My Mom makes the best Napoleon! My friend Dorothea make a replica with saltine crackers (unsalted tops) which isn't too bad either.
Biscuit layer
1/2 cup margerine
1/2 cup sugar
1 egg
2 tsp. baking powder
approx. 2 cups flour
Cream margerine and sugar. Add egg and milk. Mix well. Add b. powder and enough flour to make a soft dough that can be easily rolled. Roll quite thin. Cut in cirles about the size of a medium sized plate. Prick with fork. Bake on greased cookie sheet at 375F till light brown (approx 10 minutes). When cool put together with the pudding.
Pudding
2 3/4 cups milk (divided)
1/2 cup flour
1 cup sugar
3 egg yolks
1/4 cup butter
1 tsp vanilla
Scald 2 cups milk. in a small bowl mix flour and sugar together. Add 3/4 cup milk. Mix well then wisk into scalded milk. Cook till thick. Remove from heat and mix in egg yolks, butter and vanilla.
Spread pudding on first biscuit layer then cover with another biscuit.Continue layers till all biscuits are used. Coat top and sides of cake with the pudding. Allow several hours for the pudding to soak into the buiscuts to soften them before serving.
I have this old, green, duotang scribler full of recipes that I started collecting in my childhood when I first discovered my love of cooking. This book is now tattered with pages falling out and recipes written on scrapes of paper shoved in among the pages. It is time to rewrite the recipes so thought I would share them with you! You probably will not see picture but you can know these are tried and true recipes!!
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