Gloria takes a break to be with new baby

By Kevin Williams - The Amish Cook Editor

Gloria is taking a needed week or two off to bond with her two family members, Joshua and David, who arrived earlier this month. It is hard to believe that Gloria has been writing The Amish Cook column for now for exactly six years. There’s no stopping the march of time, that is for sure. So this week we’ll take a look back at some “editor’s picks”, favorite reader recipes and re-share them. The date pudding is one of my absolute favorites, so refreshing on a hot summer day. Enjoy these recipes!


Italian dressing

Seasoning salt

Steaks, sliced 1 /2 inch thick



Marinate sliced steaks in Italian dressing mixed with seasoning salt for 24 hours.

Use enough dressing to cover the steaks.

Wrap bacon slices around steak.

Wrap each steak with a slice of bacon.

Grill both sides until no longer pink on the inside, approximately 10 – 15 minutes.


Date Pudding Cake:

1 cup dates, cut fine

1 teaspoon soda

1 cup hot water

1 cup brown sugar

1 tablespoon butter

1 cup flour

1 egg

1/2 cup chopped nuts, optional

Bring dates, soda, and water to a boil in a small sauce pan, boil a couple minutes or until dates are tender. Remove from heat and pour into a mixing bowl along with remaining ingredients. Mix all together and pour into a greased 9 by 9 inch pan. Bake at 350 for 20-25 minutes or until done. Cool.

Carmel sauce:

2 tablespoons butter

1 cup brown sugar

1 1/2 cup water

3 tablespoons clear jel or corn starch

Mix all together in a sauce pan and boil for 10 minutes. Remove from heat then add the following: 2 teaspoons vanilla, 2 tablespoons pancake or maple syrup, 1 1/2 teaspoon maple flavoring. Cool.

3-4 cups whipped topping

4 bananas

Now, cut cake up in bite sized cubes and place a layer in a serving dish. (Clear glass ones are the prettiest, as you will be able to see all the attractive layers.) Spread half of caramel sauce on top, next layer with two sliced bananas, then half of whipped topping. Repeat layers.If desired save part of a banana to slice over the top layer to make it look pretty.

Note: you may put on as many layers as you like. When serving this at church we use large bowls with as many layers as will fit in. Also more or less sauce, topping, and bananas may be used to suit your taste buds


6 pounds turkey burger

1 ½ pounds sausage

2 cups quick oats

2 cups cracker crumbs

5 cups cold water

2 tablespoons dehydrated onions

1 tablespoon black pepper

3 tablespoons salt

1 tablespoon Lawry’s seasoning salt


Mix and press into a cookie sheet with sides. Chill overnight. Cut into squares. Grill until juice runs clear and top with your favorite barbecue sauce.

By Kevin Williams

The Amish Cook Editor