PEANUT BUTTER LOGS
These peanut butter logs have definitely stood the test of time. My husband has been enjoying them since he was a toddler! -Micky Faginkrantz, Ft. Bliss, Texas
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, cream butter, peanut butter and confectioners' sugar; stir in cereal. Divide dough in half. Cover and refrigerate 1 hour or overnight. Working with half of dough, scoop into tablespoonfuls and shape into 1/2-in.x2-in.-thick logs. Place on waxed paper-lined pans., In a microwave-safe bowl, melt chocolate chips; stir until smooth. Dip or drizzle over logs. If desired, sprinkle with peanuts. Chill until set. Repeat with remaining dough. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 132 calories, Fat 8g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 56mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.
POTATO LOGS
Deep fried seasoned mashed potatoes make tasty little appetizers. Dip them in butter or gravy for a real flavor sensation!
Provided by Mary
Categories Appetizers and Snacks Vegetable
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oil in deep-fryer to 375 degrees F (190 degrees C).
- Bring a large saucepan of lightly salted water to a boil. Place potatoes in the water and cook until tender but still firm, about 15 minutes. Drain and mash.
- Mix Italian-style seasoning and egg yolk into the mashed potatoes. Allow potato mixture to cool approximately 10 minutes, or until it may be safely handled.
- Place flour, egg white and dry bread crumbs in three separate small bowls. Roll potato mixture into 1 inch logs or balls. Cover in flour, dip in egg white and coat with bread crumbs.
- Carefully lower small batches of the coated potatoes into the deep fryer. Fry until golden brown, about 4 minutes.
Nutrition Facts : Calories 455.7 calories, Carbohydrate 54.1 g, Cholesterol 25.6 mg, Fat 23.6 g, Fiber 5.1 g, Protein 7.9 g, SaturatedFat 3.2 g, Sodium 118.1 mg, Sugar 2.4 g
YULE LOG
This holiday, pull out all the stops by making a yule log cake recipe. In 19th-century France, people would cut down a tree to burn throughout the Christmas season. Later on, folks sweetened the idea by making cakes that resembled the logs. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a bowl, beat egg yolks, sugar and vanilla on high until thick and lemon-colored, about 5 minutes. Reduce speed to low; beat in chocolate and water until blended. Add flour and baking soda; mix well. , In another bowl, beat egg whites on high until stiff peaks form. Fold in the chocolate mixture. Spread evenly in a greased and floured 15x10x1-in. baking pan. Bake at 375° for 15 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 5 minutes. , Meanwhile, sprinkle a kitchen towel with confectioners' sugar. Invert cake onto the towel. Starting from a short end, roll up cake in the towel. Place seam side down on a wire rack to cool completely. , Unroll cake; spread coconut-pecan frosting to within 1 in. of edges; roll up cake without the towel. Cut and reserve a narrow diagonal slice from each end of the cake. Attach diagonal cake slices with a little of the chocolate frosting to opposite sides of cake. With remaining chocolate frosting, frost the top and side of the cake. With the tines of a fork, make strokes in the frosting to resemble bark on a tree trunk. , For the mushrooms, half large marshmallows widthwise for mushroom caps. Attach cut side of caps to mini marshmallows for stems. Dust tops of mushrooms and log with cocoa; place mushrooms around the log.
Nutrition Facts : Calories 610 calories, Fat 30g fat (10g saturated fat), Cholesterol 106mg cholesterol, Sodium 337mg sodium, Carbohydrate 80g carbohydrate (64g sugars, Fiber 2g fiber), Protein 4g protein.
CRUNCHY POTATO LOGS
Make and share this Crunchy Potato Logs recipe from Food.com.
Provided by VickyJ
Categories Lunch/Snacks
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in deep-fryer to 375 degrees F (190 degrees C).
- Bring a large saucepan of lightly salted water to a boil. Place potatoes in the water and cook until tender but still firm, about 15 minutes. Drain and mash.
- Mix Italian-style seasoning and egg yolk into the mashed potatoes. Allow potato mixture to cool approximately 10 minutes, or until it may be safely handled.
- Place flour, egg white and dry bread crumbs in three separate small bowls. Roll potato mixture into 1 inch logs or balls. Cover in flour, dip in egg white and coat with bread crumbs.
- Carefully lower small batches of the coated potatoes into the deep fryer. Fry until golden brown, about 4 minutes.
MARSHMALLOW LOG
Make and share this Marshmallow Log recipe from Food.com.
Provided by Steve_G
Categories Dessert
Time 15m
Yield 2 logs, 12 serving(s)
Number Of Ingredients 6
Steps:
- Sprinkle coconut evenly on a sheet of waxed paper.
- In a medium bowl, stir together marshmallows, graham cracker crumbs, condensed milk, walnuts and cherries.
- Shape into a log.
- Place on waxed paper and roll in coconut.
- Wrap with waxed paper and refrigerate until firm.
PEANUT BUTTER LOGS
I haven't met anyone yet, particularly men, who don't love these. Fairly simple and no bake. However, they do not freeze well, the crisp rice cereal will become soggy. After dipping the logs in glaze, consider rolling them in chopped walnuts or grated coconut.
Provided by BUCHKO
Categories Desserts Candy Recipes
Yield 24
Number Of Ingredients 5
Steps:
- Using your hands, combine the peanut butter, cereal, and 1 1/2 cups confectioners' sugar in a medium bowl until well mixed. Roll into log shapes about the size of your little finger.
- Combine the remaining confectioners' sugar and water in a saucepan; bring to boil. Remove from heat and let stand a few minutes.
- Dip each log into glaze . Place on racks until glaze becomes firm. Store in airtight container with waxed paper between layers.
Nutrition Facts : Calories 178.1 calories, Carbohydrate 20.7 g, Fat 9.6 g, Fiber 1.2 g, Protein 4.9 g, SaturatedFat 2 g, Sodium 104.8 mg, Sugar 16.6 g
SAUSAGE LOGS
Start with a boneless pork shoulder. This cut has a great ratio of meat to fat.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Yield Makes four 1-pound logs
Number Of Ingredients 7
Steps:
- Stir together sage, thyme, salt, garlic, nutmeg, and cayenne pepper. Arrange pork shoulder, cut into 1/2-inch cubes, on a rimmed baking sheet. Freeze for 20 minutes. Working in 4 batches (1 pound at a time), grind meat in a food processor until only small pieces of fat remain, and mix in about 2 tablespoons spice mixture; transfer to an 8-by-12-inch piece of parchment. Roll into a log. Twist at ends to secure.
PECAN LOGS
Nutty and delicious, these pecan logs are a great conclusion to any meal.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 4 dozen
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Process pecans in a food processor until finely ground; set aside.
- Whisk flour, baking powder, and salt in a medium bowl; set aside. Put butter and confectioners sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 2 minutes. Add egg and vanilla; mix until well combined. Reduce speed to low. Add flour mixture and half of the ground pecans; mix untiljust combined. Wrap dough in plastic; refrigerate until cold, about 30 minutes.
- Roll tablespoons of dough into 2-inch-long logs. Rolllogs in remaining pecans. Place on baking sheets lined with parchment paper, spacing about 1 inch apart.
- Bake cookies, rotating sheets halfway through, until pale golden and slightly cracked, 14 to 15 minutes. Transfer logs to wire racks to cool, about 5 minutes. Sift confectioners' sugar over cookies before serving, if desired. Cookies can be stored in airtight containers at room temperature up to 3 days.
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