Salcha River Molasses-Date Bars
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Now here's one from Brenda and Dori. Brenda and I have lots in common, and one of them is that neither one of us are particularly fond of chocolate, and another is molasses. Now Dori, on the other hand, loves molasses. You decide for yourself. Make a batch and then determine from there. So Brenda and I choose to use less molasses in these bars. Now as for me, I am not particularly fond of dates, so in this recipe I would use raisins or prunes in place of the dates.
INGREDIENTS
1/2 cup butter, softened
1/2 cup sugar
1/2 cup molasses
1 egg
1 cup all-purpose flour, sifted
1/8 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup pecans, chopped
8-ounces pitted dates, choppedCream butter, sugar, and molasses until light; add egg and beat until light and fluffy. Sift togther dry ingredeints, add 3/4 cup of the pecans and the dates. Mix well.
Put batter into a lightly greased and floured 9-inch square baking pan. Bake at 350 degrees for about 35 minutes. Meanwhile, make Cinnamon Frosting.
Remove pan from oven. While bars are still warm drizzle with frosting and sprinkle with remaining chopped pecans. Cool in pan, then cut into bars.
CINNAMON FROSTING
1 cup confectioners' sugar
2 tablespoons hot milk
Dash of salt
1/4 teaspoon cinnamonCombine all ingredients and mix until smooth.