Queen Maud Mousse / Dronning Maud Fromasj

A classic Norwegian dessert found in “Kremdager”
(Cream Days) a free E-booklet published by
tine.no

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This unbeatable combination of port wine, chocolate and cream came into existence in 1906. That was the year when King Haakon and his queen were on their benediction tour through Norway. In Haugesund, a freshly prepared dessert was waiting for the royal couple  – and this is how this dessert got its lovely name.

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Banana Pancakes with Lime / Bananpannekaker med Lime

An exciting pancake recipe found on kiwi.no
Banana Pancakes with Lime / Bananpannekaker med Lime

This pancake can be served both for breakfast or as
dessert with chocolate sauce or cream

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Traditional Norwegian Victoria Toast / Tradisjonell Victoriatoast

A classic Norwegian autumn dessert found in
“Lettvint for Små Familier” (Easy for Small Families)
published by Hjemmets Kokebokklubb in 1980

Traditional Norwegian Victoria Toast / Tradisjonell Victoriatoast

The plums are ripe here in Norway now so it’s time to use as much of them as possible while they are still fresh before starting to conserve them. Victoriatoast is a great way to use the mature plums. Serve this delicious dessert with cold cream or yogurt.

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Sour Milk Soup / Surmjølkssuppe

A traditional Norwegian dessert soup from bygdekvinnelaget.no
Sour Milk Soup / Surmjølkssuppe

Soup made with sour milk top with whipped cream, raisins and
chopped almonds. Recipe from Øvre Folldal bygdekvinnelag.

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Fried Apple Slices with Fennel Sugar and Apple Caramel Sauce / Friterte Epleskiver med Fennikelsukker og Eplekaramellsaus

A slightly different dessert / snack recipe found on godt.no
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Spicy and golden apple slices sprinkled with fennel sugar and dipped in apple caramel sauce can be summed up with one word: delicious!

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Spanish Cream / Spansk Krem

A dessert recipe found in “Condenced Milk and its use
in Good Cookery” published by Borden’s Condenced
Milk Company in 1927

Spanish Cream / Spansk Krem

The recipes and instructions in these old cookbooks from the 1920s are so short and to the point that if housewives and cooks from back then had a chance to take a look in today’s cookbooks with all their explanations and pictures and what have you, they would probably thing we are all right behind the barn as they say in the Yorkshire Dales.

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Dadar Gulung – Filled Coconut Pancakes from Sumatra / Fylte Kokospannekaker fra Sumatra

A dessert recipe found in “Cappelens Internasjonale kjøkken – Indonesia” (Cappelen’s International Kitchen – Indonesia)
published in 1994
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Sumatran food is traditionally very spicy with lots of chilli, lemon grass, ginger, garlic and coriander. Some of the spiciest food in all of Indonesian is the Padangese food from Padang in West Sumatra. Their desserts on the other hand is southingly sweet and mellow.

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Orange Blossom Crepes / Orange Blossom Pannekaker

A dessert recipe from “Crepe Cookery” published in 1976
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Nothing livens up a dinner party more than a dessert being flambéed at the table. Combined with this simply delicious cream cheese filling you are sure to round off the dinner with a booming success.

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Chocolate Sponge anno 1927 / Sjokoladepudding anno 1927

A classic chocolate dessert found in “Knox Gelatine – Dainty Desserts  – Candies – Salads” published in 1927
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I mentioned in the previous post that I loved thin pancakes, but to be honest, I’m sort of a all round dessert kind of guy. So you might already have guessed, I love chocolate desserts too

Ted
Winking smile

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Strawberries & Cream Crepes / Jordbær og Krem Crêpes

A dessert recipe from “Crepe Cookery” published in 1976
Strawberries & Cream Crepes_post

I’ve loved thin pancakes like these ever since was a kid. There is a multitude of ways to fill them and this book feature recipes both for appatizers, lunch and desserts. I do think I love this book too – Ted

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Loudoun’s Apple Pudding / Loudouns Eplepudding

An 18th centure dessert recipe found on evolutionarypie.com
Loudoun’s Apple Pudding / Loudouns Eplepudding

Karen Hammonds who runs https://revolutionarypie.com writes: John Campbell Loudoun’s apple pudding recipe first caught my eye because it was written in verse. A rarity today, rhyming recipes were common in the 19th and early 20th centuries, when they were supposedly used by housewives to help them remember recipes. Loudoun’s poem, attributed to him by Kristie Lynn and Robert Pelton, authors of The Early American Cookbook, is much older, dating back to the 18th century.

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Citrus Flavor Creme Catalane / Creme Catalane med Smak av Sitrus

A contemporary take on a traditional Spanish
dessert recipe found on meny.no

Citrus Flavor Creme Catalane / Creme Catalane med Smak av Sitrus

Crema catalana is a traditional Spanish dessert made from milk, egg yolks and sugar. It is considered by some to be the forerunner of crème brûlée. The crema catalana on the pictures is sevred with a citrus salad.

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Apple and Blackberry Crumble / Smulepai med Epler og Bjørnebær

A classic British dessert recipe found on BBC food
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Paul Hollywood adds a twist to the traditional crumble topping with the addition of seeds, oats and shony, a sweet and salty powdered seaweed. Serve with custard, cream or ice cream.

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Pisang Goreng – Indonesian Fried Bananas / Indonesiske Friterte Bananer

A dessert recipe found in “Cappelens Internasjonale kjøkken – Indonesia” (Cappelen’s International Kitchen – Indonesia)
published in 1994

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I’m a real sucker for deep fried bananas. When at a Thai or Chinese restaurant I don’t even bother to check the menu when it’s time for dessert, I know what I want, deep fried bananas

Ted
Winking smile

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Apple Pandowdy / Eple Pandowdy

A 17th Century dessert recipe found on Revolutionary Pie
Apple Pandowdy / Eple Pandowdy

The girl who runs Revolutionary Pie writes: According to John Mariani in “The Dictionary of American Food and Drink”, pandowdy was first mentioned in print in 1805. The dessert turned up decades later in Nathaniel Hawthorne’s “The Blithedale Romance” (1852):

“Hollingsworth [would] fill my plate from the great dish of
pan-dowdy.”

In the meantime, it was supposedly a favorite of Abigail and John Adams, although a recipe I saw attributed to Abigail has a pastry-dough crust, not a biscuit topping. Which is a true pandowdy? I don’t think anyone really knows for sure.

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