Holding my finished painting from last week so that Nadine could get a photo! This one is for sale in her gallery at The Art Location, here in Fayetteville.
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Today I am baking. First an eclair cake, gluten free.
Heat 1/2 c. Water and 1/4c. Butter in a sauce pan until boiling.
Remove from heat and quickly stir in dry ingredients...1/2 c. Flour (gluten free) , 1/2 t. Salt, 1 t. Sugar.
A dough ball will form. Move this to a mixing bowl and beat in, one at a time, 2 Eggs and 1t. Vanilla.
Spread into a small baking pan, prepared with cooking spray.
Bake at 425 degrees for 20-25 minutes. Dough will puff...
Remove from oven and cool.
Top with filling made with 1 pkg. instant vanilla pudding, combined with 2 cups coolwhip and 3/4 c crushed pineapple. Leave some juice in the pineapple!
Spread over cooled eclair.....chill until ready to serve!
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Cornbread in an iron skillet, following directions on back of War Eagle Mills organic stoneground cornmeal.
I used buttermilk for the milk! I forgot that I like unsweetened cornbread, and added the honey before I remembered! I guess I need another cup of coffee to wake up! However, it will not be very sweet, so we will just eat it and like it!
Ready for the oven.
