Those same boys who went off to college then started their senior+ years last week. There's something about my kids...they never finish college in only four years. They add on second majors, or a minor, or change their majors, but at least they're employable when they're done...I think....
Anyway, this recipe is requested around our house at least a hundred times more often than I make it. We have a church dinner coming up soon, so I pulled out this recipe to take with me. I think I'll make a double batch!
Easy Chocolate Eclairs
|The Boys on the Hill|
Yes, we did a lot of strenuous hiking and climbing. Fall is almost here - do you see the yellow leaves on that Aspen?
|Fudge. Always fudge.|
After hiking we drove into Keystone for lunch.
No, not Keystone, Colorado. This is the Keystone that has a population of thousands from Memorial Day to Labor Day, and then from October to May the place shuts down - all except the taffy shop and the post office. You know, the important places!
We enjoyed sandwiches, people watching, and my daughter found a birthday present for her friend...
|And motorcycles. A constant here all summer long.|
|Souvenir stores and restaurants. Are we in a tourist town?|
And of course we went to the taffy shop :)
When we got home - hours and miles later, with loads of laundry waiting for me - I got ready to make a special dessert for Sunday, the official last day of summer around here.
School starts on Tuesday for our younger boys. College. Living at home. Schedule change and lots of money spent (theirs, not ours - we provide room and board, they take care of tuition). One is a freshman and the other is a sophomore. Our "first day of school" days are numbered!
So I made the Easy Chocolate Eclair recipe we were talking about here at the Cafe last week. It's the perfect special dessert for those days when you're pressed for time and energy.
Here's the recipe:
1 (8 oz). tub frozen whipped topping, thawed
1 large (6 servings) box vanilla instant pudding
3 cups milk
1 (16 oz.) box graham crackers
1 cup sugar
1/3 cup cocoa powder
1/3 cup milk
1/2 cup butter
1 teaspoon vanilla
Mix together the whipped topping, pudding and 3 cups milk. Place a layer of graham crackers in the bottom of a 9x13 baking dish (you can break them apart to fit), then cover with 1/2 of the pudding mixture. Repeat, and then add a third layer of graham crackers. (I never use all the graham crackers).
Now for the topping. In a saucepan over medium-high heat, stir together sugar, cocoa and 1/3 cup milk just until boiling. Remove from heat. Stir in butter and vanilla. Pour into a medium mixing bowl and cool, stirring often.
Hint: this is your time to change the laundry, or read a book, or take a cat-nap...
Once it's cool, pour evenly over your eclairs. The topping will ooze its way around until the whole surface is covered.
Refrigerate for at least 12 hours. IF there are any leftovers, store in the refrigerator.
This is a great make-ahead for covered dish dinners. Once you make it, the only problem you have is keeping people from sneaking tastes ahead of time :)
And yes, you can substitute ingredients! If you make homemade pudding, use 3 cups and then don't use the 3 cups milk. Whipped cream can be substituted for the whipped topping - I think you'll need about 4 cups.
I've also had this made with Club crackers instead of graham crackers. They give it a very different, kind of sweet/salty taste.
Now, what about those boys who are starting school tomorrow?
|The Freshman (aka Drackler)|
Off to the future...
Jan Drexler loves her family, her home, cooking and just about anything made by hand. But she loves her Lord most of all.
Stop by Jan's website to learn more about her books: www.JanDrexler.com