Recipes

RECIPE CARD

Date-Nut Loaves 1/2

(Nødder-Dadel Brød)

4 c. pitted dates 2 c. coarsely chopped walnuts 2 c. boiling water 3 c. unsifted all-purpose flour 1 1/2 tsp. baking soda 1 tsp. salt 1/2 c. butter or margarine, softened 1 1/4 c. light-brown sugar, firmly packed 2 eggs 1 tsp. vanilla extract

From Danish Sisterhood Treasures Cookbook. Recipe from Lodge 177, Solvang, CA

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RECIPE CARD

Date-Nut Loaves 2/2

(Nødder-Dadel Brød)

Bake 1 hour or until cake tester inserted in center comes out clean. Cool in pans 10 minutes; remove to wire rack and let cool completely.

To store: Wrap each loaf in foil or plastic film , seal and label. Place in freezer.

To serve: Remove number of loaves desired from freezer. Let thaw, still in wrapping, at room temperature several hours or until loaves are at room temperature.

Makes 4 small loaves.

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Date-Nut Loaves (cont. 1/2)

(Nødder-Dadel Brød) With scissors, cut dates into thirds into medium bowl. Add nuts and boiling water. Let cool to room temperature, about 45 minutes. Meanwhile, grease four 5 3/4 x 3 1/4 x 2 1/4 inch loaf pans. Sift flour with baking soda and salt; set aside. Preheat oven to 350 degrees F.

In a large bowl, with electric mixer at high speed, beat butter with sugar, eggs, and vanilla until ingredients are smooth. Add cooled date mixture; mix well. Add flour mixture; beat with wooden spoon until well combined. Turn into prepared pans, dividing evenly.

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RECIPE CARD

Fruit Juice Glogg

2 c. apple juice 1 c. grape juice 2 Tbsp. sugar 1 stick cinnamon 4 cloves 1 orange peel spiral 1/3 c. raisins 1/3 c. slivered almonds

Combine juices, sugar, spices and orange peel spiral in sauce pan. Bring to a boil. Place several raisins and almonds in punch cups. Remove cloves, cinnamon and orange peel spiral from juice. Pour into cups. Serves 6.

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