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.
Cover tightly. Stir every day for 17 days.
Leave on
aking powder. Sift into the date mixture and stir until it
Blend together eggs, grape juice and date nut bread mix.
Add nuts and raisins.
Add candied fruit; mix well.
Grease and line tube pan or loaf pans with wax paper.
Fill 3/4 full and bake at 350\u00b0 for 75 to 85 minutes for tube pan, 60 minutes for loaf pan.
ven to 450\u00b0F.
DATE-NUT LAYER: In a medium saucepan
Chill cans of date nut bread at least four hours.
Let cream cheese come to room temperature.
Drain pineapple and reserve the liquid.
Mix cream cheese and pineapple to a spreadable consistency using as much of the liquid as needed. Slice bread. Make sandwiches and then cut them in half; chill until ready to serve. Arrange on a serving tray.
Blend cream cheese softened with strawberry preserves; stir in chopped pecans.
Spread on date nut bread; garnish with pecan halves.
owder and salt.
Apricot Nut Bread: Mix 1 cup finely cut
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.
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.
OPTIONAL ADDITIONS:
Apricot Nut Bread; Decrease milk to 1/2
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.
Put dates in bowl; sprinkle soda over dates.
Pour water over and let cool.
Mix all well together.
Bake at 350\u00b0 in loaf pan for about 1 hour.
Double recipe for Bundt pan.
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.
Grease an 8 x 4 x 2 1/2-inch loaf pan well.
Cut dates into 4 pieces using kitchen scissors.
Drop into a 3-quart mixing bowl. Add boiling water, brown sugar and butter.
Stir thoroughly.
Let cool.
Stir flour and measure.
Resift 3 times with salt and soda. Stir egg into date mixture.
Add vanilla and beat well.
Stir in chopped nuts.
Turn into prepared pan and bake like Apricot Nut Bread, about 1 1/4 hours.
Makes 1 loaf.
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.
Place nuts, dates, baking soda, salt and shortening in bowl. Pour boiling water over ingredients.
Let set.
Mix eggs, vanilla, sugar and flour together.
Add to date, nut mixture.
Mix only enough to combine all ingredients.
Put into greased 9 x 5 x 3-inch pan and bake for one hour in 350\u00b0 oven.
Combine dry mixes.
Blend eggs and water; stir into dry mixes until completely moistened.
Fold in walnuts.
Pour into a greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan.
Bake at 350\u00b0 for about 45 to 50 minutes or until done.
Remove from pan; cool.
Preheat oven to 325\u00b0.
Grease loaf pan. Combine first 3 ingredients. Cover and cool. Combine dry ingredients.
Set aside. Cream the sugar and egg together.
Add to date mixture alternately with dry ingredients. Stir in nuts.
Pour into greased pan. Bake 50 to 60 minutes at 325\u00b0.
Let stand 20 minutes before baking! Cool on rack.
In medium saucepan, combine dates, water, butter and vanilla. Cook 5 minutes.
Cool.
Add egg and sugar.
Sift flour with remaining ingredients and add to mixture.
Put in a greased and wax paper lined 9 x 5 x 3-inch loaf pan.
Bake in moderate oven, 350\u00b0, for 1 hour or until done.
Cool.
Frost and decorate with nuts and candied cherries.
Keeps well.
Can be frozen.