BOSTON CREAM PIE

BOSTON CREAM PIE
BOSTON CREAM PIE

This is a scratch recipe, and believe me, it’s worth it. The recipe as listed below will make two cakes – (4) layers for Boston Cream Pies.  If you’re making one, may as well make two and share. Remember “How to Make Friends and Influence People?”  This oughta do it.

CAKE INGREDIENTS:

½ cup butter

1 ¾ cups sugar

1 ½ tsp vanilla

3 eggs

2 ½ tsp baking powder

1 ¼ cups milk

2 ¾ cup AP flour

CAKE PREPARATION:

In mixer bowl, beat butter for one minute.  Add sugar and beat until light and fluffy.

Add vanilla and eggs, beating well.

Add baking powder and mix until combined.

Alternately add flour and milk, beating well after each addition.  Grease and flour pans.

NOTE: Every cake recipe will tell you to mix dry ingredients together in a separate bowl.  Dirty two bowls?  Nah!  I’ve been doing it my way for years and have never had a cake fail.

This is the cake recipe I use most of the time when making Boston Cream Pie.  There’s two ways to handle this.  Firstly, add a couple dashes of nutmeg to batter if making the entire recipe.  If making just one cake, add one dash nutmeg.

Secondly, the recipe as listed above will make two cakes – (4) layers for Boston Cream Pies.  If you’re making one, may as well make two and share.  If making the entire recipe, you will need either 4 round pans (so you don’t have to cut the layers in half) or 2 round pans, and best of luck cutting. Personally? I would rather wash an extra cake pan instead of baking one layer and cutting it in half later, I use two round cake pans, divide the  batter evenly, and I don’t have to cut it. Grease and flour pans, and after cooling for about 15 minutes, slide a spatula around the edges.  Then slide it under the cake, making sure the bottom isn’t stuck anywhere.  Finish cooling on wire rack.

Here are the measurements to halve the recipe. This will make one 8 x 8 square, or two 9 x 9 rounds. Baking time is 21 – 23 minutes at 375*

¼ cup butter

¾ cup + 2 TBSP sugar

¾ tsp vanilla

1 egg

2 TBSP canola oilBOSTON CREAM PIE 2015-08-30 16.55.43_crop

1 ¼ tsp baking powder

½ cup + 2 TBSP milk

1 ¼ cups + 2 TBSP flour

CREAM FILLING: The below ingredients are enough to fill two cakes. If you’re making one cake, you must halve this recipe.

INGREDIENTS:

2 egg yolks (cook the whites for your dog)

2 cups milk

¾ cup sugar

4 TBSP flour

Dash salt

2 TBSP butter

1 tsp vanilla

FILLING PREPARATION:

In medium saucepan heat milk, sugar, and flour.  Bring to simmer and let cook until thick.  Use a whisk and don’t leave the pan or it will stick. Remove from heat.

In small bowl, beat egg yolks with fork.  Add approximately ¼ cup of the milk mixture and whisk.  Add another ¼ cup, and whisk again.  Add another ¼ cup and whisk.  You have just tempered your eggs so they won’t cook when you add them to the pan.

Put pan back on heat and slowly add the egg mixture, whisking constantly.  Bring back to a simmer and cook for two or three minutes, whisking constantly.

When mixture has thickened, remove from heat and whisk in butter and vanilla.  Let cool for a few minutes, then refrigerate.  It will thicken more while chilling.

GANACHE: The below ingredients will frost one cake with plenty to let drip over the sides.  Double the ingredients if you made two cakes.

INGREDIENTS:

8 ounces semi-sweet chocolate, chopped

1 cup heavy cream.  (I often use half and half and use a little less)

½ tsp vanilla

Dash salt

GANACHE PREPARATION:

Put all ingredients in a small bowl and microwave for 45 seconds.  Stir.  Keep heating the mixture at 30 second intervals until chocolate has melted and it is lump free.

Let cool for about 15 minutes, then pour over cake, allowing some of it to run over the sides.

Chill completed cake for a minimum of four hours.

