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.
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.
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.
Crumble real fine the wafers.
Mix Eagle Brand milk, then nuts, cherries and coconut; on wax paper, roll into long log in wax paper, then freeze.
Also very good without coconut and cherries.
A rich snack.
lightly floured rolling pin, roll out the dough to a
Cook the first 3 ingredients to a hard boil in cold water. Add the butter and vanilla; let cool.
Beat.
When it is hard, shape into a log; roll in pecans.
Combine Marshmallow Creme, sugar and vanilla. (Add sugar until mixture is stiff enough to shape into logs. May not need the whole pound.) Shape into 4 x 1-inch rolls. Chill for 2 to 3 hours. Combine caramels and water in double boiler and melt. Dip rolls into melted caramel and roll in pecans. Chill for 1 hour, then cut into slices.
Mix together the vanilla wafers, pineapple, cherries, pecans, milk and bourbon.
Form into 3 rolls.
Roll each in powdered sugar.
Wrap each separately in heavy foil.
Store in refrigerator 2 to 3 weeks before cutting for best taste.
Slice thin.
On medium heat melt margarine and marshmallows.
Remove from heat; add milk and vanilla.
Stir in pecans and all of graham cracker crumbs except 1 cup.
(May have to use hands to mix.) When mixed well, place on foil on remaining crumbs and roll into the shape of a log roll.
Refrigerate.
Slice as desired.
Drain and flake salmon; remove all bones.
Combine salmon with next 6 ingredients.
Mix thoroughly.
Chill for one day.
Then mold by hand in a log shape and roll in pecans, salt and parsley mixture.
Make design on top of log roll with sliced green olives with pimento centers, and surround log roll on tray with fresh parsley to accent same.
Combine marshmallow cream, sugar and vanilla.
Shape into 4 x 1-inch logs.
Chill 2 to 3 hours.
Combine caramels and water in doubler boiler and melt.
Dip logs into melted caramels and roll in pecans.
Chill 1 hour.
Cut into slices.
Blend first four ingredients (cheese grated).
Add finely chopped raisins, dates and apricots.
Shape in log roll in aluminum foil.
Chill well.
Roll in finely chopped cherries and walnuts. Place roll in clean aluminum foil and chill until ready to serve. Place in center of serving tray, surrounded by Waverly crackers.
Make your favorite roll recipe.
Meanwhile, grate cheese and set aside.
Then, brown hamburger.
Add onion and saute 5 minutes. Add the remaining ingredients; stir together and simmer.
Roll dough into 2 rectangles, 1/4-inch thick.
Spread with cooled hamburger mixture and sprinkle with Mozzarella cheese.
Roll up and slice.
Let rise and then bake at 350\u00b0 for 20 to 25 minutes. They freeze well.
(Optional:
serve hot, topped with a sauce, cream of mushroom soup with peas added.)
Bring to a bubble, stirring constantly: honey, milk, butter, flour and sugar until mixture reaches 242 degrees.
Remove from heat and add vanilla and chopped pecans.
Mix well and pour into well buttered 8x8 pans.
Sprinkle top with grated chocolate while hot.
Swirl with fork as it melts.
Allow to cool to room temperature (over night is best) and slice into 36 or 49 squares.
Drop each square in pecan meal, roll into a ball and place a pecan half on top.
Use any hot roll recipe.
Add a little flour to make dough stiff.
After shaping, let rise not quite double.
Bake 30 minutes in a 275\u00b0 oven.
Cool and store in airtight bags.
Can store in refrigerator for up to 2 weeks.
Bake at 425\u00b0 for 5 to 7 minutes.
urface (marble is best), roll the dough into a rectangle
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 7