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.
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.
I often wonder when I “evaluate” these recipes if I’m biased in my ratings/attitude towards them because of my own personal feelings about their contents. If I don’t personally like pears, does that unfairly impact my review of 15-41: Pear Halves with Chocolate Topping? Probably. Just a thought.
I’m not a huge pear fan, so if you haven’t figured it out by now, pear halves with weird chocolate bread topping wasn’t my jam. But if months of quarantine have you curious about weird desserts from the 80s, read on.
We’ve covered lasagna dishes on this site before, and 13-15: Vegetarian Lasagna introduces yet another variation of the traditional dish by eschewing tomatoes completely. This version is similar to the Stouffer’s Vegetable Lasagna that my aunt used to bring to dinners all the time as a “homemade dish”. This has no tomato sauce, instead going for cheese and spinach layered between lasagna noodles.
There’s also onions and olives in there as well (I LOVE olives), as well as…chili sauce? I’m not sure why they thought chili sauce was a good addition to this recipe, but at least you can adjust it based on preference.
Today is Independence Day here in the U.S., so let’s do one of my favorite desserts and recipes from this book, 14-8: Baked Alaska. Obviously Simply Delicious didn’t invent this dish–it’s an American dessert that’s existed since Civil War times and is so well known you can even make it as a Sim.
I have a history with this particular version of the dish, however. I first made it as my “showstopper” dessert for a big family dinner I cooked as a teenager (along with a similarly-aged family friend) many years ago.
I also taught about 200 K-8 kids (ages 5-13ish) how to make this recipe and several others as part of an after-school cooking class program that was one of my first teaching-related jobs. I’ve been waiting YEARS to write this one, so now it’s your turn with it.
“It smells like weird Mexican food in here,” Jamie said as she walked in the door. She wasn’t wrong. The example image sets a rustic farm tone with the watering can, basket of red peppers, and parmesan cheese in the background. The watering can even has onions painted on it. Awesome!
When I saw that it will need reheating before eating, I decided to make this dish in a large rectangle Pyrex. I made this recipe at half size to accommodate the baking dish. I only used two onions because Simply Delicious bases the number of onions on the smaller onions that were available when these recipes were written. Two was more than enough.
A nice, cool parfait is the perfect dish for summertime. Raspberry and lemon are two of my favorite flavors and they blend together nicely to create this creamy dessert. My version of 15-29: Raspberry-Lemon Parfait will look much different from what you see here, but it is equally as delicious even though it is lactose-free.
The set designer and photographer did a particularly good job of staging the photo for this recipe card. The fresh raspberries and lemon rind really add a nice pop of color. The choice of tablecloth, wine, grapes, and flowers each provide a nice contrast to the yellow and white creamy colors of the dish and the parfait itself.
Editor’s note: This entry was written last summer, but didn’t get posted until now.
Have you ever thought to make individual servings of lasagna? I’ve never thought to make lasagna in single servings and after attempting 12-33: Individual Beef Lasagna, I would not try it again. Join me, won’t you? Watch as I do my best to follow this recipe from deep within the minds of the wacky editors of Simply Delicious.
The example photo looks so elegant. The blue rimmed wine glass is excellent, I wish I had a set of those. The description is not hyperbolic when it says this is a completely new version of lasagna. It’s barely lasagna.
Strap in ladies and gents, this one’s a long one. As part of my Mother’s Day brunch this year (MD2017), I thought I’d raise the bar and attempt some of the harder ones in the book–nothing impresses your mother like showing her you can cook (and bake). My mom LOVES pastries, so I made her 17-44: Homemade Danish Pastries to nosh on while I worked on trying to serve up 5-4: Eggs Benedict. Luckily, these turned out better than my hollandaise sauce attempt did.
Obviously, mine look a bit different than what’s pictured on their card–we’ll get into all the decisions and pitfalls that led to that being the case after the jump.
It’s a few weeks after Mother’s Day at this point, but better late than never. This year for Mother’s Day, I took a few Simply Delicious recipes and decided to make a brunch menu out of them for my mom. We usually do lox and bagels at home for our holiday brunch celebrations, but this year I wanted the full Mother’s Day buffet experience–but still at home. It’s not brunch without fruit salad, so the first entry for this grand event (MD2017) is 15-19: Layered Fruit Salad.
But wait a minute, you say! This is from the Cold Desserts category? How can it be for brunch?
It’s fancy fruit salad–I think it’ll be okay either as a dessert or a brunch side dish. Plus, I need to burn off some of these dessert recipes–so many of them require fresh fruit and summer is the best time for that.