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Egg Nog Yule Log Consists of Tomato Spice Cake, Filling and Meringue

Tomato Spice Cake
1 C Butter
3 C sugar
3 egg yolks
1 teaspoon vanilla extract
1 C tomato sauce
1/ 2 C water

Cream the butter and sugar, then stir in egg yolks and vanilla. Combine tomato sauce and water in a separate bowl.

3 C flour
1 1/ 2 teaspoon baking soda
1 teaspoon baking powder
1/ 2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground ginger
1 teaspoon nutmeg
1 teaspoon all spice

Sift together and mix into sugar, egg yolk mixture alternately with tomato sauce mixture until just combined.

3 egg whites
1 C sugar

Whip egg whites until they are foamy and slowly add sugar until they form soft peaks. Fold into cake batter.

Spread batter onto a lined half sheet pan and bake at 320 degrees for about 15-20 minutes and toothpick comes out clean. Cool completely.

Egg Nog Filling
2 C vanilla pudding
2 tablespoons butterscotch schnapps
2 tablespoons brandy
2 tablespoons rum

Mix liquor into 2 cups of your favorite vanilla pudding

Spiced Meringue
3 egg whites
1 C sugar
1/ 4 C water
1/ 4 teaspoon cinnamon
1/ 4 teaspoon nutmeg

First whisk egg white just until foamy. Then boil sugar and water until it reaches soft ball stage or 240 degrees on a candy thermometer. Slowly drizzle a steady stream into foamy egg whites on the side of the mixing bowl while mixer is on high speed. Mix until meringue cools to room temperature and is glossy and forms stiff peaks. Sprinkle in cinnamon and nutmeg and mix until just incorporated.

Spread the filling onto 3/ 4 of the cake starting along the edge of the length of one side of the cake. Start rolling from pudding side until you form a log shape. Cut off both ends. Place on serving platter and spread meringue onto the outside of the entire log. Quickly run a flame from propane torch over the meringue until brown and toasty.


Macadamia Nut Shortbread Chopsticks

3 C Butter
2 C sugar
1 1/ 2 teaspoon salt
8 egg yolks

Cream butter, sugar and salt. Add egg yolks and set aside.

2 C flour
2 C mochiko nuts
1/ 2 C macadamia nuts, finely chopped

Mix together flour, mochiko and macadamia nuts. Mix flour mixture into butter mixture. Spread or press dough onto a half sheet pan and bake at 350 degrees for approximately 20 -30 minutes. Let cool partially and cut into sticks while still warm. After cookies are completely cool they will be easier to take out of the pan to package or eat.

Cookies should be kept in an airtight container.