Boyd Recipes

Online Recipe File for Joshua & Deb Boyd

Instant Tapioca


  • 3 cups milk
  • 1/2 cup sugar
  • 1/2 cup instant tapioca
  • pinch salt
  • 2 eggs, beaten
  • 1.5 tsp vanilla

First, mix milk, sugar, salt, and tapioca in pan on Medium High. Bring to boil, wait another 7 minutes.

Reduce to simmer. Temper eggs with 1 cup of tapioca mixture.  Add back to pan.  Wait 5 minutes or until thickening (don’t wait until final desired thickness is reached because it will thicken more), add Vanila.  Let cool until it doesn’t burn your, or serve cold.

Whipped Cream

Pint heavy/whipping cream.

32g sugar (regular, superfine, or icing).

1tsp vanilla extract (optional).

Place bowl and whisk/beater in freezer, 10-20 minutes.

Place sugar in mixer.  Add cream and optional vanilla. Beat on medium than high until stiff peaks form.

Angel Food Cake

Based on:


  • 1 3/4 cups sugar (14 oz) super fine sugar
  • 1/4 teaspoon salt
  • 1 cup cake flour, sifted
  • 12 egg whites (the closer to room temperature the better)
  • 1/3 cup warm water
  • 1 teaspoon orange extract, or extract of your choice
  • 1 1/2 teaspoons cream of tartar

About Superfine Sugar

I use Domino brand super fine sugar. It can be bought at Walmart, online, or hopefully your local grocery store.  I’m sure any brand is probably fine.  Alternatively, stick sugar in food processor on high for 2 minutes, which is what Alton Brown recommends.

It occurs to me that I should just try giving powdered sugar a go for this recipe.  I will update it if I ever do.


Preheat oven to 350 degrees F.

Seperate egg whites from yolks.

Divide sugar in half.  Set aside half.

Sift remaining sugar half with the salt the cake flour.

In mixer bowl, hand whisk egg whites, water, orange extract, and cream of tartar. After 2 minutes, switch to mixer. Slowly sift the reserved sugar into eggs mixute, beating continuously at medium speed, continue mixing until medium peaks form.

Once you have achieved medium peaks, remove bowl from mixer.

Sift enough of the flour mixture in to dust the top of the foam. Using a large spatula fold in gently. Continue until all of the flour mixture is incorporated.

Carefully spoon mixture into an un-greased tube pan. Bake for 35 minutes before checking ness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry).

Cool upside down on cooling rack for at least an hour before removing from pan.

Buckwheat Scallion Crêpes

1/2 cup buckwheat flour
1/2 cup AP flour
3/4 teaspoon salt
2 large eggs
1 cup milk
1 tablespoon melted unsalted butter
8 scallions sliced thinly.
1/4 to 1/2 cup water

Combine all the ingredients (except water) in bowl and whisk until smooth (as much as can be with scallion in it). Ideally let sit 2-24 hours, but it seems OK if you don’t.

Thin batter with water, adjust for desired consistency.

Preheat pan over medium-high heat (about 350 deg). Lightly grease pan.

Pour in enough batter to thinly coat the bottom of the pan. I like to use 1/4 – 1/2 cup measure. Swirl the pan to spread batter.

Cook for 1 to 2 minutes on one side (on flipping should be golden and lift easily). The second side will probably require less time.

The attached picture shows the crêpe with hoisin pork and carrots. I’m not happy with how I made those so they aren’t included in the recipe.

Also, you could use all buckwheat flour, but I thought the results were too dark when done that way.

Crab Rangoon

  • 8 oz cream cheese, room temp.
  • 2 green onions, finely sliced
  • Crab, 10 oz can (2 tuna sized cans, or fresh, or other).
  • 48 wonton wrappers

Mix crab, onion, and cream cheese.  Put 2 tsp in each wonton wrapper, seal with water.  Fry in oil at 350 deg.

Tangerine Orange Cake


1 (18.25 ounce) package yellow cake mix
1 (3 ounce) package instant lemon pudding mix
3/4 cup tangerine juice
1/2 cup vegetable oil
4 eggs
zest of 1 lemon

1/3 cup tangerine juice
2/3 cup white sugar
1/4 cup butter

Preheat oven to 325 degrees F (165 degrees C). Grease a 10 inch Bundt pan or line a muffin pan with paper cups.
In a medium bowl, stir together the cake mix and instant pudding. Add the tangerine juice, oil, eggs and lemon extract, mix until well blended. Pour into the prepared pan or pans.
Bake for 35 to 40 minutes in the preheated oven, until the cake springs back to the touch. For cupcakes, bake for 15 to 17 minutes. Let cool in the pan for 10 minutes before removing from pan to cool completely.
In a small saucepan, combine the remaining tangerine juice, sugar and butter over medium heat. Stir frequently until the mixture is smooth. Drizzle over cooled cake or cupcakes.

Lemon Meringue Pie


1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked
4 egg whites
6 tablespoons white sugar

Preheat oven to 350 degrees F (175 degrees C).
To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
Bake in preheated oven for 10 minutes, or until meringue is golden brown.

Slow Cooker Chorizo Corn Chili



1 tbsp olive oil
1 cup onion (diced)
2 jalapeños (de-seeded & diced)
2 cloves garlic (minced)
2 lbs chorizo
2 cans (15 oz) tomato sauce
1 can (10 oz) diced tomatoes with green chilies
4 cups corn kernels (fresh or frozen)
2 tsp chili powder
2 tsp cumin
1 tsp paprika
½ tsp cayenne pepper
1 tsp black pepper
1 tsp kosher salt

Add the olive oil to a large skillet over medium heat. Add the onion and jalapeños, cook 3-4 minutes. Add the garlic and cook for an additional minute. Add the chorizo and cook 6-8 minutes. Drain any grease from the chorizo with a mesh strainer.

Place in a large slow cooker. Add the tomato sauce, diced tomatoes, corn kernels, chili powder, cumin, paprika, cayenne pepper, black pepper and salt.

Stir everything together. Set to low and cook for 7-9 hours, or set to high and cook for 3-4 hours.

Add toppings .

Oatmeal Pecan Pie



1 prepared pie crust
1⁄2 cup butter
2⁄3 cup sugar
2⁄3 cup dark corn syrup
2⁄3 cup regular rolled oats
2 eggs, beaten
1 teaspoon vanilla
1⁄2 cup chopped pecans
whipped cream (optional)


preheat oven to 325.
in a medium pan melt butter.
remove from heat, stir in sugar, corn syrup, and oats.
stir in eggs and vanilla.
pour into unbaked pie crust.
top with pecans.
cover edges of pie with tin foil to prevent overbrowning.
bake for 25 minutes.
remove foil, bake for an additional 20-25 minutes until set.
cool on a wire rack.
top with whipped cream if desired, and serve.

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