Prepare Basic Eclair dough.
Put through a pastry tube or spread with a spoon, making strips 4 x 1 1/2-inches on greased baking sheet.
Bake and cool as directed in Basic Eclair recipe.
Preheat oven to 375\u00b0.
Beat margarine and sugars until creamy. Add eggs and vanilla; beat well.
Slowly, add cocoa.
Add flour and baking soda and mix well.
Stir in oats, choc-chips and nuts. Mix well.
Drop by rounded tablespoon onto ungreased cookie sheet.
Bake 9 to 10 minutes for a chewy cookie or 12 to 13 minutes for a crisp cookie.
Cool 1 minute on cookie sheet; remove to wire rack.
Cool completely.
Makes about 5 dozen 2 1/2-inch cookies.
Set oven 350'
Whisk dry ingredients, with electric mixer paddle beat butter, sugars until fluffy
Reduce spead, add salt, 1/4 cup warm water, vanilla, eggs..beat well.
Add flour, beat until combined
Stir in choc chips
10-12 min, remove from oven to cool
Line a 9 x 13-inch pan with one layer of crackers.
Mix pudding and milk.
When pudding is set, fold in Cool Whip.
Spread half of pudding mixture on top of crackers.
Place another layer of crackers on top.
Spread remaining mixture over crackers. Place last layer of crackers on top.
Frost with Chocolate Frosting.
Chocolate Sour Cream Frosting is great with this recipe.
Refrigerate overnight.
Heat oven to 375\u00b0.
Cream shortening, sugar, vanilla, water and egg until light and fluffy.
Mix flour, soda and salt.
Blend into creamed mixture.
Stir in nuts and choc-o-bits.
Mix sugars, oleo, add baking powder, soda, then eggs, flour, vanilla, salt; mix well. Then add oatmeal, choc-chips and pecans. Drop on greased pan, bake at 350\u00b0 until light brown.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
lour, vanilla and half the choc chips and stir until just
n order to publish this recipe. I've only used Duncan
ecause it is a \"\"basic recipe\"\" that is to be used
nife, pierce bottom of each eclair to release steam. Place on
Evenly arrange 12 graham cracker in a 9 x 13 cake pan. In a large bowl, combine dry vanilla pudding mixes, 1 1/3 c. dry milk powder, and 3 c. water. Mix well using a wire whisk. Blend in 1/2 c. cool whip and 1 tsp. vanilla. Mix gently to combine. Spread half of mixture evenly over graham crackers. Layer another 12 graham crackers over top. Evenly spread remaining pudding mixture over graham crackers. Top with remaining 12 crackers. In a medium bowl, combine dry chocolate pudding mix, remaining 2/3 c. dry milk powder, 1 tsp vanilla and
1 1/ ...
ound cake pans with this recipe no problem.
Oh. And
nto the bottom of each eclair, making sure you fill the
Blend butter, sugar & egg.
Mix in remaining ingredients, except chips & nuts.
Then add choc. chips & nuts.
Divide batter into fourths.
Spread on ungreased cookie sheet.
Bake 350 degrees for 25 minutes.
Pat into loaf & flatten down a little.
Cut into slices immediately.
Preheat oven to 350 degrees.
Pour dry cake mix into large mixing bowl.
Add eggs and oils.
Mix well.
Add choc or peanut butter chips.
Bake 12-15 minutes or until done. Cool on wire rack. DO NOT OVERBAKE or your cookies will be hard. Store in airtight container.
NOTE* I sometimes use a lemon cake mix and sprinkle cooled cookies with powdered sugar.