~Eclair Dessert~

Posted: 10-03-2009 | Author: Grandma J | Category: More Recipes | No comments
This is wonderful~ No cooking!! ~ Really tastes like éclairs!
Full batch is ideal for a pot luck, etc.  The half batch is family size. 
(Directions for 1/2 batch is in parentheses ~ use an 8 x 8 inch square pan)
 
ÉCLAIRS BASE:  (make the night before)
1 pound box of graham crackers (3 sleeves)
2 small boxes vanilla instant pudding (1 small box)
1 tub 8 oz Cool Whip (use half of an 8 oz tub)
 
Using a 9? x 13?  pan lightly greased with margarine, line the pan with whole graham crackers (not crushed).  Mix instant pudding with 3 1/2 cups (1 3/4 cup) milk until stiff.  Fold in Cool Whip. 
 
Spread 1/2 of the mixture over crackers~~ then put another layer of crackers.  Cover with the rest of the pudding mixture followed by another layer of crackers.  Refrigerate for at least one hour!!!!!  ~  
 
ICING:
3 Tbs. soft margarine  (1 1/2 Tbs.)
2 Tbs. vanilla  (1 Tbs.)
2 Tbs.  light Karo syrup  (1 Tbs.)
2 Tbs. cooking oil  (1 Tbs.)
6 Tbs. cocoa  (3Tbs. )
1 1/2 cups powdered sugar  (3/4 cup)
3 tsp milk (1 1/2 tsp)
 
Mix all ingredients together and spread over the final graham cracker layer.  Refrigerate for at least 24 hours.  Keep refrigerated. 
 

Soft Sugar Cookies

Posted: 16-11-2008 | Author: Grandma J | Category: More Recipes | 1 Comment
~~These taste like the convenience store sugar cookies and stay soft!
 
You have to add slightly more flour to the recipe to thicken to a good consistency- should be like homemade biscuit dough -  Depends on the weather. 
 
SOFT SUGAR COOKIES
*Heat oven to 375 degrees*
Recipe makes 4-5 dozen depending on cookie cutter. 
In large mixing bowl cream together:
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
Mix slightly.
 
Gradually  add:
5 C Flour (add extra flour up to one cup- dough should be soft not sticky)  Mix to molding consistency.  Divide into thirds.  Roll out on flour covered board and lightly sift flour on top.  Flour willl absorb into cookies..  Pat and then roll to 1/4 inch thickness and cut into shapes.  Place on ungreased cookie sheets ( or use parchment paper). Bake 8 to 10 minutes until light golden brown.  Cool and frost or dust with powdered sugar.
*HINT~ After frosting, place in a single layer on a cookie sheet and place in freezer.  When frozen you can package them in a zip-lock bag and return to freezer..  When you take them out to thaw, place in a single layer. 
 
This is the recipe I use to frost the cookies.  This is also an excellent bundt cake glaze.  For the cookie frosting, I increased ingredients x 4. 
*Vanilla frosting or glaze
1 C powdered sugar
1 Tbsp. butter or margarine, softened
1/2 tsp. vanilla or flavoring of choice
1 to 2 Tbsp. milk
In a small mixing bowl, combine first three ingredients and enough milk until the mixture has the consistency of glaze or thin frosting. (For cookies, the mixture needs to be of spreading consistency.)