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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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.

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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Strawberries & Cream Crepes / Jordbær og Krem Crêpes

A dessert recipe from “Crepe Cookery” published in 1976
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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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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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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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Liqueur Pancakes / Likørpannekaker

A classic dessert recipe found in “Desserter” (Desserts)
published by Hjemmets Kokebokklubb in 1981

Liqueur Pancakes / Likørpannekaker

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Mascarpone Gratinated Blackberries with Orange / Mascarponegratinerte Bjørnebær med Appelsin

A delicious dessert recipe found on kiwi.no
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It is important that the berries are still frozen when placed in the oven. The secret of this dessert is the combination of warm, bubbling cheese with berries that are still slightly frozen. Absolutely delicious!

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Chocolate Pots de Creme / Sjokolade Pots de Creme

A classic French dessert recipe found on epicurus.com
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Simply extraordinary, Chocolate Pots de Crême may be served in a variety of containers. As individual portions, they’re perfect for entertaining and easy for family sweets. These go perfectly with a nice after dinner liqueur.

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

A historic pudding recipe found on Tunspit & Table
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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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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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Apple Pancake / Eplepannekake

A dessert omelette recipe found in “Med Bær og Frukt”
(With Fruit and Berries) published by
Hjemmets kokebokklubb in 1982

Apple Pancake / Eplepannekake

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Colostrum Pudding / Råmelkspudding

A traditional Norwegian farmhouse dessert recipe found on bygdekvinnelaget.no
Colostrum Pudding / Råmelkspudding

Here is a traditional Norwegian recipe from Upper Sogndalen Country Women Society. In the old days colostrum pudding was a dessert always served after calving. Today there is hardly dairy farmers left in Upper Sogndalen. It does not matter if it’s not the first milking, the pudding sets, and it pudding freezes well.

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