30 large dates (8 oz. total), slitted length-wise
30 small pecan halves
1/4 cup butter or margarine, melted
1 cup packed brown sugar
1/2 cup sour cream
2 large eggs, beaten
1 teaspoon vanilla
1 cup unbleached flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground ginger
Slit the dates and stuff with pecan halves; set aside.
In saucepan melt butter or margarine and stir in brown sugar until well blended. Remove from heat; cool to lukewarm.
Blend in sour cream, eggs, and vanilla; mix thoroughly. Stir together the flour, baking powder, baking soda, salt and ginger. Add to sour cream mixture; mix well.
Pour into a greased 13 X 9 X 2-inch baking pan. Carefully arrange stuffed dates atop batter in lengthwise rows with 6 stuffed dates in each row.
Bake at 350 degrees F. for 25 to 30 minutes. Cool; cut into bars, allowing 1 date per par. Sift powdered sugar over the top if desired.