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Date Cake / Date Loaf
Date Cake
1 1/2 c sugar
3/4 c butter
2 eggs
1 1/2 c sour milk
2 tsp soda
3c flour 1 c dates
1 tsp cin nutmeg - cloves
Back:
• Date Loaf
1 sq. chocolate (melted)
1/2 c butter 1c. sugar
2 eggs 1c butter milk
1 lvl tsp soda 2 c. flour
vanilla cinnamon & cloves
dates & nuts.
---
# Date Cake and Date Loaf
*Two recipes on one card*
---
# Date Cake
## Ingredients
- 1 1/2 cups sugar
- 3/4 cup butter
- 2 eggs
- 1 1/2 cups sour milk
- 2 tsp baking soda
- 3 cups flour
- 1 cup dates, pitted and chopped
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp cloves
## Instructions
1. Preheat oven to 350°F. Grease and flour a 9x13 pan or two 9" round layer pans.
2. Cream butter and sugar together until light and fluffy.
3. Beat in eggs one at a time.
4. Dissolve baking soda in sour milk.
5. Sift together flour, cinnamon, nutmeg, and cloves.
6. Add sifted dry ingredients alternately with sour milk mixture, beginning and ending with flour.
7. Fold in chopped dates.
8. Pour into prepared pan.
9. Bake at 350°F for 35 to 40 minutes for a 9x13 pan, or 25 to 30 minutes for layer pans, until a toothpick inserted in the center comes out clean.
10. Cool completely before frosting if desired.
## Editor's Notes
- **"1 tsp cin nutmeg - cloves"** — three spices listed with one quantity; interpreted as 1 tsp cinnamon plus 1/2 tsp each nutmeg and cloves. The dash separates the measured cinnamon from the smaller pinch-quantity spices.
- **"Sour milk"** — period term for naturally soured whole milk. Modern substitute: add 1 1/2 Tbsp white vinegar or lemon juice to 1 1/2 cups whole milk and let stand 5 minutes.
- **Dates** — pitted and chopped before measuring; Medjool or Deglet Noor both appropriate.
- **Baking temperature, time, and pan size** not specified; 350°F for 35 to 40 minutes in a 9x13 pan inferred from batter volume and composition.
- **Completeness tag:** `minor-gaps` — spice quantities, pan size, temperature, and time inferred.
---
# Date Loaf
## Ingredients
- 1 oz unsweetened baking chocolate, melted
- 1/2 cup butter
- 1 cup sugar
- 2 eggs
- 1 cup buttermilk
- 1 level tsp baking soda
- 2 cups flour
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 1/4 tsp cloves
- 1 cup dates, pitted and chopped
- 1/2 cup chopped nuts
## Instructions
1. Preheat oven to 350°F. Grease and flour a standard 9x5 inch loaf pan.
2. Melt chocolate over low heat or in a double boiler; set aside to cool slightly.
3. Cream butter and sugar together until light and fluffy.
4. Beat in eggs one at a time.
5. Stir in melted chocolate and vanilla.
6. Dissolve baking soda in buttermilk.
7. Sift together flour, cinnamon, and cloves.
8. Add sifted dry ingredients alternately with buttermilk mixture, beginning and ending with flour.
9. Fold in chopped dates and nuts.
10. Pour into prepared loaf pan.
11. Bake at 350°F for 55 to 65 minutes until a toothpick inserted in the center comes out clean.
12. Cool in pan 10 minutes before turning out onto a wire rack. -
Date Nut Bread
Card 1 Front:
Date Nut Bread 350°
1 t. baking soda 1 t. vanilla
1 C. boiling water 1 egg
1 C. pitted dates, cut up 1 1/3 C. sifted flour
3/4 c. raisins 3/4 c. chopped pecans
2 T. soft butter
1 C. sugar
Pour soda & boiling water over dates and raisins.
Set aside. Cream butter & sugar. Add vanilla, then egg.
