Date Nut Tea Sandwiches

This is my favorite "tea sandwich". You make your own date-nut bread, and your own cream cheese and olive spread. It's been a family favorite since I first ate one at Chuck's in 1950's Key West, FL

Date Nut Tea Bread:

(recipe makes 2 regular-sized loaves)

Ingredients:

• 3 1/2 cups all-purpose unbleached flour
• 4 tsp. baking powder
• 1 tsp. salt
• 2 cups dark brown sugar
• 2 Tbsp. molasses (I use Grandma's yellow label unsulphured)
• 2 cups slightly warmed milk (100 degrees F)
• 2 large eggs, beaten
• 1 cup walnuts, chopped
• 1 1/2 cups dates, chopped and dusted with 1/2 cup flour

Directions:

Dissolve the brown sugar and molasses in the milk in a large bowl. Add the beaten eggs blending well.

In a separate bowl sift flour, baking powder and salt, then fold into the milk mixture being sure to moisten all the flour mixture.

Add nuts and stir gently. Do not over mix. Add floured dates and mix.

Grease and flour the loaf pan's bottoms and sides.

Pour batter into pans and let stand for about half an hour.

Place in preheated 350 degree F oven for 35 to 40 minutes or until bread test done. Turn loaves out onto a wire rack, and allow to cool thoroughly.

Cream Cheese and Olive Spread:

Ingredients:

• 1 8oz. block of cream cheese (I prefer Philadelphia regular)
• 2/3 cup (or more to taste) finely chopped green salad olives.

Directions:

Allow cream cheese to soften at room temperature. Add finely chopped green salad olives and mix well. Keep in covered container in refrigerator until needed.

For Sandwiches: Slice date nut tea bread as desired. Spread with cream cheese and green olive spread. Serve with a big spear of dill pickle.

Source: Chuck's open-air restaurant in Key West, FL back in the early 1950's.

By Julia (pookarina) from Boca Raton, FL