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Possible Answers: Pie.
Last seen on: Daily Celebrity Crossword – 5/10/18 Top 40
Random information on the term “Boston cream ___”:
A chocolate brownie (commonly referred to as simply brownie) is a square, baked, chocolate dessert. Brownies come in a variety of forms and may be either fudgy or cakey, depending on their density. They may include nuts, frosting, cream cheese, chocolate chips, or other ingredients. A variation made with brown sugar rather than chocolate in the batter is called a blonde brownie or blondie. The brownie was developed in the United States at the end of the 19th century and popularized in the U.S. and Canada during the first half of the 20th century.
Brownies are typically eaten by hand, often accompanied by milk, served warm with ice cream (a la mode), topped with whipped cream, or sprinkled with powdered sugar and fudge. In North America they are common lunchbox treats,[citation needed] and also popular in restaurants and coffeehouses.
One legend about the creation of brownies is that of Bertha Palmer, a prominent Chicago socialite whose husband owned the Palmer House Hotel. In 1893 Palmer asked a pastry chef for a dessert suitable for ladies attending the Chicago World’s Columbian Exposition. She requested a cake-like confection smaller than a piece of cake that could be included in boxed lunches. The result was the Palmer House Brownie with walnuts and an apricot glaze. The modern Palmer House Hotel serves a dessert to patrons made from the same recipe. The name was given to the dessert sometime after 1893, but was not used by cook books or journals at the time.
Random information on the term “Pie”:
The bacon and egg pie is a savoury pie consisting of a crust containing bacon, egg and sometimes onion, peas, tomato and cheese. Bacon and egg pie may be served with ketchup, and some versions have a rising agent such as baking powder mixed into the egg to make a fluffier filling.
The pie is often constructed with a shortcrust or other mechanically stable base crust. The crust is usually topped with a pastry lid, but is sometimes left open.
A bacon and egg pie differs from a quiche, most notably due to the absence of cheese and milk and the presence of an upper crust. Also the eggs are not beaten and are whole, or at the most yolks pierced. The pie also tends to have a heavier texture and feel, and is generally high in calories.
Although the bacon and egg combination is not unique to any country, its use in modern cooking is notable in New Zealand. Recipes for it have been found as early as The Experienced English Housekeeper in 1769.