Microwave Heavenly Hash Recipes

HOLIDAY RECIPES: HEAVENLY HASH

Steps:

• Freeze the mixing bowl for 20 minutes before whipping the cream.
• Add 1 tablespoon of pineapple juice from the can to the whipping cream as you whip it.
• Stop when soft peaks form.
• Drain the juice for all the cans of fruit and combine in a large bowl.
• Add the bag of marshmallows.
• Then, fold in the whipped cream.
• Cover and put in the fridge until ready to serve.

WHITE TRASH AKA HEAVENLY HASH RECIPE - (5/5)

Steps:

• In the microwave, melt the white chocolate according to the insructions. In a large bowl, combine cereals, pretzels, peanuts and candy coated chocolates. Slowly pour the chocolate over the cereal mixture and stir to evenly coat. Spread the mixture onto wax paper and cool. Break into small pieces, store in an air-tight container and refrigerate to keep fresh.

HEAVENLY HASH BARS

Steps:

• Preheat the oven to 300°F
• Lightly grease a 9" x 13" pan, or line with parchment and grease the parchment.
• To make the crust:
• In a medium-sized bowl, beat together the butter, salt, sugar, and vanilla, then beat in the flour.
• The dough will seem very dry, and won't seem to want to become cohesive at first. Just keep beating, and it'll eventually come together.
• Press the dough into the prepared pan, smoothing the surface with your fingers or a mini rolling pin (pastry roller).
• The dough will feel stiff, but just keep pressing on it until you've covered the bottom of the pan.
• Prick the dough all over with a fork; this will keep it from bubbling up as it bakes.
• Bake the crust for 35 to 40 minutes, until it's golden brown around the edges and beginning to brown on the top.
• Remove it from the oven, and loosen the edges with a heat-resistant plastic knife or a table knife.
• Make the topping while the shortbread begins to cool.
• To make the topping:
• Place the chocolate and cream in a microwave-safe bowl, or in a saucepan.
• Heat in the microwave, or over low heat on a burner, till the cream is steaming and barely beginning to form bubbles.
• Remove from the heat, and stir.
• The chocolate will gradually form a lump in the center of the bowl, then will start to expand as it absorbs the cream.
• Eventually the chocolate and cream will become one; keep stirring till it's very smooth.
• If all the chocolate doesn't seem melted, reheat very briefly, and keep stirring.
• Spread the warm chocolate atop the cookie crust.
• Sprinkle with the marshmallows, then the pecans.
• Immediately use a knife, or a baker's bench knife, to cut the bars into squares.
• You'll find it useful to run the knife under hot water and wipe it off every several cuts, to keep drag to a minimum.
• The reason you're cutting these bars immediately (admittedly, a somewhat messy proposition), is that if you wait till they're cool the bottom crust is more difficult to cut.
• Cover the pan, and place the bars in the refrigerator for about an hour, to set the chocolate.
• Remove from the fridge, and use a spatula to transfer the bars from the pan to a serving plate.

HEAVENLY HASH

Steps:

• Dice marshmallows. Boil water in bottom of a double boiler. Turn off heat. Place the milk chocolate in top of double boiler. Stir occasionally until melted. Line a tray with wax paper. Pour in 1/2 of melted chocolate. Cover with marshmallows and nuts. Pour rest of chocolate over this. When cooled, cut into squares.

HEAVENLY HASH CAKE

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• Melt butter in a small saucepan over medium heat or in microwave; remove from heat and let cool several minutes. Add the cocoa and stir to mix; set aside.
• In a mixing bowl, with a whisk beat the eggs and granulated sugar until well blended.
• To the egg/sugar mixuture, add the melted butter/cocoa and vanilla extract; stir or whisk until blended.
• Stir together the flour, baking powder and salt. Add the flour mixture to the butter mixture. Whisk to mix well. Add pecans and incorporate.
• Spoon the mixture into a lightly oiled 9x13x2 inch baking pan. The batter will be thick.
• Bake for 30 to 40 minutes.
• Remove the cake from the oven and immediately pour the marshmallows evenly over the top of the hot cake. They will soften, but will not melt.
• For the topping:.
• Sift the confectioners' sugar with the 4 tablespoons cocoa. (This is easily done by using a seive and it, also, breaks up the lumps.).
• A few minutes before the cake is done, melt the 4 tablespoons butter and the evaporated milk in a saucepan over medium-low heat; remove.
• Combine the sugar and cocoa mixture with the butter and milk mixture. Pour over the warm cake.
• Cool completely.
• Cut into squares to serve.