Total Time
1hr
Prep 20 mins
Cook 40 mins

Tasty sandwiches for a summe day. Definitely a change from the norm. The Pineapple cheese spread is delicious. You can store them in fridge, tightly covered up to 2 days, or freeze up to 2 weeks. Just thaw before serving.

Ingredients Nutrition

Directions

  1. Combine dates, pecans, and soda in a small bowl. Stir in hot water; set aside to cool.
  2. Cream shortening in a medium bowl, gradually add sugar, beating well at med. speed with an electric mixer.Add egg, beat well.
  3. Combine four and salt; add to creamed mixture alternating with date mixture, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in vanilla.
  4. Pour batter into 2 greased and floured 16 ounce vegetable cans. Bake at 350F for 35 to 4o minutes or until a wooden pick inserted in middle, comes out clean. Cool in cans 10 minutes, remove loaves from cans, and cool on wire racks. Slice loaves into 1/4 inch thick slices. Spread Pineapple Cheese Spread evenly over half the bread slices. Top with remaining bread slices.
  5. Pineapple-Cheese Spread:.
  6. Combine all ingredients in a small bowl; stir well. 1 1/4 cups.

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