Date Nut Bread #1 Recipe
Yield: 6 servingsYield: 6 servings
Recipe by luhu.jp
Ingredients:
3/4 cup: walnut meats,
1 cup: pitted dates,
1/2 cup: all-purpose flour, sifted
3 tablespoon: shortening,
3/4 cup: boiling water,
2: eggs,
1 teaspoon: vanilla,
1 cup: granulated sugar,
2 tablespoon: dark corn syrup,
1 cup: all-purpose flour, sifted
1 1/2 teaspoon: baking soda,
1/2 teaspoon: salt,
Directions:
Date Nut Bread 2 1/2 to 3 hours
This is on the sweet side but awfully good. Children love it for breakfast
or for afternoon snacks. Wrapped and refrigerated, it will keep fresh for
several days, or you can freeze left-overs.
To Cook: Chop the walnut meats coarsely with a knife (the blender tends to
make them into mush). Place the dates on a chopping board, sprinkle the
1/2 cup of flour over them, and chop them. If you keep the dates well mixed
with the flour, they wont stick to the knife as you work. Place the dates
in a colander and shake the colander over the chopping board to remove as
much flour as possible. Place the dates in a bowl, add the shortening and
the boiling water, and let them stand as you prepare the batter. Beat the
eggs well with a fork, add the vanilla, sugar, and corn syrup. Scoop all
the flour from the chopping board and combine it with 1 cup of flour, the
baking soda, and the salt. Beat the flour mixture into the eggs. Add the
date mixture and beat just enough to blend all the ingredients. Fold in the
nuts. Pour into a greased, floured, 1-quart mold. Cover with a loosely
fitting plate. Set the mold on a trivet or rack in the slow cooker. Cover
the cooker, but prop the lid open a fraction with a toothpick or a twist of
foil to let excess steam escape. Cook on High for 2 1/2 to 3 hours. Cool
the bread on a rack for 10 minutes, then unmold. Serve warm. Makes 4 to 6
servings. Source: "Clear & Simple Crockery Cooking", by Jacqueline
Heriteau, Grosset & Dunlap, NY, c1975
From the Recipe Files of: Deidre-Anne Penrod, FGGT98B on Prodigy,
J.PENROD3 on GEnie
Yield: 6 servings
Source from luhu.jp
This is on the sweet side but awfully good. Children love it for breakfast
or for afternoon snacks. Wrapped and refrigerated, it will keep fresh for
several days, or you can freeze left-overs.
To Cook: Chop the walnut meats coarsely with a knife (the blender tends to
make them into mush). Place the dates on a chopping board, sprinkle the
1/2 cup of flour over them, and chop them. If you keep the dates well mixed
with the flour, they wont stick to the knife as you work. Place the dates
in a colander and shake the colander over the chopping board to remove as
much flour as possible. Place the dates in a bowl, add the shortening and
the boiling water, and let them stand as you prepare the batter. Beat the
eggs well with a fork, add the vanilla, sugar, and corn syrup. Scoop all
the flour from the chopping board and combine it with 1 cup of flour, the
baking soda, and the salt. Beat the flour mixture into the eggs. Add the
date mixture and beat just enough to blend all the ingredients. Fold in the
nuts. Pour into a greased, floured, 1-quart mold. Cover with a loosely
fitting plate. Set the mold on a trivet or rack in the slow cooker. Cover
the cooker, but prop the lid open a fraction with a toothpick or a twist of
foil to let excess steam escape. Cook on High for 2 1/2 to 3 hours. Cool
the bread on a rack for 10 minutes, then unmold. Serve warm. Makes 4 to 6
servings. Source: "Clear & Simple Crockery Cooking", by Jacqueline
Heriteau, Grosset & Dunlap, NY, c1975
From the Recipe Files of: Deidre-Anne Penrod, FGGT98B on Prodigy,
J.PENROD3 on GEnie
Yield: 6 servings
Source from luhu.jp