In this issue:

Wednesday's O.A.M.C. Recipe: *Easy Banana Bread*
Requests & Replies from Subscribers:  Éclair Cake

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And Here Is Today's Recipe!
 

 * Exported from MasterCook *

Easy Banana Bread

Recipe By : Real Food for Real People
Serving Size : 12     Preparation Time :0:00
Categories : Breads               Desserts
Fruit                O.A.M.C.

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup Vegetable Shortening
3/4 cup Sugar
2 medium Bananas -- sliced
2 cups Flour
1 teaspoon Vanilla
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1 teaspoon Salt
3/4 cup Sour Cream
OR-
1 cup milk w/ 1 Tbsp. Vinegar, mixed

Preheat oven to 350 degrees F. In a large bowl, mix shortening, sugar and bananas. Mix
dry ingredients in another bowl, then add to banana mixture, alternating with sour cream (or
milk); mix well. Pour into large loaf pan, which has been sprayed with non-stick cooking
spray. Bake 50 - 60 minutes at 350 degrees F.

Note: This recipe may be doubled or tripled. This recipe freezes well.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 226 Calories; 9g Fat (35.6% calories from fat); 3g
Protein; 34g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 279mg Sodium.

Exchanges: 1 Grain(Starch); 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates.

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

Hello Everyone!

I've had plenty of recipes and answers for questions that other RF4RP readers had, but now
it's my turn for a question! My parents gave me an awesome Kitchen Aid stand mixer for
Christmas which I just LOVE, but all the recipes that came with it are cookies, sweet
baked goods and a couple of bread recipes. I just love baking cookies and the sweet
treats, but I'm have to be careful not to have too many sweets around the house because of
my 9-year-old daughter and hubby who have the tendency to over-do the treats if they are
available. I have the bread hook, whip and paddle, but none of the attachments like the
pasta maker or the accessories that hook onto the front. Does anyone have some recipes
so I can put this wonderful mixer to use? I like the simple, down-to-earth foods...nothing
too gourmet or exotic. Thanks!

Joyce

Hi,

This is a great ezine. I have found lots of wonderful recipes. I am hoping someone out
there knows a recipe for Rebecca Sauce. A friend had it when she was in Kentucky. She
said it was some type of fruit sauce and had it with a dessert in a restaurant. Thanks in
advance.

Cheryl

Hi Kaylin,

When I lived in the Midwest we had Japanese steak houses like Benihana and Ichiban.
Ichiban had an appetizer called Golden Shrimp. It was grilled shrimp with a sauce that
looked like a yellow mayonnaise and went on real thick. Would anyone have this recipe?
My husband really liked it and so did I! Thanks,

Jackie

~ Subscriber Responses ~
 

These are WONDERFUL!!!! My daughter in law made them and we couldn't leave them
alone!

Vanillanutmeg@gmail.com

Toffee Bark

1 sleeve club crackers
½ C. Brown Sugar
¼ t. baking soda
2 sticks melted butter (NOT margarine)
1 bag MILK chocolate chips
3 Tbs. Walnut meal (she used really finely chopped pecans)

Line cookie sheet with foil. Place crackers side by side. Melt butter, add brown sugar and
baking soda. Stir until thoroughly mixed. Pour over crackers and bake in 375º oven for 8
minutes. Remove from oven and pour chocolate chips and chopped nuts over. Let stand
for 2 minutes. Refrigerate entire pan for 3 hours. Break in pieces and serve
 

From the desk of John Lodmell - Many of you requested this recipe, so here goes... Éclair
cake Or, as Jack would say, "Declare Cake." This is so very, very easy to make, but make
sure you start it a day in advance. And, if you let your kids help mix up the pudding, make
sure you use a DEEP bowl because vanilla pudding flying all over the kitchen, while fun in
theory, is a mess in reality.

This is truly yummy! I don’t know John, I got this recipe from my daughter who got it from
her friend Alicia, regardless this is an easy no bake cake. I used nonfat milk but I have to
watch my calories and nonfat whipped topping. It is so good I wanted to share it.

Éclair Cake

2 small boxes vanilla instant pudding
12 oz. container whipped topping, thawed
1 box chocolate graham crackers
3 c. milk (I used whole to make it extra rich and fattening!)
1 container dark chocolate frosting
powdered sugar (optional)

In a large bowl, combine pudding mixes, whipped topping, and milk. Mix 2 minutes at high
speed, or until thick.

Layer a 9x13x2 inch pan in the following way:
-graham crackers
-pudding mixture
-graham crackers
-pudding mixture
-graham crackers.

Refrigerate 2 hours. Use the whole container of frosting, and spread over the entire surface.
Refrigerate 24 hours, to allow time for the graham crackers to soften. Just before serving,
sprinkle with powdered sugar, if desired.

Mary                  D_bnight@yahoo.com
 

ALMOND CREAM-PUFF RING

1 Cup Water
½ Cup Butter or Margarine
¼ Tsp. Salt
1 Cup All Purpose Flour
4 Eggs
Almond-Cream Filling (to follow)
Chocolate Glaze (to follow)

About three hours before serving:
In a 2-quart saucepan over medium heat, heat water, butter or margarine, and salt until
butter melts and mixture boils. Remove saucepan from heat. With wooden spoon,
vigorously stir in flour all at once until mixture forms a ball and leaves the side of the
saucepan. Add eggs to flour mixture, one at a time, beating after each addition, until
mixture is smooth and satiny. Cool mixture completely. Preheat oven to 400 F. Lightly
grease and flour large cookie sheet. Using a 7-inch plate as guide, trace a circle in flour on
cookie sheet. Drop batter by heaping tablespoon into 10 mounds, inside circle, to form a
ring. Bake ring 40 minutes or until golden. Turn off oven; let ring remain in oven 15
minutes. Remove ring from oven; cool on wire rack. When ring is cool, with long serrated
knife, slice horizontally in half. Prepare Almond-Cream Filling; spoon into bottom ring.
Replace top of ring. Refrigerate. Prepare Chocolate Glaze. Spoon glaze over top of ring.
Makes 10 servings.

