Reader Recipe: Humdingers

It’s time for our second recipe in Caker Cooking's month-long Reader Recipe Extravaganza!

Today’s recipe comes from Bibi. She lives in Nepal, which I think is in northern Alberta. Bibi sent me the recipe for Humdingers (not to be confused with Dingle Hoofers) from a Louisiana church cookbook. I’d never heard of Humdingers before, but, like any caker, I’m always on the hunt for new ball-shaped foods.

These call for dates and if I'm going to be honest, I have mixed feelings about dates. On the one hand, they’re sweet. But on the other, they’re nutritious. So you can imagine my conundrum. In any case, Bibi’s Humdingers had my dinger humming. They were scrumptious! Even The Reluctant Eye-talian (that’s his nickname whenever I ask him to taste test something) gave them the thumbs up. The dates take on a caramel taste and once you toss in the Rice Krispies and nuts, well, you’ve got a little ball of paradise.

In fact, The Reluctant Eye-talian even had a suggestion. (This doesn't happen often.) “Why not roll them into logs?” he asked. “Then you can call it a Humdinger Finger.”

Back off, Martha Stewartson. He’s all mine.

Come back Monday for our next reader recipe. Thanks, Bibi!

1 stick butter
¾ cup sugar
8 oz chopped dates
1 tsp vanilla
2 ½ cups Rice Krispies
1 cup chopped nuts
powdered sugar

Melt butter and sugar over low heat. Add dates and cook over low heat until dates are melted (around 5 to 7 minutes). Remove from heat & add vanilla, Rice Krispies and nuts. Roll into small balls, then in powdered sugar.

Bibi’s notes:
I just heat and mix the sugar, dates, butter and vanilla over low heat until they become a caramelized goo using a WOODEN SPOON (see note 1). Then I pour the goo over the Rice Krispies and nuts and mix well. Allow mixture to cool for about 15-20 minutes before forming into balls or you'll burn your tootsies. I use a tablespoon to measure out the mixture for some uniformity in the “balls” (see note 2). To make the recipe more "familiar" in flavour for my Indian family, I add in the seeds of 10 green cardamoms (see note 3) and roll the balls in coconut flakes instead of powdered sugar.

Note 1: BIBI IS SERIOUS ABOUT THE WOODEN SPOON.
Note 2: Never underestimate the importance of uniform balls.
Note 3: That’s green CARDAMOMS, not green CARNATIONS. Carnation seeds don't taste good. I’m speaking from experience.

Source: Caker Bibi via Recipes from the Little Church on the Bayou, Cheneyville Trinity Church Cookbook