No Bake Fruit Logs Recipes

NO-BAKE FRUITCAKE

Steps:

• Line a 9x5-in. loaf pan with waxed paper; coat the paper with cooking spray; set aside. In a saucepan, combine milk and orange juice concentrate. Add marshmallows; cook and stir until marshmallows are melted and mixture is smooth. Remove from the heat. Stir in remaining ingredients; mix well. Pat into prepared pan. Cover and refrigerate for at least 8 hours.

GRANMAMA'S UNCOOKED (NO BAKE, NO COOK) FRUITCAKE

Steps:

• Crush the graham crackers into fine crumbs.
• Granmama's recipe calls for "puffed" raisins. To puff them, soak in hot water for 30 minutes.
• Chop the nuts; drain and cut cherries in half (if they are whole).
• Melt marshmallows in milk.
• Mix all ingredients together.
• Pack into regular sized loaf pan.
• Refrigerated overnight and cut with a hot knife.
• Coconut is an optional ingredient.
• Cook time is refrigeration time.

DEE DEE'S NO-BAKE ICEBOX FRUITCAKE AND NUT ROLL

Steps:

• 1. Combine cracker crumbs, cherries, nuts, coconut, raisins, and craisins; set aside. NOTE: This is my suggestion for the meat of this nut roll. You can change out fruits and nuts of your choice. I would NOT suggest peanuts. You may like candied fruit and dates in place of cherries, raisin and craisins that I added. Craisins were a complete and wonderful accident. I had every intention of using only raisins. I only had 1/2 lb of raisins in the house and a pound and 1/2 of craisins. The craisins were a wonderful addition to what I was attempting!
• 2. Meanwhile, in a 2-quart sauce pan, stirring constantly, heat milk and marshmallows together until marshmallows are melted; remove from heat and add bourbon. NOTE: I used a double boiler.
• 3. Pour milk mixture over dry mixture. Mix well with hands. NOTE: If mixture is too loose, add more cracker crumbs. If too dry, add more liquid; milk or juice. I would not add more bourbon.
• 4. Divide the mixture into 8 to 10 balls. Somewhat shape into logs. Wrap in plastic wrap and using hands continue to shape into tight logs. The size roll should be the size you would like to slice and serve as a cookie.
• 5. Tighten the plastic wrap and refrigerate for 24 hours. Slice and serve. Keep refrigerated.
• 6. NOTE: If you perfer loaf pans over a roll, spray 8 to 10 mini loaf pans with PAM and pack mixture in pans. NOTE: You can also roll these rolls in coconut flakes, powdered sugar or chopped nuts for a final touch. ENJOY!!

NO BAKE PEANUT BUTTER LOGS

Steps:

• To toast the oatmeal, preheat oven to 350. Spread oatmeal on ungreased baking sheet and toast it until it is lightly browned, about 11 minutes, shaking once. Set aside to cool.
• In a medium bowl, combine the peanut butter and the nonfat dry milk. Stir in the toasted oatmeal and set aside.
• In a small saucepan over medium heat, melt the butter. Stir in the honey. Pour the butter mixture over the peanut butter mixture, and stir until well combined. Allow to cool slightly.
• Shape into about 40 logs, each about 2 1/2 inches long. Place the logs onto a wire rack or parchment lined baking sheet and set aside.
• Melt the chocolate chips, drizzle over peanut butter logs. Serve immediately or store covered in the refrigerator for up to one week.