Heavenly Rice Pudding / Himmelsk Rispudding

A dessert recipe from an ad for Carnation published
in LIFE magazine in 1958

Heavenly Rice Pudding / Himmelsk Rispudding

When I started this blog back in late 2013 I based a lot of the first posts on old ads and the designer in me has missed that for a while now, so I think I’ll post some of these from time to time again from now on – Ted

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Dark-Chocolate Cherry Truffles / Mørk Sjokolade- og Kirsebærtrøfler

Yet another grown-up sweets recipe found on chatelaine.com
Dark-Chocolate Cherry Truffles / Mørk Sjokolade- og Kirsebærtrøfler

These tempting truffles add an eye-catching flourish to the dessert table, and with their sweet cherry centre, they’ll disappear in no time.

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Cherry-Raspberry Pie / Kirsebær og Bringebær Pai

A summery pie recipe found in “Better Homesand Gardens’ Gifts From Your Kitchen” published in 1976
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Pies are perfect for bringing to family picnics or other gatherings. Everybody loves them and they are not that hard to make. A mug of custard would not be a miss along with this pie as so many others.

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Cherry Cream Stacks / Kirsebær- og Kremstabler

A dessert recipe from “Crepe Cookery” published in 1976
Cherry Cream Stacks / Kirsebær- og Kremstabler

An extra special dessert! For a short-cut version, use canned cherry pie filling for the topping and packaged vanilla pudding between the layers.

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Empire Biscuits / Empir Kjeks

A classic Scottish biscuit recipe found on allrecipes.com
Empire Biscuits / Empir Kjeks

This shortbread cookie is a traditional Scottish recipe. These are round cookies sandwiched with jam and topped off with a delicious icing and a cherry.

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Italian Torrone / Italiensk Torrone

An Italian speciality found in “European Favourites”
by Carol Wright published by Collins in 1973

Italian Torrone / Italiensk Torrone

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Almond and Cherry Chocolate Creams / Mandel og Kirsebær Sjokolade Konfekt

A candy recipe found in “Chocolate and Cocoa Recipes” published by Baker’s Chocolate in 1909
Almond and Cherry Chocolate Creams / Mandel og Kirsebær Sjokolade Konfekt

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Martha Washington’s “Excellent Cherry Bounce” / Martha Washingtons "Utmerkede Kirsebær Bounce"

A historic cherry liqueur recipe found on Revolutionary Pie
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The girl who runs Revolutionary Pie writes: Bounce is made from sour cherries, sugar, and liquor such as brandy, rum, or whiskey. Martha’s recipe, which was found in her papers although not in her handwriting, called for brandy. This drink was one of George’s favorites. He even took it along on journeys — on a trip west in 1784, in search of a commercial waterway from the Atlantic to the Mississippi Valley, he packed canteens of Madeira, port, and bounce.

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Gâteau Basque d’Itxassou – Basque Cherry Tart / Baskisk Kirsebærterte

A delicious dessert recipe found in “Robert Carrier’s Kitchen
Cook Book” published in1980
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Traditional gâteau basque is a tart of unusual, cake-like pastry filled with crème pâtissière and the exquisitely  flavoured cherries of the ltxassou region – Substitute 700 g /1 1/2 lb canned Morello cherries if you wish, removing the stones and drying the fruit well with absorbent paper.

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Spicy Chicken Pie / Spicy Kyllingpai

A delicious summery recipe found on prior.no
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A spicy pie full of goodies perfect for a picnic in the park or cosy lunch in the garden or on the terrasse.

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Almond Rice Pudding and Cherry Compôte / Risgrøt med Mandler og Kirsebærkompott

A traditional dessert recipe found on bbcgoodfood.comAlmond rice pudding and cherry compôte_BBCfood_post

This is a traditional Scandinavian recipe, often served as part of a Christmas feast – a whole almond is hidden in the pudding and whoever finds it, gets an extra present. Top with a cherry compôte to make it extra special.

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Rote Grütze – German Fruit Pudding / Tysk Bærpudding

A German dessert speciality found on expatica.com
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This red fruit pudding is a popular dessert in the North. It’s made from black and red currants, raspberries and sometimes strawberries or cherries, which are cooked in their juice and thickened with a little potato starch or cornflour. It’s served with cream, vanilla sauce or milk.

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Fluffy Fruit Pie / Luftig Frukt Pai

A pie recipe from “Delicious Dairy Dishes” published in 1936fresh fruit pie_post

Evaporated milk seems to have been the chosen substitute for cream in the US most of the last century. As far as I know we have only one type here in Norway an it is aproparately enough called Vikingmelk – Ted

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King-of-the-Castle Custards / Kongen-på-Haugen Vaniljepudding

A Recipe from an ad for Bird’s Custard published im 19521952_birds custard_post

I’ve been  great fan of Bird’s Custard ever since I was a young man. I never leave Britain without at least 4 or 5 tins in my luggage – Ted

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Fool Proof Dessert / Idiotsikker Dessert

A recipe from an ad for Nestlé’s Milk published in 19541954 Nestlé's Milk ad_post

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