Annie Mae's Georgia Date-Pecan Bread Recipe

1/2 cup dates,dried,finely chopped
1 egg
1 cup sugar
2 tbsp butter,melted
2 cup flour,all-purpose,sifted
3 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
1/2 cup orange juice
1/4 cup water
1 cup pecans,chopped


Directions

Soak dates for 2 hours in water, then drain and dry on paper
toweling. In a bowl, mix egg, sugar, and butter. Sift flour with
baking powder, baking soda, and salt. Add dry ingredients alternately
with orange juice and water, beginning and ending with dry
ingredients. Stir in dates and pecans and beat until well blended.
Pour mixture into a greased 9x5x3" loaf pan. Bake in a preheated
350'F. oven for about 2 hours, or until bread tests done in the
center. Unmold and cool on a rack. This keeps well and is excellent
for a morning coffee party.

Servings: 1 servings

Categories: Bread; Breads; Fruit; Nut; Pecan

The History of Recipes Transcribed cooking instructions as an idea can be observed way back into the distant past, in fact as far back as early Egypt, and possibly even further. Interesting though that is, generally, these early records were just very basic pictorial instructions for food preparation. Fascinatingly, the most ancient recipe in existence, according to experts are some stone tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `blissful`. Moving our culinary historical trip onwards, there are some interesting books which appeared in the 1300s ; a recipe book titled `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, these two books are not about the spicy food that appears on menues today, but instead accounts of the types of meals enjoyed by the rich and wealthy people of those days. Over the following few centuries, the powerful families of the West strove to offer the most extravagent meals, and as a consequence, chefs and their recipe collections became highly prized. However, it was during the nineteenth century that fine cooking and recipe publications became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to collating, verifying, and publishing recipes common in their social group. When we get to the 1900s, recipe books are greatly in demand mostly as a result of more people being able to read, more spare time and disposable income.

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