RR Podcast 9: Susan Hunt on Raising Thankful Kids

Last week, Janie and I had the privilege of speaking with Susan Hunt…and happily for you, we managed to tape our conversation!  For those of you who don’t know her, you’re in for a treat.  For years she has been a staple at women’s ministry events, (In fact, she still is!  Look for her at the upcoming Gospel Coalition’s 2012 National Women’s Conference.) and she has ministered to even more women through her books, including Spiritual Mothering: The Titus 2 Model for Women Mentoring Women and Your Home a Place of Grace.

As important as those ministries are, I would be remiss if I didn’t mention some of the practical helps Susan has developed for parents in teaching their children Biblical truths (including thankfulness!).  Our church actually uses her book My ABC Bible Verses: Hiding God’s Word in Little Hearts during Tuesday Morning Women’s Bible Study, and my youngest daughter has been very blessed by it this year.  She has a fairly new  three-year discipleship program for teen girls.  And her book Sammy and His Shepherd
(which was recommended to me months ago by one of our readers–you know who you are!) is one of several books she has written for young children which help them find Christ in Old Testament passages–as well as their own lives!

But besides all of this, Susan is herself a mother, grandmother, and a woman who has devoted herself not just to the feeling of thankfulness for one day of the year–but nurturing the practice of thankfulness throughout the year.  And Janie and I are very happy to share some of her insight with you today.

Oh, and if you needed something else to be thankful about, here are Susan’s, Janie’s and my favorite Thanksgiving dishes!  I’m so looking forward to trying theirs out!

Susan Hunt’s Sour Cream Pound Cake
2 sticks butter
3 cups sugar
7 eggs
8 oz. sour cream
1 tsp. vanilla
3 cups flour
1/4 tsp. soda
1/2 tsp. salt
Cream butter and sugar.
Separate eggs and add yolks one at a time, beating after each.
Add sour cream and vanilla and beat.
Add soda and salt, then flour a little at a time.
Beat egg whites until stiff and fold in to mixture.

Bake at 350 degrees 1 to 1 and a half hours.

Janie’s Favorite:

1/2 c. packed light brown sugar
1 Tbs. cornstarch
1/4 tsp. salt
grated rind and juice of one medium orange
3 tbs. cream sherry
1/4 c. butter
4 med. yams, cooked
1/2 c. pecans
Mix brown sugar, cornstarch, salt, orange rind and juice together in a small saucepan.  Bring to a boil over medium heat, stirring constantly.  Add sherry and butter, stirring until butter melts.  Peel and quarter yams.  Place yams in a buttered casserole, sprinkle with pecans.  Pour orange syrup over yams, turning once to coat well.  bake in 350-degree oven for 15 to 20 minutes or until yams are heated through and glazed.
4-6 servings.
And Emily’s Favorite:
Date Bar Recipe of the World
Date Filling:
3 Cups chopped dates
1/4 cup sugar
1 and 1/2 cups water
Combine dates, sugar, and water in a saucepan.  Cook over low heat, stirring constantly, about 10 minutes or until thickened.  Set aside.
Crust and Topping:
3/4 cup butter or margarine
3/4 brown sugar, packed
1 and 3/4 cups flour
1 tsp. salt
1/2 tsp baking soda
1 and 1/2 quick cooking oats
In a medium bowl, cram together butter and brown sugar.  Mix in remaining ingredients.  Lightly grease a 13x9x2 baking pan.  Press half of the oat mixture into the bottom of the prepared pan.  Spread cooled date mixture carefully over bottom crust.  Sprinkle the remaining oat mixture over date layer.  Bake in 400 degree oven for 20-25 minutes, or until light brown.  Then scarf as many as you can before everyone else eats them all.


Don’t forget to enter our Thanksgiving contest!  Click here to tell us your favorite Thanksgiving tradition and you’ll be entered to win a copy of Cheryl Harness’s book on Miles Standish.  Or see Emily’s round up in Thanksgiving! Books for Kids 10 and Under.


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