Lithuanian Birch Log Food

LITHUANIAN APPLE PIE

Steps:

• Mix 1/2 cup butter and cream cheese together. Add flour, sugar and lemon zest. Blend well. Place in fridge overnight.
• The next day, prepare baking dish (8x8?) by coating it with butter and then sprinkle with some bread crumbs.
• Divide dough in two. Roll out one-half and place into a baking dish. Spread apples over the dough. Sprinkle a little sugar over them if they are tart. Cover with the other half of the dough. Cu several slits in the pie top for ventilation.
• Brush top of pie with milk, the sprinkle with confectioners sugar and walnuts.
• Bake at 350 for 35 - 40 minutes.

LITHUANIAN APPLE UPSIDE-DOWN CAKE

Steps:

• Mix flour, sugar and cinnamon. Cut butter into the flour mixture until small crumbs form.
• Arrange apple slices in a circular pattern on the baking dish. (I would us an 8x8 one.) Sprinkle with lemon juice.
• Cover apples evenly with flour mixture. (I would press lightly.) Bake at 350F for 35-45 minutes.
• After it has cooled, invert onto a platter and sprinkle with a little powdered sugar.
• VARIATION: Place baking dish on stove top with 1/2 cup sugar and a little butter. Cook until sugar becomes brown and caramelized. Then the apples are placed in it as described above, with the crumbs on top, and then baked. Makes for a nice caramelized look.

CARAMEL NUT LOG

Steps:

• Microwave 1/2 cup butter and marshmallow creme in large microwave-safe bowl on HIGH, stirring once, until melted (1 1/2 to 2 1/2 minutes).
• Stir until well mixed.
• Stir in 4 1/2 cups powdered sugar; mix well.
• Place onto surface lightly sprinkled with powdered sugar; knead in up to 1/2 cup additional powdered sugar with hands until mixture is firm and no longer shiny.
• Divide mixture into 6 equal parts.
• Shape each into 5x1-inch log; wrap in plastic food wrap.
• Freeze until firm (at least 2 hours or overnight).
• Line another baking sheet with waxed paper.
• Set aside.
• Place chopped nuts on another sheet of waxed paper.
• Set aside.
• Place caramels, 2 tablespoons butter and half& half in 2-quart saucepan.
• Cook over medium heat, stirring often, until caramels are melted and smooth.
• Reduce heat to low to keep caramel mixture warm.
• Remove logs from freezer; unwrap.
• Dip 1 log into warm caramel mixture with tongs or two-pronged meat fork.
• Turn to coat; allow excess caramel mixture to drip back into pan.
• Place caramel-coated log on nut-covered waxed paper.
• Lifting waxed paper, roll log to coat with nuts.
• (Use hands to press nuts into log, if necessary.) Set log onto waxed paper-lined baking sheet to cool.
• Repeat with remaining logs.
• Refrigerate 1 hour; wrap each log in plastic food wrap.
• Store refrigerated.
• To serve, cut each log into 12 slices; place each into foil candy cup.

BUCHE DE NOEL (YULE LOG)

Steps:

• MAKING THE CAKE: Preheat oven to 375°F.
• Butter bottom of 15x10 inch jelly-roll pan; line with waxed or parchment paper.
• Next butter paper and slides of pan; dust with flour.
• Sift together flour, cocoa, baking powder and salt; set aside.
• Beat eggs until thick and lemon-colored.
• Gradually add sugar, beating well after each addition.
• Beat until thick and fluffy.
• Fold in water and vanilla, then flour mixture, stir until smooth.
• Spread mixture evenly in pan and bake 12 to 15 minutes.
• Meanwhile, sprinkle a kitchen towel with cake flour.
• Immediately after removing cake from oven, loosen edges and turn it out onto the towel.
• Peel off waxed paper and trim the edges.
• Staring with the narrow end, roll the cake up in the towel.
• Let it stand for 20 minutes on a cake rack.
• PREPARING THE FILLING: While cake is standing, sprinkle gelatin over water to soften; place mixture over low heat until dissolved, stirring constantly.
• Cool to room temperature.
• Beat cream until stiff peaks form.
• Fold in gelatin mixture, then almond extract and confectioners' sugar.
• Cover and chill 5 to 10 minutes.
• Unroll the cake and spread with whipped cream filling; roll up again.
• Cover and chill at least one hour
• PREPARING THE FROSTING: Melt chocolate over low heat with the instant coffee; cool slightly.
• Cream butter; gradually add 1/2 cup confectioners' sugar and beat until light and fluffy.
• Blend in chocolate mixture, salt and vanilla.
• Beat egg whites until soft peaks form; gradually beat in 1/4 cup confectioners' sugar until stiff peaks form.
• Fold chocolate mixture into egg whites, gently but thoroughly.
• Frost cake roll.
• Draw a fork down the top of cake for a"bark" effect.
• Decorate with whole almonds and candied cherries.
• Chill thoroughly before serving.
• If cake is frozen, thaw to serve, without allowing cake to become warm.
• If desired, garnish cake platter with candy spearmint leaves and maraschino cherries.

LITHUANIAN BIRCH LOG

Steps:

• MAKE CAKE. Cream egg yolks and sugar. Add lemon juice and rind.
• Beat egg whites until stiff. Add to the above mixture alternately with flour and baking powder.
• Pour into a jelly-roll pan or cookie sheet lined with greased paper. (Parchment?) Bake for 15-20 minutes.
• Cut off and reserve 1/3 of the cake. Place the two-thirds on a clean dish towel; spread with filling and roll up.
• Roll the reserved 1/3 into 3 or 4 smaller rolls to make branches. Unequal thickness looks best. Cut one end of each little roll diagonally. Attach it to the large roll/log with icing; put at different angles. You're aiming for a tree here.
• Frost the entire surface with frosting. Make birch-bark markings with either a fork and/or melted chocolate.
• FILLING:.Boil the prunes. Drain; cool to room temperature Mash up finely (put thru sieve, food mill, food processor, etc.)
• Ceam sugar and butter. Add egg yolks and beat well. Add prune pulp to the egg mixture, along with vanilla and cocoa.
• FROSTING:.Boil some water in the lowe part of a double boiler. Keep over low flame.
• Place everything except vanilla into the top part of the double boiler. Beat until well-blended. Put it over the lower part and beat constantly until the frosting forms stiff peaks. Takes about 7 minutes. Remove from heat.
• Pour into a mixing bowl. Add vanilla. Beat another two minutes or until it's of spreading consistency.