15-14: Knickerbocker Glory

15-14: Knickerbocker Glory

Hi there–it’s been a while, but things got busy recently. Here’s one that’s been half-finished in my draft queue for way too long.

We got onto a “ridiculous desserts” kick recently, and made 15-14: Knickerbocker Glory along with its similar cousin, 15-7: Banana Split. If you’re still holding off on going out somewhere for ice cream, either one of these are pretty easy to make at home and are definitely ridiculous. Not quite on the level of “cake hanging off of a milkshake for Instagram“, but also definitely not something you’d eat very often.

Knickerbocker glory” is a real thing that Simply Delicious didn’t just make up, and has been around for about a hundred years at this point. They were allegedly invented in the US (at the Knickerbocker Hotel), but seem to be a much bigger deal in the UK these days than they are here. They’re even mentioned in Harry Potter!

Since Independence Day is just around the corner, maybe you can make these as an “American” summer treat–especially if it’s super hot where you are right now.


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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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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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14-17: Pears with Mint Chocolate

14-17: Pears with Mint Chocolate

In case you hadn’t had your fill of weird pear desserts with 15-41: Pear Halves with Chocolate Topping and 14-21: Pear Pandowdy, I have a third one for you: 14-17: Pears with Mint Chocolate. To add to the weirdness, even Food Network considers this a recipe.

It does look nice, but I don’t know about the taste claims. Is it the pear that they think makes this taste so good, or the mint chocolate/whipped cream/liqueur?


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2-16: Roast Beef Salad with Beans

2-16: Roast Beef Salad with Beans

In case you hadn’t had enough of weird bean salads with 2-19: Country Bean Salad, I present to you its estranged cousin, 2-16: Roast Beef Salad with Beans.

RIP buffet luncheons (and large groups). Although if this is what’s on the menu, I’d have passed on it anyway.


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3-29: Herbed Cucumber Soup

3-29: Herbed Cucumber Soup

Soup isn’t usually thought of as a hot weather food (unless you’re Lisa Simpson). However, if it’s summer and you’re looking for ice-cold soup options AND gazpacho isn’t your thing, maybe try 3-29: Herbed Cucumber Soup instead.

It’s not technically summer anymore at the time of posting this (October 1), but we’re still hitting 100ºF temps here in California, so I think it counts.


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2-3: Salad Niçoise

2-3: Salad Niçoise

Salads are usually a good choice when it’s hot out, and since we’re currently in the middle of summer (here in the U.S.), 2-3: Salad Niçoise (pronounced nee-swah) might be a good choice for an upcoming meal. Plus, it primarily uses readily-available canned/jarred ingredients, which can be helpful for both budgets and pandemic shopping.

Salade niçoise is a well-known dish (like the last recipe I covered, 14-8: Baked Alaska), and there are many different versions of it out there. Even Simply Delicious alludes to the different variations in their blurb above– although what they insist as a “must” (eggs, tuna, olives) seems to be up to interpretation.


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7-31: Lime Cayenne Pork Chops

7-31: Lime Cayenne Pork Chops

In these trying times (are you tired of hearing that yet?), it’s important to make the food you have go as far as you can, and to reduce the amount of food being wasted. Even before “the Rona“, I’ve been spending many a Saturday (or Sunday) meal-prepping for the upcoming week, which has brought down our grocery bills (and our waistlines, but apparently not as quickly).

7-31: Lime Cayenne Pork Chops was part of a “pork chop” meal-prep week, prepared in tandem with 7-53: Cider-Braised Pork Chops and served with some mixed roasted potatoes courtesy of the CSA box. It’s “meat and potatoes”, but maybe with a healthier twist?

My mom apparently made this back in November 1993, and it was “good” and “easy”. I’m not sure who ranked it as such (since she doesn’t eat pork), but we’ll go with that recommendation.


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2-5: Caribbean Seafood Salad

2-5: Caribbean Seafood Salad

Every so often throughout this project, I run into entries that make no sense, culinarily. I’ll admit–my knowledge of Caribbean cuisine is probably more limited compared to other types. However, I find it hard to believe that 2-5: Caribbean Seafood Salad is an “authentic” representation of a real Caribbean dish.

The other similar recipes I’ve found for “Caribbean seafood salad” include pineapple, papaya, and/or mango, and all look much better than this apple/banana/asparagus mess. Keep that in mind–there’s better ways to use these ingredients (and to make a “Caribbean seafood salad” than what they’re out here trying to do.


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16-42: Easy Lime Pie

16-42: Easy Lime Pie

If you were around in the 1980s-1990s, you may remember the obsession with low-fat everything, and finding ways to make “sinful indulgences” into something “guilt-free“. Note the deliberate choice of words, and that we still use that type of psychological framing around food today (and have been for a long time, even prior to the era in question).

The “low-calorie swap” in 16-42: Easy Lime Pie is cottage cheese, which was all the rage in the 1970s as a “healthy” option, but could still be found in a lot of recipes throughout the 80s and 90s.

I feel like even Simply Delicious didn’t really know how to make this pie sound appealing–do you think halved grapes as a garnish can be considered something notable? You can definitely tell this particular recipe was aimed at the dieting/low-calorie crowd.


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