Eclairs

Shell:

1/2 cup butter

1 cup water

1 cup all-purpose flour

1/4 teaspoon salt

4 eggs

Preheat oven to 450 degrees. Grease a cookie sheet. In a medium saucepan, combine 1/2 cup butter and 1 cup water. Bring to a boil, stirring until butter melts completely. Reduce heat to low, and add flour and salt. Stir vigorously until mixture leaves the sides of the pan and begins to form a stiff ball. Remove from heat. Add eggs, one at a time, beating well to incorporate completely after each addition. With a 2 tsp size cookie scooper spoon dough onto cookie sheet. Bake 15 minutes in the preheated oven, then reduce heat to 325 degrees and bake 15 minutes more, until hollow sounding when lightly tapped on the bottom. Cool completely on a wire rack.

Filling:

1 (5 ounce) package instant vanilla

pudding mix

2 1/2 cups cold milk

1 cup heavy cream
1/4 cup confectioners' sugar

1 teaspoon vanilla extract

Combine pudding mix and milk in medium bowl according to package directions. In a separate bowl, beat the cream with an electric mixer until soft peaks form. Beat in 1/4 cup confectioners' sugar and 1 teaspoon vanilla. Fold whipped cream into pudding.Using a pastry bay pipe filling into shell.

Icing:

4 Tbsp cocoa
6 Tbsp butter
3 Cups powdered sugar
2 Tsp vanilla
6 Tbsp water

Cream butter, vanilla and water. Mix dry ingredients. Add to Creamed ingredients. Spread on top of eclair.

FRUIT TART

Pat-in-the-Pan Butter Crust:

1 1/2 Cups all-purpose flour
1/2 Tsp Salt
8 Tbsp unsalted butter, softened, cut into 8 pieces
2 to 3 Tbsp heavy cream

Position a rack in the center of the oven.  Preheat oven to 400 degrees. Whisk together in a bowl or process for 10 seconds in a food processor: Flour and 1/2 tsp of salt. Add: butter. Mash with the back of a fork or process in a food processor until the mixture resembles coarse crumbs. Drizzle over the top heavy cream. Stir or process until the crumbs look damp and hold together when pinched. Transfer the mixture to a 9-inch pie pan or 91/2 or 10 inch two-piece tart pan. Pat evenly over the bottom and sides with your fingertips. If making a pie, form a crust edge and crimp or flute. Prick the bottom and sides with a fork. Bake until the crust is golden brown, 18 to  22minutes, pricking the bottom once or twice if it bubbles. If you are filling the crust with an uncooked mixture that requires further baking, whisk together: 1 large egg yolk and a pinch of salt.  Brush it he inside of the crust with the egg yolk glaze. Return to the oven and bake until the egg glaze sets, 1 to 2 minutes. Let crust cool completely. 

To moisture-proof the crust, brush over the bottom: 3 Tbsp currant, raspberry, or strawberry jelly, melted, or 1 Tbsp unsalted butter, softened. Refrigerate the shell for 10 minutes to set the glaze or butter.

Filling:

1.5 oz Vanilla Instant pudding 
2 cups fruit

Make pudding according to instructions on the box. Spread the pudding evenly over the crust and arrange in a single layer: whole small berries, sliced strawberries, or thinly sliced fruit. If you wish, brush the fruit lightly with: 2 to 3 Tbsp jelly, melted. If not serving immediately, store in the refrigerator for no longer then 6 hours.

English Toffee

Ingredients:

• 2 Sticks salted butter
• 1 cup sugar
• 1/4 cup water
• 3/4 cup almonds, chopped
• 1 cup chocolate chips
• 1/4 cup almonds, crushed

Melt butter on low heat. Add sugar, water and chopped almonds. Cook on medium high heat, stirring continually until candy turns to the color of a brown paper bag and starts to smoke a little. Pour toffee onto cookie sheet and spread evenly. Sprinkle chocolate chips over hot toffee. Let melt and spread evenly over toffee. Sprinkle crushed almonds over chocolate. Let cool. Break into bite-sized pieces.

German Chocolate Cake

Preheat oven: 350 degrees
Sift together into a large mixing bowl:

• 3 cups flour
• 2 cups sugar
• 1/2 cup coco
• 2 tsp baking Soda

Add: (NO EGGS)

• 2 cups cold water
• 2Tbsp white vinegar
• 2/3 cup oil

Beat with mixer until smooth. Grease and flour 9x13 pan and bake for 30 minutes.

Note: Jesse and I like to make this a layered cake using 2 "8 round pans. You can also make yummy cupcakes.

German Chocolate Cake Coconut Frosting

Ingredients:

• 1 cup evaporated milk
• 1 cup sugar
• 3 egg yolks
• 1/2 cup butter
• approximately 1 1/3 cup coconut
• Vanilla

Stir over medium heat milk, sugar, egg yolks and butter until it comes to a boil. Continue stirring until it cooks and thickens, about 5 to 6 minutes. Remove from heat and cool 5 minutes. Add and stir in the coconut to give it a thick but not dry consistency. Add vanilla and let cool completely. Spread on cake.

