"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for Date Nut Bread, by , is from The Extended Hargrove Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
I tsp. baking soda 1 C boiling water 1 C pitted dates, cut up 3/4 C raisins 2 tbsp. soft butter 1 C sugar 1 tsp. vanilla 1 egg 1 1/2 cups sifted flour 3/4 cup chopped pecans
Pour soda and boiling water over dates and raisins. Set aside. Cream butter and sugar. Add vanilla, then egg. Beat well. Add flour and mix. Pour in fruit mixture (including water) and pecans. Mix. Bake in a battered 9x5 loaf pan at 350º for 45-55 minutes.
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