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In baking you need to always have the ingredients measured precisely. Use a knife to level the flour, salt or baking powder since baking is relying on the chemistry. When you have an ingredient 'heaping' you have changed the chemistry!
Cake, Pies & Dessert Recipes
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Blueberry Buckle Cake Recipe
Rhubarb Crisp Recipe
Apple Crisp Recipe
Bread Pudding Recipe
Pie Crusts Recipe
Apple Pie Recipe
Blueberry Pie Recipe
Fresh Peach Pie Recipe
Canned Peaches Pie Recipe
Lemon Meringue Pie Recipe
Pecan Pie Recipe
Pumpkin Pie Recipe
Rhubarb Strawberry Pie Recipe
Caramel Coconut Flan Recipe
Cheesecake Recipe
Grandmas Fried Pies Recipe
Mini Tarts Recipe
Ginger Cookies Recipe
Soft Chocolate Chip Cookies Recipe
Oatmeal Cookies Recipe
Brownies Recipe
Éclairs
This recipe for Éclairs is makes a light puff pastry that we make as a family every Christmas.
½ cup butter (1 stick)
1 cup boiling water
1 cup flour
4 eggs
Filling:
1 large pkg instant vanilla pudding mix
1¼ cups milk
1 cup cool whip
Frosting:
½ cup butter
2/3 cup baking cocoa
3 cups powdered sugar
1 tsp vanilla
1/3 cup milk
Heat oven to 375. Pour boiling water into saucepan, add butter cut into small chunks and heat to melt butter. Add flour all at once and stir hard till it forms a ball. Add 1 egg at a time, stirring hard after each one. Let stand for 10 minutes. Drop tablespoons of dough on lightly grease cookie sheet. Bake until there are no beads on puffs. Cool on racks.
Filling; Blend the pudding mix with milk, then with spatula gently fold in cool whip. Use a super shooter or pastry bag to fill puffs and cover tops with frosting.
Frosting; Blend butter with cocoa and sugar. Add vanilla and a little milk at a time till spreading consistency.
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