Scott Wilson is an electrical and telecommunication engineer for a large nuclear powerplant in Ontario, Canada. I met through LoseIt! Scott is an active member, helping others continue on their weight loss journey. Scott is an enthusiastic guy, busy with family and career, but yet still finds time to enjoy life.
He also knows how to properly complain! (He is a very nice guy, but is very effective when he encounters a problem. Be bold!)
Scott’s favorite quote:
For of all sad words of tongue or pen,
The saddest are these: “It might have been!” (John Greenleaf Whittier)
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Scott mentioned Earl Nightingale and Dale Carnegie’s books:
Scott mentioned Martina McBride and her song, “Anyway”
Here is a link the the episode featuring Steve Grant and his poutine.
Scott provided this recipe:
This dessert tastes very much like a mille-feuille pastry, which you might also know as a ‘Napolean.’
Be sure to use a cooked pudding mix and note that the amount of milk added is less than the regular pudding instructions – so the filling is custardy. This dessert is best if made at least 8 hours ahead of serving and stored in the fridge.
VANILLA SLICE – Makes one 9 x 13 inch dessert – approx 18 servings
Graham Cracker Squares – 2 sleeves (approx 40)
Jello Cooked Vanilla Pudding/Pie Filling – 1 large package (170 grams)
Milk – 2 and 1/4 cups
Whipping Cream – 2 cups
Icing sugar – 2 cups
Vanilla – 1 and 1/2 tsp
Hot tap water – 3-4 Tbsp
Unsweetened dark chocolate – 1 ounce
START by mixing up your custard. In a microwave proof bowl combine the pudding mix and milk – noting that this is a reduced amount from what is called for on the box. Cook on high, for one to two minutes at a time, for about 6 minutes total, whisking frequently. Once thickened, set aside to cool.
Now line an ungrease 9 x 13 inch pan with a fitted layer of whole graham crackers. Imagine you are a tiler, and score, snap and fit them as necessary to neatly cover the bottom of your pan. Once the pudding is room temperature, carefully spread it over the graham crackers until they are evenly covered – unlike in my picture . . .
Next, whip the cream, adding no sugar, vanilla – nothing. Spread this evenly over the pudding layer with the back of a spatula.
Next, add a second layer of fitted graham crackers squares, pressing down gently where necessary to get the surface as level as possible.
Mix the glaze ingredients with a whisk until completely smooth and not too runny. Pour over top of graham crackers and spread evenly using the back of a spoon and a bit of patience.
Last step is to melt the chocolate and drizzle in lines, which can be ‘combed’ for effect or just spiraled lazily about.
Cover with a tight layer of saran and refrigerate minimum 8 hours or overnight. Serve and be adored!