Boyd Recipes

Online Recipe File for Joshua & Deb Boyd



Date Balls

Makes 40 balls


  • 1 cup pitted dates, chopped
  • 1 cup sugar
  • 1/4 pound butter
  • 2 eggs, slightly beaten
  • 1/4 tsp salt
  • 2 cups rice krispies
  • 1/2 cup nuts, chopped
  • coconut, grated


  1. Mix dates, sugar, butter, eggs, and salt and cook in heavy pan until mixture bubbles, about 10 minutes.
  2. Add nuts and rice krispies. Working quickly using spoons, form balls and drip into coconut and roll them.
  3. Place on wax paper to cool.

Instant Tapioca


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


  1. First, mix milk, sugar, salt, and tapioca in pan on Medium High. Bring to boil, wait another 7 minutes.
  2. 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 vanilla.  
  3. Let cool until it doesn’t burn your, or serve cold.

Whipped Cream


  • Pint heavy/whipping cream.
  • 32g sugar (regular, superfine, or icing).
  • 1 tsp vanilla extract (optional).


  1. Place bowl and whisk/beater in freezer, 10-20 minutes.
  2. Place sugar in mixer.  
  3. Add cream and optional vanilla.
  4. 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

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.


  1. Preheat oven to 350 degrees F.
  2. Separate egg whites from yolks.
  3. Divide sugar in half. Set aside half.
  4. Sift remaining sugar half with the salt the cake flour.
  5. 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 mixture, beating continuously at medium speed, continue mixing until medium peaks form.
  6. Once you have achieved medium peaks, remove bowl from mixer.
  7. 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.
  8. Carefully spoon mixture into an un-greased tube pan. Bake for 35 minutes before checking doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry).
  9. Cool upside down on cooling rack for at least an hour before removing from pan.

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.

Oatmeal Pecan Pie


  • 1 prepared pie crust (see here)
  • 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)


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

Date Bar Cookies


Total Time:
1 hr
25 min
35 min
Yield:30 (2-inch) bars


For the filling:
3 cups coarsely chopped dates
1/4 cup granulated sugar
1 1/2 cups water

For the crust and topping:
1 cup firmly packed brown sugar
1 3/4 cups flour
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 cups old-fashioned rolled oats
3/4 cup (1 1/2 sticks) very cold butter, cut into small cubes

Preheat oven to 400 degrees F.
In a nonreactive medium saucepan over low heat, combine dates, granulated sugar, and water. Cook, stirring constantly, until thickened, about 15 minutes. Cool completely.

In a large bowl or bowl of an electric mixer, place brown sugar, flour, baking soda, salt, and oats. Mix on low speed until combined. While mixer is running, add butter, 1 piece or 2 at a time. Mix until crumb like, with some lumps of butter no larger than pea size.

Using your hands, press and flatten half of crumb mixture into a greased 9 by 13-inch pan. Spread cooled filling over crust. Cover with remaining crumb mixture, patting lightly. Bake until lightly browned, 25 to 35 minutes. Cool slightly and cut into bars while still in the pan. Gently remove cut bars from pan. Serve warm or at room temperature. Date bars, stored in an airtight container, refrigerate and freeze well.

Almond & Cocoa Petits Fours

12 oz whole blanched almonds, lightly toasted
2 oz confectioners sugar
2 tbsp cocoa powder
1 lb 5 oz granulated sugar
1/2 c water
2 tbsp light corn syrup

Process almonds and confectioners sugar in a food processor until nuts are finely ground.

Spoon half the mixture into a mixing bowl; stir in cocoa. Set aside. Leave remainder in food processor.

In a heavy bottom pan, gently heat granulated sugar, water, and corn syrup until mixture is dissolved, about 10 minutes. Bring to a boil, boil until soft ball stage, 240f.

Carefully pour syrup into a glass measuring container. There should be 2 cups. With processor running, pour about 2/3 cup of syrup in feed tube in a steady stream until a soft dough is formed.

Transfer to a large piece of glad wrap (or similar or silpat) until cool enough to handle.

Transfer reserved cocoa almond mixture to food processor, repeat with about 3/4 cup syrup. Set aside to cool as well.

Roll each ball to 11×10 rectangle about 1/4″ thick.

Lay cocoa marzipan on almond layer. Trim to 10×9, then cut crosswise. Layer halves and cross wi

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