long, thick log.
Frost the entire log with Cool Whip
o fit a 12-inch yule log with two 'knots.'
On
erving.
TO SERVE: Sprinkle yule log w/ confectioner's sugar and
ven (yuck) animal lard. This recipe presumes a 15 inch by
Set oven at 400\u00b0f. 200\u00b0c. gas mark 6. Grease a shallow 11 x 16 pan, line with waxed paper.
Grease and lightly flour the paper. Sift together the flour, cocoa and cornstarch.
Beat the egg whites with salt until they hold soft peaks.
Beat in the sugar a tablespoon at a time.
Continue beating until egg whites are very firm.
Break up the yolks with a fork, add vanilla.
Fold 1/4 of egg white mixture into the yolks.
Pour this on top of the remaining whites.
Sprinkle cocoa mixture on the top, fold gently together.< ...
n the recipe.
Take one tray from the Log House CandiQuik
ou, roll carefully into a \"log\" shape on a kitchen towel
nd, making one 16-inch log. A plain stack without cream
Combine Velveeta cheese and cream cheese in mixing bowl.
Beat at low speed until smooth.
Shape into ball and roll in chopped walnuts.
Chill in refrigerator until firm. You may shape into \"Yule log\" for the holidays.
Serve with crackers.
Yields 8 to 12 servings.
ou go to make a log.
(I sometimes make them
our before cutting. Decorate the log with fresh cherries, if desired
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.
ree-rings of a cut log. Decorate log as desired with holly
owdered sugar on top. Wrap log in plastic wrap. Refrigerate until
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.
Mix cream cheese, garlic, worcestershire, tabasco and pecans together in a bowl and roll into a log.
Spread wax paper with mixture of Chili Powder and Paprika and roll the log in the mixture.
Refrigerate until ready to use. Serve with crackers.
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.
Mix together.
Shape into a log.
Roll in nuts.
Garnish with olives.
Chill at least 2 hours.
Makes 16 servings.
Each equals 1/2 P, 1/2 FA and 30 optional calories.
If using fat-free cream cheese, add 10 optional calories.