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Directions. In a large bowl mix the candied cherries, chopped pecans, sweetened condensed milk, coconut milk, flaked coconut, raisins, vanilla, and crushed vanilla wafers. Batter will be very stiff. Place into pan and store in the refrigerator. I Made It.
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8 ounces pecans, chopped fine. Crush the vanill a wafers until fine. Mix all ingredients together and from into 3 logs. Roll in icing sugar and wrap in foil. Refrigerate & slice. Here's a no-bake cookie that I found in my mom's recipe collection. I haven't made it yet, but it sounds good and simple to make.
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No Bake Fruit Cake or Log. *Save 1 1/2 cups toasted chopped pecans to roll balls or logs in. Toast chopped pecans, while hot mix in marshmallows to melt. Stir in other ingredients by hand. When mixed, divide into several balls or logs. Roll in chopped toasted pecans. *May also wrap securely in plastic wrap to freeze. 1/2 lb. candied cherries 1/.
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To make Genoise cake, heat the oven to 355°F (180°C). Butter and flour the bottom and the sides of the 8-inch (20 cm) round pan (or springform pan). Melt the butter in the microwave and let it cool. In the heat-proof bowl, place eggs, vanilla, and granulated sugar and beat with a hand whisk a few times.
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Let cool completely on the baking sheet, then chop the walnuts. Set aside. Step 4. In a medium bowl, whisk together the flour, salt, ginger, baking powder, allspice, baking soda and cloves. Set aside. Step 5. In a large bowl, combine the butter, brown sugar, lemon zest and orange zest. Pinch off small pieces of the almond paste and add to the bowl.
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Cover and let the fruit soak for at least 4 hours or overnight, stirring occasionally. 2. In a medium mixing bowl, whisk together the flour, baking powder, cinnamon, salt, ground ginger, and nutmeg. 3. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium speed until smooth.
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2. In a medium bowl, sift together the flour, cocoa powder, and salt and sprinkle into the egg mixture, and beat just until combined. 3. In another large bowl with clean beaters, beat the egg whites on medium speed until light and frothy. With the mixer running, slowly add the remaining ¼ cup of sugar.
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Preheat oven to 350º Fahrenheit. Grease and line a 9" x 4" loaf pan with parchment paper. Set aside. In a small bowl, combine the flour, baking powder, salt and spices. Set aside. In a large bowl, combine the butter and brown sugar and beat until light and fluffy (about 2 minutes). Add the warm water, milk, vanilla and eggs.
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Line a 9X13 baking dish or pan with wax paper or parchment paper. Coarsely chop the candied cherries. Mix together graham crackers, coconut, raisins, nuts and candied fruit in a large bowl or stockpot. Stir well to combine. Melt marshmallows in evaporated milk over low heat.
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Step 2. Make the batter: You'll make a classic cake or loaf batter here by first combining the butter and sugar, then mixing in the molasses, extracts and eggs. Combine the dry ingredients separately and gradually add the dry ingredients to the wet until the batter is just mixed. Step 3.
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In a large bowl, combine crushed wafers, condensed milk, and pecans. Mix well to combine. This takes some work. I usually start with a big wooden spoon, but then use my hands. . Divide the mixture evenly and press to form into two logs. Wrap each in wax paper and refrigerate for at least 2 hours to firm up. .
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Prepare the milk chocolate and passion fruit ganache: Cube butter. Over a bowl covered with a drainer, cut passion fruits in 2, scrape to get as much juice as possible, discarding pits. Chop milk chocolate and semi-melt in the microwave or ideally in the bain-marie double boiler.
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In a medium mixing bowl, whisk together the all purpose flour, baking powder, spices, and salt. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, cream the softened butter and light brown sugar together over medium-high speed for 3 minutes, or until light and fluffy.
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How to make chocolate raspberry Yule log. Heat oven to 375°F / 190°C. To make the biscuit, combine flour, cocoa powder, and potato starch. Sift the flour mixture using a flour sifter and set it aside. In a large mixing bowl, beat egg whites with an electric hand mixer at medium speed until soft peaks.
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Cover and let soak for at least 4 hours or up to 24 hours, stirring a few times during the soak. Step. 2 Preheat the oven to 300°F. Butter or spray 2 (9x5-inch) loaf pans with baking spray. Step. 3 In a medium bowl, whisk together the flour, pie spice, baking powder, and salt. Set aside.
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Preparation steps: Pulverize the biscuits. You have two options here: using a blender or a rolling pin. If using the latter, it wouldn't go amiss to wrap the biscuits in foil or a net to prevent.