"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for E'claire Torte, by Rebecca Wetter, is from HACKETT FAMILY COOKBOOK,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Crust: 1 cup water 1/2 cup margarine 1 cup flour 4 eggs
-mix water and margarine and bring to a boil -add flour all at once -stir rapidly unti mixture forms a ball -remove from heat and cool -use mixer and beat in eggs one at a time -spread on un-greased jellyroll pan -bake at 400' for 15 minutes, then at 325' for 15 minutes -don't press bubbles and bake until golden -cool
Filling: Cool Whip- large container 3 small pkgs instant French Vanilla pudding 3 1/2 cups milk 8 ounce cream cheese- softened Hershey's chocolate syrup
-mix pudding with milk, beat in cream cheese -spread on cool crust -refrigerate for at least 1/2 hour -top gently with Cool Whip -drizzle with Hershey's syrup
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