Dorothy’s Bishop’s Bread

This Bishop’s Bread is fruitcake for people who don’t like fruitcake!

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This Bishop's Bread is fruitcake for people who don't like fruitcake!Blogging is a strange world.  Whenever I tell someone that I am a food blogger, I inevitably get a raised eyebrow followed by a “Huh?”  And you know what?  I totally get it.  5 or 6 years ago, my sister announced she was quitting her full-time job to start blogging.  My initial reaction was, “You’re doing what!?”  But I watched her work doggedly away and eventually build her blog into something incredible.  When the Latin teaching market dried up for me, my sister suggested that I start blogging, too.

At first, I completely dismissed the idea.  I didn’t know how to blog.  I only had an old point-and-click digital camera.  Heck, I barely even knew what a blog was…and my sister had been writing one for a couple of years!  (Oops…sorry, sis!)  But ever since selling lemonade as a kid in downtown Charleston, I’ve had an entrepreneurial streak in me.  So I decided what the heck…let’s go for it!

This Bishop's Bread is fruitcake for people who don't like fruitcake!Fast forward several years, and I’m still blogging away.  My office has moved from the spare bedroom (now little Robbie’s room) to the basement.  And I’ve taken over a corner of our storage area for photography equipment.  (Yes, I do fully appreciate the stereotypical fact that I write a blog in my basement.)  But I really enjoy blogging!

Friends often ask how I stay focused considering there’s a tv and a beer fridge on the other side of the basement.  I dunno.  I guess it just goes back to that entrepreneurial thing.  That and I like to make lists.  And I like to cross things off of lists.  And you can’t cross things off of said lists until you actually do them.  (I have indeed considered putting ‘take a nap’ or ‘watch tv’ on my daily task list, though!)

This Bishop's Bread is fruitcake for people who don't like fruitcake!One of the biggest drawbacks about blogging as a job is the lack of human interaction.  I don’t have coworkers to chat with around the water cooler.  Heck, I don’t even have a water cooler.  It’s just me, 2 dogs and the kitchen sink.  But that’s where comments from folks like you come in!  Through comments on the blog, I feel like I get to “know” other people.  In a way, you guys are my coworkers!

This Bishop's Bread is fruitcake for people who don't like fruitcake!Today’s post came about thanks to Dorothy, one of my most loyal coworkers.  I “met” Dorothy back in March of 2015 (I looked it up) when she commented on a post for Carrot Cake Cupcakes.  Since then, Dorothy has commented on each and every post I’ve written.  She doesn’t have a blog of her own, but she loves food.  And I feel like I’ve totally gotten to know her via the numerous comments back and forth.  Funny how that works!  It also helps that Dorothy and I have very similar tastes in food!

A couple of months ago, Dorothy was kind enough to share her Bishop’s Bread recipe with me.  She noted that she doesn’t like fruitcake, but she loves this Bishop’s Bread.  So I just had to make the recipe for myself.  Sure enough, it’s a good one!  (Of course, I didn’t have any doubt as Dorothy is an experienced baker herself.)  This Bishop’s Bread is packed with all sorts of deliciousness.  Walnuts, chopped dates, chocolate chips, cherries.  And just barely enough batter to hold it all together.  In Dorothy’s words, this Bishop Bread’s is a “fruitcake for people who don’t like fruitcake!”

This Bishop's Bread is fruitcake for people who don't like fruitcake!So in the midst of the shopping, errands and general craziness of the holiday season, make sure to stop and have a slice of Dorothy’s Bishop’s Bread!  In case you’re wondering, Bishop’s Bread is sometimes called “Jewel Bread” or “Stained Glass Bread.”  So if you’re not a fan of fruitcake, I suggest giving this one a shot!  It’s a fun holiday recipe!  Enjoy…and thanks for being an awesome coworker, Dorothy!  🙂

This Bishop's Bread is fruitcake for people who don't like fruitcake!

