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.
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.
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.
I had mentioned in a recent entry (16-11: Meringue-Topped Chocolate Pie) that when I make baked goods for sharing with my work colleagues, I try to make them gluten-free if possible. Not only do I have a good friend at work that eats gluten-free, it offers one more option for the other people there who may want to make a gluten-free choice as well. 17-62: Scandinavian Coffee Cake was the first Simply Delicious recipe that I adapted for this particular purpose, and it turned out really well.
In the other recipe I cited above (16-11: Meringue-Topped Chocolate Pie), I mentioned that I didn’t have the pictures for this recipe, even though I did cook it. Well, turns out I found the pictures…so here it is, over a year after I made it in reality. ⏳
A few months ago, we celebrated Pi Day in my office. Most of the pies were store-bought, but I decided to flip through Simply Delicious and see if there was anything worth contributing. I decided on 16-11: Meringue-Topped Chocolate Pie–everyone likes chocolate, and we had had a mishap with the lemon meringue pie on the way back from the store while preparing the day before.
If you’re not familiar with Pi Day, it takes place on March 14th, which when written as a numeric date is 3-14 (at least in the U.S. it is–some countries reverse the order). Pi (the mathematical constant represented by the Greek letter π) is usually rounded up to 3.14, so March 14th is celebrated with actual pies (and a bit of math) as a play-on-words. 😂
No one really needs an excuse to eat pie, but “It’s a math joke” is certainly an acceptable one.
Still catching up on a few old ones–but maybe you can file this one away for later on this year. 17-30: Stollen is a traditional German sweet fruit bread that is typically eaten around Christmas time. After two back-to-back years of holiday treat bundles comprised of multiple Simply Delicious creations (good way to burn them off quickly), I’ve pretty much finished off that type of recipe…at least when it comes to baked goods.
Stollen isn’t a Simply Delicious creation–Wikipedia has a pretty extensive entry on it. There’s some other pretty solidrecipesoutthere as well, if you’d like to compare them to this one. I find comparing multiple versions (from trustworthy/reputable sources) of a well-known dish helps me understand what’s essential about it (what I find common amongst all the recipes) and what’s up for interpretation (where they differ). 🇩🇪🎄
It’s the first days of spring, but I’m still catching up on old posts. Consider it “spring cleaning.” Here’s one from Thanksgiving 2017, 16-8: French Apple Pie. In 2016, I went all out for Thanksgiving and made most of the entire meal from Simply Delicious recipes. We had alternate plans for 2017, so only an easy-to-prepare ahead of time dessert was needed.
I’ve already covered a similar recipe to this one: 16-15: Tarte Tatin. Consider these a smaller, more rustic version. In regards to authenticity, as long as it’s apples on top and crust on bottom, it counts as a French apple pie according to Wikipedia. 🍏🇫🇷
This project is coming up on 4 years old, and I’m a handful of recipes away from finishing the Baked Goods chapter–at least, according to the collection that I have. There’s definitely some out there that I don’t have the card for, but here’s one of the last uncovered few (#50!) that I do have: 17-2: English Rusks. 🇬🇧☕
According to Wikipedia, English rusks are hard, dry biscuits given to babies for teething or crumbled up and used as filler for ground meat. It’s actually the US version of rusks that are more familiar–they list Melba toast and biscotti as examples.
Here’s yet another white bread recipe for you–Simply Delicious has already covered this territory pretty well with 17-6: Best Ever White Bread and 17-10: Poppy Seed Bread. 17-6: Honey White Bread is probably more comparable to traditional white store-bought bread (think Wonder Bread) than the other entries thanks to the sweetness added by the honey.🍯
Here’s a simple whole wheat bread recipe. 17-16: Whole Wheat Baguette has “baguette” in the name, but you could use this same recipe to make buns, rolls, sandwich bread, or any other shape you prefer. This is more of a utilitarian recipe more than anything else–nothing fancy here.
Baguettes are indeed long, thin loaves of French bread (French bread being a type of dough, not a type of shape). I made short, thin individual loaves instead, which the Wikipedia article I linked to calls demi-baguettes, although mine are probably even shorter than that. I thought individually-sized ones might be an interesting experiment instead of one or two long loaves.
One of the last few from the “in-the-queue-way-too-long” batch, here’s 17-22: Bread Loaves with Creamy Filling. I’ve been putting this recipe off for a while–I never seemed to have or remembered to buy cottage cheese to make it. Yes, in another 1980s-lowfat-health-craze-inspired moment, Simply Delicious chooses to sacrifice flavor for “health benefits”, this time by stuffing whole wheat bread with herb-flavored cottage cheese.
See? “Healthy” is right there in the description. Now, 30+ years later, we’ve determined that fats are probably better for you than we thought back then, and carbs/sugar are probably a lot worse for you. Remember, when they make things “low-fat”, they usually have to jack up the sugar to make it somewhat edible. Not really a great strategy for weight loss, as my parents’ yo-yo dieting throughout the 80s, 90s, and beyond can attest to.