Date Nut Bread from her granddaughter Debbie has been added to Mom’s Recipe Box.

“Nana Nunu” Date Nut Bread from Debbie

It is only fitting, that my recipe for “Mom’s Recipe Box”, be a recipe in honor of my “Nana Nunu”. Words alone cannot convey, the love and gratitude, I have for my grandmother.

My grandmother loved and raised me as if I was her own.

The love of family was her mission, her credo and the fabric of her being.

I have many fond memories of family gatherings, that included signature favorites and a venue for new and exciting dishes.

A very special memory, is one where Nana and I would have a cup of tea together. We would sit in the red and white kitchen of 128, with a cup of tea and typically a baked treat. When the tea was gone, there were always tea leaves at the bottom of the tea cup. Nana would proceed to “read” my tea leaves.

She would see warm and wonderful life events. She could see that I would have “the most wonderful husband” and that I would have 3 children. She would focus on my talents and turn them into true gifts with her positive reassurance. She was certain I would have a happy life.

My photo includes the last Christmas gift I received from Nana. My gingerbread teapot, is symbolic of those special moments we shared. Each and everyday when I have tea, my thoughts can’t help but linger to the days of sharing a cup of tea with my Nana Nunu.

Even more, those cups of tea, assured me of my happy life as a wife, mother and grandmother. Debbie Bennett Landeck

Prep – 35 minutes, Bake 45 minutes; Serves 10 triangles.

INGREDIENTS

1 and a half cup chopped Medjool Dates; 1 teaspoon baking soda; 1 cup boiling water; 1 cup sugar; 1 large egg; 2 tablespoons unsalted butter at room temperature; 1 pinch of kosher salt; one and three fourths cup bleached flour; three fourths cup chopped walnuts.

Finish with filling of soft cream cheese and one half cup of finely chopped walnuts.

PREPARATION

Preheat oven to 350 degrees; grease loaf pan with Pam; place chopped dates into a small bowl and sprinkle with baking soda; then add the boiling water and let sit for 30 minutes.

With an electric mixer beat butter and sugar; then combine the egg; mix until smooth.

Add salt, flour and nuts on low until blended; stir in dates and the water mixture; pour into greased loaf pan; bake for 40-45 minutes or until a toothpick comes out clean; cool for 10 minutes before turning out; turn out and cool on a cooling rack; slice thinly – spread with soft cream cheese and top with chopped walnuts; sandwich and cut into triangles.

Serve with a cup of tea and sweet memories of Nana! -DBL

Look for Mom’s Recipe Box weekly on Fridays as family members add to and celebrate my mother’s collection of recipes – the Cecelia G. Bennett Collection. – JB