Date-Nut Bread

Ingredients:
1 1/2 cups pitted dates, chopped
1 cup boiling water
3 tablespoons shortening
1/2 cup dark-brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 cups sifted flour
1 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1 cup walnuts

Instructions:
Place dates into a mixing bowl and add boiling water. Add shortening and sugar and stir. Let stand until cool. Add beaten egg and vanilla. Stir flour, salt, baking soda and baking powder into mixture until just blended. Add nuts. Stir until well-mixed. Bake in a greased and floured loaf pan in a preheated 350-degree oven for 1 hour. Remove to a cooling rack. Spread slices of the cooled bread with cream cheese.

Goat Cheese and Dill Spread

Ingredients:
8 ounces chèvre cheese
1 tablespoon dried dill
1 tablespoon milk or sour cream
1/2 teaspoon salt

Instructions:
Blend all the ingredients in a food processor until smooth. Spread the mixture on thin slices of German pumpernickel bread. Top with cucumber rounds and a second slice of bread.