This was my mom's recipe. In those days flour was sifted before measuring and as I recall scant meant about 1 Tb. less than level with the top of the measuring cup. She was a stickler for preciseness so the 300 F. baking temp. is correct. Date Bread 1 c. boiling water 1 tsp. soda 1 c. dates butter, size of a walnut 1 c. sugar 1 egg scant 1 1/2 c. flour 1 c. chopped walnuts Preheat oven to 300 degrees; Grease 5x9 loaf pan. Combine water, soda & dates in flat bottom bowl; set aside. Mix other ingredients in order. Mash dates in water; add to dough. Bake for 1 hour.

We are living low carb and I have to disagree with Salena. We stay away from any starches even the whole wheat. Many fruits are high in carbs as well. The best things to be eating is eggs, cheese, meats and green veges. If you are doing it for a diet, train your mind to a new way of life. My dh has lost over 50 lbs since the beginning of the year, I have only lost 16 but am pregnant so I don't count:) Good luck. Go to your local library and check out a low carb book. Though we don't aren't a supporter of Dr. Atkins, he does have a good recipe book out. You can also buy them off ebay. I have a few if you want to email me sometime. Good Luck. Christie

Make a nut crust. I chop nuts real fine, add butter and Splenda, bake or toast nuts before using. Can use for a crumb topping also. The toasted nut flavor is great! This is the best way to have a crust when diabetic.

Taken from a different forum: PhoebeHerself's PUMPKIN AND SAUSAGE SOUP 2 c mashed pumpkin (1 15 oz can) (PLAIN pumpkin no pie stuffs) 4 c. chicken broth 1/2 c. minced onion 1 c. finely chopped mushrooms 1/2 c half and half mixed with 1/2 c water 1 clove garlic, minced 1 T Italian Seasoning 1/2 pound spicy sausage Brown sausage, drain, and then add the onion, garlic and herbs. When the sausage is browned, stir in the pumpkin. Stir in the broth and mix well. Simmer 20-30 minutes. Stir in the milk and simmer on low another 10-15 min. Taste and add salt/pepper as needed. CHERI'S CREAMY SOUTHWESTERN TACO SOUP 1 pound ground beef 2 3/4 ounces onion, chopped, 1/2 cup 2 cloves garlic, minced 1 tablespoon cumin 1 teaspoon chili powder 8 ounces cream cheese, softened 2 10-ounce cans Ro-tel tomatoes, undrained (tomatoes with green chilies) 2 cans beef broth 1/2 cup heavy cream 2 teaspoons salt, or to taste In a large soup pot, brown the ground beef with the onion and garlic; drain. Add the spices and cook a couple minutes. Drop the cream cheese in bits into the meat. With the back of a big spoon, smash it into the meat until no bits of white remain. Stir in remaining ingredients and heat through. Makes 8 cups or 6-8 servings Per 1/6 Recipe: 361 Calories; 29g Fat; 18g Protein; 7g Carbohydrate; 1g Dietary Fiber; 6g Net Carbs CRAB AND MUSHROOM SOUP 16 ounces fresh mushrooms, sliced 1 1/4 ounces onion, chopped, 1/4 cup 4 tablespoons butter 4 cups chicken broth 1/4 cup dry white wine 6 ounces crab meat 1/2 cup heavy cream Salt and pepper, to taste In a large pot, sauté the mushrooms and onion in butter until tender. Remove about half of the mushrooms and set aside. Add the broth and wine to the pot; puree soup in blender or with stick blender. Bring to a simmer, then stir in the crab meat, the reserved sliced mushrooms and the cream; heat through. Season to taste. Makes about 6 servings Per Serving: 215 Calories; 17g Fat; 12g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs I havent tried the crab one yet, but I really liked the first one, and the second was pretty tasty too. HTH