“I developed this recipe because I wanted something different and special for my Mother’s 85th birthday. It is based off my memories of Boston Cream Pie, but with a few extra modifications. Just remember: there are no calories in birthday cakes. Or at least we don’t count them!” – Calla Ferre
Make 1 recipe of your favorite chocolate cake. (I like Red Devils Food Cake. It tends to result in a more moist cake.)
Boxed cake mix may also be used. Make two 8 or 9 inch layers.
Make 1 Recipe Banana Variation of Vanilla Pudding. You could also substitute Jello Banana or Vanilla Pudding.
If cake tops are rounded (generally they are) cut tops off so that layers will sit evenly. Or assemble cake layers with flat sides together in the middle.
Place first layer on serving plate. Slice bananas and arrange on top of the first layer. Top with banana pudding filling. Top with second layer of cake.
Place chocolate chips in a heat-proof bowl. In second microwavable bowl, heat whipping cream to boiling. Add half of the heated cream to chocolate chips. Let sit for approximately 30 seconds. Stir gently with rubber spatula until smooth.
Reheat rest of whipping cream and add to mixture. Stir until smooth. If necessary heat the entire mixture for only a few seconds in the microwave to get rid of any lumps.
Spoon frosting over the top of the cake, letting it drip artistically over the sides. No need to let it cover the entire side. Let some of the layers and filling peek out.
Crush enough See's Toffee to create toffee chips to cover the top of the cake. Purchased Hershey's Toffee Bits may also be used, or several chopped Health Candy Bars.
While frosting is still warm, cover top of cake with chopped toffee.
“When I moved into my first apartment, I went on a Chinese cooking kick. I attempted to recreate my favorite restaurant-style dishes. I came up with both a good fried rice and chow mein recipe. Unfortunately, I was never able to reproduce the chow mein, but I was able to get down my fried rice recipe. The secret, surprisingly, seemed to be in the dried mustard. I think it really brings out all the other flavors.” – April Ferre
Chicken, Ham Or PorkCooked And In Bite-Size Pieces
1CloveGarlic Or 1/8+ Teaspoon Garlic Powder
1SliceGinger Root Or 1/4 Teaspoon Ground Ginger
Place small amount of peanut oil in small fry pan. (Other oils may be substituted, I just happen to like the taste of peanut oil.) Heat on high; add egg and cook until light, breaking up egg into small pieces. Remove egg to bowl and set aside.
Prepare green onions as well as meat and dethaw mixed vegetables. In large fry pan, add peanut oil to lightly cover and heat to high. If using fresh garlic and ginger, cook in oil and then remove with slotted spoon. If using garlic powder and ground ginger, add to oil and dissolve.
Add cooked rice and stir to coat. Add oyster sauce and dry mustard; mix well. Add enough soy sauce to turn the rice to a little darker than the desired color.
Add egg, meat and vegetables and cook long enough to heat through. Add green onions during last 30 seconds of cooking. Remove rice to non-metallic bowl and add sesame oil; stir well to blend.
Place all ingredients except chicken in sauce pan. Combine & place over medium to medium high heat. Warm, but do not boil.
Place chicken in baking dish and pour sauce over chicken. Cover and cook for 45 minutes. Uncover and baste, allowing some solids to remain on top of each chicken piece. Continue to cook until done, approximately another 45 to 55 minutes. Time depends on size and thickness of chicken pieces. Less time needed of course if chicken is not frozen; however, the dish comes out better if you start with frozen chicken breasts.
Serve with rice. Sauce goes wonderful over the rice.
“I developed the recipe for ‘Secret Sauce’ trying to perfect a flavorful chicken gravy. Most chicken gravies are so bland. My husband started calling it ‘secret sauce’ and the name stuck. It is best made with chicken base, but if you must use bouillon, make sure it is low salt, so that the chicken flavor comes through and the gravy isn’t too salty. You don’t find too many low fat gravies. In fact, the definition of a gravy includes some sort of fat, so while this isn’t a true gravy, it is the next best thing and a nice healthy alternative.” – Calla Ferre
“One of the family favorites. It began just as a sauce for chicken, but remembering my Mom occasionally making dumplings when I was little from Baking Powder Biscuits, I requested them with this meal. I specifically remember helping to cut out the biscuits from the dough with a small glass. I was in Goodwill one time during Grad School and found the exact same type of glass we use to use. I picked it up for nostalgia’s sake, and still use it for cutting my biscuits.” – April Ferre
Chicken: Sprinkle chicken breasts with granulated garlic and onion. Brown in large frying pan. Place in glass baking pan and add water halfway to cover. Bake in 375 degree oven until tender.
Secret Sauce: Drain fat from frying pan and deglaze. Sauté onion and carrot. Add water and chicken base. Stir until well mixed. Add milk and parsley flakes. Thicken with flour/water mixture.
Dumplings: Sprinkle biscuits with a little paprika and place in pan of secret sauce. Cover and cook for 15 minutes, then uncover and cook 15 minutes more. During last 5 minutes, spoon sauce over dumplings.
To serve: Remove chicken and dumplings to serving plate and spoon over copious amounts of secret sauce.
In large fry pan or Dutch oven, sauté onion in 2 Tablespoons butter and olive oil. When translucent, remove onion to bowl and set aside.
Cut chicken into bit-sized cubes. Season with salt, pepper and garlic powder. Add chicken to pan and cook through, adding more olive oil if necessary. Remove chicken and add to bowl with onions.
In a medium sauce pan, sauté apples in 2 Tablespoons butter. Part way through cooking, sprinkle with cinnamon. When apples are tender and translucent, remove to bowl with chicken and onions.
In same saucepan, add canned apricots. Mash with a potato masher. Season to taste with cinnamon, cloves and sugar. Cook apricot sauce until heated through. Pour sauce over chicken and stir to combine. Serve hot.
For a beautiful presentation, this can also be done with Cornish game hens.
Season chicken breasts with onion salt and garlic powder. Bake or microwave until done.
Add cooked ground beef to spaghetti sauce, enough so mixture is thick. Sauté mushrooms in butter. Drain off any excess liquid.
Place chicken breasts in baking pan or cookie sheet with enough space between pieces to keep servings separate. Cover chicken with a serving of thickened spaghetti sauce, top with mushrooms and sprinkle generously with Parmesan cheese.
Place in preheated oven for approximately 10 to 15 minutes to blend flavors and melt cheese.