Monthly Archives: May 2013

Chocolate Eclair Dessert

02 Thursday May 2013

Posted by in Desserts

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Ingredients-
1 cup water
1/2 cup butter
1 cup flour
4 large eggs
1 (8 ounce) package cream cheese, softened
1 large box (5.1 ounces) vanilla instant pudding
3 cups milk
1 8 oz. container cool whip (you won’t use the whole container) or one batch of homemade whipped cream
chocolate syrup or homemade chocolate sauce

Method-
Preheat oven to 400. Lightly grease a 9″X 13″ glass baking pan.  *If the sides of your pan are too greased you won’t be able to get the mixture to stay up the sides so make sure to just lightly grease.

Eclair Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly.

Bake for 30-40 minutes or until golden brown (Mine only took 25 minutes.) You may want to check it occasionally-you don’t want to overcook the crust, it will ruin the cake! Remove from oven and let cool (don’t touch or push bubbles down).

Filling: Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge.When the crust is completely cooled, pour filling in. Top with layer of cool whip however thick you want it and serve with chocolate syrup. *If you want to make this even better use homemade whipped cream.

Sandy’s Famous French Bread

02 Thursday May 2013

Posted by in Breads, Institute Treats

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Use a Kitchen Aid to make this easier!

2 pkg yeast (1+1/2 TBS instant yeast)
2 C hot water (not boiling) (+ ½ C for yeast)
3 TBS sugar
1 TBS salt
5 TBS oil
6 C flour
1 egg white, beaten (optional,  for shiny crust)

Dissolve yeast in additional ½ C hot water with a sprinkle of sugar. Let stand 5-10 min.  In a large bowl combine 2 C hot water with sugar, salt, oil, and 3 C flour. Stir with wooden spoon.  Add yeast mixture and remaining 3 C flour.  Stir well. Do not knead. Let stand for 10 minutes then stir.

Again, let dough stand for 10 minutes then stir.  Repeat this process 4 more times, for a total of 1 hour of stirring and resting.  Divide dough into two or three equal portions. Roll halves to approx. 9×12 (thirds somewhat smaller), then roll up like a jelly roll, sealing edges.  Score top of loaf with a sharp knife and brush with egg white.  Let rise 30 minutes, bake at 375 for 20 minutes.

Kim’s Chutney Chicken

02 Thursday May 2013

Posted by in Chicken, Main Dishes

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8 pieces chicken
Juice from 4 oranges, or 1.5 cups of orange juice
3 medium onions, diced
Mixed herbs (I just do this by sight, maybe a tablespoon) – Mine are from South Africa, but I also bought some here from Pirate O’s in their British section.
1/2 cup Mrs Balls (or similar) original chutney
Flour
Salt
Pepper
Oil
Roll chicken in flour seasoned with salt and pepper. Heat some oil (I usually have to add some more oil to get all the chicken browned). Brown floured chicken in oil. Remove from pan and set chicken aside. Cook diced onions in oil until glassy. Layer chicken and onion in pan. Mix orange juice with mixed herbs and chutney. Pour over chicken/onions. Bake at 350F for 1.5 – 2 hours. Serve with rice. I think it is better made the day before and reheated, but most times don’t think that far in advance.

 

Kara’s Swedish Almond Cake

02 Thursday May 2013

Posted by in Breakfast, Cakes

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1 cup sugar

2 beaten eggs

1 teaspoon almond extract

1 cup flour

1 stick (1/2 cup) melted butter

Mix sugar and melted butter.  Let cool.  Add beaten eggs, almond extract.  Add flour and mix as little as possible.  Pour into greased and floured pie tin and top with almonds.  Bake 350 degrees for about 25 minutes.