| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Bar cookies, Cookies, Travel, Desserts | 8 | Servings | |
INGREDIENTS
| 30 | Dates; Large, Slitted Length | |
| 30 | Pecan Halves; Small | |
| 1/4 | c | Butter Or Margarine; Melted |
| 1 | c | Brown Sugar; Packed |
| 1/2 | c | Sour Cream |
| 2 | Eggs; Large, Beaten | |
| 1 | ts | Vanilla |
| 1 | c | Flour; Unbleached |
| 1/4 | ts | Baking Powder |
| 1/4 | ts | Baking Soda |
| 1/4 | ts | Salt |
| 1/4 | ts | Ginger; Ground |
INSTRUCTIONS
BARS Slit the dates (about 8 ozs worth) and stuff with pecan halves; set aside. In saucepan melt butter or margarine and stir in brown sugar until well blended. Remove from heat; cool to lukewarm. Blend in sour cream, eggs, and vanilla; mix thoroughly. Stir together the flour, baking powder, baking soda, salt and ginger. Add to sour cream mixture; mix well. Pour into a greased 13 X 9 X 2-inch baking pan. Carefully arrange stuffed dates atop batter in lengthwise rows with 6 stuffed dates in each row. Bake at 350 degrees F. for 25 to 30 minutes. Cool; cut into bars, allowing 1 date per par. Sift powdered sugar over the top if desired. Makes 30 bars. From Better Homes & Garden's Homemade Cookies Cookbook, via The Home BBS. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/travel.zip
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