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- Do you happen to have a recipe for no-bake raspberry cream pie? I have many of your recipes and have made them with...
- I need a moist, dense chocolate cake recipe. My uncle used to make it, and the cake didn't need frosting it was so rich...
- Grandma, can you please add white gravy with sausage to put over biscuits? I'm dying for that recipe. I had it when I...
- I have to make cut-out cookies for a wedding and decorate them like penguins. Black icing is so hard to keep a true...
Chocolate Eclair Dessert
I have a recipe from the recipe cards from a long time ago, Chocolate Eclair Dessert, but didn't have time to type the whole thing out for my friend. So I came here to get it and it's not here... Any chance of it coming back? Bummer!
--JoAnn
Hi JoAnn,
Oh my, that’s a yummy one! I’ll get the picture and recipe up in the recipe section soon, but for now, here’s the recipe:
Chocolate Eclair Dessert
We could always make room for this light, creamy dessert.
Preparation time: 20 minutes
Chilling time: 8 hours
Serves 12 to 15
2 (3.4-ounce) packages French vanilla instant pudding mix
3 cups plus 3 tablespoons milk, divided
8 ounces whipped topping
1 (12-ounce) package graham crackers
6 tablespoons butter
2 (1-ounce) squares semisweet chocolate
1 3/4 cups confectioners’ sugar
1. Combine pudding mix and 3 cups milk in a large bowl. Prepare instant pudding using package directions. Add whipped topping. Beat with an electric mixer set at medium speed until blended.
2. Arrange a layer of graham crackers in bottom of a 13 x 9-inch dish. Spread with half the pudding mixture. Add a second layer of the graham crackers. Spread with remaining pudding mixture. Top with another layer of graham crackers.
3. Combine the butter and chocolate in a small saucepan. Cook over low heat, stirring frequently, until the chocolate melts. Stir in remaining milk.
4. Place confectioners’ sugar in a medium bowl. Add chocolate mixture. Beat with an electric mixer set at medium speed until icing is a spreadable consistency. Spread over prepared layers. Chill, covered, for 8 hours. Cut into squares and serve on dessert plates.
Grandma’s Secret Tip
Rich, homemade chocolate icing really makes this dessert, but when time was short, Grandma sometimes used prepared chocolate frosting. She spooned it into a bowl and stirred it, adding milk 1 teaspoon at a time, until the mixture was a thin spreadable consistency.

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QuestionI have several cookie recipes I would like to try but they all call for shortening (which I have never used in anything, and can't imagine ever using!). Can I use butter instead and get the same results? What about in pie crust? Thanks for all your help in the past - you are the greatest! --Nana RuthMarch 2012
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QuestionCould you add a recipe for chicken tenderloins? --DeniseMarch 2012
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Question
I love your Nana's Banana Bread recipe, but I keep losing the card and would like to have it in my computer. Can you find it for me?
--SandiApril 2012 -
QuestionHow do you keep brown sugar from getting too hard? --VanessaMarch 2012
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QuestionI bought your recipe collection years ago and had a wonderful recipe for Peanut Butter Cream Pie. Well, I lost it and was wondering if you could get it to me some how? My husband is lost without this pie!!! Thank you. --SarahMarch 2012
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Question
Hi Betty, I have an old recipe from my mom that says I need to “proof the yeast.” What does that mean?
—Jen
May 2012 -
Question
I need a recipe for stew beef that is not beef stew or beef stroganoff. Can you help me?
—Jessica
May 2012 -
QuestionI was wondering if you could add the thumbprint cookies recipe to the site. I had it in my recipe box but it seems to have gone missing, the good recipes always do. I made them 2 years ago as Christmas presents for the homeless and would really like to make them for my kids this year. I remember the filling being preserves and they were so good. Thanks so much! --Jamie Hi Betty. I had a box of your recipes that my mother gave me when I married. Unfortunately, I lost one of my favorites: the thumbprint cookies. It was a sugar cookie with preserves in center. Can you please post that one or send it? Thank you. --KristinaMarch 2012
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QuestionCan you add a recipe for baked salmon? --MicheleMarch 2012
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QuestionCan you tell me what a springform pan is? I probably don't have one and need one for a recipe. Thanks. --ChristineMarch 2012






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