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Email to Master Chef Don F. Easley Jr.      

    Cinnamon Date Nut Holiday Bread

    Source of Recipe

    Master Chef Don's 2008 Collection

    Recipe Introduction

    Servings: 24 Yield: 2 Loaves Notes: *To measure flour, spoon into dry measure and level off. Categories: Appetizers/ Snacks, Holiday, Sweet Breads and Coffee Cakes, Yeast Bread

    Recipe Link:

    List of Ingredients

    3 1/4 cups all-purpose flour* (3 1/4 to 3 3/4 cups)
    1/3 cup sugar
    1 package Fleischmann's Rapid Rise Yeast
    3/4 teaspoon salt
    3/4 cup evaporated milk
    3/4 cup half-and-half
    1/3 cup butter or margarine
    1/4 cup water
    2 eggs
    1 cup imported chopped or snipped pitted dates
    1 cup chopped walnuts, toasted

    1/3 cup sugar
    2 teaspoons ground cinnamon

    1 cup sifted powdered sugar
    4 tablespoons milk


    1. In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt. Heat milk, butter and water until very warm (120 to 130F); stir into dry ingredients. Stir in eggs, dates, nuts and enough remaining flour to make stiff batter. Cover; let rest 10 minutes.

    2. Prepare Cinnamon Filling: In small bowl, combine sugar and ground cinnamon.

    3. Generously grease two 13- to 16-ounce coffee cans. Beginning with batter, alternately spoon heaping tablespoons of batter and scant teaspoons of Cinnamon Filling into cans, dividing evenly. Cover; let rise in warm, draft-free place until batter rises to within 1/2-inch of rim, about 30 to 45 minutes.

    4. Bake on lowest oven rack at 350F for 40 to 45 minutes or until done. Cool in cans on wire rack 5 minutes; remove from cans to wire rack to cool completely. Drizzle with Frosting.

    Frosting: In small bowl, combine sifted powdered sugar and 3 to 4 teaspoons milk; stir until smooth.




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