Chocolate Eclair Cake

Chocolate Eclair Cake
Submitted by:
Marge Phelps



INGREDIENTS:

1 (5 oz.) package instant vanilla pudding mix
2 (3 oz.) packages instant vanilla pudding mix
4 cups milk
1 (8oz.) container Cool Whip (thawed)
1 (16 oz. package chocolate graham crackers

Ingredients: Chocolate topping
1/4 cup milk
1/3 cup unsweetened cocoa powder
1 cup white sugar
2 tablespoons butter
1 teaspoon vanilla

Or use a short cut!
Smucker’s Magic Shell Chocolate Topping (7.25 oz.)

DIRECTIONS:
1. Butter bottom and sides of 9” x 13” serving dish

2. In a large bowl, combine vanilla pudding mixes and 4 cups milk; mix well. Fold in whipped topping and beat with mixer for 2 minutes.

3. In a buttered 9” x 13” serving dish, spread a layer of graham crackers on the bottom of the dish.

4. Spread 1/2 of the pudding mixture over graham cracker layer, then top with graham crackers. Spread remaining pudding over graham crackers; top second pudding layer with an other layer graham crackers.

5. To make topping: In a medium saucepan over medium-high heat, combine 1/4 cup milk,
cocoa and sugar and allow to boil for 1 minute; remove from heat and add butter and vanilla. Mix well and cool slightly.

6. Use Smucker’s Magic Shell Chocolate Topping and skip step 5

7. Pour Chocolate Topping over top of graham cracker layer and refrigerate until set.

Peach Cobbler

• Peach Cobbler
• INGREDIENTS:
• 1/2 cup unsalted butter
• 1 cup flour
• 2 cups sugar, divided
• 1 tablespoon baking powder
• Pinch of salt
• 1 cup milk
• 4 cups fresh peaches peeled & sliced
• 1 tablespoon lemon juice
• Ground cinnamon (optional)

DIRECTIONS:                                                      

Melt butter in a 13- x 9-inch baking dish.      

Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).

Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; spoon peaches over batter  (do not stir). Sprinkle with cinnamon (optional).

Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool. or with vanilla ice cream.

Patty’s Chocolate Dessert

Patty’s Chocolate Dessert
Submitted by:
Patty Eadie

DIRECTIONS:

First Layer
1 stick butter
1/2 cup chopped pecans
1 cup flour

Mix, pack in 9 X 13 inch pan and bake until it sticks together, 375º for 15-20 minutes.

Second Layer
1 package (8 oz.) cream cheese
1 cup powdered sugar
1 cup Cool Whip
1/2 cup marshmallows (optional)

Third Layer
Mix 2 small packages chocolate instant pudding with 3 cups of milk. Spread over second layer.

Fourth Layer
Spread Cool Whip over third layer. Grate a Hershey’s bar or nuts (or both) over top. Chill.

Fabulous Lemon Dessert

Fabulous Lemon Dessert
Submitted by:
Kathryn Lutz

DIRECTIONS:
First Layer
1 cup flour
1 stick oleo
1/2 cup chopped pecans

Mix well and press into a 9 X 13 inch pan. Bake at 375º for 15 minutes and cool.

Second Layer
1 – 8 ounce cream cheese
1 cup powdered sugar
1 cup Cool Whip

Soften cheese with powdered sugar. Blend in Cool Whip and spread over crust.

Third Layer
2 packages of Lemon Instant Pudding
2 1/2 cup milk
3 tsp. lemon juice (or to taste)

Spread over second layer.

Fourth Layer
Spread with Cool Whip.

Rhubarb Crunch

Rhubarb Crunch
Submitted by:
Kathryn Lutz

INGREDIENTS:
3 cups rhubarb
1 cup sugar
3 tbsp. flour
1 cup brown sugar
1 cup oatmeal
1 1/2 cups flour
3/4 cup margarine.

DIRECTIONS:
1. Mix 3 cups rhubarb, 1 cup sugar and 3 tbp. flour and put in 9 inch greased pan.
2. Blend together, 1 cup brown sugar, 1 cup oatmeal, 1 1/2 cups flour and 3/4 cup margarine. Spread on top of rhubarb and sprinkle with cinnamon.
3. Bake at 350º for 45 minutes.

Circus Peanut Salad

Circus Peanut Salad
Submitted by:
Patty Eadie/Madge Thompson

INGREDIENTS:
1 large package Orange Jell-O
2 cups boiling water
35 circus peanuts, cut up
10 oz. Cool Whip
1 large can of well-drained pineapple
DIRECTIONS:

1. Put Jell-O, boiling water and circus peanuts in saucepan and heat till candy is dissolved.

2. Add 2 cups of cold water (or you can use the juice of pineapple for part of cold water). Let set until firm enough to beat.

3. Mix Cool Whip and pineapple and add Jell-O mixture. Mix well.
Better to let stand over night.

Ice Cream Roll

Ice Cream Roll
Submitted by:
Kathryn Lutz

INGREDIENTS:
1/2 c. flour
1/4 c. cocoa
3/4 tsp. baking powder
1/4 tsp. salt
4 eggs, separated
egg whites
1 tbsp. cold water
1/2 c. + 1/3 c. sugar
1/2 tsp. vanilla
1/3 c. powdered sugar
1 quart softened ice cream

DIRECTIONS:

1. Preheat oven to 350 degrees.
Grease 15 x 10 inch jelly roll pan; line with wax paper. Grease and flour wax paper.
2. Sift first 4 ingredients in large mixing bowl.
3. Combine egg whites and water. Beat on high until frothy. Gradually add 1/2 cup sugar and beat until stiff.
4. In small mixing bowl, beat egg yolks until thick. Gradually add 1/3 cup sugar. Add vanilla and beat 2 minutes longer.
5. Fold egg yolk mixture into egg whites. Fold into dry ingredients. Don’t over mix.
6. Spread batter evenly in pan. Bake 10 to 15 minutes. Remove from oven and
allow to cool enough to handle.
7. Sprinkle thin cotton kitchen towel (not terry cloth) with powdered sugar.
8. Turn cake onto towel, peal off wax paper. Roll up cake and towel together start rolling up at narrow (10 inch) end and place seam side down to cool.
9. When cool, unroll and spread with softened vanilla ice cream roll up again
without towel. Wrap in plastic wrap and aluminum foil.
10. Freeze until firm. Sprinkle top with powdered sugar, slice and serve.

Mrs. Newman's Lemon Cheese Cake

Mrs. Newman’s Lemon Cheese Cake
Submitted by:
Teacher/Kathryn Lutz’s Friend

INGREDIENTS:
1 small box lemon Jell-O
1 cup boiling water
1 package (8 oz.) cream cheese
1 cup sugar
3 tbsp. lemon juice
1 tsp. vanilla
1 can (12 oz.) Milnot, whipped
3 cups graham cracker crumbs
1/2 cup melted oleo
2 tbsp. sugar

DIRECTIONS:
1. Mix graham cracker crumbs, oleo and 2 tablespoons sugar. Press in 9 X 13 inch pan (reserve 1/2 cup crumbs).
2. Dissolve Jell-O in boiling water. Chill until thick.
3. Cream together cream cheese, sugar, vanilla and lemon juice add chilled Jell-o. Fold in stiffly whipped Milnot. Put mixture on top of graham cracker crumbs.
4. Sprinkle with reserved graham cracker crumbs. Chill overnight.