| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Jewish | 1 | Servings | |
INGREDIENTS
| 2 | t | Baking soda |
| 1 | c | Boiling water |
| 1 | c | Fresh orange juice |
| 24 | Medjool dates, 8 ounces | |
| cut up with scissors or | ||
| sliced | ||
| 1 | c | Toasted chopped walnuts |
| 1 | c | Dark raisins |
| 3 | Extra-large egg whites | |
| 1/2 | c | Granulated sugar |
| 1/2 | c | Packed brown sugar |
| 2 | t | Pure vanilla extract |
| 2 | T | Canola oil |
| 4 | c | Unbleached all-purpose flour |
INSTRUCTIONS
Harriet Roth, Deliciously Healthy Jewish Cooking Yield: Four 20 Ounce Loaves (48 Slices) (1 Slice = 1 Serving) To standardize the recipe, use four 20-ounce lead free cans, but you can be as flexible as you choose. Simply decrease the baking time for smaller cans and increase it for larger ones. Dissolve the baking soda in the boiling water and pour immediately over the orange juice, dates, nuts, and raisins in a heatproof bowl. Let stand until cool. Preheat the oven to 350-degrees F. Lightly coat four 20-ounce cans with butter-flavored cooking spray. Beat the egg whites with a whisk until foamy. Add the sugars and vanilla; beat thoroughly. Add the oil and blend. Add the cooled date mixture. Blend Add the flour one cup at a time, mixing with a wooden spoon until all the ingredients are moistened. Fill the prepared cans half full of batter. Bake for 55 to 60 minutes, depending upon the size of the can. TO SERVE: Let cool slightly in the cans, loosen with a spatula, and remove to cool on a rack. TO FREEZE: Wrap the cooled loaves in plastic wrap and then foil. They will keep very successfully for several months in the freezer. Posted to JEWISH-FOOD digest V97 #019 From: Pat Gold <plgold@ix.netcom.com> Date: Wed, 11 Sep 1996 08:22:22 -0700
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