Sent: Thursday, October 10, 2013 11:04 PM
Subject: Morrison's Boston Cream Cake Filling
Confused by the recipe for the Boston Cream Cake. Morrison’s Boston Cream Cake was a 2 layer chocolate cake with Boston Cream filling
separating the layers and a whipped cream topping. However, the recipe listed sounds like it is making a pie?
I did a bit of further research on the Boston Cream Cake by asking a friend who was a Morrison’s manager in the years just before they
closed, and who has a more recent copy of the Kitchen Manual than mine. He did know about the Boston Cream Cake and found the recipe in his
copy of the Kitchen Manual. It was usually a two-layer yellow cake, although there is mention of a variation using chocolate cake and glazed
pineapple. See below for the recipe.
Yes, there is a Boston cream cake. It is actually a YELLOW cake made from cake mix "in a box." The filling is actually two recipes --
a filling and a chocolate syrup "for Boston Cream."
Then there are instructions for assembly. Here it is. Note the variation using chocolate cake and glazed pineapple
Morrison's Boston Cream Pie:
Prepare yellow cake mix in accordance with instructions on box. Bake in 9 inch layer cake pan.
After layers are cool, use a sharp knife and horizontally split the layer into two equal halves. Carefully remove top half.
Spread 1 1/4 pounds of Boston Cream filling over bottom half with a heavier amount toward center.
Replace top half.
Ice entire cake with thin layer of whip topping. Grate chocolate naps over top of cake.
Using a pastry gag with star tube, pipe a generous amount of whip topping around outer edge of cake.
Add crunch to side of cake. (See recipe for crunch)
Cut cake into eight equal pieces and place upright on dessert plate. Drizzle chocolate syrup for Boston Cream Pie (see recipe)
over top of cake making sure some syrup runs down the sides of each portion.
Add a piece of maraschino cherry and small piece of parsley on top of cake for garnish.
Variation: Substitute chocolate cake for yellow and use glazed pineapple instead of chocolate syrup.
Yield: 21 pounds
Almonds, one pound
Coconut, four pounds
Graham Cracker Crumbs, eight pounds
Sugar, four pounds
Oleo, melted, four pounds (Note: Today we would use unsalted butter)
Toast almonds and coconut in oven on sheet pan. Place in Graham Cracker crumbs mixing bowl and using cake paddle add
toasted almonds and coconut.
Add sugar. Add oleo (butter) and mix until well blended. Place in container with tight fitting lid and use as needed.
Chocolate Syrup for Boston Cream:
Yield: 3 quarts - enough for approximately 16 cakes
1 pound, chocolate naps (Note: These are essentially chocolate chips in a larger wafer form)
1 pound white corn syrup (Karo)
4 pound powdered sugar
2 cups hot water
Place naps and Karo in steam kettle or double boiler on medium heat stirring frequently with wire whip until chocolate is melted. DO NOT BURN.
Add sugar one pound at a time, stirring constantly until dissolved. IF mixture becomes too thick, add a little of HOT water until you reach a
medium heavy chocolate syrup.
Syrup cane be made ahead and does not need to be refrigerated. Cover with plastic wrap. If syrup becomes too thick, warm in hot water bath.
Boston Cream Filling:
Yield: 16 pounds, Approximately 16 cakes
4 quarts whole milk
8 ounces pastry flour
8 ounces corn starch
1 1/4 pounds eggs (Note: recipe called for Voltex, frozen eggs)
Add pastry flour and cornstarch and mix well. Add eggs and mix until smooth. Set aside.
1 quart whole milk
1 ounce salt
2 1/2 pounds sugar
Place milk in double boiler or steam kettle. Bring milk to boil, add salt and sugar. When sugar is dissolving add above mixture and stir constantly.
Cook slowly but thoroughly enough to eliminate the taste of starch and flour. When mix is done remove from steam kettle.
