Showing posts with label dates. Show all posts
Showing posts with label dates. Show all posts
Monday, March 2, 2026
Monday, January 5, 2026
Monday, January 11, 2021
Date and Nut Tea Bread
I've updated my date and nut bread recipe, and I'm having some with a cup of tea from my old faithful Sadler Brown Betty teapot.
My favorite teacup for January is Johnson Brothers Friendly Village. It's fun to imagine myself in they pretty scenes.
A friend of mine dropped by with two of these handmade coasters that she created. Isn't her work exquisite?? They're much too pretty to use as a coaster, don't you think?
Yield: 1 loaf or 4 mini loaves
Date and Nut Tea Bread
I updated my tried and true recipe, by using butter in place of shortening, brown sugar in place of white, and using brewed tea.
Ingredients
- 3/4 cup chopped nuts (walnuts or pecans are good)
- 8 ozs. of pitted dates, chopped (don't buy the already pre-chopped dates). You can quickly chop them with a pair of kitchen shears.
- 1 and 1/2 t. baking soda
- 1/2 t. salt
- 3/4 cup brown sugar
- 1/4 cup butter, softened
- 3/4 cup freshly brewed strong tea
- 2 eggs
- 1 t. vanilla
- 1 and 1/2 cups sifted flour
Instructions
- Combine nuts, dates, soda, salt, and sugar in a large mixing bowl. Add the softened butter and freshly brewed hot tea. Allow this mixture to stand for 15 minutes. Stir to blend.
- Beat the eggs slightly, add vanilla;, and add this to the date mixture. Add the flour a little at a time, and blend well.
- 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 30-40 minutes.
My youngest granddaughter is starting ballet and she needed a tote. I made this for her to carry to class.
Thank you for your visit! xo
I am sharing this with:
Keep In Touch
Full Plate
All About Home with Debra
All About Home with Amber
Love Your Creativity Link Party
Meal Plan Monday
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.
ingredients:
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 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
instructions:
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, December 11, 2017
Date Logs
The beginning of last week was in the 80's when I set up my outdoor tea party, but a few days later, the temperatures dropped to the 20's! Brrrrr!!! However, today is going to be in the 70's...crazy weather we have here in Texas!
I always look forward to using this Royal Albert December teacup that a dear friend gave to me from her late Mother's collection. It looks pretty on my Big Star quilt topper that I made years ago.
A very thoughtful, and sweet blogging friend surprised me with this Advent Tea Calendar!!! I have never had one, and I am so delighted to open a window each day for a new tea to try. She also sent me the stacked teacup Christmas towel. Isn't it pretty? I have an area between my kitchen and dining room, which is a Butler's pantry, that I use for my electric tea kettle and tea supplies. I'm displaying the Advent Tea Calendar there. Today's flavored tea, for December 11th, is Afternoon Tea. Thank you so much, Mary!
Yield: 36-48, depending on how they're cut
Date Logs
This recipe comes from one of the first cookbooks that I purchased when I started teaching Home Economics, which is the Farm Journal Christmas Cookbook. I still refer to that cookbook all these years later! This recipe doesn't have any butter or oil in it, so don't let that fool you, as the date logs are incredibly moist.
ingredients:
3/4 cup flour
1 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 cup pitted dates, chopped (don't buy the already chopped, sugared dates, just buy the pitted dates)
1 cup chopped walnuts or pecans
3 eggs, well beaten
Powdered sugar for rolling the logs
1 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 cup pitted dates, chopped (don't buy the already chopped, sugared dates, just buy the pitted dates)
1 cup chopped walnuts or pecans
3 eggs, well beaten
Powdered sugar for rolling the logs
instructions:
- Sift together the dry ingredients.
- Stir in the dates, nuts and eggs that have been beaten.
- Pour into a greased 9" square pan.
- Bake in a 325 degree oven for 35-40 minutes.
- Cool and cut into 36-48 logs. (I prefer 36)
- Roll the logs a bit and then roll or shake in powdered sugar.
Created using The Recipes Generator
Cissy and I made Peppermint Bark by finding a recipe on the internet. It was a fun project to do after school.
Thank you for your visit! xo
I am sharing this with these lovely parties:
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