Christmas Pecan Logs Recipes

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.

Steps:

• 1. Combine the first 4 ingredients in a mixing bowl, kneading in sugar. Shape into 8 rolls that are 1-inch in diameter. Wrap rolls in wax paper and put in freezer and freeze overnight. Remove paper from caramels and place in top of double boiler; add the evaporated milk( or cream). Remove from heat once they are melted and mixed with the milk, but keep over hot water. Dip the marshmallow rolls, first in melted caramel to cover, then roll in chopped nuts on foil, pressing nuts firmly into the caramel with buttered hands. Or with buttered gloves from the freezer (latex type) Cool, then wrap in waxed paper; store in cool,dry place. Will keep for months, if no one finds them!

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.

Steps:

• In a large bowl, beat cream cheese until smooth. Stir in the shredded cheeses, mayonnaise, garlic powder, onion powder and Worcestershire sauce. Shape mixture into two logs, about 6 in. long. Roll in pecans, pressing down gently., Wrap each in plastic wrap; refrigerate for at least 2 hours or overnight. Serve with crackers.

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.

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.

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

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.