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Yuletide Logs |
| This traditional festive recipe is really very nutritious and healthy. Below, the first two recipes are from other centuries--very simple to make and delicious--and a real treat at that time. The third recipe is a recent version calling for dried cranberries instead of the traditional dates. Cranberries are even more healthy, according to recent studies! These little treats are tasty and toasty ... |
2 tbls soft butter ½ cup sugar 1 egg 1 tsp vanilla |
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½ cup flour ½ cup chopped dates ½ cup chopped nuts coconut for dredging |
Cream butter and sugar, then add egg and vanilla, beating well. Dredge dates and nuts with flour and stir into butter mixture. Form dough into log shapes 3 ½ inches long. Roll logs in coconut, pressing into dough. Arrange on a greased cookie sheet and bake 15 minutes (or until browned) in 350° F oven. Yield: 20 logs |
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Walnut Logs |
1 cup walnuts ½ cup dates ¾ cup desiccated coconut |
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½ cup brown sugar 1 egg, slightly beaten ¼ cup coconut |
Preheat oven to 350° F. Grind nuts and dates in a food grinder or processor. Mix in ¾ cup of coconut, sugar, and egg. Shape into rolls, ¾” in diameter and 1 ½“ long. Roll in remaining ¼ cup of coconut. Place on greased baking sheet. Bake at 350° F for 10-12 minutes. Yield: 2 dozen |
Cranberry Yule Logs |
1 cup ground nuts ½ cup dried cranberries 1/3 cup Demerara sugar 2 tbls glacée orange peel 1 tbls roasted coffee beans, optional |
½ cup unsweetened coconut ¼ cup sesame seeds 1 egg ¼ cup coconut or sesame seeds for dredging |
Preheat oven to 350° F with a pan of water on the bottom rack. Whisk egg with sugar to combine. Grind cranberries, coffee beans, sesame seeds, orange peel, and ½ cup coconut to a fine consistency in food processor. Combine with egg mixture. Add ground nuts and stir well. |
Take a small lump of dough and squeeze in one hand to compress. Roll between palms to make a smooth log and tamp the ends. Roll logs in ¼ cup coconut or sesame seeds, pressing into dough to adhere. Place on a cookie sheet lined with parchment; bake for 10 – 12 minutes at 350° F, until nicely browned. Yield: one dozen |
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