Boston Cream Pie

   
(I found this recipe on a recipe card that came in the mail.  My husband grew up loving Boston Cream Pie and asked me to make this for him, this was about 18 years ago, and we still love this recipe to this day-he usually makes it now)
**this makes a 9" round filled dessert, Makes 8 servings.  Preheat oven to 375 F.  Line bottom of 9" round pan with parchment paper or waxed paper.  Lightly grease the sides.

Cake: 
  1 c. flour
  2/3 c. sugar
  1 1/4 tsp. baking powder
  1/4 tsp. salt
  1/3 c. butter
  2 eggs
  1/3 c. milk
  1 tsp. vanilla
** In blender or food processor, combine all ingredients.  Process 30 seconds, until all ingredients are blended.  Pour into prepared pan.  Bake at 375 F. for about 20 min, or until cake tests done in the center.  

Filling:
  1/4 c. sugar
  3 Tbsp. cornstarch
  dash of salt
  1 1/4 c. milk
  2 egg yolks
  1 Tbsp. butter
  1 tsp. vanilla
**Combine sugar, cornstarch, salt, milk and egg yolks in top of a double boiler.  Cook, stirring until thickened and smooth.  Stir in butter and vanilla, Cool.

Frosting:
  1 sq. (1 oz) unsweetened chocolate
  2 Tbsp. butter
  3 Tbsp. milk
  1 1/2 c. powder sugar
  1/2 tsp. vanilla
**In saucepan, combine chocolate, butter and milk.  Cook over medium heat until chocolate is melted.  Stir in powder sugar and vanilla.
**Cut cooled cake into 2 layers.  Spread one layer with filling; top with 2nd layer.  Spread frosting over top, will harden like a glaze.  Yummy!!

The Woodhouse Fish Company DIY Lemonade!

      The Best Lemonade!
(this is the best lemonade I have ever had, I am picky about my lemonade, but fresh and carbonated? Refreshing!  My husband had this DIY lemonade at The Woodhouse Fish Company in San Francisco ( one of his favorite places to eat there) and asked the waiter about the recipe and the ratio of liquids.  Results?  Fabulous!  I will say I can't get enough especially when it's hot, my kids who don't like lemonade love this)

Ingredients:  Fresh squeezed lemons, 
Club Soda, Simple Syrup

To make Simply Syrup:  1 part sugar, 1 part water, heat together in pan until sugar is completely dissolved.  Cool ( we make a 2 qt pitcher full and store in fridge)

to assemble the lemonade: put ice in first, 

1 part lemon juice
2 parts simple syrup
4 parts club soda
ice  -   adjust to your liking- don't put a lot of lemon juice, it can be overpowering.  Enjoy!

Soft Gingersnap Cookies

Soft Gingersnap Cookies

(my sister gave this recipe to me and is it the best I've had so far!  They are soft with plenty of ginger, I think I will dip half in white chocolate this year for my cookie plate.  My grandson loves these better than my chocolate chip cookies!)



3/4. butter

1 c. sugar

1 egg

1/4c. dark molasses (full flavor)

2 tsp. baking soda

1 tsp. cinnamon

1 Tbsp. ground ginger

2 1/2 c. flour

**Preheat oven to 350F.  Beat butter and sugar together, add the rest of the ingredients and mix well.  Roll into balls and then roll into crystal sugar, makes for a great crunch! Bake for 8 to 10 min.   3 doz. cookies.   I usually double this recipe because I run out too fast!  Enjoy! 

Lovely Rum Cake

              Rum Cake
(The first time I had this cake, my roommate, Teresa Harris,  German mother made for us. It's a lovely cake with a dusting of powder sugar and a nice soft texture  I fell in love with it and just being a simple cake can go with so many things- I have added extra at the bottom if you want a glaze to it- remember the alcohol burns out when the cake is cooked.)


Cake:  1 pkg. yellow cake mix
2 (3 3/4oz) pkgs  vanilla cook and serve pudding (put in as a powder)
4 eggs
1/2 c. oil
1/2 c. Baccardi dark rum
1/2 c. water

Preheat oven to 325 F.  Grease and flour Bundt pan.  Mix all cake ingredients together.  Pour in pan.  Bake 1 hour (my pan is dark and heavy, it only took 50 min.  so watch it) use toothpick to see if its ready.  Cool,  turn cake onto rack or plate.  Sift powder sugar on top.

If you prefer the glaze:
(if you want more on top of cake)
1/2 c. butter
1/4 c. water
1/4 c. rum
1/4 c. sugar - boil 3 min. pour over hot cake.  

For more fun : 
on bottom of pan put 1/2 c. coconut, chopped walnuts and let set 1 hour before removing cake from pan. 

