Category: RECIPES

BOSTON CREAM PIE

When I was a little girl Boston Cream Pie was my FAVORITE Sunday dinner dessert and my grandma made it for me regularly until I was about 10 years old and then Sunday dinners as we knew them stopped on a regular basis. Since then I have craved Boston Cream Pie on a regular basis and finally have resurrected her recipe.

According to about.com, Boston Cream Pie is “Not a pie, but not your average cake, Boston Cream Pie is one of the city’s signature recipes. A descendant of pudding-cake pie, the Boston cream pie is considered to be the creation of French chef Sanzian of the Parker House Hotel (now the Omni Parker House). In 1996 the Boston Cream Pie was named the official dessert of Massachusetts.”

CAKE
  • 1 cup sugar
  • 5 tablespoons unsalted butter, softened
  • 1 teaspoon pure vanilla extract
  • 1 JUMBO egg
  • 1 1/4 cup cake flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup whole milk

CUSTARD***

  • 1/3 cup sugar
  • scant 3 tablespoons cornstarch
  • 1 1/2 cup whole milk
  • 3 JUMBO egg yolks
  • 1/2 cup heavy cream
  • 1/4 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 3 tablespoons unsalted butter

GLAZE

  • 2 ounces semi-sweet chocolate
  • 3 tablespoons unsalted butter
  • 1 cup powdered sugar
  • 3/4 teaspoon vanilla
  • 2 tablespoons hot water

CAKE

  • Preheat oven to 350°F. Butter and flour a 9 1/2-inch springform baking pan. I use a square one to make pieces easier to cut.
  • Combine the butter, sugar, and vanilla in a bowl. Cream together using an electric mixer until the mixture is light and fluffy. Add the eggs one at a time, beating thoroughly after each one.
  • In a separate bowl, sift together the flour, baking powder, cream of tartar and salt. Combine with the creamed mixture and add the milk.
  • Pour batter into the prepared pan*. Bake in the middle of the oven for 50 to 60 minutes, or until a toothpick comes out clean. Remove from oven and let the cake cool in the pan on a wire rack.
CUSTARD
  • Combine the cornstarch, sugar, milk, eggs, cream, vanilla extract, and salt in a saucepan. Whisk until smooth.
  • Bring the custard to a boil over moderate heat, whisking constantly. Continuing to whisk, let the custard boil for two minutes.
  • Remove from heat, and whisk in the butter. Set custard aside to cool, continuing to whisk occasionally.
GLAZE
  • In a double boiler, melt together the chocolate and butter until smooth. remove from heat and stir in powdered sugar and vanilla. Stir in hot water 1 teaspoon at a time until desired consistency.
BUILDING THE PERFECT PIE
  • Remove the cake from the pan and cut it in half horizontally with a long serrated knife.
  • Place one half of the cake on a plate with the cut side facing up. Top with custard.
  • Place the other half of the cake on top, with the cut side down.
  • Coat the top of the cake with glaze allowing it to drip down the sides.
  • *I like to use my square spring form pan for a couple of reasons; it make cutting pieces a lot easier since the slices when it is cut as a pie tend to try and fall over and my serving plate is rectangular in shape.
  • ***The traditional custard substitutes in this recipe for a pineapple custard which is what we like to do.

BANANA SPICE CAKE from A Thousand Ways to Please a Husband

I seriously adapted this recipe into a modern day form from its original recipe. Adapted from ‘A Thousand Ways to Please a Husband’ by Louise Bennett Weaver and Helen Cowles LeCron (page 142)
BANANA SPICE CAKE
1/3 cup butter, melted
1 cup sugar
2 eggs
2/3 cups sour milk
1 1/2 teaspoons cinnamon
1/2 teaspoon cloves
1 teaspoon vanilla
1 teaspoon baking soda
2 cups flour, sifted
2 small VERY RIPE bananas, well mashed
1/2 cup golden raisins
1/2 cup maple syrup

  • Pre-heat oven to 350 degrees.
  • GREASE loaf pan or 8×8 baking dish.*
  • With a wooden spoon blend the butter, sugar and eggs.
  • Blend in bananas until well mixed.
  • Sift dry ingredients together.
  • Add dry ingredients and mix well with swift strokes.
  • Add vanilla and raisins.
  • Bake 45-55 minutes until toothpick comes out clean.
  • Immediately invert on to serving plate.
  • Wait 15 minutes for cooling.
  • Warm the maple syrup in the microwave for 30 seconds.
  • Using a toothpick, pierce holes into the top of the cake.
  • Drizzle maple syrup over the cake and allow it to drip down the sides.
*Works really well in today’s decorative bundt style pans.

