long, thick log.
Frost the entire log with Cool Whip
he short end towel and all.
Cool completely on rack
o fit a 12-inch yule log with two 'knots.'
On
ou, roll carefully into a \"log\" shape on a kitchen towel
owdered sugar on top. Wrap log in plastic wrap. Refrigerate until
ree-rings of a cut log. Decorate log as desired with holly
heet of -parchment into a log and let cool for 15
ream. repeat the steps with all the biscuits and join them
or the hazelnut filling, beat all ingredients in a medium bowl
nd, making one 16-inch log. A plain stack without cream
For the Chocolate Caramel Yule Log:
Preheat the oven to
top and ends). Note: the log in the photo appears short
Blend first 2 ingredients. Add and mix well all other ingredients except paprika.
Form into 2 rolls and sprinkle with paprika for wooden log effect.
Chill.
Slice thin on crackers.
In a large bowl, combine all ingredients except parsley and pimento.
Beat on low speed until smooth.
Chill 1 to 2 hours.
On wax paper, shape mixture into 10 x 2-inch log.
Roll in parsley. Chill until serving time.
At serving time, garnish with pimento stars.
Serve as a spread on bread or crackers.
Mix all ingredients together.
Form into 3 rolls.
Roll in powdered sugar.
Wrap each log in heavy foil.
Store in refrigerator 2 to 3 weeks before cutting.
Slice in thin slices as needed.
ut end to side of log with a little ganache to
Drain and flake salmon.
Add cheese, lemon juice, onion, horseradish, liquid smoke and salt; mix well.
Chill 2 or 3 hours or overnight.
Shape into log.
Chill 2 or 3 hours.
Sprinkle pecans on wax paper.
Roll log in pecans.
Chill until ready to serve with crackers.
nd place it alongside the log to create a branch.
Drain and flake salmon (or tuna).
Add cream cheese, lemon juice, onion, horseradish, liquid smoke and salt.
Combine well. Chill for several hours or overnight.
Shape into a log.
Chill for 2-3 hours.
Sprinkle pecans on wax paper and roll log in pecans to cover.
Chill until ready to serve.
Serve with crackers.
This may be kept in the refrigerator for several days.
Debone drained salmon and bake in oven in shallow pan for 25 to 30 minutes.
Mix first 8 ingredients.
Roll on waxed paper to form log.
Refrigerate several hours to firm the roll, then roll log into parsley and nut mix.