Saturday, March 1, 2014
\March 1st. In like a Lion... out like a lamb?
I wonder who came up with that? Hmmmm, I hope they are right. Today is March 1st and we are under a winter storm warming. Starting tonight, rain...then freezing rain...changing over to snow later tonight into tomorrow...and snow all day Sunday. One forecaster says 1 to 3 inches....another says up to 12 inches. At this point it doesn't really matter.....snow is snow...and I am just about fed up with it. Today I spent getting to the feed store, packing in the feed...setting up dry bedding....hauling water.... and slopping through the muck. It was actually a nice day... almost 50 degrees and a light breeze. Yesterday I had someone come over and get the last of the wood pile split up. So, what I have now.. is it. Mother Nature, do you hear me!?? I really do NOT want to have to PURCHASE firewood. I am hoping we don't lose power tomorrow....I want to make this Chocolate Éclair Cake. Doesn't it look so yummy!?? Chocolate Eclair Cake 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 Instructions: Preheat oven to 400. Lightly grease a 9″X13″ glass baking pan. 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. *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. 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.