1 ounce, vanilla extract
4 ounces Oleo (Note: Today we would use unsalted butter)
Add to above mixture and stir in.
While the above mix is being prepared, place the following ingredients in the mixing bowl on machine so that they will be ready to blend while the
mixture is still hot.
1 pound egg whites
1 pound sugar
Place egg whites in mixer bowl and whip to a soft peak. (mixing bowl must be very clean) Add sugar gradually and whip to a full meringue.
Remove from machine and pour the hot mixture over egg whites. Stir with a wire whip until the mixture is thoroughly blended.
Let cool and refrigerate until ready to use.
Sent: Thursday, October 10, 2013 8:58 AM
Hello My Friend Rich Here Again.
I am looking for a recipe for sauce/gravy for egg foo young. I found a place in Dunkirk New York that made it and
I think it had a little peanut butter in it. It was delicious.... Can you find anything like that.
Kind of like a pork or brown gravy base.
Thanks ever so much my friend.
Sorry, I had no success finding an egg foo yung recipe with any peanut butter in the sauce, nor one with any connection to Dunkirk, NY.
What was the name of the place?
Greetings from Oregon:
From Rich's description the restaurant may have been using a Chinese peanut sauce for their Egg Fu Yung. There are
many versions of Asian peanut sauces available on the Internet including from other countries such as Thailand,
Vietnam and Korea. Below is a commonly used version of a Chinese peanut sauce with American ingredients.
Timm in Oregon
Chinese Peanut Sauce
1/2 cup store bought creamy peanut butter
2 tablespoons soy sauce
4 teaspoons garlic, minced
1/2 cup hot water
1/4 cup fresh cilantro, chopped
3 tablespoons apple cider vinegar
2 teaspoons white granulated sugar
3/4 teaspoon dried crushed red pepper
Plain salt to taste
Black pepper, freshly ground to taste
Mix the peanut butter, soy sauce and garlic in medium size bowl. Whisk in 1/2 cup hot water.
Add the remaining ingredients while whisking to blend and then season with salt and pepper.
Let stand at room temperature 1 hour or cover and refrigerate up to 1 day.
Note: This recipe calls for regular store bought peanut butter; do not use old fashioned or freshly ground.
Hope I'm not putting anyone out, but I saw the request on your site for someone wanting a sauce that had Peanut Butter in it for Egg Foo Yung.
I tried perusing the internet as I'm sure you have done too, and I found a SUN SENTINEL page that had a EFY recipe that had a spicy peanut sauce
to put on it. I don't know if it is applicable, but just trying to help others as you so often and expertly have done..... recipe follows for the
sauce except it does NOT have a pork/brown gravy base:
Spicy Peanut Sauce
1 1/2 tablespoons creamy low-fat peanut butter
1/4 cup light coconut milk
2 teaspoons minced gingerroot
1 teaspoon sambal (chili paste)*
1/2 cup pineapple juice or water
1 tablespoon brown sugar
1 tablespoon lime juice
Blend ingredients together in a food processor fitted with the metal blade or blender on high speed until smooth and well combined.
If mixture thickens overnight you may add a little water or pineapple juice to adjust consistency. Sauce will keep refrigerated for 1 week.
Makes 1-1/4 cups
Sent: Tuesday, October 08, 2013 12:16 PM
Subject: German ribs with mashed potatoes?
Hi Uncle Phaedrus!
Just found out about your site and really hope you can help me.
I'm looking for an old family recipe that I learned from my German mother.
She would cook pork ribs in a lovely seasoned broth and then serve the ribs
in the broth in a 'lake' that was formed with mashed potatoes as the walls.
In other words, she would mound the mashed potatoes on the plate and scoop
out the centre to create a crater into which the broth would be poured. Then
she would place several ribs in the 'lake'.
The fun part was trying to eat as much of the broth and inner part of the
potatoes and the meat without the broth leaking out of the potato walls onto
the rest of the plate.
