Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenPies - Cream - Boston Cream Pie By Connie
Famous Authors (View All Authors)
Pies - Cream -  Boston Cream Pie By Connie Post by :meshullam Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1128

Click below to download : Pies - Cream - Boston Cream Pie By Connie (Format : PDF)

Pies - Cream - Boston Cream Pie By Connie

1 1/2 cups sifted cake flour
1 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1/3 cup soft shortening
2/3 cup milk
1 tsp. vanilla
1 egg


Grease and flour one 9" round pan.

Sift together the flour, sugar, baking powder and salt. Add shortening and pour in a little over half of the milk, beat 2 minutes. Add remaining milk, vanilla and egg and beat 2 more minutes.

Pour into prepared pan. Bake until cake tests done. 350 degree oven for 35 to 40 minutes.

Split the cake into 2 thin layers and put together with a Cream filling. Then spread a thin Chocolate Icing over top. Serve like pie.


Cream Filling:
3 tablespoons sugar
2 teaspoons cornstarch
1/3 teas. salt
3/4 cup rich milk or cream
3 egg yolks, slightly beaten
1 teaspoon vanilla


Mix together in top of a double boiler, the sugar, cornstarch, and salt, then stir in milk. Bring to a boil, stirring constantly. Boil 1 minutes. Remove from heat and pour a little over the beaten egg yolks (temper yolks) and then blend all together in hot mixture. Cook over boiling water, stirring until thick about 2 minutes. Remove from heat and add vanilla.
Chill until thick.


Thin Chocolate Icing:
2 tbsp. shortening
2 ounces chocolate, unsweetened
1 cup sifted confectioners sugar
2 tbsp. boiling water


Melt together shortening and chocolate. Blend in sugar and water. Beat until smooth but not stiff.
If you like this book please share to your friends :
NEXT BOOKS

Pies - Cream -  Boston Cream Pie By Ivanka Pies - Cream - Boston Cream Pie By Ivanka

Pies - Cream -  Boston Cream Pie By Ivanka
Butter Cake: 2 cups sifted cake flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1/8 teaspoon salt 2 large eggs at room temperature 2/3 cup buttermilk at room temperature 1 teaspoon vanilla 4 ounces unsalted butter at room temperature 1 cup sugar Custard Filling: 1 cup milk 1/2 cup sugar 1 vanilla bean 3 large egg yolks 3 tablespoons all-purpose flour 1 ounce unsalted butter 1 teaspoon vanilla 1 teaspoon dark rum 1/2 cup heavy cream, whipped Chocolate Glaze: 7 ounces semisweet chocolate, finely chopped 3/4 cup (6 ounces) heavy cream Cake: Adjust rack in lower third of oven, 5
PREVIOUS BOOKS

Pies - Barb's Cream Pie Pies - Barb's Cream Pie

Pies - Barb's Cream Pie
1 Unbaked 9-inch pie shell 1 tsp. Vanilla extract 1/4 cup Firmly packed light brown Sugar Few grains ground nutmeg 1/2 cup Butter or margarine, Softened 1/4 cup Flour 2 cups Cream Preheat oven to 450° F.Prick pie shell and bake 5 minutes. Set aside. Reduce oven temperature to 350 F. Mix the brown sugar with flour until blended. Spoon over bottom of partially baked pie shell. Combine the cream, extract, and nutmeg; pour over sugar in pie shell. Dot with the butter. Bake at 350 F about 55 minutes, or until crust is lightly browned
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT