Chocolate Date Loaf II Recipe

Ingredients 1 cup chopped dates 3/4 cup boiling water 1 teaspoon baking soda 1/4 cup margarine 3/4 cup chocolate chips 1 egg 1/2 cup white sugar 3/4 teaspoon salt 1 teaspoon vanilla extract 1 3/4 cups all-purpose flour 1 teaspoon baking powder Directions Place dates in a small bowl with boiling water and baking soda. Let stand until cooled. Melt chocolate chips with margarine in a bowl over a pan of simmering water, or in the microwave. Stir frequently until smooth. In a medium bowl, beat egg and stir in sugar, salt and vanilla. Stir in the melted chocolate and date mixtures. Combine the flour and baking powder, and stir into the date mixture until just blended. Scrape into a greased 9×5 inch loaf pan. Let stand for 20 minutes while you preheat the oven to 350 degrees F (175 degrees C). Bake for 1 hour in the preheated oven, until a toothpick inserted into the crown of the loaf comes out clean. Cool for 10 minutes before removing from the pan. Wrap in aluminum foil, and refrigerate overnight, as the loaf will cut better on the second day. via Tasty Chocolate Recipes http://tastychocolaterecipes.com/chocolate-date-loaf-ii-recipe.html

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Baker's Dozen: A Batch of Sweet Links!

Rather helpful: how to soften brown sugar that has become hard. Interesting profile on a veteran-owned bakery in Minneapolis. An easy hack on the cronut. I want to try this one! Pie-deprived New Orleans wants some sweet treats. Inspiring story! Cottage laws in California...interesting! Keeping up: Philadelphia Cream Cheese does all sorts of cheesecakey things for Nat'l Cheesecake day (it was July 30 but I welcome you to celebrate every day) Big in baking: nostalgia. Sweet! Spumoni cupcakes! Novelty cake pans: a fun roundup! Fruit gazpacho...starter, or dessert? The tale of the Tate's cookies empire. Helpful: beginner's piping techniques! I want to try: homemade cotton candy! What's the next big dessert in Austin? Experts weigh in. via CakeSpy http://www.cakespy.com/blog/2013/8/2/bakers-dozen-a-batch-of-sweet-links.html

Put the internet to work for you. via Personal Recipe 3493501

Butter Snow Flakes

A wonderful Spritz cookie with cinnamon in it. These freeze very well.  I followed the recipe exactly and they turned out exactly as I hoped. I will definitely be making more of these! It is definitely my "go to" spritz recipe. Butter Snow Flakes Ingredients: 2 1/4 cups all-purpose flour 1/4 teaspoon salt 1/4 teaspoon ground cinnamon 1 cup butter 1 (3 ounce) package cream cheese, softened 1 cup white sugar 1 egg yolk 1 teaspoon vanilla extract 1 teaspoon orange zest Instructions: Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, salt, and cinnamon; set aside. In a medium bowl, cream together butter and cream cheese. Add sugar and egg yolk; beat until light and fluffy. Stir in the vanilla and orange zest. Gradually blend in the dry ingredients. Fill a cookie press or pastry bag with dough, and form cookies on an ungreased cookie sheet. Bake for 12 to 15 minutes in the preheated oven, or until the cookies are golden brown on the peaks and on the bottoms. Remove from cookie sheets at once to cool on wire racks. Source: http://allrecipes.com/Recipe/Butter-Snow-Flakes/Detail.aspx via Recipes, Dinner Ideas, Healthy Recipes & Food Guide http://www.piarecipes.com/2013/08/butter-snow-flakes.html

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Seafood Pasta in Lemon Butter Sauce

Seafood Pasta in Lemon Butter Sauce Serves:            4 Prep Time:    5 Min Cook Time:    10 Min Ingredients: 1 lb pasta of choice 1 medium onion, chopped 4 oz butter 1/3 c olive oil 1 lb raw shrimp, peeled and deveined 1/2 lb small raw scallops (or large cut in half) 2 Tbsp minced lemon zest 1/4 c lemon juice 1/4 c white wine salt and pepper to taste 1/4 c toasted pine nuts (or pinole nuts) grated romano or parmesan cheese, to taste Instructions: Pour a glass of wine for the cook, saving 1/4 cup for the recipe ;-) Cook pasta in salted water till it's al dente. I make the sauce while the water is coming to a boil because the sauce is very quick. Saute onions in butter and olive oil on medium high heat until tender. Add shrimp and scallops and saute until shrimp just starts to turn pink and is almost done, but not quite. Overcooking the shrimp and scallops makes them very tough. Also the giant scallops take a long time to cook so I cut them in half to match the cook time of the shrimp if I can't find smaller ones. Add lemon zest, lemon juice, white wine, salt and pepper and cook for a few more minutes till bubbly and seafood is done. Pour over drained (NOT RINSED) pasta and toss with grated cheese and pine nuts. Serve and enjoy. Trader Joe's market has their frozen seafood blend of peeled raw shrimp, scallops, and calamari that I normally use. If you can find a combo bag of shellfish like this at your local market it is both super delicious and easy, just defrost and pour in. Source:  http://www.justapinch.com/recipes/main-course/fish/seafood-pasta-in-lemon-butter-sauce.html via Recipes, Dinner Ideas, Healthy Recipes & Food Guide http://www.piarecipes.com/2013/08/seafood-pasta-in-lemon-butter-sauce.html

Put the internet to work for you. via Personal Recipe 3453146