I’ve used this project as an excuse to make dishes to share at work before. This time, I made 16-42: Raspberry Tartlettes for a quarterly staff meeting. I had a colleague that was interested in trying vegan recipes and another that required gluten-free dishes, so I tried to incorporate both in this attempt.
A few months ago, I made two Simply Delicious almond cakes for work: this one, 16-26: Elegant Almond Cake and 16-33: Crispy Almond Cake. I think this one came out prettier, but they were both delicious.
Simply Delicious doesn’t mention this in their blurb, but it’s also great for accompanying coffee or tea on a Wednesday morning at the office. They also refer to this dish as a cake, but it’s very clearly a tart. To confirm, here’s a recipe from King Arthur Flour that is essentially this exact same dish (referred to a tart) but with raspberries instead of Maraschino cherries.
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.
If you’re looking for a relatively easy homemade buttermilk biscuit recipe, 17-39: Herbed Buttermilk Biscuits isn’t a bad choice. I made these once before for a dinner I made about 8 years ago. I remember thinking they were very bland as written–hence my notes written on the front and back about adding more salt. After following my own suggestions this time around, they’re much improved.
I didn’t make these for any particular dinner or reason this time around, but they still made decent snacks and accompaniments to meals throughout the week.
Scones have a lot of different methods of preparation, usually depending on varying geographical interpretations. There’s even different pronunciations of the word “scone”–some rhyme it with “tone”, while others rhyme it with “gone.”
Simply Delicious‘ take, 17-11: Scones, seems to most closely adhere to the British version of scones in that they make theirs into round cakes, score them, and then break them apart into triangle shapes after baking. The North American versions tend to be individually-sized, round, and more often than not closely resemble what we refer to as biscuits.
One of my first memorable experiences with scones were at an 18th birthday tea party I attended in the last few months of senior year of high school–we had just come back from a Spring Break trip to England & Ireland, and I came to the tea party prepared with white gloves and pinkies up. They had scones with clotted cream & jam, finger sandwiches, and lots of flowery, delicate pots of tea. ☕️
Wouldn’t have been my choice for an 18th birthday party (I spent a good portion of mine in my dorm room hungover from a wild freshman-year-of-college Halloween extravaganza the night before), but it was definitely unique.
Making biscuits is quick and easy, especially when following this recipe for 17-50: Cornmeal-Jalapeño Biscuits from Simply Delicious. One of my favorite rainy-day activities, I enjoy baking because the warm oven heats up the house nicely. The only feeling that can beat it is sitting by the fireplace.🔥 A recipe like this could be cooked similar to a cornbread in a cast iron skillet placed near a fireplace hearth. That would be really old school, but I prefer using this biscuit method because each biscuit is baked with its own crunchy, delicious crust.
This recipe is so versatile. You can make the biscuits small for appetizer-sized portions or you can make dinner sized biscuits as a side dish.
I wasn’t about to go out and buy mini quiche pans just to cook 5-5: Individual Ham Quiches. Taking the alternative route, I made this dish as one, full-sized quiche.
I believe the card puts it best. At this point I’m not quite “fortunate enough to own small oven-proof quiche pans,” so a full-sized pie pan will do. If you use a foil pie pan, there is a lot less cleanup when the quiche is done, just toss the foil pan in the recycling. ♻
I’m not going to write a long dissertation on the origins of the well-known French dessert, Tarte Tatin–I’ll let Wikipedia handle the background of it. Instead, I’m going to focus on my history with 16-15: Tarte Tatin, evidenced by my mom’s handwriting all over the front & back of the recipe card.
Since she and I already had plans to go to a local farmers’ market for this year’s Labor Day BBQ supplies and apples were plentiful, I decided to bring back an old classic for us to cook together. 🍏
Mostversions of TarteTatin are somewhatsimilar–it’s a pretty basic recipe. My mom’s notes claim it’s “easy”, and she stands by it to this day. Her other notes turned out to be helpful as well–the importance of good note-taking.