Holiday Date-Pecan Bread (Cake) with cream cheese spread

[RightField]

It looks delicious. Thank you for sharing.

I have both dates and pecans in the pantry, maybe I'll make some date-pecan muffins.

 

[Karen Kraft]

It looks delicious. Thank you for sharing.

I have both dates and pecans in the pantry, maybe I'll make some date-pecan muffins.

Enjoy.

Happy Thanksgiving.

 

[satindesire]

Happy Thanksgiving KarBear!

 

[berry juice]

KAREN KRAFT’S
DATE-PECAN BREAD (CAKE)​

​

© 2009 Karen Kraft Kitchens
Regular and Wheat/Gluten-Free* Versions​

5 cups flour (brown rice flour or almond flour or 50% each for Gluten-Free)*
3 teaspoons baking soda*
3 teaspoons salt*
3 beaten eggs*
2 cups chopped (and pitted) dates or “Hadley’s date nuggets”
1 cup cherry-flavored dried cranberries (one 8 oz. package)
3 cups coarsely chopped pecan meats
3 cups very hot water
4 Tablespoons melted butter
3 cups brown sugar (loosely packed)
2 Tablespoons real vanilla extract

Looks awesome! And I am sure it tastes great.

Why using cranberries flavored as cherries? http://www.pic4ever.com/images/298.gif

 

[Karen Kraft]

Looks awesome! And I am sure it tastes great.

Why using cranberries flavored as cherries? http://www.pic4ever.com/images/298.gif

Well, because cranberries are presently seasonal and most of the stores discount their dried cranberries this time of year. If you use fresh cranberries, they either are too sour or become too smushy. The cherry flavor adds a tangy suggestion of dried cherries without the chemicals they put in dried cherries.

Have a good Thanksgiving.

 

[Batch]

You should do what I do: Have the cook prepare the coffee, biscuits and preserves so the maid can bring them up to your bedroom, along with the Times, to enjoy in bed. A slow start often is the best start.

I'd like to have a cook, and a maid.

 

[Karen Kraft]

I'd like to have a cook, and a maid.

Save your pennies;
or
Marry rich;
or -- if already married
Trade up.

 

[Batch]

Save your pennies;
or
Marry rich;
or -- if already married
Trade up.

Oy, much too late for all that, dear. Am polishing my silver all by myself.

 

[TANG GOD]

i wish my family knew how to make sweet potato casserole.

 

[Karen Kraft]

Exceedingly george.

KAREN KRAFT’S
DATE-PECAN BREAD (CAKE)​

​

© 2009 Karen Kraft Kitchens
Regular and Wheat/Gluten-Free* Versions​

5 cups flour (brown rice flour or almond flour or 50% each for Gluten-Free)*
3 teaspoons baking soda*
3 teaspoons salt*
3 beaten eggs*
2 cups chopped (and pitted) dates or “Hadley’s date nuggets”
1 cup cherry-flavored dried cranberries (one 8 oz. package)
3 cups coarsely chopped pecan meats
3 cups very hot water
4 Tablespoons melted butter
3 cups brown sugar (loosely packed)
2 Tablespoons real vanilla extract

*Adjusted for Gluten Free.

For regular version, use 5 Cups All-Purpose Flour [I use King Arthur’s Organic Flour], 4 teaspoons baking soda, 4 teaspoons salt, and 4 beaten eggs.
-------
Pre-heat oven to 325 degrees. Generously grease TWO (cheap foil) loaf pans - 5 pound size: 11 3/4 x 5 5/8 x 3 3/16 (See below for three-pan variation).**

Mix the dates, butter, and berries into the HOT water and let stand for ten minutes. With two forks, dry-blend the flour, sugar, pecan meats, baking soda and salt. Beat the eggs and put the vanilla into the beaten egg mixture; then beat in the warm (not hot) melted butter. Mix all of the above together just until moistened; do NOT over-mix – just mix long enough that there are no little pockets of dry flour. If you over-mix, the end product will be less fluffy and may not rise properly, since mixing increases the gluten.

Put half of the mixture into each of the well-greased (Crisco or butter) loaf pans and bake until a toothpick inserted into the middle of the loaf comes out clean – about an hour or so. Let cool an hour before removing the loaves from the (reusable) foil loaf pans. Thick slices are good with cream cheese spread.*** After a day or two, drier slices can be toasted as well.

Yield: Two Five-Pound Loaves.

**Alternate bake pan calculations:
Place mixture into three (3) well-greased (Crisco is nice) DuPont™ Teflon® - lined 9X5X3 baking pans. Bake at 350 degrees for about 55 minutes. Use clean toothpick test (above) to check for readiness.

***http://www.brandsoftheworld.com/brands/0014/3673/brand.gif
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup (1/2 stick) regular salted butter, softened
2 tsp. vanilla
2 cups plus one Tablespoon powdered sugar
Beat cream cheese and butter in large bowl with electric mixer on medium speed until well blended. Add sugar gradually, beating until light and fluffy after each addition.

Back by popular demand.

I hope y'all enjoy this. It's always a favorite at our house.

Merry Christmas.

 

[Karen Kraft]

It looks delicious. Thank you for sharing.

I have both dates and pecans in the pantry, maybe I'll make some date-pecan muffins.

Yay.

 

[Karen Kraft]

KAREN KRAFT’S
DATE-PECAN BREAD (CAKE)​

​

© 2009 Karen Kraft Kitchens
Regular and Wheat/Gluten-Free* Versions​

5 cups flour (brown rice flour or almond flour or 50% each for Gluten-Free)*
3 teaspoons baking soda*
3 teaspoons salt*
3 beaten eggs*
2 cups chopped (and pitted) dates or “Hadley’s date nuggets”
1 cup cherry-flavored dried cranberries (one 8 oz. package)
3 cups coarsely chopped pecan meats
3 cups very hot water
4 Tablespoons melted butter
3 cups brown sugar (loosely packed)
2 Tablespoons real vanilla extract

*Adjusted for Gluten Free.

