How was your weekend? As we being a new week I am excited to be here for the A to Z Challenge. We are going into our second week and this morning I am sharing the Letter E with you.
I picked out the children’s books Froggy Goes to Camp because my nephew Charlie and his dad David love Frogs. Charlie likes to rescue Frogs from his yard and he puts them in his dads
Froggy’s off to camp! He packs a lot into one week: archery lessons, food fights, and scary stories around the campfire. But only Froggy could also manage to lose his trunks during swim class and overturn his kayak with the camp director in it. Froggy will keep his fans laughing with his latest antics.
About Jonathan London
For our dessert Charlie and I plan on making Eclairs for our friends and neighbors. For Charlie and I we will have Brownies as neither of us like Eclairs. Do you?
- 1/2 cup Butter
- 1 cup water
- 1 cup all-purpose Flour
- Pillsbury Pre-Sifted Bleached Enriched All Purpose Flour
- 1/4 teaspoon Salt
- 4 Eggs
- 1 (5 ounce) package instant Vanilla Pudding Mix
- 2 1/2 cups cold Milk
- 1 cup Heavy Cream
Preheat oven to 450 degrees F (230 degrees C). Grease a cookie sheet.
In a medium saucepan, combine 1/2 cup butter and 1 cup water. Bring to a boil, stirring until butter melts completely. Reduce heat to low, and add flour and salt. Stir vigorously until mixture leaves the sides of the pan and begins to form a stiff ball. Remove from heat. Add eggs, one at a time, beating well to incorporate completely after each addition. With a spoon or a pastry bag fitted with a No. 10, or larger, tip, spoon or pipe dough onto cookie sheet in 1 1/2 x 4 inch strips.
Bake 15 minutes in the preheated oven, then reduce heat to 325 degrees F (165 degrees C) and bake 20 minutes more, until hollow sounding when lightly tapped on the bottom. Cool completely on a wire rack.
For the filling, combine pudding mix and milk in medium bowl according to package directions. In a separate bowl, beat the cream with an electric mixer until soft peaks form. Beat in 1/4 cup confectioners’ sugar and 1 teaspoon vanilla. Fold whipped cream into pudding. Cut tops off of cooled pastry shells with a sharp knife. Fill shells with pudding mixture and replace tops.
For the icing, melt the chocolate and 2 tablespoons butter in a medium saucepan over low heat. Stir in 1 cup confectioners’ sugar and 1 teaspoon vanilla. Stir in hot water, one tablespoon at a time, until icing is smooth and has reached desired consistency. Remove from heat, cool slightly, and drizzle over filled eclairs. Refrigerate until serving.
Thank you,
Glenda, Charlie and David Cates
