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Date Nut Bread
1/2 cup diced dried dates
1/2 cup water
1 cup all-purpose flour
1/2 cup whole-wheat flour
2 Tbsp. chopped walnuts
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. ground nutmeg
1/4 tsp. salt
3/4 cup firmly packed dark brown sugar
1/2 cup low-fat (1%) milk
1/4 cup vegetable oil
1 egg
1 tsp. vanilla extract
1 tsp. granulated sugar, for topping
Preheat the oven to 350°. Spray a 9 x 5" loaf pan with nonstick spray. Place the dried dates and water in a small saucepan; heat over medium heat until the water simmers; reduce the heat to low and simmer, 2 minutes. Remove from the heat and set aside. In a medium bowl, whisk together the flours, walnuts, baking powder, cinnamon, nutmeg, and salt. Make a well in the center. In another medium bowl, stir together the brown sugar, milk, oil, egg, and vanilla until well blended. Pour into the well of the flour mixture; stir just until combined (do not over-mix), about 1 minute. Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 35 minutes. Cool in the pan on a rack, 5-10 minutes, then remove from the pan and place on the rack to finish cooling. Yield: 16 servings.
When baking, follow directions. When cooking, go by your own taste.
~Laiko Bahrs
Most cheeses, including Monterey Jack, respond best to low and medium temperatures, and a short cooking time. High heat and long cooking times tend to make cheese stringy and tough. Add cheese when you can leave it cooking long enough to melt and blend with other ingredients. For example, as a topping or in a sauce, add it as the last ingredient and heat enough for it to melt.
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