1/2 c. shortening
1 c. brown sugar, packed
4 eggs
2 c. flour
1/2 tsp. salt
1 tsp. baking soda
1 c. buttermilk
1/2 lb. dates, chopped
3/4 c. pecans, chopped
1 tbsp. orange rind, grated

Cream shortening, add brown sugar; blend thoroughly. Add eggs, one at a time. Sift flour and salt together. Add soda to buttermilk. Add flour and buttermilk alternately to the creamed mixture. Then add the dates, pecans and orange rind. Fill muffin tins 2/3 full. Bake for 15 minutes at 350 degrees. Remove from oven and while hot, dip in orange juice mixture. Drain and place on wax paper.

ORANGE DIP:

3 c. sugar
1 1/2 c. orange juice
Orange rind, grated

Combine sugar, juice and rind. Heat, do not boil. Dip muffins.