| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Bake-shoppe, Breads & ro | 1 | Servings | |
INGREDIENTS
| 1 | md | Size Orange |
| Boiling Water | ||
| 1 | c | Pitted Dates; (1 Pkg.) |
| 1 | tb | Melted Shortening |
| 1 | ts | Vanilla |
| 1 | Egg | |
| 2 | c | Flour |
| 1/4 | ts | Salt |
| 1 | ts | Baking Powder |
| 1/2 | ts | Baking Soda |
| 1 | c | Sugar |
| 1/2 | c | Chopped Nuts |
INSTRUCTIONS
Place unstrained juice and pulp from orange in measuring cup and fill to 1 cup mark with boiling water. Pour into mixing bowl, put orange rind and dates through food chopper and add to liquid in bowl. Blend in melted shorterning, vanilla and well beaten egg. Add sifted flour, salt, baking powder, soda and sugar. Add nuts. Pour into well greased bread pan. Bake about 1 hour in 350 degree oven. Source: Recipes Out of This World Women of St. Agnes Catholic Church Charleston, WV 1969 billspa@icanect.net Recipe by: Lucille Henderson Posted to Bakery-Shoppe Digest by "Bill Spalding" <billspa@icanect.net> on Apr 12, 1998
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