o fit a 12-inch yule log with two 'knots.'
On
long, thick log.
Frost the entire log with Cool Whip
oiling. Remove from heat. Add chocolate, stirring until smooth. Refrigerate until
ou go to make a log.
(I sometimes make them
owdered sugar on top. Wrap log in plastic wrap. Refrigerate until
Heat oven to 375\u00b0.
In large bowl, beat brown sugar, sugar, margarine and shortening until light and fluffy.
Add vanilla and egg, beat well.
Add flour, baking soda and salt, mix well.
Stir in chocolate chips.
Drop by teaspoonfuls 2 inches apart onto ungreased cookie sheets.
Bake for 8 to 10 minutes or until light golden brown.
Cool 1 minutes, remove from cookie sheets.
Makes 4 dozen.
Mix
oleo,
flour
and\tnuts
together.
Press\tin
8 x 12-inch
or 7 x 10-inch Pyrex oblong dish (bottom only).
Bake for 20
minutes at 325\u00b0 (do not brown).
Let cool.
Mix cream cheese and
powdered
sugar
together and spread mixture over crust. Cover with your favorite chocolate pie filling recipe. Top with Cool Whip and refrigerate.
>Chocolate
nimal lard. This recipe presumes a 15 inch
For the dark chocolate ganache, bring the cream to
lour mixture.
Melt the chocolate in a small saucepan over
ntil pale and fluffy. Combine chocolate and coffee in small saucepan
ack.
Melt the shortening & chocolate chips, stirring to mix smoothly
tablespoon peppermint cream on chocolate wafer. Top with another wafer
nd sugar until creamy. Add chocolate and 3 tbsp hot water
erving.
TO SERVE: Sprinkle yule log w/ confectioner's sugar and
e filling, put the white chocolate in a small heatproof bowl
or the frosting: Place the chocolate in a food processor. Bring
Whip chilled cream in deep bowl with chilled beaters.
Beat only until soft peaks form.
Do not overbeat.
Fold in extract. Spread the whipped cream on one wafer at a time, sticking together to form a roll.
Use the same serving dish you wish to use.
Save wafers for the \"knot\".
tick parchment.
Melt the chocolate either in the microwave or