A piece of unbleached muslin is nice for rolling out cookies, biscuits, pie crust, etc. Do not wash between using until it gets really messy! Just fold or roll it up and place in cabinet with rolling pin,
Looking for something really special to take to the family Thanksgiving dinner gathering? Our “Elegant Éclair Cake”, featured in my Granny’s Taste of Christmas cookbook will fit the bill!!! This 1970’s recipe has only gained in popularity throughout the years and I’m sure once you make it, it will become your “go-to” dessert!
Then, Our Favorite Roll Out Sugar Cookies. And, you don’t have to chill the dough. I sold 100’s of these in the 1970’s when I had my little home bakery. My girls got so tired of decorating them. I told them, “one day you’ll thank me”! I don’t think they bought that! Now, when they make them for their grandchildren, they let the children decorate them. I wonder if they tell them the same thing!!!
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 2nd 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 3rd 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 3rd 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.