CARAMEL-PECAN BûCHE DE NOëL
Provided by Jeanne Thiel Kelley
Categories Mixer Chocolate Dairy Nut Dessert Bake Christmas Banana Pecan Winter Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 16 servings
Number Of Ingredients 20
Steps:
- For cake:
- Preheat oven to 350°F. Line 17x12x1-inch rimmed baking sheet with parchment; butter paper. Pulse nuts and flour in processor until nuts are finely chopped (not ground). Using electric mixer, beat egg whites and salt in very large bowl until foamy. With mixer running, gradually beat in 1/4 cup sugar, beating just until stiff peaks form. Using electric mixer, beat yolks with 1/3 cup sugar and bourbon in large bowl until thickened, about 5 minutes. Add yolk mixture to egg-white mixture. Sprinkle nuts over; gently fold until almost incorporated. Add butter; fold gently just to blend. Pour into prepared baking sheet, spreading batter gently to form even layer.
- Bake cake until edges begin to brown and cake is firm to touch, about 14 minutes. Cool in pan on rack.
- For frosting and caramel sauce:
- Stir 1 1/4 cups sugar and 1/3 cup water in heavy medium saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 9 minutes (time will vary, depending on size of pan). Remove from heat; immediately add cream (mixture will bubble vigorously). Whisk in butter, bourbon, and salt. Stir over medium heat until any caramel bits dissolve. Transfer 1 cup caramel sauce to small pitcher. Add chocolate to remaining caramel in saucepan. Let stand off heat 5 minutes; whisk until smooth. Transfer to bowl. Let frosting stand until spreadable, stirring occasionally, about 1 hour.
- Spread 1 cup frosting over cake in even layer. Beginning at 1 long side and using parchment as aid, roll up cake jelly-roll style. Starting 1 inch in from each end of cake, cut off 3-inch-long diagonal piece from each end. Arrange cake, seam side down, on platter. Spread cut side of each 3-inch cake piece with some of frosting. Attach 1 cake piece, frosting side down, to top of cake near 1 end. Attach second piece to side of cake near opposite end. Cover cake with remaining frosting. Run fork in concentric circles on cake ends. Do ahead Can be made 1 day ahead. Cover loosely with waxed paper and let stand at room temperature.
- Garnish platter with leaves. Sprinkle cake lightly with powdered sugar. Cut cake into slices and serve with bananas, if desired, ice cream, and sauce.
HOLIDAY PECAN LOGS
Meet the Cook: For 50 years, I've turned to this beloved recipe to make candy to give away at Christmas. Of the many types I've tried, these pecan logs continue to be the most popular. I'm a registered nurse who managed to juggle my profession with raising our five children. Besides cooking and baking, my interests include sewing and putting together family photo albums. -Maxine Ruhl, Fort Scott, Kansas
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3-1/4 pounds.
Number Of Ingredients 9
Steps:
- Butter an 8-in. square pan with 2 teaspoons butter; set aside. Combine confectioners sugar and milk powder; set aside. In a heavy saucepan, combine 1/2 cup butter, sugar and corn syrup; cook and stir until sugar is dissolved and mixture comes to a boil. Stir in confectioners' sugar mixture, about a third at a time, until blended. , Remove from the heat; stir in vanilla. Continue stirring until the mixture mounds slightly when dropped from a spoon. Spread into prepared pan. Cool. , Cut candy into four strips; cut each strip in half. Shape each into a log; wrap in waxed paper and twist ends. Freeze or refrigerate until firm. , Meanwhile, in a microwave, melt caramels with milk, stirring often. Roll logs in caramel mixture, then in pecans. Wrap in waxed paper. Store at room temperature in airtight containers. Cut into slices with a serrated knife.
Nutrition Facts : Calories 264 calories, Fat 12g fat (4g saturated fat), Cholesterol 12mg cholesterol, Sodium 96mg sodium, Carbohydrate 40g carbohydrate (35g sugars, Fiber 1g fiber), Protein 2g protein.
