Ronald Clark O’Brien: The Candy Man and His Diabolical Last Meal 🥩🍟🌽🫛🥗🧋🍰🍞
Ronald Clark O'Brien, infamously known as "The Candy Man," is a real life monster central to one of the most chilling stories in American true crime history. In 1974, O'Brien lured his eight-year-old son, Timothy, into consuming a cyanide laced Pixie Stick on Halloween night, hoping to stage it as an undetectable boogyman to collect life insurance money. The tragic event not only resulted in the death of his son, but it also shook the community and sparked widespread fear regarding tainted Halloween treats that we may know as the Halloween candy craze. O’Brien’s subsequent trial revealed his devious intentions and ultimately led to his conviction for murder, securing his place in criminal notoriety and highlighting the darker side of parental trust and deception.
RIP TIMOTHY O’BRIEN
Grocery List
T-Bone Steak
T-Bone Steak
Salt & Pepper
4 Tbsp Butter
Fresh Thyme
2-3 Garlic Cloves
French Fries
2 Medium Russet Potatoes
4 Tbsp White Vinegar
Salt (to taste)
Rolls
1 Cup Water
2 Tbsp Melted Butter
1/2 Cup Milk
2 Tbsp Honey
1 Packet Enhanced Instant Yeast
3 1/2 - 4 Cups All-Purpose Flour
1 Tsp Salt
Extra Butter for brushing
Salad
Baby Crispy Green Leaves
1 Roma Tomato
2 Eggs (hard boiled)
French Dressing
Grandma’s Boston Cream Pie
Cake
2/3 Cup Butter (One stick + 1/3 Stick)
1 3/4 Cup Sugar
2 Eggs
1 1/2 Tsp Vanilla Extract
3 Cups Flour
2 1/2 Tsp Baking Powder
1 Tsp Salt
1 1/4 Cup Milk
Custard
1/3 Cup Sugar
2 Tbsp Flour
1 Tbsp Cornstarch
1 Egg + 1 Egg Yolk
1/4 Tsp Salt
1 1/2 Cup Milk
1 Tsp Vanilla Extract
Powdered Sugar (topping)
Extras
1 Can Whole Kernel Corn
1 Can Sweet Peas
Cold Brew Iced Tea Bag
Sweetener Packets
Saltine Crackers
Step 1 The Night Before
Boston Cream Pie needs to be chilled that’s why we need to make it the day before so it can set up.
Sift together the Flour, Baking Powder and Salt. In a stand mixer, add together the softened butter and sugar. Whisk until creamed. Then add the eggs and vanilla extract. Beat until fluffy. Next add ONLY 1/3 of the flour sifted flour mixture! Beat that until incorporated. Then add ONLY 1/3 of the milk. Repeat with the other 2/3’s and then let that mix for 1 more minute. Grease and lightly flour 2 9 1/2 x 1 1/2 inch baking rounds. Evenly distribute the cake batter into each and bake at 350℉ for 30-35 minutes.
Next the Custard
Into a medium pot add in the sugar, flour, cornstarch and salt. Turn on medium heat and gradually add in the milk and whisk to combine. Cook until the mixture thickens and boils. Cook and stir for 2-3 more minutes. Whisk together the egg and egg yolk. Add in a big spoonful of the hot liquid to the eggs and whisk to temper the eggs. Once warmed add the eggs back to the pot. Heat and stir until hot and boiling and cut the heat. Whisk in the vanilla extract and let cool.
Once cake and custard are cool it’s time to assemble. Cut the top off of one of the cakes and place it down. Add on the custard and top with the other cake. Dust with powdered sugar and chill in the fridge overnight.
(Some people prefer chocolate on Boston Cream Pie but powdered sugar is how my Grandma always made it. Choice is yours!)
Step 2 The Next Day
Rolls: In a medium pot add together the water, melted butter, milk and honey and heat until 110℉. Add this liquid to a stand mixer bowl and whisk in the yeast. Cover and let sit for 5 minutes. After add in the flour slowly until the dough is semi sticky but easy to work with. You may need all 4 cups but will need at least 3 1/2 cups. Kneed this in a bread hook for 5-8 minutes until dough is smooth. Cover and let sit for 30 minutes. You will need to preheat your oven to 400℉ after step 4.
Step 3
Eggs: While your mixing the dough you can prep the egss. First place 2 eggs in a medium pot and fill it up with cold water. Cover 1 inch above the eggs. Turn on high heat until there’s a rolling boil. Cut the heat, cover and let sit for 10 minutes. Once done, place the eggs in an ice bath. Set aside for the salad.
Step 4
Fries: Peel 2 Russet potatoes and cut them into your desired fly thickness, I chose thick cut this time. Place these in a bowl and cold water and rinse several times until the water is clear. Add the fries to a large pot of cold water and add in the vinegar and heavily salt like pasta water. Turn this on high heat until boiling. Cook the fries until semi fork tender.
While the fries are cooking, take the roll dough and roll into small to medium size balls. Grease a baking dish and place on there. Cover and let sit another 15-30 minutes.
Set on a towel lined baking dish to steam dry and place a pot of fry oil on medium high heat. Heat until 400℉. Once the fries are dry, cook in the oil in small batches for 60 seconds. Let them drain on a paper towel lined pan and let those sit for 30 minutes.
Step 5
Prep: Place the raised rolls into the oven and cook for 13-17 total minutes. After they’re almost done, take out and brush with melted butter and cook for another couple minutes until golden brown.
In a medium pot add in 2 tbsp of butter. Cook until the butter is browned. Then add in the can of drained corn and cook until heated through.
In a smaller pot add in the can of undrained peas and cook until heated through.
Prep the salad. In a salad bowl add in the lettuce, sliced tomatoes. Peel and splice the hard boiled eggs and add too. Top with French dressing and set aside.
Step 6
STEAK! Take a large cast iron skillet and place over medium high heat, get that thing HOT! Generously salt and pepper the steak. Once the pan in ready add the steak and sear for 3-5 minutes (depending on your desired doneness). Sear all the edges on the steak and flip. Sear for 1 minutes and then add to the pan the butter, fresh thyme and garlic gloves. Tilt the pan and baste the steak for 3-5 more minutes. Remove from the heat and let the steak rest for 5-10 minutes. Drizzle with more melted butter from the pan.
Step 7
Heat your fry old back up to 400℉. Once heated, add in your fries and cook until golden brown. Place on towel lined pan and immediately salt to taste. Serve with Ketchup
Step 8
Plate EVERYTHING. I know its a lot haha!
Then cut a slice of the boston cream pie and serve with the rest of the meal
ENJOY!
Watch the episode and hear the story about Ronald Clark O’Brien and see how to cook the meal with visuals! I’ll see you there :)
References:
https://www.gimmesomeoven.com/1-hour-soft-buttery-dinner-rolls/