Dorothy’s Bishop’s Bread

This Bishop's Bread is fruitcake for people who don't like fruitcake!
5 from 4 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 16 servings
Calories: 318kcal



  • Preheat oven to 325°F; Grease four mini loaf pans and line with parchment paper. (See note.)
  • Using a medium bowl, add chocolate chips, walnuts, dates and cherries.
  • In a separate bowl, combine the flour, baking powder and salt. Sift this flour mixture over the chocolate chip mixture and stir until well coated.
  • In a separate bowl, whisk together the eggs and sugar until well blended. Fold the egg mixture into the chocolate chip mixture; stir just until flour disappears.
  • Pour batter into prepared pans and bake for 40 minutes.
  • Allow loaves to fully cool on a wire rack before slicing.
  • {Optional} Dust tops of loaves with powdered sugar before serving.


I used 2 larger 9”x3½” disposable pans that I picked up a local bakery supply store. (Dorothy bakes hers in small foil pans.) The baking time was increased to 48-50 minutes due to the larger pans. I suspect this bread can be baked in any size pan you desire…just adjust the baking time accordingly!

This Bishop's Bread is fruitcake for people who don't like fruitcake!

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  1. David – so many things about this post I LOVE! First, I’ve been doing the full time blogging this for the past couple of months and you are right – it can sure be a “quiet” world – other than comments and messages from fellow bloggers and readers! Second – I have grown to LOVE crossing things off of my lists too – I used to not be big about lists, but had so much fun crossing things off that now I make lists just for the heck of it! And third, dude, I’ve never heard of Bishop bread and am fascinated! It almost looks like a cakey stollen – I’m one of those weird people that LOVES fruitcake – but, I grew up eating a boozy, dark, fruit cake. One day I will have to share that one on my blog – my dad used to enjoy making it and eating it so much that I associate it with him and I need to buck up and pull that recipe out and just make it. I’ve heard of Dorothy before – but I cannot seem to find her blog – one day maybe!

    1. Yes! Blogging is indeed an awesome world. We can set our own schedules and our own pace…but it has the tendency to get a bit lonely out here. Comments fix that problem! You know…that’s an interesting comment about Bishop Bread being a cakey stolen. I think both originate from western Europe, so that isn’t surprising that they have similar elements. 🙂 So Dorothy actually doesn’t have a blog herself. She just leaves awesome comments…and she’s a really great coworker! Can’t wait to see that boozy fruit cake of yours sometime. Maybe next Christmas? Haha! Thanks, Shashi!

  2. My family has been making Bishop’s bread for sixty or more years. The revipe is the same. My dad’s favorite Christmas bread. I continue to make this every year.

    1. You know, I think the first time I ever stumbled across Bishop Bread was from you several years ago, Joy! I had a blast making this recipe…and I’m happy to hear that it’s similar to yours. Yum! Hope the holiday baking season is in full swing down the street! 🙂

  3. Ah, yes…the blogusFear. Where were we without it? So much juicy information, DIY stuff and yummy foods to make and share. I’m all in! This non-fruitcake is just the ticket. David, thanks for your commitment…from your basement. Do take time out every once in a while to watch that TV and enjoy a brew.

    1. I totally agree with you, Vivi! The blog world is pretty darned awesome…and I’ve learned so much from reading other people’s tips and tricks. There’s just something so fun about learning when it comes to cooking/baking…and there’s always something new to try! But, yes, I totally plan on turning on the tv and grabbing a brew here soon. It’s almost the weekend! I really appreciate you leaving a comment…so thank you! 🙂

  4. Hi David! You flatter and honor me my friend! I just put dates on my grocery list because now I want Bishops Bread! This does make a nice holiday gift so your timing is perfect! Thank you, your friendship has enriched my life greatly!

    1. Well I can completely 100% echo that comment, Dorothy! Thank you for sharing this recipe with me and allowing me to share it here on the blog. Your friendship has absolutely enriched my life as well, and I love hearing about what you and Gary are up to. Also, I echo the thought that I want some Bishop’s Bread now! 🙂 From the bottom of my heart…thank you, thank you, thank you!

      1. You guys are so funny! I bypass the “fruitcake” yak yak and just tell my friends that I have a new “bar cookie” that I want them to try. They gobble it down! Girls are the funniest. they start with 1/2 a cookie, Then when I look back, the other 1/2 is gone as well. When they ask “what are the chewier things” I tell them walnuts and dates. Most of them say they have never had [dates]them to the best of their knowledge but it is quickly becoming a favorite request.

