Anyone can request recipes or reply to requests in this weekly column. See the instructions in the box, under "How Recipe Exchange Works."

Date Pudding

For J.E. of New Stanton. From Ruth Hinderliter, Pittsburgh. Here are a couple variations on Amish Date Pudding. 1 pound dried dates, pitted and chopped, divided 1 teaspoon baking soda 1 cup boiling water 2 eggs 1 cup vegetable shortening, such as Crisco, melted, cooled 1 cup sugar 2 cups flour 1/2 teaspoon salt 1 teaspoon baking powder 1 cup nuts, chopped Sauce (recipe follows) Heat the oven to 325 degrees. In a bowl, combine 1/2 pound dates with the soda. (Reserve the remaining dates for the Sauce.) Pour the boiling water over the mixture. Beat the eggs. Add the melted shortening. Combine with the hot dates. Sift together the flour, salt and baking powder and add to the date mixture. Fold in the nuts. Pour into a greased baking dish and bake for 40 to 45 minutes. Pour the Sauce over the pudding while it is hot, before serving. Makes 6 to 8 servings.

Sauce

1 cup sugar 2/3 cup boiling water Add the sugar and boiling water to the reserved 1/2 pound dates. Cook until the sauce is thickened like syrup.

Date Pudding

Syrup (recipe follows) 1/2 cup brown sugar, firmly packed 1 cup flour 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup milk 1 cup dates, pitted and chopped 1/2 cup nuts, chopped Whipped cream (optional) Heat the oven to 350 degrees. Prepare the Syrup. Sift together the brown sugar, flour, baking powder and salt. Add the milk and stir until smooth. Fold in the dates and nuts, blending well. Pour the hot syrup into a greased baking dish. Pour the date mixture on top of the syrup. Bake for 35 to 40 minutes. Serve plain or with whipped cream. Makes 6 to 8 servings.

Syrup

1 cup brown sugar, firmly packed 1 cup water 1 tablespoon butter Combine the brown sugar, water and butter and cook for 3 minutes to make a syrup. Keep hot.

Cola Chocolate Cake

For A.H.J., who wants a recipe for Pepsi pound cake. From R.P. of Pittsburgh. This has a cream filling, so keep the cake refrigerated. To make sour milk, pour about 1 teaspoon vinegar into a measuring cup and fill with milk to make 1/2 cup. 2 cups flour 2 cups sugar 1 scant teaspoon salt 1/2 cup (1 stick) margarine 1/2 cup vegetable shortening, such as Crisco 1 cup cola soft drink 1/2 cup buttermilk or sour milk 1 teaspoon baking soda 1 teaspoon vanilla 2 eggs, beaten 3 tablespoons cocoa 1 1/2 cups miniature marshmallows Cream Filling (recipe follows) Mix the flour, granulated sugar and salt in a bowl. Set aside. Combine the margarine, shortening and cola in a saucepan, and bring to a boil. Add to the flour mixture, and beat well. Add the buttermilk, soda, eggs and vanilla. Beat well. Add the cocoa and marshmallows. Heat the oven to 350 degrees. Pour the mixture into a greased 8- or 9-inch baking pan, and bake for 40 minutes, testing with a toothpick to see if it is done. Prepare the Cream Filling. Spread between the layers and over the top of the cake. Refrigerate.

Cream Filling

1/4 cup sugar 1 tablespoon cornstarch 1/4 teaspoon salt 1 cup milk 1 egg yolk, slightly beaten 1 tablespoon butter 1 teaspoon vanilla Mix the sugar, cornstarch and salt in a saucepan. Gradually stir in the milk. Bring the mixture to a boil over medium heat, stirring constantly. Boil for 1 minute. Remove from the heat. Stir at least half of the hot mixture into the egg yolk. Blend egg mixture into the hot mixture. Boil for 1 more minute. Remove from the heat. Blend in the butter and vanilla. Cool, stirring occasionally.

Requests:

I am wanting a recipe similar to the grilled chicken and pork shish kebabs prepared and sold on the Strip District. My brother-in-law from Philadelphia would greatly appreciate it. When we visit the Strip, we have to stop and order 25 to 30 of them. - Diana Liu, via e-mail I would like a recipe for Monkey Bread, also called Bubble Bread. - M. Jones, Verona Would readers share light sauces to serve over pasta (linguine, angel hair) during the summer months? - Don Marks, Sewickley

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