For regular version, use 5 Cups All-Purpose Flour [I use King Arthur’s Organic Flour], 4 teaspoons baking soda, 4 teaspoons salt, and 4 beaten eggs.
-------
Pre-heat oven to 325 degrees. Generously grease TWO (cheap foil) loaf pans - 5 pound size: 11 3/4 x 5 5/8 x 3 3/16 (See below for three-pan variation).**

Mix the dates, butter, and berries into the HOT water and let stand for ten minutes. With two forks, dry-blend the flour, sugar, pecan meats, baking soda and salt. Beat the eggs and put the vanilla into the beaten egg mixture; then beat in the warm (not hot) melted butter. Mix all of the above together just until moistened; do NOT over-mix – just mix long enough that there are no little pockets of dry flour. If you over-mix, the end product will be less fluffy and may not rise properly, since mixing increases the gluten.

Put half of the mixture into each of the well-greased (Crisco or butter) loaf pans and bake until a toothpick inserted into the middle of the loaf comes out clean – about an hour or so. Let cool an hour before removing the loaves from the (reusable) foil loaf pans. Thick slices are good with cream cheese spread.*** After a day or two, drier slices can be toasted as well.

Yield: Two Five-Pound Loaves.

**Alternate bake pan calculations:
Place mixture into three (3) well-greased (Crisco is nice) DuPont™ Teflon® - lined 9X5X3 baking pans. Bake at 350 degrees for about 55 minutes. Use clean toothpick test (above) to check for readiness.

***http://www.brandsoftheworld.com/brands/0014/3673/brand.gif
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup (1/2 stick) regular salted butter, softened
2 tsp. vanilla
2 cups plus one Tablespoon powdered sugar
Beat cream cheese and butter in large bowl with electric mixer on medium speed until well blended. Add sugar gradually, beating until light and fluffy after each addition.

Some of you had indicated that you had a problem finding this link.
Sorry. Seems to be working fine today.
"Exceedingly george, it is." -Yoda

 

[AntiBacterial]

Some of you had indicated that you had a problem finding this link.
Sorry. Seems to be working fine today.
"Exceedingly george, it is." -Yoda

Hey asshole people can find stolen shit on the web. This is not something you came up with its some shit you found on the web, just like your photos you keep posting of some skinny ugly bitch.

http://www.hersheys.com/recipes/5064/Cheery-Cranberry-Chocolate-Chip-Bread.aspx

Sad
&
Fail.

 

[Karen Kraft]

Unread Yesterday, 08:07 AM
AntiBacterial
This message is hidden because AntiBacterial is on your ignore list.

Uh-oh.

Did poo-poo-face try to post something in my thread.

Sorry this thread is for PEOPLE, not toilet bowl floaters.

 

[Karen Kraft]

Back by Request [repost]

KAREN KRAFT’S
DATE-PECAN BREAD (CAKE)​

​

© 2009 Karen Kraft Kitchens
Regular and Wheat/Gluten-Free* Versions​

5 cups flour (brown rice flour or almond flour or 50% each for Gluten-Free)*
3 teaspoons baking soda*
3 teaspoons salt*
3 beaten eggs*
2 cups chopped (and pitted) dates or “Hadley’s date nuggets”
1 cup cherry-flavored dried cranberries (one 8 oz. package)
3 cups coarsely chopped pecan meats
3 cups very hot water
4 Tablespoons melted butter
3 cups brown sugar (loosely packed)
2 Tablespoons real vanilla extract

*Adjusted for Gluten Free.

For regular version, use 5 Cups All-Purpose Flour [I use King Arthur’s Organic Flour], 4 teaspoons baking soda, 4 teaspoons salt, and 4 beaten eggs.
-------
Pre-heat oven to 325 degrees. Generously grease TWO (cheap foil) loaf pans - 5 pound size: 11 3/4 x 5 5/8 x 3 3/16 (See below for three-pan variation).**

Mix the dates, butter, and berries into the HOT water and let stand for ten minutes. With two forks, dry-blend the flour, sugar, pecan meats, baking soda and salt. Beat the eggs and put the vanilla into the beaten egg mixture; then beat in the warm (not hot) melted butter. Mix all of the above together just until moistened; do NOT over-mix – just mix long enough that there are no little pockets of dry flour. If you over-mix, the end product will be less fluffy and may not rise properly, since mixing increases the gluten.

Put half of the mixture into each of the well-greased (Crisco or butter) loaf pans and bake until a toothpick inserted into the middle of the loaf comes out clean – about an hour or so. Let cool an hour before removing the loaves from the (reusable) foil loaf pans. Thick slices are good with cream cheese spread.*** After a day or two, drier slices can be toasted as well.

Yield: Two Five-Pound Loaves.

**Alternate bake pan calculations:
Place mixture into three (3) well-greased (Crisco is nice) DuPont™ Teflon® - lined 9X5X3 baking pans. Bake at 350 degrees for about 55 minutes. Use clean toothpick test (above) to check for readiness.

***http://www.brandsoftheworld.com/brands/0014/3673/brand.gif
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup (1/2 stick) regular salted butter, softened
2 tsp. vanilla
2 cups plus one Tablespoon powdered sugar
Beat cream cheese and butter in large bowl with electric mixer on medium speed until well blended. Add sugar gradually, beating until light and fluffy after each addition.

Add more pecans for a more crumbly cake.