Boston Cream Cakes

Pastry Cream

1 1/2 cups heavy cream

3 large egg yolks

1/3 cup sugar

4 teaspoons cornstarch

2 tablespoons butter, cut into 2 pieces

1 1/2 teaspoons vanilla extract

Cupcakes

1 3/4 cups flour

1 cup sugar

1 1/2 teaspoons baking powder

1/2 teaspoon salt

12 tablespoons unsalted butter, cut into 12 pieces and softened

3 large eggs, room temperature

3/4 cup whole milk, room temperature

1 1/2 teaspoons vanilla extract

Glaze

8 ounces bittersweet or semisweet chocolate, chopped

2/3 cup heavy cream

1/4 cup light corn syrup

1/2 teaspoon vanilla

Pastry cream

Bring the cream to a simmer in a medium saucepan over medium heat. Meanwhile, whisk the egg yolks, sugar, and salt together in a medium bowl, then whisk in the cornstarch until pale yellow and thick, about 30 seconds.

Slowly whisk the hot cream into the egg mixture to temper, then return the mixture to the saucepan and cook over medium heat, whisking constantly, until thick and glossy, about 1 1/2 minutes. Off the heat, whisk in the butter and vanilla. Transfer the mixture to a small bowl, press plastic wrap directly on the surface, and refrigerate until chilled and set, about 2 hours.

Cupcakes

Adjust an oven rack to the middle position and heat the oven to 350 degrees. Grease and flour a 12-cup muffin tin.

Whisk the flour, sugar, baking powder, and salt together in a large bowl. Using an electric mixer on medium-low speed, beat the butter into the flour mixture, one piece at a time, about 30 seconds. Continue to beat the mixture until it resembles moist crumbs, 1 to 3 minutes. Beat in the eggs, one at a time, until combined, about 30 seconds. Beat in the milk and vanilla, then increase the mixer speed to medium and beat the batter until smooth, light, and fluffy, 1 to 3 minutes.

Using a greased 1/3 cup measure, portion the batter into each muffin cup (about three-quarters full; do not overfill).  18-20 minutes.

Glaze

Microwave all ingredients together whisking often, until melted. 1-2 minutes. Let cool till it is thick but still pourable. About 20 minutes.

Cut into the cupcakes at an angle at the top (cut pretty deep). When you do this it should look like a pyramid. After you take of the top cut the cone off leaving 1/4 inch of the top. Fill the muffin with cream and place top back on. Pour the glaze over the cupcakes, letting it run down the sides. Refrigerate cupcakes until glaze has set, about 10 minutes.

Moms rolls

3-31/2 cup bread flour

1 package yeast

1/2 cup sugar

1/4 cup margarine 

1 teaspoon salt

1 egg (room temperature)

3/4 cups can milk

1/2 cup hot water

Put sugar and yeast in mixing bowl; stir. Add lukewarm water. Let stand 5 min. I like to melt the margarine and then add the milk. If it is not hot enough at that point I heat it up more in the microwave.  Add egg and salt to the milk mixture then pour into the yeast mixture. Add       1 1/2 cups flour. Beat with electric mixer for 5 minutes. Add enough of the remaining flour to make a sticky dough. Place in a lightly greased bowl, cover with greased saran wrap, and let rise until double in size. (1 to 1 1/2 hours) Turn onto floured surface. Sprinkle flour on top of dough. Roll out and shape into desired rolls. Let rise on cookie sheets about ten minutes. Bake at 350 degrees for 12-15 minutes.  

I use this dough to make cinnamon rolls. 

Use the whole recipe of roll dough to make the cinnamon rolls. Shape into a rectangle. Soften butter and spread on dough. Sprinkle a thin layer of brown sugar on dough. Sprinkle cinnamon over the top. Roll dough into a log shape and slice. I found if you put them in a pyrex they cook better. Use parchment paper to have even browning.  Bake at 350 degrees for 14-17 minutes.  

Macaroni and Cheese

2 large eggs

1 can (12 ounces) evaporated milk

1/4 teaspoon hot sauce

1 teaspoons salt

1/4 teaspoon black pepper

1 teaspoon dry mustard, dissolved in 1 teaspoon water

1/2 pound elbow macaroni

4 tablespoons butter

4 ounces velveeta

8 ounces cheddar

Mix eggs, 1 cup evaporated milk, hot sauce, 1/2 teaspoon salt, pepper, and mustard mixture in small bowl; set aside.

Bring 2 quarts water to a boil in a large heavy-bottomed saucepan. Add 1/2 teaspoon salt and macaroni; cook until almost tender but still a little firm to the bite. Drain and return to pan over low heat. Add butter, toss to melt.

Pour egg mixture over buttered noodles along with 3/4 cheese; stir until thoroughly combined and cheese starts to melt. Gradually add remaining milk and cheese, stirring constantly, until mixture is hot and creamy, about 5 minutes. serve.

Chimichangas

This recipe takes a while to make. It freezes well and can be reheated easily. 

Marinade.

You will want to marinade the meat at least 1 hour.

1 1/2 pounds chicken

1 tablespoon dried cilantro

1/2 teaspoon salt

1/2 cup olive oil

6 cloves garlic

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon turmeric

1 medium chili (I use bottled peppers. That way I always have them. I find them by the pickles.)

I like to cube the chicken with kitchen scissors once it is defrosted. It is also easier to cut the chicken if it is partly frozen.  Once the chicken is cubed put it in a gallon ziplock and add the marinade. I usually pour all the ingredients in the bag and seal it. Then I knead the bag until all of the chicken is coated. Let it sit in the fridge until you are ready to use it. You can also freeze the chicken at this point if you want to use it later.

Chimichanga insides

1 medium onion pureed (food processor)

1 (10 3/4 ounce) can cream of chicken soup 

1/3 cup milk 

1 teaspoon cumin

1 teaspoon chili powder

3-4 cups cheddar cheese (use as much cheese as you want)

1-2 cups rice (use as much rice as you would like.)

1 small can sliced olives (optional)

Put everything in the bowl and mix it. Cook the chicken in a frying pan until it is no longer pink. Do not over cook. Add the chicken to the bowl. Mix. Start heating the oil.  I like to use the larger sized flour tortilla. Place about two oversized tablespoons of filling on each tortilla and roll like a burrito. Use a rounded toothpick to hold close and place on a cookie sheet toothpick side down.  Once all of the the chimichangas are made you put 2-3 of them in the oil and deep fry until they are a nice golden brown color. I like to take them out and put them on a cookie rack covered in paper towels.

Sauce (optional)

1 (10 3/4 ounce) can Cream of Chicken soup

1/2  cup milk

1/2 teaspoon paprika

Whisk ingredients in a 1 quart saucepan and warm.  Add 1/2 cup sour cream and whisk together.

Serving suggestion

Take out the toothpick. Cover in warmed up black beans, corn, lettuce, and cheese. Pour on sauce and a dollop of sour cream or ranch dressing.

Reheating

After the meal you freeze the chimichangas. To defrost  you microwave for 1-3 minutes. Fry in a frying pan that has been coated in Pam or butter. Fry on both sides and serve.