"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Date Nut Bread Recipe

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This recipe for Date Nut Bread, by , is from The TMP Direct Family & Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Griselle Lindo
Added: Wednesday, November 22, 2006


1 Cup cut up dates
2 Teaspoons baking soda
2 Cups boiling water
4 Tablespoons (1/2 stick ) butter
2 Eggs
2 Teaspoons vanilla extract
4 Cups flour
1 Teaspoon baking powder
Teaspoons Salt
1 to 1 Cups chopped nuts

Preheat oven to 375. In bowl combine dates and baking soda. Pour water date mixture. Let cool. Do not drain. In medium bowl, cream butter. Add sugar, eggs and vanilla. Separately, combine flour, baking powder and salt; mix well. Add to butter mixture, alternating with date mixture. Add nuts and mix. With pastry brush, butter 6 empty (preferably gold lined) vegetable cans (about 1 lb each). Fill cans half full with batter. Bake in preheated oven 35 to 45 minutes or until done. Remove from cans to cool on rack. Makes 6 breads.

For shipping: Double wrap in heavy pastic, then in aluminum foil let favors melt for 6 to 8 weeks.




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