Graham-cracker roll times 3
Published 9:00 pm Thursday, May 5, 2005
Yoo, hoo, Gertrude! When you asked for a certain graham-cracker confection, Forum cooks raced to their recipe files and came up with a buncha recipes.
Arlington cook Ardith Greeny starts us off, noting, “I have at least three recipes for the graham-cracker roll requested in the April 22 Forum column. The first and second are from an old cookbook published by English Lutheran Church in Oxford Junction, Iowa. The third is from a 1946 book published in Ketchikan, Alaska.”
Ready, set, go now, precisely as given to the Forum:
English Lutheran Church graham-cracker roll
28graham crackers, rolled fine
1pound marshmallows, cut fine
1pound dates, cut fine
1/2cup nutmeats, cut fine
1cup cream
Leave out 3/4 cup cracker crumbs. Mix remaining crumbs, marshmallows, dates and nutmeats. Form in a loaf and roll in the 3/4 cup crumbs. Let stand in cool place for at least 12 hours. Slice and serve with whipped cream.
English Lutheran Church yum-yum loaf
1/3cup cream
1cup nutmeats
16rolled graham crackers
20marshmallows, cut in eighths
1/2pound dates, coarsely cut
Reserve 1/4 cup cracker crumbs, and combine the remaining crumbs with marshmallows, dates and nuts. Moisten with cream and blend. Form into roll and roll in crumbs. Wrap in waxed paper and chill overnight. Slice and serve with whipped cream.
1946 Ketchikan graham-cracker loaf
1pound graham crackers, rolled fine
1pound cut marshmallows
1pound chopped dates
1cup chopped nuts
1cup thick cream
Save out 1/2 cup cracker crumbs to roll loaf in. Mix the other ingredients thoroughly and form into a loaf. Dust loaf in crumbs and let stand overnight. Slice and serve with whipped cream.
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