Source: Cape Breton Pictorial Cookbook - edited by Yvonne LeVert BASE: Cream butter, sugar and vanilla until light and fluffy. Gradually add the flour, combining well to form a dough. Press small amounts of dough in mini-sized tart tins. Bake in a 350F (180C) oven for 10-12 minutes. Remove from tins. Cool and fill with the following: DATE FILLING: Combine dates, sugar, water, lemon juice and rind in a saucepan. Cook over medium heat until dates are soft, stirring frequently. Remove from heat, add the butter and vanilla. Fill the tart shells with a small amount of date filling. Ice with butter icing: BUTTER ICING: Combine icing sugar, butter, milk and flavouring in mixing bowl. Beat until light and fluffy. Make rosettes in the center of each Date Tart. Posted to JEWISH-FOOD digest by email@example.com (Sylvia Allen) on Jan 24, 1999,
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|Serving Size: 1 Serving (1717g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 2310 (34%)|
|Amt Per Serving||% DV|
|Total Fat 256.6g||342 %|
|Saturated Fat 161g||805 %|
|Monounsaturated Fat 66g|
|Polyunsanturated Fat 10.9g|
|Cholesterol 672mg||207 %|
|Sodium 2000.9mg||69 %|
|Potassium 1687.3mg||44 %|
|Total Carbohydrate 1140.5g||335 %|
|Dietary Fiber 11.9g||47 %|
|Sugars, other 1128.6g|
|Protein 35.9g||51 %|
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Calories per serving: 6882
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