German Chocolate Cake Chocolate Frosting

Ingredients

• 2 3/4 cups confectioners' sugar
• 6 tablespoons unsweetened cocoa powder
• 6 tablespoons butter
• 5 tablespoons evaporated milk
• 1 teaspoon vanilla extract

In a medium bowl, sift together the confectioners' sugar and cocoa, and set aside. In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.   

Caramel Apple Cupcakes

I made these for our Halloween party. I hate making caramel apples so I thought this would be a fun replacement. When you frost them with the caramel I would suggest doing a fun drizzle rather than putting a thick coat on top.

Caramel Apple Cupcakes

1 1/4 cups flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 eggs, at room temperature
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
2 rome apples (about 1 pound), peeled and shredded
1 1/2 cups chewy caramel candies
1 tablespoon heavy cream

Arrange a rack in the upper third of the oven and preheat to 350°. Line a cupcake pan with baking liners. In a large bowl, whisk together the flour, baking powder, cinnamon and salt. In a small, microwavable bowl, combine the caramels and cream. Microwave for 1 minute at medium power, then stir; repeat in 30-second intervals until melted and smooth. Let cool. Spread the frosting on the cooled cupcakes.

Eclair Cake

It's funny how the most simple desserts are the best ones. Any time we have visitors over for dinner, I always make this for them. It is fast and yummy, just the way I like it.

ECLAIR CAKE

1 Cup of Water
½ Cup Butter
1 Cup of flour
4 Eggs
½ teaspoon of salt
1 Large Pkg. Instant Chocolate pudding
8oz. Cool Whip or Whipping Cream
Hershey's chocolate syrup

In a saucepan bring butter and water to a rolling boil. Remove from heat and stir in flour and salt until mixture forms a ball. Beat in eggs one at a time, the mixture should be smooth. Pour onto a greased jelly roll pan. bake at 400 degrees for 15-20 minutes or until golden brown. You may need to poke the crust with a fork after 10 minutes if it begins to bubble. After crust has cooled down, top with chocolate pudding and then top with cool whip. Drizzle with chocolate syrup.

Soft Chocolate Chip Cookies

I have never been able to make chocolate chip cookies. Mine always end up flat and crunchy, in fact they don't even look appetizing at all. I had already given up trying to make a good chocolate chip cookie when we arrived at my sister in law, Jocelyn's house one day and she pulled these out of the oven. This recipe was the first one that I was able to get right. You need to be sure to add a little more flour if you live at a higher elevation.

SOFT CHOCOLATE CHIP COOKIES

2 1/4 cups all-purpose flour
1 teaspoons baking soda
1 cups butter, softened
3/4 cups packed brown sugar
1/4 cup white sugar
1 (3.4 ounce) packages instant vanilla pudding mix
2 eggs
1 teaspoons vanilla extract
2 cups semisweet chocolate chips
1 cups chopped walnuts (optional)

Preheat oven to 350 degrees F (175 degrees C).

Sift together the flour and baking soda, set aside. In a large bowl, cream together butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Mix in the eggs and vanilla. Slowly add the flour mixture in. Stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.

Note: I have to add 1/4 cup of flour becuase of the higher elevation.


Bake for 10-12 minutes in the preheated oven. Edges should be golden brown.



Oreo Cookies

I love cookies, but I've never loved the ones that come from the store. Believe it or not, I don't love cooking either. What I love is eating, so when I find a recipe that is fast and yummy I just add it to my stack of favorite recipes.  These cookies are definitely fast and yummy. There is hardly any waiting time from when you start cooking, to the time you start eating. Love it!

OREO COOKIES

Cookie:
1 package Devil Food Cake Mix
1/2 Cup Shortening
2 Eggs
Mix the above ingredients together. Form dough into half inch balls and place 2 inches apart on un greased cookie sheet.

Note: I have to add 1/4 cup of flour becuase of the higher elevation.

 Bake for 6-8 minutes at 350 degrees. Let cool.

Icing:
1 package cream cheese (3 oz.)
½ Cup butter or margarine
1 tsp. Vanilla
2 Cups Powdered Sugar

Mix together cream cheese, butter and vanilla. Slowly add in powdered sugar. Put frosting between two halves. If you want, you can put the frosting in the fridge, to let it firm a little more. (Approx 2 dozen)

Chocolate Chip Cookie Bars

I was pleasantly surprised how yummy these were. I have never been able to make chocolate chip cookies. Now I don't need to, these are so much better! My family came to visit us on 4th of July weekend and couldn't stop eating these. We had to make a second batch they loved them so much.

