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Buche De Nol (Christmas Log Cake)

Author/Submitted by:
Servings: 16
Categories: Cakes / Christmas / Desserts

Ingredients:
    -----CAKE-----
1  c  Cake flour, sifted
1/4  ts  Salt
1  t  Baking powder
4    Egg
1  c  Sugar
1/4  c  , water
1  tb  Lemon juice
    -----MERINGUE MUSHROOMS-----
2    Egg white
1/4  c  Cream of tartar
1/4  c  Sugar
    Cocoa, powdered
    -----BUTTER CREAM-----
1  c  Butter, sweet, softened
3    Egg yolk
    -----ICING-----
1  tb  Espresso, powdered
1  tb  Milk
3  c  Sugar, confectioners, sifted
    Food coloring, green

Directions:
Calories per serving: 364 Fat grams per serving: 14 Approx. Cook Time: 1:30 Grease a jelly roll baking sheet. Line with parchment paper. Grease the parchment paper. Sift dry ingredients together. Beat eggs at high speed about 5 to 10 minutes. Add sugar by tablespoonfuls. Continue beating until the butter is very thick. Then add lemon juice and water. Fold in dry ingredients in four stages, 1/4 cup at a time. Spread evenly on the baking sheet. Bake at 375 F. for 15 minutes or until the sponge springs back when tested. Sift powdered sugar onto the sponge. Turn cake out onto a clean tea towel. Remove parchment paper. Trim edges of the sponge if they are crispy. Roll up gently, leaving towel inside, while still warm. Let cool. Beat egg whites, and when foamy add the cream of tartar. When soft peaks form, gradually beat in the sugar. Beat until meringue is stiff and glossy. Pipe meringue through a pastry bag, making and equal number of stems and caps to resemble small mushrooms. Bake mushroom pieces at 250 F. about 45 minutes. When cool, glue them together with butter cream icing and dust lightly with cocoa in a fine strainer. Beat egg yolks and butter together until smooth. Add coffee and milk. Gradually add powdered sugar. Beat until smooth. Mix about 1/3 cup to 1/2 cup of the frosting with green food coloring for the ivy decoration. To assemble: Unroll cooled sponge, remove towel, spread, cake with butter cream icing. Roll up. Cut off at a diagonal, a 2" slice. This is the tree stump. Frost the outside, then add the stump and frost. Make ivy patterns. Add the mushrooms. Dust the whole cake very lightly with powdered sugar, to simulate snow. Keep in refrigerator. Cut with serrated knife. From Anne Clark La Bonne Cuisine Cooking School Austin, TX Shared by Sam Waring ============================================== Recipe: Peanut Butter Delight 1 stick margarine 2 1/2 cups quick oatmeal 2 cups sugar 1/2 cup peanut butter 1/2 cup milk 1/2 tsp vanilla 1/2 cup cocoa Mix margarine, sugar, milk and cocoa. Bring to a boil and boil one minute. Remove from heat. Add quick oatmeal, peanut butter, and vanilla. Mix well. Pour into 13x9 inch greased pan. Cool and cut into squares. May also be dropped on waxed paper. Shared by Carol McCollum ================================================================= Recipe: Turkey with Fettucine Here is one of the ways I have used some of our leftover turkey breast. You are warned that this is a beta version. Take a suitable amount of turkey breast for two people and cut into long strips, with the grain. Grab various members of the onion family from the pantry. I used two handsful of shallots, chopped coarsely, 1 bunch of green onions, chopped, and 3 cloves garlic (my wife is fighting a cold), chopped. Put 2 Tb olive oil into a saute' pan and set heat to medium. Add the garlic, scalliions and green onions and saute' for a few minutes. Then add the turkey to the pan and continue to saute' for a few more minutes, reducing the heat slightly perhaps. Add a pinch of salt and some black pepper. Add 1 tbs oregano (or maybe more if you prefer more oregano taste). Mix in. Then add 1/4 cup red wine vinegar and cover, on low heat. If you let it cook for now more than ten minutes, that isn't quite enough time for all of the vinegar to cook away, and the turkey and stuff comes out with a very nice tang, reminiscent of citrus. Serve over fettucine. Shared by Charles Yeomans ==============================================


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