Chocolate Eclair Cake

1 cup water
1/2 cup butter
1 cup flour
4 large eggs
1 (8 ounce) package cream cheese, softened
1 large box (5.1 ounces) vanilla instant pudding
3 cups milk
1 8 oz. container cool whip (you won’t use the whole container) or one batch of homemade whipped cream
chocolate syrup or homemade chocolate sauce

Preheat oven to 400. Lightly grease a 9″X13″ glass baking pan.
Eclair Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. *If the sides of your pan are too greased you won’t be able to get the mixture to stay up the sides so make sure to just lightly grease.
Bake for 30-40 minutes or until golden brown (Mine only took 25 minutes.) You may want to check it occasionally-you don’t want to overcook the crust, it will ruin the cake! Remove from oven and let cool (don’t touch or push bubbles down).
Filling: Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge.When the crust is completely cooled, pour filling in. Top with layer of cool whip however thick you want it and serve with chocolate syrup. *If you want to make this even better use homemade whipped cream.

Chicken Cordon Bleu Casserole

2 lbs boneless, skinless chicken breast - cooked & cut into chunks
Seasoned bread crumbs
1 egg mixed with 1/2 cup milk
1 cup Swiss cheese, grated
1 cup ham, diced
1 can cream of celery (or chicken) soup
1 cup milk
pepper to taste
Oil for browning


Preheat oven to 350
Dip chicken chunks in egg mixture, then in bread crumbs.  Coat well.
Brown in a little oil until golden.
Place browned chunks in a baking dish; spread cheese and ham on top.
Sprinkle with pepper as desired.
Mix soup with 1 cup milk and pour over top of chicken.
Bake 30 minutes at 350 or until tender and bubbly.

Six Week Bran Muffins

Batter may be kept in the refrigerator for up to six weeks and baked fresh, as desired.
* BEGIN THE NIGHT BEFORE! *

15 oz. box raisin bran cereal (the 2 scoops kind!!)
2  1/2 cups sugar
5 cups flour
1/2 tsp salt
4 eggs, well beaten
1 cup vegetable oil
1 quart (4 cups) buttermilk

In a very large bowl, mix together cereal, sugar, flour, and salt.
In a separate bowl, mix together eggs, oil, and buttermilk.
Add wet ingredients to dry ingredients and mix until just blended.
Allow mixture to stand in the refrigerator overnight before using.
Fill muffin tins 2/3 full and bake at 350 for 20 minutes.

Chocolate Chip Cheesecake

{Wendy's Recipe}

NOTE: this makes a large cheesecake - do not attempt to bake it
in a regular pie pan or in a pre-made crust...
You will need a 10" spring-form pan - borrow one if you have to, it's worth it!!

Preheat oven to 325.
Crust:
    2 cups crushed chocolate wafers (or Oreos w/ filling removed.  (About a 14 oz. pkg. Oreos)
    1/2 cup butter or margarine, melted
Mix together crumbs and melted butter until thoroughly combined.
Pat into the bottom of a spring-form pan.
Bake at 325 for 20 minutes.

Filling:
    2  8-oz. packages regular cream cheese, room temperature
    3/4 cup sugar
    1/2 cup sour cream
    1 tsp. vanilla
    4 eggs
    1 cup (6 oz) semi sweet chocolate chips
Beat cream cheese until fluffy.
Add sugar, 1/4 cup at a time, beating between each addition.
Continue to beat until smooth.
Add remaining ingredients and beat until creamy.
Pour into crust.
Bake 40 minutes or until just a 3' circle in the center jiggles.
Remove from oven and cool 20 minutes.
Turn oven to 425.

Sour Cream Topping:
    1 cup sour cream
    1/2 cup sugar
    1 1/2 tsp lemon juice
    1 1/2 tsp vanilla
Mix all ingredients together while cake cools.
At the end of cooling time, spoon topping gently over cheesecake.
Bake at 425 5 minutes ONLY.

Cool cheesecake completely.
Run a knife around the edge and then release from pan to serve.

Quick Pizza Dough

From: Jessica Hampton

1 package yeast

1 teaspoon sugar

1 cup warm water

2 Tablespoon oil

½ teaspoon salt

3 cups flour

Combine all ingredients. Roll out to make pizza crust. 

Bake at 425˚F for 10 minutes for crispy crust. 

Add toppings as desired.

Lynda's Bread

5 1/4 cups flour ( a mixture of white/wheat, or all white or all wheat)
1/4 cup sugar
1-1/2 tsp salt
1 TBS + 1-1/2 tsp SAF instant yeast
1 TBS vital wheat gluten (powder)
1 TBS + 1-1/2 tsp liquid lecithin
2 cups hot tap water
1/4 tsp liquid "C" (ascorbic acid) - if using wheat flour

Mix together dry ingredients, including yeast.  Place dry ingredients in the bowl of a stand mixer.  Mix together hot water and "C".  Add liquid lecithin and HOT water to dry ingredients.  Mix for 1 minute and check consistency.  Dough should be VERY sticky... If too dry, add a little water; if too wet, add a little flour.  NEVER add water or flour after bread is mixed.

If using all white flour, mix for 5 minutes; 10 minutes for whole wheat or 50/50.

When making white/wheat mixed loaves, allow dough to rest in the mixer for 10 minutes before knocking it down to shape loaves.

Spray counter top and loaf pans with cooking spray.  DO NOT sprinkle counter top with flour!  Divide dough in half, shape loaves, and place in sprayed pans.  Cover and allow to rise 20 - 25 minutes.  Bake at 350 for 25 minutes.  Makes 2 loaves.

Additional information:
Making 4 loaves of bread once a week for a year will require 6 25- lb. bags of regular flour, 6 1-lb bags of SAF yeast, and 4 32-oz bottles of liquid lecithin.

Always keep yeast in the freezer.

Liquid lecithin stores indefinitely, but should be rotated.  It can be purchased at many health food stores (such as Clark's in Loma Linda).  It is VERY sticky, but using a baby wet wipe is a miracle clean-up!

Ascorbic acid or liquid C will assist the wheat flour in rising so that it will light like white loaves.  It can be purchased from a health food store also.

An electric knife is essential for cutting this bread - it's "sandwich bread" soft!

Cranberry Jello Salad

1-1/2 cups boiling water
1 large pkg. raspberry or cranberry jello
1 pint raspberry sherbet (or sorbet)
1 can whole cranberry sauce

Mix together well the boiling water and jello
Allow to cool until no longer hot.
Add the raspberry sherbet and mix well using a whisk.
Refrigerate for 30 - 45 minutes, until pretty well set.
Add cranberry sauce and mix together well.
Place into desired bowl or individual serving bowls,
and refrigerate until completely set.
If using individual bowls, they may be un-molded onto a serving plate.
(Teresa Chandler's recipe)