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.
CHOCOLATE YULE LOG
Steps:
- Lay cake on a clean work surface. Mix the whipped topping and vanilla extract together until combined. Spread white frosting over the top of the cake to coat completely. Roll up the cake, jelly-roll style, and then cover the outside of the cake with the frosting. Drag a fork along the length of the cake to form a bark design. Dust with cocoa powder and refrigerate.
- For the forest mushrooms, insert 1 toothpick through each marshmallow and then into the flat side of the chocolate kiss to form "mushroom." Group chocolate mushrooms along cake by inserting toothpicks into surface of cake, at intervals to resemble growths of forest mushrooms. Dust chocolate kiss candies with confectioners' sugar. Slice and serve.
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 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 Allrecipes Member
Time 55m
Yield 12
Number Of Ingredients 13
Steps:
- In a large mixing bowl, beat egg yolks until thick and lemon-colored. Gradually beat in 1/4 cup sugar and vanilla. In a small mixing 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 15-in. x 10-in. x 1-in. baking pan with waxed paper and grease the paper. Spread batter evenly into pan. Bake at 375 degrees F 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 220.5 calories, Carbohydrate 38.6 g, Cholesterol 68.8 mg, Fat 6.7 g, Fiber 1 g, Protein 3.5 g, SaturatedFat 3.7 g, Sodium 145 mg, Sugar 29.4 g
CHOCOLATE CHERRY LINCOLN LOG
The first time I made this festive cake roll was for Lincoln's birthday...but it's a great dessert for any holiday or special meal. Feel free to change the ice cream flavor.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 14 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 375°. Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. In a large bowl, beat eggs 3 minutes. Gradually add sugar; beat 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 10-13 minutes or until cake springs back when lightly touched. Cool 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.
Nutrition Facts : Calories 251 calories, Fat 7g fat (4g saturated fat), Cholesterol 62mg cholesterol, Sodium 123mg sodium, Carbohydrate 44g carbohydrate (33g sugars, Fiber 1g fiber), Protein 4g protein.
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 Allrecipes Member
Time 55m
Yield 12
Number Of Ingredients 13
Steps:
- In a large mixing bowl, beat egg yolks until thick and lemon-colored. Gradually beat in 1/4 cup sugar and vanilla. In a small mixing 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 15-in. x 10-in. x 1-in. baking pan with waxed paper and grease the paper. Spread batter evenly into pan. Bake at 375 degrees F 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 220.5 calories, Carbohydrate 38.6 g, Cholesterol 68.8 mg, Fat 6.7 g, Fiber 1 g, Protein 3.5 g, SaturatedFat 3.7 g, Sodium 145 mg, Sugar 29.4 g
ABRAHAM LINCOLN'S FAVORITE CAKE
The President's own White House Cookbook by Jones. this is a great cake i ground a cup of almonds in food processor and used 11/2 cups egg beaters egg whites (ACTUALLY IT was closer to 2 cups )this is a moist really good tasting cake and used the 1/4 c flaked almonds on top
Provided by Dienia B.
Categories Dessert
Time 1h30m
Yield 1 10 inch tube cake
Number Of Ingredients 10
Steps:
- Beat egg whites until frothy.
- Add 1 cup sugar gradually until egg whites are stiff peaks.
- Finely chop almonds.
- Cream the butter and remaining 1 cup sugar until light and fluffy.
- Sift flour, baking powder, and salt together.
- Add vanilla extract and almond extract to buttermilk.
- Combine nuts with flour mixture.
- Add wet to dry by thirds.
- Fold beaten egg whites into batter.
- Place greased wax paper in tube pan.( i didnt do this but i wasnt flipping it out either ).
- Turn batter into a 10-inch tube pan.
- Bake at 350 degrees Fahrenheit for about 1 hour or until cake tests done.
- Frost with boiled icing.
Nutrition Facts : Calories 5848.2, Fat 285.5, SaturatedFat 125.7, Cholesterol 497.9, Sodium 5668.3, Carbohydrate 737.9, Fiber 28.1, Sugar 423.2, Protein 109.2
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