MOMmmm's monthly recipes comes from the kitchen of  CACA members Michelle and Margit, who are our social concenors and supply us each month during  General Meetings with refreshments and  an array of goodies.

Thank you so much  ladies!

If you have some great recipes, that has been, made in your Family through generations or just one that you like and you would like to share it with us, please do so.

Just write us an e-mail with the recipe, tell us a story so we can try it and then publish.

 

 

 

Recipe of the month

 

Boston Cream Pie (from Martha Stewart)

Yield Makes one 9-inch cake

 

Ingredients

  • 2 tablespoons unsalted butter, plus more for pan

  • 1 1/4 cups sugar, plus more for pan

  • 1 1/4 cups sifted cake flour (not self-rising)

  • 1 1/4 teaspoons baking powder

  • 3/4 teaspoon salt

  • 2 large eggs

  • 2 large egg yolks

  • 3/4 cup whole milk

  • 2 teaspoons pure vanilla extract

  • 7 tablespoons heavy cream

  • 3 ounces best-quality semisweet chocolate, coarsely chopped

  • Pastry Cream Filling for Boston Cream Pie (see below)

 

DireDirections 

  1. Preheat oven to 350 degrees. Make the cake: Lightly butter a 9-by-2-inch round cake pan, and line with parchment paper. Butter parchment, and sprinkle with sugar, tapping out excess; set aside.

  2. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the whisk attachment, whisk eggs and egg yolks on medium speed for 1 minute. Gradually add sugar, and continue beating until light and fluffy, about 3 minutes.

  3. Meanwhile, heat milk and butter until hot in a small saucepan over medium heat; being careful not to boil the milk. Remove from heat, and stir in vanilla. With mixer still running, slowly add hot milk to egg mixture. Gradually add flour mixture, 1/4 cup at a time, mixing until incorporated. Transfer to prepared pan.

  4. Bake until cake is golden brown and a tester inserted into the center comes out clean, 35 to 40 minutes. Transfer to a wire rack, and cool for 15 minutes. Remove from pan, leaving the cake bottom-side up. Let cool completely.

  5. Make the glaze: In a small saucepan over medium heat, bring heavy cream to a boil. Place chocolate in a medium bowl, and pour cream over chocolate, stirring until chocolate is melted and well combined. Set aside to cool slightly, about 10 minutes.

  6. To assemble cake: Remove pastry cream from refrigerator. Beat with a stiff whisk until cream is smooth. Split cake in two even layers; spread bottom half with the pastry cream filling. Top with remaining layer. Pour glaze over center of cake, allowing it to spread, covering top and dripping down the sides. Chill cake for 20 minutes before serving.

 

Filling:

  • 2 cups milk

  • 1/2 cup sugar

  • 4 large egg yolks

  • 2 teaspoons pure vanilla extract

  • Pinch of salt

  • 6 tablespoons cornstarch

Directions

1.Step 1

In a medium saucepan, combine milk and 1/4 cup sugar over medium heat, and bring to a simmer. Meanwhile, in a medium bowl, whisk egg yolks and remaining sugar until well combined. Whisk in vanilla and salt. Whisk in cornstarch, 1 tablespoon at a time, until fully incorporated. While whisking egg mixture constantly, slowly add 1 cup of the heated milk to the egg mixture. Strain this mixture into milk remaining in saucepan. Continue cooking over medium heat, whisking constantly, until mixture comes to a full boil, 4 to 6 minutes.

2.Step 2

Transfer to a medium bowl, and cover with plastic wrap, pressing wrap against the filling to prevent a skin from forming. Refrigerate until at least 3 hours and up to overnight.

 

 

 

Past recipes

October 2013 - June 2014

 

October, 2013        Pumpkin-Ale Sweet Bread

 

November, 2013     Chocolatate and Zuccini Cake

 

December, 2013   Apple Spice Cup Cakes

 

January, 2014        French Apple Tart

 

 

October 2012 - June 2013

October       Bus Trip Oatmeal Cookies

November   Margit's Pumpkin Muffins

January        Bread and Butter Pudding

February     Orange Cake

March          Rassberry Chocolate Scones

April             Bluberry Crumb Cake

May             Pear Cream Chees Tart

June               Magic Cookie  Bars

 

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