SWEDISH PANCAKES with LINGONBERRY BUTTER and LINGONBERRIES

I don’t eat out much, especially for breakfast, but I do have a soft spot for IHOP’s Swedish Pancakes with Lingonberries and Lingonberry butter. It took me awhile, but I have finally created a recipe so similar most people would not be able to tell the difference. These are thin pancakes. I make them about 8 inches round and then fold over once or twice.

SWEDISH PANCAKES with LINGONBERRY BUTTER and LINGONBERRIES

1/2 cup sifted flour
1/2 teaspoon salt
4 JUMBO eggs
1/2 cup milk
1/3 cup vegetable oil
1 teaspoon vanilla
1/2 teaspoon maple extract
1 cup 4% small curd cottage cheese

  • Preheat griddle* or crepe pan
  • Sift flour and salt together. Set aside.
  • Beat the eggs, milk, vanilla and maple extracts together.
  • Add the oil and beat again until sooth.
  • Add cottage cheese and beat until completely smooth.**
  • Gradually add the flour until a smooth consistency.
  • Pour 1/4-1/3 cup of batter onto griddle or crepe pan.
  • Cook a minute or two on each side.
  • Top with Lingonberry butter and Lingonberries.

NOTE:
*I used a third cup measure and my large griddle. This made 5 at a time.
**I used my mini food chopper to grind the cottage cheese and it worked great and much faster.

LINGONBERRY BUTTER
1/2 cup butter, softened
1/4 cup lingonberries

  • Beat butter until creamy.
  • Add berries and beat again until well blended.
  • Chill.

    • CAJUN SHRIMP COCKTAIL

    CAJUN SHRIMP COCKTAIL
    1 1/2 cups ketchup
    1/2 cup chili sauce
    3 cloves garlic, minced
    2 tablespoons finely minced onion
    2 tablespoons prepared horseradish
    Juice of 1 lemon (save your rind to make the cute serving dish)
    2 1/2 teaspoons Worcestershire sauce
    1/4 teaspoon Frank’s red pepper hot sauce
    1/4 teaspoon fresh ground black pepper
    salt to taste
    plenty of fresh medium-large shrimp, cleaned and chilled
    • I use my mini food processor to mix it all in until well blended.
    • Chill for a day or so before needed to allow flavors to meld together.

    CHEESY BLT BITES

    CHEESY BLT BITES
    1/2 cup mayonnaise
    2 cloves garlic, minced
    juice of 1 lemon
    20 slices cocktail bread, flavor of choice
    8 slices bacon, browned and crumbled
    2 leaves roamine, washed and chopped small
    1 pint grape tomatoes, halved
    4 ounces sliced white cheddar cheese

    • Heat broiler. 
    • Combine mayonnaise, garlic and lemon juice. 
    • Arrange bread slices in a single layer on a cookie sheet. 
    • Place under broiler for 1 minute to toast bread slices. 
    • Turn bread slices over and spread with mayonnaise mixture. 
    • Top with cheese. 
    • Broil 1 minute until cheese begins to melt. 
    • Top with torn romaine, crumbled bacon and tomato pieces.

    TEX MEX MEATBALL SOUP

    TEX MEX MEATBALL SOUP
    MEATBALLS
    1 1/2 pounds lean ground beef
    1/2 pound ground pork
    4 cloves of garlic, minced
    1 teaspoon cumin
    1 teaspoon sea salt
    1/2 teaspoon fresh ground black pepper
    1 tablespoon minced onion
    1 Jumbo Egg
    1 cup cooked rice
    1 tablespoon bread crumbs
    SOUP
    2 pounds Roma tomatoes, diced
    2 cloves garlic, minced
    2 small sprigs of cilantro, minced fine
    1/2 small Vidalia onion, diced
    1 tablespoon safflower oil
    1 teaspoon sea salt
    3 cups chicken stock
    1 avocado
    white cheese or sour cream for garnish

    MEATBALLS

    • In a small food processor grind together the garlic, cumin, salt, pepper and onion until well blended.
    • In a large mixing bowl combine the beef, pork, egg, breadcrumbs, rice and seasoning mixture until well blended.
    • Roll into 1 – 1 1/2 inch balls and set aside.

    SOUP

    • In a sauce pan heat the oil ad add the onions and garlic. Saute’ until fragrant.
    • Add the tomatoes, cooking for 5 minutes until soft and tender.
    • With a slotted spoon remove the tomatoes to a blender and puree with chicken stock.
    • Return the tomato and chicken stock to the sauce pan and bring to a boil.
    • Reduce to a slow simmer and add the meatballs, cooking for 30 minutes until meatballs are cooked through.
    • To serve, place a few meatballs in each bowl and cover with ladles of soup.
    • Garnish with a sprinkle of white cheese or sour cream.

