20 Formerly Popular Deserts That Have Faded Into History

WHET the Chocolate Wafer Icebox Cake?

Marshmelliwed Meatballs

MARSHMELLOWED MEATBALLS!!!!!

If the trend is towards more health conscious desserts (as the narrator repeatedly says), why are there so damn many fat pig people walking around?

I feel like nobody talks about the Gobi desert anymore.

The German Chocolate Cake (courtesy of Baker's Chocolate, coconut, and pecans) hasn't faded into history at our house.

It remains alive and well (if only for a day or two) and very, very toothsome.

r1 Well, for one thing, Nabisco stopped making the necessary chocolate wafers.

I think pineapple upside down cake is still fairly popular. And there have been updated versions with different types of fruit, etc.

I still see Pineapple Upside Down Cake on sale in the bakery at my local grocery store.

I used to eat cobbler at restaurants all the time as a kid but I feel like I haven't seen that in forever.

The narrator of this video is the[italic] Father of Lies!

When I was in college in the early 80s I worked as a part time "houseman" for an old queen. He wore black velvet caftans to entertain in. His mainstay dessert was Baked Alaska, I had to bring it into the dining room flaming and make a big presentation. Then the boss would play his grand piano and pass out drunk.

I love pineapple upside down cake, and always have.

I’ve been experimenting with different recipes, and have now found one that is the best, with light, moist cake, surrounding pineapple still juicy.

Yum!

We have ambrosia salad at every BBQ and flag holiday celebration.

[quote]I used to eat cobbler at restaurants all the time as a kid but I feel like I haven't seen that in forever.

R10, you should check out The Peach Cobbler Factory. Everything I've ordered from them is incredible.

My late mother made THE best fruit cobblers ever. Peach, blackberry, apple, cherry--and her from-scratch Cobbler dough--oh, mama mia! Always the perfect ratio of stewed fruit to dough/crust. Heavenly, and one of the many dishes of hers I have never been able to duplicate.

You don't see brownies anymore. Everybody used to eat them. What happened to them?

Max makes the original pineapple upside down cake.

Brownies seem popular, still, to me.

Cobblers seem ripe for a comeback. They seem easy to make, just put some whipped cream or a scoop of vanilla ice cream.

Blueberry upside-down cake is a nice variation, even better with wild blueberries.

R19- That sounds YUMMY 😋

I am making that Hersheys Syrup Cake and Boiled Chocolate Icing from that Hillbilly Lady from Youtube tomorrow.

Its probably one step up from a Dump Cake.

This Boiled Icing looks like a SHITSHOW- but we do what we must.

Yep, these desserts have disappeared. Impossible to get now. It's not like you can make your own using a recipe. Impossible!

R21- Wrong

Where the FAT WHORES meet to EAT!

Pineapple upside-down cake is tasty, and with a few modest adjustments to ingredient measurements (and less the cherries) you get something more balanced and delicious than the overly sweet glop of some recipes.

Haven't had it by its name in 5 or 6 years, though where I live there are some restaurants that serve good variations on it, with pineapple and/or other fruit and with an emphasis on the caramelization.

Baked Alaska is a mainstay on cruise ships. My mom used to love Biscuit Tortoni at Italian restaurants, but I never see that on a menu.

And here’s an article about it.

Haven't seen Chiffon Cake is years and years, but its so easy to make compared to most of those other cakes they listed.

Should be easy to update it and let Chiffon Cake make a comeback!

Only fat people eat desserts and appetizers.

R5 the Atacama seems to have fallen out of popularity as well.

R28 looks like a cross between Jabba The Hut, Goo, and Cheryl

^^31 inch waist, motberfucker.

Anything flaming seems to have gone out of style, present company excluded. Baked Alaska, Bananas Foster used to always be the chic dessert at nice restaurants. I haven't seen them forever

[quote]Popular Deserts

Gobi? Sahara? Death Valley? Hot Springs?

R28 R31 also has the IQ of the raisins she claims to eat, BITCH!!!!!

r33 meet r5

Does it mention Boston Cream Pie? I lov-eed that dessert as a kid.

r34 I'm an attorney, live in Midtown, and have more $$$ than you will ever see.

^ Dude, never play the rich card. You are about to hear from 10 guys richer than you

R37- I think that comment / declaration for someone joking with you about something so mundane says far more about you than it ever could about me.

Enjoy your success!

[quote] I had to bring it into the dining room flaming

You or the dessert?

I used to make the Bacardi Rum Cake a lot in the '70s. Haven't run across it in years.

