Category : Dessert

To make a Hedgehog

Posted on: December 26th, 2013

This type of creation was known as a ‘deceit’ in the 18th century because it was something you would not normally eat yet made from edible food material. Our fun Hedgehog adheres to that description.

See the full recipe

To make Lemon Cheesecakes

Posted on: December 12th, 2013

The word cheesecake conjures up a lot of types and tastes. Those familiar with chess pies will find its mate with these lemony filled, flaky crust delights.…

See the full recipe
D2013-DMD-0716-1661

Sweet Potato Pudding

Posted on: October 17th, 2013

Pumpkin Pie has been an American favorite for generations and this recipe could be its twin. The Southern Sweet Potato Pie took its cue from this earlier version of the classic 18th-century pudding and is still loved by many.…

See the full recipe

To make Raspberry Dumplings

Posted on: August 8th, 2013

Dumplings are usually thought of as savory in flavor. This recipe sends your taste buds in the opposite direction with raspberry jam, butter and sugar.…

See the full recipe

Syllabubs Three Ways

Posted on: May 30th, 2013

Frothy with cream, wine and citrus, syllabubs are a great palate cleanser. The acids firm the cream, and once separation is achieved, you have a nice two-part dessert blend. Just one never seems quite enough.…

See the full recipe
gingerbread cakes

To Make Gingerbread Cakes

Posted on: April 4th, 2013

A good recipe that is a cross between a ginger snap and a soft cookie. The amount of spice gives them a good bite. Try them with ice cream for a special treat.…

See the full recipe
orange loaves

To Make Orange Loaves

Posted on: March 7th, 2013

A totally different approach to cake and fruit. Sugary and rich, this recipe reverses the practice of mixing candied fruit into cake, instead putting cake into candied fruit.…

See the full recipe

Fritters Italian Fashion

Posted on: January 24th, 2013

If you like pancakes, this dish is for you. The addition of currants and fruit peel allows this to be eaten almost like a cookie. Easy to do; pleasing to the palate.…

See the full recipe

Pears Stewed Purple

Posted on: December 27th, 2012

Pears complement any meal. These are akin to pears in claret of a modern time. Slow cooking to alow the pears to become saturated is the key to their flavor. This is also excellent over ice cream.…

See the full recipe

Sugar Cakes

Posted on: November 29th, 2012

This is much like classic shortbread. The key to baking these is observation. A light touch will tell you when they are done. Being slightly firm tells you they are ready. These are a great complement to the Orange Creams.…

See the full recipe
sippet pudding

Sippet Pudding

Posted on: November 15th, 2012

Bread pudding lovers will smack their lips at this recipe. Simple but hearty, it combines basic ingredients to make a dish that is rich and satisfying. The sauce is the crowning touch.…

See the full recipe
apples

Stuffed Apples

Posted on: September 20th, 2012

Apples are an American standard for autumn. Although this dish is delicate to make, it is well worth the time. Custard filled apples with meringue and sugar, what’s not to like?…

See the full recipe

Chelsea Buns

Posted on: August 9th, 2012

These are certainly the forerunner of modern sweet rolls. Enjoyed by royalty and commoner alike, they were evidently concocted at a bakery known as the Chelsea Bun House, which was built on Pimlico Road in the Chelsea section of London.…

See the full recipe

Orange Creams

Posted on: July 26th, 2012

This refreshing dessert is not as thick as a modern pudding, and can be sipped or eaten with a spoon. For a lighter alternative without the egg yolks, try a clear lemon cream, made with the juice of two lemons, a cup of sugar, 4 egg whites and a cup of water, heated until thick.…

See the full recipe

Strawberry Fritters

Posted on: June 14th, 2012

May is the month for strawberries in Virginia. This French recipe works well with any fruit.…

See the full recipe
doughnuts

Doughnuts – A Yankee Cake

Posted on: May 3rd, 2012

Doughnuts, pretzels, coleslaw, and the treats that became “cookies” are all of Dutch origins. These yeast-leavened bits of dough were dropped from the end of a spoon to form irregularly shaped balls. The Dutch served these at Christmas and other special occasions.…

See the full recipe
rich cake

To Make a Rich Cake

Posted on: March 8th, 2012

This is the cake of cakes, served at weddings, balls, and birthdays. The ingredients are expensive and the recipe time-consuming. Typically, a large cake like this was baked several months in advance of the actual date and then doused in brandy to prevent mold from growing. The result was spectacular!…

See the full recipe
somepie

To Make an Apple Pie

Posted on: January 12th, 2012

Contrary to popular belief, apple pie isn’t American, it’s British. There were no apple trees or pies in America before the British settled. The spice most often called for was cloves, as it is in this recipe.…

See the full recipe
loaves

Loaf Spanish-Fashion

Posted on: December 29th, 2011

This recipe actually might get you arrested because anything this rich and decadent is probably illegal. We use the chocolate cream filling, but it could work with a fruit filling or even fruit preserves.…

See the full recipe

Transparent Pudding

Posted on: December 15th, 2011

This recipe is similar to a chess pie or a pecan pie without the pecans. It has all the classic characteristics of a pudding: eggs, sugar and butter, baked in a single crust.…

See the full recipe

Cracknels

Posted on: November 17th, 2011

The word “cookie” is an Americanism derived from the Dutch word meaning small cake. Another term used by the British for a cookie is “cake,” as in Shrewsbury Cakes, or biscuits. Cracknels are a traditional English variation using caraway seeds. Caraways were sometimes candied in a confection called comfits. …

See the full recipe

To make a rich Seed Cake called the Nun’s Cake

Posted on: November 3rd, 2011

The pound cake was the standard cake of the 18th century, calling for a pound of butter, a pound of eggs, a pound of sugar, and a pound of flour. In every kitchen, there were balance scales which allowed the cook to weigh the ingredients. To change the recipe, the cook needed only to adjust the ratio.…

See the full recipe
Ratafia cakes

To make Ratafia Cakes a Second Way

Posted on: August 25th, 2011

This is the 18th-century idea of dessert. Light, sweet and palate clearing, dessert represented the end of the meal. Often, desserts took the form of fruits and nuts. Additionally, sweetmeats such as marmalades and jellies could also be offered. …

See the full recipe
Apple Fritter

Apple Fritter

Posted on: June 30th, 2011

This is another great pork accompaniment. You also have the option of throwing away the apples and just drinking the marinade.…

See the full recipe

Tourte de Chocolate

Posted on: May 5th, 2011

This rich, delicious chocolate creation is a real winner. During colonial times, a single-crusted pie was referred to as a pudding, because pies were to have a top crust. For an even more authentic taste, use our American Heritage Chocolate™ to make the recipe.…

See the full recipe
Macaroons with cream

Macaroons with Cream

Posted on: January 27th, 2011

This recipe is a little tricky. The title leads you to believe the “sweet biscuit type” macaroons are to be served with a cream sauce. However, in reality this author uses macaroni instead. Macaroni was very expensive during the 18th century because the Italians were the only people with the machinery to make the “foreign paste.” …

See the full recipe

To Make a Carrot Pudding

Posted on: December 17th, 2010

You don’t have to have colonial cooking equipment to prepare a colonial recipe, just a pot of boiling water and a sheet of tightly woven linen. The boiled pudding is a classic English Christmas tradition; it is often soaked in rum or brandy and lit on fire right before being served.…

See the full recipe

« Back to recipe index