LINCOLN LOG CAKE
To celebrate Presidents' Day, try this treat from Mary Thomas of Hartford, Wisconsin. "My mother always made this cake roll in February," she remembers.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, beat egg yolks until thick and lemon-colored. Gradually beat in 1/4 cup sugar and vanilla. In a small bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold into egg yolk mixture. Combine the flour, baking powder and salt; fold into egg mixture., Line a greased 15x10x1-in. baking pan with waxed paper and grease the paper. Spread batter evenly into pan. Bake at 375° for 12-15 minutes or until top springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in towel, jelly-roll style, starting with a short side. Cool completely on a wire rack., For frosting, combine the sugar, cornstarch, salt and water in a saucepan until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Add the chocolate, butter and vanilla; stir until melted. , While frosting is warm, unroll cake and spread half of frosting over cake to within 1/2 in. of edges. Roll up. Spread remaining frosting over outside of roll. Using tines of a fork, drag along sides of cake to resemble tree bark. Refrigerate for at least 1 hour before slicing.
Nutrition Facts : Calories 210 calories, Fat 6g fat (3g saturated fat), Cholesterol 78mg cholesterol, Sodium 155mg sodium, Carbohydrate 38g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.
LINCOLN LOG
As an appetizer for my Presidents' Day dinner, I reshaped a favorite cheese ball recipe into this log. Rolled in nuts and sprouting herb sprig "branches", it was a fun and flavorful way to honor one of our most famous leaders. -Mary Beth de Ribeaux, Gaithersburg, Maryland
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 2 cups.
Number Of Ingredients 8
Steps:
- In a bowl, combine the cheeses, onion, Worcestershire sauce and celery seed; beat until fluffy. Cover and refrigerate for at least 2 hours. Shape into a 7x1-1/2-in. log; roll in walnuts. Insert rosemary or parsley sprigs for branches. Serve with crackers.
Nutrition Facts : Calories 101 calories, Fat 9g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 95mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.
LINCOLN LOGS
This is one of my dad's favorite cookies that I make for Christmas every year. They are not an overpowering maple but you can definitely tell they are maple. For the Maple Frosting, see the other recipe I have listed called, you guessed it, Maple Frosting.
Provided by Donna Corbin
Categories Dessert
Time 30m
Yield 48 cookies
Number Of Ingredients 7
Steps:
- Beat butter in a large mixing bowl for 30 seconds.
- Add brown sugar and salt; beat until combined.
- Beat in egg and maple.
- Beat in as much flour as you can with the mixer.
- Stir in any remaining flour with a wooden spoon.
- Cover dough and chill about 1 hour or until easy to handle.
- Divide dough into eight portions.
- Roll each portion on a lightly floured surface into a rope 1/2 inch in diameter.
- Cut ropes into logs about 3 inches long.
- Place logs on ungreased cookie sheets.
- Bake in a 375 degree oven for 8 to 10 minutes or until done.
- Transfer cookies to wire rack to cool.
- Frost tops with maple frosting: pull tines of fork through frosting so it resembles bark.
Nutrition Facts : Calories 59.2, Fat 3, SaturatedFat 1.9, Cholesterol 12, Sodium 47.6, Carbohydrate 7.3, Fiber 0.1, Sugar 3.3, Protein 0.7
LINCOLN LOG
This is such a great frozen dessert. My kids love this. You can use any flavor of ice cream you like. I've tried several and they are all good.
Provided by mommyoffour
Categories Healthy
Time 45m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Beat egg yolks until fluffy.
- Add sugar and vanilla and beat.
- Add sifted dry ingredients and beat until smooth.
- Whip egg whites and salt until very stiff.
- Fold into above mixture.
- Line jelly roll pan with greased brown paper bag.
- Pour batter on and bake 15 minutes at 375.
- Turn at once onto a towel sprinkled with powdered sugar.
- Roll up and cool.
- When cool, unroll.
- Spread with 1/4 gallon softened ice cream.
- Roll up and freeze.
- Slice when ready to serve.
Nutrition Facts : Calories 99.7, Fat 1.9, SaturatedFat 0.5, Cholesterol 70.5, Sodium 94.6, Carbohydrate 17.7, Fiber 0.5, Sugar 12.7, Protein 3
YULE LOG CAKE
A delicious cake made to look like a wooden yule log, this is an old-school holiday dessert that never fails to get some "ooohs" and "ahhhs"-not to mention "mmms!" Also known as Bûche de Noël, our Yule Log Cake is the perfect centerpiece for any holiday table. Made with Betty Crocker™ cake mix and whipped frosting, this yule log cake recipe is more than a delicious dessert, it's a fun activity and may even become your family's new favorite holiday tradition.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h5m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 375°F (350°F for dark or nonstick pan). Line bottom only of 15x10x1-inch pan with foil or waxed paper; spray with baking spray with flour. Place paper baking cup in each of 8 regular-size muffin cups.
