History & Legislation of the Boston Cream Donut

Massachusetts State Donut

Section 51. The Boston Cream Donut shall be the official donut of the commonwealth.
Approved January 1, 2003.

To read a wonderful musing about the donut, try Happy National Donut Day by the Food Muse.

How to Make a Boston Cream Donut

Boston Scream (web-design on a Boston Cream Donut) photo by James Lee

Yield: 12-14 donuts
Difficulty: Advanced

Vanilla Pastry Cream Filling:

• 1/3 cup sugar
• 1-1/2 cups milk
• 3 tablespoons cornstarch
• 4 egg yolks, at room temperature
• 2 tablespoons unsalted butter, softened
• 1 teaspoon vanilla extract

• 3/4 cup warm milk (105° to 115ºF.)
• 1 package active dry yeast (2-1/4 teaspoons)
• 1/3 cup sugar
• 3-1/4 cups all-purpose flour
• 5 tablespoons unsalted butter, at room temperature
• 4 egg yolks, at room temperature
• 3/4 teaspoon salt
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground nutmeg

• 2 bars (1.5 ounces each) Godiva® Dark Chocolate, coarsely chopped
• 2 tablespoons water
• 4 teaspoons light corn syrup
• 1/3 cup sugar
• 1 tablespoon unsalted butter, softened

1. Place sugar and 1 cup milk in a heavy-bottomed medium saucepan. Cook over low heat, stirring constantly with a wooden spoon, until sugar is dissolved. Increase heat until mixture boils.
2. Place cornstarch in medium bowl. Using wire whisk, gradually whisk in remaining milk and whisk until mixture is smooth. Add yolks and whisk until well blended.
3. Slowly pour 1/3 cup hot milk into yolk mixture, whisking constantly. Gradually whisk in remaining hot milk. Return milk-yolk mixture to saucepan and heat to a boil over medium heat. Boil 1 minute, stirring constantly.
4. Remove from heat and whisk in butter and vanilla. (If pastry cream is lumpy, pass it through a sieve.) Transfer pastry cream to a nonreactive bowl. Place a piece of plastic wrap directly onto surface of cream to prevent a skin from forming. Refrigerate until cold.

1. Place warm milk, yeast and 1 teaspoon granulated sugar in bowl of electric mixer. Using a wire whisk, stir mixture until yeast granules are evenly dispersed. Let stand for 3 minutes until yeast is dissolved and mixture begins to foam.
2. Add 1 1/2 cups flour to yeast mixture. Using paddle attachment, beat on low speed 2 minutes. Remove paddle attachment and cover bowl with plastic wrap. Let stand at room temperature 45 minutes. Sponge will have increased in volume.
3. Thoroughly grease a large bowl with 1 tablespoon room temperature butter. To sponge, add remaining butter and sugar, yolks, salt, cardamom and nutmeg. Mix on low speed until blended. Add 1 1/2 cups remaining flour, 1/2 cup at a time. Beat dough on medium speed 5 minutes. Dough will not form a ball – it will be soft and part of it will wrap itself around paddle. If dough is very sticky, add remaining flour 1 tablespoon at a time, as necessary.
4. Scrape dough into prepared bowl, turning over dough so that top is greased. Cover with plastic wrap. Let dough rise at room temperature about 2 hours, or until it has slightly more than doubled in volume. (Rising time will depend upon room temperature.)
5. Line a baking sheet with parchment or wax paper and evenly dust with flour. Dust a clean work surface with flour. Turn out risen dough onto surface and gently press down on it to deflate. With your hands, flatten dough into a rectangle about 1/2-inch thick. Cover loosely with plastic wrap and let dough rest 5 minutes.
6. Using a floured 2 1/2-inch round biscuit or cookie cutter, cut out about 12 to 14 rounds of dough. With a floured spatula, gently transfer rounds to prepared baking sheet, reshaping them if necessary. Leave at least 1-inch between doughnuts to allow for expansion. Let doughnuts rise for about 20 minutes, or until almost doubled in size.

