Valentine’s Day Cream Puffs – Eclairs

Last summer a friend invited us over for a BBQ. This is Kate’s mother’s recipe.

2 boxes chocolate pudding mix
3 cups milk
1 medium tub cool whip
Hershey Chocolate bars

Mix milk and pudding mix in a blender. Add tub of cool whip. Pour into glasses. Add a dollop cool whip on top. Shave some chocolate. Serve with a square Hershey chocolate.
Last summer a friend invited us over for a BBQ. This is Kate’s mother’s recipe.

2 boxes chocolate pudding mix
3 cups milk
1 medium tub cool whip
Hershey Chocolate bars

Mix milk and pudding mix in a blender. Add tub of cool whip. Pour into glasses. Add a dollop cool whip on top. Shave some chocolate. Serve with a square Hershey chocolate.

Apple and Ice Cream Pie

In many parts of the world September brings show tail signs that fall is close at hand. Here in the valley we will not feel the effects for another couple of months. I should have been born or at least moved to the northern east coast. I love the fall colors, ambulance the nippy air, more about basements and apple farms.

This recipe has been on my “to try” list for years. Sad really that I never got around to making it. There is a lot of time consuming prep work involved (4 1/2 hours worth) that maybe psychologically added to the delay. When we heard the nieces were coming to visit I pulled out the recipe and dove right in. The pie was a hit. The yogurt melted fairly quickly but if it does not sit in the refrigerator long enough the apples remain frozen and personally I am not a fan of frozen apple. My conclusion it this. Apple and Ice Cream Pie is meant to resemble a bowl of warm apple pie in a pool of semi melted ice cream. Not a perfectly cut slice.

Crust:
10 reduced-fat graham cracker sheets
2 tbsp brown sugar
2 tbsp butter, melted
1 large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp butter
5 cups (2 lbs) thinly sliced peeled Granny Smith apple
3/4 cup water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
4 cups reduced-fat vanilla frozen yogurt, softened
1 ground cinnamon, divided
6 tbsp caramel topping, divided
1 tablespoon chopped pecans, toasted
1 reduced-fat graham cracker sheet, coarsely crumbled

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
Last summer a friend invited us over for a BBQ. This is Kate’s mother’s recipe.

2 boxes chocolate pudding mix
3 cups milk
1 medium tub cool whip
Hershey Chocolate bars

Mix milk and pudding mix in a blender. Add tub of cool whip. Pour into glasses. Add a dollop cool whip on top. Shave some chocolate. Serve with a square Hershey chocolate.

Apple and Ice Cream Pie

In many parts of the world September brings show tail signs that fall is close at hand. Here in the valley we will not feel the effects for another couple of months. I should have been born or at least moved to the northern east coast. I love the fall colors, ambulance the nippy air, more about basements and apple farms.

This recipe has been on my “to try” list for years. Sad really that I never got around to making it. There is a lot of time consuming prep work involved (4 1/2 hours worth) that maybe psychologically added to the delay. When we heard the nieces were coming to visit I pulled out the recipe and dove right in. The pie was a hit. The yogurt melted fairly quickly but if it does not sit in the refrigerator long enough the apples remain frozen and personally I am not a fan of frozen apple. My conclusion it this. Apple and Ice Cream Pie is meant to resemble a bowl of warm apple pie in a pool of semi melted ice cream. Not a perfectly cut slice.

Crust:
10 reduced-fat graham cracker sheets
2 tbsp brown sugar
2 tbsp butter, melted
1 large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp butter
5 cups (2 lbs) thinly sliced peeled Granny Smith apple
3/4 cup water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
4 cups reduced-fat vanilla frozen yogurt, softened
1 ground cinnamon, divided
6 tbsp caramel topping, divided
1 tablespoon chopped pecans, toasted
1 reduced-fat graham cracker sheet, coarsely crumbled

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
This is an old recipe I collected while in Texas. I became friends with a family come to find out one evening that the woman’s (the girl I got the recipe from) husband knew my brother. They met years earlier in Southern California. I can’t remember how the conversation turned to my brother but I remember thinking, price what a small world.

Peanut butter pie is to be eaten among friends because you do not want any left overs.

