When I was little, I have very fond memories of making cookies with my Mom. Well, she made them and we pressed the forks into them to make a cross-hatch – and they were always peanut butter. But at my friend Lynette’s house, they made all kinds of things! And it seemed like they were always making something. But I really remember the Pumpkin Drop Cookies.
One Saturday morning, I woke up to two beaming youngsters. My daughter had pulled out a couple of cookbooks and found this recipe in an old Betty Crocker cookbook. To my mind, it’s the first thing she ever really made, and she was around 10. I’m still boggled! The logistics of making and cooking pancakes is a lot for a child that age. Heck, it’s a lot for me (not a morning person.) I’ve been making Best Basic Pancakes (Betty Crocker Pancakes) ever since.
When I made Boston Cream Pie last week, I started thinking of all the different versions of white cake I’ve made over the years. I use this one in my Boston Cream Pie mainly because it’s a rather plain foil for the cool creamy custard and gorgeous ganache icing.