Eclair Cake

Ingredients

* 2 (3.5 ounce) packages instant vanilla pudding mix
* 1 (8 ounce) container frozen whipped topping, thawed
* 3 cups milk
* 1 (16 ounce) package graham cracker squares
* 1 (16 ounce) package prepared chocolate frosting

Directions

1. In a medium bowl, thoroughly blend the pudding mix, whipped topping, and milk.

2. Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch
baking pan. Evenly spread half of the pudding mixture over the crackers. Top
with another layer of crackers and the remaining pudding mixture. Top with a
final layer of graham crackers.

3. Spread the frosting over the whole cake up to the edges of the pan. Cover, and
chill at least 4 hours before serving.

Aunt Teen's Creamy Chocolate Fudge

Ingredients

* 1 (7 ounce) jar marshmallow creme
* 1 1/2 cups white sugar
* 2/3 cup evaporated milk
* 1/4 cup butter
* 1/4 teaspoon salt
* 2 cups milk chocolate chips
* 1 cup semisweet chocolate chips
* 1/2 cup chopped nuts
* 1 teaspoon vanilla extract

Directions

1. Line an 8x8 inch pan with aluminum foil. Set aside.

2. In a large saucepan over medium heat, combine marshmallow cream, sugar,
evaporated milk, butter and salt. Bring to a full boil, and cook for 5
minutes, stirring constantly.

3. Remove from heat and pour in semisweet chocolate chips and milk chocolate
chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and
vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until
firm.

Cream Cheese Chocolate Chip Cookies

Ingredients

* 1 (8 ounce) package cream cheese
* 1 cup margarine
* 3/4 cup white sugar
* 3/4 cup packed brown sugar
* 1 egg
* 1 teaspoon vanilla extract
* 2 1/2 cups all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 2 cups milk chocolate chips

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets with
non-stick cooking spray (I use butter flavored) and set aside.

2. Combine cream cheese, margarine, and sugars. Blend in egg and vanilla. Add dry
ingredients and mix well. Add chocolate chips and mix.

3. Bake 15-18 minutes or until edges are slightly browned. Enjoy!

Cinnamon Rolls

Ingredients

* 2 (.25 ounce) packages active dry yeast
* 1/3 cup white sugar
* 2 cups warm water (110 degrees F/45 degrees C)
* 1 tablespoon salt
* 6 1/2 cups all-purpose flour, divided
* 2 eggs
* 1/3 cup vegetable oil

* 1/2 cup white sugar
* 2 teaspoons ground cinnamon

Directions

1. In a large mixing bowl, dissolve yeast and 1/3 cup sugar in warm water. Stir
in salt and 2 cups flour. Beat mixture for 2 minutes. Beat in eggs and oil.
Stir in the remaining flour, 1/2 cup at a time, beating well after each
addition.

2. When the dough has pulled together, turn it out onto a lightly floured surface
and knead until smooth and elastic, about 5 minutes. Lightly oil a large bowl,
place the dough in the bowl and turn to coat with oil. Cover with a damp cloth
and let rise in a warm place until doubled in volume, about 40 minutes. In a
small bowl, stir together 1/2 cup sugar and 2 teaspoons cinnamon; set aside.

3. Divide the dough into twelve equal pieces. Take each piece of dough, roll into
a log and roll in cinnamon sugar mixture. Place the knots in a lightly greased
9x13 inch baking pan. Cover the rolls with a damp cloth and let rise until
doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F
(175 degrees C).

4. Bake in preheated oven for 30 minutes, until golden.

Chocolate Peanut Butter Mousse Cake

(Adapted from Tish Boyle's "The Cake Book")
(makes one 9-inch cake)

Chocolate Wafer Crust

1 1/2 cups (6.3oz) Nabisco Famous Chocolate Wafer cookie crumbs
4 tbsp (2oz) unsalted butter, melted

Peanut Butter Mousse

5 ounces cream cheese, softened
2 tbsp (1oz) unsalted butter, softened
1 cup (4oz) confectioners' sugar
3/4 cup (7oz) creamy peanut butter
1/4 tsp salt
2 1/2 cups heavy whipping cream

Chocolate Mousse

5 ounces bittersweet chocolate, coarsely chopped
3 ounces milk chocolate, coarsely chopped
1/3 cup whole milk
3 tbsp granulated sugar
1/2 tsp vanilla extract

To make the crust:

Lightly butter the bottom of a 9x3 inch springform pan. In a bowl, stir together the cookie crumbs and the melted butter until combined. Press the crumbs onto the bottom of the pan in an even layer. Refrigerate the crust while you make the PB mousse.

To make the PB mousse:

In the bowl of a standing mixer using the paddle attachment, beat the cream cheese and butter until creamy, about 1 minute on medium-low speed. Mix in the confectioners' sugar. Add the peanut butter and salt and mix until well blended. Remove the bowl from the mixer and set aside.

