Buche de Noel (Yule Log)

We were in charge of a desert this year (2009) for Christmas and I wanted to make a dish that was very traditional. I found this recipe on Allrecipes.com and it received rave reviews.

• 5 eggs, room temperature, separated
• 2/3 cup sugar
• 2 tablespoons all-purpose flour
• 3 tablespoons unsweetened cocoa

 FILLING:

• 2 1/2 tablespoons all-purpose flour
• 1/2 cup milk
• 1/2 cup sugar
• 1/2 cup butter, softened
• 1/2 teaspoon vanilla extract
• 1/2 cup chopped walnuts
• MOCHA BUTTER CREAM FROSTING:
• 1 cup butter, softened
• 1/2 cup confectioners' sugar
• 1 tablespoon unsweetened cocoa
• 1 teaspoon strong coffee
• confectioners' sugar
• Chopped nuts

Directions 

In a large mixing bowl, beat egg yolks at high speed until light and fluffy. Gradually add sugar, beating until mixture is thick and light-colored. Add flour and cocoa, beating on low speed. In another bowl, beat egg whites until soft peaks form; fold into batter. mix until no streaks of white remaining. Grease a 15-in. x 10-in. x 1-in. pan; line with waxed paper, and grease and flour paper. Spread batter evenly in pan. Bake at 350 degrees F for 15 minutes or until cake springs back when touched lightly. Cover with waxed paper and cool completely on wire rack. Remove paper; invert cake onto an 18-in. long piece of waxed paper dusted with confectioners' sugar. Trim edges from all four sides of cake. For filling, combine flour and milk in a saucepan. Cook over low heat; stirring until thick. Cool. In a mixing bowl, cream sugar, butter and vanilla. Add flour mixture; bet until fluffy. Fold in walnuts if desired. Spread on cake; roll up, jelly-roll style, starting from one short end. For frosting, beat butter until fluffy in a small bowl. Beat in sugar, cocoa and coffee. Spread over cake, using a fork to create a bark-like effect. Sprinkle with confectioners' sugar and nuts if desired.

Oatmeal Cookies in a Jar

These looked amazing in a Christmas gift basket.

1 cup of all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cups packed brown sugar
1/2 cup white sugar
2 cups rolled oats
3/4 cup raisins

1. Mix together flour, cinnamon, nutmeg, baking soda, and salt. Add to the bottom of the jar.
2. Layer brown sugar, white sugar, rolled oats, and raisins in the jar.
3. Attach a tag with the following instructions:
Oatmeal Raisin Spice Cookies
1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper. 2. Empty jar contents into a large mixing bowl. Mix thoroughly. 3. Mix in 3/4 cup softened butter or margarine. Stir in one slightly beaten egg and 1 teaspoon of vanilla. Mix until completely blended. Shape into walnut sized balls and place on parchment lined cookie sheets 2 in. apart. 4. Bake for 11 to 13 minutes or until edges are lightly browned. Cool 5 minutes on cookie sheet before transferring to wire racks to finish cooling.

Holly Leaves

Found this gem of a recipe in Gram's recipe box. What a treat!

1/4 cup butter
32 large marshmellows
1 1/2 teaspoon green food coloring
2 1/2 cups of Corn Flakes
Cinnamon  Candies (Red Hots)

1. In a double boiler, melt butter. Once melted, stir in 32 large marshmellows. Stir until completely melted dand well blended with the butter.

2. Add green food coloring and mix well. Slowly add in Corn Flakes. Be careful not to crush them. Keep stiring until the Corn Flakes are covered in the green mixture.

3. Drop by the teaspoonful onto wax paper. While still sticky, add red cinnamon candies. Place in a cool place to harden. ENJOY!

NOTE: If you find it difficult to get mixture off of the spoon, dip the spoon in hot water.

Cranberry Pistachio Biscotti

This is a great holiday cookie recipe by Gerry Meyer on AllRecipes.com.

• 1/4 cup light olive oil
• 3/4 cup white sugar
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 2 eggs
• 1 3/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1/2 cup dried cranberries
• 1 1/2 cups pistachio nuts

1. Preheat the oven to 300 degrees F (150 degrees C).
2. In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand.
3. Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily.
4. Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F (135 degrees C).
5. Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool.