Ask any guest what one of their best memories of Boyden House is and most will reply without hesitation, the food!
So, with you in mind, some of our (and your) favorite recipes will be added here for your pleasure. Enjoy!
This recipe is from Paula McMullen, Karthaus, PA
We made this Yummy creation in small plastic “deli” cups for our crowd after the Coast Guard Parade. It
really looked like a kid’s treat…they loved it and then adults would take a bite and say “What is this?”
It’s great as a filling for a graham cracker crust, but I love to fill little cups and freeze them for whenever
you need to serve a treat.
1 can (14 oz.) sweetened condensed milk
¼ cup lemon juice
29 oz. crushed pineapple, drained (get creative on the fruit!)
11 oz. mandarin oranges, drained
1 cup nuts (walnuts or pecans) I added a T of butter and toasted the nuts just to add a few more
1 tub (16 oz.) Whipped Topping, thawed
2, 9” Graham cracker pie crust
Combine the first five ingredients and then stir in the Whipped Topping.
For individual servings, spoon filling into small cups or ramekins or “deli cups with covers” Add graham
mixture to the bottom or top. Sit back and wait for the RAVES!
Baked Oatmeal-Boyden House Favorite!
Total preparation time: 15 min
1/4 cup Oil
1/4 cup Honey
2 cups Milk
2 cups Oats
1/2 tablespoon Baking powder
1/4 cup Flax Seed
1/4 cup Sunflower seeds
1/4 cup Raisins or dried cherries
1/4 cup Chopped nuts/almonds/walnuts etc
Daina’s “White Wine” Breakfast Souffle’
1 loaf White Bread
6 tablespoon Butter
3/4 lb Yellow cheese shredded
1/2 lb Swiss cheese shredded
4 cups Milk
1/2 cup White Wine
4 Green onions chopped
1 tablespoon German mustard
1 teaspoon Red pepper (optional)
1 1/2 cups Sour cream
1 cup Parmesan
Green Chile Crustless Quiche
Creme Brulee French Toast
1 loaf bread or croissants sliced
3 cup Milk
1 teaspoon Ground Cinnamon
1/2 teaspoon Salt
1 teaspoon Vanilla
3/4 cups Brown Sugar
2 tablespoons Maple Syrup
6 tablespoons Butter
Shredded Brussel Sprouts with Lime
From Suzanne Somers “Eat Great, Lose Weight or EGLW PUBLISHED 1996.
Saute in Skillet with butter until tender…6 to 10 minutes. Season with lime juice salt and pepper.
Sweet Potato-Sausage Soup
Compliments of Martha Stewart’s Everyday Food
In a large pot, heat oil over medium-high. Add onion and garlic and cook until onion is translucent, about 6 minutes;season with salt and pepper. Add sausage and cook, breaking up meat with a wooden spoon, until browned, about 5 minutes
Add sweet potatoes, broth, and 2 cups water and bring to a boil. Add pasta and cook 3 minutes less than package instructions. reduce to a simmer, add greens, and cook until pasta is tender and greens are wilted, 4 minutes.
Serve with Parmesean