Log Cabin Pudding Recipes

CHURRO LOG CABIN

Steps:

• Cabin Base: Fill a piping bag with frosting. Pipe a line of frosting along one side of a churro; lay frosting-side down on a serving platter. Repeat with 3 additional churros to form a square. Repeat with a second layer of churros, stacking them frosting side down on top of base layer. Repeat until walls are 4 churros high. Stick toothpicks vertically through churros at each corner for structural stability.
• Roof: Center a graham cracker across the top of the cabin, using frosting to adhere it to the tops of the cabin walls. Lay a second graham cracker next to it; it will overhang the side of the cabin a bit. Adhere it with frosting. Repeat with a third graham cracker on the other side. Measure and cut 2 pieces of red licorice to the same length as the graham crackers, about 4x 3/4 inches; glue with frosting down the center of the middle graham cracker about 3 inches apart. These will hold up the A-frame roof. To form the A-frame, frost the long sides of 2 graham crackers and lean them together so top long sides meet and bottom long sides are set just inside the licorice lines. Decorate roof with licorice and gumdrops as desired.
• Cabin Door: Break a graham cracker in half widthwise, spread a thin layer of frosting on one side, then decorate with candy canes and holiday sprinkles. Frost backside of door and stick it to the front of the log cabin.
• Windows: Break a graham cracker into quarters. Spread 3 quarters with a thin layer of frosting and decorate as desired. Frost backside of windows and stick them to sides and back of cabin.
• Icicles and Snow: Pipe frosting icicles along roofline, sprinkle coconut around cabin, and sift confectioners' sugar over the top.

PRETZEL LOG CABIN

Steps:

