Tag Archives: recipes

Happy Birthday To Me and To You: Mom’s Boston Cream Pie two ways

11 Aug

Boston Cream Pie is my all-time favorite kind of birthday cake.

ORIGINALLY POSTED AUGUST 10, 2012

August 11 is my birthday!

If I could choose any kind of birthday cake in the whole world, I’d choose Boston Cream Pie every single time.

In fact, I’m a lucky girl. I do get to choose my birthday cake every single year.

My parents have a tradition of letting us choose our birthday meals, which includes the cake of our choice. You may remember back in March when I posted about Don’s birthday cake of choice: lemon cake, which is great, but it’s not Boston Cream Pie by any means, and that’s *my* favorite.

For as long as I can remember, my mom used a recipe for a “quick” Boston Cream Pie, which uses a cake mix, pudding mix, and a decadent chocolate frosting. Then, in 2006 my mom happened upon a “from scratch” recipe for a Buttermilk Cake which she uses for her Boston Cream Pie, in a magazine that Hallmark used to put out.

I like them both.

So, as my gift to you for my birthday, I’m giving you both recipes. They’re both good and there are times when you really just need a quick recipe versus times when you can go all out. I personally have never made the from scratch recipe, but I’ve eaten it.

Delicious.

Treat yourself to either one on your next birthday. You’ll be glad you did!

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QUICK BOSTON CREAM PIE

INGREDIENTS

One box yellow cake mix, baked according to the directions for round layers

FOR THE CENTER

one package vanilla instant pudding

1 1/2 cups milk (not two cups)

Mix and chill until solid.

FOR THE FROSTING

2 one ounce squares unsweetened chocolate, melted, or six tablespoons baking cocoa

2 tablespoons margarine or butter

1 cup confectioner’s sugar

1/2 teaspoon vanilla extract

4-5 tablespoons hot water
DIRECTIONS

When cakes are cooled, spread filling on one layer, top with the second layer.

In small bowl, mix together all frosting ingredients except for hot water.

Add hot water one tablespoon at a time until desired spreading consistency has been reached.

Spread frosting immediately.

Top with cherries and/or sprinkles, if desired.

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HALLMARK’S BASIC BUTTERMILK CAKE FOR BOSTON CREAM PIE

INGREDIENTS

3/4 cup unsalted butter (1 and 1/2 sticks) softened

1 and 1/2 cups granulated sugar

3 large eggs at room temperature

2 cups unbleached, all-purpose flour

1 tsp. baking powder

1 tsp. baking soda

1 cup of buttermilk at room temperature

1 and 1/2 tsp. vanilla
DIRECTIONS

Preheat oven to 350 degrees.

Butter layer cake pans and line with parchment or waxed paper. Butter the paper.

Beat the butter and sugar in a large mixing bowl with electric mixer for five minutes at medium speed until light and fluffy.

Beat in eggs one at a time. Scrape the sides of the bowl and beaters and beat well to incorporate.

Sift the flour with the baking soda and baking powder.

Add one quarter of the butter mixture to the butter-egg mixture then add vanilla and one third of the buttermilk.

Repeat, beginning and ending with the flour mixture and scraping well after each addition.

Pour the batter into the prepared pans and spread to edges with spatula.

Bake 25 to 30 minutes or until a toothpick inserted into the center comes out clean.

Cool in pans on rack for five minutes.

Turn pans onto rack, remove parchment or waxed paper and cool completely before filling and frosting.

**Use the same frosting and filling as above.**

**Photo credit: Marianne Tandon**

What’s for Dinner Wednesday: Miss Meg’s Marinade

6 Aug
In honor of Meg's last week, a recipe from her to me.

In honor of Meg’s last week, a recipe from her to me.

ORIGINALLY POSTED JUNE 19, 2013

Reposted today in honor of Miss Meg and her beau William and their recent wedding!!

“What’s for Dinner Wednesday” is my editor Meg’s brainchild. As my blog was in its infancy, it was Meg who asked me if I’d like to do a weekly post with my recipes for the Cranston Herald’s Facebook page.

Of course I said yes, and “What’s for Dinner Wednesday” was born.

This Friday is Meg’s last day at the Cranston Herald as she has gotten an exciting new job, working as the press secretary for our  Congressman, James Langevin.

We will miss her soooo much. So, so much. Meg is a wonderful editor, a wonderful boss. A great listener and someone who knows just what to say, how to say it, and when.

Did I mention that we’ll miss her?

