Old-Fashioned Date-Nut Bread

Ingredients:

2 C Chopped Dates or Date Crumbles

4 T Softened Butter

1 t Baking Soda

3/4 t Salt

2/3 C Brown Sugar

1 C Hot brewed coffee

1 Large egg

1 t Vanilla extract

1 T Brandy, optional

1/2 t Baking powder

1 3/4 C All-purpose flour

1 C Coarsley Chopped Walnuts

Directions:

Preheat oven to 350 degrees. Lightly grease a standard-size loaf pan. 

In a large bowl, combine dates, butter, baking soda, salt and brown sugar. Pour the hot coffee into the bowl, stirring to combine. Allow mixture to cool for 15 minutes. 

Add the egg, vanilla, brandy, baking powder and flour. Beat gently until smooth. Stir in walnuts. 

Pour batter into the prepared pan. 

Bake for 45-55 minutes. Remove from oven and allow to cool in pan for ten minutes. 

Remove to cooling rack and allow to cool completely before slicing. 

* Adapted from http://www.kingarthurflour.com/recipes/old-fashioned-date-nut-bread-recipe

Slow-Cooker Korean Beef

Ingredients:

1/2 C Water

1/2 C Soy Sauce

1/2 C Brown Sugar, packed

4 Garlic cloves, minced

1 T Sesame Oil

1 T Rice Vinegar

1 T Fresh Grated Ginger

1/2 t Onion Powder

1/2 t White Pepper

3-4 lb Beef Chuck Roast

2 T Cornstarch

1/4 C Water

1 t Sesame Seeds

2 Green Onions, sliced

Directions:

Place roast in slow-cooker. 

In a small bowl combine water, soy sauce, brown sugar, garlic, sesame oil, rice vinegar, ginger, onion powder, and white pepper. 

In another small bowl, mix cornstarch with 1/4 C water. 

Stir cornstarch mixture into soy sauce mixture. Pour over roast. 

Cook on low for 7 hours. Shred beef and continue cooking one more hour. 

Serve over rice and top with sesame seeds and green onion slices. 

* Adapted from http://damndelicious.net/2015/02/21/slow-cooker-korean-beef/

Gluten Free Custard Cake

Ingredients:

1/4 C Melted butter, slightly cooled

4 Eggs

3/4 C Sugar

2 C Whole Milk

2 t Vanilla extract

1/2 C Gluten-Free All-Purpose or Baking Flour

Pinch Salt

Cinnamon

Directions:

Preheat oven to 350 degrees. 

Grease or butter an 8x8-inch casserole dish. 

Combine all ingredients in blender and blend for 30 seconds. 

Pour into prepared pan. 

Sprinkle with cinnamon. 

Bake for 45 minutes or until set. 

Remove from oven and allow to cool. Serve warm or after chilling. 

* Adapted from http://www.hoteatsandcoolreads.com/2012/06/magic-crust-custard-pie-recipe.html

Leftover Stuffing Meatloaf

Ingredients:

Meatloaf:

2 lbs Lean Ground Beef

1 lb Ground Pork

4 Eggs

2 C Leftover Stuffing

1 C Milk

1/2 C Diced Onion (or 3 T Dried Minced Onion)

1/4 C Fresh Chopped Parsley (or 2 T Dried Parsley)

1 t Salt

1/4 t Pepper

Sauce:

1/2 C Ketchup

2 t Ground Mustard Powder

2 T Brown Sugar

Directions:

Preheat oven to 350 degrees. 

In a large bowl, thoroughly combine all loaf ingredients. 

Divide into two standard size loaf pans. 

In a small bowl, mix together sauce ingredients. 

Spread sauce evenly over each meatloaf.

Bake in preheated oven for 75 minutes. 

Allow to rest several minutes before slicing and serving.  

* Adapted from http://m.jsonline.com/food/recipes/180219271.html?category=Meats