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"The belly rules the mind."--Spanish Proverb

Lincoln Log or Buche De Noel Recipe

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This recipe for Lincoln Log or Buche De Noel is from A Special "Brand" of Cooking, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 egg yolks
1/4 c. sugar
1/2 tsp. vanilla
4 egg whites
1/2 c. sugar
3/4 c. cake flour
1/4 tsp. salt
1 tsp. baking powder
1/4 c. cocoa
powdered sugar
vanilla ice cream or desired filling
Directions:
Directions:
Oven: 375º ~ Yield: about 10 servings
Beat egg yolks till thick and lemon colored; gradually add 1/4 c. sugar and vanilla. Beat egg whites until almost stiff; gradually add remaining 1/2 c. sugar and beat until very stiff. Fold yolks into whites; add sifted dry ingredients, folding in carefully. Bake in wax-paper lined jelly roll pan for 7 to 10 minutes. Immediately loosen sides and turn out onto flour-sack towel sprinkled with powdered sugar. Remove waxed paper. Trim crusts. Roll quickly from short side with fresh sheet of waxed paper inside of roll. Wrap in sugared towel; cool. Unroll, remove paper and spread with favorite filling. (I use vanilla ice cream, spread about 1/2 inch thick.) Roll again, adding additional ice cream at ends if needed; freeze. Spread with Chocolate Gloss. Decorate or sprinkle with toasted almonds or chopped pecans if desired. Freeze. Set out 30 minutes before serving; cut in 1 inch slices.

Chocolate Gloss: Mix 1/2 c. sugar, 1 1/2 T. cornstarch and dash of salt in small saucepan. Add 1/2 c. boiling water and 1 oz. square of unsweetened chocolate. Cook over medium heat until thick. Remove from heat; stir in 1 1/2 T. butter and 1/2 tsp. vanilla.

"Yule Logs" are a traditional part of holiday celebrations in France, reminiscent of an afternoon wandering through the forest. Aurora's version was a winner at her French Club food contest.)

 

 

 

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