Boyd Recipes

Online Recipe File for Joshua & Deb Boyd



Monster Cookies

1 stick margarine
3 eggs
1 cup sugar
1 cup brown sugar
1 1/2 cups peanut butter
2 teaspoons baking soda
1 teaspoon vanilla
3/4 teaspoon corn syrup, dark

4 1/2 cups oatmeal
1/2 cup M&M plain chocolate candy
1/2 cup chocolate chips

1. Preheat oven to 350.
2. Mix together everything before oatmeal in mixer.
3. Add oatmeal to mixer.
4. Stir in M&Ms and chocalate chips by hand
5. Chill.
6. Drop or roll in ball and flatten on cookie sheet
7. Bake 9-11 minutes

The BEST Whoopie Pie Filling

3 rounded Tbls. flour
1 c. milk
1/2 c. butter
1/2 c. Crisco
1 tsp. vanilla
1/8 tsp. salt
1 c. sugar

Put the flour in a small sauce pan and slowly whisk the milk in so there are no lumps. Continue whisking as you bring the mixture to a boil and it becomes thick. Remove the mixture from the heat and chill in the fridge. Beat the flour mixture with butter and Crisco till smooth. Gradually add the sugar till smooth. Then add the vanilla. Put between two cookies and enjoy!



1 cup all-purpose flour
1 teaspoon white sugar
1/4 teaspoon salt
3 eggs
2 cups milk
2 tablespoons butter, melted

Sift together flour, sugar and salt; set aside.

In a large bowl, beat eggs and milk together with an electric mixer.

Beat in flour mixture until smooth; stir in melted butter.

Heat a lightly oiled griddle or frying pan over medium high heat.

Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe.

Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.

Chocolate Bread Pudding

1 tbsp butter
8 slices cinnamon raisin bread (or maybe just white)
2 cups milk
3 oz semi-sweet chocolate
2 eggs
1/2 granulated sugar
1/2 tsp vanila
1 tbsp confectioners sugar

Preheat over to 350.

Butter 11×7 or 9″ square pan.

Toast bread until lightly crisp

In a medium sauce pan, combine milk, chocolate and butter. Set to medium low, stirring until chocolate has melted.

Tear bread into large pieces (4-5 slice). Scatter in baking dish. In a medium bowl, whish eggs, granulated sugar, and vanilla. Whisk in warm milk mixture until combined, then pour over bread.

Bake until pudding has puffed and is firm, about 25 minutes.

Cool, then dust with confectioners sugar.

Chocolate Shortbread

1 stick butter, unsalted and room temp
3/4c all purpose flour
1/2 c confectioner’s sugar
3 tbsp cocoa powder

For icing:
3/4 cup confections sugar,
1 drop yellow/orange food coloring
1 tsp water.

Preheat oven to 300. With mixer, beat butter. Add flour, sugar, and cocoa, mix till just combined.

Chill dough for 10 minutes.

Page dough into 8″ round cake pan. Press edges with a floured fork. Bake until firm, 30 minutes. Immediately score into wedges then cool completely. Break wedges apart and ice.

Whisk ingredients together. Icing should be spreadble but not too thick. If too thick, add another tsp of water.

Put on shortbread and let set 15 minutes.



  • 3 tbsp Sugar
  • 1 tbsp light corn syrup
  • 1 tbsp Water
  • 1.5-2 tbsp Hot Water
  • 2 Eggs
  • 250ml Milk
  • 5 tbsp Sugar
  • 130ml Pudding Molds (4.4 fl oz)
  • Unsalted Butter


  1. Put syrup in bottom. Then custard on top. Cover with foil.
  2. Bring water in pan to just under boil. Put covered cups into pan. Water should rise halfway up cut sides. Cover with lid and keep under a boil for 18-20 minutes.

Chocolate Chip Cookies

3 1/4 cups all purpose flour
1 tsp baking soda
1 tsp salt

1 cup (2 sticks) butter, softened
3/4 C granulated sugar
3/4 C packed brown sugar
1 tsp vanilla

2 large eggs

2 cups semi sweet chocolate chips.
1 cup chopped nuts (optional)

Preheat oven to 375.

NOT IN MIXER: combine flour, baking soda, salt.

In mixer: beat butter, sugars, and vanilla until creamy. Add eggs, one
at a time, beating thoroughly between them.

Gradually beat in flour mixture.

Manually stir in nuts and chips.

Drop rounded spoons onto sheet.

Bake 9-11 minutes.

Gertrudes Chocolate Cake

Preheat over to 400F.

4T cocoa
2 sticks margin (NOT butter under any circumstance)
1C water
heat until melted

2C flour
2C sugar

1/2t baking soda
1/2C buttermilk

2 eggs
mix and pour into 9×13 cake pan

Bake at 400F for 20 minutes. Remove cake from oven and apply icing (below).

4T cocoa
1 stick margerin
2-4T milk
Heat till melted.
mix in pound 10x sugar
spread on hot cake

sprinkle 1/2C nuts on top.

Cook’s Illustrated’s Foolproof Pie Dough

Serves one 9-inch double-crust pie


  • 2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour
  • 1 teaspoon table salt
  • 2 tablespoons sugar
  • 12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch slices
  • 1/2 cup cold vegetable shortening, cut into 4 pieces
  • 1/4 cup cold vodka
  • 1/4 cup cold water


  1. Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses.
  2. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour).
  3. Scrape bowl with rubber spatula and redistribute dough evenly around processor blade.
  4. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses.
  5. Empty mixture into medium bowl.
  6. Sprinkle vodka and water over mixture.
  7. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together.
  8. Divide dough into two even balls and flatten each into 4-inch disk.
  9. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

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