    PAN SEARED CHICKEN TENDERS & TRI-COLOR COUSCOUS with COCONUT LOBSTER SAUCE ~ MARX FOOD CHALLENGE

    I ran across a MARX foods Recipe challenge – what fun!  I signed up and they sent me a box full of yumminess.  My box included tri-color couscous, coconut sugar, dehydrated lobster mushrooms, DeArbol chilies and Pasilla Negro Chilies.

    The rules are that I had to use at least two ingredients from my box to create a new recipe.  I really wanted to try and use all five ingredients, but was only able to work in four of them.

    Now for full disclosure. hubby hates mushrooms, especially cooked mushrooms.  He goes out of his way to avoid mushrooms.  He declared he would hate this recipe before its inception.  Seeing a pattern here?  I HAD to use the mushrooms just to prove him wrong, plus I LOVE mushrooms even more than he hates them.  This recipe is proof that you can mount your dislikes and change them with the right combination of ingredients.

    PAN SEARED CHICKEN TENDERS & TRI-COLOR COUSCOUS with COCONUT LOBSTER SAUCE

    2 pound chicken tenders
    3/4 cup chardonnay
    1/2 cup chicken broth
    2 tablespoons MARX coconut sugar
    1 dried MARX Pasilla Negro Chilie, chopped
    safflower oil
    salt and pepper to taste
    4 tablespoons butter
    3 tablespoons flour
    5-7 tablespoons heavy cream

    • Whisk together the chardonnay and chicken broth until well blended.
    • In a medium bowl combine mushroom pieces and chile pieces.  Pour the chardonnay mixture over the mushroom mixture.  Allow to set for 2-3 hours to rehydrate the mushrooms and chilies.  Stir them around every now and then so all surfaces are able to absorb the liquid.
    • When ready, drain mushrooms and chiles through a sieve, reserving the liquid.
    • Whisk coconut sugar into reserved liquid.  Set aside.
    • In a small food processor pulse mushroom and chile pieces into a fine grind.
    • In a medium sauce pan, melt butter.
    • Add flour 1 tablespoon at a time until roux is a golden brown.
    • Gradually add the reserved liquid until well blended.
    • Add in the mushroom and chile pieces, stirring until well distributed.
    • Add cream 1 tablespoon at a time until desired consistency.
    • Simmer gently while preparing couscous and chicken.
    • Coat a large skillet with safflower oil.
    • While oil is heating, wash and pat dry chicken pieces.
    • Pan sear chicken pieces, salt and peppering as needed until golden outside and cooked through.
    • Pour 1 cup of couscous in a large bowl.  Pour 1 ¼ cups boiling water over top.  Cover the bowl and let it sit for five minutes, then fluff with a fork to separate the granules. 
    • Plate couscous in the in the center of serving platter.
    • Arrange chicken pieces around the couscous.
    • Spoon sauce over couscous and chicken.
    • Serve immediately.

    By the way, hubby who was so dead sure this recipe would suck gave it 2 thumbs up and then proceeded to eat it 2 nights in a row.

    CHOCOLATE OATMEAL PEANUT BUTTER BLUEBERRY BARS

    CHOCOLATE OATMEAL PEANUT BUTTER BLUEBERRY BARS
    2 sticks unsalted butter, softened
    1 1/4 cup flour
    1 teaspoon baking flour
    1 teaspoon salt + pinch salt
    1 teaspoon cinnamon
    2 cups packed dark brown sugar
    2 JUMBO eggs
    3 cups old fashion oats
    1 1/2 + 3/4 teaspoon vanilla
    2/3 + 1/2 cup honey roasted peanuts
    1 /2 cup golden raisins
    1/2 cup raisins
    1 cup dried blueberries
    1 can sweetened condensed milk
    2 tablespoons peanut butter
    12 ounces semi-sweet chocolate chips

    • Preheat oven to 350 degrees.
    • Sift together the flour, soda, teaspoon of salt and cinnamon.
    • In a large mixing bowl, cream the butter.
    • Add the brown sugar and blend well.
    • Add eggs, one at a time, blending well after each one.
    • Add vanilla and blend until light & fluffy.
    • Add flour mixture and blend until smooth.
    • Gently mix in oatmeal and 2/3 cup peanuts.
    • Set aside 2 cups of mixture.
    • Press the remaining mixture into the bottom of a 9×13 well greased baking dish.
    • Scatter the blueberries randomly over the top of the oatmeal mixture.
    • In a double boiler mix together the sweetened condensed milk, peanut butter and chocolate chips until melted and well blended.
    • Stir in vanilla, raisins and remaining peanuts.
    • Spread over the oatmeal layer.
    • Working in small amounts flatten oat oatmeal dough and top chocolate mixture.
    • With well greased fingers press gently on the top oatmeal dough to spread it out evenly over the chocolate layer.
    • Bake 30 minutes.
    • Cool completely before cutting.

