Lincoln Logs Recipes

Steps:

• In a bowl, combine the cheeses, onion, Worcestershire sauce and celery seed; beat until fluffy. Cover and refrigerate for at least 2 hours. Shape into a 7x1-1/2-in. log; roll in walnuts. Insert rosemary or parsley sprigs for branches. Serve with crackers.

Steps:

• Beat butter in a large mixing bowl for 30 seconds.
• Add brown sugar and salt; beat until combined.
• Beat in egg and maple.
• Beat in as much flour as you can with the mixer.
• Stir in any remaining flour with a wooden spoon.
• Cover dough and chill about 1 hour or until easy to handle.
• Divide dough into eight portions.
• Roll each portion on a lightly floured surface into a rope 1/2 inch in diameter.
• Cut ropes into logs about 3 inches long.
• Place logs on ungreased cookie sheets.
• Bake in a 375 degree oven for 8 to 10 minutes or until done.
• Transfer cookies to wire rack to cool.
• Frost tops with maple frosting: pull tines of fork through frosting so it resembles bark.

Steps:

• Preheat oven to 375°. Line a greased 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. In a large bowl, beat eggs 3 minutes. Gradually add sugar; beat 2 minutes or until mixture becomes thick and lemon-colored. Stir in water and vanilla. Combine the flour, cocoa, baking powder and salt; fold into egg mixture (batter will be thin). , Spread evenly into prepared pan. Bake 10-13 minutes or until cake springs back when lightly touched. Cool 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., For frosting, in microwave-safe bowl, melt chocolate and butter; stir until smooth. Gradually beat in confectioners' sugar and enough milk to achieve desired consistency. , Unroll cake; spread ice cream evenly over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Spread with frosting. Cover and freeze overnight.

Steps:

• Beat egg yolks until fluffy.
• Add sugar and vanilla and beat.
• Add sifted dry ingredients and beat until smooth.
• Whip egg whites and salt until very stiff.
• Fold into above mixture.
• Line jelly roll pan with greased brown paper bag.
• Pour batter on and bake 15 minutes at 375.
• Turn at once onto a towel sprinkled with powdered sugar.
• Roll up and cool.
• When cool, unroll.
• Spread with 1/4 gallon softened ice cream.
• Roll up and freeze.
• Slice when ready to serve.