NOEL PECAN LOGS
Make and share this Noel Pecan Logs recipe from Food.com.
Provided by southern chef in lo
Categories Candy
Time 25m
Yield 24 dont know how many
Number Of Ingredients 6
Steps:
- Mix sugar, marshmallow cream, and vanilla together.
- Shape into logs and freeze.
- Melt margarine and caramel. Dip logs in caramel mix and quickly roll in pecans.
- Wrap in plastic wrap.
- These can be made ahead and frozen.
- To make a pretty gift, use colored plastic wrap and tie ends with ribbon.
CRANBERRY NOELS
Basic icebox dough gets a festive makeover when dotted with dried fruit and pecans.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 5 dozen
Number Of Ingredients 8
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add milk and vanilla. Beat until just combined. With mixer on low, gradually add flour, salt, cranberries, and pecans; continue beating until fully combined.
- Turn dough out onto a clean work surface, and divide into 2 equal pieces. Shape each piece into an 8-inch log, about 2 inches in diameter. Wrap logs in plastic wrap, and refrigerate until firm, about 2 hours.
- Preheat oven to 375 degrees. Using a sharp knife, cut logs into 1/4-inch-thick slices. Transfer to parchment-lined baking sheets, about 1 1/2 inches apart. Bake until edges are golden, 14 to 16 minutes, rotating baking sheets halfway through. Remove from oven, and transfer cookies to a wire rack to cool completely.
TENDER PECAN LOGS
Folks always ask me to make these tender nutty logs. Not overly sweet, they're just right with a steaming cup of coffee or tea. —Joyce Beck, Gadsden, Alabama
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 6
Steps:
- In a small bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Add the flour, beating on low speed just until combined. Stir in pecans. Cover and refrigerate for 30 minutes or until easy to handle., Shape 1/2 cups into 1/2-in.-thick logs. Cut logs into 2-in. pieces. Place 2 in. apart on greased baking sheets. Bake at 350° for 15-18 minutes or until lightly browned. Roll warm cookies in confectioners' sugar; cool on wire racks.
Nutrition Facts : Calories 117 calories, Fat 9g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 62mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.
PINEAPPLE CHEESE LOGS
Make and share this Pineapple Cheese Logs recipe from Food.com.
Provided by CaramelPie
Categories Spreads
Time 20m
Yield 2 logs, 24 serving(s)
Number Of Ingredients 5
Steps:
- Set aside 1 cup of the pecans to roll the logs inches.
- Mix remaining ingredients (I use a mixer).
- Refrigerate for several hours.
- Divide cheese mixture in half, and roll each half into a log (or make 1 huge log).
- Roll each log in reserved pecans, wrap in plastic wrap, and refrigerate until serving time.
- Unwrap, place on platter, and serve with crackers.
PEANUT BUTTER LOGS
Make and share this Peanut Butter Logs recipe from Food.com.
Provided by Nyteglori
Categories Bar Cookie
Time 5m
Yield 1 batch
Number Of Ingredients 7
Steps:
- Kneed all ingredients together with your hands, adding enough milk powder to form a stiff but not crumbly dough. This may be more or less than a cup depending upon how thin your peanut butter and honey are.
- Optional ingredients can be kneaded in as well.
- Shape into logs about 2-3 inches long and 1 inch in diameter.
- Roll in powdered milk, confectioner's sugar or coconut.
PECAN LOGS
"This is a favorite snack for me and my 10-year-old great-grandson," reports Ruby Williams of Bogalusa, Louisiana. "It has a hearty pecan taste without being too sweet. Their cool, soft texture makes the logs a nice alternative to cookies, and they slice nicely."
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 50 servings.
Number Of Ingredients 3
Steps:
- In a large bowl, combine all ingredients. Divide in half; shape each into a 9-in. log. Tightly wrap each log in plastic wrap. Chill well. Cut into 1/4-in. slices. Store in the refrigerator.
Nutrition Facts :
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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