1. Pour enough oil in a deep-fat fryer or large straight-sided saucepan to come halfway up sides. Oil should be a depth of 2 to 3 inches. Heat oil to 365ºF. Line a baking sheet with paper towels.
2. Dip a spatula in hot oil and use it to transfer doughnuts from baking sheet to oil. Fry doughnuts, 3 or 4 at a time, for 1 to 1 minute 30 seconds or until golden brown. (The midline of the doughnut will be lighter than the rest of it, which is characteristic.) Remove doughnuts from hot oil using a slotted spoon and transfer them to paper towel-lined baking sheet to drain and cool. When cool enough to handle, use a long, plain pastry tip to poke a hole through the midline of each doughnut. Let cool completely before filling.

1. Cook water, corn syrup and sugar in a heavy-bottomed medium saucepan over low heat, stirring constantly with a wooden spoon until sugar is dissolved. Increase heat until mixture boils.
2. Remove from heat and add chocolate. Let stand 2 minutes. Whisk in butter until mixture is smooth.

1. Remove pastry cream from refrigerator and whisk cream until it is smooth. Fill a pastry bag fitted with a plain 1/4-inch round tip with pastry cream. Pipe pastry cream into hole in middle of each doughnut until pastry cream bulges out and doughnut feels full. Wipe off any excess cream. Place filled doughnuts on rack after they are filled.
2. Dip top of each filled doughnut into bowl of warm chocolate glaze, letting excess glaze drip back into bowl. Place glazed doughnuts back onto rack to set. The doughnuts are best when prepared and served on the same day.

-recipe courtesy of Godiva Chocolate

Tasty Treats for You

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Missouri State Legislature on the Black Walnut

Chapter 10
State Emblems
Section 10.100
State tree nut–black walnut.
10.100. The nut produced by the black walnut tree (Juglans nigra) known as the “Eastern Black Walnut”, is selected for and shall be known as the official tree nut of the state of Missouri.

According to the Missouri Secretary of State:

The nut produced by the black walnut tree (Juglans nigra), known as the eastern black walnut, became the state tree nut on July 9, 1990. The nut has a variety of uses. The meat is used in ice cream, baked goods and candies. The shell provides the soft grit abrasive used in metal cleaning and polishing and oil well drilling, and is also used in paint products and as a filler in dynamite.

Black Walnut Stuffing with Sausage and Wild Rice

Ingredients for Black Walnut Stuffing

• 1 cup wild rice, cooked according to package directions
• 1 lb. pork sausage, lightly browned
• 8 cups toasted bread cubes
• 1 cup Hammons Black Walnuts, chopped
• 1/2 cup butter
• 1-1/2 cups celery, chopped
• 1 cup onion, chopped
• 3 eggs
• 1/2 cup parsley, finely chopped
• 1/2 cup golden raisins
• 2 cups chicken or turkey broth
• Salt and pepper to taste
• 1 Tbsp. poultry seasoning
• 1 tsp. thyme leaves

Directions for Black Walnut Stuffing

1. In large bowl combine wild rice, pork sausage, bread cubes and Black Walnuts.
2. Over medium-high heat, melt butter in a skillet; add celery and onion, sautéing until soft. Add to stuffing mixture.
3. Stir in eggs, parsley, and raisins.
4. Slowly stir in chicken broth until stuffing is moist and holds together.
5. Season with salt, pepper, poultry seasonings, and thyme leaves.
6. Turn into greased baking dish and bake at 350 degrees for 30 to 40 minutes.

Makes enough stuffing to accommodate an 18- to 20-lb.turkey or approximately 20 servings.

Recipe courtesy of the Hammons Product Company.

In 1946, Ralph Hammons couldn’t keep enough black walnuts on his grocery store shelves in the little town of Stockton, Missouri. He invested in a cracking machine and began buying wild nuts from the hard-working Ozarks people who gathered them each fall. Hammon Walnuts are now the world leading supplier of Black Walnuts

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Cranberry Sauce - image courtesy of the Cape Cod Cranberry Growers' Association

Cranberry Juice was also adopted as the official State Beverage of the Commonwealth on May 4, 1970.

