"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
This recipe for Bardo 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.
2 c. chopped dates 2 tsp. baking soda 2 c. sugar 3 T. butter 2 c. boiling water 2 eggs 1 tsp. maple flavoring 4 c. flour 1 tsp. salt 1/2 c. chopped nuts
Combine dates and baking soda. Cover with boiling water. Let stand until lukewarm. Cream sugar and butter. Add eggs one at a time and maple flavoring. Add to the dates mixture. Add flour, salt and nuts. Pour into 2 well greased loaf tins. Bake at 350 º for 1 hour or until toothpick comes out clean.
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