Beat well. Add flour & mix. Pour in fruit mixture
(including water) and pecans. Mix. Bake in
buttered 9 x 5 loaf pan - 350° 45-55 min
Card 1 Back: blank
---
# Date Nut Bread
## Ingredients
- 1 tsp baking soda
- 1 cup boiling water
- 1 cup pitted dates, cut up
- 3/4 cup raisins
- 2 Tbsp soft butter
- 1 cup sugar
- 1 tsp vanilla
- 1 egg
- 1 1/3 cup sifted flour
- 3/4 cup chopped pecans
## Instructions
1. Pour baking soda and boiling water over dates and raisins. Set aside.
2. Cream butter and sugar.
3. Add vanilla, then egg. Beat well.
4. Add flour and mix.
5. Pour in fruit mixture (including water) and pecans. Mix.
6. Bake in a buttered 9 x 5 loaf pan at 350°F for 45–55 minutes. -
Date Oatmeal Bars
Date Oatmeal Bars Florence Bebber PPPA
1 cup rolled oats Feb. 13, 1979
1 cup hot water
2 cups brown sugar
2 eggs
1/2 cup oleo
1 cup flour
1/2cup dates
1 teaspoon soda
1 teaspoon salt
vanilla
1/2 cup nuts
1/2 cup coconut
Bake at 350 about 30 min
Back: blank
---
# Date Oatmeal Bars
*From Florence Bebber, Feb. 13, 1979*
## Ingredients
- 1 cup rolled oats
- 1 cup hot water
- 2 cups brown sugar
- 2 eggs
- 1/2 cup oleo
- 1 cup flour
- 1/2 cup dates
- 1 tsp baking soda
- 1 tsp salt
- Vanilla
- 1/2 cup nuts
- 1/2 cup coconut
## Instructions
1. Combine all ingredients and mix well.
2. Bake at 350°F for about 30 minutes. -
Date-Pecan Balls
Card 1 Front:
Date-Pecan Balls 350° 20min.
1c. soft butter 2c ground pecans
½c Sugar 1c. whole dates cut up
2t. vanilla
2c sifted flour
Cream butter & sugar. Add vanilla and mix. Add
flour & mix. Blend in pecans and dates. Roll
teaspoonfuls of dough into balls. Refrigerate balls
for 1-2 hrs. Bake @ 350° on greased cookie
sheet for approx 20 min. Remove from ove—
and roll balls into powdered sugar. Sprinkle
them again with pwd sugar after cookies have
cooled.
Card 1 Back: blank
---
# Date-Pecan Balls
## Ingredients
- 1 cup soft butter
- 1/2 cup sugar
- 2 tsp vanilla
- 2 cups sifted flour
- 2 cups ground pecans
- 1 cup whole dates, cut up
## Instructions
1. Cream butter and sugar.
2. Add vanilla and mix.
3. Add flour and mix.
4. Blend in pecans and dates.
5. Roll teaspoonfuls of dough into balls.
6. Refrigerate balls for 1–2 hours.
7. Bake at 350°F on a greased cookie sheet for approximately 20 minutes.
8. Remove from oven and roll balls into powdered sugar.
9. Sprinkle them again with powdered sugar after cookies have cooled. -
Debbie's Chicken Almond
DEBBIE'S CHICKEN ALMOND
2 chicken breasts, skinned, boned
and cut up
Marinade:
1 tablespoon soy sauce
1 teaspoon cornstarch
½ cup slivered almonds
Oil
¼ to ½ teaspoon ground ginger or
2 slices fresh gingerroot
1 green pepper, cut up in chunks
1 onion, cut up in chunks
1 (7-ounce) package frozen pea
pods or ½ pound fresh snow
peas
Back:
Seasoning Sauce:
1 tablespoon soy sauce
1 teaspoon wine
¾ teaspoon vinegar
¾ teaspoon sugar
½ teaspoon cornstarch
¼ teaspoon salt
Marinate chicken breasts in soy and
cornstarch. (This can be all afternoon or
only while you're preparing the rest of the
dish. Saute almonds in about a teaspoon of
oil until golden, set aside. Stir fry chicken
in 2 tablespoons oil. Set aside. Stir fry
gingerroot, green pepper, onion and peas.
Add chicken and ingredients that have
been mixed together to make seasoning
sauce: soy sauce, wine, vinegar, sugar,
cornstarch and salt. Heat through, add
nuts and serve over rice. Serves 2.
---
# Debbie's Chicken Almond
*Serves 2*
## Ingredients
### Chicken
- 2 chicken breasts, skinned, boned and cut up
### Marinade
- 1 Tbsp soy sauce
- 1 tsp cornstarch
### Stir-Fry
- 1/2 cup slivered almonds
- Oil (for sautéing)
- 1/4 to 1/2 tsp ground ginger, or 2 slices fresh gingerroot
- 1 green pepper, cut up in chunks
- 1 onion, cut up in chunks
- 1 (7-ounce) package frozen pea pods, or 1/2 pound fresh snow peas
### Seasoning Sauce
- 1 Tbsp soy sauce
- 1 tsp wine
- 3/4 tsp vinegar
- 3/4 tsp sugar
- 1/2 tsp cornstarch
- 1/4 tsp salt
## Instructions
### Marinade
1. Marinate chicken breasts in soy sauce and cornstarch. (This can be all afternoon, or only while you're preparing the rest of the dish.)
