Christmas Logs Pecan Roll Recipes

HOLIDAY PECAN LOGS

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.

MELT-IN-YOUR-MOUTH PECAN ROLLS

Steps:

• In a small bowl, combine brown sugar, butter and corn syrup. Spread in two greased 8-in. square baking pans; set aside. Unroll each tube of crescent roll dough into a rectangle; seal seams and perforations. Combine pecans, sugar and cinnamon; sprinkle over dough. Roll up, jelly-roll style, starting with a long side; seal edge. Cut each roll into 16 slices. Place cut side down in prepared pans. Bake at 375° for 13-17 minutes or until golden brown. Cool in pans for 1 minute before inverting onto serving plates.

PECAN LOGS RECIPE - (4.1/5)

Steps:

• In a large bowl, combine the marshmallow cream, powdered sugar, and vanilla extract. Stir with a stiff spoon until it becomes too difficult, then knead with your hands until all of the sugar is incorporated and you have a smooth, putty-textured ball. Divide the candy into 8 equal parts, and roll them into thick logs about 1" in diameter. Place the logs on a baking sheet lined with foil or waxed paper, and freeze the logs until very firm, at least 1 hour. Once the logs are very solid, place the unwrapped caramels in a large microwave-safe bowl with the cream. Microwave for one minute, then stir the caramels. If they have not all melted, or if it is still very stiff, microwave for an additional brief period. Stir until the caramel is smooth and homogenous. Place the chopped pecans in a shallow bowl or pie tin. Remove the logs from the refrigerator. Using a fork or dipping tools, dip one in the melted caramel until it is completely submerged. Remove it from the caramel, then place it on the chopped pecans, and roll it in the nuts until every surface is covered with nuts. Replace the log on the baking sheet and quickly repeat with remaining logs. If the caramel gets too thick, microwave it again briefly until it is smooth and liquid. Once all of the logs have been coated in caramel and nuts, return them to the freezer for 30 minutes. Once they are firm, they can be cut into beautiful round slices. To serve, place the slices in small candy cups. Pecan Roll can be stored in an airtight container in the refrigerator for up to a week. Be aware that if it gets too warm, the caramel will soften and may not hold its shape

CHRISTMAS LOG

Steps:

• Crumble the Swiss roll into the bowl and add the biscuit crumbs, jam, orange juice and dried fruit and mix together with your hands.
• Place the mixture on a board and shape into a roll about the size of the original Swiss roll, wrap in cling film and put in the fridge.
• Using a potato peeler, scrape about 15g chocolate into shreds on to a plate.
• Break the remaining chocolate pieces and put in a small bowl set over a saucepan of simmering water until melted, or melt in the microwave.
• Beat the butter, then beat in the coated but still melted chocolate
• Unwrap the log, and using a knife, spread with the icing, use a fork to make it look like tree bark and dust with icing sugar to resemble snow.
• Put on a plate and sprinkle with chocolate shreds.
• If liked, make fondant icing mushrooms and dip the heads into cocoa powder, then colour some fondant icing green and cut out leaves.

CHRISTMAS PECAN LOGS

Steps:

• In pan combine sugar, water, and corn syrup. Cook over medium-high heat to boiling, stirring constantly to dissolve sugar (6 to 8 minutes).
• Then reduce to medium-low heat, without stirring, till thermometer registers 240 degrees, soft-ball stage (about 30 more minutes).
• Remove pan from heat; remove thermometer. Pour mixture onto a large platter. Do not scrape the cooked candy from the sides of the pan (this part tends to over-cook and gives a hard texture to the candy -- it's not worth wrecking the soft creamy center by adding this).
• Cool, without stirring, until slightly warm to the touch. About an hour.
• Add cherries to the mixture and beat with a wooden spoon for 10 minutes utill candy is white, creamy and has lots of air incorporated into it. (This step can also be accomplished using a paddle attachment on a food processor).
• Form into logs (individual size or 2 large) and wrap in clear plastic wrap.
• Place wrapped logs in the freezer for at least 1 hour.
• For the coating:.
• In a heavy saucepan combine caramels, butter and water. Cook over low heat until caramels are melted.
• Spread chopped pecans on a piece of waxed paper.
• Remove the saucepan from heat. Dip the unwrapped fondant logs into the melted caramel mixture. Let excess caramel drip off the log.
• Place the dipped log on the chopped pecans and roll until it is covered.
• Chill 1 hour or until ready to serve. To serve, let logs stand at room temperature about 30 minutes.
• Cut into 1/4 inch slices.

ELIZABETH DOLE'S PECAN ROLL COOKIES

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Beat butter or margarine and sugar until creamy. Beat in water and vanilla. Gradually beat in flour. Stir in chopped pecans.
• With floured hands, roll 2 teaspoons dough for each cookie into an oblong shape. Press slight indentation down the center of each cookie with a knife.
• Bake on greased baking sheets for 45 minutes. Roll in confectioners' sugar while still warm.

CHRISTMAS LOGS (PECAN ROLL)

Steps:

• For fondant center, blend margarine, corn syrup, and vanilla in large mixing bowl. Add sifted powdered sugar all at once. Mix together first with a fork, then knead with hands. Turn onto board and continue kneading until well blended and smooth. Divide into three parts and make logs. Wrap in waxed paper and roll up in a damp towel. Store in the refrigerator overnight to ripen. The next day, melt caramels in milk in a double broiler. Coat fondant logs by spooning caramel over the top and roll in pecans, then coat the bottoms with caramel and roll in pecans again. Chill to set the caramel. Wrap in aluminum foil and keep refrigerated. This keeps quite well-slice when ready to serve.