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                     May 2017
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AMOT Newsletter

May 2017

A Matter of Taste
Cambria, Ca

From our kitchen to yours

Happy Mother's Day week to all Moms! 
Mother's day always means a lot in my family, but truth be told, Mother's Day is everyday. My Mom is my best friend,  a voice of reason, a shoulder to cry on, an ear to bend, head chef, chief baker, etc. I can go on and on about my Mom but she is already going to be mad that I'm writing this about her. She is one of the strongest women I know. Battling through four cancers all the while caring for my Dad with Alzheimers. All this and I still get the "please don't go to any trouble, Mother's Day is just another day." Sure it is! Thanks Mom, I can't begin to thank you for all you do and have done for me. 
To all the Moms out there that don't want the credit......take it! You deserve it. 
We've included a couple fun dessert recipes you can make for your Mom this Mother's Day. 

Mom, me & my sis Linda


eat, drink & be merry,
Gayle, A Matter of Taste

Key Lime Pops

Recipe By: Wind & Willow
INGREDIENTS
1 Wind & Willow Key Lime Cheeseball Mix
8oz plain yogurt
1/2 cup water
6 popsicle molds
6 popsicle sticks

PREPARATION INSTRUCTIONS

In a saucepan combine Cheeseball Mix with water, stir over medium heat until well dissolved. Let mixture cool then stir in yogurt. Pour yogurt mixture into the molds adding a popsicle stick to each one. Place in freezer until frozen. Sprinkle with the graham crunch topping and enjoy!
 

Chocolate Eclair Cake

By: I got this one off Pinterest....tried and loved it. Great Dessert!
INGREDIENTS
Crust
1 cup water
1/2 cup butter
1 cup all purpose flour
4 large eggs

Filling
1 8oz package cream cheese, softened
1 Lrg box (5.1oz) Vanilla instant pudding
3 cups milk

Topping
1 8oz container cool whip (use just enough for a thin layer), mixed w/ 1 tsp of Vanilla Extract
1 jar
Stonewall's Dark Chocolate Sea Salt Caramel Sauce

PREPARATION INSTRUCTIONS

Preheat oven to 400 degrees. Lightly grease a 9"x13" glass baking pan.
For the eclair crust - In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. Mixture will be very wet. If the sides of your pan are too greased you won't be able to get the mixture to stay up the sides so make sure to just lightly grease.  
Bake for 30-40 minutes or until golden brown. Check occasionally, you don't want to overcook the crust, it will ruin the cake. Remove from oven and let cool (do not touch or push down bubbles).  
For the filling - whip the cream cheese in a medium bowl. In separate bowl make vanilla pudding by beating the pudding mix and the milk for 3 minutes and put in the fridge until set. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge. When the crust is completely cooled, pour filling in. Top with layer of cool whip however thick you like. Drizzle top with Dark Chocolate Sea Salt sauce.  
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Cambria, CA 93428

805-203-0593

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Newsletter / Recipe May 2017

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A Matter of Taste · 4120 Burton Drive · Cambria, CA 93428 · USA

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