        1. Hah! You’re totally right, Dale. “Fruitcake” itself gets a bad rap, but the actual recipe is delicious. Just call it something else, and you’re good to go! 🙂

  5. I bake small loaves of bread (date-nut, cranberry orange) for a group of older ladies who come for a Christmas Eve party at my home every year. This will be a great new recipe to try and give to my ladies (my mom, my SIL’s mom, my daughter’s MIL) for Christmas Day breakfast, along with Orange Blossom butter! Thanks for sharing.

    1. Wow, how fun is that, Terri! You are an angel for baking up loaves of bread for the older ladies. My Mom actually used to do the very same thing back when we lived in Raleigh. She’d host a Holiday Tea Party for the “Golden Girls”…which was her nickname for the older ladies in our neighborhood. I always loved the Golden Girl Tea Party because I got to snack on the leftover appetizers and desserts. Thank you SO much for reading my blog, and thank you even more for commenting. It truly does mean so much to me. Happy holiday baking! (Oh, and Orange Blossom butter…sounds delicious!)

  6. David!!! I am thankful for Dorothy and people like her! I am not a fulltime blogger but thank you for the dedication and care you take in your blogging! I just love it! I am a big fan of your writting and your pictures!! so keep it up!! you are doing a great job! I love the idea of having you as my “co-worker”!!! Thanks for sharing this! PS. What is your sister’s blog name?

    1. Thank you so much, Gaila! I love how we’ve become friends (coworkers!) out here in the blogworld, too. It really is a crazy place, but I leave hearing about what everyone is up to…and I’ve picked up so many cooking/baking tips along the way, too. I really appreciate your support. You have no idea how much it means to me! (P.S. My sister’s site is 🙂

  7. What a sweet post! I laughed when I read about you and your lists….I’m the same way. I love making lists and then the satisfactory feeling of crossing things off as they are completed. I have a billion little notebooks floating around everywhere with notes and lists. Why, oh why, won’t I just put in the one dang book? Though I don’t blog full time and haven’t been doing nearly as long as you, I do love it and something unexpected when I started was meeting all these wonderful people, including yourself, that I may not have got to meet otherwise if not for the blog! So, that’s definitely a positive thing to come out of it! I’ve never heard of Bishop’s Bread before, but I have made a similar one with chocolate, cherries and lots and lots of brandy 🙂 This recipe looks delicious and so Christmassy. I’d definitely love a slice right now with the cup of coffee I have in front of me!

    1. Oh man, I wouldn’t even know where to begin without my lists, Dawn! I use a rolling calendar on Microsoft Word…and I love deleting lines off of my daily to-do list. And as odd as it might sound, I also enjoy setting up the next week’s calendar, too. It helps me stay focused with what needs to be done! It had been great meeting you out here in the blog world, too…I always love reading your posts! Also, I love the idea of adding a splash of brandy into this bread. Maybe I need to try that one this weekend…it is holiday baking season, after all! 🙂 Have a great weekend, my friend!

  8. David I hear ya!! I was also so naive about this whole blogging thing when I first started and I feel I still have so much to learn!! And yes the thing I miss the most is human interaction!I miss sharing lunch with my friends or for that matter going out for lunch!! But it was it’s own pros & cons of having your own venture & until now I have been very thankful for everything hehe! 😛
    Well I am a person who loves fruit cakes but I can totally see myself enjoying this bread too!! Going to get the ingredients to try this soon!

    1. Oh gosh…there is always something new to learn when it comes to blogging, Ami! Be it something technical with the site itself, some photography lesson or some new tip/trick in the kitchen. But I think that’s why I like it so much…every day is different! I agree that there are pros & cons to blogging…but every job has pros & cons. And the ability to work from home is pretty darned awesome! Thank you so much, and I hope you have a great weekend, my friend!

  9. I love hearing about your blogging Journey David. I visit Spiced Blog every day for the recipes but mostly to check in on Robbie and Laura. You’ve allowed us into your world, and I enjoy reading and drooling over all your tasty recipes. When I tell people, I’m a blogger they always ask me how I make money. In California blogging is common but the mystery is how do you turn a profit. My friends also commend me on how I stay focused and not sleep all day watching TV and eating bon bons. Being lazy is not an option for me, I love my Blog and have enjoyed watching it grow over the years.

