Trio’s Sauce



My Grandparents famous “Trio’s Sauce” sold for over 40 years at their shop in Boston’s North End. It is a traditional vegetarian tomato sauce. Once you try it you will be hooked!

$11.50 per quart email to order!

Order Your Specialty Cookies


call 617-512-2210 for info and pricing or email




My Grandparent’s made this unbelievable red sauce famous at their shop Trio’s Ravioli in Boston’s North End.


To place order email $11.50 per quart

Iris’ Favorite Boston Cream Donuts



For the Donuts:

  • 250 grams of flour
  • 2 Tablespoons sugar
  • 1 teaspoon salt
  • 1 package yeast
  • 2 eggs
  • 1/4 cup warm water
  • 4 1/2 teaspoons soft unsalted butter
  • Vegetable Oil for Frying
    1. In the bowl of a stand mixer add the flour, sugar, salt, yeast, eggs and warm water. Mix on low 4 minutes. While the mixer is still running add cubes of room temp soft butter a little piece at a time. Making sure dough is well mixed before adding the next cube.
    2. When all of the butter is fully incorporated use a rubber spatula to clean dough from sides of bowl. Dough is sticky. Place dough in oiled bowl covered with plastic wrap and place in a warm spot to rise until double it’s size.
    3. Punch down and dump on lightly floured surface. Pat out to 1/2 inch thick rectangle. Use a 2 1/2 inch round cutter to cut out doughnuts. Place on a parchment lined sheet dusted with a little flour to prevent them from sticking. Cover sheet with plastic wrap or clean dish towel and place back in warm location until they are puffy (45 minutes-hour)IMG_3900
    4. Make vanilla custard while the doughnuts are rising. Chill in a bowl. Cover with plastic wrap so that wrap touches top of custard to prevent a film from forming.
    5. Heat oil in electric fry pan or on top of stove until it reaches 300 degrees. Fry doughnuts for 5-6 minutes on each side. They will look like they are barely frying but that is good because they need to cook all the way through. They will have a light strip in the middle but that is ok.IMG_3899
    6. Drain on paper towels.
    7. Using a pastry bag and round tip fill donuts from side with vanilla custard.
    8. For the glaze heat the heavy cream over low flame until just steaming. Pour over chocolate chips in bowl and whisk until smooth and shiny. Dip tops of doughnuts into chocolate glaze!

For the Vanilla Custard:

  • 1/2 cup sugar
  • 3 Tablespoons cornstarch
  • 1/8 teaspoon salt
  • 1 1/2 cup whole milk
  • 1/2 cup heavy cream
  • 2 egg yolks
  • 2 Tablespoons butter
  • 1 teaspoon vanilla
  1. Combined all ingredients in small sauce pan. Whisk well. Put over low flame and continue to whisk until thickens. Scoop into bowl and cover with plastic wrap. Chill.

For the Chocolate Glaze:

  • 2/3 cup semi sweet chocolate chips
  • 1/3 cup heavy cream
  1. Heat heavy cream over low flame until just steaming. Pour over chocolate chips and let sit for a minute until chocolate chips start to melt. Whisk until it forms a smooth glaze. Set aside.


Iris’ Boston Cream Donuts Youtube



Rose’s Peanut Noodles



2 Tablespoons Fresh Ginger

1 small clove Garlic (1 tsp)

1/2 cup Peanut Butter

3 Tablespoons Soy Sauce

1 Tablespoon Sesame Oil

1 Tablespoon Brown Sugar (Rose left this out of her video!)

1/2 lb cooked Linguini

Olive Oil OR Water for thinning

  1. Put the ginger and garlic in bowl of food processor and finely chop
  2. Add peanut butter, soy sauce, sesame oil and brown sugar and blend
  3. Thin to desired consistency with Olive Oil or water, with a few quick pulses
  4. Toss with cooked linguini
  • You can add steamed broccoli, shredded carrots, sliced scallions or eat plain!

Maple Pecan Scones


I fell in love with these scones at a local bakery here in Cambridge. I decided to try to dissect their
recipe so I can make them at home.  I think I did a  great job! I love that it is not too sweet and
has LOTS of big pecans and just enough maple flavor! The best part is that they are SO easy to
make! Enjoy!

Maple Pecan Scones

1 3/4 cups all purpose flour
1/2 cup whole wheat flour
1/2 cup oats
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon salt
2 sticks cold butter, cut in cubes
2 eggs, beaten
1/4 cup buttermilk
1/2 cup pure maple syrup
1/2 teaspoon  pure maple extract (optional)
1 1/2 cup whole pecans, slightly broken, but left on the big side
egg wash and sugar for sanding

1. Preheat oven to 350 degrees. Line a sheet pan with parchment paper. In large bowl combined all
purpose flour, wheat flour, oats, baking powder, sugar and salt. Mix with whisk to incorporate

2. Using finger tips or pastry cutter, cut cold butter into flour mixture. Do not over blend! You want
some big chunks of butter left in mixture.

3. Add eggs, buttermilk, maple syrup, maple extract and pecans. Use a wooden spoon or rubber
spatula to mix together. Again DO NOT OVER MIX! Just until ingredients have been incorporated.

WARNING: Dough will be pretty sticky! Just flour your fingers and don’t panic!

4. Turn out onto lightly floured surface. DO NOT KNEAD! YES STILL STICKY! DO THE BEST
YOU CAN and form a 1 1/2-2 inch high round circle. I like my scones nice and fat! Not flat! Cut
circle into 8 wedges.

5. Place wedges on sheet pan lined with parchment paper. Brush with egg wash and sprinkle each
scone with sugar (because the scones are not that sweet you can go as light or heavy on the sugar
sprinkling as you want!)

6. Bake 350 for 15 minutes. They should be a nice golden brown!