Lincoln Log Food

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 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:

• 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.