Eat Mores

When I was welcomed into my husband’s family in 1994, I was given a wonderful little cookbook by my mother-in-law.  It was a 1977 publication that was a result of a joint effort of all the ladies in the neighborhood woman’s club in Houston, Texas.  I love looking through old recipes handed down from generation to generation.  It’s as if you’re reading a culinary history book.  You come to know the trends, styles of cooking and even the products of the times that may, or may not, still exist.  Among the contributions my mother-in-law made to this book was a delicious treat called “Eat Mores.”  I was told it was a childhood favorite of my husband and one of Santa’s preferred Christmas Eve munchies.  I can certainly understand why.  They are so decadent!  It originally came from his grandmother, who made a batch every Christmas.  His Nanny Lucy is turning 100 in January and is still going strong and lives a happy, active life.  So through the years, she has made a lot of “eat mores”.  For a little bit of Christmas nostalgia, it’s such a fun treat for your family and friends.  They make great gifts!  So here’s the next addition to my “Twelve Weeks of Holidays” series…and you’ll certainly want to “eat more.”

My store did not have red cherries…so I had to go with all green this year.  It will taste just as good, but the red and green mix gives it a pretty appearance.  No stress, though, just roll with it!

After mixing the batter, stir in the fruits and nuts…

Pour into the dish…

Out of the oven and golden brown…

Slice ’em up and eat more…


  • 1/2 cup butter, melted
  • 1 cup sugar
  • 2 eggs, slightly beaten
  • 1 cup chopped pecans
  • 1 cup chopped dates
  • 1 cup red and green candied cherries, chopped
  • 1 tsp. vanilla
  • 1/8 tsp. salt
  • 1/2 tsp. baking powder
  • 3/4 cup flour


Preheat oven to 350.  With a mixer combine eggs, melted butter, vanilla.  Combine salt, baking powder and flour and mix in with wet ingredients.   Stir in cherries, dates and pecans.  Pour into a well greased 8×8 pan and bake for 40-45 minutes.  This is a very sticky dough, so grease well…you might even want to line the dish with parchment paper that hangs over the sides in order to lift it out to slice.  When cooled completely cut into 1-2 inch bars.  Freezes well.


Author: Debbie Nance

I am a working wife and mom, and I live with my family near Charlotte, NC. I am originally from Texas and have lived in a number of states in the southeast due to my job in radio. It sometimes requires moving to chase the dream. My husband and I have been married since 1994 and we host a country music radio show together. I am passionate about cooking and, I spend most of my time watching the Food Network, reading about food and testing new recipes.

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