Boston Cream Pie
1 — 9-ounce package yellow cake mix
1 — 3.4-ounce package instant vanilla pudding mix
1 cup milk
1 cup frozen whipped topping, thawed
1/4 cup sour cream
1 tablespoon margarine, softened
1 cup powdered sugar
1/2 cup (3 ounces) semi-sweet chocolate morsels, melted
1/2 teaspoon vanilla extract
Preheat the oven to 350 degrees. Spray one flan pan with vegetable oil spray; line center with parchment circle. Prepare the cake mix according to the package directions. Pour the batter into the prepared flan pan. Bake 20-25 minutes. Let cool in pan for 10 minutes. Loosen cake from edge of pan and turn out onto serving plate. Finish cooling and carefully remove the parchment. For filling, combine the pudding and milk in a 1-quart batter bowl. Whisk until smooth and slightly thickened. Whisk in whipped topping. Spread in center of cake. For frosting, whisk sour cream and margarine in 1-quart batter bowl until well blended. Whisk in powdered sugar until well blended. Melt semi-sweet chocolate morsels in covered bowl in microwave on high for one minute or until melted. Stir into sugar mixture. Stir in vanilla and enough milk until you reach desired consistency. Spread over pudding. Refrigerate until ready to serve. Cut into wedges and serve. Makes 8 servings.
Cheryl Patock, Cloquet
Mussels in Cream
1 1/2 pound fresh mussels, cleaned and debearded
1/4 cup chopped Vadalia onion
3 cloves garlic sliced thinly
1/2 cup Riesling wine
1/2 stick butter
2 tablespoons heavy cream
1/2 cup roughly chopped mixed greens (kale, basil, flat parsley, spearmint, oregano)
1/4 cup chopped tomatoes
1 small baguette, sliced and toasted.
In a stock pot, combine onion, garlic and wine. Bring to boil, add mussels. Steam until mussels open; some foaming occurs, so you may need to skim. Transfer opened mussels into 4 bowls and place in oven to keep warm. Add any broth that accumulates back to the pot. Add the butter, cream, chopped herbs and tomato, heat through and pour over mussels. Top with crispy baguettes. Serves 4.
Brucette Zirn, Duluth
This is easy to make and tastes divine, like you spent hours in the kitchen. I love the combination of basil and spearmint, the kale and oregano and the tomatoes add color. The cream and butter are not heavy, but make it so elegant.