1 cup crunchy peanut butter
1/2 gallon vanilla ice cream
1/2 cup cool whip
Graham cracker crust

Mix ingredients only until smooth (not like a shake).
Press into graham cracker crust. Freeze. Top with melted chocolate, hot fudge or chopped Reeses Peanut Butter cups. Serve.
Last summer a friend invited us over for a BBQ. This is Kate’s mother’s recipe.

2 boxes chocolate pudding mix
3 cups milk
1 medium tub cool whip
Hershey Chocolate bars

Mix milk and pudding mix in a blender. Add tub of cool whip. Pour into glasses. Add a dollop cool whip on top. Shave some chocolate. Serve with a square Hershey chocolate.

Apple and Ice Cream Pie

In many parts of the world September brings show tail signs that fall is close at hand. Here in the valley we will not feel the effects for another couple of months. I should have been born or at least moved to the northern east coast. I love the fall colors, ambulance the nippy air, more about basements and apple farms.

This recipe has been on my “to try” list for years. Sad really that I never got around to making it. There is a lot of time consuming prep work involved (4 1/2 hours worth) that maybe psychologically added to the delay. When we heard the nieces were coming to visit I pulled out the recipe and dove right in. The pie was a hit. The yogurt melted fairly quickly but if it does not sit in the refrigerator long enough the apples remain frozen and personally I am not a fan of frozen apple. My conclusion it this. Apple and Ice Cream Pie is meant to resemble a bowl of warm apple pie in a pool of semi melted ice cream. Not a perfectly cut slice.

Crust:
10 reduced-fat graham cracker sheets
2 tbsp brown sugar
2 tbsp butter, melted
1 large egg white
Cooking spray

Preheat oven to 350 degrees. To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist.

Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

Filling:
1 tbsp butter
5 cups (2 lbs) thinly sliced peeled Granny Smith apple
3/4 cup water
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 tbsp brown sugar
4 cups reduced-fat vanilla frozen yogurt, softened
1 ground cinnamon, divided
6 tbsp caramel topping, divided
1 tablespoon chopped pecans, toasted
1 reduced-fat graham cracker sheet, coarsely crumbled

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid. Place pie in the refrigerator for 30 minutes before serving.
This is an old recipe I collected while in Texas. I became friends with a family come to find out one evening that the woman’s (the girl I got the recipe from) husband knew my brother. They met years earlier in Southern California. I can’t remember how the conversation turned to my brother but I remember thinking, price what a small world.

Peanut butter pie is to be eaten among friends because you do not want any left overs.

1 cup crunchy peanut butter
1/2 gallon vanilla ice cream
1/2 cup cool whip
Graham cracker crust

Mix ingredients only until smooth (not like a shake).
Press into graham cracker crust. Freeze. Top with melted chocolate, hot fudge or chopped Reeses Peanut Butter cups. Serve.
My mom flew out to spend last Christmas with us. After picking her up from the airport, nurse I took her to a quaint French cafe for lunch. She saw the eclairs on display and just had to buy one. I actually thought my mom’s were just as good.

Cream puffs have become a Valentine’s Day tradition. Last year, this web I took some to a social gathering but I filled them too full and when a couple of people bit into them, check they exploded every where. Note to self, less filling. My mom’s recipe is simple and maybe that is why I like it so much. I did take a few tips from the Baking Illustrated cookbook. I left the temperature at 400 only for 30 minutes the reduced the temperature to 375 about 8 minutes longer until they were firm and golden brown. I turned off the oven and let them dry out for about an hour. To fill, I filled a decorators bag with the pudding mixture and piped it into the side of the cream puff.

1 cup water
1/2 cup butter
1 cup flour
4 eggs

Heat oven to 400 degrees.

In a saucepan, bring water and butter to a rolling boil over medium heat. Reduce heat to low. Add flour, stirring vigorously over low heat until mixture forms a ball (about 1 min). Remove from heat. Beat in eggs thoroughly, 1 at a time. Beat until smooth. Drop from spoon onto ungreased baking sheet into mounds 3” apart. Bake 45-50 minutes or until puffed, golden brown and dry. Allow to cool slowly, away from any drafts. Cut off tops and scoop out soft dough or pipe in filling. Top with chocolate frosting or powdered sugar.

Filling:
Cook and Serve Vanilla pudding (or homemade pudding)
1 container whip cream

Cook pudding according to directions. Cook completely. Mix pudding with whip cream and chill until ready to use.