BOSTON CREAM PIE1_crop

BOSTON CREAM PIE 2015-08-30 18.46.04_crop

BOSTON CREAM PIE
BOSTON CREAM PIE

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By Tika for CHEW WANNA EAT? © 2015

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SHRIMP AND CHEESE QUESADILLAS

QUICK AND EASY SHRIMP AND CHEESE QUESADILLAS
QUICK AND EASY SHRIMP AND CHEESE QUESADILLAS

Recipe Yields 2 large quesadillas (8 quarters)

INGREDIENTS:

1 bag, 31 – 40 count large raw shrimp

1 TBSP lemon juice

¼ tsp chili powder

Salt and pepper

1 TBSP mini sweet pepper

1 TBSP chilies

1 large clove garlic, minced

1 TBSP onion, chopped

PREPARATION:

Peel and rinse shrimp.  Let drain and place in bowl.  Add the rest of the ingredients and let marinate for about 30 min. (No more than 1 hour).  Drain liquid, otherwise shrimp will steam cook.

Heat large heavy skillet and drizzle 1 TBSP olive oil in the bottom.  Cook shrimp and veggies.  It shouldn’t take more than three minutes.  Shrimp will turn pink when done.  Remove from pan.

In same pan, lay a tortilla shell directly in hot pan.  Sprinkle with Fiesta cheese mixture.  Quickly lay hot shrimp on top, then put more cheese on top of shrimp.  Cover with another tortilla.

In roughly two minutes, when the bottom tortilla is browned lightly and bubbly, flip the tortilla over and cook the other side.  The great part is that the cheese has melted and will hold everything together.  Nothing is going to come slipping out of the shell.

To serve, cut into quarters.

TIKA'S GUACAMOLE, REFRIED BEANS, SHRIMP AND CHEESE QUESADILLAS
TIKA’S GUACAMOLE, REFRIED BEANS, SHRIMP AND CHEESE QUESADILLAS

Serve with guacamole, sour cream, pico de gallo, salsa, refried beans, corn bread.

Marinating Shrimp
Marinating Shrimp
Cook in very hot pan for about three minutes
Cook in very hot pan for about three minutes
Add Mexican Blend Cheese
Add Mexican Blend Cheese

Browning Quesadilla

TIKA'S GUACAMOLE, REFRIED BEANS, SHRIMP AND CHEESE QUESADILLAS
TIKA’S GUACAMOLE, REFRIED BEANS, SHRIMP AND CHEESE QUESADILLAS

Browning Quesadilla

Guacamole recipe, Tika’s  https://chewwannaeat.wordpress.com/2015/08/18/httpswordpress-compost95625498282/

By Tika, for Chew Wanna Eat 2015

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TURKEY REUBEN PANINI

TURKEY REUBEN PANINI
TURKEY REUBEN PANINI

INGREDIENTS:

Your choice of bread, I used homemade rye

Sliced turkey

Sauerkraut

Swiss cheese

Thousand Island Dressing

Olive Oil

PREPARATION:

Spread a little Thousand Island Dressing on two slices of bread*. Then start layering your fillings.  I like to put the cheese on first so it will have a good chance of melting into an ooey gooey bite of heaven.  Then top with sliced turkey, sauerkraut, and second slice of bread, with Thousand Island Dressing on the inside.

Using a basting brush, coat the outside of the sandwich with a little olive oil and place on your preheated Panini maker or griddle.  Cook until bread is toasty, and serve with a side of dressing.

*Note:  Don’t put too much dressing on the bread or you’ll end up with a sloppy, wet sandwich.  And if you’re grilling?  It will be near impossible to flip.

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By Tika for Chew Wanna Eat? 2015

NEW GIFT FROM BOB!

VINTAGE BIRDCAGE AND CONCRETE TURTLE
VINTAGE BIRDCAGE AND CONCRETE TURTLE.

About two months ago, Bob and I went to a flea market where I spotted this large vintage birdcage for $9.00.  It was too big to carry around, although you can’t see how big it is in the picture.  The next day, he drove an hour each way because I was kicking myself in the butt for not buying it.  He was happy that it was marked down to $6.00.  What a find!

Today, our large local hardware store had flower pots on clearance.  We bought a few, and then my eyes landed on this turtle!  He’s  concrete, and bigger than he appears in the picture.  I fell in love and only had to whine just a little bit.  Gorgeous, huh?

STIR-FRIED PORK, WESTOVER’S LEFTOVERS

Leftover pork turned into an entirely new meal
Leftover pork turned into an entirely new meal

Remember that delicious pork roast we cooked a few nights ago?  Well, time to resurrect it one last time.  We’re going to completely change the flavor for one more meal.  I know this will be the last of our pork.