Ingredients for 5-Minute Cranberry:

• 3 cups fresh or frozen cranberries
• ¼ cup water
• 2 cups sugar
• fresh lemon juice (1/4 lemon)

Directions for 5-Minute Cranberry:

1. Gather all ingredients.
2. Place cranberries in a saucepan with ¼ cup of water and cook over low heat until cranberries are soft and begin to pop.
3. Add the sugar and mix well.
4. Let simmer until mixture begins to thicken.
5. Remove from heat and stir in the lemon juice.
6. Place in serving dish, cover with plastic wrap and let cool.
7. Serve cold.

Source: Cape Cod Cranberry Growers’ Association

Tasty Cranberry Goodies

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The Idaho Potato is the Official State Vegetable of, yes you guessed it, Idaho. It was designated the State Vegetable in 2002 by the Idaho State Legislature: HOUSE BILL NO. 525.

Ingredients for Idaho Potato Bread Pudding

• 6 T. Unsalted butter, softened
• 2 lb. Potato bread or rolls, cut into 1 inch cubes
• 2 C. Dried cherries
• 1 lb. White Chocolate, cut into ½ inch chunks
• 2 1/2 lb. Mascarpone Cheese, very soft
• 6 each Eggs
• 6 C. Half and Half
• 3 C. Sugar
• 3 T. Pure Vanilla Extract
• 2 tsp. Ground cinnamon
• 1/2 tsp. Ground nutmeg

Ingredients for Praline Creme Anglaise:

• 8 each Egg Yolks
• 1 1/2 C. Dark Brown Sugar
• 1 T. Arrowroot powder
• 4 C. Half and Half
• 1 T. Pure Vanilla Extract
• 2 oz. Bourbon

Directions for the Pudding

1. Butter the 2″ Hotel Pan well with the butter.
2. Combine the bread cubes, dried cherries and white chocolate chunk , mix well. Place into pan.
3. Place the marscarpone into a mixing bowl, add the eggs mix well.
4. Add the half and half, sugar, vanilla and spices. Beat well, until combined.
5. Pour the liquid over the bread mixture. Pressing the bread into the liquid to immerse it well.
6. Bake the pudding until the top is puffed and lightly browned, about 1 hour.
7. Serve with Praline Crème Anglaise at the side.

DIRECTIONS FOR THE PRALINE ANGLAISE:

1. Combine the egg yolks , brown sugar and arrowroot, in an electric mixer, mix until light and fluffy.
2. Scald the half and half , add a little at a time to the egg mixture, folding together by hand, until well mixed.
3. Return to the heat, cooking over low heat, stirring constantly.
4. Prepare an ice bath; (one 2 qt. mixing bowl set over a larger bowl filled with ice and water). When the mixture coats the back of a spoon, remove from heat immediately, and strain through a sieve into the top bowl of the ice bath.
5. Stir as the mixture cools.
6. Serve at the side of the bread pudding in goosenecks or sauce boats, serve the bread pudding in chafing dishes warm. Dusted with powdered sugar

Tasty Bread Pudding Treats For You

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Cranberries are the State Fruit of Wisconsin, and for good reason.

According to the Wisconsin State Cranberry Growers Association:

The cranberry, once called “crane berry” by settlers because of its blossom’s resemblance to the sandhill crane, is best known for its place on the Thanksgiving table.


Wisconsin produces more cranberries than any other state in the U.S.; almost 60% of the total production. The cranberry industry is the state’s largest fruit industry, contributing nearly $350 million annually to the state’s economy and supporting approximately 7,200 jobs.

Cranberries are also the Official State Berry of Massachusetts

The following recipe is a great classroom recipe to share with your state report project.

