| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Breads | 1 | Servings | |
INGREDIENTS
| 3 | c | All-purpose flour |
| 1 | c | Sugar |
| 1 | tb | Baking powder |
| 1 | ts | Salt |
| 3/4 | c | Cold butter or margarine; cut into 12 pieces |
| 1 | c | Pecans; chopped |
| 1 | c | Dates; chopped |
| 1/2 | c | Raisins |
| 2 | Eggs | |
| 1 1/4 | c | Milk |
| 1 | ts | Vanilla |
INSTRUCTIONS
1. Heat oven to 350-F. Grease two 8 1/2 x 41/2 x 2 5/8-inch loaf pans.* 2. Combine flour, sugar, baking powder and salt in large bowl. With pastry blender or 2 knives used scissor fashion, cut in butter until mixture resembles coarse crumbs. Stir in pecans, dates and raisins. 3. Combine eggs, milk and vanilla in small bowl. Stir into flour mixture until just moistened. Spoon batter into pans, dividing equally. 4. Bake loaves in 350-F oven for 1 hour or until wooden pick inserted in centers comes out clean. Cool in pans on wire racks 10 minutes. Remove to racks; cool completely. *For muffins: Grease twelve 4 1/2 x 2 1/2-inch muffin-pan cups. Bake at 350-F for 20 minutes or until wooden pick inserted in centers comes out clean. MC Busted by Martha Hicks Posted to MC-Recipe Digest V1 #922 by "Nitro_II " <Nitro_II@classic.msn.com> on Nov 25, 97
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