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

CLASSIC CHESS PIE WITH VARIATIONS 1 (15 oz.) pkg. refrigerated piecrusts (or make your own) 2 cups sugar 2 Tblsp. cornmeal 1 Tblsp. all-purpose flour 1/4 tsp. salt 1/2 cup butter or margarine, melted 1/4 cup milk 1 Tblsp. white vinegar 1/2 tsp. vanilla extract 4 large eggs, lightly beaten Unfold piecrusts, and stack on a lightly floured surface. Roll into 1 (12-inch) circle. Fit piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Line piecrust with aluminum foil and fill crust with pie weights or dried beans. Bake at 425° F. for 4 to 5 minutes. Remove weights and foil; bake 2 to 3 minutes more or until golden. Let cool completely. Stir together sugar and next 7 ingredients until blended. Add eggs, stirring well. Pour into piecrust. Bake at 350° F. for 50 to 55 minutes, shielding edges of pie with aluminum foil after 10 minutes to prevent excessive browning. Cool pie complete on a wire rack. Coconut Chess Pie: Prepare filling as directed; stir in 1 cup toasted coconut before pouring into piecrust. Bake as directed. Chocolate-Pecan Chess Pie: Prepare filling as directed; stir in 3-1/2 Tblsp. cocoa and 1/2 cup toasted pecans before pouring into crust. Bake as directed. Lemon Chess Pie: Prepare filling as directed; stir in 1/3 cup lemon juice and 2 tsp. grated lemon rind before pouring into piecrust. Bake as directed.

http://canningusasupplystore.com/recipes/index.php/making-and-canning-blueberry-pie-filling Here is a link that might be useful: Making and canning blueberry pie filling

I like to make herbal jams and jellies -- apple sage; blueberry basil; peach basil. I use regular jam recipes and add herbs when I cook down the fruit. Here are some herbs that go well with fruit: Basil: • Apricots • Berries • Figs • Peaches • Plums Sage: Apples Mint: • Berries • Figs • Dates • Melons • Citrus • Cherries • Apricots • Plums • Peaches • Apples • Pears Thyme: • Cherries • Peaches • Pears • Figs Lavender: • Berries • Lemon • Peaches And a basic jam recipe that makes about 3 pints. You can either refrigerate it or you can process in a boiling water bath for longer storage. 4 cups fruit, chopped 2 cups Sugar 3 tablespoons powdered pectin 1 tablespoon fresh lemon juice 1 tablespoon fresh herbs, minced Stir fruit and sugar together in a saucepan. Let sit for 10 minutes. Add the pectin and lemon juice. Bring to a rolling boil over medium heat. Boil, stirring constantly, for 5 minutes. Reduce heat to low cook, stirring, for 3 more minutes. Take off the heat and stir in the herbs. Let cool for 10 minutes. Pour the jam into clean jars. Cover with the lids. Let cool completely. Refrigerate for up to 1 month.