Amish Date Pudding

When my husbands family moved to Alaska from Ohio, my mother-in-law brought with her a recipe for Amish Date Pudding.  The Riemer family enjoyed this sweet treat with their Thanksgiving meal every year.  When my kids were young, they really thought it was a treat to have a dessert-like treat on their dinner plate.  We are now the grandparents and Thanksgiving is at our home each year.  The traditional foods we enjoy during this holiday include Amish Date Pudding.  My son loves it so much, it is his offering to our family meal each year.

Amish Date Pudding

1 cup chopped dates
1 teaspoon baking soda
1/2 cup boiling water

1 cup flour
1 cup sugar
1 egg
1/2 cup chopped walnuts
1 Tablespoon melted butter.

2 bananas
1 pint whipping cream

Place the dates in a medium sized bowl.  Sprinkle the baking soda over the top.  Add 1/2 cup of boiling water and stir.  Let cool.

Grease and flour an 8"X8" baking pan.  When the date mixture is cool, preheat the oven to 350F.  Stir in flour, sugar, egg, nuts and melted butter.  Bake for 30 minutes.

When cool, slice bananas and whip the cream.  Cut the cake into 1" squares.  Mix with bananas and whipped cream in a bowl.

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Lemony Rhubarb Glories

I have to share one more recipe before the end of the rhubarb season.  Lemony Rhubarb Glories are rich, tart and sweet.  

You start with everyone's favorite dessert ingredients, flour, sugar and butter.

Mix these ingredients together in your electric mixer and instead of making shortbread cookies, you line a baking dish with the dough.  I like to start with several blobs of dough and then I smooth them all together.  It makes covering the bottom of the pan quick and easy.

         

Mix the rhubarb, egg, lemon mixture in an electric mixer and pour them over the top of your cooked dough.  

When your mixture is cooked, you have a colorful pan of sweet loveliness.

Lemony Rhubarb Glories

3 Cups sugar-divided

2 cups + 6 Tbs flour-divided

1 Cup butter-softened

4 Eggs

6 Tbs lemon juice (2 lemons)

Zest from 2 lemons (used for the lemon juice)

2 Cups finely sliced rhubarb

1 Cup coconut

2 Tsp vanilla

Preheat oven to 350F

In an electric mixer, mix 2 cups flour, 1 cup sugar and 1 cup softened butter to a dough consistency.  Line a 9" X 13" pan with the dough.  Bake for 15 minutes.

While your crust is baking, mix 2 cups sugar, 6 Tbs flour, 4 eggs, lemon zest, 6 Tbs lemon juice, rhubarb, coconut and vanilla in your electric mixer.  Pour onto the hot crust and bake for 45 minutes to 1 hour or until an tester comes out clean.   After cooling, sprinkle with powdered sugar.

Thank you Julie and Maura for sharing this wonderful recipe.

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Rhubarb Crisp

Rhubarb has been around for a long, long time.  There is evidence that it was cultivated in China as long ago as 2700BC.  Rhubarb was introduced to Massachusetts farmers by a Maine Farmer at the beginning of the 19th century.  Rhubarb became very popular and by 1822, was produced for sale in this country.  The rhubarb I grow in my garden in Alaska  probably came from Russia with the fur traders back in the 18th century.

 My rhubarb is thriving this year, for the first time.  I am not sure why it is doing better than normal but I am happy about it because I love to eat the yummy red stalks.

 The green leaves are quite poisonous so they must be discarded before you do anything with the rhubarb.

Rhubarb crisp is a delicious treat, enjoyed by many in the Spring.

I have the perfect-easy recipe for Rhubarb Crisp.

 For this recipe you will need a few stocks of rhubarb.
After cutting the leaves off, wash the stalks.

 Slice the stalks into small pieces.

 Disguard the bulbous red ends.

 You can mix your rhubarb and sugar right in your 9" X 9"  pan.

 You mix the topping with the electric mixer....easy.

 Then you put the topping on top of the rhubarb and sugar and bake.

Top with a dollop of ice cream and you have a lovely dessert.

Rhubarb Crisp

2-1/2 Cups Sliced Rhubarb
1-1/2 Tbs. Flour
1/2 C Brown Sugar

1/2 Cup Oatmeal
3/4 Cup Flour
1/2 Cup Sugar
1/2 Cup Butter
1/2 tsp Cinnamon

Preheat the oven to 350F.
Mix the first 3 ingredients together in a 9"X 9" baking pan.
Mix the remaining ingredients in your electric mixer.  Spread on top of the rhubarb mixture in the pan.  Bake for 45 minutes or until the top is browned.  Let cool before cutting.

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