Lincoln Logs Recipes

LINCOLN LOGS

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.

LINCOLN LOG

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.

LINCOLN LOG CAKE

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.

LINCOLN LOG

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.

LINCOLN LOG

Steps:

• In a mixing bowl, combine the cheeses, onion, Worcestershire sauce and celery seed; beat until fluffy. Cover and refrigerate for at least 2 hours. Shape into a 7-in. x 1-1/2-in. log; roll in walnuts. Insert rosemary or parsley sprigs for branches. Serve with crackers.

LINCOLN LOGS

Steps:

• Mix chicken, bread crumbs, walnuts, celery, onion, salt, and paprika. Moisten with sauce. Form mixture into logs 3 inches long. Roll in bread crumbs and fry in oil. Drain and serve with White Sauce.