INGREDIENTS:

2 TBSP olive or canola oil

2 cups cooked pork, sliced, cubed, or shredded

2 mini sweet peppers, sliced or chopped

1 cup sliced mushrooms

1 medium onion, cut in slices from top to bottom

2 TBSP low sodium soy sauce

1 TBSP honey

2 TBSP Hoisin sauce

Pepper

½ cup water chestnuts, sliced (Optional)

½ – 1 tsp Sriracha (If you want a little kick)

PREPARATION:

Since we’re starting out with pre-cooked meat, this is more of a stir fry dish; quick.  Heat your skillet on medium/high and add oil.  Just before it begins to smoke, add mushrooms and peppers.  Using two wooden spoons, stir, and flip for three to four minutes, until mushrooms take on color and peppers are beginning to get tender.

Add the onions and give them two to three minutes.  Continue stir frying.

Add pork, soy, honey, Hoisin, pepper, and garlic.  Cook only until meat is hot and everything is well coated with the sauce.  Add water chestnuts last.

Stir-fried Pork, Fried Rice with Vegetables
Stir-fried pork, Fried Rice with Vegetables

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By Tika for CHEW WANNA EAT?

CHINESE FRIED RICE WITH VEGETABLES

CHINESE FRIED RICE WITH VEGETABLES
CHINESE FRIED RICE WITH VEGETABLES

To make rice:

1 1/3 cup water

1 chicken bouillon cube

½ cup rice

(Optional, instead of 1 1/3 cup water and chicken bouillon, you may add 1 1/3 cup chicken broth)

PREPARATION:  Bring water and bouillon to a boil, add rice, cover and turn heat down so it simmers.  After 20 minutes, remove from heat, stir and chill for at least two hours.

INGREDIENTS:

2 cups cold cooked rice

2 TBSP olive or canola oil

1 large carrot, diced

1 cup sliced mushrooms

1 onion, sliced from top to bottom (strips)

2 – 3 cloves garlic, chopped

2 TBSP Hoisin sauce

¼ tsp sesame oil

2-3 TBSP low sodium soy sauce

Veggies, your choice (see list below)

2 – 3 cloves garlic, chopped

1 egg

Pepper

1 TBSP butter

PREPARATION:

Heat a heavy skillet and add oil.  The carrots take the longest to cook, so sauté them for a few minutes over medium/high heat.

Add mushrooms and cook for approximately five minutes.

Add cold rice, Hoisin, soy sauce, pepper, and sesame oil.

Add your choice of vegetables and cook until tender.

Push rice and veggies to the side of pan, leaving a bare hole in the center.  Add butter and let it melt.  Crack egg on top of butter.  When it’s cooked, chop roughly with your spoon and mix completely.

VEGETABLE CHOICES:  Measuring isn’t really necessary.  If you’re going to add a lot of different vegetables, try to stick with about half a cup of each.

Broccoli, fresh or frozen

Corn

Green onions

Mini sweet peppers

Peas

Carrots

Zucchini or summer squash

Green beans

Yellow wax beans

Bean sprouts

Cooked steak, pork, chicken, or turkey are all great additions.  If you’d rather do shrimp, cook it first in oil and lots of garlic for 3 minutes or until pink.

When you get Chinese take-out and they give you that clumpy white rice, fry it!  I always do because I can’t eat it how they serve it.

By Tika 2010

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By Tika for CHEW WANNA EAT?

TIKA’S ALOHA CAKE

Top view
This cake is very moist and so beautiful, you’ll be proud to serve it

INGREDIENTS FOR CAKE:

1 yellow cake mix

3 eggs

1 over-ripe banana

1 (8 oz) can crushed pineapple in juice (1 cup)

 So delicious.
So delicious.

1/3 cup canola oil

1 tsp vanilla extract

½ tsp almond extract

½ cup sweetened coconut

1 tsp cinnamon

½ – ¾ cup of walnuts, chopped

PREPARATION:

In mixer bowl, combine eggs, oil and banana.  Mix well.  Add the cake mix and beat.  Add 8 oz crushed pineapple, coconut, almond and vanilla extracts, and cinnamon.  Mix again. Stir in chopped nuts.

Pour into greased 13 x 9 pan and bake at 350* 25-30 minutes.  Use toothpick test.  Allow cake to cool completely on wire rack.

OR, bake in three 9” pans for  21-22 minutes.  DECORATE TOP WITH TOASTED COCONUT AND CHERRIES, AND SIDES WITH CRUSHED NUTS.

