ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: Dark Dark Rich, Moist, Date Nut Bread Please!!

Misc.
Would you kindly share a recipe if you have one,please for a Dark,Dark Rich,Moist,Date-nut Bread.I cannot seem to find this Old Fashioned recipe. Thankyou so much!! Ellen
MsgID: 0212408
Shared by: Ellen Cape Cod
Board: All Baking at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Dark Dark Rich, Moist, Date Nut Bread Please!!
  Ellen Cape Cod
2 Recipe: Date Nut Bread (3) for Ellen
  Gladys/PR
3 Thank You: Dark Date nut Bread
  ellen cape cod
4 Good luck dear Ellen. (nt)
  Gladys/PR
ADVERTISEMENT
Random Recipes
  • Sriracha Ceviche
  • SRIRACHA CEVICHE "Sriracha and seafood truly are a perfect match. To me, it’s an excellent example of the whole being greater than the sum of the parts, and...
  • Crisco Pie Crust (1930')
  • CRISCO PIE CRUST - 1934 RECIPE 2 cups flour 1 teaspoon salt 2/3 cup Crisco shortening 6 to 8 tablespoons cold water Sift flour and salt. Then cut in Crisco. Cut in Crisco coarsely if you like a flaky crust - cut in C...
  • Beef Ribs, Korean-Style
  • BEEF RIBS, KOREAN-STYLE Start this dish three days before you plan to serve it. 2 1/2 pounds thinly sliced beef short ribs 1/2 cup brown sugar 1/2 cup dry sherry (drinking sherry, not cooking sherry) 1/2 cup soy sauc...
  • Peppermint Easter Eggs or Peanut Butter Easter Eggs
  • Peppermint Easter Eggs 1/2 cup butter, softened 1/2 teaspoon salt 1 (14 ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk) 1/2 teaspoon peppermint extract 2 drops red food coloring 9 to 10 cups...
  • Katsu Donburi (Pork-Topped Rice)
  • Katsu Donburi (Pork-Topped Rice) 3 cup rice 1 water 6 center-cut pork loin chops (1/2-in, . thick) - 1 salt, pepper 2 egg yolks, beaten 3/4 cup fine dry bread crumbs 1 cup oil 2 tbsp butter or margarine 1/2 lb mushrooms...
  • Caribbean Dressing
  • CARIBBEAN Dressing 1/4 cup KEY LIME JUICE 1/4 cup chopped fresh coriander (cilantro) 1/2 tsp. ground cumin seed 2/3 cup olive oil 1/4 to 1/2 tsp. red pepper flakes 1/2 tsp. salt 1/8 tsp. ground black pepper Whisk tog...
ADVERTISEMENT
  • No Crust Pizzas (using ground beef)
  • NO CRUST PIZZAS 1 slightly beaten egg 1/4 cup fine dry bread crumbs 1/4 cup finely chopped onion 1 (8 ounce) can pizza sauce (1 cup), divided use 3/4 teaspoon salt 1 medium clove garlic, minced 1 1/2 pounds ground ...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Dark Dark Rich, Moist, Date Nut Bread Please!!
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!