Boston Cream Pie Cupcakes

By: Marilyn Bentz-Crowley

The origins of this confection go back over a century and a half, and even then Boston cream pie was actually cake, not pie! However the name has stuck to this delicious combination of cake, cream and chocolate.

 

Cupcakes

2 eggs
½ cup (125 mL) butter, softened
1 cup (250 mL) granulated sugar
1 tsp (5 mL) pure vanilla extract
2 cups (500 mL) sifted before measured
cake and pastry flour
2 tsp (10 mL) baking powder
¼ tsp (1 mL) salt
¾ cup (175 mL) milk

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Blueberry Brittle with White Chocolate Ice Cream

By: Lucy Waverman

Demerara sugar is an unrefined, coarse-grained brown sugar that gives an extra crunch to this excellent dessert.

3 cups (750 mL) blueberries
1/4 cup (50 mL) granulated sugar
2 tbsp (25 mL) all-purpose flour
1 tsp (5 mL) grated lemon rind

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Blackberry and Strawberry Sundaes

By: Lucy Waverman

Sundaes are a real treat in the summer. Outrageous combinations of fresh fruit, ice cream and interesting sauces make delectable sundaes that look spectacular. Use your favourite mint chocolate bar for the chocolate sauce but make sure it is dark chocolate. Milk chocolate makes too sweet a sauce. Use these sundaes as a guide to come up with your own combinations.

Strawberry Syrup
1 cup (250 mL) strawberries
½ cup (125 mL) redcurrant jelly
1 tbsp (15 mL) Grand Marnier or other orange liqueur

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