Boyd Recipes

Online Recipe File for Joshua & Deb Boyd



Mom’s Cheesecake

Crust Ingredients

  • 10 graham crackers, crushed
  • 1/4 c sugar
  • 1/4 c butter (melted)


  1. Mix ingredients, press into spring form pan.

Cake Ingredients

  • 16 oz cream cheese (room temperature)
  • 3 eggs
  • 1/2 c sugar


  1. beat cream cheese in mixer
  2. add eggs and sugar, mix thoroughly
  3. pour over graham cracker crust in spring form pan.
  4. Bake a 350°F for 30 minutes.
  5. cool on rack for 15 minutes

Topping Ingredients

  • 1/4 c sugar
  • 16 oz sour cream


  1. Preheat oven to 475°F.
  2. mix sugar and sour cream.
  3. pour over cooled cheese cake.
  4. bake for 5 minutes or until lightly golden in spots.
  5. cool then cover and refrigerate until an hour before service.

Deb’s Playdough


  • 1 c flour
  • 1 c water
  • 1/3c salt
  • 1 tbsp vegatable oil
  • 2 tsp cream of tartar
  • food coloring


  1. mix ingredients together in a pan
  2. cook stirring over low/medium until the mixture is thickened and gathers around the spatula and the temperature exceeds 160 °F
  3. Remove dough to non-stick surface to cool.

Peanut Butter Blossom Cookies


  • 1/2 cup granulated sugar (plus extra for coating)
  • 1/2 cup brown sugar
  • 1/2 cup creamy peanut butter
  • 1/2 cup (1 stick) softened butter
  • 1 egg
  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3+ dozen Wilbur buds


  1. preheat oven to 375
  2. in mixer, beat sugars, peanut butter, regular butter, and egg.
  3. stir in flour, baking soda and baking powder.
  4. Scoop onto cookie sheet in 1 in (1 oz baller) balls, 2 in. apart.
  5. (Optional) roll in granulated sugar.
  6. Bake 8-10 minutes, until edges GBD.
  7. Immediate press 1 bud into the center of each cookie.

Source: Classic Peanut Butter Blossom Cookies

Cucumber Salad

As made 2020-07-16

4 large cucumbers, sliced thinly

2-3 tsp table salt

Place pukcumbers in strainer in a large bowl. Toss with salt, let sit 15 minutes, pour of liquid several time so cucumbers aren’t sitting in it.

Slice 1 red onion.

Mix: 2tbsp dried dill

2tsp sugar

2Tbsp apple cider vinegar

4 spins black pepper

4-6Tbsp Mayo

Pour of last liquid from cucumbers and place them in a bowl, toss in red onion and mix. Chill thoroughly, serve cold.

Rice Crispy Treats



  • 8 cups rice crispies
  • 20 oz marshmallows
  • 1 stick (1/2 c) butter
  • 1 tsp vanilla
  • pinch salt


  1. Prepare a 9″x9″ pan. Butter will work, but a parchment sling coated with butter will make removal even easier.
  2. Melt butter over low in a pan that will be large enough to eventually add the rice crispies. A wok or a large metal mixing bowl may be ideal.
  3. Let butter cool to 140°F.
  4. Melt marshmallows into butter. This may require placing back on heat, but try to keep temperature around 140°F. Lower temperatures help prevent the treats being tough.
  5. Add vanilla and salt.
  6. Add rice crispies.
  7. Move mixture into 9″x9″ pan, and allow to cool.

Soft Caramels


– 1c sugar
– 1/2c brown sugar
– 1/2c (1 stick) butter (preferably unsalted)
– 1/2c milk
– 1/2c heavy cream
– 1/2c light corn syrup
– 1 tsp vanilla
– kosher salt or something flaky or chunky to top


1. Butter a 6×9 baking dish.
1. Mix all but vanilla in a 3qt or larger pan. NOTE: This will foam up a lot more than you might expect, so be generous in pan size.
1. Heat on medium heat until everything is melted together, approximately 20 minutes. Stir occasionally.
1. Continue to cook until temperature is 245f to 250f, approximately 25 minutes.
1. Poor into baking dish. Sprinkle salt on top (optional).
1. Cool on counter until room temperature.
1. Place in refrigerator 1 hour.
1. Extract from dish and cut into bite size pieces.

Crockpot Collard Greens

Based loosely on:


  • 1 smoked ham hock
  • 6 slices thick bacon
  • 8 c collard greens (tough ribs and stems removed, torn into 2″ strips)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cloves garlic
  • 1 large onion or 1/4 c onion flakes
  • 2 cups chicken broth
  • 2 cups water
  • pinch red pepper flakes


  1. Rinse collards, remove thick stems, tear into small strips
  2. Cook bacon in skillet.
  3. Place bacon and drippings in crock pot.
  4. Add rest of ingredients to crock pot.
  5. Cook on low for 6 hours or high for 3 hours.
  6. Remove hock, discard bones and other inedible bits. Shred rest and return to crockpot.
  7. Serve.

Semolina Pasta Dough


  • 600g semolina flour
  • 6 eggs
  • 1 tsp salt


Mix in stand mixer bowl by hand until shaggy, then dough hook until elastic, about 10 minutes.

Flan V2



  • 200g sugar
  • a few drops of corn syrup
  • 60ml water
  • a few drops lemon juice
  • For the custard:

  • 8 large eggs room temperature (20 to 25 °C)
  • 130g sugar
  • 800ml whole milk
  • Seeds from 1 vanilla bean or 1 1/2 tsp vanilla extract


  1. Preheat the oven to 300ºF (150ºC).
  2. Lightly butter a 9-inch loaf pan. Have a baking dish with high sides to make a water bath to bake the custard in.
  3. To make the caramel, spread the 200g of sugar in an even layer in a skillet. Pour the water over it and add a few drops of lemon juice. Cook the sugar over medium-high heat until it reaches 245°F to 250°F.
  4. When sugar is a deep amber color, remove from heat; pour the caramel into the buttered mold. Coat evenly. Set aside to cool. It will need to be under 120°F before the custard is added.
  5. Whisk the eggs and sugar. Add vanilla. Gradually add the milk, whisking constantly.
  6. Pour custard into the pan over the cooled caramel. Place flan in baking dish. Pour warm water into the outer dish, until it reaches over halfway up the outside flan.
  7. Bake the uncovered flan in the oven 1 hour, 20 minutes, or until barely set.
  8. Remove from the oven. Rest in the water bath for 30 more minutes.
  9. Transfer the flan to a cooling rack. Let cool to room temperature, then refrigerate until completely chilled, preferably overnight.

Blog at

Up ↑