The original 'playing with your food', but it was so delicious and so fun.
Is there a name for this old German recipe?
It's very difficult to search for a recipe like this by a description of the way that the final dish is served,
without a recipe name or a list of ingredients other than the basic potatoes and pork ribs. There are several
recipes for pork ribs and mashed potatoes, but the method of plating that you describe may have been unique to
your mother or your mother's family. It may not be attached attached to any particular pork ribs and mashed
potatoes recipe. I could not find a pork ribs and mashed potatoes recipe that was plated like that.
The only thing that I can do is post this request in the hopes that a reader will recognize the plating method
and be able to help.
Subject: RE: German Ribs with mashed potatoes and gravy
Date: Tuesday, November 05, 2013 12:09 PM
Saw the request where someone wanted the plating ? of a
meat/potato/gravy combo....... while I don't have a specialty recipes
for ribs myself in a light broth, the plating of the food I am VERY
Going backs to Dad's western mountains of PA roots with it's hint of PA
Dutch/German/Polish cooking I have seen plenty of times where a large
mound of potatoes (and sometime sauerkraut) is placed on a plate, the
gravy made from the stock or meat remains of the pot is just poured into
a "lake" and the meat or poultry main is placed on top of that. Small
versions are individually plated, large versions on huge platters went
to the head of the table where the head of the house filled and doled
out the plates to all.
Every New Years Day all the aunt's cooked up a pots of Pork Roast
swimming in stock (that the stock made the gravy later) or Pork Roast
swimming in a sea of Silverfloss Sauerkraut (a mild regional kraut that
you could either wash to get out the mild brining flavor or just leave
as is for the extra taste) and a huge pot of mashed potatoes. Some
would use dinner plates with cupped edges, but for most a large soup
plate was used to put the mounds of potatoes in, then the gravy or
sauerkraut, then the meat/pork. If Haluski noodles were made they are
put in over the potatoes then the meat.
While New Years Day is the biggest for that filling kind of meal (and
Sundays too), the First Day of Hunting Season in PA hills (Monday after
Thanksgiving) when the men might home cold, frozen and tired from
hunting from dawn to about noon warranted that heavy combo dish. One fed
and satisfied, it was off for a few hour afternoon snooze.
I don't know whether this helps or hinders your reader request, but
for many others, I'm sure it will bring wonderful thoughts and memories
of the family tables from days, and hunting seasons, gone buy. My Dad,
the last of eight boys, just passed at age 86 on 20 OCT 2013, still
hoping to get out in the woods for that last hunting season with his
nephews and my cousins. I would have loved to share just one last
hunting day table of the dishes described with him and the family.
Thanks Phaed for all you do,
Mark R. in NJ
Sent: Saturday, October 12, 2013 1:30 PM
Subject: Can you find this recipe
I am from Atlanta and was raised on the Rich’s Department Store Chocolate Chip Cookies!!!
My mom used to buy them by 10 dozen piles for us, they were boxed up in the white bakery boxes with the green bamboo design on the box!!
I am a chef and for decades I have been trying to copy this recipe without any luck.
I have also tried on line to dig it out from the secure hiding place it seems to have been placed so many years ago!!
Everyone I have talked to about it all say YOU’RE the guy!!!
I sure hope you can make ME the hero of our holiday season this year!!
Thanks so very much for your time,
I wish that I could help you, but I had no success with this today, as in the past. Rich’s chocolate chip cookies are a recipe for which
I and others have been searching for years with no success.
See my page about Rich’s recipes here: Rich's Department Store Recipes
Thanks so much for taking the time out for me!!
If this recipe should EVER pop up, you have my email address.
The texture, flavor, crunch and awesomeness of these cookies will forever live in my memory!!
In all of my 52 years of life and 34 years of chefing, no other chocolate chip cookie has ever
measured up to this chocolate chip cookie from Rich’s!!
Thanks again so much and I hope I hear from you in the future………..with the recipe!!