folding into the middle and sealing.

After the bread is smooth it is transferred to a baking sheet. Use a sharp knife make a cut down the center.

The finished loaf is golden brown, crispy on the outside and soft in the middle.

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Cuban Style Bread

A quick and easy introductory bread recipe

Keyword bread, easy

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Resting time 15 minutes minutes

Total Time 1 hour hour

Ingredients

• 5-6 C flour all purpose or bread
• 2 C warm water
• 4 1/2 tsp yeast or two packages
• 1 T sugar
• 1 T salt

Instructions

• Put 3 cups of flour, yeast, sugar and water in bowl of stand mixer. Use flat beater to mix for about three minutes (or beat by hand with a wooden spoon).
• Add salt and mix to combine. Now start adding flour, 1/4 cup at a time and mix well. When the dough starts to pull away from the side of the bowl switch to the dough hook. If you are making this by hand, turn it out onto a lightly floured surface and continue incorporating flour until the dough no longer sticks.
• Knead by hand or machine for about five more minutes. The dough should be smooth, elastic and feel satiny to the touch.
• Place the dough in a greased bowl and flip it over so the top is coated. Cover with plastic wrap and let it stand for 15 minutes. The dough should double in size.
• Turn the dough out onto a lightly floured surface and divide in two (or more, if you want to make rolls) pieces. For baguette-type loaves, press into a rectangle. Fold the lower third over the middle and press the edge to seal. Then pull the upper edge over and press with the side of your hand, making a tight seam. Lightly roll the loaf with your hands to the desired length. Transfer to a backing sheet lined with parchment paper (No parchment? you could also grease it or cover with a sprinkle of corn meal)
• Place a pan of water on the lowest rack of your oven and set the baking sheet with the bread on the middle rack. Now turn the oven on to 400° and close the door. Bake for about 30 minutes. The loaf should be light golden brown and sound hollow when you tap on the bottom.

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