Christmas Pecan Logs Recipe Foodcom

STUCKEY'S PECAN LOG ROLLS

Steps:

• Line a 9x5 inch loaf pan with buttered wax paper; set aside.
• Combine corn syrup, water and sugar in small heavy saucepan.
• Cook over medium heat, stirring constantly, until sugar dissolves and mixture comes to a boil.
• Wash down side of pan with pastry brush dipped in hot water frequently, to remove sugar crystals.
• Add candy thermometer.
• Continue to cook until mixture reaches the hard-ball stage (255 degrees F).
• Meanwhile, beat egg white and cream of tarter with heavy duty electric mixer, until stiff but not dry.
• Slowly pour hot syrup into egg white, beating constantly.
• Add vanilla extract.
• Beat until candy forms soft peaks and starts to lose its gloss.
• Spoon fondant into the prepared pan.
• Cut into three strips lengthwise, then crosswise in center.
• Freeze until firm.
• Roll into logs.
• Place back in freezer.
• Line another baking sheet with wax paper, set aside.
• Melt caramels with water in small but heavy saucepan over low heat.
• Stir occasionally.
• Arrange pecans on wax paper.
• Working quickly, drop 1 piece of the frozen fondant into melted caramels to coat.
• While still warm, roll in pecans to completely coat the outside.
• Place on prepared baking sheet to set.
• Repeat with remaining fondant pieces.
• Reheat the caramel mixture if it becomes too thick.
• Cut finished logs into 1/2 inch slices.
• Store in the refrigerator in an airtight container between layers of wax paper or freeze for up to three months.

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.

PECAN LOG ROLL

Steps:

• Melt morsels in double boiler over simmering water.
• Remove from heat.
• Stir in sweetened condensed milk, vanilla and pecans.
• Chill until firm enough to handle.
• Roll tightly on waxed paper to form a 12-inch roll.
• Brush with egg whites; roll in additional chopped pecans.
• Wrap tightly in plastic wrap or waxed paper and chill until firm.
• Slice to serve.
• NOTE: This recipe does contain RAW EGG.

NOEL PECAN LOGS

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.

TENDER PECAN LOGS

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.

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.

PECAN LOG COOKIES

Steps:

• Preheat oven to 350°F Using food processor, finely grind pecans and set aside.
• Whisk flour, baking powder, and salt in medium bowl and set aside.
• Using electric mixer, mix butter and icing sugar on medium, until pale and fluffy (about 2 minutes).
• Add egg and vanilla, mix until combined.
• Reduce speed to low and add flour mixture and half of pecans, mix until just combined.
• Wrap dough in plastic and refrigerate until cold, about 30 minutes.
• Roll tablespoons of dough into 2" long logs. Roll logs in remaining pecans. Place on baking sheet lined with parchment paper, about 1" apart.
• Bake cookies about 14-15 minutes, rotating pan halfway through. Cookies should be pale golden and slightly cracked.
• Transfer to wire rack to cool, about 5 minutes.
• Sift icing sugar over cookies before serving.

PECAN LOG

Steps:

• Cream butter until light and fluffy. Beat in sugar slowly. Stir in the sweetened condensed milk one tablespoon at a time until mixture is the consistency of a stiff cookie dough. Form dough into eight small logs and roll in the chopped pecans. Press pecans into the surface of the dough.