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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13-9: Enchiladas

13-9: Enchiladas

Enchiladas were always a big hit in one of my previous cooking jobs, and they’re still a big hit when I make them at home for dinner today. Presenting 13-9: Enchiladas as a vegetarian dish (using vegetables as filling instead of meat) is pretty avant-garde for a 1980s cookbook, but you can always adjust the fillings as you wish.

If you want to add some options to your combination plate, you can add in 8-65: Sizzling Skirt Steaks, 3-15: Quick Mexican Soup, or 9-6: Filled Tacos.

Enchiladas were usually (and still are) one of my top choices when going to a Mexican restaurant, and the method here is not that far off from the traditional way to make them.

However, as much of a stickler as I am for authentic/homemade, I like the canned enchilada sauce you buy in the supermarket SO much better and will pretty much always just use that. Can’t tell you why, just my personal preference.


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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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14-24: Wine-Baked Apples

14-24: Wine-Baked Apples

Yet another apple dessert recipe for you today. I made 14-24: Wine-Baked Apples at the same time as 14-2: Apple Strudel, since if I’m going through the work of breaking down apples, I’m getting at least two entries out of it.

The blurb above mentions this being a “new” way to bake apples–it doesn’t seem that far off from the “oldways, to be quite honest.


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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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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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5-17: Crab-Filled Crêpes

5-17: Crab-Filled Crêpes

You thought I’d run out of crêpe recipes by now, didn’t you? Here’s yet another for you (#7, at the time of this posting), 5-17: Crab-Filled Crêpes. Simply Delicious has featured both sweet and savory crêpe recipes, and this one would probably be EXCELLENT for a nice brunch.

WAY, way back, when I first started this project (April 2014), crêpes were a new frontier–something I’d never done before. You can read about it in 5-24: Meat-Filled Crêpes.

Now, they’re easy. Time changes so many things.


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12-24: Cannelloni with Chicken

12-24: Cannelloni with Chicken

Meal-prepping is trendy now, but it’s always been a good idea if you want to save money and calories. 12-24: Cannelloni with Chicken works well if you want to make it on a Sunday, split it up into a few containers, and reheat it throughout the week. At least, that’s how we ate it.

Even Simply Delicious advises you can make this meal ahead of time, although their suggestion is for entertaining guests. This recipe/concept is pretty versatile–it’s good fresh or as leftovers.


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