Recently, Meg passed along a recipe to me for a new marinade. She found it on Allrecipes.com and said she thought we’d like it a lot and that it was easy. I said I’d try it soon, and just in time for her last “What’s for Dinner Wednesday” post, we did.

And yes, we liked it a lot.

So today, in honor of Miss Meg’s last day at work this week, I am sharing with you the recipe she shared with us.

Thank you Meg for all you’ve done and best of luck in your future! I know you will go far!

Remember to save a little bit for basting later on!

Remember to save a little bit for basting later on!

Miss Meg’s Honey Marinade

originally from Allrecipes.com

INGREDIENTS

1/4 cup vegetable oil (I used olive oil)

1/3 cup honey

1/3 cup soy sauce

1/4 tsp. ground black pepper

8 skinless, boneless chicken breast halves cut into 1″  cubes (I used chicken tenderloin and cut them into 1″ cubes.)

2 cloves garlic

5 small onions, cut into 2″ pieces

Skewers

You can add bell peppers, zucchini, mushrooms, grape tomatoes, or anything you’d like to your skewers!

Marinade first, skewer second.

Marinade first, skewer second. Ready to grill!

DIRECTIONS

  1. In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
  2. Preheat the grill for high heat.
  3. Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
  4. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

Fun Friday: Baked Oatmeal: It’s not just for breakfast

6 Jun
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I’d eat this for breakfast, lunch or dinner!

ORIGINALLY POSTED MAY 10, 2013: The other day I came across a great new recipe for baked oatmeal. It was on Skinnytaste.com, a blog I follow on Facebook. I love all kinds of oatmeal from steel cut to overnight to baked.

This recipe also had a fruity combination that I love: strawberry and rhubarb. I didn’t have rhubarb, but I noticed that it had bananas in it, and strawberry and banana is another top favorite combination of mine so I decided to make it without the rhubarb.

Besides the fact that I skipped the rhubarb, the other thing about this recipe is that I made it as an after school snack, not for breakfast! It was so good, and everyone had seconds, everyone loved it and there was very little left over.

I would definitely make this recipe again and if I had rhubarb, I’d throw it in there, but it was also fine without!

Without further ado, here, from the Skinnytaste Blog
For the fruit filling:

  • 2 1/2 cups strawberries, hulled and quartered
  • 3/4 cup rhubarb, cut into 1/2-inch pieces
  • 1 medium ripe banana, sliced thin
  • 1 tbsp cornstarch
  • 1/3 cup honey
This snack was quick to put together with simple ingredients.

This snack was quick to put together with simple ingredients.

For the Oats:

  • 1 cup uncooked quick oats (use GF oats if Gluten Free)
  • 1/3 cup slivered almonds
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • pinch of salt
  • 1 tbsp honey
  • 3/4 cup fat free milk (or any milk you desire)
  • 1 large egg
  • 1 tsp vanilla extract

DIRECTIONS
Preheat the oven to 375° F.  Lightly spray a 9 x 9″ ceramic baking dish with cooking spray; place banana slices on the bottom of the baking dish and set aside.

Combine the strawberries and rhubarb in a large bowl. Add honey, sprinkle with cornstarch and toss until fruit is well coated and place in prepared baking dish over the bananas.

In a medium bowl, combine the oats, half of almonds, baking powder, cinnamon, and salt; stir together.  In a separate bowl, whisk together the remaining honey, milk, egg, and vanilla extract, then add to the oats.

Pour the oat mixture over the strawberries and rhubarb, making sure to distribute the mixture evenly.  Sprinkle the remaining almonds over the the top.

Bake the oatmeal for about 40 minutes, or until the top is golden brown and the oatmeal has set. Serve warm from the oven.

What’s for Dinner Wednesday: Taco Stuffed Shells from She Knows and Gina

21 May
This Mexican/Italian meal was yummy!

This Mexican/Italian meal was yummy!

ORIGINALLY POSTED JUNE 26, 2013

I am never afraid to admit it: I love Facebook. I really do. I love connecting with people and I really love re-connecting with people. I also love food. I love seeing all the neat things that people are cooking and eating. Recently, a friend of Don’s from high school, Gina, posted the link to a recipe that he thought looked amazing. He posted it on my wall to see what I thought, and I thought it looked good too!

The recipe was from the site She Knows, and it certainly looked delicious! It was a recipe that combined jumbo Italian pasta shells with a Mexican filling. It sounded like something everyone would like and I actually had all but two of the ingredients to make it, we were only missing the taco seasoning and the cream cheese, both easy enough to pick up. This was also something we could make to fit our dietary restrictions just by using fat free cheese and low fat cream cheese. We also used ground turkey instead of ground beef, a leaner option.

