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  • 12/22 Date-Nut Bread - 1

    From Dave Drum@1:3634/12 to All on Monday, December 20, 2021 14:35:00
    December 22 - National Date Nut Bread Day

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Luby's Date Nut Muffins
    Categories: Muffins, Breads, Fruits, Nuts
    Yield: 12 Servings

    1 1/2 c Dates; chopped
    3 c Water; hot
    3/4 c Butter
    1 1/2 c Granulated sugar
    1 1/2 c Water
    1 c Pecan pieces
    2 Extra-large eggs
    1 1/2 ts Baking soda
    1 1/2 ts Vanilla extract
    1/4 ts Salt
    2 3/4 c A-P flour

    In a medium bowl, combine the dates and the 3 cups of
    hot water. Let stand for 10 minutes. Drain and discard
    the water. Cover the dates and refrigerate until they
    are cold.

    Set the oven @ 350ºF/175ºC. Line 12 medium muffin cups
    with paper baking cups or grease lightly.

    In a large bowl, beat together the butter/margarine, and
    sugar until creamy. Add the 1-1/2 cups of water, the
    pecan pieces, eggs, baking soda, vanilla extract, and
    salt. Mix until well blended.

    Add the flour. Mix until the dry ingredients are just
    moistened. Fold in the cold dates. Spoon the batter into
    the prepared muffin cups.

    Bake in the preheated oven for 20 to 25 minutes or until
    a wooden pick inserted into the center comes out clean.

    Let the muffins stand a few minutes before removing from
    the muffin tin(s).

    Makes 12 muffins.

    TIPS: TO FREEZE THE LEFTOVER MUFFINS: Place the muffins
    in a plastic freezer bag or wrap in foil.

    TO SERVE: Preheat the oven to 350ºF/175ºC. Bake foil
    wrapped frozen muffins for 15 to 20 minutes.

    TO REHEAT IN A MICROWAVE: Unwrap the frozen muffins and
    place on on a napkin or microwaveable plate. Microwave
    on high (full power) for 20 to 30 seconds for each
    frozen muffin.

    Recipe: Luby's Cafeteria 50th Anniversary Recipe Collection

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  • From Dave Drum@1:3634/12 to All on Tuesday, December 20, 2022 11:32:00
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Gluten Free Classic Walnut Date Loaf
    Categories: Breads, Fruits, Nuts, Citrus
    Yield: 10 Slices

    1 1/2 c Chopped, pitted, Medjool
    - dates
    1/4 c Unsalted melted butter
    1/2 c Coconut sugar
    1 tb Fresh lemon juice
    1 tb Flaxseed
    2 ts Pure vanilla extract
    1 c Hot coffee
    1 lg Egg; whisked
    1 c Sweet sorghum flour
    1/4 c Tapioca flour/starch
    1 ts GF baking powder (pref
    - aluminum-free)
    1/2 ts GF baking soda
    1/2 ts Sea salt
    1/4 ts Xanthan gum
    1 1/2 c Coarse chopped walnuts

    Set oven @ 350ºF/175ºC.

    Line a 8" x 4" loaf pan with parchment paper.

    Place dates, butter, sugar, orange juice, flaxseeds and
    vanilla in a bowl. Add hot coffee and stir to combine.
    Set aside for 15 minutes.

    In a separate bowl mix together flour, baking powder,
    baking soda, salt, xanthan gum and walnuts

    Add wet ingredients to dry and mix to combine.

    Pour batter into the prepared pan and bake for 50 - 60
    minutes. A toothpick inserted in the middle should come
    out clean.

    Cool in the pan for 15 minutes, and then gently remove
    the bread using the parchment paper onto a cooling rack.
    Cool completely before slicing

    By: Kristina Stosek

    RECIPE FROM: https://onlyglutenfreerecipes.com

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  • From Dave Drum@1:2320/105 to All on Saturday, December 21, 2024 15:48:00
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Edith's Oatmeal Date Nut Bread
    Categories: Breads, Nuts, Fruits, Dairy
    Yield: 10 Servings

    2 c Flour
    2/3 c Brown sugar
    1 ts Salt
    1 ts Baking powder
    1 1/2 c Buttermilk
    1 lg Egg
    3 tb Butter; melted
    3/4 c Chopped walnuts or pecans
    1/2 c Rolled oats
    1/3 c Chopped dates

    Set oven @ 350oF/175oC.

    Spray loaf pan with baking spray and line with parchment
    paper, or grease with butter or shortening and dust with
    a spoonful of flour.

    In a large mixing bowl whisk together the flour, brown
    sugar, salt, and baking powder.

    In a separate bowl, use a fork to mix the buttermilk,
    egg, and melted butter until combined.

    Stir the buttermilk mixture into the flour mixture.

    Gently fold in the oats, dates and the nuts.

    Pour the batter into the prepared loaf pan and bake for
    45 - 55 minutes. If the top starts to get too dark, tent
    with aluminum foil to prevent burning. Remove from the
    oven; a toothpick or cake tester should come out clean
    when inserted into the center of the loaf. The internal
    temperature should be 200oF/93oC.

    Allow the loaf to cool in the pan for 10 minutes, and
    then gently turn out onto a cooling rack to cool
    completely before slicing.

    Serve with butter or cream cheese.

    RECIPE FROM: https://theheritagecookbookproject.com

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