Napoléon

• 1 cup whipping cream
• 1 package of instant vanilla pudding
• half box of Graham Crackers

Icing:

• 1 cup icing sugar
• cold water
• unsweetened chocolate

Whip cream. Beat pudding in 1 cup of milk (not 2 cups as it says on the box).

Combine whipped cream and pudding. Refrigerate. Place a layer of Graham Crackers in a square pan. Cover with some whipped cream/pudding mixture. Another layer of crackers, a layer of pudding/whipped cream, another layer of crackers. Make a clear glaze with the icing sucre and water. Ice. Decorate with chocolate, if desired.

Chocolate Éclairs

• 1/3 cup oil
• 1 cup water
• 1 pinch salt
• 1 cup flour
• 4 eggs
  

Bring to a boil the oil, water and salt. Add flour, mix till it forms a ball. Freeze 5 minutes. Mix in eggs one at a time with a beater. Form éclairs with 2 tsp dough each. Makes about 17.

Bake at 450° for 15 minutes.

Next:

Slice open on the side and fill with whipped cream, lemon or butterscotch pudding, or pastry cream. Put chocolate glaze on top:

2 oz. unsweetened chocolate, 1/4 cup boiling water, 2 tablespoons butter, icing sugar, 1/4 tsp vanilla.

Melt chocolate on top of double boiler or in heavy saucepan. Add boiling water, butter and enough icing sugar to make a glaze that will spread out without dripping. Add vanilla.

Caramel Pudding Cake

1 1/2 cups brown sugar
1 1/2 cups water
3 T. butter or margarine
1/2 tsp vanilla

dough:
3/4 cup sugar
3 T. butter or margarine
3/4 cup milk
pinch of salt
1 1/2 cups flour
2 tsp baking powder

In a saucepan melt butter or margarine; stir in brown sugar. Add water and vanilla. Bring to a boil.

Meanwhile, make the dough. Cream butter or margarine; add sugar. In a separate bowl, combine flour, baking powder and salt. Add to butter mixture alternately with milk.

Pour syrup into a 9 X 13 pan. Drop dough by teaspoons over syrup. Bake at 350 F for 30 minutes.

Serves 4-6.

Chocolate Pudding Cake

• 2 cups flour
• 1 cup milk
• 1 tsp vanilla
• 1 1/2 cup sugar
• 4 tablespoons shorteningd
• 5 tablespoons cocoa
• 2 tsp baking powder
• salt to taste

Sauce:

• 2 cups sugar
• 5 tsp cocoa
• 4 cups boiling water

Mix all ingredients (except ingredients for sauce) until smooth. Place sugar and cocoa in baking dish without mixing. Add boiling water without mixing. Place spoonfuls of doug on top. Bake at 450° for 40 to 45 minutes.

Apple Surprise

• 3 cups peeled and sliced apples
• 3/4 cup white sugar
• 1 egg, beaten
• 2 tablespoons flour
• 1/4 tsp cinnamon
• 1/4 cups butter
• 1/3 cup brown sugar
• 2/3 cup flour

Mix apples, white sugar, egg, 2 tablespoons flour and cinnamon. Spread in 8 x 8 baking dish. Mix butter, brown sugar and 2/3 cup flour. Place on apples. Bake at 375° for 30 minutes.

Maple Spread

Mix all ingredients in saucepan and boil at medium heat until thick.

Molasses Pull

When sugar is dissolved, cook until candy breaks in cold water. Remove from ehat and add 1/4 cup butter. When candy has cooled enough, pull, cut in pieces and place in a greased dish.

Cream Pie

Mix brown sugar and flour in bowl. Add cream and mix. Beat egg whites until peaks form; add to first bowl. Mix and pour in uncooked pie shell. Bake.

Chocolate Cake

Shift flour, measure. Add sugar, cocoa, salt and baking soda. Pour in 8 inch pan. Mix oil, vinegar, vanilla and water. Pour on flour mixture. Mix with a fork, but do not stir. Bake at 350° for 30 minutes.