Chocolate Eclair Cake

Super yummy no-bake dessert.  Basically making an eclair like "cake" that is easy, and quick to do - the time needed is allowing the dish to set up.

• 16oz (1 box) graham crackers
• 3oz. (2 boxes) vanilla instant pudding
• 8oz (1 container) Cool Whip
• 3 cups milk
• 1 container chocolate icing (Betty Crocker is recommended)

I suggest reading the full directions first - pretty straightforward.

1. Line the bottom of a 13x9" greased pan with graham crackers
2. Mix pudding and milk together - fold in cool whip
3. Spoon in half of the pudding mixture over the graham crackers
4. Gently add another layer of graham crackers
5. Spoon in the remaining pudding mixture
6. Finish with another layer of graham crackers
7. Warm icing until you are able to pour the icing over the top layer of graham crackers (you might want to put a layer on - chill - then add another layer for extra chocolatey goodness)
8. Place in refrigerator until very well set (the longer you can wait the better)
9. Cut into 3x3 squares & serve (forks/spoons are required)

If you're taking this to a gathering - keep as cold as possible for as long as possible and keep an eye on it to insure that it is roughly holding its shape - it is still good, but not as great when it gets soupy. 

This recipe is from the 1991 Frieden's UCC Recipe book - and is authored by Debbie Lacey.

Bourbon Balls

No-bake (from Ladies' Home Journal) orginally from the 1970's.  They suggest making a few days ahead and letting the bourbon "mellow out".  You be the judge.

• 12oz. (1 package) vanilla wafers, finely crushed (get out that holiday stress)
• 1 cup confectioners' sugar
• 1.5 cups finely chopped pecans
• 1/4 cup light corn syrup
• 2 tablespoons unsweetened cocoa
• 1/2 cup bourbon (and a half cup for yourself - you're doing all the work, right!?)
• 1/2 cup granulated sugar

1. In a large bowl mix: vanilla wafers (did you crush them enough? need another round? have at it), confectioners' sugar, pecans,corn syrup, cocoa & bourbon until combined.
2. Shape into 1 inch balls (think one-bite size)
3. Pour granulated onto a shallow dish (LHJ suggests a pie plate, but really anything with sides will work)
4. Roll balls in sugar - covering outside of each one
5. Store in airtight container - DO NO FREEZE 

Makes roughly 5 dozen.

Enjoy! 

Individual Cakes: 3 Ingredients!

Ingredients:
1 box Angel Food cake mix
1 box any flavor cake mix
2 T. water

Directions:
Using a large plastic bowl with a tightly fitting lid or a large zip lock bag, combine the two boxes of cake mix stirring or shaking well.

For each individual serving, take out 3 T. of the cake mixture and mix it with 2 T. of water in a small microwave safe container. I used a small coffee mug. Microwave on high for 1 minute.

You now have your own instant individual cake and it is warm and inviting. You can top with a dolop of fruit or whipped topping if you like. Try various flavors of cake mix but it must always be combines with an Angel Food mix. Keep the mix tightly sealed in an airtight container until used and remember:

This recipe is called 1-2-3 Cake because all you need to remember is
3 T.mix, 2 T. water, and 1 minute in the microwave.

Layered Pumpkin Pecan Pie

I'm always looking for something a little different. I have always like pecan pies and have backed chocolate pecan pie, bourbon pecan pie and even chocolate bourbon pecan pie. Here is a new twist that lets you combine two holiday favorites in one pie!

Layered Pumpkin Pecan Pie

Ingredients:
Crust for a 9" pie (homemade or store bought- how much time do you have?)

1 large egg, beaten
1 cup of pumpkin puree (I will post a martini recipe that uses the rest of the pumpkin!)
1/3 cup sugar
1 Tablespoon cream or whole milk or half & half
1/2 teaspoon cinnamon-rounded
1/4 teaspoon of nutmeg
1/4 teaspoon of ground ginger

2 eggs beaten
2/3 cup light Karo cane syrup
1/2 cup sugar
3 tablespoons melted butter
1/2 teaspoon vanilla extract
1 cup pecans (whole or chopped)

Directions:
Preheat over to 375 degrees.
Combine the set of ingredients for the pumpkin layer and spread carefully in the bottom of the pie crust.
Combine the set of ingredients for the pecan layer and carefully spoon the mixture over the pumpkin layer in the pie crust.
Bake for 50 minutes

Grandma Bugg's Cobbler Recipe

This was sent to me by Carolyn Bugg Butler. This is Emma Virginia Minter Bugg's recipe for cobbler. I can't wait to make some!

Ingredients:
l cup sugar
l cup flour
l cup milk
A little vanilla ( I (Carolyn) always add more.)
1 stick of butter
1 cup of fresh fruit

Directions: Oven temperature: 350 degrees
Mix sugar, flour, milk and vanilla well
Melt a stick of butter in baking dish
Place a cup of fresh fruit (peaches are the best) over butter then pour mixture over fruit
Bake at 350 degrees until golden brown and crust is over fruit.

It never fails. Add vanilla ice cream, yogurt or whipped cream topping. Thanks Carolyn!

Sue Onesty's Lemon Chess Pie

I found a note card that Sue sent Dad. I am sure it was a very long time ago. I saved it because of the recipe, I found it over 25 years ago. If you are sentimental like me, you might enjoy the note too. "Aunt Virginia" in the note refers to my Grandma, not my Mom. I love this:

George,
I'm sending you this recipe Aunt Virginia said you wanted. I usually make my crust. If you buy one get a large one. I can't hardly find one large enough. Watch the temperature 450 might be to high. It depends on the stove. Hope you have good luck.
It was good to see you all Homecoming Day. Charles is really a fine looking young man.
Best wishes to both of you.
Sincerely,
Sue

Sue's Lemon Chess Pie

1 1/4 - Cup sugar
1 - Tablespoon flour
1 - Tablespoon meal
Toss lightly with fork.
Add-
4 - eggs, unbeaten
1/4 - cup butter or (marg.) melted
1/4 - cup lemon juice
Beat until smooth, pour into uncooked pie crust
Bake on 450 for 10 min.
reduce to 350 for about 25 minutes longer.

Dump Cake

Dump Cake

Also known as 1-2-3-4 Dump Cake, this is for people who don't have time to grate cocoanut, zest lemons and limes, shave chocolate, peel apples, sift together ingredients, buy extra spices that you may never use again, etc. There are many versions of "Dump Cake" around. I like this one because it has fruit, it only takes 4 ingredients and it is EASY! My Mom always kept the ingredients on-hand so in a pinch she could throw it together and be ready for company or a covered dish meal in less than an hour with something home-made.

Ingredients:

1 can of pineapple chunks

1 can of cherry pie filling

1 white or yellow cake mix

1 stick of butter or margarine

Directions:
Get a 13x9 baking dish, dump the fruit in there, sprinkle the cake mix over evenly, then cut the butter/margarine into chunks over the cake mix powder. Bake for 40 min at 350 (or until crusty stuff is golden brown).
(You can also substitute the fruit fillings with various fruit pie fillings.)