Date Nut Bread Recipe | MOLCS Easy Recipes
Date Nut Bread
2 C Dates - chopped
4 Tbsp Butter - softened
3/4 C Brown Sugar
1 C Hot Coffee
1 tsp Baking Soda
1/2 tsp Baking Powder
1/2 tsp Salt
1 Egg
1 tsp Vanilla
1 Tbsp Vodka
1 3/4 C Flour
1 C Walnuts - chopped
In a medium sized bowl add chopped dates, salt, baking soda, brown sugar & butter. Pour in hot coffee and stir. Set aside for 30 minutes.
Beat egg in a large bowl. Add vanilla, vodka & baking powder. Mix well. Gradually add in flour, mix until smooth. Stir in walnuts.
Lightly grease a 8 x 4 loaf pan. Pour in batter spreading evenly. Tap a few times to get the air bubbles out.
Bake @ 350 for 45 - 50 minutes. After 30 minutes tent with foil so the bread doesn't brown too fast. Return to oven and bake for 15 - 20 minutes or until a toothpick comes out clean.
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Fresh Fig, Orange and Bourbon Crostata | The Key Ingredient with Sheri Castle
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How to make FIGS JAM easy recipe No Sugar No Pectin
Today a very simple but very delicious recipe ???? Fig Jam
For this recipe you will need:
Figs 1.7 kg
Lemon 1
1/2 glass water
1 tablespoon Muscovado sugar (optional)
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Ina's Fruitcake Cookies | Food Network
Ina's Fruitcake Cookies will convert even the most rabid fruitcake-hater.
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Fruitcake Cookies
Recipe courtesy of Ina Garten
Total: 14 hr 50 min
Prep: 30 min
Inactive: 14 hr
Cook: 20 min
Yield: 5 dozen small cookies
Level: Intermediate
Ingredients
1/2 pound dried figs
1/4 pound raisins
2 ounces candied cherries, coarsely chopped
2 ounces dried apricots, coarsely chopped
1 tablespoon honey
2 tablespoons dry sherry
1 tablespoon freshly squeezed lemon juice
6 ounces chopped pecans
Kosher salt
1/2 pound (2 sticks) unsalted butter, at room temperature
1/2 teaspoon ground cloves
1/2 cup superfine sugar
1/3 cup light brown sugar, firmly packed
1 extra-large egg
2 2/3 cups all-purpose flour
Directions
Snip off the hard stems of the figs with scissors or a small knife and coarsely chop the figs. In a medium bowl, combine the figs, raisins, cherries, apricots, honey, sherry, lemon juice, pecans, and a pinch of salt. Cover with plastic wrap and allow to sit overnight at room temperature.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, cloves, superfine sugar, and brown sugar on medium speed until smooth, about 3 minutes. With the mixer on low speed, add the egg and mix until incorporated. With the mixer still on low, slowly add the flour and 1/4 teaspoon salt just until combined. Don't over mix! Add the fruits and nuts, including any liquid in the bowl.
Divide the dough in half and place each half on the long edge of a 12 by 18-inch piece of parchment or waxed paper. Roll each half into a log, 1 1/2 to 1 3/4-inch thick, making an 18-inch-long roll. Refrigerate the dough for several hours, or until firm.
Preheat the oven to 350 degrees.
With a small, sharp knife, cut the logs into 1/2-inch-thick slices. Place the slices 1/2-inch apart on ungreased sheet pans and bake for 15 to 20 minutes, until lightly golden.
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