No Bake Graham Cracker Date Nut Roll Recipes

MOM'S GRAHAM CRACKER DATE NUT ROLL

Steps:

• Combine ½ of the crumbs with dates, marshmallows, nuts, whipped cream and vanilla.
• Place mixture on a large piece of wax paper.
• Shape into a roll about 3" in diameter.
• Coat with remaining graham cracker crumbs.
• Firmly wrap up roll.
• Chill 12 hours or longer.
• Serve in ¾-inch slices topped with whipped cream.

GRAHAM ROLLS

Steps:

• In a large bowl, combine the shortening, sugar and salt. Stir in boiling water. Cool to 110°-115°. Dissolve yeast in warm water. Add yeast mixture, egg, 1 cup cracker crumbs and whole wheat flour to shortening mixture; mix well. Stir in enough all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide into 48 pieces. Shape each into a ball. Dip into melted butter, then roll in remaining cracker crumbs. Place in greased muffin cups. Cover and let rise until doubled, about 30 minutes. , Bake at 350° for 18-20 minutes or until golden brown. Remove from pans to wire racks to cool.

MARSHMALLOW DATE NUT ROLL

Steps:

• Roll graham crackers to fine crumbs.
• Combine marshmallows, dates, nuts and cherries Mix thoroughly with 2 3/4 cups cracker crumbs.
• Add cream (not whipped); mix thoroughly.
• • Shape into roll (about 3 1/2-inches in diameter); roll in remaining crumbs.
• Wrap well in wax paper.
• Chill several hours in refrigerator.
• (over night is best) • Cut in 3/4-inch slices.
• Top with whipped cream.
• Yield: 12 servings.

CHOCOLATE GRAHAM NUT CAKE

Steps:

• In a large bowl, beat the egg whites with the cream of tartar until stiff. Gradually beat in 1/4 cup sugar until the mixture is slightly glossy. Set aside.
• In another large bowl, beat the egg yolks. Gradually beat in the remaining 3/4 cup sugar until the mixture is thick and pale. Beat in the vanilla. In another bowl, stir together the graham cracker crumbs, baking powder, and salt. Beat into the egg yolk mixture. Stir in the walnuts and chocolate. Stir in about 1/3 of the egg whites to lighten the batter and then fold in the rest gently but thoroughly.
• Turn the batter into a greased and floured 9x13 inch baking pan. Bake the cake in a preheated 350 degrees F (175 degrees C) oven for 25 to 30 minutes, or until it tests done with a toothpick. Let cool on a rack. Makes 12 servings.

DATE NUT LOG

Steps:

• In a bowl, combine 2 cups of graham cracker crumbs, marshmallows, dates and walnuts. Stir in cream; mix thoroughly. Shape into a 14x3-in. log. Roll in remaining crumbs. , Wrap tightly in plastic wrap or foil. Refrigerate at least 6 hours or overnight. Slice; garnish with whipped cream if desired.

NO-BAKE PEANUTTY GRAHAM TREATS

Steps:

• Spray a 9x13 inch baking pan with nonstick spray; set aside.
• Melt the peanut butter, butter, and marshmallows in a saucepan over medium heat, stirring until smooth. Stir in the honey. Remove from heat; stir in the honey graham cereal. Press the mixture evenly into the prepared pan with a greased spatula. Allow to cool; cut into squares to serve.