Eclair cake different recipe

I needed a very easy and quick dessert for tonight so I had all ingredients for the exception of the frosting for this recipe so it’s was made effortlessly .  

I don't keep canned frosting handy because imo homemade is very easy to make and I always have the ingredients to make it.  Powdered sugar, vanilla , milk and softened butter always make a yummy icing/frosting).  I added 1/4 cup

Of baking cocoa and it turned out to be perfect chocolate topping.

Hint:  did you know? If you icing is too thick pop it in the microwave for a few seconds and it’ll be easy to spread…

Enjoy!

• 2 (3.4 ounce) packages instant vanilla pudding mix (see note 1)
• ▢ 3 1/2 cups milk
• ▢ 1 (8 ounce) container whipped topping thawed 
• ▢ 1 box graham crackers
• ▢ 1 can dark chocolate frosting or make your own frosting. *** I  made my own using the one on the back of the baking Cocoa container. 

• In a medium bowl, whisk together pudding mix and milk until smooth. Fold in whipped topping.
• Line bottom of a 9-inch x 13-inch pan with a single layer of graham crackers, breaking some if necessary to fill the layer. Pour half the pudding mixture over the crackers and spread evenly.
• Top with another layer of crackers. Pour the remaining pudding mixture over the second layer of crackers and top with a third layer of crackers.
• Carefully spread the frosting over the top layer of graham crackers. Refrigerate at least 8 hours or overnight. Serve chilled and store any leftovers covered in the refrigerator.

Adapted from culinary hill

Banana bread

Banana Bread (my daughter's recipe)  Kids and adults love it!
1 3/4 cups all purpose flour
2/3 cup sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt(if using salted butter eliminate it)
1 cup mashed bananas(2 bananas)
1/3 cup butter (softened)
2 tablespoons milk
2 eggs
1/4 cup chopped walnuts(optional)
Combine dry ingredients.  Set aside..

Beat eggs,sugar and butter..

Add dry ingredients alternating with milk..

Add  mashed bananas..Beat slowly until well blended..  

I grease my pans with cooking spray generously.

Bake 350° in loaf pan approx. 45 minutes..

If I use muffin pans or muffin loaves I bake approx. 30 minutes until lightly golden..Test center with toothpick ..

Enjoy!

Cream puffs/ Eclairs

Hubby was looking for sweets and immediately mentioned eclairs.  We both enjoy them and when you make your homemade custard they are hard to resist.

The puff recipe is super easy and as long as you store them in a cool place they should keep for a few days.  Lightly cover with wax paper until you are ready to fill.

Note:  Make sure you scoop out all of unbaked dough in center after you cut them and dis guard.

Original recipe 10-1-16

Add caption

Puff ingredients:

1 cup water 
1 stick butter 
1 cup flour
Bring water and butter to boil, lower heat. Add flour stirring constantly until mixture works away from sides...Take off stove beat in 4 eggs one at a time into flour mixture.

Grease and flour cookie sheet.  By heaping Tablespoon spoon dough into large mounds or a little narrower making sure to leave space in between for dough to spread out if you want a eclair (oval) type look.

Bake 400 degrees for 40 minutes.  Turn oven off leave in oven 15 min. more.
When completely cool cut half way across and scoop out any remaining dough in center.  Fill with custard cream and either sprinkle powdered sugar on top for making a chocolate icing.

For years I have made the custard recipe below.  I used to make it on top of the stove and always worried about it burning/scorching so a few years back I decided to try it in our microwave and have made it this way ever since.  Enjoy!

NOTE:  USE AN ICE CREAM SCOOPER TO MAKE MORE UNIFORM CREAM PUFFS..


Microwave Custard Filling:
1/4 cup corn starch

1/3 cup sugar
2 cups milk( I used 2%)Or whole Milk is the best.
2 Egg yolks
2 Tablespoons butter
1 tsp. vanilla

In a medium glass bowl combine corn starch and sugar.  With a whisk , gradually stir milk into the corn starch.

Place above milk, cornstarch, sugar mixture in microwave on high power for 5 to 7 minutes or until thickened and bubbling, stirring after each 2 minute interval.  

Take out of microwave using whisk gently whisk half of the hot milk mixture into the egg yolks and then add the rest of the egg mixture into remaining hot mixture..

Microwave on high power for 1 1/2 to 2  1/2 minutes or until thickened and heated through, stirring after each 45 second interval.  Using a wire whisk blend in butter and vanilla.

Chocolate Topping:

Start with 1 Tablespoon softened butter
1 Tablespoon cocoa
1 Tablespoon powdered sugar
1 tsp. milk

With a wire whisk blend all ingredients.  