    1. I’ve really enjoyed getting to know you over the past several months, Mary! Thank you, thank you, thank you for your continued support. It means the world to me! And I do try to include some updates from Robbie and Laura. I’ll work on including more, though! I get the same question about making money from the blog. And truthfully I asked the same question myself when I first jumped into this world. It’s strange for sure, but it totally works! But it does require a certain personality to keep writing a blog day after day. Not better or worse than any other personality…just different! Thanks again, and here’s to an awesome 2017 full of fun posts. Have a great weekend, my friend!

  10. Work office without co-workers around you? David, this is the perfect job! Where can I apply for it? And since there are no people to control you, you have to introduce a nap or two in your schedule. It’s kind of upsetting you haven’t done that yet. This fruit bread looks and sounds amazing too. Love the combo of dates, walnuts, cherries, and chocolate. I wish I could have a slice right now. And a nap too:) Unfortunately, a nap is more possible thing to happen today:)

    1. Hey, you’re right Ben! You can totally set your own schedule. But if you take too many naps (or stop too often to smell the lavender) then your work won’t get done! This fruit bread is actually quite nice, Ben. It has just enough batter to hold all of the good stuff in there. And Dawn gave me the idea of adding a splash of brandy to this recipe…that sounds pretty awesome to me! In fact, the splash of brandy in a fruit bread sounds like something right up your alley. Will you make me a loaf this weekend while I take a nap? Thanks!

  11. I admit there are times I too miss the co-workers, but I love working for myself and if you have the drive and discipline, it is pretty incredible. I love it. Although I do find myself working more than I used to for someone else, I think I’m a good investment. 🙂 I got to meet you and then Dorothy as well. She is a wonderful co-worker (I love that term Dave!) and I always enjoy her emails and comments on my site as well as other food bloggers like yourself. Like maple syrup always reminds me of you apples are the ticker for a Dorothy memory for me. Cheers to you and Dorothy, this Bishops’s Bread looks pretty killer and since I’m no fan of fruit cake, this will be a good one to try. Thanks!

    1. Yeah, that’s the thing, Kevin. You have to have an incredible amount of drive and discipline to work from home. But I love it! And you’re right…I think I work more hours now than I ever did before with a ‘traditional’ job. But that’s alright because I love what I do! I agree 100% about Dorothy…she is truly awesome, and I love reading her comments both here on my site as well as on other sites like yours. The internet can feel very impersonal, but blog comments are the way to keep that personal connection. Speaking of that, I hope you and Dave have an awesome weekend out there! Are they calling for snow in your neck of the woods yet? 🙂

  12. I totally get it, here in India especially people have no clue about blogging and when I tell them I have a food blog, they give me this look that what am I even talking about! lol …I don’t bother explaining, I mean it’s of no use! Yes I also miss he human interaction part but then I have all my blogger friends, so that helps 🙂 The bread looks lovely, even though I love fruit cake, I am sure I would love this just as much!

    1. Hey, I get that look here in the States, too, Manali! But then the greatest thing happened the other night. I was sharing treats at the curling club, and I overheard one of my friends describing my job to other people. He described it perfectly! It’s strange for sure, but I love it. 🙂 Thanks for your comments, my friend, and I hope your Mom’s health is doing ok. We miss you here in the States!

    1. Dorothy really is amazing, Megan…she’s so full of cooking/baking knowledge, and it’s been a real pleasure getting to know her. I love how so many bloggers know her, too! 🙂 This bread is indeed perfect for the holidays, and I can’t wait to see your version. Yum! Have a great weekend, my friend!

  13. “Friends often ask how I stay focused considering there’s a tv and a beer fridge on the other side of the basement. ”

    Mate, what a lie. There’s an empire of ages down there. Just kidding, but this is an awesome post and I LOVE seeing Dorothy’s comments- This is such a fantastic dedication to her. Seeing as we’re epic buddies (which will only get more epic once we meet IRL) I think I’ll send a recipe for you to make. It will involve Panda. 😀

    Now while I work on that, feel free to make a batch of this loaf- Cheers Dorothy for it!

