ood processor).
Form into logs (individual size or 2 large
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
br>Note: the sticky bun logs can now be double wrapped
br>
For the smaller recipe, roll dough into a rectangle
1-inch-long logs. Wrap one of the logs in waxed paper
owl, whisk together the flour, pecan meal, sugar, baking powder, salt
Prepare fondant according to recipe directions. Let stand (ripen) at room temperature for 24 hours. Divide ripened fondant into fourths. Shape each piece into a 3-inch long log. In a heavy 1 1/2-quart saucepan, combine caramels, margarine and milk. Cook over low heat, stirring occasionally, until caramels are melted.
In a bowl, combine sugar, creme and vanilla.
Knead until smooth (mixture will be dry).
Shape into six 4 1/2 in. x 1 1/4 in. logs.
Chill overnight.
In the top of a double boiler over boiling water, cook and stir caramels and water until smooth.
Dip logs into caramel.
Roll in pecans.
Chill for 2 hours.
Cut into 1/3 in. slices.
Yield:
about 6 1/2 doz.
form the dough into 4 logs 10 inches long and 1
Combine first 3 ingredients in a large bowl.
Gradually knead enough powdered sugar into mixture until consistency is stiff. Divide mixture into 8 (6-inch) logs.
Wrap each log and freeze for 1 hour.
Combine caramels and milk in saucepan; cook over medium heat, stirring often, until mixture is smooth.
Dip logs into caramel mixture and roll in pecans.
Wrap in plastic wrap.
Store in refrigerator or freezer up to 1 month.
Cut into 1/4-inch slices to serve.
Preheat oven to 375\u00b0.
Cream shortening and sugar until fluffy. Beat in flour and salt. Add vanilla. Fold in pecans. Shape into logs. Lay on cookie sheet and bake 10 to 12 minutes until slightly golden. Remove from cookie sheet and roll at once in confectioners sugar. Cool and roll in confectioners sugar again. Makes approximately 42 logs.
Combine first 4 ingredients and mix well.
Shape into small logs and freeze.
Combine next 4 ingredients and cook until soft ball stage is reached.
Dip logs into syrup.
Roll in chopped pecans.
Place on wax paper to cool.
Mix sugar, coconut, pecans, vanilla, cracker crumbs, butter and peanut butter together.
Make into small logs.
Melt paraffin and chocolate chips in double boiler. Dip logs into chocolate. Lay on wax paper until cold.
Beat milk and sugar until smooth. Knead and shape into 4 logs, each about 5-inches long. Place on wax paper. Melt caramels, butter and water in top of boiler. Pour onto logs a little at a time. Roll in 1 1/2 cups pecans, chopped.
Beat milk, sugar and flavoring until smooth.
Knead and shape into logs (4), each about 5 inches long.
Place on waxed paper. Melt caramels, butter and water in top of double boiler.
Pour onto logs, a little at a time.
Roll in nuts.
Mix sugar, marshmallow cream, and vanilla together.
Shape into logs and freeze.
Melt margarine and caramel. Dip logs in caramel mix and quickly roll in pecans.
Wrap in plastic wrap.
These can be made ahead and frozen.
To make a pretty gift, use colored plastic wrap and tie ends with ribbon.
In a bowl mix together cream cheese, shredded cheddar, blue cheese, green onion, garlic, Worcestershire sauce, Tabasco, parsley and black pepper until well combined.
Cover and chill a minimum of 8 hours or overnight to blend flavors.
Shape into 4 equal size logs, then roll the logs completely into the chopped nuts.
Cover and chill or freeze for up to 3 weeks wrapped tightly in foil.
nd shape them into little logs 2 1/2\" long. Place