Balls of delight

Janet Kemp’s mother began making date balls in early December.

She would carefully label them and place them in the freezer to save for Christmastime. But, as the holidays grew closer, the confections would mysteriously diminish in number.

“My mother would become suspicious, look at the container and make another batch,” Kemp said. “I think my father and I developed quite an affinity for frozen date balls.”

They were a treat every Christmas as well as other special occasions. And, Kemp said, “I have not ever found a recipe quite like it.”

The recipe, a longtime family favorite, was given to her mother, Lillian Janson, by her best friend and neighbor, Vi Bauer, in about 1944 when they both lived in Spokane on Smith Street.

After her mother died in 2013, Kemp continued the tradition of making her mother’s date balls to enjoy at get-togethers.

“Many good memories are brought to life with special treats such as these,” she said.

Date Balls

From Janet Kemp of Newport

2 eggs

1/2 cup sugar

1/2 teaspoon vanilla

1/2 cup white Karo corn syrup

1 cup chopped dates

1 cup chopped walnuts

3/4 cup flour

3/4 teaspoon salt

1/2 cup powdered sugar

Beat eggs, then add sugar and beat until light and fluffy. Add vanilla, Karo, dates, nuts, flour and salt. Mix well with electric mixer on medium. Pour into a 10-by-6-inch baking pan and bake about 25 minutes at 350 degrees. When cool enough to handle, take a teaspoon and scoop up a spoonful, drop into a bowl of powdered sugar and roll into 1-inch balls. Place on waxed paper to cool.

Yield: about 2 dozen.