Jello molds with Lima beans? Huh?

R37, doubt it.

R41 I make that frequently for friends' birthdays. They love it!

[quote]^ Dude, never play the rich card. You are about to hear from 10 guys richer than you

I'm rich enough.

Brownies haven't disappeared. They've moved to Paris. France is now loaded with brownies and muffins.

Cobblers are easy to make, but the only time they ever seem to turn up in restaurants is at bbq or soul food places—that’s been true for years.

Angel food cake, which was ruined by rubbery supermarket versions, seem to be making a comeback, so chiffon (basically the same thing) can’t be far behind.

Boston cream pie seems to have vanished.

The range of cakes seems more narrow than in the past: white, yellow, chocolate and that awful Red Velvet.

r25 My grandmother, French-Canadian-American, made something she called bisque tortoni every Thanksgiving and Christmas. It was my very favorite part of either menu, except for the stuffing on Thanksgiving, and I looked for it for years in Italian restaurants in New York. I would order something with tortoni in the name, and what came back was ice cream. Nothing wrong with ice cream, but it wasn't my grandmother's bisque tortoni.

Years later, I learned how to cook and discovered panna cotta, and this was the actual dessert my grandmother made every year. It's very simple: cream, gelatin, vanilla, sugar, usually with the crumbled amaretti and/or a raspberry coulis. I think I'll make some soon. Thanks, OP.

R39- I was on a gay tour a year ago and this guy in our group told everyone that his salary is $400,000 per year- impressive- but I would never tell a bunch of people like that what my salary is. Why would he want to do that?

Another thing about this dude. He was on grindr everyday and showed everyone photos of the HOT guys he was having sex with. I saw the photos and something clicked. I realized that ALL of the guys he was hooking up with were HOOKERS. They all were hot young muscular guys posing kinda professionally for the camera and that's when I realized they were prostitutes. With his high salary he can certainly afford to pay for sex with hot guys. It's kinda sad he needed to brag about his high income and brag about the hot guys- I doubt he wanted anyone knowing they were prostitutes. Oddly I liked him anyway.

There’s a rich, thin attorney amongst the fatties discussing old-timey desserts. Show some respect.

Whoremongers can be fun.

You're right r50. Maybe the poor thing has nowhere else to go.

My mom used to make a great pineapple upside down cake. I’ll have to see if I can find the recipe. She hand-wrote a lot of her recipes on cards and gave them to me. (She had beautiful and perfect Palmer-method handwriting.)

Anyone care to post the list so we don’t have to watch a video?

My mom made the pineapple upside-down cake from the Bisquick box recipe. It was very good. I think you do need to use those red maraschino cherries, visually, at least.

My mother would make pineapple upside down cake for my birthday since it was my favorite.

They serve it at the 50s prime time cafe at Disney World and I had it there a few months ago, but it wasn’t nearly as good as Mom’s.

I baked a rhubarb upside cake last Sunday

Two cans of pineapple are in my pantry. I might give making a pineapple upside down cake a try.

How did the rhubarb cake turn out? I like the tartness of rhubarb.

Anyone remember TRIFLE?

You rarely see Black Forest cake anymore.

Peach melba

Chess pie

Did you steal the rhubarb for it r57?

I still see Black Forest Cake in the supermarket bakery section, but the chocolate tastes artificial.

I used to make Peach Melva as a waiter and I barely remember how to do it. Our recipe used Kirsch.

Tell me about Chess Pie.

I see Boston Cream Pie all the time, just look in the dessert section of the grocery store. Something else I noticed, they don't have cake mix commercials anymore.

I have always wanted to try Baked Alaska.

[quote]My mom made the pineapple upside-down cake from the Bisquick box recipe. It was very good. I think you do need to use those red maraschino cherries, visually, at least.

Mine did too! I think the cake part was basically the Velvet Crumb Cake recipe without the crumb topping. It really was an excellent complement to the pineapples.

[quote]I have always wanted to try Baked Alaska.

Coincidentally I just had it last week! I was at a very old-school restaurant (>100 years old) with some friends who were celebrating a birthday and an anniversary. I don't even know if it's on the menu or they just asked them to make it for them.

The only other time I've eaten it was on a cruise over 30 years ago.

Whoopie Pies

German chocolate cake, with that canned "German chocolate" frosting, is far too sweet and fake tasting to be anything toward a tantalizing cake. It's just plain gross. I'll take a plain chocolate cake a la Hershey's Cocoa can any day over that shit.

