Recipe Train

Caryl Harvey said, “Charlie’s mom, Clara Harvey, made the BEST pies, especially lemon meringue. I tried to make one for him one day early in our marriage. I presented it to him and his comment was, ‘Well, it sure isn’t like Mom’s, is it?’ It wasn’t, and it would never be. I never made another one. Another of her recipes, however, was very do-able and became one of the family favorites, down to the younger generations. It is something like a sheet éclair.”

Moon Cake

    2 packages instant vanilla pudding
    3 cups milk
    1 8-ounce cream cheese
    1 16-ounce whipped topping
    1 cup water
    1 cup flour
    4 eggs
    1/3 cup margarine
    chocolate syrup
    
    Soften cream cheese, then whip smooth. In another bowl, mix the pudding mix and the milk until smooth and until pudding begins to thicken. Combine with cream cheese and set aside.
    In a small saucepan, bring water to boil and add margarine. Remove from heat. Add flour all at one time and stir until smooth. Then add the eggs one at a time, beating well after each egg.
    Spread the batter onto a 13x9 cookie sheet. Bake until “bubbles” form and it is a light brown. Remove from oven and allow to cool to room temperature. Spread the cream cheese/pudding mixture evenly onto the crust, then top with the whipped topping. Drizzle chocolate syrup over the top in a swirled pattern. Cool for at least two hours before serving.
    *This dessert can be made with sugar-free pudding and sugar/fat free topping to make it lower calorie, but for an average piece (about 1/12 cake) it is less than 200 calories.

Next stop on the recipe train: Shawna Bergstrom’s Peanut Butter Bonbons
Chugga chugga chew chew!