Ingredients for Cranberry Wild Rice Pilaf

• 3/4 cup uncooked wild rice
• 3 cups chicken broth
• 1/2 cup pearl barley
• 1/4 cup dried cranberries
• 1/4 cup dried currants
• 1 Tblsp butter or margarine
• 1/3 cup sliced almonds, toasted

Directions for Cranberry Rice Pilaf

1. Rinse and drain rice; place in a saucepan.
2. Add broth and bring to a boil.
3. Reduce heat; cover and simmer for 10 minutes.
4. Remove from the heat; stir in barley, cranberries, currants and butter.
5. Spoon into a greased 1-1/2 qt. baking dish.
6. Cover and bake at 325 degrees for 55 minutes or until liquid is absorbed and rice is tender.
7. Add almonds and fluff with a fork.

6-8 servings

Recipe courtesy of the Wisconsin State Cranberry Growers Association

Tasty Organic Cranberry Treats for You

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According to the Illinois State Museum:

Apple Popcorn Brittle courtesy of the Popcorn Board

There are 333 Illinois farms that grow popcorn on 47,000 acres, making Illinois the third largest grower of the product.

Corn probably originated in Mexico about 5,000 years ago. It is estimated that Native Americans in Illinois started growing corn about 100 A.D.

Popcorn pops because its kernel contains a small drop of water that suddenly expands when exposed to high heat. The kernel turns inside-out as it explodes.

The Symbol
Second and third grade students and their teacher, Fran Hollister, at Cunningham Elementary in Joliet proposed popcorn as the official State Snackfood of Illinois, and it was sponsored by State Senator Larry Walsh. The Official Illinois Snackfood was voted a State Symbol in 2003.

Ingredients for Apple Popcorn Brittle

• 1 quart popped popcorn
• 2 cups apple and cinnamon flavored cereal
• 1 cup cocktail peanuts
• 3/4 cup apple juice
• 1 cup sugar
• 1/4 light corn syrup
• 1/2 teaspoon vinegar
• 1/4 teaspoon salt

A different Kind of Popcorn Recipe

Directions for Apple Popcorn Brittle

1. In a bowl, toss together popped popcorn, cereal and peanuts. Set aside. Butter sides of a heavy 2 quart saucepan.
2. In saucepan, combine apple juice, sugar, corn syrup, vinegar and salt.
3. Cook over medium heat, stirring constantly until sugar dissolves and mixture begins to boil.
4. Cook to hard ball stage (250 degrees Fahrenheit on a candy thermometer).
5. Remove from heat. Pour syrup over popcorn-cereal-peanut mixture; toss to coat.
6. Spread in a buttered 15 1/2 by 10 1/2 by 1-inch baking pan. Cool until hardened.
7. Break into pieces.

Notes

3/4 cup apple pop wine may be used instead of apple juice.

Recipe and photo courtesy of The Popcorn Board

Tasty Popcorn Treats Just for You

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Wild Turkey is the state bird (or state game bird) of Alabama, Massachusetts, and South Carolina. Cooking wild turkey is a little different than cooking a standard store-bought turkey, because they are drier and have a smaller breast. It’s important to keep the bird moist when you cook it.

Ingredients for Wild Turkey

• 1 bird – wild turkey (prepared – gutted and feathers removed)
• 1/8 cup – Salt
• 1 cup – water
• 1 can – chicken broth
• Stuffing recipes – see below

Directions for baking a Wild Turkey

1. Salt the turkey. This is similar to brining but better. Rub salt all over the turkey skin, and then refrigerate it over night.
2. Remove the bird in the morning and stuff it with the bread and berry stuffing shown below
3. Pour chicken broth and water over the bird and into the stuffing cavity
4. Bake the bird at 325 degrees for 4 – 4-1/2 hours, or until tender. The drumstick should easily pull away from the bird when it’s ready.

Ingredients for Berry Stuffing

• Bread – any you have around (raisin bread is good too)
• Dried Cranberries
• Blueberries (fresh or canned)
• Blackberries (fresh) – optional
• Apples (diced) – optional
• Eggs – 1 or 2

Directions for Berry Stuffing

Take any bread you have laying around. It can be slightly stale, because it will be cooking inside the bird and picking up the juices from it. Mix in any berries that you like. They can be fresh or dried. I usually add dried cranberries, fresh blueberries, and strawberries or blackberries if they are in season. You can also use diced apples, and/or any other berries that you like. Then, take one or two eggs (depending on the amount of stuffing) and mix it all together. Then stuff the bird. To keep the stuffing in the bird, you can use the hell of a loaf of bread and slide it across the opening of the cavity after you stuff the bird.