My grandmother used to serve jello on a piece of lettuce with a dollop of miracle whip.

She also made chess pie (homemade crust) and derby pie. I tried the derby pie recipe once and it came out pretty well!

My aunt still makes coconut cake every Christmas which I love.

I remember my mom making black Forrest cake and German chocolate for my dad’s birthdays.

r67, the 1997 edition of Joy of Cooking has the most wonderful German Chocolate Cake recipe. Frosting, too. I used to get so many requests for it.

R69, I'm sure that is delicious! I'm merely just dissing the processed one that you can make with the can and box cake mix.

Pancakes Barbara!

R59 could not be more wrong, if he went out and tried…!

My Mom learned to make something called a Jewish Pound Cake from my Aunt Madeline. It had nuts and raisins and was very dense. I never heard of the dessert anywhere else than in my family.

R12- I assume he was FLAMING too.

r65 was it good?

My sister LOVED the Tunnel of Fudge cake. My mom used to make it for her bday every year. I hated it. Dry and way too rich for me.

Pineapple upside down cake rocks.

I’ve been dieting so long I scarcely remember any of these desserts. I feel like I’m heedlessly throwing caution to the winds when I splash out on a small carton of raspberries and eat half of them at a single sitting while telling myself that they provide a lot of fiber, which means they’re GOOD for me.

[quote] Mine did too! I think the cake part was basically the Velvet Crumb Cake recipe without the crumb topping. It really was an excellent complement to the pineapples.

Yeah, it probably was the same base. I think the brown sugar was what made that pineapple upside-down cake good.

[quote] I feel like I’m heedlessly throwing caution to the winds when I splash out on a small carton of raspberries and eat half of them at a single sitting while telling myself that they provide a lot of fiber, which means they’re GOOD for me.

Eating half of a small container of raspberries? That's like 15 raspberries. Where's the guilt? The price?

r77 If you like pineapple desserts, you might be interested in this Pioneer Woman for Pineapple Bars. I guess it's sort of a variation on the traditional lemon bars. I'm hesitant to make it because of the unclear information about the crust. Can't tell what kind of cookies and she doesn't specify a brand or a weight or volume.

Sorry -- forgot the recipe.

R80, thanks. Yeah, the recipe is unclear re: the crust. Also, I'm not a great baker, but how damn hard is it to do one of these pressed (no-roll) crusts, which is basically a shortbread cookie. I think I'd just use a lemon bar recipe (that you know and like) and sub in pineapple juice and lime juice. (Not just the lime zest, lime juice is needed for the tartness.)

Do people still make Mamie Eisenhower fudge?

Divinity is something that was prevalent when I was growing up, but nobody makes it anymore.

Rum balls used to on every Christmas table, but I haven't seen them in years.

Men

The gift shop at Cracker Barrel sells some old timey candy and treats. I've seen pecan logs and pecan divinity in there.

My boyfriend loved to torment me by making weird cakes — I like my desserts unadventurous, just load me up on chocolate. But he makes pineapple upside down cakes and chess pie all the time and I find them tolerable but I really just want the goddamned chocolate. He also used to make this fluffy white cake that was loaded with fresh fruit and whipped cream that I loved but he stopped making it because I loved it too much. There seems to be some kind of a power struggle happening through baked goods. Namely that he has all the power since I can’t bake shit.

BAKING DOM ^

R75, just go to a bakery and buy a multiple-layer chocolate cake with frosting on it and bring it home for your birthday. That way, you can have what you want on your birthday. BF sounds passive-aggressive with his baking, frankly. Usually, bakers are people-pleasers. Not your BF.

Now that’s Queer Food! ^*^

[quote][R75], just go to a bakery and buy a multiple-layer chocolate cake with frosting on it and bring it home for your birthday.

Or for a mid-morning snack!

-Fondue is still pretty popular, at least outside the U.S

OP's YouTube video: blah, blah, blah...

"artisanal": RME

Actually, r90, I've had something very similar to that before (which was also prunes and whipped cream) and it's absolutely delicious.

Anything that you addd to whipped cream is going to be good. Its the bacon for sweets/desserts.

Here's Taste of Home's vintage dessert list.

Baked Alaska seems hard for a home cook to make. I've seen YouTubers try to make it. Even the experienced cooks, like Claire Saffitz, seem to bungle it.

Baked Pears Alicia, anymore? —Anyone!???

Twats.

r96 it's not that hard. And guess what? We made it in 7th grade Home Economics class. It was part of our grade.

This was 1981 I think.

