Dec 9, 2011


I always look forward to the holiday cooking.
I try to keep them traditional as much as I can. It's not always easy finding those recipes. There is SO much available online.

I've never made a yule log before. But this recipe sounds good to me.
So keep watching for me to post more yuletide recipes that I will be making.
And as always photos will follow!

 

Yule Log Recipe

 

Ingredients

  • 4 eggs
  • 1/3 cup sugar
  • 1 teaspoon Spice Islands® pure vanilla extract
  • 4 ounces semisweet chocolate, melted and cooled
  • 1/3 cup water
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 2 tablespoons confectioners' sugar
  • 1 can (16 ounces) coconut-pecan frosting
  • 1 can (16 ounces) milk chocolate frosting, divided
  • Large marshmallows
  • Baking cocoa

Directions

  • 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 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 15 minutes or until a toothpick inserted near 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. Reserve 2 tablespoons chocolate frosting for mushrooms. Attach diagonal cake slices with a little of the frosting to opposite sides of cake with remaining frosting. With the tines of a fork, make strokes in the frosting to resemble bark on a tree trunk.
  • For the mushrooms, half marshmallows widthwise. Flatten half of each marshmallow for cap of mushroom; roll other half between palms of hands for stem. Attach caps to stems with the reserved frosting. Dust tops of mushrooms with cocoa; place around the log. Yield: 8 servings.

Nutrition Facts: 1 serving (1 slice) equals 610 calories, 30 g fat (10 g saturated fat), 106 mg cholesterol, 337 mg sodium, 80 g carbohydrate, 2 g fiber, 4 g protein.
Originally published as Yule Log in Country Woman November/December 1995, p54

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