DATE - NUT TEA BREAD

• 8 ounces pitted dates, chopped
• 1 1/4 cups boiling water
• 6 tablespoons butter or margarine
• 1 egg, lightly beaten
• 1 1/2 cups packed brown sugar
• 2 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 3/4 cut chopped walnuts

Preheat oven to 350°F. Place dates in medium bowl; cover with boiling water. Add butter; stir until melted. Cool to room temperature. Stir in egg and sugar. In large bowl, combine flour, baking soda and salt. Add date mixture; stir until just blended. Stir in walnuts. Pour batter into greased 9x5 inch loaf pan. Bake 1 hour 10 minutes or until golden brown. Cool 5 minutes in pan. Turn out onto wire rack; cool completely. Yield:1 loaf. NOTE: Bread freezes well.

DATE CAKE

• 1 cup dates (cut up)
• 1 teaspoon baking soda
• 1 cup hot water
• 1 cup sugar
• 1 tablespoon. butter (melted)
• 1 egg
• 1 cup nuts
• 1 cup flour
• 1 teaspoon baking powder
• pinch of salt
• 1 teaspoon vanilla

Combine dates and soda. Pour water over this. Set aside. Add sugar, butter and egg when mixture is cool. Add rest of ingredients. Batter will be very pale and thin. Pour into a greased and floured nine-inch square pan. Bake at 325 degrees for 40-60 minutes. Good served with whipped cream.

DATE PIE

• 1 Lb. medjool dates
• 1 cup milk
• 1/2 cup sugar
• 1 tablespoon flour
• 1/8 teaspoon salt
• 1 egg (beaten)
• 1 pastry shell

Cut dates in quarters, remove stems. Cover with water and simmer, covered, till tender. Add milk, sugar, salt and flour. Mix well and add beaten egg. Cook until thick, pour into shell and cool. Cover with whipped cream.

DATE MARSHMALLOW DESSERT

• 8 oz. dates (chopped and pitted)
• 3/4 cup water
• 1/4 teaspoon salt
• 2 cups small marshmallows
• 1/2 cup nuts
• 12 oreo cookies (crushed)
• 1 cup whipped cream (vanilla added)

Combine dates, water and salt and bring to a boil, simmer for three minutes. Add marshmallows and cool to room temperature. Add chopped nuts.

Put oreo crumbs on bottom of 10 x 6 x 1 1/2 or 9 x 9 greased pan (reserve 1/4 cup for top). Spread date mixture over cookies, and spread the whipped cream over date mixture. Sprinkle reserved crumbs on top. Refrigerate. Cut into squares when ready to serve.