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Dairy, Eggs Bar cookies, Cookies, Travel, Desserts 8 Servings

INGREDIENTS

30 Dates; Large, Slitted Length
30 Pecan Halves; Small
1/4 c Butter Or Margarine; Melted
1 c Brown Sugar; Packed
1/2 c Sour Cream
2 Eggs; Large, Beaten
1 ts Vanilla
1 c Flour; Unbleached
1/4 ts Baking Powder
1/4 ts Baking Soda
1/4 ts Salt
1/4 ts Ginger; Ground

INSTRUCTIONS

BARS
Slit the dates (about 8 ozs worth) and stuff with pecan halves; set aside.
In saucepan melt butter or margarine and stir in brown sugar until well
blended.  Remove from heat; cool to lukewarm.  Blend in sour cream, eggs,
and vanilla; mix thoroughly.  Stir together the flour, baking powder,
baking soda, salt and ginger.  Add to sour cream mixture; mix well.  Pour
into a greased 13 X 9 X 2-inch baking pan.  Carefully arrange stuffed
dates atop batter in lengthwise rows with 6 stuffed dates in each row.
Bake at 350 degrees F. for 25 to 30 minutes.  Cool; cut into bars,
allowing 1 date per par.  Sift powdered sugar over the top if desired.
Makes 30 bars.
From Better Homes & Garden's Homemade Cookies Cookbook, via The Home BBS.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/travel.zip

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