Recipe - Mothers Date And Nut Bread

2 teaspoon Baking soda
1 cup Boiling water
1 cup Fresh orange juice
24 Medjool dates (8 ounces),
cut up with scissors or
cut or sliced up
1 cup Toasted chopped walnuts
1 cup Dark raisins
3 Extralarge egg whites
One half cup Granulated sugar
One half cup Packed brown sugar
2 teaspoon Pure vanilla extract
2 tablespoon Canola oil
4 cup Unbleached allpurpose flour

Harriet Roth, Deliciously Healthy Jewish Cooking

Yield: Four 20 Ounce Loaves (48 Slices) (1 Slice = 1 Serving)

To standardize the recipe, use four 20ounce lead free cans, but you can be
as flexible as you choose. Simply decrease the baking time for smaller cans
and increase it for larger ones.

1. Dissolve the baking soda in the boiling water and pour immediately over
the orange juice, dates, nuts, and raisins in a heatproof bowl. Let stand
until cool.

2. Preheat the oven to 350degrees F. Lightly coat four 20ounce cans with
butterflavored cooking spray.

3. Beat the egg whites with a whisk until foamy. Add the sugars and
vanilla; beat thoroughly. Add the oil and blend.

4. Add the cooled date mixture. Blend

5. Add the flour one cup at a time, mixing with a wooden spoon until all
the ingredients are moistened.

6. Fill the prepared cans half full of batter. Bake for 55 to 60 minutes,
depending upon the size of the can.

TO SERVE: Let cool slightly in the cans, loosen with a spatula, and remove
to cool on a rack.

TO FREEZE: Wrap the cooled loaves in plastic wrap and then foil. They will
keep very successfully for several months in the freezer.

Posted to JEWISHFOOD digest V97 #019

From: Pat Gold plgold@ix.netcom.com

Date: Wed, 11 Sep 1996 08:22:22 0700