or our own use.
Date Nut Bread using starter:
Mix
ven to 450\u00b0F.
DATE-NUT LAYER: In a medium saucepan
Pulse ingredients for the cheese spread in food processor until mixture is combined. Transfer spread to a small serving dish and garnish with shaved crystalized ginger. Serve with date nut bread.
Cream together the sugar, butter and eggs and set aside. Place flour in separate bowl.
Add dates and nuts, then put soda in cup of boiling water and pour over date-nut-flour mixture, then add alternately to first mixture.
Batter will be thin.)
Bake in a 7 x 11-inch pan at 375\u00b0 for 20 minutes.
Cake stays moist. Serve with real whipped cream.
Blend cream cheese with milk and orange rind until spreadable. Cut each date nut loaf in half lengthwise; spread with cheese mixture.
Put together.
Repeat lengthwise cut at right angles; spread.
Put together in shape of loaf; wrap in waxed paper or foil.
Chill.
Preheat oven to 350\u00b0F.
In a large bowl combine all ingredients for bars. Mix well.
Pour into greased and floured 13x9\" pan.
Bake for 30 minutes or until golden.
Cool.
In a small bowl, mix glaze ingredients until smooth.
Pour evenly oven date bread.
Cut into bars.
aking powder. Sift into the date mixture and stir until it
Combine and let cool the dates, soda and boiling water.
Mix together brown sugar, egg and melted butter and add to date mixture.
Add to this, flour, nut meats and vanilla.
Mix all together.
Bake at 350\u00b0 for 1 hour.
Makes two loaves.
Pan size, 4 1/2 x 8 1/2 x 2 1/2-inch.
Preheat oven to 350\u00b0.
Combine dates, soda and boiling water; set aside.
Cream together 1 cup sugar, shortening and eggs.
Add date mixture to creamed mixture.
Then gradually add flour, soda and salt.
Stir in 1/2 cup chocolate chips and 1/2 cup nut meats. Pour in 13 x 9 x 2-inch pan that is well greased and floured.
Pour boiling water over dates and let set.
Cream together butter, eggs and sugar.
Add date mixture and flour and nut meats. Bake in 2 loaf pans in moderate oven for about 45 minutes or until it falls away from the pan.
Melt butter in a saucepan.
Mix in dates, sugar, egg and salt. Cook 10 minutes over medium heat, stirring constantly.
Take off heat and add the rest of the ingredients.
Shape into balls and roll in confectioners sugar.
In medium mixing bowl, combine nuts, dates, soda and salt. Add shortening and water.
Let stand 20 minutes.
Combine remaining ingredients and mix with date/nut mixture.
Pour into 9 x 5-inch loaf pan prepared with cooking spray.
Bake at 350\u00b0 for 1 hour.
Mix first three ingredients and cool.
Cream sugar, butter and egg.
Add vanilla.
Add date mixture, then add flour, salt and nutmeats.
Bake at 350\u00b0 for 45 minutes.
Test with toothpick. Should come out clean.
Bake longer, if necessary.
Spread half of the date-nut filling on each rectangle.
Melt butter in a saucepan over medium heat; cook and stir dates and white sugar in the melted butter until thick and golden brown, 10 to 15 minutes. Remove saucepan from heat and stir in crispy rice cereal and pecans. Let mixture cool until easily handled, 5 to 10 minutes.
Form mixture into small balls using your hands.
Pour confectioners' sugar into a resealable bag; add date-nut balls and lightly shake bag until balls are coated.
Cream butter and sugar until light and fluffy.
Add eggs and vanilla.
Blend date filling and water.
Sift dry ingredients together.
Add dry ingredients alternately with date mixture to butter mixture.
Beat 1 minute.
Add nuts.
Pour into 2 prepared 9-inch pans.
Bake at 350\u00b0 for 40 to 45 minutes.
Butter lining paper.
Spoon date-nut mixture into pan.
Fold
Combine dates, hot water and baking soda in a bowl. Mix in another bowl, sugar, butter, egg, vanilla and half the hot water from bowl.
Mix in flour and salt.
Fold in remaining hot water and dates and nuts.
Mix well.
Bake at 325\u00b0 for 50 minutes or until knife comes out clean in a greased and floured date-nut pan. Cool; remove from pan and wrap in foil wrap.
Preheat oven to 325 degrees.
Grease and flour the bottom of an 8-inch square pan.
In mixing bowl, combine flour, baking powder, salt, orange zest, dates and nuts.
In a small mixing bown, beat the egg with the vanilla extract until foamy.
Gradually add white and brown sugar.
Beat until thick and lemon-colored.
Stir into date/nut mixture.
Spoon batter into pan.
Bake 25-30 minutes, until lightly browned.
Cool; cut into servings and top with ice cream or whipped topping.
Add boiling water to chopped dates and cook about 2 minutes, stirring constantly.
Cream shortening.
Add honey gradually, beating well.
Add egg and beat.
Add date mixture.
Add sifted dry ingredients and nuts. Mix well.
Pour mixture into greased loaf pan 4 1/2 x 8 1/2-inches.
Bake at 325\u00b0 for 1 hour and 15 minutes, or until done.
Yield:
1 loaf.