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.
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.
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”.
Looking for a smaller Thanksgiving option this year than the traditional 6-29: Stuffed Turkey? Here’s part of what I made for last year’s meal–6-42: Turkey Pot Roast. If you’re cooking for less people this year (or any year) and still want something Thanksgiving-ish, this might be a good option.
I didn’t want to make a full turkey for only two meat eaters (me not being one of those two), so I combined this recipe along with some additional leg and thigh pieces into enough turkey to complete the holiday without having to make more than we needed.
This is also MUCH easier to do than a full turkey, especially if you’ve never attempted one of those before and don’t want 2020 to be your first run at it. 6-9: Orange-Glazed Turkey Breast is another “smaller” turkey option if you’re just looking for a taste of turkey instead of a glut of it.
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.
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.
I love a good salad bar, or did, before coronavirus turned everything in our lives upside down. One of my family’s favorite restaurants when I was a kid featured an impossibly long salad bar. A friend and I even entered an essay-writing contest at Souplantation back in college and won ourselves 30 free meal passes, which we blew through quicker than you’d expect.
2-22: Salad Bar with Warm Dressing is equivalent to most of these at-home solutions we’ve seen during this pandemic–a pale imitation of the real thing. Consider this recipe the “haircut I did myself because everything is closed” of salad bars.
I suppose if you just lumped all the same ingredients on top of some quinoa and called it a Buddha bowl instead, you could send this recipe forward in time from the 1980s to modern day.
Of course, you’d have to take an artsy picture (or 100), slap some filters on it, and post it to social media with a bunch of hashtags first to really modernize it. Do you think they really eat the food after they take pictures of it, or is it just for the ‘gram? 🤔
Reporting LIVE (to print), from an undisclosed location in Northern California, USA, currently sheltering-in-place and teleworking due to COVID-19/coronavirus/the apocalypse. It’s getting crazy out there, y’all–stay safe and healthy. And wash your hands.
Since we’re all stuck inside for a while, and I’ve got a big backlog of these to get through (over 50), here’s one more thing to pass the time. 2-18: Luncheon Salad is pure 1980s–turn up the vaporwave (for A E S T H E T I C), find your best matching sweatsuit, and crack open a Tab.
I don’t remember feeling like this salad was a treat–more like a punishment. If you can find some cottage cheese in the store right now, go for it–just don’t invite your friends. #socialdistancing
Obviously, the name of this recipe is 15-17: Summery Cantaloupe, and if you’ve seen any of the pictures of the recipe (like above, as a header image), you’ve put it together that the melon pictured is in fact, not a cantaloupe.
The CSA box that week provided a very nice watermelon, and so that’s what I went with for part of my Mother’s Day 2019 brunch (MD2019). Yes, I’m also behind on writing these up.
I’ve made Simply Delicious fruit salads for Mother’s Day before–if you’re looking for similar ideas, check out 15-19: Layered Fruit Salad and 15-30: Champagne Sundaes from 2017‘s brunch. If you’re up for the challenge of carving a cantaloupe (or in my case, watermelon), continue on.
Hey there. Haven’t fallen off the face of the planet–just spent the last few months buying a house and moving into said house. Needless to say, things have been busier than normal.
However, I’ve been trying to do a few recipes here and there throughout the process, so there’s content coming at some point. So before you get to see the new (and hopefully VERY permanent) kitchen background, you’ll still get a few from the old apartment. Here’s one of those, 2-11: SantiagoChicken Salad.
In preparation for moving, we were looking for easy recipes that didn’t involve a lot of cooking or prep work. A lot of Simply Delicious recipes tend to be very heavy and calorie-dense–this one was a light option that involved very minimal work.