Desserts Of Times Past (freezer, Spice cake, cupcakes, tomato)

[jim9251]

Originally Posted by theatergypsy

. Of course, she used lard.

OMG I'd forgotten all about Lard. My grandma used it all the time. Wouldn't use that new Crisco stuff, would use Lard. Wonder if they still sell it?

[in_newengland]

Originally Posted by jim9251

OMG I'd forgotten all about Lard. My grandma used it all the time. Wouldn't use that new Crisco stuff, would use Lard. Wonder if they still sell it?

Yep. They still sell it. I've got some left over in the fridge in fact. dh bought it to make mince pies for Christmas and he wanted the crust to be authentic. The mince pies didn't come out that great though because we used some junk mince filling from the store. Apparently you have to make it yourself.

[Fancy-Schmancy]

Cliffie -- I use this filling with a little extra juice to taste...but I prefer a graham cracker crust to this one. Make sure you don't overwork the dough if you decide to use this recipe as written.

Lemon Bars Recipe from Betty Crocker

[Gerania]

Originally Posted by theatergypsy

Junket. My Gram used to make it at least once a week. I had to eat it really fast so it wouldn't separate. I don't miss it.

But I do miss her pie crust. It was killer. Of course, she used lard. And her cooked chocolate frosting. I have never been able to duplicate it.

You beat me to it. My Nana made it once in a while. She preferred rice pudding and made that much more often. She, too, made a terrific pie crust.

[gentlearts]

There was a brief (thankfully) Prune Whip phase in the 60s.
The Velvet Crumb Cake with broiled coconut topping that was on the Bisquick box was the best. It is not on the box anymore, but you can still google it. So yummy.

[DontH8Me]

Originally Posted by Fancy-Schmancy

Cliffie -- I use this filling with a little extra juice to taste...but I prefer a graham cracker crust to this one. Make sure you don't overwork the dough if you decide to use this recipe as written.

Lemon Bars Recipe from Betty Crocker

This is the recipe I use and have made time after time. Except I double it and use a 9 x 13 pan. It is so simple it is one of the recipes I know by heart.

[Trimac20]

So Pavlova was fairly popular in the states? Interesting. It seems less popular here too.

[theatergypsy]

Trifle
Bread Pudding

[Mrs. Skeffington]

I grew up in Pennsylvania Dutch Country, which is known for its fabulous food and especially desserts:

Lemon sponge pie - a custardy lemon pie which is a cholesterol nightmare, because it contains SIX EGGS. One of DH's favorites, but I don't make it too often because he has to watch his cholesterol.

"Funny cake" - not really a "cake" at all - it's really more of a chocolate shoefly pie. If you are familiar with shoefly pie, you know it has a gooey molasses bottom. Funny cake is almost the same, but the gooey layer is chocolate, and the top part more of a vanilla cake. I sprinkle mine with chocolate chips. A Pennsylvania Dutch specialty I grew up with, which I make now. It wows folks I serve it to, because they've never heard of it.

Sponge cakes - I was on a kick baking these for a while because I bought a great sponge pan last summer (a sponge cake has to "hang" like an angelfood cake). I make a chocolate sponge and a lemon sponge. Again, a cholesterol nightmare because they contain a lot of eggs (which must be separated).

Black chocolate cake - the chocolatiest chocolate cake you ever ate. It's made with BLACK chocolate - even darker than the darkest Hershey's baking chocolate. I buy it back east in Lancaster county. I baked one for our local community fair, and it took second place. The judges had never tasted chocolate like it.

[nmnita]

Originally Posted by theatergypsy

Trifle
Bread Pudding

I see Trifle and Bread pudding lots of places. I have made Trifle a few times in the past few years and we have had bread pudding on cruise ships, in restaurants and at friends houses lately.