Main Entrance | AutoLand | ChristmasLand | DogLand | FeedbackLand | RecipeLand KidLand | LibationLand | LinkLand | NewsLand | NetworkLand | PagerLand Site Search | ToyLand | TrainLand | VacationLand | VideoLand | WeatherLand | Info Kiosk

 

DATE NUT BREAD
An heirloom recipe from Dorothy Eleanor Miller (1934-2007)

8 standard size soup cans, cleaned with lids and labels removed, greased and floured
1 cup dates, finely chopped
2 teaspoons baking soda
2 cups boiling water
2 tablespoons butter
2 cups sugar
2 eggs, beaten
4 cups flour
1 teaspoon salt
2 teaspoon vanilla extract
1 cup ground walnuts

Prepare soup cans.
Combine dates, baking soda and boiling water in a small mixing bowl.
Pour boiling water over dates and soda and let stand until luke warm.
Combine butter and sugar in a separate bowl using an electric mixer.
Add eggs and mix well.
Add the mixture of dates, baking soda and water.
Sift the flour and salt into the mixture.
Blend in vanilla extract and ground walnuts.
Half-fill each of 8 greased and floured soup cans.
Bake at 325 degrees Fahrenheit for 70 minutes.
Allow to cool and remove breads from cans.
Wrap in poly or wax wrap.

 

 

Copyright ©1996-2008 ThomasLand Partners
San Jose, California, U.S.A.
Last updated: 20-Jan-2008 02:10 PM