A recipe from the “Calumet Cook Book” published in 1921
Back in my childhood cream puffs, particularly cream puff wreaths, were regarded as just about the most delicious kind of pastries one could be served. But as I’ve told you before, little Ted had a sweet tooth the size of a small South American country and as you will notice, the recipe contains no sugar. My old female relatives who were famous for their cream puffs were even stingy with the sugar in the whipped cream.
As our family were on our way to visit one of these old stingy bats little Ted was praying for anything but cream puffs. But what do you think happened. Those old bats always had to show off with their damned cream puffs. The fifties were hard I tell you, just ask anyone who was there – Ted 😉
A classic French recipe from “Fransk Kjøkken på Sitt Beste” (French Kitchen at Its Best) published by Den Norske Bokklubben in 1977
This dish is a speciality at the Marine Hotel. The hotel is huddled between the magnificent Pont de Tancarville and a crumbling chalk cliff, crowned by a fortress from the 1100s. Outside the windows the lively traffic on the Seine glides past and makes a wonderful accompaniment to the meal.
A fancy dessert cake recipe found in “Dessertkaker” (Dessert Cakes) published by Hjemmets Kokebokklubb in 1980
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