|Mrs. Lincoln's Boston Cook Book|
|by Mary J Lincoln|
Mary Johnson Bailey Lincoln was an instructor at the Boston Cooking School, where she influenced a generation of cooking professionals, including ...
1 - 10 of 63 for boston cream cake
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In square pan, put crackers in bottom, add pudding, then crackers, then pudding and chill. Then add icing on top.
1. Beat egg ... flour 2 (8") cake tins. Pour in ... Cool. 5. Spread custard between the two layers and sprinkle confectioners' sugar on top. Serves 6 to 8.
Preheat oven to ... 8 inch round cake pans with parchment ... as chocolate frosting. Refrigerate until ready to serve. Cut with serrated knife. Serves 8.
Bake 1 package cake mix in 2 ... cups chilled whipping cream for milk. Chocolate ... sugar and 1 tablespoon cocoa. Stir in 2 teaspoons water until smooth.
Line bottom of 9 x 13 inch pan with graham crackers. Combine 3 cups milk, 2 packages (blue box) of instant French vanilla pudding by whisking. Then ...
Combine all ingredients; ... butter. Remove cooled cake from pans. Using ... sauce over assembled cake. Chill before serving. Yields: 12 to 20 servings.
Slice pound cake in three slices ... and half. Let set 30 minutes. Spread between layers. Drizzle hot fudge down center of top of cake. Sprinkle with nuts.
Stir butter into ... tablespoon of butter and vanilla or lemon to taste. Set the mixture aside to cool. When cold, split the cakes and fill with this compound.
Put rack in ... or until the cake is golden on ... plates. Using a serrated knife, slice dessert into pie shaped wedges and center each portion on the sauce.
Put rack in ... or until the cake is golden on ... lightly pressed in the center. Remove pan from oven to a wire rack until cool. To assemble the dessert
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