This is one of the most fascinating cookbooks in my collection. It’s not a book: it’s a sleeve with a card inside, and a window on the front and back. You slide the card until you can see the recipe in one of the windows on the front; read the ingredient amounts from the window for that ingredient, and then turn it over for abbreviated instructions. By its nature, recipes in this format have to be very simple and very general.
There’s no window for “pecans”, for example. The window just says “nuts”, and you get to decide what kind of nuts you’d prefer in this particular recipe. I love dates and pecans, so that’s what I use. But the original recipe doesn’t specify.
I’d also warn you that if you try to eat them before they are completely cooled, they’ll fall apart. They aren’t going to look like there’s enough batter in the batter—you can see it in the recipe, there’s more nuts and dates than there is flour. But let it cool all day or overnight and they’ll be wonderful biscotti-like bars. And because they’re so heavy on the dates and nuts these make a great holiday recipe.
They’d be especially good with last Sunday’s coffee ice cream!
Dinner is never served until everyone present has at least three drinks. — Carl Randall (Life, Loves, and Meat Loaf)