Idea Alley

'Hash,' date rolls heavenly desserts

Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.

A few weeks ago Frances Piercy requested a recipe for Heavenly Hash. Piercy described the dessert as "diced dates, graham cracker crumbs, nuts and cream."

We know the dessert Piercy described as date rolls. Heavenly hash, as we know it, is a combination of chocolate, nuts and marshmallows.

Both sweet treats are delicious.

Heavenly Hash Bars

1 cup granulated sugar

1 cup evaporated milk

3 tablespoons light corn syrup

1 pound bittersweet chocolate, chopped

1 teaspoon vanilla bean paste or vanilla extract

2 cups whole roasted, salted almonds

2 cups miniature marshmallows

Line an 8-inch square baking dish with parchment paper, leaving enough excess on two opposite sides to use as handles; coat paper with cooking spray.

In heavy, medium saucepan combine the sugar, evaporated milk and corn syrup. Bring the mixture to a boil over medium-high heat, whisking often, and cook until mixture reaches 218 to 220 degrees on a candy thermometer. Remove saucepan from heat and let cool for 2 minutes. Fold in chocolate and vanilla and stir until chocolate is melted. Cool 15 to 20 minutes, then fold in the nuts and marshmallows.

Transfer mixture to the prepared baking dish and spread evenly with a heat-safe spatula. Refrigerate until candy is firm, at least 2 hours. Using the parchment paper handles, remove the candy from the baking dish and cut into squares. If candy sticks, dip the knife in hot water between cuts.

Store in an airtight container in the refrigerator for up to a week. Let stand at room temperature 5 to 10 minutes before serving.

Makes 12 to 16 bars, depending on how small you cut them.

Recipe adapted from thekitchn.com

Graham Cracker Date Roll

8 ounces graham crackers (about 1 1/4 sleeves from a 14.4-ounce box)

4 1/2 cups miniature marshmallows

1/2 pound dates, finely chopped

1/2 cup finely chopped nuts such as walnuts or pecans

1/2 to 3/4 cup orange juice

Whipped cream, for serving

Finely crush the graham crackers. Set aside 1/2 cup.

In a large bowl, combine the crushed crackers, marshmallows, dates, nuts and juice and mix well. Shape into a roll or loaf. Coat with the reserved graham crackers. Wrap in wax paper and refrigerate until firm.

Slice and serve with whipped cream, if desired.

Keeping things sweet, a co-worker recently brought a pan of these brownies to the office to share. The pan was reduced to crumbs in just minutes. They are that good.

Triple Layer Brownies

1/2 cup butter

1 cup all-purpose flour

3 1/4 cups confectioners' sugar, plus more as needed, divided use

1 (10.25-ounce or so) package brownie mix PLUS ingredients listed on package for "fudgy" brownies

6 tablespoons unsweetened cocoa powder

6 tablespoons hot coffee

6 tablespoons butter, at room temperature

1 teaspoon vanilla extract

Heat oven to 350 degrees.

To make the crust: Melt the butter in a small pan over low heat. Stir in the flour and 1/4 cup of the confectioners' sugar. Then press into bottom of an 8- or 9-inch square baking dish. Bake 15 minutes or until lightly browned.

To make the brownie layer: Prepare brownie mix according to package directions; spread batter over the baked, hot crust and return pan to oven. Bake as directed on package.

To make the icing: Combine the cocoa and coffee. Add butter and vanilla and beat until smooth. Add 3 to 4 cups of the remaining confectioners' sugar gradually and beat until mix is of spreading consistency.

Pour and spread icing over brownies while brownies are still hot. Cool completely before cutting and serving.

REQUESTS

• Potato salad like that served at defunct Dogtown Coffee and Cookery in North Little Rock and chicken and corn chowder and chicken crepes like those served at the now-closed Starving Artist Cafe, also in North Little Rock, for Sheila of Sherwood.

Send recipe requests, contributions and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, Ark. 72203; email:

kbrant@arkansasonline.com

Food on 08/27/2014

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