Good for you, then, R98. That sounds like a cool (no pun intended) 7th grade Home Ec project.

My grandmother (born in 1898) used to make these delicate cookies that she called "Russian Tea Cakes."

Very light, almost like a crispy crepe maybe? God I miss that. She made a great Chess Pie too.

R1, it’s the only dessert I can reliably make. Two ingredients! But if the store is out of the cookie part—as happens around holidays—you are screwed.

While I admit Black Forest Cake is a lot harder to come by these days, it's still a favorite of mine and I buy one every year from the local bakery (that has them full time) for my birthday. I love black forest cake and don't understand why it has disappeared. It's probably my favorite cake, or at least top three.

I made a pineapple upside down cake in a small cast iron from a recipe online many years ago. It was so good.

[quote]I baked a rhubarb upside cake last Sunday

[quote]Two cans of pineapple are in my pantry. I might give making a pineapple upside down cake a try.

What kind of backasswards world is this? He's whipping up upside down cakes with the execrable rhubarb, but is somehow unfamiliar with the version involving pineapple (which, unlike rhubarb, is delicious)?

You may as well make a snot upside down cake as use rhubarb.

My grandmother used to make this plum thing from plums she grew in her backyard. It was out of this world 😋

[quote] Do people still make Mamie Eisenhower fudge?

I don't know, but I make her cream many times.

R12 Why do you put "houseman" in quotation marks? Or shouldn't we ask?

Cherries Jubilee-which I love

The Mojave used to be much more popular.

R15 try the southern living peach cobbler recipe, it is Devine !

[quote]My Mom learned to make something called a Jewish Pound Cake from my Aunt Madeline. It had nuts and raisins and was very dense. I never heard of the dessert anywhere else than in my family.

R73 - my mother also made something called Jewish pound cake.

But instead of the raisins, it had chocolate chips.

Did your mother & aunt combine the nuts/raisins with the batter?

My mother didn't: she would put some of the batter in the pan, then sprinkle the combo of walnuts, chocolate, cinnamon & sugar; then repeat that two more times.

[quote] try the southern living peach cobbler recipe, it is Devine !

No, it's divine. I'm Devine.

I can remember Baked Alaska and Lemon Torte, both were horrible.

Shoo Fly Pie and Apple Pan Dowdy.

My mom made Baked Alaska once, for a dinner party. I thought it was good.

My mom also made (at least once) the famous Ritz cracker mock apple pie.

^It was apparently popular during the Depression. Also - you shouldn't crumble the crackers in the pie - they look and feel more apple-like un-crumbled.

And btw it did taste exactly like apple pie and was delicious.

I’ve never heard of “ Dacquoise” but it looks like pavlova.

I'm with R54. Why does everything have to be done through fucking YT? A lot of us prefer to get info through reading. WTF.

R113- My Almond Torte is fabulous.

I made a batch for my friends when I had them over for lunch in March. I bought delicious Chinese food which they enjoyed very much and figured my Almond Torte would pair well with the Chinese meal. My friend used the word superb to describe my Almond Torte.

R116- It kind of looks like Pecan Pie without the pecans.

[quote][R1], it’s the only dessert I can reliably make. Two ingredients! But if the store is out of the cookie part—as happens around holidays—you are screwed.

As mentioned above, the store will be PERMANENTLY out of the "cookie part" since they're no longer made.

I used to love a good baked egg custard ... with lots of nutmeg on top. There was a cafeteria in my childhood that always had them -- in heavy green stoneware custard cups. Egg custard pie is also good ... my mother used to make it once in a while (with a regular pastry crust.)

How about a nice Apple Brown Betty?

Squash pie. I never see that any more. It was delicious.

R124- I make a fabulous Apple Crisp served with cold whipped cream.

It's a recipe from my mother's old East Hampton cookbook.

Well, get her.

Chocolate eclairs.

[quote] You may as well make a snot upside down cake as use rhubarb.

You've obviously not had a good rhubarb dessert before. My grandmother used to make a splendid rhubarb pie.

R82: Mamie's fudge is the just recipe on teh marshmello cream jar. People still make it because it is foolproof.

[quote]Chocolate eclairs.

What?!?!!?

A great strawberry rhubarb cobbler recipe if anyone needs one.

All the girls love apple Brown Betty R124.

Crystal Cruises served the BEST Baked Alaska. It was the highlight of every Captain’s dinner.

Apple Brown Betty is what my ex husband called my pork chop!!!

[quote] I can remember Baked Alaska and Lemon Torte, both were horrible.

