BOSTON CREAM PIE a 1856 BLUE BONNET clone
Nancy J. Patrykus
This a delicious recipe...I am sure you will enjoy it..
Thanks for looking.
It will be im my newest recipe book today "50 Heritage RECIPES" 1600 thru 1930
- 1/2 c
- blue bonnet margerine...any margerine will do
- 1/4 tsp
- 1 c
- 2 c
- sifted flour
- 2 tsp
- baking powder
- 1/2 tsp
- 2/3 c
- milk .....step one
- 1-1/4 c
- milk......step two
How to Make BOSTON CREAM PIE a 1856 BLUE BONNET clone
- 2**STEP 2.CREAM FILLING: Mix 1/2 cuo sugar,3 Tablespoons flour and 1/4 teaspoons salt, stir in 1-1/4 cups of milk. Bring to a boil, stirring, cook 2 minutes longer. Remove from heat. Slowly stir in 1/4 cup hot mixture into 1 beaten egg, return to pan,heat just to boiling. Stir in 1 Tablespoon Blue Bonnet Margerine and 1 teaspoon vanilla. Cover and chill.
- 3**STEP 3.CHOCOLATE GLAZE: Melt 2 Tablesroons BLUE BONNET MARGERINE and 1 oz. unsweetened chocolate. Stir in 1 cup sifted confectioners sugar and 2 Tablespoons boiling water until smooth. Use immediately. To assemble, split cake layer and fill with Cream Filling.Spread top with Chocolate Glaze.
I am sorry about the quality of the posted picture..I have had this clipped recipe for many, many years..tossed in an old box.I don't think I will ever get to the bottom of that box, so I can start on another one!.....LOL