    On a personal note I would like to point out SnoWhite from Finding Joy in My Kitchen. She has 32 different and yummy oatmeal recipes for you to choose from. Head on over and check out her impressive list of oatmeal recipes. I made the oatmeal waffles this morning myself and was very surprised by them. They were really yummy!






    CARAMEL PRETZEL CRISPS ~ MOCK TURTLES

    These are sooooooooooooooooooo simple and sooooooooooooooooooo good too!
    CARAMEL PRETZEL CRISPS ~ MOCK TURTLES
    1 bag pretzel crackers (regular pretzels work too)
    3 rolls ROLOS
    1 bag pecan halfs

    • Preheat oven to 350 degrees.
    • Line a cookie sheet with pretzel crackers.
    • Set 2 ROLOs side by side on the crackers.
    • Bake 2-3 minutes, just long enough to soften ROLOs.
    • Press down pecan halves into each ROLO.
    • Cool.
    • Enjoy.

    *MAPLE VANILLA CHOCOLATE CHIP COOKIES

    One of hubby’s favorite cookies is chocolate chip.  I’ve experimented for years on getting the right combo of flavors.  According to hubby I’ve finally done it.

    MAPLE VANILLA CHOCOLATE CHIP COOKIES
    3 1/4 cups flour
    1 teaspoon baking soda
    3/4 teaspoon sea salt
    1 1/3 cups butter, softened
    1 1/4 cups sugar
    1 cup packed brown sugar
    2 Jumbo eggs
    4 teaspoons vanilla extract
    1 teaspoon maple extract
    pinch cinnamon
    12 ounce package milk chocolate chips

    • Preheat oven to 375˚,
    • Sift together the flour, salt and baking soda.  Set aside.
    • Cream butter.
    • Add sugars and cream again.
    • Add eggs and cream again.
    • Add vanilla and maple, beating until smooth.
    • Gradually add the flour mixture until we blended.
    • Add chocolate chips and nuts if desired.
    • Drop by spoon fulls onto ungreased cookie sheet.
    • Bake 10 minutes.

    Save

    BULLAI RUBBED CHICKEN

    BULLAI RUBBED CHICKEN
    2 pounds chicken tenders, rinsed and dried
    1 1/2 teaspoons chili powder
    1/2 teaspoon sea salt
    2 teaspoons garlic powder
    1 KNORR onion bouillon cube, crushed
    1 teaspoon California sweet Paprika
    1 KNORR chicken homestyle stock tub 
    2 tablespoons sun dried tomatoes
    Juice of 1 lemon
    4 tablespoons butter, divided

    • Combine spices until well blended.
    • Sprinkle rub on both sides of chicken  rubbing in well.
    • Melt 2 tablespoons of butter over medium high heat.
    • Cook chicken pieces until just done, about 4 minutes per side.
    • Remove chicken pieces, keeping them warm.
    • Add remaining butter and KNORR stock and hot water, whisking into drippings until well blended.  Bring to a boil over medium high heat and simmer about 10 minutes until reduced by half.
    • Whisk in the lemon juice and whipping cream until well blended. 
    • Add sun dried tomatoes.
    • Reduce heat, simmering to desired consistency.
    • Pour over chicken and mashed potatoes.

    CHOCOLATE COVERED CHERRIES

    I wanted to make something special to take to my nieces house for Superbowl Sunday so thought I’d try Chocolate Covered Cherries. I found the recipe in an old Taste of Home magazine. This recipe is sooooooooooooooooo simple, but messy! Have fun making them. They are quite rich though – be forewarned!

    1 cup butter, melted
    1 can sweetened condensed milk
    3 pounds confectioners sugar (about 8 cups)
    3-10 ounce jars maraschino cherries(about 120 cherries), really well drained
    1-2 pounds milk chocolate candy coating, chopped (I used almond bark)

    • Combine butter and milk until smooth.
    • Gradually add in confectioner’s sugar until a soft dough forms.
    • Roll into 1 inch balls and flatten into 2 inch circles.
    • Place a cherry in the center of each one.
    • Wrap sides around cherry until cherry is completely covered and roll into a smooth ball.
    • Melt chocolate until smooth and dip each ball into the chocolate.
    • Place on wax paper until cool and sprinkle with sprinkles.
    • Cool well.