Baked Alaska is, basically, cake and ice cream. I don't see how it was horrible unless you dislike cake and ice cream.

Same for lemon torte. What's not to like.

[quote] Eating half of a small container of raspberries? That's like 15 raspberries. Where's the guilt? The price?

The guilt is that each raspberry cost about $1 these days

$4 pint, $6.50 for two pints, at the farmer’s market.

So what, though? One can easily spend $6.50 at Starbucks or Subway, McDonald's etc. Why not buy fresh raspberries.

They are fresh at the farmer’s market! WTH?

Do people still eat apple pie with a slice of cheddar cheese on top? I remember being traumatized as a kid when I saw someone eating apple pie like this.

German chocolate cake is often made with chocolate frosting, wo the coconut stuff was used as filling and part of the top frosting. Not as excessively sweet or chewy in texture.

LOL R141 same here. I simply could not fathom the combination of apple pie with cheese when I was a child. Like - who first thought to pair them?? And I liked both (still do).

I've never heard of German chocolate cake made with chocolate frosting. Maybe it's a regional variation.

[quote]R144: I've never heard of German chocolate cake made with chocolate frosting. Maybe it's a regional variation.

That's more a feature of store-bought versions of German Sweet Chocolate Cake. But in all the examples I've seen, "the coconut stuff" was still either used on the top of the cake, or between the layers, or piped onto it for the borders. It still appears 𝑠𝑜𝑚𝑒𝑤ℎ𝑒𝑟𝑒 on or in the cake.

(example below, as filling)

The Sahara is making a comeback.

@r141, This midwestern boy wouldn't eat his apple pie without a nice slice of cheddar on top. Although I will admit that these days it doesn't seem quite as appetizing to me

Try this one. It's bait for men, too.

You’re banned from New England, flyover heathen^

[quote]R67: German chocolate cake, with that canned "German chocolate" frosting, is far too sweet and fake tasting to be anything toward a tantalizing cake. It's just plain gross. I'll take a plain chocolate cake a la Hershey's Cocoa can any day over that shit.

*GASP*

Do you mean that the only form in which you've ever had that cake was with the canned shit frosting???

Then you've never actually had German Chocolate Cake.

Making the frosting yourself isn't difficult. And the cake cannot do without it.

There's no excuse for canned frosting, ever.

^ New England, Old England, who cares 🙄

[quote]Popular Deserts

like the Mojave?

When I was little, my dad took us to lunch in a department store restaurant. (There used to be nice places to eat in department stores.) Anyway, dessert: apple pie with a slice of cheese, a scoop of vanilla ice cream, and a cinnamon syrup. So good. Honestly, the cheese may have just been a Kraft Singles slice.

It's a sweet / savory thing.

Chess pie is a regional thing---I think it's usually associated with Kentucky and Tennessee. A rather stiff custardy pie. I've actually seen it more often lately (and I live nowhere near either state) than in the last 20-30 years.

Fudge pie has origins in the same place as chess pie and also is a custard.

One of the boxed cake manufacturers had a Boston Creme Pie cake mix that was incredible. So scrumptious. No BCP I ever purchased since, has ever measured up to this boxed mix variety. I wish they still had this in the marketplace.

I had never heard of putting cheddar on blueberry pie until I watched Pulp Fiction. The girlfriend of Bruce Willis's character talks about craving that. It sounds disgusting.

People eat fruit and cheese, together. If you look at a cheese board, there's fruit on there (grapes, pears, apples, figs, etc.). So, it's actually a natural combination.

R141 I used to think it was very strange too. Then I tried it and to my surprise it was pretty good!

I remember my mother making a mincemeat pie one Christmas and no one touched it. She never made it again.

There are still “chocolate” wafers out there but they have absolutely NO chocolate taste.

I never see anyone make peanut brittle anymore. It used to be a popular homemade candy when I was a kid. Same thing with pralines.

R21 here, I made that Hersheys Chocolate Syrup Cake- I used the 'healthier" Syrup- that just has '5 ingredients" in it-

Anyway, the cake is amazing.

The boiled frosting WAS a bitch. It said 3 minutes of boiling, but it never passed the "BIG BALL" test- or something like that. (You dip your balls in water)

So i let that shit boil for 5-6 minutes and said fuck it!.

It was not right but now that it's cooled down, its pretty good.

I used to make a good chocolate syrup with Frye's Cocoa.

r162 I've made both of those in the past few years. They're both fairly easy.

I was waiting for Pancakes Barbara to make the list, like a poster above.