Depending on how many cream puff/eclairs you are going to fill, adjust recipe.  The above was able to top 3 nicely.  I only do a few at a time or as needed.  My recipe made 10 puffs of average size.  Store puffs in a cool place or fill and refrigerate. You can also sprinkle powdered sugar on top instead of chocolate.  

Happy Baking from my kitchen to yours,

Buttery Chocolate Chip Cookies

Updated:  12/9/2022

Note:  I've eaten these cookies and they are fabulous!

This is a recipe from a friend who makes them often for the kiddo's so this is one of the recipes that will be included in the graduation party dessert tray. 

Our grandson is graduating this weekend and Grammie knows there are several special cookies that he and his brothers like so along with the cookie recipe below (loves CC Cookies) and my Italian Anise cookies (note if you don't care for anise substitute your favorite extract) if you like.

Daniel is our oldest and first grandchild for us.  I can't believe how the time has flown. The little chubby baby born that warm day in August has become such a pride and joy to us.  We were excited to become grandparents but didn't realize how quickly time would fly and in a blink of an eye(what seemed to us) he'd be graduating from high school and off to college.

He is graduating with honors and will attend Penn State Main campus.  An engineering major he has pretty much made up his mind what he wants to do and I am sure he'll do it well.  We are so proud of him!!!

On to this wonderful Chocolate Chip recipe.  Enjoy!

4  1/4 cups All purpose flour

1tsp. Baking soda

1tsp. Baking powder 

1 1/2 cups butter

1  1/4 cups sugar

1  1/4 cups firmly packed brown sugar

2 Eggs

1 tablespoon vanilla 

2 cups chocolate chunks or morsels

Heat oven to 375°.

Combine flour, baking powder, baking soda in a bowl and set aside.

In your upright mixer combine butter, regular sugar and brown sugar.  Beat at medium speed.  Add eggs and vanilla.

Reduce speed beat on low slowly adding flour mixture.  Best until we’ll mixed.  Add chocolate .  Mix chocolate with a wooden spoon until incorporated.

Using a meatball size scooper( tablespoon size). Place on an ungreased cookie sheet. Spacing well.  Bake 10 to 12 minutes depending on size and your oven.****  Ovens vary in temperature.. 

 Do not overbake but they should be light golden brown.

Let stand a few minutes before transferring to cooling rack.

For approximately 2 to 2 1/2 size cookie you will get about 4 dozen.

Original 2015

Check out the label selection of the blog under cookies or desserts for more fabulous recipes.

Raspberry cookie bars

My good friend Nancy shared this recipe with me after she gave me a taste of hers.  OMG they are delicious.

If you are looking for a recipe that serves many this would be it.

Not only tasty and buttery but with the topping of fruit it makes for a beautiful presentation.  Everyone will love it.  I am sure.

Enjoy!

PS:  it doesn’t have to be Christmas to make cookies!0

Raspberry Bars

2/ 1/4 c flour
1 c sugar
1 cup chopped nuts(I used pecans)
1 c soft butter
1 egg

Combine and press 3/4 of mixture into a 9x13" sprayed pan(remember to save about 1/4 of crust mixture for topping.

Filling:

1-10-12 oz. jar of raspberry preserves(I used raspberry and blackberry jam)

Spread preserves over crumb base to with-in 1/2 of edge.

Break remainder of crust mixture into small crumb pieces and top the preserves.

Bake 350 degrees for 45 minutes or until golden brown.  Cool completely and cut into small squares.  Store in a cool area.

Less sugar Ricotta cookie logs/ rolls

Today’s Ricotta logs/rolls

11/24/2024

This is my own creation. 

12/22/23

 Updated:

My easy Ricotta logs.  

Playing with my ricotta cookie recipe.

Concerned about your sugar consumption?  Try my ricotta cookie recipe with half the sugar and made into rolls as an option to individual cookies.

Ingredients;

1 cup  sugar

1stick softened butter

3 eggs ( room temperature)

1 lb. Ricotta ( you can use reduced fat)

1to 2 tsp.  Extract of choice ( we like anise, orange, lemon as our favorites)

4 cups flour 

1tsp. Baking soda

1/4 cup Milk to brush logs before baking

Icing

Confectionery sugar 

A few tablespoons Milk or vanilla creamer for icing 

Using an upright mixer Beat sugar and softened butter, add eggs then slowly add flour and 1 tsp. Baking soda and ricotta.

   

 Mixture will be thick but easy to manage.

On a large cookie sheet lined with parchment paper or aluminum foil, spray with cooking spray then drop large tablespoons of batter in a vertical line.  ( approximately 8 tablespoons) make a roll.  Smooth edges making sure it looks like a long roll.

