Date Nut Bread

----- Original Message ----- 
From: Mary
To: phaedrus
Sent: Monday, December 15, 2003 2:24 PM
Subject: Date nut bread

> A fair number of years ago I bought a canned bread made by I believe Cross
> and Blackwell.  It was called date nut bread (I also seem to recall that
> it may have the name Boston in it, but again I am not sure).  It was canned 
> and you sliced it and spread it with cream cheese.  Man was it a treat.  
> Do you know of this bread and if it is still produced.  If not would you 
> have a recipe that would work.  My husband has been asking for this of late 
> and I would like to surprise him with it, either home made or the original 
> in the can.
> Thanks for any help
> Mary 

Hi Mary,

Crosse and Blackwell are a British food company. I could not find a date nut bread sold by them currently, even on British sites. See here for a copycate recipe: 12/08/04

I did find that Dromedary still makes a date nut roll in a can. You can buy it here:

Vermont Country Store

Hometown Favorites

Edge Distributors

Below is a dark date nut bread recipe.


date nut bread

combine 1 cup boiling coffee
1 cup of chopped dates
1 teaspoon baking soda
let coffee, dates and soda for five minutes.
mix together separately
1 cup of sugar
1 tablespoon butter
1 egg
1 1/2 cup flour
pinch of salt
1 cup chopped nuts
1 teaspoon of vanilla
1 teaspoon cinnamon
add date mixture to batter and mix well . let this rest 15 mins. bake at 300
degrees about 1 1/2 hrs . or until toothpick inserted comes out clean.hope
this helps

Strawberry Cake

----- Original Message ----- 
From: Gail
Sent: Monday, December 15, 2003 4:52 PM
Subject: (no subject)

> This is gail. You have helped me in the past and I hope you can again.
> My grandmother used to make a strawberry cake from scratch using no cool whip
> or whipping cream at all. If you have one such recipe, please send it to me.
> I would really appreicate it.
> Thank You.
> Merry Christmas

Hi Gail,

See four recipes below. The last one is probably the best.


Strawberry  Cake

 Ingredients :
 1/2 c. milk
 1 c. flour
 1/2 c. sugar
 2 tbsp. melted butter
 1 1/2 pt. strawberries
 1 c. sugar (pour over berries)
 2 tsp. baking powder

 Preparation :
   Mix batter together and pour in bottom of greased pan or baking
 dish.  Pour berries in over the batter.  Bake at 350 degrees until
 done.  Serve with or without whipped cream.  Any kind of berries or
 fruit can be used for this recipe.
 Strawberry  Cake

 Ingredients :
 1/2 c. milk
 1 c. flour
 1/2 c. sugar
 2 tbsp. melted butter
 1 1/2 pt. strawberries
 1 c. sugar (pour over berries)
 2 tsp. baking powder

 Preparation :
   Mix batter together and pour in bottom of greased pan or baking
 dish.  Pour berries in over the batter.  Bake at 350 degrees until
 done.  Serve with or without whipped cream.  Any kind of berries or
 fruit can be used for this recipe.
 Strawberry  Pound  Cake

 Ingredients :
 3 c. sugar
 1 1/2 c. shortening
 1/2 c. sour cream
 6 eggs
 3 c. plain flour 1  tsp. salt
 1 tsp. baking powder
 1/2 c. milk
 1 tsp. vanilla flavoring
 1 c. sliced or frozen strawberries
 1 box confectioners sugar
 1 stick margarine
 2 tbsp. milk

 Preparation :
    Mix sugar, shortening, and sour cream.  Add eggs, one at a time.
 Next add flour, salt, baking powder and milk.  Mix well.  Fold in
 strawberries.  Bake in tube pan for 1 hour and 15 minutes at 350
 degrees.  Mix all ingredients together; may add more milk until
 icing is the thickness desired.
 Delicious  Strawberry  Cake

 Ingredients :
 1/2 c. butter or margarine, softened
 1/2 c. shortening
 2 c. sugar
 2/3 c. water
 3 c. sifted flour
 1 tbsp. plus 1 tsp. baking powder
 1 tsp. salt
 2 tsp. vanilla
 1 tsp. almond extract
 6 egg whites
 2 1/4 c. whole unsweetened frozen strawberries
 1 c. sugar
 2 egg whites
 Dash of salt

 Preparation :
    Cream butter and shortening; gradually add sugar, beating at
 medium speed. Combine water and milk; set aside.  Combine flour,
 baking powder, and salt; add to creamed mixture beginning and ending
 with flour.  Stir in flavorings.  Beat egg whites at room
 temperature until stiff peaks form.  Gently fold in batter. Bake in
 3 greased and flour 9 inch cake pans.  Bake at 350 degrees for 20
 minutes or until toothpick inserted comes out clean.  Cool before
 frosting.  Thaw berries; place in strainer.  Slightly mash and let
 drain to measure 2/3 cup pulp.  Combine pulp and other ingredients
 in top of double boiler; placing over boiling water.  Beat at high
 speed 7 minutes.  Remove from heat.  Frost cake after layers cooled.
  Garnish with whole fresh strawberries.

