Watkins
Recipes

• 6 oz/170 g semi-sweet chocolate
• 4 oz/113 g cream cheese
• 1-1/2 cups/375 mL powdered icing sugar
• 1/2 tsp/2.5 mL Watkins Original Double Strength Vanilla Extract
• 1 tsp/5 mL Watkins Extract of choice. Suggestions: Danish Pastry Extract, Hazelnut Extract, Irish Cream Extract, Vanilla Nut Extract, or Almond Extract
• Watkins Baking Cocoa, powdered icing sugar, chocolate, nuts, etc. for decoration

Bûche de Noël
Literally translated as "Yule Log", this traditional French Christmas cake is shaped and decorated to resemble a log.

• 1/3 cup/80 ml all-purpose flour
• 1/4 cup/60 ml Watkins Baking Cocoa
• 1 tsp/5 ml Watkins Cinnamon
• 3/4 tsp/4 ml Watkins Ginger
• 1/4 tsp/1.2 ml baking soda
• Pinch of Watkins (Ground) Cloves
• Pinch of freshly ground Watkins Sea Salt
• 4 large egg whites (save two of the yolks)
• 1/2 cup/125 ml sugar, divided
• 3 tbsp/45 ml buttermilk
• Powdered (Icing) sugar

Preheat oven to 375 F/190 C. Coat a 15 x 10-inch/38 x 28-cm jelly-roll pan with Watkins Cooking Spray . Line with waxed paper; spray waxed paper with Cooking Spray; dust with flour.

In a small bowl, combine flour, Cocoa, Cinnamon, Ginger, baking soda, Cloves and Salt. In another small mixing bowl, beat egg whites until soft peaks form. Increase speed to high and gradually sprinkle in 1/4 cup/60 ml of sugar, beating until sugar dissolves and whites stand in stiff peaks. In a large bowl, using same beaters, beat the 2 egg yolks and remaining 1/4 cup/60 ml sugar until very thick and lemon-coloured; beat in buttermilk. With rubber spatula or wire whisk, gently fold beaten egg whites into egg yolks, one-third at a time. Gently fold flour mixture into egg mixture, one-third at a time. Spread batter evenly in pan. Bake 10 minutes or until top of cake springs back lightly when touched.

Sprinkle clean cloth lightly with powdered sugar. When cake is done, immediately invert hot cake onto towel and roll in jelly-roll fashion. Cool cake roll, seam side down, on wire rack until completely cool, about 1 hour.

To assemble cake:
Gently unroll cooled cake. With metal spatula, spread with Coconut Filling (recipe below) almost to edges. Starting from same long side, roll cake without towel. With sharp knife, cut 1-1/2 inch/4 cm thick diagonal slice from each end of roll; set aside. Place rolled cake, seam side down, on long platter.

Spread some of the Chocolate Frosting (recipe below) over roll but not on cut edges. Place one end piece on side of roll to resemble branch. Place remaining end piece on top of roll to resemble another branch. Spread remaining frosting over roll and branches, but not on cut sides. With tines of a fork, make strokes in frosting to resemble the bark of the tree. Refrigerate cake at least 2 hours before serving. Place Marshmallow Mushrooms (recipe below) around log.

Makes 10 servings.

Coconut Filling:

• 1/3 cup/80 ml evaporated skim milk
• 1/3 cup/80 ml sugar
• 1 tbsp/15 ml butter
• 1 egg, slightly beaten
• Dash of freshly ground Watkins Sea Salt
• 1/2 tsp/2.5 ml Watkins Vanilla
• 1/3 cup/80 ml flaked coconut
• 1/4 cup/60 ml chopped pecans

• 3 tbsp/45 ml Watkins Baking Cocoa
• 1 tbsp/15 ml butter
• 1/2 tsp/2.5 ml Watkins Vanilla
• Dash freshly ground Watkins Sea Salt
• 2 tbsp/30 ml very hot water
• 1-1/2 cups/375 ml powdered icing sugar

• 6 large marshmallows
• Chocolate Frosting (above)
• Watkins Baking Cocoa

Cut each marshmallow in half crosswise. Flatten half of each marshmallow for cap of mushroom. Roll other half between palms to create stems. Attach caps to stems with chocolate frosting. Dust tope of mushrooms with cocoa. If desired, meringue mushrooms can be substituted instead of marshmallow mushrooms.


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