Tarta de Santiago – Galician Almond Cake / Galiciske Mandelkake

A Spanish dessert speciality found on epicurus.com
Galician Almond Cake (Tarta de Santiago)_post

Tarta de Santiago is a wonderful Spanish cake with deep regional roots in the northern region. The flavor is amazing.

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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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Butterscotch Cream Dessert Cake / Dessertkake med Karamellkrem

A delicious cake recipe found in “Baker’s Favorite
Chocolate Recipes” published in 1943
Butterscotch Cream Dessert Cake / Dessertkake med Karamellkrem

This book has a lot of great illustration in down toned colours that really caught my attention. I have not tried to brighten up the colours, just given them a little more depth as they probably would have lost some over the last close to 75 years – Ted

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Chocolate-Amaretto Ice Cream / Sjokolade og Amaretto Iskrem

A great dessert recipe found in “Hershey’s Make it Chocolate!” published by Hershey in 1987Chocolate-Amaretto Ice Cream / Sjokolade og Amaretto Iskrem

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Amaretto (Italian for “a little bitter”) is a sweet, almond-flavoured, Italian liqueur associated with Saronno, Italy. Various commercial brands are made from a base of apricot pits, almonds, or both.

Amaretto serves a variety of culinary uses, can be drunk by itself, and is added to other beverages to create several popular mixed drinks, as well as to coffee and ice cream.

Chinese Pears / Kinesiske Pærer

A classic French dessert recipe found in “Mat For Alle Årstider”
(Food For All Seasons) published by Det Beste in 1977
Chinese Pears / Kinesiske Pærer

Pears, Raisins, hazelnuts, honey, golden syrup, white wine and redcurrant jelly sounds like a match made in heaven for anyone who regard the dessert as the highlight of the meal. Someone like me – Ted  😉

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Australian Banana Crescents / Australske Bananhorn

A fancy dessert recipe found in “The Best of International Cooking” published by Hamlyn in 1984
Australian Banana Crescents / Australske Bananhorn

In my eyes you just can’t go wrong with bananas. I love them in any form or shape, but then again, that’s just me  😉

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Chocolate Orange Pots / Sjokolade og Appelsinformer

A dessert recipe found in “The Chocolate Book”
by Valerie Barrett published in 1987

Chocolate Orange Pots / Sjokolade og Appelsinformer

Chocolate and orange is a delicious combination. The orange adds a bit of freshness to a chocolate dessert that otherwise might seem a little too heavy.

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The Christmas Recipes – Part 30

The Christmas Recipes – Part 30

Peppermint Candies / Peppermyntekonfekt

Peppermint Candies / Peppermyntekonfekt

Quick Troll Cream / Rask Trollkrem

Quick Troll Cream / Rask Trollkrem

Hot Spicy Apple Drink / Varm Krydret Epledrikk

Hot Spicy Apple Drink / Varm Krydret Epledrikk

Ratafias / Ratafiaer

A classic British baking recipe found at epicurus.com
Ratafias_post

The wonderful flavor of Ratafias make the cookies ideal for use in trifles, custards and ice cream to make perfect desserts. Great for snacking too. Best to use these crumbled as a topping, or to dip in hot chocolate or tea.

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17th Century Quaking Pudding / Skjelvende Pudding fra det 17ende Århundre

A historic pudding recipe found on Tunspit & Table
17th Century Quaking Pudding_post

Kim who runs ‘Tunspit & Table‘ writes: England has been famous for its puddings for centuries, and the word is now interchangeable with dessert, but it wasn’t always so. Historically puddings were essentially sausages with a filling stuffed into the stomach or intestines of an animal (the word probably comes from the Anglo-Norman word bodin meaning entrails). Sometimes they were kind of like dumplings, cooked in the broth with the meat for dinner.

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The Christmas Recipes – Part 22

The Christmas Recipes – Part 22

Cloudberry Cream / Moltekrem

Cloudberry Cream / Moltekrem

French Nougat With Pistachio / Fransk Nougat Med Pistasj

French Nougat With Pistachio /
Fransk Nougat Med Pistasj

Royal Rhubarb Crisp / Kongelig Rabarbra Dessert

A delicious dessert recipe found on allrecipes.com
Royal Rhubarb Crisp / Kongelig Rabarbra Dessert

If you love rhubarb-strawberry mixtures, you’ll love
this sweet rhubarb crisp.

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Barley Cordial Soup / Byggryns Saftsuppe

A traitional Norwegian sweet soup recipe found on bygdekvinnelaget.no
Barley Cordial Soup / Byggryns Saftsuppe

A nourishing and hearty soup. Often used both before or after the main course during the week in Norway in the old days.

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Chocolate Pancakes / Sjokoladepannekaker

A recipe from “32 Entirely New & Original Lutona Cocoa Recipes” published by E & S Jt. C.W.S Ltd. in the 1930s
chocolate pancakes_post

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In Context: The English and the Scottish CWS opened a cocoa factory in Dallow Road, Luton, in 1902. Like the British Empire it is gone now, demolished early in 1970. It is now a site of the Guardian Business Park, near the junction with Vernon Road. This poster dates from 1906 and is a contrast between an idealised view of work in West Africa and the impressive building with smoking chimney to demonstarte a hive of industry in Luton.

luton cocoa 1906

Nowadays the cocoa and chocolate is advertised as a Fairtrade product, the workers in West Africa have their own co-operative, but no sign of any factories in the UK, or wherever it is processed in the EU.

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

A delicious dessert recipe found in “Robert Carrier’s Kitchen
Cook Book” published in1980
basque cherry tart_post

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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