Noelpecanlogs Recipes

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HOLIDAY PECAN LOGS

Meet the Cook: For 50 years, I've turned to this beloved recipe to make candy to give away at Christmas. Of the many types I've tried, these pecan logs continue to be the most popular. I'm a registered nurse who managed to juggle my profession with raising our five children. Besides cooking and baking, my interests include sewing and putting together family photo albums. -Maxine Ruhl, Fort Scott, Kansas

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 3-1/4 pounds.

Number Of Ingredients 9



Holiday Pecan Logs image

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.

Nutrition Facts : Calories 264 calories, Fat 12g fat (4g saturated fat), Cholesterol 12mg cholesterol, Sodium 96mg sodium, Carbohydrate 40g carbohydrate (35g sugars, Fiber 1g fiber), Protein 2g protein.

2 teaspoons plus 1/2 cup butter, softened, divided
3-3/4 cups confectioners' sugar
1/2 cup nonfat dry milk powder
1/2 cup sugar
1/2 cup light corn syrup
1 teaspoon vanilla extract
1 package (14 ounces) caramels
1 tablespoon milk or half-and-half cream
2 cups chopped pecans

ANTS ON A LOG

This is a fun snack that kids can make. It consists of artfully arranged celery, peanut butter, and raisins.

Provided by Michele O'Sullivan

Categories     Appetizers and Snacks     Snacks     Kids     Quick and Easy

Time 5m

Yield 10

Number Of Ingredients 3



Ants on a Log image

Steps:

  • Cut the celery stalks in half. Spread with peanut butter. Sprinkle with raisins.

Nutrition Facts : Calories 91.3 calories, Carbohydrate 6.4 g, Fat 6.6 g, Fiber 1.2 g, Protein 3.5 g, SaturatedFat 1.4 g, Sodium 75.7 mg, Sugar 3.9 g

5 stalks celery
½ cup peanut butter
¼ cup raisins

CHRISTMAS PECAN LOGS

This is such a nice "old fashioned" candy to make for the holidays. You need to make this in advance as the candy needs to sit for a couple of days for the flavors to come together. Make sure you read the recipe twice before starting. Takes some effort, but this is so delicious and a very special addition to any Christmas cookie tray - Enjoy!

Provided by kelycarter_

Categories     Candy

Time 2h

Yield 50 slices

Number Of Ingredients 8



Christmas Pecan Logs image

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.

2 cups sugar
1 1/2 cups water
2 tablespoons light corn syrup
1/3 cup maraschino cherry, drained & finely chopped
14 ounces vanilla caramels
3 tablespoons butter
2 tablespoons water
2 cups chopped pecans, lightly toasted

NOEL PECAN LOGS

Make and share this Noel Pecan Logs recipe from Food.com.

Provided by southern chef in lo

Categories     Candy

Time 25m

Yield 24 dont know how many

Number Of Ingredients 6



Noel Pecan Logs image

Steps:

  • Mix sugar, marshmallow cream, and vanilla together.
  • Shape into logs and freeze.
  • Melt margarine and caramel. Dip logs in caramel mix and quickly roll in pecans.
  • Wrap in plastic wrap.
  • These can be made ahead and frozen.
  • To make a pretty gift, use colored plastic wrap and tie ends with ribbon.

1 (1 lb) box powdered sugar
1 (7 ounce) jar marshmallow cream
1 teaspoon vanilla
1 (14 ounce) package caramels (Kraft recommended)
2 tablespoons margarine
chopped pecans

PECAN LOG

Found this recipe on a bag of confectioners sugar. Sounds like it would be great to add to my list of Christmas candy.

Provided by ProudMomof4

Categories     Candy

Time 10m

Yield 8 logs, 8 serving(s)

Number Of Ingredients 4



Pecan Log image

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.

1/2 cup butter
4 cups confectioners' sugar
4 tablespoons sweetened condensed milk
1/2 lb pecans, chopped

TENDER PECAN LOGS

Folks always ask me to make these tender nutty logs. Not overly sweet, they're just right with a steaming cup of coffee or tea. —Joyce Beck, Gadsden, Alabama

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 2-1/2 dozen.

Number Of Ingredients 6



Tender Pecan Logs image

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.

Nutrition Facts : Calories 117 calories, Fat 9g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 62mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.

1 cup butter, softened
5 tablespoons confectioners' sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1 cup finely chopped pecans
Confectioners' sugar

CHOCOLATE DIPPED PECAN LOGS

This shortbread cookie is chock full of nuts and then dipped in bittersweet chocolate. Adapted from All Butter Fresh Cream Sugar Packed Baking Book by Judy Rosenberg. Enjoy!

