Pathwalkers herb gardens - Gypsey Website
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Pathwalkers herb gardens - Gypsey Website

Pathwalkers herb gardens - Gypsey Website Pathwalkers herb gardens - Gypsey Website

gypsey.mavericsa.co.za
from gypsey.mavericsa.co.za More from this publisher
28.03.2013 Views

PathWalkers.Net Interactive Immediately loosen the sides and turn the cake out onto a lint-free towel that has been sprinkled with flour or powdered sugar. Starting at the narrow edge, roll the cake and the towel up together. When cool, unroll and remove the towel. Completely cover the upper surface with the whipped cream. We like to add shreds of chocolate, but this is optional. Re-roll the cake. Now you have a brown and white spiraled "log". Place it on the serving tray or plate to ice it because you won't be able to move it to another server once it has been iced. Spread the chocolate icing over the surface of the cake, don't worry about it being even. After the surface is covered, take a fork to make short,wavy patterns coming the entire surface to give a log like texture. If you want, garnish the center with small pine trimmings or cones (clean ones...) ---------- Easy Yule Log Cake 1 package commercial cake mix, preferably chocolate 2 cans (24 oz.) pre-made frosting in a dark brown color Several tubes of cake decoration frosting in green, white, and red Several toothpicks Preheat oven to 350 degrees. Grease and line a jelly roll pan with waxed paper. Mix the cake according to package instructions and pour a thin layer -- no more than 1/4-inch thick -- into the prepared jelly roll pan. Bake the cake until just underdone. If you can't tell by looking, then use the knife test. When the knife emerges not quite clean from the center of the cake, and when a light touch does not bounce back easily, it needs to come out. Check the cake at 7 minutes, and then every 2 minutes past that. DO NOT overbake or the cake will be hard to work with. Remove the cake from the oven and let it cool slightly. Remove the cake from the pan by lifting out the wax paper. With the dark frosting, coat the top of the cake. Carefully lift one end of the cake and begin rolling it up as if you were rolling up a map. When you are done, anchor the cake with toothpicks and let it cook 5 more minutes. Let it cool for 30 minutes, then frost it with the dark brown icing. Next take the tubes of icing and make holly and mistletoe on the top. To finish, use toothpicks to etch lines in the log. You can decorate with artificial greenery until time to eat. ---------- Winter Solstice Lemon Shortbread 1 cup butter, softened, not melted. 2 Tablespoons lemon juice 1/2 cup and 2 Tablespoons sugar http://www.pathwalkers.net/interactive/print.php?sid=457 (19 of 25) [12/25/2005 12:11:07 AM]

PathWalkers.Net Interactive 2 cups flour (unbleached is best) 1 Tablespoon sugar Beat together butter and lemon juice in a mixing bowl. Slowly add the sugar and the flour, beating continuously until smooth. Put into a 10 inch buttered pan. Press down with your fingers. Bake in 350 degree oven for 20 to 25 minutes (edges will be slightly brown.) Cool on a wire rack. Sprinkle with the Tablespoon of sugar and cut into wedges or squares. ---------- Yule Wreaths 3 Tablespoons butter 3 cups mini marshmallows 1/2 teaspoon vanilla 1/2 teaspoon green food coloring 4 cups crispy rice cereal Melt butter and marshmallows over low heat, stirring. Remove from heat and add vanilla and food coloring. Stir. Fold in rice crispies. On wax paper, with buttered hands, shape into wreaths. Add red hot candies, raisins, or chocolate chips to decorate. Let cool. ---------- Snow Caps 3 egg whites 1/4 teaspoon cream of tarter 1/8 teaspoon salt 3/4 cup sugar Beat egg whites and cream of tarter. Slowly add the sugar while beating. Beat until shiny peaks form. Drop by teaspoon full onto a cookie sheet with a piece of brown bag cut to fit it. Bake at 275 degrees for 45 minutes. This works best on low humidity days. You can add nuts and/or chocolate chips if you wish. ---------- Snow Balls 3/4 cup marshmallow creme 3 ounces semisweet chocolate chips 2 cups peanut butter shredded coconut http://www.pathwalkers.net/interactive/print.php?sid=457 (20 of 25) [12/25/2005 12:11:07 AM]

PathWalkers.Net Interactive<br />

2 cups flour (unbleached is best)<br />

1 Tablespoon sugar<br />

Beat together butter and lemon juice in a mixing bowl. Slowly add the sugar and the flour, beating<br />

continuously until smooth. Put into a 10 inch buttered pan. Press down with your fingers. Bake in 350<br />

degree oven for 20 to 25 minutes (edges will be slightly brown.) Cool on a wire rack.<br />

Sprinkle with the Tablespoon of sugar and cut into wedges or squares.<br />

----------<br />

Yule Wreaths<br />

3 Tablespoons butter<br />

3 cups mini marshmallows<br />

1/2 teaspoon vanilla<br />

1/2 teaspoon green food coloring<br />

4 cups crispy rice cereal<br />

Melt butter and marshmallows over low heat, stirring. Remove from heat and add vanilla and food<br />

coloring. Stir. Fold in rice crispies. On wax paper, with buttered hands, shape into wreaths. Add red hot<br />

candies, raisins, or chocolate chips to decorate. Let cool.<br />

----------<br />

Snow Caps<br />

3 egg whites<br />

1/4 teaspoon cream of tarter<br />

1/8 teaspoon salt<br />

3/4 cup sugar<br />

Beat egg whites and cream of tarter. Slowly add the sugar while beating. Beat until shiny peaks form.<br />

Drop by teaspoon full onto a cookie sheet with a piece of brown bag cut to fit it. Bake at 275 degrees<br />

for 45 minutes. This works best on low humidity days. You can add nuts and/or chocolate chips if you<br />

wish.<br />

----------<br />

Snow Balls<br />

3/4 cup marshmallow creme<br />

3 ounces semisweet chocolate chips<br />

2 cups peanut butter<br />

shredded coconut<br />

http://www.pathwalkers.net/interactive/print.php?sid=457 (20 of 25) [12/25/2005 12:11:07 AM]

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