1 cup flour

1/4 teaspoon salt

5 egg yolks

1 1/2 tablespoons water

1 teaspoon almond extract

1 cup sugar

5 egg whites

1/4 teaspoon cream of tartar

Powdered sugar

Chocolate Cream Filling (recipe follows)

Chocolate Frosting (recipe follows)

Grease and flour a 15-by-10-by-1-inch jelly roll pan. Set aside. Stir together flour and salt. In a large bowl, beat egg yolks, water and almond extract with a mixer on high speed for 5 minutes or until thickened. Slowly add 1/2 cup sugar, beating until sugar is almost dissolved.

Wash beaters. In a very large bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add remaining sugar, a little at a time, during the beating process. Fold 1 cup of egg-white mixture into egg-yolk mixture. Fold egg-yolk mixture into remaining egg-white mixture. Fold in flour mixture and spread in the prepared pan. Bake in a 375-degree oven for 12-15 minutes or until top springs back. Immediately loosen cake from pan. Invert cake onto a towel sprinkled with powdered sugar. Roll up warm cake and towel, starting from a short side. Cool.

Gently unroll cake. Spread filling on cake to within 1 inch of edges. Roll up cake without towel. Cut a 2-inch slice from one end of the cake. Place the slice at the side of the "log" to form a "branch." Frost with chocolate frosting. Using the tines of a fork, score the cake lengthwise to resemble tree bark. Or sprinkle lightly with powdered sugar and place on small figures to resemble a winter scene.

Chocolate Cream Filling: In a microwave or small saucepan, melt 1 cup chocolate chips. In a mixing bowl, beat 1 cup whipping cream. Fold about 2/3 cup of cream into chocolate to soften, then fold chocolate back into cream until combined.

Chocolate Frosting: Melt 1 square (1 ounce) baking chocolate with 2 tablespoons butter. Stir in 2 cups powdered sugar, 1/2 teaspoon vanilla and 2 to 3 tablespoons powdered milk to make frosting of spreading consistency.

SHRIMP SPREAD

"I host Christmas Eve dinner every year for all of my family," writes Peggy M. Dalton. "This appetizer became our favorite years ago, and everyone looks for it first as they come in. I love it because it's quick and easy and can be made ahead. And it's red and green — perfect for Christmas!"

8 ounces cream cheese, softened

1/2 cup sour cream

1/4 cup mayonnaise

1 cup seafood cocktail sauce

2 cups shredded mozzarella cheese