• In a large bowl, beat the sugar, meringue powder and 3/4 cup water on low speed until blended. Beat on high for 8-10 minutes or until stiff peaks form, adding additional water, 1 tablespoon at a time, if needed. Remove 1-1/2 cups of icing to another bowl and tint with green food coloring for decorating and trees. Place damp paper towel over each bowl of icing and cover tight until ready to use., To Assemble Roof: Place two graham crackers on waxed paper. Cut a small hole in the bottom corner of pastry or plastic bag; insert #10 dot tip if desired (or pipe directly from bag). Fill bag two-thirds full with white icing and refill as needed. , Pipe or frost one short end of one cracker and butt the other cracker against it, making a 10x2-1/2-in. rectangle. , Repeat five more times. Set two long rectangles aside for porch roof an floor. Pipe the 10-in. edge of a long rectangle and butt the 10-in. edge if another long rectangle against it, making a 10x5-in. rectangle for one side of roof. Repeat for other side of roof. , Working with one side of the roof at a time, frost entire roof with white icing. Press pecan halves end to end in straight lines along short sides (see photo). There will be about four rows of 14 pecans per row on each side of roof. Repeat for other side. Repeat for porch roof, pressing on two rows of about 14 pecans per row. Allow to dry, uncovered, overnight. , To Assemble Sides of House: With four pretzel rods lying flat on waxed paper, apply a 1/4-in.-wide strip of icing along the top edge of each, beginning 1/2 in. from one end and ending by icing the tip of the other end. , To form the front of the house, center one iced pretzel rod, icing side down, 7 in. from the front of the foil-covered 18-in. square base. Add a second pretzel rod, again icing side down, at right angles to the first, placing it so the iced end is 1/2 in. from the un-iced end of the first rod. Repeat with a third and fourth rod, so that these first four rods form a square base with 1/2-in. end extending at each corner. , Add a second row, allowing the 1/2-in. un-iced ends to extend in the opposite direction (see photo). Prop sides upright with spice jars for 2-3 minutes until icing hardens, then remove jars. Repeat process until each side is nine pretzel rods high. , For Side Peaks: Place seven pretzel rods side by side on waxed paper. Using a serrated knife, cut the ends of the rods at an angle to form a triangle with longest one measuring 7 in. and shortest one measuring 1-1/2 in. , Frost the top of the longest rod; butt the next longest pretzel against it. Repeat with remaining cut pretzels. Frost bottom of triangle and adhere to top edge of one side of house (see photo). Prop with tall cans or jars. Add a small triangle of icing at top of triangle. Repeat process for opposite side. Allow to dry completely., To Attach Roof: Working with one side of the house at a time, squeeze icing on opposite slanted edges of the front of the house. Carefully place roof piece on the slant high enough so the roof's peak is even with the points on both sides. The bottom edge of roof will overhang the side by about 3/4 in. , Repeat with the other side of the roof (there will be a slight gap at top center). Pipe icing along center peak. Press about 10 pecan halves end to end into icing. , For Porch Floor: Cut off the extending end of bottom pretzel at front of house. Spread bottom of porch floor crackers with icing and pipe icing along one long edge. Add porch with icing side down, butting it against front edge of house. , For Door: Using two yellow creme wafers, pipe icing on long edge of one wafer; butt against the edge of the other wafer. , For Windows: Cut yellow creme wafer into four 1-1/4-in. pieces. Pipe icing on long edge of one wafer; butt against one other wafer. Repeat for a second window. Spread icing on backs of windows and door and position on house according to Fig. 1., For Chimney: Using full width of chocolate wafers, cut wafer to length with Patterns A through F. Assemble chimney layer as follows: Pipe icing on short edge of piece A. Butt against short edge of piece B. Repeat to put together pieces C, D and E. Pipe icing on one long edge of A/B; butt against C/D/E, aligning bottom edges. Repeat with the second layer of chocolate wafers; ice back of one set and press two layers together for a double thickness. Brush icing with cocoa to cover white seams. Spread icing on back of chimney; position on side of house as in Fig. 1. For chimney top (F), ice wafer pieces together for a double thickness. Pipe icing along slanted edge; position on roof above piece E of chimney. If desired, pull apart a cotton ball to form smoke. Attach with a small dab of icing. , For Garlands and Wreaths: Insert leaf tip into another decorating bag; fill with green icing. Pipe garlands on base of windows. Pipe garland or a wreath on the door and chimney. Decorate with red-hots. , To Assemble Porch: Cut four pretzel rods to 4-1/2 in. for posts. Pipe a dab of white icing on one end of each post. Position evenly 1/2 in. from front edge, on the porch floor. Allow to dry completely. , Pipe icing along one long side of porch roof. Pipe a dab of icing on tops of the posts. Carefully place porch roof over posts, pressing frosted side of porch roof against side of house where slanted side of house roof ends. , To Decorate: Insert #5 dot tip into another decorating bag; fill with white icing. Pipe along entire edge of roof, then pipe white icicles on same edge. Use remaining white icing for snow on base. , Make path with raisins or broken chocolate chip cookies. Adhere spearmint candies with green icing for bushes. Using a leaf tip, starting at the point, pipe green icing on upside-down ice cream cones for trees. Let dry completely. , Display throughout the Christmas season! (Note: If stored properly, your log cabin should last for future holidays, although it may require some minor touch-ups.)

LOG CABIN PUDDING

Steps:

• Bring the milk to a boil. Soak the gelatine in cold water and add to milk; stir until dissolved. Add Log Cabin syrup; set it aside to partly congeal. Add pecans and stiffly whipped cream. Butter a 9x13-inch pan. Line it with crushed vanilla wafers. Pour in the pudding and top with crushed wafers. Refrigerate for several hours.

SALTY-SWEET LOG CABIN

Steps:

• 1. In a large, microwave-safe bowl, microwave the morsels for 30 seconds, then stir. Repeat until the mixture is just melted and smooth. Transfer to a heavy-duty resealable plastic bag and snip a small hole in one corner.
• 2. Pipe the mixture all over one long side of an 8- by 4-inch loaf pan set on your serving dish. Pipe onto 1 pretzel rod and press, coated side down, onto the bottom of the coated long side of the pan. Pipe more on top of the rod and stick another rod on top. Repeat to cover that side of the pan. Repeat on the other long side. Break the remaining pretzel rods in half and repeat to cover the short sides of the pan. Refrigerate until set.
• 3. Pipe a thick line on the top edges of the long sides of the pan. Press 1 graham cracker on each side so that they meet in the middle to form a peaked roof. Pipe a thick line where the crackers meet. Break the remaining graham cracker in half and repeat to complete the roof. Refrigerate until set.
• 4. Pipe all over the graham crackers. Gently press the cereal onto the "roof" to resemble snowy. shingles. Cut the salted crackers into door and window shapes. Pipe all over the flat sides and press into place. Pipe all over the serving dish around the house and gently press coconut all around to resemble fallen snow. Refrigerate until set. Pull apart to eat.