I don’t understand why the video said that chiffon cakes are disappearing. Every box cake sold in America uses oil as the fat and is a chiffon cake. It probably the most common cake baked in the US at least.

My grandmother made a variation of pineapple upside down cake in which she cooked two cans of crushed pineapple in heavy syrup until the juice had reduced and thickened and this was used between still warm cake layers and to lightly ice the cake. So much simpler.

For anyone interested in chess pie, I’d recommend the chocolate chess pie recipe from the Angus Barn restaurant in Raleigh, NC. It’s easy to find with a Google search. Just dive ingredients that I always have in my pantry and it comes together in ten minutes.

r166 Here's the recipe. How is this different from a regular chocolate cream pie? Or the kind made with pudding?

Is a chocolate cream pie a custard that is cooked then poured into the shell? A chocolate chess pie is very fudgy, almost like a very wet brownie, not airy and light as I expect a chocolate cream pie is.

The main difference in ingredients is that a chess pie doesn’t have any milk, just eggs, sugar, chocolate, butter, and vanilla. I add a teaspoon or two of instant coffee and a scant tablespoon of orange zest. Make sure to use a shallow pie shell, the recipe doesn’t make enough to fill a traditional depth pie pan.

In Quebec there's "tarte au sucre", sugar pie, but the filling is more "sucre a la creme" or fudge, made with butter, whole milk, brown sugar, and vanilla. Sometime a maple flavoring is added.

Real maple sugar pies might be easier to get online.

I really love boston cream pie.

Pop Tarts recently had a 'Boston Cream Pie Donut' flavor, and it was shockingly good.

What's so good about Boston cream pies? I think I haven't had a good one. It just all seems soft. I do like custards and creams and chocolate.

My friend makes peanut brittle every Christmas, and usually at least twice during the season...but often 3 or 4 times because everybody loves it. It is rather easy, just time consuming and standing in the kitchen to stir it and be patient is key.

See's Candies makes a good peanut brittle. I don't even like peanut brittle, but a friend asked me to buy her some (I did). She was enjoying eating it so much, I said, "Let me taste some of that." It really was good.

I'm guessing that you've got to eat it while it's crisp. It won't keep well in humid weather.

R23 Me! 🙌

My mother used to make strawberry rhubarb pie. So good.

R28 And?

R126 Can I have the recipe?

Nesselrode pie is one that has truly faded into history--popular between the world wars and into the 50s: cream filling with candied fruit and chestnuts. Sounds utterly disgusting.

[quote]Does it mention Boston Cream Pie? I lov-eed that dessert as a kid.

Boston Cream Pie was named the official dessert of Massachusetts in 1996. It remains very popular there.

Here's that disgusting nesselrode

[quote]I used to make Peach Melva as a waiter and I barely remember how to do it. Our recipe used Kirsch.

I assume you mean Peach Melba, unless you're talking about Jerry Seinfeld's favorite dessert, Peach Mulva.

Probably the most popular and cool dessert when I was a kid was the PARFAIT. Everybody loved them.

I always remember that on TV sitcoms, moms would make pineapple upside-down cake. But I never saw or had it in real life.

Did people regularly consume Pancakes Barbara? I never heard of it until I saw The Women.

People rarely seem to make pudding anymore, so that probably killed off parfaits.

Dig in!

Get a Boston Cream Pie from the source, Boston's Parker House Hotel. $99.95 via Goldbelly. Free shipping.

Baked Alaska

[quote]A Boston cream pie is a cake with a cream filling. The dessert acquired its name when cakes and pies were baked in the same pans, and the words were used interchangeably. In the late 19th century, this type of cake was variously called a "cream pie", a "chocolate cream pie", or a "custard cake".

In case anyone was wondering.

I got the Boston Creme Pie from Goldbelly from flour Bakery- Boston

It was the definition of meh.

I strongly prefer a yellow cake with. chocolate frosting vs. That custard, which is really the only difference. (And topped with a chocolate ganache)

That Pancakes Barbara is really basic. Maybe it's the combination of textures that would make it taste good?

It seems pretty bland. And the quality of the "chocolate sauce" probably makes or breaks it-

It would all have to be homemade and then use a really good quality icecream-

Yellow cake with chocolate frosting (incl. chocolate whipped cream) is my favorite cake, too, r188, but I do love crème pâtissière as well. In any case, thanks for the Goldbelly reportage. You may have just saved me a hundred bucks.