This is a very loose recipe. I usually just eye the cavity and mix about 1/3 more than I think it will take because I also stuff the back end of the turkey and push some of the stuffing up under the skin on that end of the cavity. The berries help to keep the bird moist and makes the meat lightly sweet.

To keep the bird moist, seal it with aluminum foil to start will help the bird absorb some of the liquid. Remove the foil about halfway through the baking process to brown the bird. You can pour some chicken broth and or white wine over the bird while it’s baking to keep the bird extra moist.

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Since Rhode Island Greening Apples are great for cooking, this simple baked apple recipe is a wonderful way to enjoy them. You will be able to see why this variety of apple was chosen as the official state fruit of Rhode Island.

This recipe is based on one I learned from my father-in-law, Jack Kirkeby. I had never had a baked apple before I tried his, and I learned what a wonderful, easy treat these could be. Be careful though. This recipe is delicious, but it stays hot longer than you would think. So, don’t burn your tongue on the raisins.

Ingredients for Rhode Island Greening Baked Apples

• 4 Rhode Island Greening Apples
• 1 large box of raisins
• 4 tablespoons butter 4 tablespoons butter
• 1/2 cup brown sugar 1/2 cup brown sugar
• 2 teaspoons ground cinnamon 2 teaspoons ground cinnamon

Instructions

1. Preheat oven to 350° F (175° C).
2. Core each of the apples, then cut a short piece from each core and plug the bottom of the apple. This will leave a long empty well in each apple.
3. Mix the butter, brown sugar, and raisins together in a bowl
4. Fill the well in each apple with the raisin mixture.
5. Place in a shallow baking dish and sprinkle with cinnamon.
6. Bake in the preheated oven for approximately 15 minutes, until sugar begins to caramelize and apples are tender.
7. Serve warm. (Be careful. The raisins can stay very hot inside the apples!)

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   Delicious Apple Treats for You

   
   

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   Contents

   1. The History of Biscochitos: New Mexico State Cookie
   2. How to Make Biscochitos
   3. Other Delicious Anise Cookies for You

   

   The New Mexico Legislature adopted the biscochito (bizcochito) as the official state cookie in 1989.  This act made New Mexico the first state to have an official state cookie.

   The History of Biscochitos:
   
   New Mexico State Cookie

   
   The biscochito is a small anise-flavored cookie, which was brought to New Mexico by the early Spaniards. The cookie is used during special celebrations, wedding receptions, baptisms, Christmas season, and other holidays.  It was chosen to help maintain traditional home-baked cookery. - from the New Mexico State Secretary of State

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   How to Make Biscochitos

   
   Official State Recipe from the Secretary of State
   Cooking and Preparation Time: approximately 3-1/2 hours
   
   

   Ingredients for Biscochitos

   • 6 C. flour
   • 1/4 Tsp. salt
   • 3 Tsp. baking powder
   • 1-1/2 C. sugar
   • 2 Tsp. anise seeds
   • 2 eggs
   • 2 C. lard
   • 1/4 C. brandy
   • 1/4 C. sugar
   • 1 Tbsp. cinnamon

   Directions for Biscochitos

   1. Sift flour with baking powder and salt.
   2. In separate bowl, cream lard with sugar and anise seeds until fluffy.
   3. Beat in eggs one at a time.
   4. Mix in flour and brandy until well blended.
   5. Refrigerate 2-3 hours.
   6. Turn dough out on floured board and pat or roll to 1/4- or 1/2-inch thickness.
   7. Cut into shapes (the fleur-de-lis is traditional) and dust with a mixture of sugar and cinnamon.
   8. Bake 10-12 minutes at 350°F or until browned

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   Other Delicious Anise Cookies for You

   
   

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   The Chicago Manual of Style

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