Boston Cream Pie, another Yummy From My Mother's Recipe Stash
My Mother's Recipes
If you have read my Yummy Recipe Hubs, you know that my son and I have recently gone through my mother's recipes with the intention of making the cakes, desserts, and other food products she made. I hope you use enjoy using the recipes and eating the results.
Boston Cream Pie:
- 1-2/3 cup flour
- 1 cup sugar
- 1/4 teaspoon salt
- 2-1/2 teaspoons baking powder
- 1/3 cup shortening ... part butter, softened (we used Crisco and butter)
- 2/3 cup milk, not too cold
- 1 egg, slightly beaten
- 1 teaspoon flavoring (we used vanilla) **
These are the original directions: Beat two minutes with rotary beater. Bake in one nine inch layer pan for 25-30 minutes
Recommended directions: Cream shortening and sugar together, add the egg and mix well. Stir together (or sift together) the dry ingredients and add to the shortening/sugar/egg mixture, alternating with the liquids. Mix well, pour into the nine inch pan for 25-30 minutes and bake at 350 degrees.
Filling for the Boston Cream Pie:
- 1/2 cup sugar
- 1/4 teaspoon salt
- 5 tablespoons flour
- 1-1/2 cup milk
- 1 egg, beaten
Cook until thick and add flavor (see below for more information about flavorings my mother used).
This pudding custard is excellent to use in other recipes!!
- Melt 1 square chocolate
- 1 teaspoon butter
- 3-1/2 tablespoons boiling water
- 1 cup powdered sugar
Blend well. This product is thinner than regular frosting. It is meant to drip down the sides of the cake but not so that the sides are completely covered. Some of the filling is meant to peek through.
See my 'yummy' hub for the Feather Cake Recipe. This cake is easier to manipulate and cut and would be excellent to replace the above recipe for it. It is also delicious.
Putting it all together
- First, cut the layer horizontally in half (making two nine inch thin layers)
- Place one layer on a serving plate.
- Spread the layer with the filling.
- Top with the other layer
- Cover the top layer with the chocolate. The icing can drip down the sides but some of the filling should show.
I grew up on a farm and, although we had a car and could travel into town, independent hucksters called on farms in the area. We also were visited by the Watkin's man and a representative from Jewel Tea.
Since we were not able to grow citrus fruit trees in our area, my mother purchased 'flavorings' from the Watkin's representative. Some examples were lemon (quite a favorite) and orange. These products were thick, not a thin liquid like extracts, and were not bitterly strong as extracts tend to be even if used lightly. I do miss the old style flavorings! When I entered lemon flavoring on a google search with or without Watkins, extracts always come up.
We still have some cake and dessert recipes but, after that, the remaining are about making relish, condiments, mincemeat, and sugar cure for ham, bacon, and such. Keep watching for the yummy recipes for a few more.