Mix together thoroughly, marshmallow cream and sugar, using hands to form stiff dough.
Add almond extract.
Divide into 4 parts, making each in a roll about 5 inches long.
Wrap and freeze while making sauce.
In top of double boiler, add caramels, butter and cream.
Blend until smooth.
Place log in caramel sauce (working quickly) until coated with sauce, then roll in pecan halves to cover log.
Place on rack until set.
Wrap and store in covered container.
Soften butterscotch chips.
Stir in milk, pecans and vanilla. Chill until mixture can be handled.
Roll into a 12-inch log. Wrap in wax paper to ease handling.
Unroll.
Mark surface with tines of fork lengthwise.
Brush surface with egg white.
Press pecan halves on sides to cover.
Wrap in foil or plastic.
Chill. Cut into desired slices to serve.
Melt over hot (not boiling) water the butterscotch morsels. Remove from water.
Stir in Eagle Brand, vanilla and chopped pecans.
Chill until firm.
Shape into a 12-inch roll.
Mark surface lengthwise with fork.
Brush with slightly beaten egg white.
Press pecan halves into entire surface of roll.
Wrap in wax paper; chill.
Cut into 1/2-inch slices with sharp knife. Yields approximately 2 dozen slices.
f one layer with Creamy Pecan Frosting.
Place second layer
Use your favorite pecan pie recipe, but instead of the pecans, add 1 cup smooth peanut butter.
You can add a few chopped pecans, if desired.
he batter into pan. Drop Pecan Mixture by spoonfuls on batter
ough up into a log.
Wrap the log up in plastic
he dough into a rough log about 18-20 inches in
mall bowl.
Cut the log into twenty 12-inch rounds
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For the smaller recipe, roll dough into a rectangle
lat plate. Brush the second log with beaten egg, and roll
poon and form a rough log directly on the parchment paper
Melt
morsels
over
hot water.
Stir in sweetened condensed milk
and
vanilla.
Add
chopped pecans and mix well. Chill until firm.
Roll
into a log and place on waxed paper. Brush with beaten
egg white and press pecan halves into log. Keep refrigerated.
Melt morsels in double boiler over simmering water.
Remove from heat.
Stir in sweetened condensed milk, vanilla and pecans.
Chill until firm enough to handle.
Roll tightly on waxed paper to form a 12-inch roll.
Brush with egg whites; roll in additional chopped pecans.
Wrap tightly in plastic wrap or waxed paper and chill until firm.
Slice to serve.
NOTE: This recipe does contain RAW EGG.
Melt chips and stir in vanilla and milk
Add nuts; mix well and chill.
Roll into a 12 inch log on waxed paper.
Mark lengthwise with a fork.
Brush with slightly beaten egg white. Place pecans all over the log.
Cut into 1/2 inch slices.
rip off the log.
Place the dipped log on the chopped
nto a 2-inch-wide log. Wrap with plastic wrap, and
Soften cream cheese.
Blend in mayonnaise, chutney and ham with a fork.
Shape into log form.
Sprinkle on waxed paper the pecans or peanuts.
Roll log in this nut mixture until well covered.
Wrap in foil and chill until firm.
Garnish with cherries and serve with crackers.
olling the cheese into a log, as if you were rolling
Mix all
ingredients.
Shape
into a log.
Roll in powdered sugar and wrap in waxed paper. Refrigerate 24 hours.