### Seasoning Sauce
1. Mix together soy sauce, wine, vinegar, sugar, cornstarch, and salt. Set aside.
### Stir-Fry
1. Sauté almonds in about 1 tsp oil until golden. Set aside.
2. Stir fry chicken in 2 Tbsp oil. Set aside.
3. Stir fry gingerroot, green pepper, onion, and peas.
4. Add chicken and the prepared seasoning sauce.
5. Heat through, add nuts, and serve over rice. -
Delicious Roast & Gravy
Delicious roast & gravy
3 to 4 lb rump roast
dry onion soup mix
mix - 1 can coke
1 can cr. of mushroom soup
Pour over - cook
slow about 300° 4 to 6 hrs.
Makes own gravy.
---
# Delicious Roast & Gravy
## Ingredients
- 3 to 4 lb rump roast
- 1 pkg dry onion soup mix
- 1 can Coke
- 1 can cream of mushroom soup
## Instructions
1. Mix dry onion soup mix, Coke, and cream of mushroom soup together.
2. Pour over roast.
3. Cook slow at about 300° for 4 to 6 hours.
4. Makes its own gravy. -
Delightful Cheesecake
Delightful Cheesecake yield 9
Exchange per Ser. = 1/8 Bread, 1/4 fruit, 1/2 meat, 55 calorie
each.
(4 squares crushed) (12oz. carton)
4 T graham cracker crumbs 1 1/2 cups Cheese
nonfat cottage
2 envelopes unflavored gelatin 3 med. eggs or 2
1/2 cups water separated
1 cups low calorie crushed pineapple 2 Tbs unsweetened
Juice from pineapple 3/4 cups lemon juice
1 tsp vanilla extract 3 pkgs Sweet & Low
1/4 tsp salt or sweetner to equal
1/4 cups skim or 2% milk 1 1/2 cups sugar
Back:
Sprinkle 3 T of the graham cracker crumbs on
bottom of 9" pan set aside. Soften gelatin in
1/2 cup water. Bring the 3/4 cup pineapple juice to
a boil and stir in gelatin. Set aside to cool. Beat
cottage cheese on high speed Apt. 3-4 min until nearly
smooth. Mix the egg yolks, milk, lemon juice, sweetner,
vanilla, and salt blend into cottage cheese at low speed.
Blend in by hand the crushed pineapple. Beat egg
whites until stiff, fold whites into pineapple gelatin mixture
fold this into pineapple mixture. Spoon over graham
crumbs, top with remaining graham cracker crumbs
3-4 hrs to set.
---
# Delightful Cheesecake
*Yield: 9 servings -
Dell's Cookies
Dell's Cookies
4 Eggs beaten until real light
1 lb Light Brown sugar
2 cups sifted flour
Pinch of salt
1 Tsp. Vanilla
1 cup chopped nuts
Bake in pan approx. 15 x 11 x 2" deep
Do not grease pan Bake at 325° until
Back:
light brown on top. When still
warm cut into fingers or squares.
---
# Dell's Cookies
## Ingredients
- 4 eggs, beaten until real light
- 1 lb light brown sugar
- 2 cups sifted flour
- Pinch of salt
- 1 tsp vanilla
- 1 cup chopped nuts
## Instructions
1. Beat 4 eggs until real light.
2. Mix in light brown sugar, sifted flour, pinch of salt, and vanilla.
3. Stir in chopped nuts.
4. Pour batter into an ungreased pan approximately 15 x 11 x 2 inches deep.
5. Bake at 325° until light brown on top.
6. When still warm, cut into fingers or squares. -
Dill Dip
Dill Dip (Alice)
1/2 pt sour cream
1/2 c. mayo
1/2 Tbsp onion flakes
1/2 Tbsp Bau Monde
1 Tbsp dill weed
1 Tsp parsley flakes
Mix. Chill. Serve with corn chips
and fresh vegetables.