My favorite recipe for yellow cake is the basic 1-2-3-4 cake you'll find in lots of cookbooks, and in profusion on the internet. I discovered it in an Alice Waters cookbook years ago.

My favorite is white cake with peanut butter frosting.

R37 Yep, that sounds like something an attorney would say, all right.

[quote]Nesselrode pie is one that has truly faded into history--popular between the world wars and into the 50s: cream filling with candied fruit and chestnuts. Sounds utterly disgusting.

Actually even into the 60s. Aunt Bee makes one on The Andy Griffith Show.

R192- Sadly yeah. from one response you can feel a sociopath/elitist vibe.

Jelly rolls are something else to have disappeared, although the similar yule log cake pops up at Christmas.

Croque en bouche

r195 - i wouldn't say they've disappeared. In fact, I usually seem them around Valentine's Day.

I actually made one a couple years ago that had raspberry filling and chocolate ganache on the outside. It was delicious and an interesting (somewhat delicate) process to make it.

Shoo-Fly Pie and Black Bottom Pie.

Shoo-fly pie is pretty regional. It's also excessively sweet.

It's not jelly-filled, but cream-roll cakes are a popular Japanese dessert.

[quote] People rarely seem to make pudding anymore, so that probably killed off parfaits.

The parfaits we had weren't made of pudding, they were made of some kind of whipped cream, ice cream, and fruit, or sweetened fruit with syrup.

If you're from northern New England you may remember Indian Pudding used to be a big thing. A grainy, cornmeal and molasses (and/or syrup) thing that you served vanilla ice cream on top of.

Let me tell you something from new England that was SO GOOD-

Grapenut Custard/ Grapennut Pudding

I even bought grapenuts a few months ago to make this.

I am too lazy and figure the memory is better.

When i was a kid in the 90's I loved this at a restaurant near me.

We also had grapenut ice cream in New England which has disappeared in the last 5-10 years.

I'm from New England, never heard of grape nut ice cream and I'm 65. Where did you have it?

For R203^

Teaberry ice cream! It's crazy that it's not more popular. Such a distinct flavor.

Here in PA, I see a lot of shoofly pie. Just the sight of it makes me gag. So unappetizing.

R204- It used to be made by Giffords I believe? And I think Brighams may have made their version too.

I think Giffords had some issues a few years ago and stopped making it-

I have not been able to get it in years

I live in the NH seacoast

R207 I just found:

"What company sold an ice cream with Grape-Nuts in it?"

Gifford's distributes its Grape-Nuts ice cream to hundreds of independent ice cream shops, reaching as far south as the Carolinas and west to Indiana.

Sep 24, 2018

Not aware that Brigham's ever had it, though of course I can't say for sure.

Love Giffords, wonderful ice cream. But nearby Dunlaps is my fave.

When I was a kid, I loved the Boston cream pie that my mother made from a Duncan Hines mix.

I never liked Boston Cream pie. I wouldn't say it has "faded into history" though.

R6 It looks like a delicious cake that somebody threw up on.

R177- Apple Crisp

Butter For Baking Dish

7-8 medium apples sliced ( Granny Smith)

1 cup light brown sugar

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1 tablespoon lemon juice

2 tablespoon fresh squeezed orange juice

Grated zest of 1 orange

3/4 all purpose flour

Salt

4 tablespoons butter

1- Preheat oven to 375 degrees.

2-Butter a 1 quart baking dish (metal or a 1 quart glass dish

3- Arrange slices of apples in dish then mix 1/2 cup brown sugar with cinnamon and nutmeg and sprinkle over apples. Add juices and zest.

4- For crumb topping - mix remaining sugar with flour and a dash of salt and rub or cut in butter. Sprinkle over apple slices.

5- Bake for 35 to 40 minutes or until apples are tender and the top browned. Serve warm with cold whipped cream.

Can be made ahead of time and gently warmed in oven before serving.

R177- There are good recipes for whipped cream on the internet. Find one that calls for Pure Vanilla extract and confectioners sugar and make sure all of the ingredients and equipment are very cold before making the whipped cream- I put everything in the freezer for 20 minutes or more.

Crepes Suzette

Anybody remember the Magic Pan restaurant? They had some good savory crepes. I was never crazy about the sweet ones.

*

R203 Is Euell Gibbon’s slightly younger brother

Gibbons’

Prune Whip. I so want to make this sometime. The original Stouffer’s recipe in an old Betty Crocker cookbook. I make bread pudding too. And those cakes that make their own sauce underneath as they bake.

