DESERTS: WINNERJudges confirm what friends of cook have always knownJudges in The Herald's annual cooking contest are confirming what Judy Baxendell's friends and family have known for years _ she is a fine cook.For the second year in a row, the Jamestown woman was a semifinalist in The Herald's ``What's Cookin' in Your World?'' recipe contest. This year, however, she was named the winner in the Desserts category with Eclair Cake. Although she's often known to improvise her recipes, Mrs. Baxendell said, ``Some recipes are so good you don't want to change them.'' Such is the case with Eclair Cake, a rich-tasting but not-too-filling recipe given to her by a niece. Like many of her countless recipes, she keeps it at the ready on a computer, a present from her husband who grew tired of her collection of recipe files. Although her success came in the dessert category, Mrs. Baxendell, who is of Italian descent, said she particularly enjoys ethnic foods. ``I enjoy watching people enjoy the food. It's really not a task for me.'' Her Eclair Cake has one thing in common with many of her favorite dishes. It's a dish that can be made in advance. ``I like to do recipes ahead so I can enjoy my guests,'' she said. With four children and seven grandchildren, Mrs. Baxendell said, ``I have been cooking in volume all my life.'' Retired now after working for the Pittsburgh Board of Education, Mrs. Baxendell said she doesn't cook as much as she once did. ``A lot of the best things we make now are reservations.'' Eclair Cake1 package (16 ounces) graham crackers1. Butter a 13-by-9-inch pan. Line with whole crackers. Mix pudding and milk, beat at medium speed 2-3 minutes. Fold in Cool Whip. Pour half the mixture over the crackers. 2. Place another layer of crackers on top. Pour remaining pudding over crackers. 3. Top with another layer of crackers and frost. 4. Combine ingredients for frosting and beat until smooth. Spread over cake and refrigerate at least 24 hours to allow crackers to soften. |
