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Preheat oven to 350 degrees. Whisk eggs, cream and milk together. Spray an 8-inch pie plate liberally with nonstick cooking spray. Crumble the spinach and goat cheese evenly in pie plate. Sprinkle with salt and pepper. Pour egg mixture over the spinach and goat cheese, all the way to the top of the pan. You may have egg mixture left over. Bake for about 45 minutes, until egg is set in the middle. (It will still jiggle a little!) Let cool completely and then cut into 8 wedges. You can bake ahead, let the frittata set overnight in the refrigerator and then cut and reheat before serving. This recipe works with almost any fillings you can imagine!

For the cake: Preheat oven to 350 degrees. Butter and flour a Bundt pan, 9-by-13-inch pan or loaf pans. In a deep, tall, heavy saucepan, combine chopped dates and 1¼ cups water. Bring to a boil and then remove from heat. Stir in baking soda. Mixture will foam up. Let cool and set aside. In a mixing bowl, whisk together flour, baking powder and salt. Set aside. Using a stand or hand mixer, beat butter, sugar and vanilla. Add 1 of the eggs and beat. Add half of the date and water mixture. Mix until well combined. Repeat with second egg, date mixture and flour. Batter will be rather runny, not too thick. Pour into pan. Bake 40 to 45 minutes until toothpick inserted in center comes out clean. Leave in pan. Place on cooling rack and cool to room temperature before slicing. Can make one day in advance. Cake does not need refrigeration.

For the sauce: In a saucepan, add sugar, heavy cream and butter. Heat until boiling and combined. Then add bourbon and pecans. Mixture will bubble up. Pour warm sauce on cake and serve with whipped cream or ice cream. If making cake ahead, put sauce on cake and warm in a 350-degree oven for 5 minutes.

To make the pastry: Measure flour into a bowl and rub in butter with fingertips until it resembles fine breadcrumbs. Add water to form a soft dough. If too sticky, add more flour. If too firm, add more water. Roll out pastry on lightly floured surface. Grease tart pan with butter or nonstick cooking spray. Line tart pan with pastry and chill in the refrigerator for about 30 minutes. Meanwhile, preheat oven to 400 degrees. Remove from refrigerator, line pastry case with foil and fill with pie weights or baking beans. Blind bake about 15 minutes. Remove foil and beans. Bake another 5 minutes until golden.

Preheat oven to 350 degrees. Whisk eggs, cream and milk together. Spray an 8-inch pie plate liberally with nonstick cooking spray. Crumble the spinach and goat cheese evenly in pie plate. Sprinkle with salt and pepper. Pour egg mixture over the spinach and goat cheese, all the way to the top of the pan. You may have egg mixture left over. Bake for about 45 minutes, until egg is set in the middle. (It will still jiggle a little!) Let cool completely and then cut into 8 wedges. You can bake ahead, let the frittata set overnight in the refrigerator and then cut and reheat before serving. This recipe works with almost any fillings you can imagine!

For the cake: Preheat oven to 350 degrees. Butter and flour a Bundt pan, 9-by-13-inch pan or loaf pans. In a deep, tall, heavy saucepan, combine chopped dates and 1¼ cups water. Bring to a boil and then remove from heat. Stir in baking soda. Mixture will foam up. Let cool and set aside. In a mixing bowl, whisk together flour, baking powder and salt. Set aside. Using a stand or hand mixer, beat butter, sugar and vanilla. Add 1 of the eggs and beat. Add half of the date and water mixture. Mix until well combined. Repeat with second egg, date mixture and flour. Batter will be rather runny, not too thick. Pour into pan. Bake 40 to 45 minutes until toothpick inserted in center comes out clean. Leave in pan. Place on cooling rack and cool to room temperature before slicing. Can make one day in advance. Cake does not need refrigeration.

For the sauce: In a saucepan, add sugar, heavy cream and butter. Heat until boiling and combined. Then add bourbon and pecans. Mixture will bubble up. Pour warm sauce on cake and serve with whipped cream or ice cream. If making cake ahead, put sauce on cake and warm in a 350-degree oven for 5 minutes.

To make the pastry: Measure flour into a bowl and rub in butter with fingertips until it resembles fine breadcrumbs. Add water to form a soft dough. If too sticky, add more flour. If too firm, add more water. Roll out pastry on lightly floured surface. Grease tart pan with butter or nonstick cooking spray. Line tart pan with pastry and chill in the refrigerator for about 30 minutes. Meanwhile, preheat oven to 400 degrees. Remove from refrigerator, line pastry case with foil and fill with pie weights or baking beans. Blind bake about 15 minutes. Remove foil and beans. Bake another 5 minutes until golden.

Preheat oven to 350 degrees. Whisk eggs, cream and milk together. Spray an 8-inch pie plate liberally with nonstick cooking spray. Crumble the spinach and goat cheese evenly in pie plate. Sprinkle with salt and pepper. Pour egg mixture over the spinach and goat cheese, all the way to the top of the pan. You may have egg mixture left over. Bake for about 45 minutes, until egg is set in the middle. (It will still jiggle a little!) Let cool completely and then cut into 8 wedges. You can bake ahead, let the frittata set overnight in the refrigerator and then cut and reheat before serving. This recipe works with almost any fillings you can imagine!

For the cake: Preheat oven to 350 degrees. Butter and flour a Bundt pan, 9-by-13-inch pan or loaf pans. In a deep, tall, heavy saucepan, combine chopped dates and 1¼ cups water. Bring to a boil and then remove from heat. Stir in baking soda. Mixture will foam up. Let cool and set aside. In a mixing bowl, whisk together flour, baking powder and salt. Set aside. Using a stand or hand mixer, beat butter, sugar and vanilla. Add 1 of the eggs and beat. Add half of the date and water mixture. Mix until well combined. Repeat with second egg, date mixture and flour. Batter will be rather runny, not too thick. Pour into pan. Bake 40 to 45 minutes until toothpick inserted in center comes out clean. Leave in pan. Place on cooling rack and cool to room temperature before slicing. Can make one day in advance. Cake does not need refrigeration.

For the sauce: In a saucepan, add sugar, heavy cream and butter. Heat until boiling and combined. Then add bourbon and pecans. Mixture will bubble up. Pour warm sauce on cake and serve with whipped cream or ice cream. If making cake ahead, put sauce on cake and warm in a 350-degree oven for 5 minutes.

To make the pastry: Measure flour into a bowl and rub in butter with fingertips until it resembles fine breadcrumbs. Add water to form a soft dough. If too sticky, add more flour. If too firm, add more water. Roll out pastry on lightly floured surface. Grease tart pan with butter or nonstick cooking spray. Line tart pan with pastry and chill in the refrigerator for about 30 minutes. Meanwhile, preheat oven to 400 degrees. Remove from refrigerator, line pastry case with foil and fill with pie weights or baking beans. Blind bake about 15 minutes. Remove foil and beans. Bake another 5 minutes until golden.