Subj : Good Tidings Yule Log
To : All
From : Mojo
Date : Thu Jun 30 2016 04:54 pm
Good Tidings Yule Log
Ingredients
Yule Log
3 eggs
1 cup granulated sugar
1/3 cup water
1 teaspoon vanilla
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Powdered sugar
Frosting
1/3 cup butter or margarine, softened
1/3 cup unsweetened baking cocoa
2 cups powdered sugar
1 1/2 teaspoons vanilla
1 to 2 tablespoons hot water
Filling
1 cup whipping cream
2 tablespoons granulated sugar
1 1/2 teaspoons instant coffee granules or crystals
Chocolate Leaves, if desired
12 to 18 fresh nonpoisonous (unsprayed) leaves (such as lemon, grape, mint or
rose leaves or pliable plastic leaves)
1/2 cup semisweet, milk chocolate or white vanilla baking chips
1 teaspoon shortening
Chocolate Decorations, if desired
1/2 cup semisweet, milk chocolate or white vanilla baking chips
1 teaspoon shortening
Fresh Cranberries, if desired
Directions
1. Heat oven to 375�F. Line 15x10x1-inch pan with foil or waxed paper; grease
foil with shortening. In small bowl, beat eggs with electric mixer on high
speed about 5 minutes or until very thick and lemon colored. Pour eggs into
large bowl; gradually beat in 1 cup granulated sugar. On low speed, beat in 1/3
cup water and 1 teaspoon vanilla. Gradually add flour, baking powder and salt,
beating just until batter is smooth. Pour into pan, spreading batter to
corners.
2. Bake 12 to 15 minutes or until toothpick inserted in center comes out clean.
Meanwhile, generously sprinkle clean towel with powdered sugar. Immediately
loosen cake from edges of pan; turn upside down onto sugared towel. Carefully
remove foil; trim off stiff edges of cake if necessary. While hot, carefully
roll cake and towel from narrow end; place on cooling rack. Cool at least 30
minutes.
3. Meanwhile, in medium bowl, mix butter and baking cocoa until well blended.
Stir in 2 cups powdered sugar. Beat in 1 1/2 teaspoons vanilla and 1 to 2
tablespoons hot water until frosting is smooth and spreadable. Cover; set
aside.
4. In chilled medium bowl, beat whipping cream, 2 tablespoons granulated sugar
and the coffee granules with electric mixer on high speed until stiff. Unroll
cake; remove towel. Spread whipped cream mixture over cake. Roll up cake. For
stump, cut off 2-inch diagonal slice from one end. Attach stump to one side of
cake using 1 tablespoon frosting. Frost cake with frosting. Make strokes in
frosting with tines of fork to resemble bark. Loosely cover cake; refrigerate
while making Chocolate Leaves and Chocolate Decorations.
5. To make Chocolate Leaves, wash and dry leaves. In 1-quart saucepan, melt 1/2
cup chips and 1 teaspoon shortening over low heat, stirring until smooth. With
small brush, brush melted chocolate about 1/8 inch thick over backside of
leaves (leave small amount of stem uncovered so it is easier to peel off leaf).
Refrigerate at least 1 hour or until firm. Peel off leaves, handling as little
as possible so chocolate leaves do not become dull or melt. Refrigerate
chocolate leaves until ready to use.
6. To make Chocolate Decorations, in 1-quart saucepan, melt 1/2 cup chips and 1
teaspoon shortening over low heat, stirring until smooth. Pour chocolate
mixture into small plastic bag, large envelope, squeeze bottle or pastry bag
fitted with small pastry tip; cut off small corner of bag or envelope to pipe
out chocolate. Draw desired designs, such as twigs, on plain paper using dark
pen or pencil. Place paper with designs on cookie sheet; cover paper with waxed
paper. Pipe chocolate over outline of designs. If desired, sprinkle with
granulated sugar. Refrigerate 30 minutes or until firm. Carefully remove
designs from waxed paper, handling as little as possible.
7. Decorate cake with Chocolate Leaves, Chocolate Decorations and cranberries.
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