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Chocolate Eclair Cake

It’s been a while. In fact, quite a while! Life happens, sometime. So, I’m here to come back by plunging right in! Here is a recipe from our family recipe book by my sister-in-law. Simple to make, and with a major WOW! Factor.

Light, fluffy, and great for a crowd:

chocolate-eclair-cake

Chocolate Eclair Cake

Chocolate Eclair Cake

2 small pkgs. instant vanilla pudding
3-1/2 c. milk
1 (9 oz) container of Cool Whip
1 lb. pkg. graham crackers.

Frosting:

2 squares unsweetened chocolate, melted
2 tsp. light corn syrup
2 tsp. vanilla
3 Tbsp. margarine, softened
1-1/2 c. confectioner’s sugar
3 Tbsp. milk

Butter bottom of a 9 x 13 in. pan and line with whole graham crackers.

Prepare pudding with milk. Beat at medium speed for about 2 minutes. Add thawed Cool Whip and gently fold in.

Pour 1/2 of the pudding mixture over graham crackers.

Add another layer of crackers.

Pour remaining pudding.

Cover with crackers and refrigerate for at least 2 hours.

Prepare Frosting:

Melt chocolate and butter together over double boiler. Mix in rest of ingredients and beat until smooth.

Pour over cake and smooth it until it covers the entire cake.

Refrigerate until served.
16-24 servings

Cornell Chicken Updated

Cornell Chicken Updated

Cornell Chicken

Long a staple and tradition at fairs and festivals in Western New York, Cornell Chicken is simply one of the most flavorful ways to prepare grilled chicken. Even if you do not live in New York State, I’m sure you may have eaten that wonderful grilled chicken at fundraisers or festivals in your area, not knowing that it is Cornell Chicken.

This uses a non-tomato based barbecue sauce, but you won’t miss it a bit! And while the original uses 3 Tbsp. of salt, none of the flavor is lost with this reduced sodium version.


Cornell Chicken

1 egg
1 c. cider vinegar
2 tsp. poultry seasoning–store bought or homemade (recipe follows)
up to 5 lb. chicken pieces, or 2 to 4 large fryers, cut in half or quartered
1/2 c. vegetable oil
1/2 – 1 Tbsp. salt
1/4 tsp. freshly-ground pepper

Adjust the quantity of salt to meet individual health needs and taste. Barbecued chicken basted frequently during cooking will be saltier than chicken that has been lightly basted.

In a large bowl, whisk the egg. Add the oil and whisk until the mixture gets thick, homogenous, and a bright yellow, approximately 2 minutes. Whisk in the cider vinegar, salt, poultry seasoning, and pepper. At this point, you can save the marinade in a jar and refrigerate. Will keep for a week.

In a large resealable plastic bag, place the chicken pieces of your choice, pierce the skin. Pour the prepared sauce over the chicken and let marinate in the refrigerator for at least 2 hours or up to 24 hours (the longer you marinate, the better).

Place chicken over indirect heat–hot coals with an aluminum disposable pan with water to the side or hot gas grill and water pan with vents open. Turn frequently (about every ten to 12 minutes) and baste with additional leftover basting sauce, each turn. Cooking for about 30 to 45 minutes or until the internal temperature of each part is 150F or the juices run clear. Stop basting. Move the pieces over to the hot direct heat side of the grill, and be sure to place the pieces skin side down. Crisp the chicken for about ten minutes–watch carefully to keep it from burning, you only want to crisp the skin. Turn and heat for five minutes more.

Don’t forget to do that last step to crisp the chicken. It is important to finish the cooking and crisp the skins. Discard leftover used marinade.

Homemade Poultry Seasoning–Much better than store blends!

If you want to try your hand at a homemade poultry seasoning blend, try this one:

Poultry Seasoning

4 Tbsp. ground sage
2-1/2 Tbsp. ground thyme
1-1/2 Tbsp. ground marjoram
1-1/2 Tbsp. ground rosemary
3 tsp ground nutmeg
2 tsp. ground black pepper

Place in blender and blend to mix. Store in a jar in a dark, cool place.

When computers go haywire

I type this on another computer while mine is getting exorcised.

Thursday, my computer went haywire.

I was just doing business online, and suddenly, my antivirus started going ballistic. Every half minute or so, it would pop up a message that so many malware or viruses were cropping up. I was quarantining left and right when my computer froze.

I hit the control-alt-delete to smack down the antivirus, log off, and reboot, and THAT froze.

My desktop icons and my bottom bar disappeared completely. The computer, which is normally very quiet, was whirring up a storm. I did what I hated to do and what I had no choice to do: turned it off by pushing in the button.

On reboot, I got the usual windows splash screen, then when the desktop should have appeared, this ugly blue error screen with “Fatal Error” and not allowed to log on.

I tried every way possible to log in to no avail. I do know that in safe mode with commands, windows is still present. I just cannot completely boot. I finally gave up and contacted my son-in-law who is going to have a go with it, and hopefully, I’ll have my computer back.

Later on Thursday evening, I was speaking with my best friend, Marty. Now, we usually spend hours (literally) talking or visiting. This was no different.

In the course of our conversation, several times one of us would mention something and it would involve,  “I wonder how much this costs?”,  “Have you seen?”,  “Marilyn, type in…” types of comments. Of course, it stopped dead in the water when I’d remember and say I can’t.

Now, years ago we had no Internet. Then we had Internet and it was more of an enhancement than a necessity.  Now I’d think it is safe to say that we are so bound to the Internet and electronic technology that if we don’t have our smart phones, IPads, or other computer devices or access to the Internet, our lives are severely hamstringed.