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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous


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This recipe for CHRISTMAS DATE PUDDING, by , is from Grandmother Kathryn's Baking Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Judith Beck


cup sifted flour
1 tsp baking powder
tsp salt
1 cup sugar
2 beaten eggs
2 Tbsps milk
2 Tbsps rum
2 cups chopped dates
1 cup chopped pecans

Preheat oven to 300
Grease and flour a 7 x 11 pan

Sift flour, baking powder, salt and sugar together.

Mix eggs with milk and rum.

Put on-fourth of the dates and nuts in a bowl.
Sprinkle with some of the flour mixture and blend.
Add a small amount of the egg mixture.
Repeat process, gradually adding flour and egg mixture, mixing well after each addition.

Spoon into pan and bake until firm and lightly brown.
(No time estimate given)
Do not bake long enough for a crust to form on top.

While still warm,cut into squares and roll them between hands to form balls.

Serve plain or with whipped cream.

Can be stored in containers for two weeks or more.
If they seem too sticky, roll in sugar.
If they dry out, roll in rum and let stand a few minutes.




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