***Smooth sides and top of rolls. These pictures are an example of how they look before baking them.  They  have chocolate chips in them.

***I do not usually put any thing in them.

Brush rolls with with milk before placing in oven.

Bake at 375 degrees approximately 20/25 minutes until when you insert toothpick in center it comes out clean. Oven temperatures vary.

Cool completely.  When rolls are cooled using a small brush  rolls  with icing.

Icing instructions :

Approximately 1 cup confectionery (powdered sugar)

Milk or French vanilla creamer.  With a large spoon slowly add milk to confectionery sugar until desired consistency.

Spread over rolls! Once icing dries cut with a serrated knife.  

Rolls freeze well.

Store in cool area or refrigerate until serving. I store mine in a container  with wax paper in between to keep from drying out.  

***if freezing rolls wrap securely with freezer paper or aluminum foil.

Yummy!

Pudding cake

I use a basic cake using a white cake mix or flavor of choice. Follow instructions on box.

I large chocolate instant pudding 

3 cups milk whisk until pudding starts to thicken slightly.

8 oz. cool whip

Or real whipped cream

13x9 inch baking pan.  Do not grease.  Bake 350 for time noted on box.

Cool cake completely.

After cake is cooled pour slightly thickened pudding over top of cake evenly.

Allow to set in refrigerator about 1/2 hour.  Remove from refrigerator , top with cool whip and serve when set.

Enjoy!

Peanut Butter Cookies

Hi Everyone:

Our grandson is visiting and his favorite cookies involve peanut butter so I'll be making these today and I'm sure soon again.

1 1/3 Cups Flour

3/4 tsp. baking soda

1/2 tsp. baking powder

1/2 cup butter softened(I use salted)

1/2 cup light brown sugar(packed)

1/2 cup granulated sugar

3/4 cup regular peanut butter(I use Jif)

1 tsp. vanilla

1 egg

Hershey kisses

Preheat oven to 350 degrees F. Line two 18 by 13-inch baking sheets with silicone baking liners or parchment paper. 

• 
  
• Shape dough into balls.  I used a tsp. or even a meatball scooper depending on what size cookie I want to make. Note:   Of course you must adjust baking time depending on size.

Bake 9 to 11 minutes or until sides start to darken slightly.  

Note: I made my cookies larger so I baked approximately 14 minutes.

Remove cookies from oven place a Hershey kiss in center while still hot.

Allow to cool before removing from cookies sheet.  They must set or they might break.

Enjoy!

Eclair Cake

I changed my original recipe for the eclair cake to make sure I had double the amount of  pudding.  We enjoy lots of creamy pudding as an actual eclair would have.

 The original recipe has less pudding but everything else is the same.  Who doesn’t love lots of creamy pudding?

It seems over the years short cuts have been taken to make a dessert quicker and easier.

The crust is made the way cream puffs or eclairs have always been made for the exception that this recipe is made in a 13x9 in. pan.

I did take a short cut by using instant pudding which I really didn't want to but today wasn't the day to make the from scratch pudding.(I will do it but not today).  I do feel it would be better using homemade pudding. IMO

Here we go!

Bottom eclair crust

1 stick butter
1 cup water
1 cup flour
4 eggs

Preheat oven to 400 degrees.  Slightly Grease your pan(I used a 13"x 9"glass baking dish).  Just ever so slightly....I used a light spray.

In a saucepan combine butter and water. Bring to a boil.  Remove from heat and with a large spoon stir in flour until it thickens.  It will work away from the side of the pan.  Using a hand mixer add eggs one at at time until all are blended. 

#2

#1

The mixture will be somewhat gooey but I thought easy to spread.

Add mixture to baking pan using a large spatula and spread around the pan trying to get some up the sides.  Bake in 400 degree oven for 25 to 30 minutes.  Please Note:  Watch oven carefully, mine was baked to a golden brown in 20 minutes.  

Remove from oven and allow to cool completely.

Note:  I doubled the instant pudding for a double thick amount of pudding.

Eclair cream

2-5.1 oz.package real vanilla instant pudding
4 cups milk
1-8 oz. softened cream cheese
8 oz. cool whip

Chocolate syrup( drizzle or more)lol

In a large bowl make pudding and allow to thicken in refrigerator.  Once thickened beat in slowly softened cream cheese and 4 oz. cool whip.  Refrigerate until crust is completely cooled.

Once crust has cooled top with pudding cream cheese cool whip mixture.  Top with remainder of cool whip and drizzle with Hershey syrup or you can shave a Hershey bar and top the mixture with the shavings.

Enjoy!

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