mall bowl.
Cut the log into twenty 12-inch rounds
Remove goat cheese logs from packaging and set aside.
Evenly distribute cranberries on a sheet of parchment paper.
Roll log into the cranberries and wrap with the parchment paper.
Firmly roll wrapped log so cranberries adhere to the cheese.
Place in refrigerator to chill.
Unwrap log 30 minutes before serving.
Serve with your favorite breads or crackers.
long, thick log.
Frost the entire log with Cool Whip
Place 1 (4-ounce) log of goat cheese on a serving plate.
pour 1/2 cup jarred mango chutney over the top and garnish with 2 tablespoons chopped fresh cilantro and 1 tablespoon chopped peanuts (optional).
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
ven (yuck) animal lard. This recipe presumes a 15 inch by
n the recipe.
Take one tray from the Log House CandiQuik
nto the valleys of each log. Alternatively, fill a dessert decorator
he dough into a log and roll the log until it is
ach cake ball into a log shape with your hands.
Blend all together and shape into a log.
Mix another 8 ounces cream cheese, softened, with dry mustard, salt, pepper and onion powder to taste.
Beat with electric blender until it looks like whipped cream.
\"Ice\" the log and refrigerate.
Serve with crackers.
Recipe will feed several.
Ragu Recipe Contest Entry.
Pre-heat
ough for No-Knead Flatbreads Recipe #387518.
Prepare 2 large
Crumple aluminum foil into a log shape that fits lengthwise into
In a large bowl, beat butter, sugar, egg and vanilla until well blended.
In a separate bowl, stir together flour, cocoa, baking powder and salt.
Gradually add to butter mixture, beating until well blended.
Divide dough in half.
Place each half on a separate sheet of waxed paper.
With hands, shape each half into a log with squared sides, about 7-inches long and 2 1/4-inches wide. Wrap each log in waxed paper or plastic wrap.
Refrigerate until firm, at least 8 hours.
aper and roll into small log; place in freezer.
Place