- In large bowl, beat eggs with electric mixer on high speed about 5 minutes or until thick and lemon colored. Add cake mix, water and oil; beat on low speed 30 seconds, then on medium speed 1 minute, scraping bowl occasionally. Pour 3 1/2 cups batter into pan. Divide remaining batter among muffin cups.
- Bake 14 to 16 minutes or until cake springs back when lightly touched in center and cupcakes test done when toothpick inserted in center comes out clean. If necessary, run knife around edges of pan to loosen cake. Turn cake upside down onto clean kitchen towel sprinkled with 1 tablespoon powdered sugar; carefully remove foil. While hot, carefully roll up cake and towel from narrow end. Cool completely on cooling rack, about 1 hour. Cool cupcakes 10 minutes. Remove from pan; cool completely, about 30 minutes. Save cupcakes for another use.
- Meanwhile, in medium microwavable bowl, microwave whipping cream uncovered on High 1 minute to 1 minute 30 seconds or until it just starts to boil. Stir in chocolate chips and corn syrup; let stand 3 minutes. Beat gently with wire whisk until smooth. Beat in vanilla. Refrigerate about 1 hour, stirring every 15 minutes, until spreading consistency.
- Unroll cake carefully, and remove towel. Spread filling evenly over cake; roll up cake. Place cooling rack on sheet of waxed paper. Place cake roll on cooling rack; frost cake. Using fork, drag tines through frosting to look like log. Let stand 15 minutes. Transfer cake to serving platter. Store loosely covered in refrigerator. Let stand at room temperature 30 minutes before serving.
Nutrition Facts : Calories 450, Carbohydrate 58 g, Cholesterol 120 mg, Fat 4, Fiber 1 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 41 g, TransFat 2 g
CLASSIC YULE LOG
A festive holiday cake. Merry Christmas! You will need cinnamon red hard candies and snowmen candy for decorations.
Provided by AUTUMN/FALL
Categories Desserts Cakes Sponge Cake Recipes
Yield 10
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 15x10-inch jelly roll pan. Line with waxed paper. Grease paper.
- Sift together flour, cocoa, baking powder, and salt.
- Beat together sugar and egg yolks at high speed until light and fluffy. At low speed, alternately beat milk and flour mixture into egg mixture.
- Using clean beaters, beat egg whites at high speed until stiff, but not dry, peaks form. Fold one third of beaten whites into batter. Fold in remaining whites. Spread batter in prepared pan; smooth top.
- Bake cake at 350 degrees F (175 degrees C) until set, 12 minutes.
- Dust a clean cloth with confectioners' sugar. Turn cake out onto prepared cloth. Remove waxed paper. Trim cake edges. Starting with a long side, roll up cake, jelly-roll style. Transfer, seam-side down, to a wire rack to cool for 30 minutes.
- Unroll cake; remove cloth. Spread whipped cream over cake to within 1 inch of edges. Re-roll cake. Place, seam-side down, on serving plate.
- To prepare frosting, in a small saucepan, bring heavy cream, melted chocolate, and butter to a boil over medium heat, stirring vigorously until blended. Remove from heat. Let stand until set. Spread frosting over top and sides of cake.
- To prepare garnish, dust work surface with confectioners' sugar. Knead food coloring into marzipan until blended. Using a rolling pin dusted with confectioners' sugar, roll marzipan to a 1/8-inch thickness. Using a small knife, cut out leaves. Arrange leaves, cinnamon candies, and snowmen on top of cake and around plate. Dust with confectioners' sugar. Enjoy!
Nutrition Facts : Calories 539.5 calories, Carbohydrate 49.3 g, Cholesterol 140.5 mg, Fat 37.5 g, Fiber 3.5 g, Protein 7.7 g, SaturatedFat 19.8 g, Sodium 196.2 mg, Sugar 37.8 g
CHOCOLATE CHERRY LINCOLN LOG
Steps:
- Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside. In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Stir in water and vanilla. Combine the flour, cocoa, baking powder and salt; fold into egg mixture (batter will be thin). Spread evenly into prepared pan. Bake at 375° for 10-13 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. For frosting, in microwave-safe bowl, melt chocolate and butter; stir until smooth. Gradually beat in confectioners' sugar and enough milk to achieve desired consistency. Unroll cake; spread ice cream evenly over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Spread with frosting. Cover and freeze overnight. Yield: 14 servings.
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