This past weekend Don gave it at try. Using Gina’s recommendations, he also picked up a couple of side items: lettuce, tomato and avocado, which we served on the side. Everyone loved them! Everyone had second helpings also. This is a recipe I’d definitely make again.

Thank you for sharing, Gina!!

Stuffed Mexican shells recipe as seen on the “She Knows” website

Yields 16 stuffed shells

Ingredients:

  • 1 pound ground beef
  • 1 packet taco seasoning
  • 4 ounces cream cheese
  • 16 large pasta shells
  • 1 cup medium-spiced salsa, divided (more if desired) **we used mild, not medium
  • 1 cup shredded Mexican blend cheese

Directions:

  1. Brown ground beef, drain and add in package of taco seasoning. Prepare meat according to taco seasoning packet directions.
  2. Once cooked down, add in cream cheese and stir until it’s completely combined. Set aside.
  3. Add water to a large pot and put on stove to boil. Once boiling, add in 1 tablespoon kosher salt and large pasta shells. Boil till al dente.
  4. Once shells are cooked, drain, lay out in a single row and cool till they are cool enough to touch. Fill each shell with taco/cream cheese mixture. Start off by adding 1 tablespoon per shell and then adding more if there is leftover filling.
  5. Preheat oven to 350 degrees F.
  6. Add 1/2 cup salsa to the bottom of an 8 x 8-inch pan and put stuffed shells into the pan so they are snug. Top shells with remaining 1/2 cup salsa.
  7. Cover with foil and bake for 30 minutes until everything is warm.
  8. Take off foil and sprinkle with cheese and bake for another 15 minutes until cheese is melted and bubbling.

Easter Sweet Bread

16 Apr

This recipe makes three “small” loaves of sweet bread for Easter. It’s wonderful when you grill it!

Originally posted April 4, 2012

This recipe is one that takes a while from start to finish- nine hours to be exact- but if you’re game, it’s SO worth it! It is, of course, from my mom. She received it from a woman she worked with. It’s dated April 1992.

My mom makes it every year and I have made it once or twice myself. Don’t let the number of steps scare you off. If you go step-by-step it’s not hard.

Colleen DeMoranville’s Sweet Bread

INGREDIENTS

1/2 cup melted butter (1 stick)

2/3 cup sugar

1 tsp. salt

2 and 1/4 cups hot milk

1 pkg. dry yeast (Fleishman’s Active Dry or Rapid Rise or Red Star)

1 egg- well beaten

1 tsp. vanilla extract (can also use almond if desired)

7 cups flour (start with between five and six and add more if needed)

one 15 ounce can sliced peaches, drained and sliced thinner

DIRECTIONS

1) Mix butter, sugar, salt an d hot milk in a large bowl.

2) Let cool to lukewarm.

3) Stir yeast into 1/4 cup warm water and let stand 5 minutes. (If using a thermometer it’s 110-115 degrees.

4) Add 1/4 tsp sugar or whatever the package of yeast says to add.

5) Add dissolved yeast, egg, the extract and three cups of flour to the butter, sugar, salt and milk. Mix vigorously with flat wooden spoon.

6) Add three more cups of flour and then mix well.

7) If too sticky, add more flour. It almost always needs more, but not more than 7 cups. Too much flour will make the bread tough.

8) Turn out onto floured surface and knead it for one or two minutes, then let rest for 10 minutes. Add remaining flour only if sticky.

9) Knead more until elastic.

10) Put into large buttered bowl . Turn over once so it doesn’t dry out. Cover with a dishtowel or two and let it rise in a warm place until doubled. (Takes a few hours.)

11) Punch down and knead for another minute or two. Cut in half for two long loaves or in thirds for smaller loaves and divide each of those portions into three pieces (for a total of six or nine pieces.)

12) Stretch and roll each piece until long and uniform, about 12-18 inches if divided into two portions. Shorter if divided into three.

13) Use the three pieces to make a braid with each portion.

14) Pinch ends together.

15) Insert peach slices between braids.

16) Place each loaf on a buttered cookie sheet and cover with a towel. Let rise until doubled in bulk. (Takes about 2 hours.)

17) Brush each with one egg yolk that is mixed with 1 tsp. cold water.

18) Bake at 375 degrees for 25 minutes (check at about 20 minutes) if making 2 large loaves or less if making three smaller loaves (usually between 17 and 18 minutes)

19) Remove loaves to cooling racks.

