Monday, January 29, 2018

Date and Nut Bread

 I'm home from Ohio, but was sad to leave my little Mama.  Not only did she break her right shoulder, but she also had pneumonia.  Luckily, the doctor's office that he goes to, has a doctor that does home visits, and nurses and aides that come throughout the week.  It's hard to believe in this day and age, isn't it?  

Let's enjoy some date and nut bread, which is my mom's favorite, and which I baked for her while I was there.  I am hoping that my friend, Lynn, from Happier Than A Pig In Mud, will try this recipe sometime.  I have shared the recipe before, and wanted to share it again, with the printed format. 

 This Clarence teacup is one of my most favorite wintertime ones to use.  I always look forward to sipping tea from it.

 My teapot that my sister gifted to me several years ago blends nicely with the teacup and the pretty plates that I found at a flea market for 25 cents.  The little sledding boy and girl were given to me by my dad years ago.  Aren't they sweet?

Yield: 1 loaf or several mini loavesPin it

Date and Nut Bread

I have been making this bread since I was in high school, and it's a family favorite.


3/4 cup chopped nuts (walnuts or pecans are good)
8 ozs. of pitted dates, chopped (don't buy the already pre-chopped dates)
1 and 1/2 t. baking soda
1/2 t. salt
1/4 cup shortening (or butter)
3/4 cup boiling water
2 eggs
1/2 t. vanilla
1 cup sugar
1 and 1/2 cups sifted flour


Combine nuts, dates. soda and salt in a mixing bowl.  Add the shortening and boiling water.  Allow this mixture to stand for 15 minutes.  Stir to blend.

Beat the eggs slightly, add vanilla.  Stir in the sugar and flour.  Add this to the date mixture.  Do not over mix.

Place in a greased 9x5x3-inch loaf pan.  Bake for 1 hour in a 350 degree oven.  Cool before removing.

NOTE:  If making mini loaves, check to see if they're done at around 30-35 minutes. 
Created using The Recipes Generator

Sometimes I like to make date and nut bread by using my mini cottage bundt pan.  I sprinkled some powdered sugar on top for that snowy effect. 

I am sharing this with these lovely parties:

Thank you for your visit!  xo

Monday, January 1, 2018

Oat Brittle

Let's have a Happy 2018 Tea Party by the fire on this blustery, cold day!  Yes, we received very cold temperatures in the Dallas area to welcome in the New Year.   I've made a wintry decoration under my cloche to leave out for January.  

Happy New Year Everyone!

 I'm enjoying one of my all-time favorite teas, which I buy by the case, which is Eggnogg'n tea from Bigelow.  It's like a warm hug and I always look forward to a cup.  Of course, my Johnson Brothers Friendly Village teacup is the perfect one to use for Winter time.   Care to join me?


My dear nephew, Sean, sent this cookbook to me for Christmas, and the first recipe that caught my eye, was this super-easy one for Oat Brittle.   I'm looking forward to trying more recipes from Smitten Kitchen!

I'll be taking a leave for awhile as my little Mom fell in her kitchen,  and broke her shoulder.  She's in terrible pain, and I am going to Ohio to help with her care.  Please, if you can,  say some prayers for her recovery. 

Yield: 1 cup

Oat Brittle

This is such a simple recipe for those of you that like a little crunch on your yogurt. It's especially good when you don't feel like spending the time to make granola. I've increased the recipe to make a full cup. Next time, I'll probably double this recipe.  I love a Greek Yogurt that's high in protein, to keep me from getting hungry.  Berries and this oat brittle makes the yogurt extra good. 


1 cup old-fashioned rolled oats
1/4 cup maple syrup
a couple of pinches of sea salt (or table salt)


Heat oven to 350 degrees.
In a small bowl, stir the oats, syrup, and salt together until the oats are coated with liquid.  Spread the mixture onto a parchment- lined baking sheet in a thin layer.  The oats should be touching each other, but should not be in any piles.
Bake for 10 minutes, and take a peek.  You want the oats to be toasted a light golden at the edges-this usually takes 3 more minutes. 
Remove from the oven, and let the brittle cool completely on the baking sheet. 
Lift the brittle off and break into chunks. 
Store in an airtight container. 


This is the first recipe I've tried from this cookbook that my dear nephew, Sean, sent me for Christmas.  I'm looking forward to trying many more.
Created using The Recipes Generator

Thank you for your visit!  xo

I am sharing this with these lovely parties:
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