1 c. chopped dates
1 c. chopped nuts
1 c. milk
1 c. bread crumbs (make from dark toasted bread)
1 c. brown sugar
1 tsp. baking powder
2 eggs

Combine all and fill aluminum cupcake holders 1/2 to 2/3 full. Bake slowly 1 hour at 325 degrees or until toothpick comes out clean. Serve with whipped cream on top. Makes 15 large cupcakes or 25 small.