| 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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