Friday, July 10, 2009
Lagniappe's John Mooter in photo, courtesy of yours truly.
Thursday, July 9, 2009
|CHOCOLATE ECLAIR CAKE|
2 pkgs. French vanilla (instant) pudding, smaller size
3 1/2 c. cold milk
1 (8 oz.) Cool Whip
1 box graham crackers (don't crush)
2 tbsp. soft butter
2 sqs. unsweetened chocolate
3 tbsp. milk
2 tbsp. Karo light corn syrup
1 1/2 c. confectioners' sugar
Grease 9 x 13 inch (I use a smaller 8x11 inch glass pan as it makes the layers thicker and looks prettier ) pan with butter (I also do not grease the pan, not necessary!) Line with graham crackers. Mix pudding and milk for 3 minutes. Add Cool Whip. Fold in. Pour 1/2 of the mixture over crackers. Add another layer of crackers. Add remaining filling. Add another layer of crackers. Mix butter and melted chocolate together. Add remaining ingredients. Mix well and frost. Refrigerate several hours.
My ex-Mother-in-Law gave this to me. I detest instant pudding but this is good for a cool summer dessert. Make sure to make it night before so the graham crackers soften. Or at least 8 hours in advance. Use 2% milk or richer. 1% or skim is not as good.
Also do NOT substitute vanilla instant pudding for FRENCH Vanilla. I usually hate French vanilla but it gives the oomph in this one. Granted, I never make a dessert with pre-made stuff but this is an exception to me. Yes you can taste chemicals in it but it's a great dessert for summer. Just KEEP COLD. Do not put on outside table in heat!
I also make my own semi-sweet icing with Hershey's cocoa, not a fan of chocolate squares but this is the original deal she gave me. The recipe is in my head but not on paper. If you don't want to make frosting, you can use canned DARK Chocolate Frosting but to me, it's too sweet. Making a semi -sweet, almost bitter sweet frosting is an excellent compliment to the sweet filling.
Saturday, July 4, 2009
Hello, been remiss in my blog updates and shows. But more music coming up.
Date / Time: 7/7/2009 1:00 PMCategory: EntertainmentCall-in Number: (347) 843-476