FROSTING:

I never use a recipe for frosting, I just eyeball everything, and then give it a taste to see if it’s too sweet or the consistency isn’t quite right.  Today I tried to measure as I went along, so here goes. I had plenty to frost the top, sides and between all three layers.

INGREDIENTS:

5 ½ cup confectioner’s sugar

6 TBSP butter

6 TBSP cream cheese, softened

Dash of salt

¼ cup milk

1 tsp vanilla extract

½ tsp almond extract

I whipped the cream cheese and butter until light and fluffy.  Then I added everything else and beat three or four minutes on medium speed.

TOPPINGS:

1 1/2 cups toasted coconut

1/8 cup Chopped nuts, I used walnuts

NOTE:  To toast coconut:  As soon as you remove the cakes from the oven, spread 2 cups coconut flakes on a baking sheet.  Bake about 8 minutes until lightly golden brown.  Stir it two or three times during baking.

Tika's Aloha Cake
Tika’s Aloha Cake

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By Tika for CHEW WANNA EAT? 2015

BAKED ZITI (OR PENNE)

Baked Ziti, the Best
Baked Ziti, the Best
And home made Italian bread? Oh, my!
And homemade Italian bread? Oh, my!

Cooler weather is coming, and this is just the Italian feast you’ve been craving all summer.  This is the best ziti I’ve ever made. It’s so similar to my lasagna, but much less work.  If you’re a fan of Italian, I promise you will love it.

Whenever I bring it to a pot luck, it is the first thing to disappear.  I made a triple batch for a wedding rehearsal dinner once, and thankfully, I had the recipe in my head.  Many people asked for it. Right Calene and Rob?

You may think there are a lot of instructions, but it’s only because I’ve tried to thoroughly explain each step.  No worries, each step is very quick.  You will breeze through it, and be so happy, that you’ll start mentioning me in your prayers.

INGREDIENTS:

1 lb box ziti or penne

1 lb ground beef or turkey

½ lb Italian sausage, sweet or hot, casings removed

1 medium to large onion, chopped

4-6 cloves garlic, chopped

6 + cups of your favorite spaghetti sauce (homemade is best)

2 cups Ricotta Cheese

1 ½ – 2 cups grated Italian Blend Cheese (divided)

¼ cup each, grated fresh Parmesan and Romano Cheese

Olive oil for drizzling on final layer

PREPARATION: 

Cook pasta, drain, and set aside.

Brown the beef or turkey with the onion and garlic in a skillet.  Drain grease and place it in a very large bowl. Set aside.  Cook the sausage in same pan until browned and cooked through.  Add to bowl with beef, stirring to incorporate.  If you’re going to add green peppers, mini sweet peppers or mushrooms, cook them in the same pan and add to the bowl.  Add the spaghetti sauce and cooked pasta, mixing with a large spoon.

Place Ricotta in a small bowl.  Add one egg, ½ tsp garlic powder, ½ tsp parsley, ¼ tsp basil, ¼ tsp pepper, ½ tsp sugar.  Mix with a fork or whisk until well blended.

Add the Ricotta and grated Italian blend to bowl, making sure to reserve a good half cup of Italian blend for the final layer. Do NOT over mix the cheeses, you want to leave a few clumps of it here and there.  (I’m all about pretty.)

Find one of your beautiful oven to table serving dishes that has tall sides, (or use a blah and boring 9 x 13 baking dish).  Lightly spray it with baking spray.  Spoon or pour the entire bowl of mixture into your dish.  Sprinkle with approximately 1/4 cup each of Parmesan and Romano Cheese.  Sprinkle the reserved Italian Blend Cheese and lightly drizzle with about 1 TBSP olive oil.

Cover with foil and BAKE at 375* for about 20 minutes.  Remove the foil and bake another 10-15 minutes until the cheese is nicely browned.

OPTIONAL:  Mushrooms, mini sweet peppers, and green pepper.  Sauté them after cooking the meat.

Tika’s Notes: Freezes well right in a baking dish!  I cover with plastic wrap, which I press down to keep the air and freezer burn out.  Put labeled and dated foil on top of that.  If you’re going to create something this delicious, may as well have a spare in the freezer. It will take a good two days to thaw in the refrigerator.  I suppose you could use freezer bags, or foil packets.  I’ve never done either.

Great, I’m hungry now.  Ugh.

And home made Italian bread? Oh, my!
And homemade Italian bread? Oh, my!
Baked Ziti, the Best
Baked Ziti, the Best

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By Tika for CHEW WANNA EAT?