Date Cookies

----- Original Message ----- 
From: "Robert" 
To: phaedrus
Sent: Tuesday, December 16, 2003 4:28 PM
Subject: Hello

> I am looking for a recipe for date filled cookies that has  ground oatmeal
> in the cookie dough  you roll out the dough cut with a cookie cutter  bake
> them and when cool  add filling and put another cookie on top.  Where will
> I get the answer? Do  I go back to the web page? Thanks  Robert

Hello Robert,

See below.


Date  Filled  Cookies

 Ingredients :
 1 c. brown sugar
 1 c. butter
 3 eggs
 2 c. oatmeal
 2 1/2 c. flour
 3/4 c. sour milk
 1 tsp. soda in flour
 1 pkg. dates, cut fine
 1 c. brown sugar
 1 c. water

 Preparation :
   Cook filling until thick.  Cream butter and sugar.  Add eggs and
 mix well.  Add flour and soda alternately with sour milk, then add
 oatmeal.  Roll out on floured board, cut with cookie cutter.  Put
 one teaspoon of dough filling on cookie and cover with another
 cookie.  Bake at about 375 degrees for 10 to 15 minutes.

Hoska Christmas Bread

----- Original Message ----- 
From: Jerry
To: phaedrus
Sent: Wednesday, December 17, 2003 12:26 PM
Subject: Christmas Bread by my Grandmother

My Grandma made this super delicious braided, sweet dough, bread at
Christmas.  I think she called it "Hoska", spelling???  It was simply the
most delicious bread, it had nuts, fruit, and raisins, I remember it was
braided and was a pretty heavy loaf.  Unfortunately, I was young and never
got the recipe for it, I would really be thankful to get this recipe!!!!!!

Thanks for your time on this matter,

Hello Jerry,

There are several variations of Hoska, including some that aren't braided. Below are two braided Czechoslovakian Hoska recipes.


Czech Hoska

1 (0.6 ounce) cake compressed fresh yeast
1/4 cup warm water (110 degrees F/45 degrees C)
1/2 cup white sugar
1/2 cup butter
1 egg, beaten
1 teaspoon salt
2 cups scalded milk
6 cups all-purpose flour
1 pinch ground ginger
1 pinch ground mace
1/8 gram dried orange zest
1/2 cup golden raisins
1/2 cup candied mixed fruit peel
1/2 cup blanched slivered almonds
1 egg yolk
1 tablespoon milk
2 tablespoons confectioners' sugar

1  Dissolve yeast in warm water.
2  In a large bowl, cream sugar and butter. Add beaten egg and salt. Stir in
cooled milk, and then the yeast. Add l l/2 cups sifted flour; beat to smooth
batter. Cover and let rise until light, about one hour.
3  Stir spices and dried orange zest into the sponge. Add 4 l/2 cups of
flour to make a soft dough. Place on a lightly floured board, and knead
until smooth and elastic. Knead in raisins and candied peel. Put in a well
oiled bowl, and turn once to coat the surface of the dough. Cover. Set aside
to rise until double in bulk, about 2 hours.
4  Divide dough into ten parts, roll into desired lengths, and let rise
about 15 minutes. On a heavily greased baking sheet, make a braid of three
parts, beginning in the center and working braid loosely toward each end.
Pinch ends together. Twist the remaining two pieces together, and place on
the base of the braid. In a small bowl, beat together egg yolk and milk;
brush the loaf with this mixture. Sprinkle sliced almonds over the loaf.
Repeat process for second loaf. Let rise about 45 minutes.
5  Bake at 350 degrees F (175 degrees C) for 45 minutes. Transfer bread to a
wire rack, and cool completely. Cover while cooling with a tea towel to make
a soft crust. Sprinkle with confectioners' sugar.

