Tropical Nut Bread Sandwiches |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Tasty sandwiches for a summe day. Definitely a change from the norm. The Pineapple cheese spread is delicious. You can store them in fridge, tightly covered up to 2 days, or freeze up to 2 weeks. Just thaw before serving. Ingredients:
1/2 cup chopped dates |
1/2 cup chopped pecans or 1/2 cup walnuts |
1/2 teaspoon baking soda |
1/2 cup hot water |
2 tablespoons shortening |
1/3 cup sugar |
1 egg |
1 cup all-purpose flour |
1/4 teaspoon salt |
1/2 teaspoon vanilla extract |
2 (3 ounce) packages cream cheese, softened |
1/3 cup crushed pineapple, drained |
1/4 cup flaked coconut |
2 tablespoons pineapple preserves |
Directions:
1. Combine dates, pecans, and soda in a small bowl. Stir in hot water; set aside to cool.
2. Cream shortening in a medium bowl, gradually add sugar, beating well at med. speed with an electric mixer.Add egg, beat well.
3. Combine four and salt; add to creamed mixture alternating with date mixture, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in vanilla.
4. Pour batter into 2 greased and floured 16 ounce vegetable cans. Bake at 350F for 35 to 4o minutes or until a wooden pick inserted in middle, comes out clean. Cool in cans 10 minutes, remove loaves from cans, and cool on wire racks. Slice loaves into 1/4 inch thick slices. Spread Pineapple Cheese Spread evenly over half the bread slices. Top with remaining bread slices.
5. Pineapple-Cheese Spread:.
6. Combine all ingredients in a small bowl; stir well. 1 1/4 cups.
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