New Layout

I decided I needed a change. So I found something I liked and here it is. I am still working out kinks (as you might be able to tell by the blog roll. I don't know why it isn't working, the codes are good, hmm...) Anyway.

I spent a good amount of time this week looking for cotton candy. My friend Logan and I needed it for the Drive-in. We found it at the party store, we should have started there. But it was fun looking for it. The drive-in was fun. I was sandwiched between two guys, all squished together, heads on shoulders, sharing blankets, and hand holding...it was fun!

For enrichment this week we learned to make eclairs. They were so yummy! We are trying a variation on the classic with a coconut flavored filling with coconut flakes on the top...yum. I like coconut so it sounds good to me.

Beside me in the back row is Lisa Jensen, she is the RS advisor in our ward and she has been so wonderful to me. She knows that I am struggling with a few things and after an evening of making eclairs (her recipe, she once made 1,000 for her sons wedding!) she took me to dinner to talk and have a moment to have a "mom" since mine is so far and I won't see her until Christmas, if then. I am very grateful for Lisa. She is fun and silly and I am glad I get to hang out with her.

OK, this is the easy and wonderful recipe for our Eclairs.

Lisa Jensen's Eclairs

Shells:

1/2 c. butter or margarine (you can't tell the difference so it personal preference)

1 c. water

1/4 tsp. salt

1c. flour

4 eggs

Combine butter or margarine and water into a saucepan and bring to a boil. Add flour and salt all at once; stir vigorously. Cook and stir until mixture forms a ball. Remove from heat and cool slightly. Add eggs, one at a time, beating after each one until smooth (you can not over beat this, but you can under beat it. Your pastry will go flat if it is not beat enough. DO NOT use mixer). Put through a pastry tube making 3 inch strips (you can do puffs as well, using spoons) Bake at 400 degrees on greased cookie sheet for 30 minutes. Put on cooling rack and poke a hole in one end (a skewer works great!). let cool. Frost with chocolate frosting.

Filling:

1 8 oz. cool whip

1 sm. package instant vanilla pudding

Mix pudding as directed. When it has set up, fold in the cool whip. Put it in a pastry tube and fill the shells. Keep in refrigerator until you are ready to serve!

This recipe will make about 3 dozen small eclairs. You can do larger ones or puffs. These can be frozen with the filling in them and un-thaw beautifully. Try variations of banana pudding, using strawberry icing on the top, pumpkin flavoring or coconut.

Enjoy and let me know if you end up trying this great and easy recipe!