does anyone have a a christmas log recipe? the one you don't have to bake?

Question

this is made using morning coffee biscuits, and sweetened milk

Answer 1

The Yule Log recipe is an old traditional Christmas food. Christmas would not be the same without the Yule Log. This makes 10 servings.
INGREDIENTS:
2 teaspoons strong coffee
5 eggs that are separated
4 tablespoons cocoa, divided
1 cup of butter
2 cups sifted confectioners sugar, divided
2 cups of whipped heavy cream
PREPARATION:
Beat egg yolks until yellow and thick.
Add 1 cup sugar, 3 tablespoons cocoa and beat until blended.
Beat egg whites until stiff peaks form. Fold white and yolk mixture together carefully.
Pour into wax-paper-lined 15/2 x 10 1/2 x 1-inch jelly-roll pan.
Bake 12-15 minutes at 350°.
Turn cake out on clean towel dusted with confectioners' sugar.
Remove paper. Trim crusts. Roll tightly in towel, starting with 10-inch side. Cool.
Frosting: Cream butter. Add 1/2 cup confectioners' sugar, coffee, 1 tablespoon cocoa. Beat until fluffy.

Fold remaining 1/2 cup sugar into whipped cream carefully.

Unroll cake. Spread cake with 3 tablespoons frosting. Spread all whipped cream on top of frosting. Reroll cake
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INGREDIENTS
1 pint heavy cream
3 tablespoons unsweetened cocoa powder
5 tablespoons orange-flavored liqueur, such as Grand Marnier or Cointreau, divided
1 tablespoon sugar
3/4 cup low-sugar orange marmalade
1 (9 ounce) box Nabisco Famous Chocolate Wafers
8 nonpareils (or use chocolate stars or small Peppermint Patties)
8 dark chocolate kisses, foil removed
1 (6 ounce) container raspberries (optional)
DIRECTIONS
Beat cream, cocoa, 3 Tbs. liqueur and sugar to stiff peaks in a large bowl. Set aside. Mix marmalade with 2 Tbs. liqueur in a medium bowl. Select a platter long and wide enough to fit a 12-inch yule log with two 'knots.'
On flat side of the first wafer, spread a scant teaspoon of marmalade and 1 1/2 tsps. of the cream mixture over entire surface, then top with another wafer, flat side up. Repeat until you have about 3 inches of wafers. Stand stack on its side at a slight angle on the serving platter. Keep adding to log until 16 wafers remain.
Stack 8 wafers, also on a slight angle, on each side of the log to form two knots.
Spread remaining whipped cream mix over whole log, coating completely, then create 'bark' by running fork tines along the log and each knot. Cover gently with plastic wrap and refrigerate at least 3 hours or overnight.
Using a toothpick or ice pick, make a small hole in the bottom of each nonpareil. Stick a chocolate kiss into each hole to form mushrooms. Decorate log with clusters of mushrooms, and scatter raspberries around the platter. Slice and serve
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INGREDIENTS
1/2 cup sifted cake flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup white sugar
3 eggs, separated
1/4 cup milk
1/8 cup confectioners' sugar
1 1/2 cups whipped cream
2 cups heavy whipping cream
8 (1 ounce) squares semisweet chocolate, melted
1/4 cup butter, softened
1/8 cup confectioners' sugar
1/2 teaspoon green food coloring
8 ounces marzipan
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a 15x10-inch jelly roll pan. Line with waxed paper. Grease paper.
Sift together flour, cocoa, baking powder, and salt.
Beat together sugar and egg yolks at high speed until light and fluffy. At low speed, alternately beat milk and flour mixture into egg mixture.
Using clean beaters, beat egg whites at high speed until stiff, but not dry, peaks form. Fold one third of beaten whites into batter. Fold in remaining whites. Spread batter in prepared pan; smooth top.
Bake cake at 350 degrees F (175 degrees C) until set, 12 minutes.
Dust a clean cloth with confectioners' sugar. Turn cake out onto prepared cloth. Remove waxed paper. Trim cake edges. Starting with a long side, roll up cake, jelly-roll style. Transfer, seam-side down, to a wire rack to cool for 30 minutes.
Unroll cake; remove cloth. Spread whipped cream over cake to within 1 inch of edges. Re-roll cake. Place, seam-side down, on serving plate.
To prepare frosting, in a small saucepan, bring heavy cream, melted chocolate, and butter to a boil over medium heat, stirring vigorously until blended. Remove from heat. Let stand until set. Spread frosting over top and sides of cake.
To prepare garnish, dust work surface with confectioners' sugar. Knead food coloring into marzipan until blended. Using a rolling pin dusted with confectioners' sugar, roll marzipan to a 1/8-inch thickness. Using a small knife, cut out leaves. Arrange leaves, cinnamon candies, and snowmen on top of cake and around plate. Dust with confectioners' sugar. Enjoy

Answer 2

I think this is what you are looking for...

New Zealand Lolly Log Cake



12 servings 10 min 10 min prep
Change to: servings US Metric
125 g butter
180 g fruit puffs (not quite a 'gummy' candy - made in different colors and flavors)
1/2 cup sweetened condensed milk
250 g biscuits, crushed
coconut

Melt butter, stir in condensed milk, cool.
Stir in Fruit Puffs (cut into four) and crushed biscuits.
Shape into log and cover with coconut.
Refrigerate.

*****No?,...try this*******

Merry Biscuit Cookies
No Bake Cookies

300g Merry Biscuits
1 small tin Sweetened Condensed Milk
100g Slightly Grind Walnuts
50g Roasted Coconut
100g Roasted Coconut for rolling



1. Grind merry biscuits till becomes flour.

2. In a mixing bowl, mix merry biscuits flour, slightly grind walnuts, roasted coconut and pour in sweetened condensed milk to form a dough.

3. Make small balls and roll with roasted coconut.

4. Place cookies in a airtight jar.

Answer 3

an subject-unfastened and nutritious smoothie: one million small banana one million/2 cup sparkling strawberries 8 oz. Skim Milk (very chilly) 3 ice cubes upload all products to blender and combine on extreme till at last the ice is blended.

Answer 4

If you have a home ice cream man then buy one from him. It might be easier
Cheers!