Makes 30 servings

Hoska is a spectacular braided bread from old Czechoslovakia. It's light and
delicately sweet. Fruit and chopped almonds throughout the tender bread
provide delightful texture contrast. It is not frosted, but is glazed and
decorated before baking with whole almonds that toast to a beautiful brown.

3/4 cup milk
3/4 cup sugar
1/2 tsp salt
1/2 cup(1 stick) butter or margarine
1/2 cup warm water (105*-115*F.)
2 pkgs active dry yeast
2 eggs
5 1/2 cups unsifted flour
1/4 cup chopped citron
1/4 cup raisins
1/4 cup chopped almonds
Melted butter
1 egg
1 Tbsp water
1/4 cup whole blanched almonds

Scald milk; stir in sugar, salt and butter. Cool to lukewarm. Measure warm
water into large warm bowl. Sprinkle yeast; stir until dissolved. Stir in
lukewarm milk mixture, 2 eggs and 3 cups flour. Beat until smooth. Stir in
enough additional flour to make a soft dough. Turn out onto lightly floured
board. Knead until smooth and elastic, about 10 minutes. Place in greased
bowl, turning to grease top. Cover; let rise in warm place, free from draft,
until doubled in bulk, about 50 minutes.

Punch down. Turn out onto lightly floured board. Knead in citron, raisins
and chopped almonds until well distributed. Divide into four equal pieces.
Set two pieces aside. Divide one piece into 3 equal strips about 14 inches
long. Place the 3 strips on a large greased baking sheet; form into a braid.
Brush top of braid with melted butter. Divide 2/3 of the second piece into 3
equal strips about 12 inches long. Form into a second braid and place on top
of first braid. Brush top with melted butter. With remaining dough from
second piece make a third braid about 10 inches long and place on top of
second braid.

Form second bread with reserved dough. Cover; let rise in warm place, free
from draft, until doubled in bulk, about 1 hour.

Beat 1 egg and 1 Tbsp water together until well blended. Brush braided
loaves with egg mixture. Decorate with whole blanched almonds.

Bake in moderate oven (375* F.) about 40 minutes; loaves will be well

Hershey's Cocoa Fudge

----- Original Message ----- 
From: "Janet"
To: phaedrus
Sent: Tuesday, December 16, 2003 7:44 PM
Subject: Hershey's cocoa fudge with cream of tartar of the 50's

I am looking for the recipe that was on the Hershey's can (1955-59) for
fudge.  If I remember correctly, the ingredients were simply sugar, cocoa,
milk, salt, cream of tartar, butter and vanilla.  The cream of tartar seemed
to make the fudge really creamy.  Any ideas of where I can get this?

Hello Janet,

There are recipes around (SEE BELOW) using Hershey's cocoa and calling for cream of tartar. However, there does not appear to have ever been a fudge recipe with cream of tartar on the Hershey's cocoa can, including these. Hershey's sent me scans of the labels that were on their cans from the 1930s through the 1970s and there was no fudge recipe with cream of tartar on the can during that time period. There may have been one in a magazine ad for Hershey's cocoa or in a recipe pamphlet issued by Hershey's, but not on the can.


Cocoa Fudge

 Ingredients :
 2 c. granulated sugar
 3 tbsp. Hershey's cocoa
 1/16 tsp. cream of tartar
 3/4 c. milk
 Pinch of salt
 1 tbsp. butter
 1 tsp. vanilla

 Preparation :
 Blend sugar, cocoa, salt and cream of tartar thoroughly.  Add
 milk; mix well. Place pan over low flame, stirring constantly until
 mixture reaches boiling point.  Boil slowly (do not stir) until soft
 ball stage is reached (about 20 minutes).  Remove from fire, add
 butter and vanilla.  When candy has cooled, beat until creamy and
 pour into buttered pan.
Cocoa Fudge

 Ingredients :
 4 tbsp. butter
 1 c. milk
 3 c. sugar
 pinch salt
 1/2 c. Hershey's cocoa
 1/4 tsp. cream of tartar
 1 tsp. vanilla

 Preparation :
 Melt butter and add milk and heat to boiling.  Combine sugar, salt,
 cocoa, and cream of tartar.  Add to heated milk and butter.  Stir
 with a wooden spoon until mixture boils.  Lower heat; cook to a soft
 ball stage.  Let stand until lukewarm.  Add vanilla.  Stir until
 candy is creamy.  Pour into 8 inch square pan.  Cut while still
 warm.  Makes about 1 1/2 pounds.


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