Homemade Pecan Log Roll Recipes

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.

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.

Steps:

• In a small saucepan, scald the milk.
• Pour hot milk over the granulated sugar, salt and 1/2 cup of butter.
• Cool to lukewarm.
• In the bowl of an electric mixer, dissolve yeast in warm water.
• Let sit for 5 minutes until yeast is bubbly.
• Add milk mixture to yeast and stir to mix.
• With a whisk, beat in eggs.
• Fit your mixer with a dough hook, add flour 1 cup at a time, mixing until smooth.
• Add enough flour to make a soft dough.
• Knead, adding small amounts of flour as necessary until the dough is smooth and elastic but not sticky.
• Place dough in a greased bowl, cover and let rise until doubled, about 45 minutes.
• Punch down.
• Preheat your oven to 350 degrees and line 2 baking sheets with parchment.
• Roll dough into a rectangle about 15x22 inches.
• In a small bowl mix together the melted butter and brown sugar, Using a spatula, spread this over the dough up to 1/2 inch from the edges.
• Sprinkle cinnamon evenly over the sugar and butter.
• Top with a layer of nuts.
• Roll dough up lenghthwise to make a log and pinch edge to seal.
• Slice dough evenly into 12 pieces.
• Place each piece cut side down on baking sheets 1 inch apart and let rise, covered with parchment or plastic for 15 minutes.
• Bake rolls until lightly browned on top- about 30 minutes.
• Remove from oven To prepare icing, beat 4 tablespoons of butter with the powdered sugar and lemon juice until fluffy.
• Using a spatula, smear the icing on top of the warm 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.

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.

Steps:

• In a mixing bowl, dissolve yeast with the warm water. Stir in 1/4 cup sugar, salt, 2 tablespoons margarine, egg, and 2 cups flour. Beat until smooth. With spoon or hand, work in enough remaining flour until the dough is easy to handle (if it becomes too sticky, dampen your hands with cold water). Place in a greased bowl. Cover tightly and refrigerate overnight (or, up to 4 to 5 days).
• Combine melted margarine, brown sugar, corn syrup and pecan halves. Pour into greased oblong 9 by 13-inch pan. Combine 1/2 cup sugar, and fresh ground cinnamon (sifted to take out the chunks). On floured board, roll out the dough into about a 9 by 15-inch shape. Spread sugar and cinnamon mix over the dough. Begin rolling the dough up tightly starting with the long side. Seal the edges when the dough is rolled. Cut into 1-inch slices and place in the 9 by 13-inch prepared pan. Cover with a damp cloth and let rise in a warm place until double in size (about 1 1/2 hours). Bake in a preheated 375 degree oven for 25 to 30 minutes. Remove from the oven and IMMEDIATELY turn upside down onto a platter.

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.

Steps:

• Mix extracts with marshmallow cream and add powdered sugar and knead well.
• Using your hands to form small rolls.
• Dip rolls in melted caramel and roll in pecans or peanuts.
• Chill and wrap in plastic wrap.

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.

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:

• In a bowl, beat butter, brown sugar and cinnamon until well blended. Spread in the bottom of a 9-in. round baking pan. Top with pecans. Place rolls upside down over pecans. , Bake at 450° for 8-10 minutes or until golden. Immediately turn onto a serving platter. Serve warm.