20) Cool and then glaze with mixture of:

3 cups confectioner’s sugar

1 and 1/2 tsp. vanilla

5-6 tablespoons milk

Sprinkle with colored sprinkles or non-pareils.

This photo was taken a couple of years back when Elizabeth helped me make the bread. She was probably in first grade at the time. My point is: there’s lots of opportunity for kids to help out here. There’s measuring, kneading, braiding and more, that they can help out with.

NOTE: The whole process takes about nine hours. Start in the morning, end in the evening. Mixing and kneading takes about one hour. First rising takes about two hours. Braiding takes about a half hour. Second rising takes about two hours. Baking takes about a half for each loaf, then cool and glaze.

My mom stores hers in gift boxes (like from a department store) on waxed paper.

Resolutions and Recipes: Sweet and Sour Beef and Broccoli

9 Apr

ORIGINALLY POSTED JANUARY 13, 2012: Earlier this month, when I talked about grocery shopping on a budget, one of the staples that I mentioned buying pretty regularly was stew meat. I have two recipes that I use most regularly when making something with stew meat (and I NEVER make stew, I don’t like it.) Recently though, I was looking for something new and different to make with the beef. I did a search of Allrecipes.com and I found one. The recipe called for cooking the stew meat through, throwing in broccoli and onions and adding a teriyaki sauce to it while it simmers and everything cooks through. I figured I’d try it out since I almost always have broccoli on hand and I had an onion. So, I went on Allrecipes.com again and found a teriyaki sauce recipe.

The end result, a one-dish meal (I love one-dish meals) that got all thumbs up all around and looked like this:

Sweet and Sour Beef and Broccoli Teriyaki

I love a meal that you can make in just one pan. Easy to cook, serve and clean up.

Below is the recipe for the sauce as I found it on Allrecipes.com.

Restaurant Style Teriyaki Sauce

INGREDIENTS

1/4 cup soy sauce

1 cup water

1/2 tsp. grd. ginger

1/4 tsp. garlic powder

5 Tbl. packed brown sugar

1-2 Tbl. honey

2 Tbl. cornstarch

1/4 c. cold water

DIRECTIONS

1) Mix soy sauce, one cup water, ginger, garlic powder, brown sugar and honey in small sauce pan.

2) Mix cornstarch and 1/4 cup cold water together in a measuring cup.

3) Add the cornstarch and water to the pan of sauce.
Heat to desired thickness, add water to thin.

I served this on a bed of brown rice.

ENJOY!

Happy Birthday Don and Alexandra!

21 Mar

So what’s the best birthday gift *you* ever gave someone?

ORIGINALLY POSTED MARCH 23, 2012

Today is a very special day.

Today is Alexandra’s birthday.

Today is also Don’s birthday.

That makes me the best wife ever because seven years ago for Don’s birthday at 1:22 am I gave him our third daughter.

I know, I know, best gift ever, right?! It’s hard to top that one though, so I don’t really try. I’m back to t-shirts, pajama pants and stuff like that for his birthday gifts.

Alexandra’s First Birthday 2006

Since sharing his birthday with his daughter, Don has been blessed with getting to have a Snoopy party, a My Little Pony party, a Dora party, a Purple party and this year…Hello Kitty. Technically they’re not his parties obviously, but you see what I mean.

Birthday crowns all around on Alex’s second birthday.

Thankfully, my parents have this neat tradition that they started with us where we celebrate the adult birthday parties at their house each year and we “kids” get to choose our meal and our cake. I choose….well I won’t tell you what I choose until it’s my birthday this summer. But Don chooses a totally opposite type of meal and cake than I would choose, so I guess it’s good that we each get a chance to choose our own, to choose what we like. Don chooses meatball sandwiches (made with my mom’s homemade meatballs and gravy) with lemon cake for dessert. It’s probably the only time all year we have it and he really enjoys it.

Therefore, today I thought I’d share with you the recipe for Don’s birthday cake of choice each year, the lemon cake. It’s really yummy, I particularly love the corners.

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LEMON CAKE

A cake *just* for Daddy!

INGREDIENTS

1/4 cup oil

1/2 cup water

2 beaten eggs

Duncan Hines Lemon Cake Mix

1 can lemon pie filling (divided)

DIRECTIONS

In bowl by hand, mix together oil, water, eggs, cake mix.

Add 1/4 can of lemon pie filling into the mix.

Put into greased 9×13 dish.

On top, distribute the rest of the pie filling.

Bake 35-40 minutes at 350 degrees.

When cool, glaze with:
1 cup confectioner’s sugar mixed with 1 Tablespoon lemon juice. Add a little hot water if necessary.

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