Date Recipes
9 years ago
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Updates to Annies Salsa recipe?
Comments (1)The only "update" is 1 cup of vinegar if you're BWB. Some early versions of the recipe say 2/3 cup, but that acidity is marginal so Annie increased the amount per Extension recommendations. Carol...See Morerecipe box
Comments (6)Thanks, Linda, for the milk of magnesia notes. I don't see anything belittling at all, so no worries. No, most of the recipes are hand-written on note cards. Some note cards had either a newspaper clipping or a box-top recipe glued to them and then hand noted comments. Those seem to be doing fine despite grease stains and water marks. My original concern stemmed from keeping what was originally a stuck together stack of commercial work at the back of the box stuffed in with the family recipes. These are things like "Eagle Brand Magic Recipe" booklet, or a "Betty Crocker says" icing recipe with a coupon for a Queen Bess Pattern spoon. Mostly they are recipe folders from companies like Pillsbury flour, Princess Gelatine, Knox Gelatine, Mueller's Noodles, and Betty Crocker. Their condition caused me concern. They were covered with mold and mildew, stuck together. Just icky. But I've spent the morning cleaning them off. I brushed off the black mold and wiped away some mildew. I've been able to gently unfold them all & am beginning to scan them. I'm not returning anything to the orignal metal box. It was painted, but even that is bubbling. The rust was so bad that someone placed notecards in the lid a while ago to stop the rust from flaking down among the cards. The interior sides and back are bubbling paint & rust flakes. I'm moving everything to a new, plastic, index box. Anyways, that's my current plan of action. It's not as romantic as keeping my grandmother's box, but I don't know how to fix that. But back to the milk of magnesia - do I brush that on newsprint, or is this good for just magazine paper, or any kind of paper? Also, I'm still quite open to suggestions on how to preserve these items. Do you think it's possible to continue to use the originals, add my own to the collection, actually use the new box? Thanks! ideefixe Thanks for dropping by! -a Here is a link that might be useful: pictures of my recipe box project...See MoreCookalong #38 --- Dates
Comments (31)As usual I am LATE to the party, but BF and I made the BEST applesauce date bread tonight. He loves dates. This is going to be quite the keeper, since I think it could be used for all kinds of dried fruits like raisins or dried cherries for example. The original recipe was for figs. I very often have applesauce and yogurt in the fridge to use up. This bread is YUM! Date, Applesauce and Almond Breakfast Loaf (original recipe was for Figs) Recipe by Barbara Estabrook, for "Cooking Light" magazine, October 2010. Makes 2 8 inch loaf pans. Struesel topping (I left this off) 2 1/2 TBSLP brown sugar 2 TBLSP all purpose flour 1 1/2 TBLSP coarsely chopped almonds 1 TBLSP chilled butter, cut into small pieces 1/8 tsp. ground cinnamon Bread: 1 cup dried figs (or dates) 1/2 cup boiling water Cooking spray 1 TBLSP all purpose flour 2 large egg whites 1 large egg 3/4 cup unsweetened applesauce 1/3 cup fat free yogurt 1/4 cup canola oil 1/2 tsp. almond extract (I used Amaretto liqueur instead) 3/4 cup granulated sugar 1 1/2 cups all purpose flour 1/2 cup whole wheat flour 1/3 cup chopped toasted almonds (no salt) 1 tsp. baking powder 1 tsp. cinnamon 1/2 tsp. salt 1/2 tsp. baking soda Preheat oven to 350 degrees Prepare struesel topping ingredients by mixing them together in a small bowl and setting them aside. Spray or grease the two 8 inch loaf pans and then shake the flour around in them until very lightly coated. Combine wet ingredients Add flours and baking powder, soda, etc. Drain dates and mix in Add almonds. Pour batter into pans, top with streusel. Bake for 55 min. or until toothpick inserted in the center comes out clean. Not the best photo, one of my bread pans was too large....See MoreHelp -- i'm looking for dates...
Comments (20)Sure, here it is: "Mrs. Poindexter's" Date Pudding Start oven at once: 300* Grease 9" pan. Sift together and measure: 1 1/4 cup flour 1/4 teasp baking powder 1/4 teasp salt Mix into flour mixture: 1 cup chopped pecans (or walnuts) Cut: 1 package dates (no size given, sorry) into small pieces Mix: 1 teasp baking soda into cut dates, then pour 1 cup boiling water over. Let stand. Cream: 1/4 cup butter til soft and light. Then add 1 cup sugar gradually until very fluffy. Add: 1 egg, beat well. Combine flour and butter mixtures thoroughly. Stir in dates. Pour into prepared pa. Bake: 1 hour. Cool on rack. Cut into 9-12 squares. VERY rich!! Serve with real whipped cream and coffee. ********************************** Enjoy!...See More- 9 years ago
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