Almond Cream Filling

Prepare one 3 ½ to 3 ¾ ounce package vanilla-flavor instant pudding and pie filling as label
direct, but use only 1 ¼ cups milk. Fold in 1 cup heavy or whipping cream, whipped, and 1
tsp. almond extract.

Chocolate Glaze (I like to double this recipe)

In double boiler over hot, not boiling water (or in heavy 1-quart saucepan over low heat),
heat ½ cup semisweet chocolate pieces with 1 tbsp. butter or margarine, 1 ½ tsp. milk,
and 1 ½ tsp. light corn syrup until smooth, stirring occasionally.

also:

Makes 3 dozen CREAM PUFFS -- Drop rounded teaspoonfuls, 2” apart, on un-greased
cookie sheet. Bake 400 F, for 25 to 30 minutes. Cool, fill and glaze.

This recipe is from my sister in law. I have never made it myself, but I love it when she
makes them.

Maggie                     magstah@cox.net
 

Hi Kaylin and Brenda,

Here is my favorite recipe for Chocolate Éclairs. I hope you like it. As you can see, it is a
time consuming effort, but be assured it is well worth it.

Shalom, from Spike the Grate                          spikethegrate@hotmail.com

CHOCOLATE ÉCLAIRS
From the Joy of Cooking 1946

Choux Paste
Position a rack in the lower third of the oven. Preheat to 400 deg. F.

Measure:
1 cup sifted all-purpose flour

Combine in a large saucepan:
1/2 cup water
1/2 cup whole milk
8 Tbsp butter (1 stick, ¼ lb) unsalted butter, cut into small pieces
1/2 tsp salt

Bring the mixture to a full boil over medium heat. Add the flour all at once and stir
vigorously with a wooden spoon until the mixture pulls away from the sides of the pan.
Continue to cook and stir the mixture for about 1 minute, to eliminate excess moisture.
The butter may ooze out, which is fine; it simply means that the moisture is evaporating.
Transfer to a bowl and let cool for 5 minutes, stirring occasionally. Beat in 1 at a time by
hand, with a wooden spoon, or on low speed with a mixer:

4 large eggs

Make sure that the paste is smooth before adding the next egg. Beat the dough until it is
smooth and shiny. Choux paste can be covered and refrigerated for up to 4 hours. When
it is cold, you do not need to bring the paste to room temperature before shaping. Houx
paste can be piped into almost any shape or size with a pastry bag, or spooned out in
simple round shapes. Pipe or spoon shapes two inches apart onto a buttered and floured
baking sheet. Bake them for 15 minutes at 400 deg. F., then reduce the heat to 350 deg.
F. and bake until golden brown and very firm to the touch – about 10 to 15 minutes for
miniature puffs and 25 to 30 minutes for large éclairs. Turn off the oven, poke the short end
of the éclairs, and let dry in the oven for 10 minutes. Remove the éclairs to a rack and let
cool completely. Prepare 3 cups pastry cream (or use sweetened whipped cream for the
filling):

Crème Patisserie:

In a medium bowl, beat on high speed until thick and pale yellow, about 2 minutes:
1/2 cup sugar
2 Tbsp all-purpose flour
2 Tbsp cornstarch
4 large egg yolks

Meanwhile, combine in a medium stainless-steel or enamel saucepan ( non-reactive) and
bring to a simmer:

1 1/3 cups milk
1 vanilla bean, split (optional)

Fish out the vanilla bean if you used it. Gradually pour about one-third of the hot milk into
the egg mixture, stirring to combine. Scrape the egg mixture back into the pan and cook,
whisking constantly and scraping the bottom and corners of the pan to prevent scorching,
over low to medium heat until the custard is thickened and begins to bubble. Then
continue to cook, whisking, for 45 to 60 seconds. Using a clean spatula, scrape the
custard into a clean bowl. If you have not used the vanilla bean, stir in 3/4 tsp. Vanilla.
Cover the surface of the custard with a piece of wax or parchment paper to prevent a skin
from forming. Let cool, then refrigerate before using. This keeps, refrigerated, for up to 2
days.

Assemble éclairs:
Fill a pastry bag fitted with a ¼-inch tip with the pastry cream (Crème Patisserie). Poke the
pastry tip into the drying hole in each éclair and pipe full. Or, cut off the top third of the
éclairs horizontally with a serrated knife for the lids. Remove any uncooked dough and
spoon the filling into the éclairs. Dip the top of each éclair (either the lids or the whole
éclair) into:

Bittersweet chocolate glaze or frosting, or Chocolate Ganache Glaze or frosting

Replace the tops on the cut éclairs. Refrigerate the éclairs, chocolate side up, until the
glaze is set or until ready to serve. Éclairs are best on the day they are made. If you
prefer to make Cream Puffs, cut off the top third of the éclairs horizontally and fill the
éclairs with whipped cream, having added confectioner’s sugar and a small amount of
vanilla extract. Gently set the lids (glazed with chocolate or not) onto the whipped cream
and dust with powdered sugar.

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