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INGREDIENTS:

2 c. dates, chopped
1/2 c. boiling water
1 med. orange
1/3 c. sugar
1 egg or equivalent egg substitute
1 tsp. vanilla
2 tbsp. vegetable oil
1 c. white flour
1 c. minus 2 tbsp. whole wheat flour
1 tsp. baking soda
1/4 tsp. salt
1/2 to 1 c. walnuts, chopped

DIRECTIONS:

Cover dates with water and set aside. Grate the rind of the orange. Cut up pulp, remove seeds and blend in blender until nearly smooth. Combine dates with water, orange rind and orange pulp. Add sugar, egg, extract and oil; mix thoroughly. Sift together flour, baking soda and salt; add to wet ingredients. Stir until moist. Fold in chopped nuts. Fill 2 small loaf pans about half full. Bake at 325 degrees for 35 minutes.

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INGREDIENTS:

3/4 c. chopped cranberries
3/4 c. nuts
2 1/2 c. flour
2 1/2 tsp. baking powder
1/2 tsp. baking soda
2 tbsp. shortening
1/2 c. sugar
1 egg
1 1/2 tbsp. orange rind
2 tsp. honey
3/4 c. orange juice

DIRECTIONS:

Add cranberries and nuts. Mix together ingredients. Spoon into greased loaf pan 2/3 full. Let stand, covered in warm place 20 minutes. Bake at 325 degrees (preheated oven 60-70 minutes).

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INGREDIENTS:

2 eggs
2 tbsp. butter
3/4 c. sugar
1 sm. unpeeled orange, cut into pieces & seeded
1 c. pitted chopped dates
1 3/4 c. all purpose flour
1 tsp. baking soda
1 tsp. salt
1 c. chopped pecans

DIRECTIONS:

Place eggs, butter, sugar, orange pieces and dates in blender or food processor. Cover and process with on, off motions until finely chopped. Remove to a large mixing bowl. In separate bowl, sift together flour, baking soda and salt. Add to orange mixture and mix until well combined. Stir in pecans. Pour batter into greased 9″x5″x3″ baking pan. Bake at 325 degrees for 1 hour or until bread tests done. If bread begins to darken, cover with foil during last few minutes of baking.

SAUCE:

1/2 c. orange juice
1/2 c. sugar