1 cup sugar
1 stick butter
1/2 cup chopped dates
1/2 cup coconut
1/2 cup pecans
1 tsp vanilla
1/2 tsp vinegar
1. Over low heat, melt the sugar and the butter.
2. Grab the eggs, break and then beat until frothy.
3. Add egg mixture to the sugar and the butter mixture
4. Add remaining ingredients.
5. Pour filling into an unbaked shell and bake in a slow 300 degree oven for an hour.
Things To Consider
1. If this dessert is to be shared with other children, be sure that you are aware of any allergies that your child’s friends might have.
2. Keep your own hands clean. While preparing the food, you will probably touch about a zillion different surfaces. Be sure to wash your hands often!
3. Read the recipe twice… at least. I have quickly scanned a recipe, that then completely missed the fact that I needed eggs. Yes, definitely been there and done that.
4. And be sure that you cover the page of the cookbook that you aren’t using. I have combined recipes more than once. Sometimes, I have gotten away with it, other times I haven’t! Better to be safe than sorry.
5. As you run out of ingredients, make sure that you write them down on a shopping list that you have tacked to the fridge. It makes baking so much easier if you actually have all the ingredients!
6. For best results, be certain that all of your ingredients are fresh. It does make a big difference.
7. I actually use a lot of powdered milk in my baking. That way I can make the amount I need and there is no chance that we will run out when breakfast time rolls around.