Thu Nov 11 2004 19:20 PST (Susanna Chadwick) The Official Eclair Cake Recipe:
Ã%clair Cake
Crust: Filling:
½ c. margarine 2 small or one large package French vanilla pudding
½ t. salt 1 8 ounce package cream cheese, softened
1 c. water 3 c. milk
1 c. flour
4 eggs.
Topping:
1 package Cool Whip
Chocolate syrup
Heat water, margarine and salt until boiling. Remove from heat and add flour. Stir until mixture pulls away from sides. Add eggs, one at a time and beating well between each. Spread on a greased jelly roll pan and bake at 400 for 15-20 minutes. Poke bubbles with a fork while baking.
Beat cream cheese until smooth. Add pudding and milk. Beat until blended; mixture may be lumpy.
Spread filling over cooled crust. Top with Cool Whip and drizzle with chocolate syrup.
Thu Nov 11 2004 19:20 PST (Susanna Chadwick) The Official Eclair Cake Recipe:
Éclair Cake
Crust: Filling:
½ c. margarine 2 small or one large package French vanilla pudding
½ t. salt 1 8 ounce package cream cheese, softened
1 c. water 3 c. milk
1 c. flour
4 eggs.
Topping:
1 package Cool Whip
Chocolate syrup
Heat water, margarine and salt until boiling. Remove from heat and add flour. Stir until mixture pulls away from sides. Add eggs, one at a time and beating well between each. Spread on a greased jelly roll pan and bake at 400 for 15-20 minutes. Poke bubbles with a fork while baking.
Beat cream cheese until smooth. Add pudding and milk. Beat until blended; mixture may be lumpy.
Spread filling over cooled crust. Top with Cool Whip and drizzle with chocolate syrup.
Thu Nov 11 2004 20:20 PST (Susie's Leaning Tower of Chocolate) The Official Eclair Cake Recipe:
Éclair Cake
Crust: Filling:
½ c. margarine 2 small or one large package French vanilla pudding
½ t. salt 1 8 ounce package cream cheese, softened
1 c. water 3 c. milk
1 c. flour
4 eggs.
Topping:
1 package Cool Whip
Chocolate syrup
Heat water, margarine and salt until boiling. Remove from heat and add flour. Stir until mixture pulls away from sides. Add eggs, one at a time and beating well between each. Spread on a greased jelly roll pan and bake at 400 for 15-20 minutes. Poke bubbles with a fork while baking.
Beat cream cheese until smooth. Add pudding and milk. Beat until blended; mixture may be lumpy.
Spread filling over cooled crust. Top with Cool Whip and drizzle with chocolate syrup.
Thu Nov 11 2004 22:20 EST (Susanna Chadwick) The Official Eclair Cake Recipe:
Éclair Cake
Crust: Filling:
½ c. margarine 2 small or one large package French vanilla pudding
½ t. salt 1 8 ounce package cream cheese, softened
1 c. water 3 c. milk
1 c. flour
4 eggs.
Topping:
1 package Cool Whip
Chocolate syrup
Heat water, margarine and salt until boiling. Remove from heat and add flour. Stir until mixture pulls away from sides. Add eggs, one at a time and beating well between each. Spread on a greased jelly roll pan and bake at 400 for 15-20 minutes. Poke bubbles with a fork while baking.
Beat cream cheese until smooth. Add pudding and milk. Beat until blended; mixture may be lumpy.
Spread filling over cooled crust. Top with Cool Whip and drizzle with chocolate syrup.
Fri Nov 12 2004 03:20 PST (Susanna Chadwick) The Official Eclair Cake Recipe:
Ã%clair Cake
Crust: Filling:
½ c. margarine 2 small or one large package French vanilla pudding
½ t. salt 1 8 ounce package cream cheese, softened
1 c. water 3 c. milk
1 c. flour
4 eggs.
Topping:
1 package Cool Whip
Chocolate syrup
Heat water, margarine and salt until boiling. Remove from heat and add flour. Stir until mixture pulls away from sides. Add eggs, one at a time and beating well between each. Spread on a greased jelly roll pan and bake at 400 for 15-20 minutes. Poke bubbles with a fork while baking.
Beat cream cheese until smooth. Add pudding and milk. Beat until blended; mixture may be lumpy.
Spread filling over cooled crust. Top with Cool Whip and drizzle with chocolate syrup.
Mon Nov 29 2004 09:58 PST (Leonard Richardson) Public Service Announcement:
On behalf of Kevin. Attention, West Coast and chain restaurants! We know you think you know the recipe for biscuit gravy. You think it goes like this:
- Make white sauce
- Fry some crappy sausage
- Put some crumbled sausage in the white sauce
Unfortunately white sauce is not biscuit gravy. White sauce is made from butter, and biscuit gravy is made from sausage grease, verily, the same sausage grease you created while frying the crappy sausage and then dumped into the grease pan or whatever happens to grease in restaurants. Contrary to popular opinion it is not neccessary to be a lovable Southern stereotype to make good biscuits and gravy. It is simply neccessary to not start off with a dang white sauce.
Mon Nov 29 2004 10:58 PST (News You Can Bruise) Public Service Announcement:
On behalf of Kevin. Attention, West Coast and chain restaurants! We know you think you know the recipe for biscuit gravy. You think it goes like this:
- Make white sauce
- Fry some crappy sausage
- Put some crumbled sausage in the white sauce
Unfortunately white sauce is not biscuit gravy. White sauce is made from butter, and biscuit gravy is made from sausage grease, verily, the same sausage grease you created while frying the crappy sausage and then dumped into the grease pan or whatever happens to grease in restaurants. Contrary to popular opinion it is not neccessary to be a lovable Southern stereotype to make good biscuits and gravy. It is simply neccessary to not start off with a dang white sauce.
Mon Nov 29 2004 12:58 EST (Leonard Richardson) Public Service Announcement:
On behalf of Kevin. Attention, West Coast and chain restaurants! We know you think you know the recipe for biscuit gravy. You think it goes like this:
- Make white sauce
- Fry some crappy sausage
- Put some crumbled sausage in the white sauce
Unfortunately white sauce is not biscuit gravy. White sauce is made from butter, and biscuit gravy is made from sausage grease, verily, the same sausage grease you created while frying the crappy sausage and then dumped into the grease pan or whatever happens to grease in restaurants. Contrary to popular opinion it is not neccessary to be a lovable Southern stereotype to make good biscuits and gravy. It is simply neccessary to not start off with a dang white sauce.
Mon Nov 29 2004 17:58 PST (Leonard Richardson) Public Service Announcement:
On behalf of Kevin. Attention, West Coast and chain restaurants! We know you think you know the recipe for biscuit gravy. You think it goes like this:
- Make white sauce
- Fry some crappy sausage
- Put some crumbled sausage in the white sauce
Unfortunately white sauce is not biscuit gravy. White sauce is made from butter, and biscuit gravy is made from sausage grease, verily, the same sausage grease you created while frying the crappy sausage and then dumped into the grease pan or whatever happens to grease in restaurants. Contrary to popular opinion it is not neccessary to be a lovable Southern stereotype to make good biscuits and gravy. It is simply neccessary to not start off with a dang white sauce.