Delicious Holiday Treats

Holiday seasons include experiencing traditions with family and friends. When gatherings become communal, requests such as, “Will you please bring your mac and cheese dish or your glorious yeast rolls?” or “Who is going to make Aunt Sylvia’s stuffing this year?” are common.

One such tradition in my family is Great Aunt Myrtle’s chocolate éclair cake, a popular item at every gathering.

The ingredients are common: pudding, milk, Cool Whip, Oreos or graham crackers, and of course chocolate — you shouldn’t have an éclair without chocolate. This isn’t actually a cake but more in line with a no-bake cream pie in a square pan covered with chocolate.

Great Aunt Myrtle, a native of Savannah, was also known for her homemade pralines. That recipe has been passed down through the generations as well. It is simple and delicious and makes a welcome hostess or holiday gift.

No-Bake Chocolate Eclair Cake

Ingredients

• 2 packets instant French vanilla pudding
• 3 cups whole milk (or condensed milk)
• 8 oz. Cool Whip
• Graham crackers or Oreos (gluten free can be substituted)

Preparation

Mix vanilla pudding into milk slowly, then quickly fold in the Cool Whip. Line a 13” x 9” pan with graham crackers or Oreo sides (minus the filling). Spread the pudding mix on top. Repeat with a second layer. Top with chocolate and garnish with chopped nuts. Refrigerate well, may even be put into freezer to set. Keep refrigerated.

Chocolate Topping

Ingredients

• 1 cup sugar
• 1/3 cup cocoa powder
• ¼ cup milk
• 1 stick butter
• 1 tsp vanilla
• ¼ cup chopped pecans

Preparation

Mix the sugar, cocoa, and milk in a pan on low heat. Carefully bring the mixture to a boil, continually stirring. Then add the butter and vanilla.

Topping hack: Use 16 oz chocolate fudge icing. Remove metal foil and microwave in container 10 seconds at a time to bring to boil. Add softened butter and vanilla.

Pralines

Ingredients

• ½ cup brown sugar
• ½ cup granulated sugar
• ½ cup water
• ½ tsp vanilla
• 2 Tbsp butter
• 1 cup pecans

Preparation

Mix everything but butter and pecans and microwave for three minutes. Stir. Microwave three more minutes. Add butter and stir. Add pecans. Spoon onto wax paper and let harden.