Dear Readers of the Greater Rochester area,
As promised, for the weekend of Dec. 30 – Jan.1, Jeannette would like to share her peanut butter Yule log recipe with you. When Jeannette moved to the County Line in Webster, she always believed the best gifts for Christmas were the ones you made, that came from the heart. One year Jeannette started to make her grandmother’s peanut butter ball recipe and the thought of standing over a double boiler made her want to cry. Then she thought how can I speed up this process of peanut butter being dipped in chocolate. This is how the peanut butter Yule log was born. It has some of the basic ingredients of the peanut butter ball recipe, but it has some new ingredients that will make it easier to make and still be a big hit for parties or gifts. So if you’re ready, let’s cook.
Here is a list of supplies you will need:
2 baking trays lined with wax paper
2 sauce pans
Measuring cups and measuring spoons
Here is a list of ingredients you will need:
2 – 4 cups of gluten free rice krispies (Nature’s Market at Wegmans)
2 packages of semi sweet chocolate chips
2 sticks of butter
2 cups of peanut butter
1 tablespoon of vanilla
1/2 of a 3 lb. bag of confectioners sugar
1 – 2 teaspoons of olive oil
To start, melt your butter over a medium heat in one of your sauce pans. While that is melting you can set up your double boiler to melt the chocolate chips with. Take a medium size sauce pan and fill it half way with water. Place a small mixing bowl on top of the water. Now pour in one bag of chocolate chips and add 1 teaspoon of olive oil to the chips. Olive oil gives your chocolate a glossy shine for your finished product. Heat your chips on a medium to low heat. Do not get the heat to hot or your chocolate will seize up and be no good to use. Periodically check your chocolate so you will know when all the chips are melted. By this time your butter should be melted. Add your peanut butter and vanilla to the butter. Stir until everything is well mixed. Next add the sugar to the peanut butter mix. You may need to add more than half a bag. Mix in enough sugar to make your dough the consistency of play dough. For this you will have to knead the sugar in with your hands. Make sure all the ingredients are evenly mixed. Now take and line your baking trays with waxed paper. When that is done, pour about 2 cups of gluten free rice krispies onto one tray. Now take your dough and roll a small amount into a log about a 1/2 inch in diameter and about 6 inches long. Once that is done take your log and roll it in the rice krispies. Place that on the empty tray that is covered in waxed paper. Now repeat the process with the remaining dough, until all the dough is gone. Next check your chocolate to see if it is melted. If your chocolate is melted you can take a spoon and pour the chocolate over your logs. When all of the logs are covered with chocolate, you can place them in the refrigerator to harden. Once your chocolate has set up you can remove your logs from the refrigerator and slice into 1 inch slices. After your logs are sliced you can either place the slices on decorative serving plates or place them in those nice cookie tins. Jeannette hopes you will enjoy this delicious candy. Jeannette would love to hear from you. If any one has questions or they have an original recipe that they would like to be featured in this column. They can be submitted to Jeannette at: firstname.lastname@example.org. Have a Happy New Year and don’t forget to tune in next week. The week of Jan. 2 – Jan.8, when Jeannette will feature her venison stew and her rice pilaf recipes. Until then, remember if you can read you can cook.