In a clean mixer bowl, using the whisk attachment, beat the heavy whipping cream at high speed until soft peaks form. Fold 1 cup of the whipped cream into the peanut butter mixture until almost blended. Fold in another 1 1/2 cups of the whipped cream until completed blended. (Save the remaining whipped cream for making the chocolate mousse.)

Scrape the peanut butter mousse into the prepared pan and spread evenly over the crust. Refrigerate while you make the chocolate mousse.

To make the chocolate mousse:
Place both chocolates in the bowl of a food processor and process until finely ground. Leave the chocolate in the bowl.

Combine the milk and sugar in a small saucepan and bring to a boil over medium heat. With the food processor running, pour the hot milk mixture through the feed tube and process until the chocolate is completely melted. Scrape down the sides of the bowl, add the vanilla, and process until blended. Scrape mixture into a large bowl.

Gently fold one-third of the remaining whipped cream into the chocolate. Fold in the rest of the whipped cream until completely blended. Scrape the chocolate mousse over the peanut butter mousse layer. Loosely cover the cake and freeze for at least 1 hour, until firm.

To serve:
Run a thin-bladed knife under hot water (or dunk into a pitcher of hot water) and wipe dry, run the knife between the cake and the side of the pan to release the cake; reheat the knife as needed. Remove the sides of the springform pan. The cake is ready for serving. Store in refrigerator for up to 3 days.

Cranberry Orange Cookies

Orange Sugar

1/3 cup sugar
1 tsp freshly grated orange peel

Cookies

1 cup sugar
¾ cup butter, room temperature
1 egg
2 cups all purpose flour
1 ½ tsp baking powder
¼ tsp baking soda
½ cup sweetened dried cranberries, chopped ( raisins can be as substitute )
½ cup pistachio nuts
1 TBSP freshly grated orange peel

Heat oven to 350F.

Combine all orange sugar ingredients in a small bowl; stir until well mixed. Set aside.

Combine 1 cup sugar, butter and egg in a large bowl; beat at medium speed until creamy. Reduce speed to low; add flour, baking powder and baking soda. Beat until well mixed. Add all remaining ingredients. Continue beating just until mixed.

Shape dough into 1-inch balls; roll balls in orange sugar. Place 2 inches apart onto ungreased cookie sheets. Flatten with bottom of glass to 1 ½-inch circles.

Bake for 7 to 11 minutes or until edges are lightly browned.(DO NOT OVERBAKE). Cool 1 minutes; remove from cookie sheets.

Pillow Cheesecake with Salted Butter Caramel Sauce

It is better to start the cake a day ahead of time, as it needs to refrigerate for a leat 6 hours.

Serves 12

Chocolate Shortbread Base, from Trish Deseine:

250 gr. butter, very cold, cubed small
85 gr. sugar
300 gr. flour
25 gr. cacao powder

Preheat the oven to 350.Work the butter, sugar, flour and cacao with a food processor or your fingers to get a sandy mixture. Work the dough for a minute. Divide the dough in half. Reserve one half to make shortbread cookie or refrigerate for another time.Press one half into the bottom of a 10 or 12 inch springform pan. Bake for 40 minutes.Let cool completely.

Cheesecake Batter:

2 pounds cream cheese, softened
1 stick butter (115 gr), softened
1/4 cup creme fraiche or sour cream
1 cup sugar
5 eggs
2 Tb. cornstarch, sifted
zest of one lemon

Combine the cream cheese, butter, sugar, lemon zest, creme fraiche and cornstarch in the bowl of a stand mixer and whip until combine. Do not incorporate too much air or the cake will crack. Make sure the cream cheese and butter are very soft. Add the egg yolks one at a time and whip just until combined.Whip the egg whites until stiff. Gently fold them in the cream cheese batter.

Pour the batter over the chocolate shortbread crust. The batter will reach the rim of the cake. Wrap your springform pan with heavy duty aluminium foil, set it in a large roasting pan, add enough hot water to come up halfway up the side of the pan. Bake at 325 for 1 1/2 hours. Turn the oven off, crack the door of the oven open and let your cake cool in there for 30 minutes. Remove from the oven and refrigerate completely for a few hours or better yet overnight.

Salted Butter Caramel Sauce, adapted from Guillemette:

240 gr. sugar
80 ml water
115 gr salted butter
150 ml heavy whipping cream

In a heavy saucepan set over low heat, combine the sugar and water and heat just until the sugar is dissolved. Add the butter. Let it come to a boil and cook until it reaches a golden caramel color. Remove from the heat and add the cream ( it will splatter and get crazy, but do not fear and trust the recipe). Whisk to combine and put back on the stove. Let it come to a boil again over low heat and cook 10-15 minutes until you reach a nice creamy consistency. Pour into a jar and try to refrain yourself from drinking it!

This one was a keeper. We had friends over that evening and we could not stop pigging out. The cake was so light it was a sin. The sauce was so incredible we are all guilty of gluttony....it is decadent over ice cream.