Lately I've been thinking a lot about my trip to New Orleans this past summer. While I was there I was really taken in by the sights, sounds, smells and tastes of that wonderful little City. I'm so happy to say that I am planning on going back again this summer, and I will be taking CB with me. I love traveling for work, I love the fact that my job gives me the opportunity to experience things that I might not have the chance to do on my own. I had wanted to go to New Orleans for so long, and I am so happy that I finally got the chance to go, and I'm even more psyched that I get to go back again and this time experience it in a different way with CB.
My neighbor from my old condo came over to my house a little while ago to return a pie plate. When she returned the plate, she brought it back heaping and overflowing with dates. I had never once cooked or baked with dates so I was at a loss for what to make with them. A little searching on the internet, and then a perusal through The Guide to U.S. Southern Cuisine yielded this recipe. Now, it's not exactly bourbon pecan bread pudding, but it does have a little of that flavor that I experienced when I went south this summer. Enjoy.
2 1/2 cups sifted all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup quick rolled oats
1 package (8 ounces) dates, chopped
1/2 cup brown sugar
1/2 cup granulated sugar
1 1/4 cups milk
3 tablespoons melted butter
1 teaspoon vanilla
Sift flour, baking powder and salt into a large bowl; add sugar. Stir in oats and dates. In a separate small bowl, beat egg with milk; stir in melted butter and vanilla. Add to flour mixture and stir until evenly moist.
Pour mixture into a greased 9 X 5 X 3-inch loaf pan. Bake at 350° for 55 to 65 minutes, or until a toothpick comes out clean when inserted in center. Once the loaf has cooled, wrap and store overnight for best flavor.