Date Nut Bread

Date Nut Bread

  • Servings: 1 loaf (about 16 slices)
  • Difficulty: Easy

I have been making this date nut bread every Christmas morning for what seems like forever! Originally I got this recipe from my longtime friend, Linda O'Donnell. We were next door neighbors and best friends since 1970. A lot of baking went on between us during our children's youth. Every Christmas morning Gary & I would spread some cream cheese on a slice, grab a cup of coffee and watch the kids open presents. We absolutely love it.

Ingredients

  • 1 ½ cups chopped dates ( I use Sun Maid or Dole)
  • 1 ½ cups boiling water
  • 2 Tbsp butter
  • 1 cup dark brown sugar
  • 1 egg, well beaten
  • 2 ½ cups all-purpose flour
  • 1 tsp baking soda
  • 1 cup chopped nuts (pecans or walnuts – nuts may be omitted)
  • 1 tsp cream of tartar
  • 1 tsp vanilla extract
  • dash of cinnamon

Directions

  • Preheat oven to 350ºF.
  • Grease a 9¼ x 5¼ x 2¾ loaf pan with butter or cooking spray.
  • In a large mixing bowl, mix the butter & brown sugar with dates.
  • Pour the boiling water over the date mixture and cool.
  • When cool, add beaten egg & dry ingredients. Beat well.
  • Add nuts &  vanilla. Stir well.
  • Bake in loaf pan for 1 hour & 10 minutes or until knife comes out clean from center.
  • When slightly cool, remove from loaf pan and continue cooling on rack.
  • After completely cooled, cover in plastic wrap to keep moist.

Note: No need to wait for Christmas! Enjoy this anytime with cream cheese or butter spread on top.

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.


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Chicken Francese

Chicken Francese

  • Servings: 4
  • Difficulty: Easy

If you like tender, juicy chicken this recipe is for you. It has a delicate lemon flavor that melts in your mouth. We served this dish with some awesome marinated asparagus & brown rice. It was absolutely delicious.❤️ 😋

    Ingredients

  • 4 skinless, boneless, chicken breasts (about 2 pounds)
  • All purpose flour for dredging, season with salt & pepper
  • 4 large eggs, lightly beaten
  • 3 Tablespoon water
  • 2 cup chicken broth
  • 1/4 cup EVOO
  • 1 cup dry white wine
  • 1/2 lemon, sliced thin with rind
  • 1 lemon, juiced
  • salt to taste (omit if salt sensitive)
  • dash of pepper to taste
  • 4 Tablespoons butter
  • 1/4 cup fresh parsley, chopped
  • plastic wrap


Directions

  1. Cover chicken breasts with plastic wrap then using a flat metal mallet, pound chicken breasts until they are 1/4″ thick.
  2. Add enough flour to a shallow dish to dredge the chicken breasts in. Season the flour with a good amount of salt & pepper. Use a fork to mix well. Reserve flour for making sauce later.
  3. In a shallow bowl or glass pan, beat the eggs with the water to make an egg wash. Heat EVOO in large skillet on medium-high heat.
  4. Dredge both sides of chicken in the seasoned flour. Dip the chicken into the egg wash to completely coat. Let excess egg drip off. Once the EVOO is hot enough, add the chicken breasts to the skillet and fry about 2-3 minutes on each side until golden. When chicken breasts are cooked on both sides, remove and place on a large platter, cover to keep warm while making the sauce.
  5. Add the lemon slices into the skillet and cook for 2 minutes until fragrant.
  6. Add the chicken broth, wine and lemon juice, simmer for 5 minutes until sauce is slightly reduced. Roll the 4 T of butter in the flour mixture and add to skillet to thicken sauce. Stir well to dissolve and incorporate the flour.
  7. Lower heat to medium-low and return the chicken breasts to skillet. Place the lemon slices back on top of the chicken. Gently simmer for 2 minutes to thoroughly heat chicken.
  8. Season with salt & pepper to taste and garnish with parsley to serve.

Note: Chicken Francese goes very well with a side of Marinated Asparagus topped with Blue Cheese (or Boursin Cheese with Garlic & Herbs ❤️), and brown rice.

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

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