Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.
Summer will be here before we know it. The warmer weather often brings a change in recipe rotation. What's your favorite dish to make when the weather warms up? Send it -- along with a brief note about why you like it or how you got the recipe -- to the address below, if you'd like to share it with Idea Alley readers.
For many, warmer weather definitely calls for breaking out the grill.
David Kelley shares this basting sauce that he says is good on "just about anything."
"I use it a lot when smoking or slow grilling. There are no set amounts for each ingredient, pretty much done to taste of the maker. But since this is done in a Crock-Pot, a good bit of each is recommended, except the hot stuff."
David's Basting Sauce
Honey
Mustard (Kelley sometimes uses Brown/Spicy)
Heinz 57
Teriyaki
Hot pepper vinegar
Hot sauce
Cavender's Greek Seasoning OR Great Scott Seasoning
Combine all ingredients in a slow cooker and cook on low for 3 hours or so.
Apply liberally when grilling.
Judy Saindon shares this recipe in response to Pamela Johnson's request for Ho Ho Cake.
Ho Ho Cake/Bars
Cake:
1/2 cup margarine or butter
1 cup water
1/2 cup cooking oil
3 tablespoons unsweetened cocoa powder
2 eggs, beaten
2 cups granulated sugar
2 cups all-purpose flour
1 teaspoon baking soda
1/2 cup buttermilk
Filling:
1 cup granulated sugar
1/2 cup whole milk
1 teaspoon vanilla extract
1 cup butter flavored Crisco
1/2 teaspoon salt
1 tablespoon water
1 cup confectioners' sugar, sifted
Frosting:
1 cup granulated sugar
6 tablespoons cocoa
6 tablespoons milk
1 1/2 cups semi-sweet or milk chocolate chips
Heat oven to 350 degrees.
Grease and flour a 15 1/2-by-10 1/2-inch jellyroll pan; set aside.
Melt margarine or butter in a large bowl, then add water, cooking oil and cocoa. Let cool. Once cool, add the eggs and granulated sugar and beat to combine.
In a separate bowl, whisk flour and baking soda together. Alternately with the buttermilk, add the flour mixture to the cocoa-egg-sugar mixture.
Pour into the prepared jelly roll pan and bake 25 to 30 minutes or until a wooden pick inserted near the center comes out clean. Cool completely.
For the filling: Beat granulated sugar, milk, vanilla, Crisco, salt and water for a full 5 minutes, to make it fluffy. Stir in confectioners' sugar. Spread on cooled cake.
For the frosting:
Boil granulated sugar, cocoa and milk for 1 minute. Add chocolate chips and beat well. Put this over the filling layer, spreading quickly as frosting sets up fast.
Cut into bars to serve.
Send recipe contributions, requests and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, Ark. 72203; email:
kbrant@arkansasonline.com
Please include a daytime phone number.
Food on 05/18/2016