A two-layer pastry log with a choux topping and sweet vanilla frosting.

Ingredients

Base:

• 1 cup flour
• 1/2 cup butter
• 2 tsp water

Topping:

• 1/2 cup butter
• 1 cup water
• 1 tsp vanilla
• 1 tsp butter flavoring or 1/4 tsp almond extract
• 1 cup flour
• 3 eggs

Frosting:

• 2 Tbsp butter (oleo)
• 1 cups powdered sugar
• 1/2 tsp vanilla
• 1/2 tsp butter flavoring or 1/4 tsp almond extract
• milk
• sliced almonds (optional)

Steps

1. Combine all base ingredients together with a fork.
2. Mix till it sticks together, may need to add a bit more water if need be.
3. Divide in half and roll or pat with palm of hand into 2 rectangles 12 inch long and 3-4 inches wide on an ungreased cookie sheet (or parchment paper).
4. In a saucepan over medium heat, bring to a boil the butter and water.
5. Remove from heat; add flavorings and flour; stir quickly to avoid clumping.
6. Add eggs one at a time and stir vigorously.
7. Spoon topping evenly over the two snakes covering the edges of crust.
8. Bake 40-50 min at 350 degrees till golden brown.
9. Let cool to lukewarm.
10. For frosting, combine ingredients and add enough milk to thicken like pudding.
11. Spread frosting on top of pastry.
12. Top with sliced almonds if desired.

Notes

• Can add golden raisins or dried cranberries.