    1. Hahaha…you totally just called me out. Video games, tv and beer. What more do I need?? Ok, maybe some food, too. Ooo…you’re sending me a Panda recipe? I’m thinking Niki might not approve? Hah! Dorothy is indeed awesome, and it’s crazy how we’ve met all of these really cool people out here in our little corner of the internet. Cheers to friends, mate! (That and AOE2)

  14. I’m thinking that the Latin teaching market dried up in the fifth century, so you’re probably a vampire … and that’s cool; I don’t judge. Except when it comes to fruitcake. Then I do get all judgy. And this one sounds exceptional!

    1. Hey now! The Latin market was thriving and bustling not so long ago. Back when Julius and I were friends. 🙂 And, yes, this non-fruitcake fruitcake turned out pretty well. All credit goes to Dorothy for sharing this one! It’s awesome how we’ve met some pretty cool folks (fellow vampires?) out here on the net. Cheers to good friends and good foods! Thanks, Jeff!

  15. I lost my favorite fruitcake receipe😪. It was so good I was making a 6tupel batch everyone just loved it. But last Christmas I was in the hospital and did’t bake nada so somehow I lost the cookbook. It was one of of a series on the style of DOING IT FOR DUMMIES. But a different series. I remember this. The man wanted his mother’s fruitcake so he drove from ( I think) California to her home in the mid-west where she made the cakes for him. She started with a can of a can of chunky pineapple which she put in a saucepan with cup of sugar brought to a boil then simmered till she had a thick syrup and homemade candied pineapple. That’s the main part I remember it also had 1# mixed candied fruit, 1&1/2 cups butter, eggs, 3 cups mixed nuts, cherries, vanilla, lemon extract, brandy, flour, salt. However I am lost as to proportions baking time and temps. Does anyone know or have this book so I can buy it again I would be so grateful. Failing that can you give me the author and name of the book. The book dosen’t Have one writer but several and I think was somehow connected to Mother’s Day.

    1. Hey James! My apologies in just now seeing this comment. I can’t say that I know about this book, but it sounds like you have a pretty good start on the recipe. I say give it a shot and start playing around with it! It might take several tries until you’re happy with it, but that’s the fun part about baking, right? (Well, that and eating your baked goods, too!) Thanks so much, and I’ll keep my fingers crossed that another reader may know what book you are referring to here. 🙂

      1. James – I don’t know if you are still taking comments, but I have been experimenting with fruitcake for a while now and your recipe sounds familiar. One thing I remember off the top of my head is the making of the candies pineapple. I have learned to start with a fresh pineapple, using the coring tool, and then taking a nice long time on the stove to candy it. Some of my best food starts straight out of the market or garden and then simmers for hours and the lowest heat you can hardly imagine. I always have something on the stove whether it is beef bones making broth, or chicken just cooking so slow that it all but melts into the pot. I will look for your recipe for the fruit cake. At last count I had about 800 books, but I have a pretty good memory for things that interest me. And like I said, I have been on a fruit cake kick for about 2 years now.

        1. Hey Dale! I appreciate you sharing your expertise and fruitcake knowledge here. 🙂 I also love the idea of candying your own pineapple. I’ve done oranges, but never tried my hand at pineapple. I’ll have to do that!

  16. Davis, I like your recipe. I’m weird because I like the cake but not the fruit so much. Could you double the cake someway or half the fruit and it still come out do you think? Thanks

    1. Hey Kathy! That’s not weird at all. The cake around a fruitcake (or in this case Bishop’s Bread) is quite tasty thanks to all of the warming spices! You could absolutely double the cake and half the fruit. However, if you do, you’ll end up needing 2 pans. If you only want one loaf, then I would suggest just leaving the cake portion alone and halving the fruit. It will totally work since the fruit is already dried. 🙂 If you give this a shot, let me know how it turns out? Happy holiday baking, my friend!

  17. Hurray, yippy, I found the recipe at the local library. It is in a series of books called called “Chicken soup for the soul” and the man’s mother lives in Idaho and is the best Christmas goodie I’ve ever put in my mouth. I was so happy to find the original receipt I nearly wept. So sad that most book stores have gone out of business! Have made 16 cakes and will make one more batch. They are better when aged with a fair amount of Brandy for at least 3 or 4 weeks. Thanks so much for the encouragement it really helped.

