16-5: Sacher Torte

16-5: Sacher Torte

It always takes me a minute to “catch up” on these, so if you’re keeping track (don’t), we’re now up to Thanksgiving of last year (2020) with 16-5: Sacher Torte. Sachertorte is a real thing, and Simply Delicious actually has a pretty decent take on it.

The Wikipedia link above gives a pretty close approximation of the origin story Simply Delicious mentions on their card above, so they’re hitting near the mark. Sometimes the best Simply Delicious recipes are the ones they DON’T make up for themselves.

Side note: My dad ended up LOVING this one (and he’s been eating the dishes from this book for 30+ years), so it comes highly recommended.


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11-20: Pastry Fish with Shrimp

11-20: Pastry Fish with Shrimp

If you happen to have a “pastry fish” laying around, here’s a good use for it (I know you’ve been waiting for someone to tell you what to do with it). 11-20: Pastry Fish with Shrimp is so 1980s that I think we can bring it back around again for a 2020s-era reboot–this just screams “novelty food that looks better than it tastes”.

Maybe I’ve just been watching too much Great British Baking Show (or Great British Bake Off, as it is known in its native UK) on Netflix lately, but this sounds like a wacky cooking challenge just waiting to happen.


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20-8: Pie Crust

20-8: Pie Crust

I missed getting this one out in time for 4th of July, but summer’s far from over here in the U.S. If you happen to have some seasonal fruit or are looking for a lighter dinner option (I grew up on quiches and I love them), 20-8: Pie Crust can be a great base recipe for both of those. And of course, this isn’t limited to just summer–pie crusts are useful all year round.

You can even make up a bunch of pie crust dough balls using this recipe and freeze them individually–just pull one out when needed and let it defrost.


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16-29: Heavenly Apple Cake

16-29: Heavenly Apple Cake

It’s a bit past apple season (usually fall/autumn), but 16-29: Heavenly Apple Cake uses applesauce instead of fresh fruit, so you can make it anytime you’ve got a hankering for apples. Or cake. Cake is always good.

They (Simply Delicious) are trying REALLY hard to make you believe there are actual apple pieces in this cake. I mean, the picture and the description would lead you to think that this thing is just chock full of fresh apples.

I hate to break it to you, but this is gonna be one heck of a bamboozle.


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16-13: Lemon Meringue Pie

16-13: Lemon Meringue Pie

It’s citrus time where I live, which means that everyone has buckets of oranges, lemons, limes, and grapefruits that they can’t give away fast enough. I myself have an orange tree, but I’m often given lemons from friends and family as well–16-13: Lemon Meringue Pie is a good recipe to use up some of that winter citrus. You can also check out 15-29: Raspberry-Lemon Parfait or 17-42: Luscious Lemon Bars if you have a LOT of lemons to use up.

This is a NEW book recipe, so I never even knew until recently that Simply Delicious even had a lemon meringue pie recipe. If I had known, I guarantee I would have attempted it much earlier than now.

I LOVE lemon meringue pie–it conjures recipes of slowly rotating cake and pie displays in coffee shops. Man, do I miss eating in a restaurant.


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16-49: Chocolate-Glazed Raspberry Tart

16-49: Chocolate-Glazed Raspberry Tart

I had a goal to finish all the ones I cooked in 2019 by the end of 2020…not sure if I’ll meet that goal (EDIT: I did!), but here’s one more from last year: 16-49: Chocolate-Glazed Raspberry Tart. Not only is this from last Thanksgiving (along with 6-42: Turkey Pot Roast and 17-15: Cream Puffs), but I also made a version of it as part of a fancy Christmas dinner 12 years ago (XMAS 08) as well. Since today is Christmas Eve, I think it’s a good day to tell you about it.

When I made this back in ’08, I made 6 individual tarts instead of one big one–I was afraid it would look weird once I cut it, so I thought individual servings would look better. I had been watching a LOT of Top Chef at that point (and still do, but that’s the ONLY cooking show I’ll watch).

Since I had a few of the same guests attending as that Christmas dinner back in ’08 (and the same number), I decided to make the same modification this time. Usually I will reverse modifications when I recook recipes I’ve already done to try to honor the “original” recipe, but this time I decided to stick with it.


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14-2: Apple Strudel

14-2: Apple Strudel

I’ll be honest–I’ve started this entry for 14-2: Apple Strudel a bunch of times, and I can’t think of anything exciting to say about it. There’s a lot of apple desserts in this book, and they all just start to blend together for me after a while. Even then, apple strudel is pretty a well-known dish to begin with, so odd are low that you’re going to learn anything new about it from reading Simply Delicious’ take on it.

It took me until NOW (and by now I mean as I’m pushing the keys to type this) to realize that there was actually powdered sugar coating the one pictured above, and they didn’t just peel the first layer of the outside off and say “yep, looks good to me”.


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16-16: Chocolate-Frosted Nut Cake

16-16: Chocolate-Frosted Nut Cake

Think of 16-16: Chocolate-Frosted Nut Cake like a Nutella cake–same flavor profile (chocolate and hazelnuts), and maybe even somewhat healthier?

This is a pretty simple cake–it’s just one layer, and all you have to do is frost and garnish it. Or you can do it like me and make little individual cakes instead.


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17-15: Cream Puffs

17-15: Cream Puffs

Looking to impress? Or maybe you’ve been watching a lot of those baking shows while on lockdown and you think you’re ready for some of the “tougher” stuff. Well, here’s a good one for you to test your skills.

I made 17-15: Cream Puffs for Thanksgiving last year (TGV 2019), but haven’t written about it until now. Cream puffs feature pâte à choux, which is the puffy, airy dough that you also find in éclairs. We made profiteroles when I worked at a restaurant a few years ago, and it’s essentially the same thing.

Simply Delicious suggests you can fill your cream puffs with vanilla or whipped cream–the most traditional ones also feature pastry cream (crème pâtissière).

The ones we served at the restaurant I worked at were filled with house-made, hand-scooped ice cream that were (sometimes) baked and (often) assembled by yours truly and then drizzled with a chocolate glaze like these. It was one of those trendy gastro-brew pubs that made the beer onsite and had many beardy/tattooed gentlemen working there, so you can imagine the rest of the menu and atmosphere. At least we served most of it on a normal plate. #wewantplates


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14-21: Pear Pandowdy

14-21: Pear Pandowdy

Here’s a very basic dessert recipe: 14-21: Pear Pandowdy. Pandowdies are typically made with apples, but Simply Delicious offers a pear variation which is also popular. Both are in season right now, so either one would work for this recipe if you’re looking for something to do with all of that fall produce.

Here’s more info on pandowdies, courtesy of New England.com:

An old-fashioned favorite, the pandowdy is, by definition, a cooked fruit dessert sweetened with maple syrup or molasses and topped with a pie pastry. The name refers to the act of “dowdying” the crust — that is, breaking it up with a knife and pressing it into the bubbling juices — midway through baking. While it’s not the prettiest of pastries, what it lacks in streamlined good looks it more than makes up for in rich flavor. 

Yankee Magazine, August 2020

Let’s see how close Simply Delicious gets to their definition. They sell this thing much better than I do.


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