blackberries – Simply Delicious: The Cookbook Project

16-32: Glazed Fresh Fruit Cake

Jamie Martin Group 16: Pies & Cakes, Section 3: Desserts & Baked Goods February 21, 2024February 19, 2024almond paste, almonds, blackberries, blueberries, cakes, chilled, dairy-free, dessert, eggs, fairly hard, fairly inexpensive, flavorings, fruit, fruit salad, garnish, gelatin, gift ideas, glazed, gluten-free, granulated sugar, grapes, grated, mandarin oranges, nuts, party food, springform pan, strawberries, summer, untested

I grew up in Southern California, and lived there up until about 10 years ago. At one of my last jobs before I left, I was often gifted with a Porto’s Bakery fruit tart, which was (and I’m sure still is) delectable. 16-32: Glazed Fresh Fruit Cake reminds me of those fruit tarts, and makes me excited for warmer weather days ahead (check with me again about that when we’re in the middle of summer).

Glazed fruit tarts aren’t unique to just Porto’s or Simply Delicious, and there’s even different options for glazing your fruit tarts, depending on what you’re going for.

14-13: Berry Omelette

Jamie Martin Group 14: Hot Desserts, Section 3: Desserts & Baked Goods September 16, 2022September 15, 2022blackberries, blueberries, boysenberries, breakfast, brunch, butter, dessert, easy, egg whites, egg yolks, eggs, folded, gluten-free, granulated sugar, grated, hot desserts, inexpensive, jam/jelly/preserves, lemon peel, lunch, Madeira, meringue, omelette, powdered sugar, raspberries, sherry, soft peaks, strawberries, untested, vanilla extract, vegetarian, whipped, whipping cream

Summer is slipping away quickly, but if you can still get your hands on some fresh berries, you can give 14-13: Berry Omelette a try. Based on the ingredients and the suggestion to serve it with wine, I think this is more of a “dessert omelette” than a “breakfast omelette”, but you do you.

I suppose there’s lots of dishes on famous breakfast places’ menus that are similar to this in terms of sugar and sweetness–I’m just not much of a “sweets” person for breakfast, especially when eggs are involved. My dad goes even further–he will not eat eggs if there is jam on or near the plate, and vice versa. He would NOT have enjoyed this dish.

14-21: Pear Pandowdy

Jamie Martin Group 14: Hot Desserts, Section 3: Desserts & Baked Goods October 13, 2020October 12, 2020all-purpose flour, American, apples, autumn, baked goods, baking powder, blackberries, blueberries, brown sugar, butter, cherries, cinnamon, dessert, easy, fairly inexpensive, filling, frozen, fruit, granulated sugar, hot desserts, lemon juice, nutmeg, peaches, pears, pie crust, plums, raspberries, salt, strawberries, toppings, vegetarian

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.

14-8: Baked Alaska

Jamie Martin Group 14: Hot Desserts, Section 3: Desserts & Baked Goods July 4, 2020July 27, 20201998 dinner, 4th of July, American, blackberries, blueberries, boysenberries, cake pan, cakes, cognac, cooking class, dessert, egg whites, eggs, fairly easy, favorites, folded, granulated sugar, hot desserts, Hutton house, ice cream, inexpensive, jam/jelly/preserves, layers, liqueur, liquor, meringue, pastry bag, piped, raspberries, revisited, rum, stiff peaks, strawberries, summer, the sims, vegetarian

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.

15-17: Summery Cantaloupe

Jamie Martin Group 15: Cold Desserts, Section 3: Desserts & Baked Goods January 27, 2020March 9, 2020blackberries, blueberries, boysenberries, breakfast, brunch, cantaloupe, cassava, chilled, cold desserts, currants, dessert, easy, fairly inexpensive, fruit, fruit salad, gluten-free, honey, honeydew, lemon juice, lemons, marinated, MD2019, melon, melon baller, mixed fruit, Mother's Day, port wine, raspberries, sherry, side dish, strawberries, summer, untested, vegetarian, watermelon

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.

16-45: Raspberry Tartlettes

Jamie Martin Group 16: Pies & Cakes, Section 3: Desserts & Baked Goods December 1, 2019October 29, 2020all-purpose flour, almond paste, at work, baking cups, blackberries, blueberries, boysenberries, butter, cut in, dessert, dough, egg yolks, eggs, fairly easy, fairly expensive, food processor, fruit, garnish, gluten-free, Grand Marnier, grated, liqueur, mint, nuts, party food, pastry, pastry cups, pie crust, powdered sugar, raspberries, Silpat, snacks, strawberries, tart, tart pan, tartlette, untested, vanilla extract, vegetarian, whipping cream

I’ve used this project as an excuse to make dishes to share at work before. This time, I made 16-45: Raspberry Tartlettes for a quarterly staff meeting. I had a colleague that was interested in trying vegan recipes and another that required gluten-free dishes, so I tried to incorporate both in this attempt.

I had originally bought tartlette tins for 5-20: Golden Cheese Tartlettes, and I’m just glad I’ve finally found another use for them. There’s also 16-9: Raspberry Tart, if you’re looking for something a bit larger, but in the same ballpark.

Did you notice that there already was a #45 for Group 16? 16-45: Colonial Apple Cake is also 16-45. Good job, Simply Delicious. ?

15-49: Chocolate Pudding Deluxe

Jamie Martin Group 15: Cold Desserts, Section 3: Desserts & Baked Goods November 30, 2016July 30, 2020blackberries, blueberries, boysenberries, cake pan, chilled, chocolate, chocolate curls, coffee, cold desserts, cornstarch, creamy, dessert, egg whites, egg yolks, eggs, fairly expensive, fairly hard, folded, fruit, garnish, gelatin, gluten-free, Grand Marnier, granulated sugar, grated, melted, milk, orange juice, party food, pudding, raspberries, ring mold, rum, stiff peaks, strawberries, TGV 2016, Thanksgiving, unsweetened, untested, vanilla extract, whipping cream

The other of two desserts that I made for this year’s Thanksgiving (TGV 2016) was 15-49: Chocolate Pudding Deluxe (the first was 16-52: Apple Nut Saucepan Torte). With my family, it’s REQUIRED that there be a chocolate dessert option when having a big dinner, so I decided to give this one a whirl–I thought it’d be a nice contrast of flavors and textures when compared to the other options (the aforementioned torte and a pumpkin pie my mom made). ?

This was the third dish I made, continuing the Wednesday 11/23 portion of my holiday cooking marathon. Since the pudding needed to chill, I thought letting it rest in the fridge overnight would give it the best chance of holding together when served the next day. ?

Other dishes I made on this night (Wed. 11/23): the dressing for 1-10: Seafood Louisiana Cocktail, cranberry sauce, 16-52: Apple Nut Saucepan Torte, and a roasted garlic & herb butter to serve with 17-5: Hot Seedy Rolls.