Make what Fanny Farmer calls "milk and water bread".. 1 cup milk ( whole) 1 cup warm water, 1 T. salt 4 T shortening ( crisco, lard, butter oleo, or oil) 2 T sugar About 6 cups bread flour Warm water, mix in sugar and yeast, Scald milk add shortening to it and allow to cool. When cool stir into the yeast water mix, add 1/2 the flour and beat and stir, add the salt, mix and stir and add flour until stiff enough to knead, adding as much more flour as needed to make as oft but workable dough. Let rise until double. Form into rolls of desired size...let rise until not quite double and bake 375 until done ( depends on the size of the rolls)...about 17 to 35 minutes. Makes good hamburger buhs. Linda C

this is cornbread from Georgia ... it should be cooked in a well-seasoned cast iron skillet. NO sugar. NO flour. Use buttermilk. Make sure the skillet is smoking hot before you pour the batter. If you're lucky the batter will push the shortening up and over the outside edge forming a delicious 1/2" crust all the way around. Southern Corn Bread Serves 8 Yanks, 4 Rebs. Source: White Lily. (I do not use the sugar.) 2 cups White Lily cornbread mix (white, self-rising) 1 1/2 cups buttermilk 1/4 cup melted Crisco 1 egg lightly beaten 1 to 2 tbsps sugar (optional) Preheat well-greased 8 or 10" iron skillet in 425°F oven. Blend all ingredients, stirring just until moistened. The batter should be lumpy and rather thin. Pour into HOT skillet. Bake 20 to 25 minutes for 10" skillet or 25 to 30 minutes for 8" skillet or 8x8x2' pan. Serve hot with butter. White Lily mix is not avilable in my area. If you can't import the real stuff from the deep South, substitute a stone-ground, self-rising WHITE cornbread mix. Better yet, order the real stuff from www.whitelily.com Remember Southern cornmeal is ground from white corn and Southern cornbread is nothing like sweet Northern cake-like cornbread. It's even less like North Carolina cornbread which is similar to very sweet spoonbread which has collapsed.

Not a date bread but even for a date non-lover like me, it's good. This is really moist & keeps very well. Good with ice cream or whipped cream. THANKSGIVING RUM-DATE CAKE 3/4 cup buter or margarine, softened 1 1/2 cups firmly packed brown sugar 1 lb dates, pitted & chopped 1 lb pecans, choped 1 cup boiling water 1 tsp baking soda 3 eggs, beaten 2 1/4 cups flour 1/4 tsp salt 1/2 cup rum In a large bowl, cream teh butter & brown sugar until well blended. Fold in the dates & pecans. In a small bowl, combine the water & baking soda & pour over the sugar mixture, stirring to blend. Add the eggs, flour & salt & beat until smooth. Add the rum & blend well. Pour into a well-greased 10" Bundt pan & bake in a preheated 300° oven for 1 1/2 hours. Cool in the pan on a rack for 10 minutes, then invert onto a serving plate.~~Taste of New England This is easily halved & the loaves freeze well: DATE NUT BREAD (4 loaves) 1 1/2 lbs dates, chopped fine 3 cups boiling water 2 TBL salad oil 2 tsp salt 1 cup chopped walnuts 1 lb brown sugar 2 eggs 4 tsp baking soda 2 tsp baking powder 2 TBL vanilla 5 cups sifted flour (sift then measure) Preheat oven to 325°. Cover the dates w/the boiling water & let stand until cool. To this date & water mixture add all remaining ingredients & mix thoroughly. Pour inot non-stick loaf pans or spray regular pans with Pam. When pouring bread mixture into pans, fill only 1/2 to 3/4 full to prevent the bread from going over the sides. Bake 1 hour. Bread will be lightly brown & cracked looking on top.~~Mount Vernon Cookbook

Date Nut Bread in P&B can. 1 cup sugar 1 egg 1 tsp butter 2 cups flour 1 cup nuts 1 cup dates chopped 1 tsp soda 1 cup boiling water Add chopped dates to soda water and mix with rest of ingredients. Spray can w/pam. I usually use a little sugar in the bottoms of my cans only because I don't like the white flour that shows on the bread. Bake at 325-350 for 1 hr or until a toothpick inserted in bread comes out clean. I usually double this. Sorry for being so late but have been busy lately. Enjoy!