CHOCOLATE CHIP COOKIE BARS

Ingredients:

3/4 cup butter or margarine
2 eggs
2 tablespoon milk
1-½ cups brown sugar
¼ teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
2 tablespoons vanilla
2 cups flour
1 cup chocolate chips
Chopped pecans

Instructions

· Preheat oven to 350°
· Mix all ingredients
· Pour into a 9 x 13 inch greased pan
· Bake for 20 minutes
· Cool and serve

Note: I like to sprinkle chopped pecans over the top just before I bake them instead of mixing them in. For higher elevation add a little more flour.

Lime Italian Ice


My sister in law Heidi gave me this yummy recipe last summer and it quickly became one of my favorite summer treats. Enjoy!

Lime Italian Ice

3 Cups water
1 1/2 cups sugar
1/2 cup lime juice
lots of ice

Before you begin, fill a large bowl with ice water and put a smaller bowl inside it to chill. Boil the water and sugar. Meanwhile, microwave limes for 10-30 seconds and cut limes in half then juice. Pour lime juice into chilled bowl. Once sugar water has boiled, pour into chilled bowl as well and stir. Let sit for 15 minutes to chill. Pour into 9x13 Pan and freeze for 1 1/2 hours. take out and scrape with fork. Return to freezer for another 1 1/2 - 2 hours.

Caramel Brownies

Having a bad day? Have a peace of heaven. No lie! That is my sales pitch for this recipe, so give it a try. You won't regret it. Chocolate is God's way of giving you a small glimpse of heaven. These brownies take a little more work than I normally like but it hasn't stopped me yet from making them.

CARAMEL BROWNIES

1 pkg. chocolate cake mix (Devil’s Food Cake)
1 cup evaporated milk divided
½ cup (1stick) of butter melted
35 caramels (unwrapped)
3 large Hershey bars (or 6 small ones)

Directions:

PREHEAT oven to 350 F.

COMBINE cake mix and 2/3 cup evaporated milk and butter
(batter will be thick). Spread half off batter into ungreased 13 x 9
-inch baking pan.

BAKE for 15 minutes.

HEAT caramels and remaining evaporated milk in small saucepan
over low heat, stirring constantly, until caramels are melted. Break
chocolate bars into sections and place them over brownie; drizzle with caramel mixture.

DOT remaining batter over caramel mixture until completely covered.

BAKE for 25-30 minutes or until center is set. Cool in pan on wire rack. Cut into 24 squares

CREPES WITH CREAM FILLING AND STRAWBERRY SAUCE

I love cream-filled crepes. Thursday before bed, Jesse came up with the brilliant idea of having crepes for Sunday dinner. I haven't stopped thinking about them ever since. These crepes turned out perfect. For a delicious variation, try making French toast with cinnamon-raisin bread. Use the cream in between two pieces of toast and then top it with the strawberry sauce. Now you have stuffed French toast and you didn't even have to go to IHOP!

CREPES

1 1/2 c. flour
1 T. sugar
1/2 t. baking powder
1/2 t. salt
2 c. milk
2 T. butter, melted
1/2 t. vanilla
2 eggs

Mix flour, sugar, and salt. Stir in remaining ingredients. Spray a crepe pan or small skillet-the one you would fry eggs in. Heat the pan to medium. Use about 1/4 c. of batter for each crepe. Pour batter into pan smoothing it with the back of a spoon to cover holes. It will look like a very thin pancake. When the batter begins to look dry around the edges, use a fork to flip it over. Stack finished crepes between waxed paper. You can freeze them for up to two months. I like to make a double batch and then roll scrambled eggs, cheese, and bacon in them for a yummy breakfast. These are definitely worth the time and effort

CREAM FILLING

1 c. heavy whipping cream
1 8 oz. pkg. cream cheese
2 c. powdered sugar
1 t. vanilla

Mix cream, set aside. Beat cream cheese, sugar, and vanilla. Fold into whipped cream.

STRAWBERRY SAUCE

1/2 c. sugar
2 T. cornstarch (This is to thicken the sauce. In a pinch I've used flour but it turns the sauce cloudy instead of pretty and clear like a gel.)
3/4 c. water
1 T. lemon juice
1 t. strawberry extract
1/4 t. red food coloring
4 c. sliced strawberries (Buy these in bulk during the summer when they are on sale and then freeze in 1 cup portions to use all winter for smoothies and desserts.)

To assemble crepes, put cream in the center. Roll up and then top with strawberry sauce. Yum!

Hot Fudge

I LOVE homemade hot fudge. There could never be too much hot fudge on an ice cream sundae and in my book, death by chocolate would not be a bad way to go. When I was a little girl my mom would make us ice cream sundaes with this hot fudge recipe. I hope you enjoy it as much as I have.

HOT FUDGE

1 cup of sugar
Dash of Salt
2 heaping TBSP of Cocoa

Stir-Fry in pan and heat on medium heat until mixture begins to melt

Add:
1/2 Cup milk (may need a little more)
2 TBSP of butter

Boil 2-3 minutes and stir.

Add:
1 TSP of Vanilla

Let cool