Mint Chocolate Cookies from Cook's Country

Mint Chocolate Cookies

(this is a Cook's Country recipe, the first time I made this, my mother in law said they used to make something like this, and this became a winner for my Christmas plate)

1 1/4 c. flour
1/2 tsp. baking soda
1/4 tsp. salt
6 Tbsp. unsalted butter
3/4 c. light brown sugar (packed)
6 oz. bittersweet chocolate chopped ( I use Ghirradelli bittersweet bars)
1 large egg
36 pieces Andes chocolate mints ( about 1/2 lb. ) unwrapped

1. Combine flour, baking soda, and salt in medium bowl.  Melt butter and brown sugar in medium saucepan over low heat.  Add chocolate, cover pan with lid, and let stand off heat until chocolate melts, about 4 min.  Stir until smooth, transfer chocolate to bowl of electric mixer, and let cool, about 10 min. ( it didn't take that long for me).

2. with electric mixer on medium speed, beat egg into cooled chocolate mixture until thoroughly combined.  Reduce speed to low and mix in flour mixture until just combined, about 1 min. This dough is sticky and refrigerating it will help to harden it ( I made the mistake of adding flour and it makes the cookies very dry)  Cover dough with plastic wrap and refrigerate until firm, about 1 hour.  Preheat oven to 350.

3. Roll 2 tsp. dough (I usually do a little less to make this stretch farther for Christmas) into a ball and place about 2 inches apart.  Bake until cookies are set, 10 to 12 min ( mine did not take that long, start with 8 min).  Remove from oven and top each cookie with a mint and let set until it melts ( about 1 min)  then spread and transfer to rack to finish setting up.  

Enjoy!  Can be stored in airtight container up to 1 week.  I usually freeze them waiting for my Christmas plate.  

Hearty Beef Soup from theslowroasteditalian

Hearty Beef Soup

(This recipe came from theslowroastedItalian blog, we love it here at my house and it's a good comfort food for the winter or fall months.  It has lots of flavor and very hearty! )

2 lbs. beef chuck roast, (can use chuck shoulder, chuck-eye roast, or top chuck),  trimmed and cut into 1 - 1 1/2 inch cubes

1/4c. flour

1 tsp. paprika

1 tsp. ground black pepper

2 tsp. salt, divided

2 Tbsp. extra virgin olive oil

2 Tbsp. unsalted butter

1 shallot, diced (can use onion)

3 garlic cloves, minced

32 oz. (4c. beef stock, or can use 4 tsp. beef base or bouillion and 4 c. water)

(for a thicker stew-like consistency, cut the beef stock back to 2 cups)

1 c. entwine Cabernet Sauvignon ( I use Marsala wine)

2 tsp. Worcestershire sauce

1 Tbsp. dried Italian seasoning (can use 1 tsp. dried basil, 1 tsp. dried rosemary,  1/2 tsp. dried oregano and 1/2 tsp. dried thyme)

4 c. chopped red potatoes, bite size, *I use Yukon gold

3 c. chopped baby carrots, bite size pieces

fresh parsley to garnish, optional

Trim hard fat (which does not melt during the cooking process) and silver skin (white and silvery looking) from beef and cut into 1 - 1/2" cubes.  It takes about 5 min. but don't skip this step, it is worth it.

Combine flour, paprika, pepper and 1 tsp. salt in large 1 gallon bag.  Seal and shake to combine.  Add beef and shake until coated.

Warm Olive oil in large heavy bottom pan or dutch oven, over medium high heat, once you can feel warmth when holding your hand 6" from pot, add butter. Once butter is melted, carefully add beef.  Do not crowd pot.

Remove beef from flour and shake gently to remove loose flour.  Place coated beef in pan, one piece at a time, brown on all sides.  Turn pieces until all sides are browned and remove and place on upside down lid.  

Meanwhile, prepare shallot and garlic.  Shallot should be diced and garlic minced.  Set aside

Once all the beef is browned, add shallots and garlic.  Cook until translucent.  Add wine and deglaze pan by scraping up the browned bits at the bottom of the pan.  Add beef stock, worcestershire and Italian seasoning, remaining 1 tsp. salt.  Stir to combine.  Return beef to the pot.  Cover and bring to a boil.  Once boiling, reduce to a simmer.  Allow soup to simmer 40 min.

Meanwhile prepare potatoes and carrots.  Cut veggies into bite size pieces. Set aside.

Add potatoes and carrots.  Stir to coat vegetables and cover.  Simmer 40-50 min. or until vegetables are fork tender.  Taste broth.  If necessary, add addtional salt to taste.

Garnish and enjoy! 

Caramel Apple Dip

Caramel Apple Dip

(I  was looking for a good caramel apple dip for my Activity Days girls to have as part of their snack, I just found this on pinterest from the baker upstairs, it is sooo good I can't stop eating it!)

1 C. Sugar

2 Tbsp. corn syup

1/4 c. butter, cut into pieces

1/4 c. water

1/4 c. heavy cream

1 Tbsp. Sour Cream

1 tsp. salt

1 tsp. vanilla 

Add sugar, corn syrup and water to a medium saucepan (do not stir at all!)

Bring to a simmer over medium heat without stirring.  Simmer until the sugar has turned a dark caramel color (recipe says it take about 10 min.  I live in Utah and it takes more like 15 min or more.  Don't let burn! )

  Remove from heat and add the butter, heavy cream, sour cream, salt and vanilla stir until smooth.  Let cool slightly before serving.  Best served warm.