Caramelised Peach with Sparkling Jelly and Double Cream / Karamelliserte Ferskener med Musserende Gelé og Pisket Kremfløte

A dessert recipe found in “Best of the best 2” a free E-book
published by Dairy Australia

Caramelised Peach with Sparkling Jelly and Double Cream / Karamelliserte Ferskener med Musserende Gelé og Pisket Kremfløte

And I thought Australians were sober and down to earth and here
they offer us a party dessert that borders on to the ultra-decadent.
But when you think of it, we all deserve a little decadence from
time to time, don’t we

Ted
Winking smile

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Pabst-ett Frozen Peach Custard / Pabst-ett Frossen Ferskenpudding

A dessert recipe found in “Recipes the Modern Pabst-ett Way”
published by the Pabst Corporation in 1931

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Pabst-ett was a cheese prodused by Pabst brewery during Prohibition. Many breweries turned to alternative pruducts back then.  After Prohibition ended in 1933, Pabst sold the cheese business off to Kraft who continued to produce Pabst-ett cheese until at least the late 1940’s. If you want to try your hand at this recipe, use any cheese to your taste you think might go well with the rest of the recipe ingredients.

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Honey Glazed Chicken / Honningglasert Kylling

A spring dinner recipe found in “Fjærfe på Menyen” (Poultry
on the Menu) piblished by Den Norske Bokklubben in 1984
Honey Glazed Chicken / Honningglasert Kylling

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Medieval Monday – 16th Century Genoese Quince Paste / Genovesisk Kvedepasta fra det 16de Århundre

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Caribbean Banana Bread / Karibiske Bananbrød

A interesting bread recipe found on sbs.com.au
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Sweet potato gives an added dimension here – extra moistness, extra sweetness and a touch of earthiness too. You could use steamed mashed pumpkin if you prefer, substitute wholemeal flour for plain white or, if peanuts don’t float your boat, scatter any other nut over the top.

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Peaches in Dressing Gowns / Ferskener i Slåbrok

A fancy dessert cake recipe found in “Dessertkaker”
(Dessert Cakes) published by Hjemmets Kokebokklubb in 1980
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Now a days you can get fresh peaches at almost any well stocked grocers most pleaces, but still, canned peaches are prefered by many both for baking as well as for desserts. Perhaps, at least for people my age, they bring such nice childhood memories of those golden half globes topped with sweetened whipped cream for Sunday desserts –Ted

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Peaches Boiled in Wine with Vanilla Ice Cream / Vinkokt Fersken med Vaniljeis

A recipe from “Den Nye Maten” (The New food)
published in 1979

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A dessert for them there grown-ups for you to day – Ted

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Chocolate Tapioca with Apricot Cream / Sjokoladepudding med Aprikoskrem

A recipe from an ad for Jell-O Chocolate Tapioca
published in 1945

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When it comes to retro recipes there’s no way around good old Jell-O is there. No other product has given us ads with images of such eddable monstosities. To my defence visitors, this is not the worst of them – Ted 😉

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Patio Fancy Dessert / Fancy Terrasse Dessert

A dessert recipe from an ad for Libby’s Peaches published in
LIFE magazine in 1956
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California grown, Libby’s are the peaches you would have picked from the trees yourself. Round and beautiful, tender and juicy . Libby’s are the perfectly luscious peaches – Since it is not imported to Norway, as far as I know, we’ll have to make do with other equally delicious peaches 😉

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Patio Spectaculars with Foil / Spektakulær Grilling med Folie

A barbecue recipe from an ad for Kaiser’s Foil published in
Life magazine in 1957
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I know it’s winter where most of my visitors live, but there are Aussies dropping by regularly and they practically live on their patios this time of the year. The rest of us will have to wait a while to get the grill out, Folks down under can try this right now – Ted 😉

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Bridesmaid’s Bouquet Salad

A recipe from an ad for “Ann Page Mayonnaise and Salad Dressing” published in LIFE magazine in 1955

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It’s been a long time since I’ve posted something about the fifties’ jelly madness so here’s a nice salad recipe featuring even a mix of gelatine and mayonnaise. Have fun – Ted

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See this and lots of other delicious recipes here:
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