Lila’s Yule Log

Lila’s Yule Log

Cake:
2/3 cup flour
1/4 teaspoon soda
1/4 teaspoon salt
4 eggs

3/4 cup sugar
3 squares unsweetened chocolate
2 tablespoons water

Filling:
½ pint whipped cream
2 tablespoons icing (confectioners’) sugar
1 teaspoon vanilla

Icing:
1/3 cup butter
2 cups icing (confectioners’) sugar
1/4 cup cocoa
2 tablespoons milk
½ teaspoon vanilla

Directions:
Cake:
Preheat oven to 350 degrees F. Grease a 15 x 10 inch jelly roll pan, and line with waxed paper. Grease waxed paper.
Mix flour, soda, and salt together.
Beat eggs in a small mixer bowl at high speed, until thick and light – about 5 minutes.
Gradually add the sugar, and beat until thick.
Melt the chocolate and water together, and add to the egg mixture.
Fold in the dry ingredients, and mix gently but thoroughly.
Spread in prepared pan, and bake for 15 – 17 minutes, until the cake springs back when lightly touched.
Remove from oven and turn out immediately onto a tea towel that has been sprinkled generously with icing sugar.
Remove waxed paper, and trim of any crisp edges of the cake.
Begin at the narrow end, and roll up the cake and the tea towel together. Allow to cool.

Filling:
Whip cream until soft peaks form. Stir in icing sugar and vanilla and whip until stiff.
Unroll the cake when cool, and spread the top with the whip cream.
Re-roll, without the towel.
Cut a thin slice off of each end of the roll, to make them even.

Cake:
2/3 cup flour
1/4 teaspoon soda
1/4 teaspoon salt
4 eggs
3/4 cup sugar
3 squares unsweetened chocolate
2 tablespoons water

Filling:
½ pint whipped cream
2 tablespoons icing (confectioners’) sugar
1 teaspoon vanilla

Icing:
1/3 cup butter
2 cups icing (confectioners’) sugar
1/4 cup cocoa
2 tablespoons milk
½ teaspoon vanilla

Directions:

Cake:
Preheat oven to 350 degrees F. Grease a 15 x 10 inch jelly roll pan, and line with waxed paper. Grease waxed paper.

Mix flour, soda, and salt together.

Beat eggs in a small mixer bowl at high speed, until thick and light – about 5 minutes.

Gradually add the sugar, and beat until thick.

Melt the chocolate and water together, and add to the egg mixture.

Fold in the dry ingredients, and mix gently but thoroughly.
Spread in prepared pan, and bake for 15 – 17 minutes, until the cake springs back when lightly touched.
Remove from oven and turn out immediately onto a tea towel that has been sprinkled generously with icing sugar.

Remove waxed paper, and trim of any crisp edges of the cake.

Begin at the narrow end, and roll up the cake and the tea towel together. Allow to cool.
Filling:
Whip cream until soft peaks form. Stir in icing sugar and vanilla and whip until stiff.

Unroll the cake when cool, and spread the top with the whip cream.
Re-roll, without the towel.

Cut a thin slice off of each end of the roll, to make them even.

Icing:
Soften butter. Combine all ingredients and beat until smooth and of good spreading consistency.

Use the centres of the ends you sliced off the cake to make bumps on the log : Use a little of the icing to affix the bump to the side of the cake – one on each side.

Ice the entire cake with the icing, including the ends and the bumps.
Run a fork along the icing so that it resembles tree bark.

Sprinkle with icing sugar, and decorate with holly or other Christmas decoration leaves.
Store in refrigerator.

Icing:
Soften butter. Combine all ingredients and beat until smooth and of good spreading consistency.
Use the centres of the ends you sliced off the cake to make bumps on the log : Use a little of the icing to affix the bump to the side of the cake – one on each side.
Ice the entire cake with the icing, including the ends and the bumps.
Run a fork along the icing so that it resembles tree bark.
Sprinkle with icing sugar, and decorate with holly or other yule decorations.
Store in refrigerator.

Pumpkin-Praline Pie

Pumpkin-Praline Pie

1 3/4 Cups (397 grams) Cooked and Mashed Pumpkin (about 1 medium pumpkin) or
1 (16 ounce [450 gram]) Can of Pumpkin
1/2 Teaspoon Salt
1 1/2 Cups (360 milliliters) Evaporated Milk
2/3 Cup (151 grams) Packed Brown Sugar
2 Tablespoons Sugar
1 1/4 Teaspoons Ground Cinnamon
1/2 Teaspoon Ground Ginger
1/2 Teaspoon Grated Nutmeg
2 Large Eggs
9 Inch (23 centimeters) Frozen Piecrust
Whipped Cream

With a sharp knife, cut a circular top out of the pumpkin. Scoop out the seeds and scrape the inside of the pumpkin clean. Cut the pumpkin into pieces and peel it like a potato, using either a peeler or a knife. Boil the pieces like you would potatoes for mashing. When soft, drain and mash the pumpkin.

Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius). Beat the pumpkin, salt, milk, brown sugar, sugar, and spices together until smooth, using the low speed on a hand mixer or using a wire whisk. Beat the eggs separately, then add them to the mixture. If you can’t get the mixture to blend smoothly by whisk or mixer, pour the ingredients into a blender and puree’ for 30 seconds. Pour the mixture into the piecrust. Bake for 15 minutes. Reduce the oven temperature to 350 degrees Fahrenheit (175 degrees Celsius). Bake for 35 minutes longer.

Topping

1/3 Cup (76 grams) Packed Brown Sugar
1/3 Cup (76 grams) Chopped Pecans
1 Tablespoon (1/8 stick/15 grams) Butter or Margarine, at Room Temperature

To make the topping, mix the ingredients together. Sprinkle over the pie, leaving a circle in the center bare. Bake for another 10 minutes until a knife inserted into the center of the pie comes out clean. In order to avoid spilling, bake this pie by placing the pie pan on a preheated baking sheet. Refrigerate for 4 hours, until chilled. Garnish the center of the pie with a mound of whipped cream. Refrigerate any leftovers immediately after serving.