Back: blank
---
# Dill Dip
## Ingredients
- 1 cup sour cream
- 1/2 cup mayo
- 1/2 Tbsp onion flakes
- 1/2 Tbsp Beau Monde
- 1 Tbsp dill weed
- 1 tsp parsley flakes
## Instructions
1. Mix all ingredients together.
2. Chill.
3. Serve with corn chips and fresh vegetables. -
Dill Pickles
Dill Pickles
2 heads dill
1 piece alum
1 tsp mustard seed
1 Cup Vinegar
2 Cups Water
1 tbsp Salt
Back:
5 empty pts
13 qts
1/2 pt
---
# Dill Pickles
*Yield: approximately 13 quart jars, 5 pint jars, and 1/2 pint (from one batch)*
## Ingredients
### Per Jar
- 2 heads fresh dill
- 1 small piece alum (approximately 1/2 tsp; see Editor's Notes)
- 1 tsp mustard seed
### Brine (per jar, or scale up for batch)
- 1 cup white vinegar
- 2 cups water
- 1 Tbsp pickling salt
### Cucumbers
- Quantity not specified on original card (see Editor's Notes)
- Approximately 65 to 80 medium pickling cucumbers based on recorded yield
## Instructions
1. Wash cucumbers thoroughly and trim blossom ends.
2. Sterilize jars.
3. Place 2 heads dill, 1 piece alum, and 1 tsp mustard seed in the bottom of each jar.
4. Pack cucumbers tightly into jars — whole, halved, or speared as preferred.
5. Combine vinegar, water, and salt in a saucepan; bring to a boil, stirring until salt is dissolved.
6. Pour hot brine over cucumbers, filling to within 1/4 inch of rim.
7. Seal jars while hot. Process in a boiling water bath according to current canning guidelines — 10 minutes for pint jars, 15 minutes for quart jars.
## Editor's Notes
- **Cucumber quantity entirely absent** from original card — the only quantity reference is the yield recorded on the back (5 pint jars, 13 quart jars, 1/2 pint). Working backward from standard jar packing density, approximately 65 to 80 medium pickling cucumbers were used. This is consistent with a full peck batch, matching other large-scale preserve recipes in this collection. -
Dill Pickles
Dill Pickles
Place a small bud
of garlic & a small amount of
dill in bottom of each quart
jar.
Pack jar with medium sized
cucumbers and put more dill
on top of jar.
Pour boiling solution of water vinegar
and salt over cucumbers completely
filling jar. Seal jars.
Back:
the boiling solution of water vinegar
and salt is of the following
proportions
1 gal water
2 cups of Vinegar
1 cup of Salt
Let pickles stand for 6 weeks
before using.
---
# Dill Pickles
*Recipe from the kitchen of Edna Stockman*
## Ingredients
- Small bud of garlic (per quart jar)
- Small amount of dill (per quart jar, plus more for top)
- Medium sized cucumbers
### Brine (per gallon batch)
- 1 gallon water
- 2 cups vinegar
- 1 cup salt
## Instructions
1. Place a small bud of garlic and a small amount of dill in the bottom of each quart jar.
2. Pack the jar with medium sized cucumbers.
3. Put more dill on top of the jar.
4. Prepare the boiling solution by combining 1 gallon water, 2 cups vinegar, and 1 cup salt; bring to a boil.
5. Pour the boiling solution over the cucumbers, completely filling each jar.
6. Seal jars.
7. Let pickles stand for 6 weeks before using. -
Dill Pickles
Edna Stockman
Place a small bulb of garlee
& a small amount of dill in a
jar.
Pack jar with medium size
cucumbers & put more dill on top
Pour boiling solution of water
& vinegar & salt over cukes completly
filling jar & seal. over
Back:
Boiling solution of water &
vinegar, salt in following amts.
1 gal. Water
1 cups salt
2 " vinegar
Let stand 6 weeks before
using.
---
# Dill Pickles
*Recipe from the kitchen of Edna Stockman*
## Ingredients
- 1 small bulb garlic (per jar)
- Dill (small amount per jar, plus more for top)
- Medium size cucumbers
### Brine (per 1 gallon water)
- 1 gal. water
- 1 cup salt
- 2 cups vinegar
## Instructions
1. Place a small bulb of garlic and a small amount of dill in the bottom of a jar.
2. Pack the jar with medium size cucumbers.
3. Put more dill on top of the cucumbers.
4. Prepare a boiling solution of water, vinegar, and salt in the following amounts: 1 gallon water, 1 cup salt, 2 cups vinegar.
5. Pour the boiling solution over the cucumbers, filling the jar completely.
6. Seal the jar.
7. Let stand 6 weeks before using.