This is a tried and true recipe. One I have been making for over 25 years. Boston Cream Pies are best made the day before or early in the day so that the cream filling has a chance to meld with the cake. Home Cookin Chapter: Recipes From Thibeault's Table Boston Cream Pie ================ 1/3 Cup butter 1 Cup sugar 1 egg 1 1/2 Cup sifted all-purpose flour 2 1/2 teaspoous baking powder 1/4 Teaspoon salt 2/3 cup milk 1/2 teaspoon vanilla . Cream the butter and sugar until light and fluffly. Add the egg and beat until creamy. Sift the flour, baking powder, and salt together. Add alternately with the combined milk and vanilla. Turn the batter into a greased and floured 9-inch round layer cake pan. Bake in a 350° oven for about 30 minutes, or until the cake springs back when lightly touched in the center. Cool on a rack for 5 minutes, then turn out and cool completely; Place the cake on a serving plate and split horizontally into two layers with a serrated knife. Carefully remove the top layer. Fill with the chilled Cream Filling. Replace the top half and pour the warm Chocolate Icing over the top, spreading only to the edges. Chill. (When allowed to stand for several hours, the filling seeps into the cake, making the cake and filling seem almost as one.) Cream Filling 1/2 cup sugar 3 egg yolks 3 tablespoons flour 1 tablespoon butter 1/4 teaspoon salt 1/2 teaspoon vanilla 1 1/2 cups milk Combine the sugar, flour, and salt in a saucepan. Gradually stir in the milk. Cook over low heat, stirring until the mixture comes to a boil. Boil, stirring for 1 minute. Beat the egg yolks slightly. Gradually stir in about half the thickened sauce. Return to the heat and cook. stirring 2 or 3 minutes longer to take away the flour taste. Remove from the heat and blend in the butter. Strain into a bowl. Cool for a few minutes, then blend in the vanilla. Cover and cool, then chill. Chocolate Icing 2 squares of chocolate 1 cup sifted icing sugar 2 tablespoons butter 1 tablespoons hot water 1 teaspoon vanilla Melt the chocolate and butter the microwave on medium low power. Stir until smooth, and blend in the icing sugar and hot water. Stir until smooth and slightly thickened (do not beat). Stir in the vanilla. Use immediately. Here is a link that might be useful: Thibeault's Table The Recipe Collection

TAMALE PIE Filling: 1 lb lean ground beef 1 mediu onion, chopped 1 green bell pepper, chopped 2 garlic cloves, minced 1 cup corn kernels, fresh or frozen 1 cup chopped fresh tomatoes or 1 cup canned crushed 1/2 cup unsalted beef stock 1/4 cup raisins, optional 1/4 cup sliced pimiento-stuffed green olives 1 TBL chili powder 2 tsp ground cumin (I use more) 1/2 tsp salt + more to taste 1/2 tsp dried oregano Topping: 2 cup unsalted beef stock 1 cup masa harina 1/2 tsp chili pwder 1/2 tsp salt 1 egg, separated 1/2 cup (2 oz) grated mild or medium cheddar Crema, optional Preheat oven to 350°. Grease a medium baking dish. In a large skillet, saute the beef, onion, bell pepper & garlic until the meat is lightly browned. Pour off any accumulated fat. Mix in the corn, tomatoes, stock, raisins & olives. Stir in the chili powder, the cumin, 1/2 tsp salt & oregano. Cook uncovered over medium-low heat for 20 minutes. At the end of cooking the mixture should no longer be soupy. Taste & add more salt if needed. If it seems too moist, raise the heat & cook another minute or 2. while the filling cooks, prepare the dough topping; In a heavy saucepan bring the stock to a boil & gradually add in the masa harina, stirring constantly. Sprinkle in the chili powder & salt. Reduce the heat & continue stirring until the masa is good & stiff, 8-0 minutes. Remove the pan from the heat. In a small bowl, beat the egg yolk & stir it into the masa. In another small bowl, beat the egg white until stiff & fold it into the masa. Spoon the filling into the baking dish. Spread the batter over it. Top w/the grated cheese. Bake the pie 30 minutes or until it is slightly puffed & lightly browned. Spoon a TBL or 2 of crema over each serving.~~TX Home Cooking CREMA 1 cup whipping cream, preferably not ultra-pasteurized 2 TBL buttermilk In a small glass bowl, combine both ingredients. Cover the bowl loosely & let stand at room temperature for 8-24 hours until the cream is thickened & tart. Stir it well, cover tightly & refrigerate. Use as needed. Will keep up to 10 days.~~

I'm surprised no one posted Ann T's recipe. It's wonderful. At the request of my DSIL, I add chocolate chips now, so he gets to eat both of his favorite cookies at the same time. Home Cookin Chapter: Recipes From Thibeault's Table Oatmeal - Best Oatmeal Cookies ============================== 1 Cup butter (2 sticks) 1 cup sugar 1/2 cup packed brown sugar 1 egg 2 teaspoons vanilla 1 2/3 cup flour 3/4 Teaspoon baking soda 1/8 teaspoon baking powder 1/4 teaspoon salt 1 teaspoon cinnamon dash nutmeg 1 1/2 cups rolled oats 1 cup golden raisins 1 cup semisweet chocolate chips Optional: cranberries, nuts, or whatever appeals to you. Preheat oven to 350° Cream butter and sugars together until light and fluffy. Add egg and beat until smooth. Add vanilla Combine flour, soda, baking powder, salt, cinnamon and nutmeg. Stir into butter mixture. Add rolled oats. Gently mix in raisins/chocolate chips, etc. Roll into small balls (golf ball size) and flatten with glass dipped in sugar. Bake 10 to 12 minutes or until bottoms are golden. Cookie should not get brown. Cool on wire rack.

SPAGHETTI PIE (serves 6) 16 oz spaghetti 2 TBL butter 1/3 cup grated Parmesan 2 eggs, well beaten 1 lb ground beef or ground pork sausage (I use beef) 1/2 cup onion, chopped 1/4 cup green pepper, chopped 14 oz can tomatoes, diced 6 oz can tomato paste 1 tsp sugar 1 tsp dried oregano, crushed (I use more) 1/2 tsp garlic salt 8 oz container cottage cheese, (small curd) 1/2 cup Mozzarella, shredded Cook the spaghetti per pkg directions; drain. You should have about 3 1/4 cup pasta. Stir butter into hot spaghetti. Stir in Parmesan & eggs. Form spaghetti mixture into a "crust" in a 10" buttered pie plate. In skillet, cook ground beef, onion & green pepper until vegetables are tender & meat is browned. Drain off excess fat. Stir in undrained tomatoes, tomato paste, sugar, oregano & garlic salt. (You can also substitute garlic powder w/minced garlic but add it when cooking the meat.) Heat through. Spread cottage cheese over bottom of spaghetti crust. Top w/tomato mixture. Bake, uncovered in a preheated 350° oven for 20 minutes. sprinkle the Mozzarella on top. Bake 5 minutes longer or until cheese melts.~~Kitchen Miracles