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Apple Lemon Puff
Baked Apples in Caramel Cream
Baked Banana Doughnuts
Blueberry Honey Cobbler
Butter Pecan Cheesecake
Caramel Apple Bars
Cherry Pear Dessert
Chewy Caramel Brownies
Chocolate Cheese Eclairs
Chocolate Eclair Icebox Dessert
Chocolate Filled Meringue Shells with Strawberry Sauce
Chocolate Swirl Cheesecake
Chocolate Tortillas
Chocolate-Orange Biscotti
Coffee Bars
Date Bars with Orange Icing
Funnel Cakes
Hostess® Twinkie Creme Filling
Ice Cream Pudding
Lazette's Luscious Strawberry Cheesecake
Lemon Squares
Maple Custard
Mocha-Chocolate Trifle
Nanaimo Bars
Orange Mousse
Peanut Butter Cupcakes
Rocky Road Ice Cream Recipe
Sinfully Rich Nonfat Fudge Sauce
Snicker Freeze
Strawberry Lemon Tart
Sugar Cookie Fruit Tart
Sweetened Condensed Milk
York Sensational Brownies
Chocolate Cheese Eclairs

3/4 cup plus 2 tablespoons all-purpose flour
2 tablespoons cocoa
1 tablespoon sugar
1 cup water
1/2 cup margarine or butter
4 eggs

Chocolate Cheese Filling --
(recipe follows)
Cocoa Glaze -- (recipe follows)
1/4 cup  semisweet chocolate chips
3 oz cream cheese, softened
1/3 cup packed brown sugar
1/4 cup milk
1/2 teaspoon vanilla
1 cup chilled whipping heavy cream
1 cup  powdered sugar
2 tablespoons  cocoa
2 tablespoons  milk
Heat oven to 400º. Mix flour, cocoa and sugar.  Heat water and margarine in 3-quart saucepan to a rolling boil. Stir in flour mixture. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat.
Beat in eggs; continue beating until smooth. Drop dough by about 1/4 cupfuls 3 inches apart onto ungreased cookie sheet. With spatula, shape each into finger 4 1/2 inches long and 1 1/2 inches wide.
Bake until puffed and darker brown on top, 35 to 40 minutes; cool.
Cut off tops; pull out any filaments of soft dough. Fill eclairs with Chocolate Cheese Filling; replace tops. Spread with Cocoa Glaze just before serving. Refrigerate any remaining eclairs.
Heat chocolate chips in small heavy saucepan over low heat, stirring occasionally, until melted; cool. Beat cream cheese, sugar, milk and vanilla until smooth and creamy. Stir in chocolate. Beat whipping cream in chilled bowl until soft peaks form. Fold in chocolate mixture.
Mix powdered sugar and cocoa. Stir in milk until smooth. If necessary, stir in additional milk, 1/2 teaspoon at a time, until of desired consistency.
Yield: 8 servings.