Eclair Cake

We love eclairs. We also love to make them (it came as a prerequisite to being part of the Wolfley family), but they always go so fast. This recipe is so great because it serves many more than a similar recipe made into individual eclairs. Here's the original recipe. I made it once and then made a few changes. This topping is good, but you can also just use plain vanilla pudding and have it taste great. Instead of the Hershey syrup on top, I love the fudgy frosting typical with eclairs. When I make this now, I make frosting, spread it on top of the crust and then add the topping over the frosting. You'll love it.

Crust:
1 1/2 cubes butter
1 1/2 cups water
1 1/2 cups flour
6 eggs

Topping:
8 oz. cream cheese
3 Tbsp milk
2 small packages instant vanilla pudding
3 cups milk
1 large Cool Whip
Hershey's Syrup

In large saucepan, bring butter and water to a boil. Take off heat and gradually add flour. Add eggs one at a time, beating a little after each egg. Spread on a large greased cookie sheet, leaving 1 inch around edges. Bake at 400 for 25 minutes; cool. (I've cooled it in the freezer to speed up the process and that works great). Mix together cream cheese and 3 tablespoons of milk. Set aside. Mix together pudding and 3 cups of milk. Fold in cream cheese. Fold in Cool Whip. Pour over cooled crust. Swirl chocolate syrup on top. Keep refrigerated.

Fudgy frosting:
3/4 c. semisweet chocolate chips (or 6 oz semisweet chocolate squares)
4 Tbsp. butter
3 c. confectioners' sugar
4-7 Tbsp. hot water


Melt chocolate and butter in a saucepan over low heat. Stir in sugar and enough hot water to achieve a smooth consistency. Cool slightly. Frost crust.

Brie and Pear (or Peach) Panini

I saw this recipe on Everyday Italian on The Food Network. I love that girl, but seriously, there is no way she eats what she cooks. Anyway, after I made this I was hooked. If you don't have a panini maker, you can do it like I do. Make the sandwiches and pour about 3 Tbs of olive oil in a large skillet. Use a smaller skillet to press down on the sandwiches. I just push really hard, but I have seen Rachael Ray use bricks to weigh the skillet down. It really only takes about a minute and a half per side. I do 2 sandwiches at a time. Yummy!

• 1 (1-pound) loaf ciabatta bread (or 8 slices country bread)
• 1/4 cup olive oil 8 ounces Taleggio cheese or brie, sliced
• 2 large pears, apples or peaches, cored and cut into 1/4-inch wedges
• 2 tablespoons honey
• Pinch salt
• Pinch freshly ground black pepper
• 3 ounces arugula or spinach
  

Preheat the panini machine. Cut the ciabatta loaf into 4 equal pieces. Halve each piece horizontally to make 4 sandwiches. Brush the bread on both sides with olive oil and place the bottom-half of the bread slices in the panini machine in a single layer. Heat until golden, about 3 to 4 minutes. Continue with the remaining top slices of bread.
While the top slices of the bread are in the Panini machine, begin forming the sandwiches. Divide the cheese among the warm bread. Cover the cheese with slices of fruit. Drizzle the fruit with honey. Sprinkle with salt and pepper. Top with a handful of arugula. Place the warmed top half of the bread over the arugula and return the competed sandwich to the panini machine for 1 to 2 minutes more to finish melting the cheese. Remove from the panini machine. Cut the sandwiches in half and serve immediately

Eggs Benedict

I will start off the brunch recipes by posting my very favorite...Eggs Benedict. This is the best, easiest version I have found. Using a blender to create the Hollandaise sauce works well, and it holds up better than the traditional method. We make it often for Sunday breakfast, or for Birthday mornings. I love to add Emeril's Essence to it, even though this recipe isn't his. It adds some "kick" to it. You can use Emeril's Essence as a seasoning for just about everything! I keep a jar of it in my kitchen cupboard. When poaching the eggs, it is not necessary to use an egg poacher...just follow the directions for the skillet and it will work great!

Eggs Benedict:
1 teaspoon vinegar
4 eggs
4 thin slices Canadian bacon
2 English muffins

Hollandaise Sauce:
3 egg yolks
1 tablespoon hot water
1 tablespoon lemon juice
1 stick unsalted butter, melted and hot
Salt and pepper
Paprika
Chopped parsley
Emeril's Essence or Paprika

In a large skillet, bring 2 inches of water and the vinegar to a boil. Crack one egg into a glass. Reduce water to a simmer and pour egg into water in one quick motion. Quickly add remaining eggs. Let eggs cook for 4-5 minutes. The white should be firm but the yellow should be runny. Remove eggs with a slotted spoon and drain on a paper towel.

In a non-stick skillet heat the bacon until warm. Toast the English muffins until golden.

For the sauce: Place yolks, water and lemon juice into blender. Blend for 1 minute. With blender running, pour butter through open hole of blender lid. Season with salt and pepper and keep warm.

To assemble eggs benedict: Top each muffin with bacon and a poached egg. Pour warm sauce over and garnish with paprika and chopped parsley.

Emeril's Essence:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Welcome Lunch Bunchers!

Hopefully you are visiting this site because you want to continue (or join) our fabulous (but too short lived) tradition of the Lunch Bunch! Our first theme, as we are approaching Mother's Day, will be BRUNCH!! Who doesn't love waking up late and gorging themselves on sweet treats and succulent dishes? To keep things running smoothly, here are a few things to keep in mind:

• Try the recipe before you post it to Lunch Bunch. Give any comments or suggestions.
• You are welcome to use a link to a favorite recipe - just make sure to add your personal comments along with it.
• If you have a comment about someone else's recipe, add a comment and not a new post.
• Title your post with the name of the recipe so that it is easily searchable.

Bon Apetit!