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Ding-bats

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Eggs, Grains Jewish 1 Servings

INGREDIENTS

1 Stick butter or margarine
1 Egg
1 c Sugar
1 c Chopped pecans
1 8 oz dates
4 c Rice Krispies
Salt
Vanilla extract
Coconut or powdered sugar

INSTRUCTIONS

Combine butter, sugar, egg, and dates in a heavy saucepan. Cook over
low heat, stirring continuously, until just starting to boil. Add
pecans; cook 10 minutes. Continue stirring. Remove from heat. Add  dash
of salt, vanilla, and Rice Krispies. Mix well. Spread into a  buttered
9x13 pan. Sprinkle top with coconut or powdered sugar. Cut  into bars
or small squares when cool.  Note: We make these cookies as a bar, but
the original recipe called  for making 1-inch balls and rolling them in
coconut or powdered  sugar. They are certainly more decorative as
balls, but spreading  them in a pan tastes just as good. Posted to
JEWISH-FOOD digest  Volume 98 #013 by lisamontag@juno.com (Lisa Montag)
on Jan 7, 1998

A Message from our Provider:

“Christ gives Life!”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 32385
Calories From Fat: 772
Total Fat: 91.7g
Cholesterol: 186mg
Sodium: 1869.7mg
Potassium: 16265.9mg
Carbohydrates: 1639.8g
Fiber: 10.9g
Sugar: 1549.1g
Protein: 29.7g


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