Yes, I admit it.  I am meandering through cookbooks that I have not picked up in awhile.  I am a messy cook (ha! Understatement) and the books tend to get messed up. I waver between thinking that it is worth it to sacrifice the book in the quasi-anthropological quest for vintage recipes AND thinking that by the time I am finished the book will be compost.

Marc loves Boston Cream Pie and I have been on a pastry cream kick since the Great Daring Bakers Eclair Caper.

Anyway, decided to do this on Labor Day and I liked it.  The cake was sweet and light, although the batter was a little loose for what I am used to, it did very well.  It was a sticky cake with the texture of an angel food cake pumped up with air..if that makes sense.  I made it with the vanilla pastry cream but I intend to try it with the espresso cream that I used for the eclairs as well.  It was beautiful until it was cut and then, because the layers were so light it would not stand up properly for pictures.

I used to have the same problem with my kids on picture taking day.

So, try the cake, forgive the image, and have a great day.

Oh..and hey, I have less than 25 recipes to finish on the cookbook so I should be back en force at some point next week.

Boston Cream Pie

Cake:

• 1 tablespoon unsalted butter
• 1/2 cup milk
• 1 cup cake flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1 cup sugar
• 1 teaspoon vanilla
• 1/2 teaspoon almond

1. Preheat the oven to 350F.  Grease and flour a 9 inch baking pan.
2. Heat the butter and milk until bubbles form and butter melts.  Set aside to cool slightly.
3. Sift together the dry ingredients
4. Beat eggs until very light and thick.  Continue to beat and add sugar gradually. Ribbons will form when the beaters are lifted.
5. Add vanilla and milk mixture beat well.  Fold in flour mixture.
6. Turn gently into the baking pan and bake for  25 to 30 minutes.
7. Remove from oven, cool for a few minutes and remove from the pan while still warm..split carefully.

Pastry Cream

• 2 cups half and half

• 1/3 cup sugar

• 1 teaspoon vanilla

• 1/2 teaspoon almond flavor

• 1/3 cup butter

• 3 tablespoons organic cornstarch

• 4 egg yolks

1. Whisk together all the ingredients except the butter, almond, and vanilla.  Microwave for about 5 minutes, stirring every minute until the mixture is thick adn creamy and coats a spoon thickly.
2. Remove from the microwave and add the butter and vanilla.  Place buttered wax paper on the top, against the surface of the pastry cream.  Chill.

Chocolate Glaze

• 1 cup bittersweet chocolate, chopped
• 1/3 cup heavy cream
• 1 tablespoon butter
• 1 teaspoon corn syrup (keeps it shiny)

1. Bring the cream just under a boil.  remove from heat.
2. Add the chocolate and stir until melted.
3. Add the butter and corn syrup and blend well.
4. Cool slightly and then smooth it over the top of the filled cake, allowing some to drip down the sides.

To Assemble:

1. Place one half of the cake with the cut side up on a cake plate.
2. Spread with the pastry cream.
3. Place the other half cake cut side down on the pastry cream.
4. Settle the layer by pressing down gently.
5. Smooth the chocolate over the top as directed.
6. Chill.

Serves 12

Image:Marye Audet

Post from: Baking Delights

Lemon snaps are an easy old fashioned cookie that you really don’t hear much about anymore, and that is a pity.  They are crispy on the outside, tender on the inside and lemony sweet throughout.  There is just nothing that compares with them for an old fashioned treat…unless it is gingersnaps…or molasses cookies…or…

I don’t know, I tend to think of the gingersnaps as being an autumn treat, while the lemon snaps seem lighter somehow.  More summery.  If you can wait long enough they are even better the next day.

I think my family wants to thank those of you who requested more cookie recipes.  They seem to be enjoying the plethora of cookies that seem to never accumulate in my cookie jar. 

A couple of tips when working with these.  They may not totally develop the crackly appearance in the oven.  Just gently push the rounded tops down as soon as you take them out of the oven and the problem will be solved. Do not over cook!

You can also sandwich two of these together with buttercream, or white chocolate ganache, or whatever you like.  Dip half of each cookie in bittersweet chocolate…the possibilities are endless.  Personally  I prefer them just warm from the oven with a cup of coffee.

Lemon Snaps 

1/3 c unsalted butter

1 c sugar

2 eggs

3 tbs lemon juice

1 1/2 tsp lemon extract

3 1/2 c flour

2 1/2 tsp baking powder

1/4  tsp baking soda

1 tsp lemon peel

a few gratings of whole nutmeg

1/2 tsp salt

sugar for rolling

Preheat oven to 375F

Cream butter and sugar together and beat in eggs.  Add the lemon juice and extract.

Mix dry ingredients and stir in until well blended.

Roll dough between hands to form walnut sized balls.  Roll in sugar and place on cookie sheet that is covered with silpat.  Bake for 10 minutes.  Remove from oven and gently press down tops while cookies are warm. about 4 dozen.

Image: Marye Audet

Content:Marye Audet for Baking Delights 

Post from: Baking Delights

Vinegar pie was one of these. It tastes like a very delicate apple pie and is simple to make. Serve it with a wedge of cheddar cheese . Makes 6-8 servings.

I have tried for over an hour to find a suitable photo and could not..so here it is..without illustration.

1 baked pie crust

3 egg yolks
4 tablespoons all-purpose flour
1 cup packed brown sugar
1/8 teaspoon salt
1 teaspoon ground allspice
1/4 teaspoon ground mace
1/4 cup cider vinegar
2 cups warm water
1/4 cup butter
3 egg whites
1/4 teaspoon salt
1 teaspoon cider vinegar
6 tablespoons white sugar
1 1/2 teaspoons cornstarch

1. In the top of a double boiler, beat the egg yolks well. Combine the flour, sugar, 1/8 teaspoon salt, allspice, and mace and blend into the egg yolks. Add the 1/4 cup cider vinegar and mix, then add the warm water. Simmer over boiling water for 25 minutes, or until the mixture is thickened; the water should just reach the bottom of the top pan.
2. Stir in the butter and cool slightly, about 15-20 minutes, without stirring. Pour the warm filling into the baked shell; set aside to cool.
3. Preheat the oven to 325 degrees F . In a large mixer bowl, beat together the egg whites, 1/4 teaspoon salt and 1 teaspoon cider vinegar until soft peaks form. Gradually add the 6 tablespoons of sugar, 1 tablespoon at a time. Continue beating until stiff peaks form; sprinkle in the cornstarch just before the beating is completed. The peaks should not topple over when the beater is raised.
4. Spread the meringue over the filling all the way to the edge of the pastry. Bake for 15-18 minutes, or until the meringue is golden brown. Cool the pie completely and then refrigerate.

Post from: Baking Delights