| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | 1 | Servings | ||
INGREDIENTS
| 1 1/2 | c | Boiling water |
| 1 1/2 | c | Dates, chopped |
| 1 1/4 | c | Sugar |
| 1 | Egg | |
| 2 | t | Baking soda |
| 1/2 | t | Salt |
| 1 | t | Vanilla |
| 1 | T | Melted butter |
| 2 1/2 | c | Flour |
| 1 | c | Walnuts, chopped |
INSTRUCTIONS
In large bowl, pour boiling water over dates. Let stand 5 to 10 minutes. Stir in sugar, egg, baking soda, salt, vanilla, and butter. In small bowl, mix flour with nuts; stir into date mixtukre. Pour into two greased 1-lb. coffee cans or one 8 cup mold. Cover with foil and tie. Place cans or mold on rack in slow-cooking pot. Pour 2 cups hot water around cans. Cover pot and cook on high for 2 2/1 to 3 hours or until done. Remove from pot. Let bread stand in coffee cans 10 minutes; turn out onto cooling rack. Slice and spread with butter, cream cheese, or peanut butter. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“If thankfulness does not move us to serve God, then we do not truly understand who our God is and what He has done in our behalf. Without gratitude for Christ’s sacrificial love, our duty will become nothing more than drudgery and our God nothing more than a dissatisfied boss. #Bryan Chapell”
Nutrition (calculated from recipe ingredients)
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Calories: 3809
Calories From Fat: 817
Total Fat: 96.7g
Cholesterol: 216.5mg
Sodium: 3779.9mg
Potassium: 2689.3mg
Carbohydrates: 705.7g
Fiber: 37.6g
Sugar: 423.3g
Protein: 63g