LOG CABIN PIE

Steps:

• Make dough:
• Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle 3 tablespoons ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated.
• Squeeze a small handful of dough: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until incorporated. (Do not overwork dough or pastry will be tough.)
• Turn dough out onto a work surface. Divide dough into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all dough together with a scraper (if using) and press into a ball, then flatten into a 5-inch disk. If dough is sticky, dust lightly with additional flour. Wrap disk in plastic wrap and chill until firm, at least 1 hour.
• Make pie shell:
• Put oven rack in middle position and preheat oven to 350°F.
• Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round. Fit into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang, then fold overhang under slightly and press against rim of pie plate. Decoratively crimp. Chill shell 30 minutes.
• Lightly prick bottom and side of shell with a fork. Line shell with foil and fill with pie weights. Bake until pastry is pale golden along rim and set underneath weights, 15 to 20 minutes. Carefully remove foil and weights and bake shell until bottom and side are golden, about 15 minutes more. Cool completely in pie plate on a rack, about 20 minutes.
• Make filling and bake pie:
• Whisk together yolks and salt in a bowl until blended, then whisk in syrup and lemon juice. Stir in pecans and pour filling into pie shell, spreading nuts evenly. Cover edge of shell with a pie shield or foil and bake just until filling is set, 20 to 30 minutes. Cool to warm or room temperature on rack.

LOG CABIN CAKE

Steps:

• ------------Cake------------.
• Blend all ingredients in a bowl and then pour into an 8"x8" greased pan.
• Bake at 350 until done.
• ----------Topping-------------.
• Heat all ingrdients in a saucepan until all the sugar is melted.
• spread on cake when done and place under broiler while watching closely.
• About 2 minutes.

PEANUT BUTTER AND PRETZEL LOG CABINS

Steps:

• Put about 1 cup peanut butter in a resealable plastic bag and seal bag, pressing out excess air. Squeeze peanut butter to one corner of bag and snip off 1/8 inch from corner to form a makeshift pastry bag. (Do not use a real pastry bag.)
• Make base:
• Secure 2 pretzels to a serving board or plate with dabs of peanut butter, arranging them parallel to each other about 2 inches apart, and pipe peanut butter alone top of them, beginning and ending 1/4 inch from each end of pretzel. Put 2 pretzels across base to form a square, arranging them 1/4 inch from ends and pressing them into peanut butter.
• Continue building sides of log cabin in same manner, using peanut butter as mortar, until log cabin is 6 pretzels high on all sides.
• Make roof:
• To make roof supports, secure an upright pretzel in center of each of 2 shorter cabin walls, attaching them to inside walls with peanut butter. Break 2 pretzels in half and prop 2 halves at a 45°F. angle against each upright support, securing ends with peanut butter to top of upright and to cabin corners.
• Beginning at base of roof, arrange pretzels across roof supports, piping peanut butter on each pretzel before attaching it and attaching each succeeding pretzel to an opposite side of roof.
• Make 7 more cabins in same manner with remaining pretzels and peanut butter. Cabins may be made 1 day ahead and chilled.
• Make trees:
• Glue 3 pretzels together lengthwise with peanut butter to form a thick trunk and glue 3 broken pretzels of varying lengths to lower end of trunk. Glue parsley sprigs to trunk with more peanut butter. Make 7 more trees in same manner. Use a dab of peanut butter on serving board or plate to stand tree upright.
• Make campfires:
• Glue broken pretzels in a campfire pattern with peanut butter on serving board or plate in front of cabin and glue red pepper flames to inside of campfire. Make 7 more campfires in same manner.

LOG CABIN COOKIES

Steps:

• Mix all ingredients together in the order given. Roll into a log 2 inches in diameter and refrigerate until firm.
• Cut into thin slices and place on greased cookie sheet. Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes.