Receipe ? for Bostonians..?

Question

I'll looking for a Boston Creme filling receipe for a cake. Do you have one that you'd be willing to share? Also, do you have a receipe for Boston Baked Beans? I figured I should ask Bostonians because these receipes are from Boston LOL

Answer 1

Boston Baked Beans Recipe
Ingredients
2 cups Navy Beans
1/2 cup brown sugar
1/4 cup molasses
1 cup bean liquid
1 teaspoon salt

Clean and rinse the beans. Bring the beans to a boil in 6 cups of water, then simmer for 2 hours. Drain the liquid into another container. Now get a 4 quart casserole dish. Mix together the benas, brown sugar, molasses, liquid and salt and then spread evenly into the casserole dish.

Bake at 350F for 1 hour.

Note that this recipe can handle a TON of customization depending on your interests. Some people add in bacon, flavorings, and other items, based on what is lying around. That is what makes Boston Baked Beans so versitile!

Answer 2

Just keep following that line of thought. There are very few grean leaves and beansprouts that won't go together. Rocket and watercress are a nice combination with Romaine lettuce. For a difference, organic nastursium flowers are gorgeous, and nutricious. I like garbanzo beans (rinsed), and a generous sprinkling of seeds - sesame, pumpkin, rye, and, either on the salad, or in a dressing, poppy. Keep the dressing light for a bbq - 1/3 vinegar/lemon juice, and 2/3 olive oil, with basil, or rosemary, And I've yet to have any left over of a guacamole salad.

Answer 3

OH, I thought you were looking for a recipe for COOKING Bostonians ! I was going to warn you that they're bitter, stringy, and but often pre-marinaded !!

Sorry for being flippant... but it's a weekend

Answer 4

I'm not from Boston - but you can have these recipes...

"Boston Baked Beans" - 8 servings

1 lb. dry pea beans (navy beans)
1 large onion; chopped
1/4 lb. salt pork
2 tbsp. dark brown sugar
1/4 cup dark molasses
2 tsp. dry mustard
1 tsp. salt
1/2 tsp. pepper

1) In large bowl, cover beans with water; let stand 12 hours or overnight. Drain.
2) In 2-quart bean pot or casserole, combine beans and onion. Slash salt pork deeply in several places, leaving it in one piece; place in center of beans. In medium bowl, combine 3 cups water, brown sugar, molasses, mustard, salt and pepper; pour over beans and cover.
3) Bake at 300* - 5 1/2 to 6 hours until beans are tender, stirring occasionally and adding more water as needed to keep beans moist. Yields 5 cups.


"Boston Cream Pie" - 12 servings

Vanilla Cream Filling (recipe follows)
1/3 cup butter or margarine; softened
1 cup sugar
2 eggs; separated, at room temperature
1/2 tsp. vanilla extract
1 1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 cup milk
Chocolate Glaze (recipe follows)

1) Prepare Vanilla Cream Filling; chill. Preheat oven to 350*. Grease and flour two 9" round cake pans.
2) In large bowl with mixer at medium speed, cream butter until light and fluffy. Gradually beat in sugar until well mixed, constantly scraping bowl. Beat in egg yolks, one at a time, beating well after each addition, occasionally scraping bowl. Add vanilla; mix well.
3) In small bowl, combine flour, baking powder and salt. Add dry ingredients alternately with milk to creamed mixture, mixing well after each addition, occasionally scraping bowl.
4) In small bowl with mixer at high speed, using clean beaters, beat egg whites until soft peaks form. Fold into batter; pour into prepared pans.
5) Bake 25-30 minutes until toothpick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans; cool completely.
6) Spread Vanilla Cream Filling between cake layers. Spread top with warm Chocolate Glaze. Refrigerate until serving time.
VANILLA CREAM FILLING:
1 cup milk
1/3 cup sugar
2 tbsp. cornstarch
Dash salt
2 egg yolks; beaten
1 tsp. vanilla extract
In heavy 2-quart saucepan with wire whisk or electric mixer, beat all ingredients except vanilla. Over medium heat, cook until mixture just boils, stirring constantly.
Remove from heat; stir in vanilla. Cover; chill. Yields 1 1/4 cups.
CHOCOLATE GLAZE:
2 tbsp. butter or margarine
1 (1 oz.) square unsweetened chocolate
1 cup confectioners' sugar
1/2 tsp. vanilla extract
2 tbsp. hot water
In heavy 1-quart saucepan over very low heat, melt butter and chocolate, stirring constantly. Stir in sugar, vanilla and enough hot water to make of spreading consistency. Remove from heat; beat well. Immediately spread on cake.


"Boston Brown Bread" - 1 loaf

1/2 cup whole wheat flour
1/2 cup rye flour
1/2 cup yellow cornmeal
1 tsp. baking soda
1/2 tsp. salt
1 cup sour milk or buttermilk
1/2 cup molasses
1/2 cup raisins

1) Grease 1-lb. coffee can; line bottom with waxed paper. In large bowl, combine all ingredients; mix well.
2) Pour batter into prepared pan; cover with foil and tie to can with string.
3) Place can on rack in deep saucepan; add boiling water to reach halfway up side of can. Cover pan.
4) Over low heat, simmer 1 1/2 to 2 hours until toothpick inserted in center comes out clean. Remove from can immediately; cool on wire rack.
TIP: Release bread from can by opening bottom of can with can-opener.
TIP: Cut bread while warm with thread (or dental floss).