Date Nut Bread 2 1/2 to 3 hours

This is on the sweet side but awfully good. Children love it for breakfast or for afternoon snacks. Wrapped and refrigerated, it will keep fresh for several days, or you can freeze left-overs.

To Cook: Chop the walnut meats coarsely with a knife (the blender tends to make them into mush). Place the dates on a chopping board, sprinkle the 1/2 cup of flour over them, and chop them. If you keep the dates well mixed with the flour, they won't stick to the knife as you work. Place the dates in a colander and shake the colander over the chopping board to remove as much flour as possible. Place the dates in a bowl, add the shortening and the boiling water, and let them stand as you prepare the batter. Beat the eggs well with a fork, add the vanilla, sugar, and corn syrup. Scoop all the flour from the chopping board and combine it with 1 cup of flour, the baking soda, and the salt. Beat the flour mixture into the eggs. Add the date mixture and beat just enough to blend all the ingredients. Fold in the nuts. Pour into a greased, floured, 1-quart mold. Cover with a loosely fitting plate. Set the mold on a trivet or rack in the slow cooker. Cover the cooker, but prop the lid open a fraction with a toothpick or a twist of foil to let excess steam escape. Cook on High for 2 1/2 to 3 hours. Cool the bread on a rack for 10 minutes, then unmold. Serve warm. Makes 4 to 6 servings.

Crockery Cooking", by Jacqueline Heriteau, Grosset & Dunlap, Ny, c1975

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