The night started around 6 with some apps and drinks. Next up was the shrimp cocktail and salad then the main course. In between the courses we played a "new to us game" that our son-in-law organized called Minute to Win It - really fun as we pitted the families against each other! It all came down to me and Steph - if I won, then there would be a tie breaker.... lots of pressure! The challenge was to stack 10 cups into a pyramid as quickly as possible and then collapse them back to one stack... I managed to not freak out and won for our team...yay...but then we lost the tie breaker... Oh well, we'll get them next year and win the trophy back!
Last of the night is dessert - and we didn't get to that until about 11:30! This year besides cookies, I found a recipe from Sandra Lee's Christmas magazine called Snowy Yule Log.. A nice, light dessert that is quite easy to make.
The cake is an angel food mix made in a jelly roll pan. After it cools in a powdered sugar towel, unroll and spread with the filling, roll back up and wrap in plastic wrap and refrigerate until ready to serve.
Everyone enjoyed it!
Recipe : Sandra Lee
• 1/3 cup confectioners' sugar
• 1 (16-ounce) box angel food cake mix, Betty Crocker
• 1 (3-ounce) package instant white chocolate pudding mix, Jell-O
• 1 cup cold whole milk
• 1 cup frozen nondairy whipped topping, thawed, Cool Whip
• Confectioners' sugar
1. Preheat oven to 350 degrees F. Line a rimmed 15x10-inch baking sheet with parchment paper. Sift 1/3 cup confectioners' sugar evenly over a clean kitchen towel.
2. Prepare cake mix according to package directions. Pour into prepared pan (I kept out about a cup – didn’t want it to overflow). Bake for 20 to 25 minutes, or until a wooden pick inserted in center comes out clean.
3. Loosen edges of cake from pan, if necessary. Invert warm cake onto prepared towel. Carefully remove and discard parchment paper. Starting at 1 long side, roll up cake and towel together and let cool completely.
4. In a large bowl, combine pudding mix and cold milk, whisking well. Cover, and refrigerate until set. Fold in 1 cup whipped topping.
5. Unroll cake, and remove towel. Spread filling over cake, and reroll, ending seam-side down. Wrap tightly in plastic wrap, and refrigerate until ready to serve.
6. Transfer to a serving platter, seam-side down, and sift desired amount of confectioners' sugar over the top before serving.
Notes: I found that the plastic wrap made the sugar melt – so think next time I might just put in a sealed container