    1. Yes! I totally agree with you about aging fruit cakes in brandy. I am SO glad you found that recipe. I totally remember you writing to me last year about losing that recipe…there’s nothing worse than losing a favorite recipe. I’m hoping that fruitcake tastes as good as you remember! There’s just something about baking up favorite recipes during the holidays, right? Enjoy the baking (and eating), and Happy Holidays, my friend! 🙂

  18. This is a lovely recipe. I would use butterscotch morsels in this cake. I have used them in fruitcakes in the past and they offer a delicious alternative. I am not against chocolate but I think butterscotch morsels have been underused in baking. I have been baking for 40+ years and I know a good recipe when I see it.

    1. Why thank you so much for the kind words! I agree this is a lovely recipe. One of my longtime readers shared this recipe with us last year, and I absolutely love it! That’s a very good point you make about the butterscotch morsels…they would taste delicious in this bread. And you’re right that butterscotch morsels are underused in baking. Now that makes me want to go bake something this weekend with butterscotch morsels! 🙂 Thanks so much again, and I hope you have a great weekend!!

  19. I just subscribed to your newsletter. Not only do you have such enticing recipes, you are so upbeat and it is a pleasure to see how others on the site are as well. Thanks again and have a great weekend also. : )

    1. Wow, thank you SO much for subscribing…you have no idea how much I appreciate that! 🙂 Seriously. Without amazing readers like you, I wouldn’t be able to keep this crazy thing called a blog going. I do try to keep things upbeat as much as possible around here, too. Thanks for stopping by, and don’t be a stranger if you have thoughts or comments on other posts! I try to answer every comment!

  20. I just stumbled across this recipe while starting my Christmas baking board on Pinterest. It sounds so delicious I can’t wait to make it. I may do a trial run this weekend even though it is the middle of June lol. I will let you know how it turns out.

    1. Hey Kerri! Wow, I admire you for starting your Christmas baking board now. I love to work ahead as well, but I’m not quite there with Christmas. But I have made it well into pumpkin spice season…haha! So this bishop’s bread recipe is really quite tasty. Dorothy described it as fruitcake for folks who don’t like fruitcake, and I think that description pretty much nailed it! Give it a shot if you get a chance, and then let me know what you think. Nothing wrong with doing a little fun baking in June! 🙂

  21. David – I have literally been looking for the recipe for years. My mother got it from her mother-in-law from a clipping in her local paper. When it disappeared all hope seemed to be lost. None of my relatives knew what I was asking about, so for years I have scoured every bookstore recipe book all in vein.
    And Here I Find it!!
    Thank you and Dorthy so much.
    Just as a note I love my online community and look forward to baking and trying all the new things you offer. Right now I am on a fruitcake kick. I had one out of CA made by some monks (can’t remember their name unfortunately) but it was made with almost ALL nuts. Anyone who knows of one, please let me know.
    the chubby hubby in the kitchen

    1. Hey Dale! As noted in the post, I give Dorothy all the credit here. She’s an amazing baker, and I’m honored to have met here out here in the blog world. The internet is a crazy place, but it’s led to fun friendships through the blog. 🙂 I do post a ton of recipes, and I love to bake. I look forward to chatting with you more!

  22. 5 stars
    Years ago, when I was a new bride and navigating my unfamiliar kitchen, I had found a recipe in what I remember to be Family Circle magazine for Bishop’s bread. I made it and loved it but for some reason, never made it again. Now that I have benefit of food blogs and internet, I am totally enjoying resurrecting some of these long forgotten recipes. There seems to be some conjecture regarding adding candied cherries or maraschino ones. To each his own I say. I do prefer the maraschino myself. Happy baking to all and thanks so much for posting this long forgotten treasure!

    1. Hey Doris! I totally agree with you that food blogs have helped keep alive some recipes that might otherwise have faded into the mists of time. I have met so many interesting folks out here in the online food community. In this case, Dorothy was a reader who shared her Bishop’s Bread recipe with me. Like most recipes, there are plenty of versions, but I’m really glad I discovered this concept. Happy baking, my friend!

  23. 5 stars
    My mother made this every year at Christmas time. It became a tradition that we all had to carry on. This is exactly the same recipe she used though hers called for chopped dates that you can find in the grocery store or online these days.

    1. Hey Susan! I’m so glad you stopped by and left a comment here. I wasn’t familiar with Bishop’s Bread until Dorothy shared her recipe with me years ago. Now we make it regularly around here. Fun twist with the chopped dates in there, too! Happy holidays!

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