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bookish

S'mae Phyllis.
I still have and use some of the Tupperware that I bought for my trousseau. Have been married for 42+ years. Good and durable stuff.

Re that fake mille-feuille. Yes, very similar to your custard square, except for an extra row.

Wafers at bottom of an 8"x8" or 9"x9" square pan.
Butterscotch pudding.
Wafers on top.
Cool and refrigerate.

Whip the 35% cream and ladle on top of wafer.
Another wafer row (third and final)

Mix icing sugar with some vanilla extract and cream till smooth and thick.
(Reserve a few tablespoons of icing.)
Spread on top of top row of wafer. Let it harden for approx. 15 min.

In meantime, add melted dark chocolate or some cocoa to the reserved icing and stir well.
Then on a diagonal, using a knife make some chocolate rows starting from middle and working out in each direction till other corners are reached.
Then using a thin and pointed knife, cut across to make thin lines in chocolate.

Cover and refrigerate for minimum 6 hours so that the wafers can soften.
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My step-mother-in-law introduced me to this dessert. She made hers with caramel pudding but hubby preferred butterscotch. Also good with vanilla pudding.

Am sure it would be good with custard.

Again, so cruel to be thinking of desserts like this. I can't afford the calories and hubby doesn't have much (if any) willpower when it comes to sweets, so because of his diabetes, I don't bake very often anymore.

Should take care of supper. Easy tonight - leftovers from last night.
Bye and take care.

cilycoed

S'mae Francine,

i used to be a Tupperware dealer [back in the dark ages of 30 - 40years, seems like a lifetime away now] I loved it, meeting people and selling a good product too. we had a recipe for a custard square using the crackers. Line the square keeper with glad wrap [cling film] and place the crackers in 3 rows of 3, pour over your much thickened custard and place more crackers on tp, leave to cool and then ice. Easy to remove from square keeper with the cling film [don't know what you call it there] very easy to do and slice! I checked Wikipedia and I know that slice too. Three layers of pastry... Oooooo:-) not good for my waistline though.

There are not many places we can buiy the denheath range now, but they will courier their product all over NZ, maybe I should get some from Christmas. My mother used to make her own pastry often, her custard square are legendary, as is her green marshmallow slice. I'm a bit like her, an experiemental cook!

The house is quiet and tidy again. Yes it was good with us all being together again, perhaps for the last time, the travel from USA to here is long and Carol finds it tedious, Jean she seems to still be managing, but as she has all her chn here, she will make the trip as often as she can no doubt.

Well Len is out at the Prayer Mts, and the washing is spining on it's last cycle, which means work for me. Machine has stopped, so bye for now - Phyllis

bookish

Hi Phyllis,

Firstly, hope you had a good visit with all your family during your birthday.
Especially with your family coming from the U.S. - you can't get to see them often!!

That looks delicious too. Had never heard of it. Thanks for recipe as I can visualise it. Denheath Custard - No, not my fake mille feuille..

It's funny (and sad) that I cannot get one, a real one that is, in Ontario.
Montreal, Quebec sell them in all the pastry shops. Really, decadently delicious.

Here, they're made with imitation whipped cream and the pastry is hard.

The ones I used to get were very thick. Either custard or whipped cream.
But, now the cake!!! That was super tall and made with half custard with other half whipped cream.

My mother had started a tradition of buying the mille feuille cake for my birthday and my husband's. I would buy it for hers and her boyfriend's. Lovely eating it four times yearly. It'll be forty years in mid-December when she died. The cake tradition stopped at her demise.

This is what it looks like with a brief description.

http://en.wikipedia.org/wiki/Mille-feuille

If/when my friends do come, I'll take a photograph of my fake one and show it to you.
--------
Phyllis, I just read in the wikipedia that it goes by another name in the U.K.

"In the United Kingdom, the cake is most often called a "vanilla slice" or a "cream slice", but can, on occasion, be named "mille-feuille" or "Napoleon" on branded products."

cilycoed

Mille Feuille.. are those what we call custard squares or vanilla squares. If so then my mum used to use square crackers as well as pastry sometimes. I like the Denheath squares, they are expensive, but one every couple of years and my appetite is satisfied.

Denheath Custard square recipe. I haven't tried it but will at Christmas.
1 cup butter
1/2 cup sugar
1 egg
1 teaspoon baking powder
1 3/4 cups flour
Filling
2 cups hotboiling water
1 cup sugar
2 packages custard powder(3-4 tbsp)
Directions
1Mix the ingredients for the bottom layer together and press into 9x13 pan.
2Bake at 325 for 15-20 minutes.
3Mix custard in a little cold water before adding to boiling water.
4Boil til thickens.
5Spread over the base.
6Top with whipping cream.
7Sprinkle coconut over top.

http://www.denheath.co.nz

Anyway if your friends don't come give me a call:-)))

bookish

There's a dessert I'm dying to make - and EAT. I haven't had any in over two years so we are really due. It's too sweet and calorie-packed; and cannot be made only for two small servings.
...But, am expecting some friends to finally commit to a date and come over for supper, hopefully in the next few weeks, once he gets his yearly deer hunting urge out of his system.

I used to make this dessert for them for their birthdays and as an extra for him for Christmas as it's his favourite.

Do you like the French mille feuille? Either with the English custard or with real whipped cream with that delicate thin puffy pastry?
Mine is called a fake mille feuille and is made with Graham wafer squares, butterscotch pudding, lots of real whipped cream and topped with icing with chocolate squiggles on top.

It's cruel to be talking about desserts!! Bye and take care.

BTW, it was recommended that we follow the glycemic index. Not only for people who are diabetic but good for everyone. Assume/hope your doctor mentioned it to you.

cilycoed

Oh yes! I know, but I do have a faze of 'Needing' a choccy meal now and then, and it's just as well it is now and then too. You'll have to make a Banoffee pie and tell me what you thought of it Francine. When it comes to my taste buds I am definately a Brit. Chip butties, with salt and vinegar, snitzel and chips too, or roast beef with horseradish sauce and yorkshire pud. Toad-in-the-hole with mashed spuds and a good gravy:-) However I am equally pleased with a lettuce, cuc and tomato sammie, or a salad with everything ummmm!

Having said all that it'll be a banana for supper - bye catch up again soon.

bookish

Phyllis,
Re your Banoffee pie, I had to Google and read the description as had never heard of it. It looks delicious and sounds like it too.
Sadly, have never tasted anything with that description.
It looks soooooo good. Am happy you got to have a piece...:)

bookish

Phyllis, my husband was diagnosed with diabetes about five years ago. Yes, life has become a compromise when it comes to those little goodies.
Am not offering any advice - just wanted to say I can empathise. We both eat more healthily and I have to admit it's easier for me as I already preferred the fruit, vegetables and whole-grain bread.

Good luck.

cilycoed

Oh bother, can't eat these anymore:-(

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