Not a date bread but even for a date non-lover like me, it's good. This is really moist & keeps very well. Good with ice cream or whipped cream. THANKSGIVING RUM-DATE CAKE 3/4 cup buter or margarine, softened 1 1/2 cups firmly packed brown sugar 1 lb dates, pitted & chopped 1 lb pecans, choped 1 cup boiling water 1 tsp baking soda 3 eggs, beaten 2 1/4 cups flour 1/4 tsp salt 1/2 cup rum In a large bowl, cream teh butter & brown sugar until well blended. Fold in the dates & pecans. In a small bowl, combine the water & baking soda & pour over the sugar mixture, stirring to blend. Add the eggs, flour & salt & beat until smooth. Add the rum & blend well. Pour into a well-greased 10" Bundt pan & bake in a preheated 300° oven for 1 1/2 hours. Cool in the pan on a rack for 10 minutes, then invert onto a serving plate.~~Taste of New England This is easily halved & the loaves freeze well: DATE NUT BREAD (4 loaves) 1 1/2 lbs dates, chopped fine 3 cups boiling water 2 TBL salad oil 2 tsp salt 1 cup chopped walnuts 1 lb brown sugar 2 eggs 4 tsp baking soda 2 tsp baking powder 2 TBL vanilla 5 cups sifted flour (sift then measure) Preheat oven to 325°. Cover the dates w/the boiling water & let stand until cool. To this date & water mixture add all remaining ingredients & mix thoroughly. Pour inot non-stick loaf pans or spray regular pans with Pam. When pouring bread mixture into pans, fill only 1/2 to 3/4 full to prevent the bread from going over the sides. Bake 1 hour. Bread will be lightly brown & cracked looking on top.~~Mount Vernon Cookbook

Talat, I think I have the cookbook. BH&G era 1973. Receipe for Cheesecake Bread ring is as follows: 1 13 1/2 oz package hot roll mix 1/4 cup sugar 3 eggs 1/2 cup dairy sour cream 6 tablespoons butter, melted 1 8 oz package softened cream cheese 1/2 cup sugar 1 teaspoon vanilla Soften yeast from hot roll mix in 1/4 cup warm water (110 degrees), Combine roll mix and 1/4 cup sugar. Stir in yeast, 1 egg, sour cream, and butter; mix well. Place dough in lightly greased bowl, turning once. Cover; chill 2 -3 hours. Turn dough out onto lightly floured surface. Roll dough into an 18" circle. Gently fit into a 6 1/2 cup ring mold, allowing dough to cover center and some to hang over edges. Beat cream cheese, 1/2 cup sugar, and vanilla till smooth. Add remaining 2 eggs, one at a time, beating well after each. Pour into mold. Bring dough from sides over top of filling; seal to dough at rim of center hole. Cut an 'X' in the dough covering the hole; fold the 4 triangles back over top of ring, sealing to outer edges. Let rise til almost double (1 - 1 1/2 hrs). Bake at 350 for 35 - 40 mins. Cool in pan 10 min. Turn out on rack. Sprinkle with powered sugar, if desired. Makes 1 coffee cake.

This is the one I always made.....maybe added a handful of raisins.....maybe topped with some grated cheese or some dill seed....but this is basic beer bread. Linda C Beer Bread Here's the easiest loaf of bread you'll ever make. The beer gives it a deep yeast flavor. If you like, add your favorite herbs or seeds such as sesame, millet, etc., or even a bit of shredded cheese. 3 cups self-rising flour* 3 tablespoons sugar 1 (12-ounce) can of beer Preheat oven to 375*F (190*C). Lightly grease or spray a 9 x 5 x 3-inch loaf pan with nonstick cooking spray. Combine all ingredients, mixing well. Pour into prepared loaf pan and bake for 1 hour. Makes 1 loaf.

LOL! I certainly know what your speaking of, as I don't like to have many leftovers of Christmas Eve fish either. I don't have a cat sitting in the wings! I would simply use bread-crumbs or panko bread-crumbs as you would bread any other fish, & fry them up in a combination of butter & EVVO. Lucy