Slit the dates (about 8 ozs worth) and stuff with pecan halves; set aside. In saucepan melt butter or margarine and stir in brown sugar until well blended. Remove from heat; cool to lukewarm. Blend in sour cream, eggs, and vanilla; mix thoroughly. Stir together the flour, baking powder, baking soda, salt and ginger. Add to sour cream mixture; mix well. Pour into a greased 13 X 9 X 2-inch baking pan. Carefully arrange stuffed dates atop batter in lengthwise rows with 6 stuffed dates in each row. Bake at 350 degrees F. for 25 to 30 minutes. Cool; cut into bars, allowing 1 date per par. Sift powdered sugar over the top if desired. Makes 30 bars. From Better Homes & Gardens Homemade Cookies Cookbook, via The Home BBS. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/travel.zip
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|Serving Size: 1 Serving (95g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 122 (32%)|
|Amt Per Serving||% DV|
|Total Fat 13.6g||18 %|
|Saturated Fat 5g||25 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 17.9mg||6 %|
|Sodium 79mg||3 %|
|Potassium 112.4mg||3 %|
|Total Carbohydrate 65.3g||19 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 64.9g|
|Protein 1.9g||3 %|
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Calories per serving: 384
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