This is my contribution to Weekend Cooking, a meme hosted by Beth Fish Reads. Weekend Cooking is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs.
For some reason I just had a hankering for date and nut bread, a recipe I haven't made in ages. I got this recipe from my best friend, Terry. We've been friends for almost 58 years and shared a lot over those years.
Hey, she was even TBG's first wife (on paper) but that's a story for another day. Anyhooo . . . . here's Terry's recipe. It's filed in my tried and true go-to recipe box.
Date Nut Bread
3/4 c. boiling water
8 oz pitted chopped dates
1 c. sugar
2 Tbsp vegetable oil
2 tsp. vanilla
2 c. flour
2 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
1 c. plain yoghurt
3/4 c. nuts ( the recipe calls for chopped almonds, I used walnuts)
Pour boiling water over dates in small bowl and let stand for 15 minutes
Beat sugar,egg and oil for 3 minutes on high speed
Blend in date mixture and vanilla
Sift together flour, salt, baking powder and baking soda
Add dry ingredients alternately with yoghurt to beaten mix
Stir in nuts
Pour batter into 4 well greased 3 1/4" x 5 3/4" pans (1 cup per pan)
Bake at 350 degrees for 35- 40 minutes
Note: I used the pre-chopped dates this time and thought they were too small. It's a sticky mess cutting them by hand but I think the next time I'll go back to doing that. The recipe calls for plain yoghurt but one time I didn't have any and used lemon and some french vanilla yoghurt. Honestly, I couldn't tell the difference. For my oven, 35 minutes is perfect. You might want to check them at 35 minutes and go from there. Bon appetit!