Elegant Éclair Cake

 

14.4.oz.  box graham crackers, set aside

 

Chocolate Topping  (make this first so it can cool)

½ cup butter, melted (1 stick)

1 cup granulated sugar

½ cup Hershey’s cocoa powder

¼ cup whole milk

½ tsp. vanilla

1/8 tsp. salt

 

In a medium size boiler, melt butter first; add sugar, cocoa and milk. Bring to a boil and cook exactly one minute, gently stirring often, with a wire whisk. This is important, so use a timer because If you cook it too long, it will be hard to spread and if you don’t cook it long enough, it won’t set up. Remove from heat; add vanilla and salt. Let cool, while you prepare the filling.

 

Filling: (Mix together following the package directions)

2, 3.4-oz boxes instant vanilla pudding & pie filling

3 cups whole milk

Fold in: (after it thickens according to the package directions)

8-oz. container of Cool Whip

 

Putting it all together:

In a 9x13-inch dish, put a layer of whole graham crackers, completely covering the bottom of the dish. You’ll have to break the whole crackers in half to cover the dish. Spread ½ of the pudding mixture evenly on top of the crackers. Put a 2^nd layer of crackers on top, filling in the sides with broken crackers. Then top with the other half of the pudding mixture.  Then put a 3^rd layer of crackers and pour the chocolate topping over the top. It will be smooth…Refrigerate for 3 to 4 hrs. or overnight. This is important because it allows the graham crackers to absorb the pudding and softens them so it cuts easily. Cut too soon and the crackers break up.   When ready to serve, cut into about 15 squares, 3 across and 5 down and carefully lift out each square with a wide metal spatula.  A little Redi-Whip on top of each serving, topped with a stemmed red maraschino cherry is pretty!

Note: One year when I was making this for a family gathering, I forgot to put the 3^rd layer of cracker on top before pouring the chocolate! Big mistake.. it was messy! The top layer of crackers supports the runny chocolate icing.

Our Favorite Roll Out Sugar Cookies

Unlike most sugar cookie recipes, this dough does not have to chill before rolling out.

 

1 cup butter-flavored Crisco

1 cup sugar

1 large egg

1 tsp. pure vanilla

2¾ cups plain flour

2 tsp. baking powder

 

Preheat oven to 400 degrees. With stand mixer, cream the butter, slowly adding the sugar and cream until light and fluffy. Beat in egg and vanilla. Sift the flour and baking powder together and in about 3 or 4 portions with the mixer on low, add it to the creamed mixture. Do not chill dough. Divide dough into 2 portions and roll out on a floured surface, about 1/8-inch thick. Dip cookie cutters in flour with each cut and place on a cookie sheet lined with parchment paper. (if not planning to decorate with icing, you can sprinkle each one with granulated or colored sugar)  Bake on top rack for about 6 or 7 minutes, until they are light brown. Remove cookies to wire cooling rack and cool completely before decorate with icing.  (they’re also good plain)  Makes about 5 dozen.

Here's the book where both of these recipes can be found, and with Chrismas coming up, it would make a great inexpensive gift. 

 

The book includes lots of fun stuff, recipes, granny "sayings" and family photos; easy to read print, 248 pages.  Bonus pages include Old Fashioned Christmas Carols, (with the sheet music) and adorable "Granny" drawings!! 

 

BONUS: several holiday cookie cutters and a big Gingerbread hot pad thrown in (as long as they last).  All for just $15.95.

 

Recipe Archives

November, 2015