Provided by Sharon123

Categories     Dessert

Time 55m

Yield 36 cookies

Number Of Ingredients 7



Chocolate Dipped Pecan Logs image

Steps:

  • Preheat oven to 325*F.
  • Line 2 cookie sheets with parchment paper or leave the sheets ungreased.
  • Using electric mixer on medium speed, cream butter, sugar and vanilla in medium mixing bowl until light and fluffy, about 1 1/2 minutes. Stop the mixer once or twice to scrape down bowl with rubber spatula.
  • Add flour and salt and blend on medium speed about 1 minute. Scrape the bowl and add the nuts with several more turns of the mixer.
  • Measure out slightly rounded tbls. of dough and shape them into little logs 2 1/2" long. Place the logs 1 1/2" apart on prpared cookie sheets. Flatten slightly with your palm so they are about 1 1/2" wide.
  • Bake cookies until lightly golden, about 30-35 minutes. Cool on cookie sheets.
  • When cookies are cool, melt the chocolate in top of double boiler placed over simmering water.
  • Pour the melted chocolate into a small deep bowl and dip half of each cookie into the chocolate, using the rim of the bowl to scrape any excess chocolate off the bottom of the cookie.
  • As they are dipped, place the cookies on a large sheet of waxed paper and allow to set until the chocolate hardens, several hours. If it is a humid day, refrigerate them in order to speed the procees. Enjoy!

1 cup unsalted butter, room temperature (2 sticks)
1/2 cup sugar plus 2 tbls. sugar
2 teaspoons vanilla extract
4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup pecans, coarsely chopped
6 ounces bittersweet chocolate

BUCHE DE NOEL (YULE LOG)

A traditional French desert that is meant to resemble the yule log.

Provided by Clay Walters

Categories     Desserts     Chocolate Dessert Recipes     Dark Chocolate

Time 1h34m

Yield 10

Number Of Ingredients 12



Buche de Noel (Yule Log) image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch jelly roll pan with 1 teaspoon butter and line with parchment paper. Grease parchment paper with 1 teaspoon butter.
  • Whisk flour, cocoa powder, and salt together in a small bowl.
  • Combine egg yolks, 1/4 cup confectioners' sugar, and vanilla extract in a bowl; beat with an electric mixer on medium-high speed until pale yellow, 3 to 4 minutes.
  • Clean the beaters of the electric mixer. Beat egg whites in a bowl on medium-high speed until foamy, 1 to 2 minutes. Gradually add 1/2 cup confectioners' sugar and beat until stiff peaks form, 2 to 3 minutes more.
  • Fold egg yolk mixture gently into the egg whites. Fold flour mixture in gradually until batter is smooth.
  • Pour batter into the prepared jelly roll pan and spread evenly with an offset spatula.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 8 to 10 minutes. Let cool, about 30 minutes.
  • Combine 1 cup heavy cream, 3 tablespoons confectioners' sugar, and sour cream in a bowl; blend with an electric mixer on medium-high speed until stiff, 1 to 2 minutes.
  • Turn the jelly roll pan so the shorter side faces you. Spread whipped cream over the cake, leaving a 2-inch border at the top. Roll up cake toward the uncovered border, letting the parchment paper fall away as you roll. Place roll seam-side down on a serving platter.
  • Place 1/2 cup heavy cream in a small saucepan over medium-low heat until warmed through, 3 to 5 minutes. Remove from heat and stir in chocolate chips. Let stand until chocolate softens, about 3 minutes. Stir with a spatula or wooden spoon until ganache is smooth and creamy.
  • Drizzle chocolate ganache over rolled cake. Let stand until set, about 5 minutes. Run a fork through the ganache to create a tree bark effect.

Nutrition Facts : Calories 336.8 calories, Carbohydrate 32.8 g, Cholesterol 126.1 mg, Fat 22.7 g, Fiber 1.3 g, Protein 5.4 g, SaturatedFat 13.2 g, Sodium 113 mg, Sugar 11.7 g

2 teaspoons butter
⅓ cup all-purpose flour, sifted
⅓ cup unsweetened cocoa powder
¼ teaspoon fine salt
4 eggs, separated
¾ cup confectioners' sugar, divided
1 teaspoon vanilla extract
1 cup heavy whipping cream
3 tablespoons confectioners' sugar
1 tablespoon sour cream
½ cup heavy whipping cream
8 ounces dark chocolate chips

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