R190- Honestly, Boston Creme Pie is naturally BLAND- I feel the Omni House one (despite being pretty) will disappoint you just like the bland Flour Bakery one.

There are so many great treats on Goldbelly. I would recommend that Tom Cruise Doan's cake over this one- Or that Blums Cake from Valerie in LA.

(both great)

I think a chocolate eclair would be a better form of a Boston cream pie. The pastry (of the eclair) adds some texture that the BCP lacks.

Strawberry shortcake -- is it still popular?

What about lemon merangue pie?

I used to make something called Nut Brownie Pie from a recipe in the Woman's Day Encyclopedia Of Cookery.

You roll out a pie crust and then fill it with the brownie mix and walnuts ( homemade). Bake it and serve with ice cream or whipped cream if you prefer. It was rich and tasty and the pie crust added a nice contrast to the brownie part.

I'd like to make some blondies.

I just bet you would, r225.

A good Boston Cream Pie isn't BLAND. It's got a very tangy custard, and a very deep intense chocolate frosting/ganache.

R227- Years ago I very much enjoyed a Boston Cream filled donut at Dunkin Donuts.

[quote] It's got a very tangy custard

I've never had a tangy custard.

I can do a good lemon meringue pie. It's not hard. Like any pie the crust is the hardest part.

The NYT asks, “How Did Black Forest Cake Become the World’s Favorite Dessert?”

The answer involves post-colonial reverse-appropriation.

R231 it’s already been referenced up thread—catch up

Does anyone else remember Campbell's tomato soup spice cake? Campbell's used to push this in the old days.

Don't know if you'd call them a dessert or not, but Hermits, at least in the Boston area, used to be a hugely popular kind of soft, spicy cookie.

[quote]Does anyone else remember Campbell's tomato soup spice cake?

Well of course I do!

R183- I would come home from Day Camp ca. 1971 and my mother would have Pistachio pudding in the refrigerator for me in these small glass bowls. I LOVED it.

R166- What about Sponge Cake. No one here on this thread has said anything about Sponge Cake. That was my grandmother's specialty. My mother would make it too, once in a while and cut it widthwise then make a strawberry filling and frost the sides and top with whipped cream and put whole strawberries as a decoration on top- her version ( her FABULOUS version) of Strawberry Shortcake

My mother's sponge cake was Orange sponge cake I should add.

Sponge cake is a close relative of chiffon cake. Unless you're Jewish and have it for the holidays, I haven't seen or heard of sponge cake in decades.

R237- Sponge cake is still popular in the UK

They have something called Victoria Sponge Cake there.

Costco UK sells it too.

Floating Islands dessert. I had this once in Paris and thought it was the strangest dessert I've ever had.

R239 I remember K. Hepburn eating that in the movie Desk Set.

Not a dessert I guess but my mom made the best date nut bread. Loved having it with cream cheese.

Also, wasn't carrot cake huge in the '70s-'80s?

Peach cobbler is still very much on the menus here in East Texas. Mainly in bbq and diner type places. Sometimes apple but peach is always available. Blackberry not too much but maybe the cost is too prohibitive for large scale serving.

I don't think cobbler has faded into history.

R239 also called oeufs a la neige. Le Veaux D’or of blessed memory had it and Quality Bistro in NYC serves it. I order it whenever I have a chance.

I wish carrot cake would disappear.

Angel food cake, the super-fluffy, white cake made in a Bundt-type pan.

I still love carrot cake. I don't see it as a trend. I think it's a solid classic.

That floating island thing, I've seen in many books, but I've never heard about anyone actually making it or eating it.

[quote]Teaberry ice cream! It's wild that it's not more popular—such a distinct flavor.

I never knew about the ice cream, but I chewed plenty of teaberry gum as a child in the 1970s and a teen in the 1980s. R178, Nesselrode pie was delicious. I saw Panna Cotta and Plum Clafoutis on menus at upscale restaurants in the 80's. They were "new desserts" that were not too sweet. The Melting Pot is a chain fondue restaurant that still does good business. Another regional dessert (New England) was Indian Pudding, which was made with cornmeal. It was delicious, but it was rarely served in restaurants. I think it was already on its way out in the 1970s. I remember thinking Viennetta Ice Cream cake was the height of sophistication in the 80's and 90's. You can find it (the private label version) easily at Lidl grocery stores. It disappeared for a while, but it is definitely back. At 58 yo, I remember most of the desserts in the posted YouTube video, except for Dacquoise, which looks absolutely delicious.

I have made oeufs a la neige, r246. It takes a bit of time, but it's actually pretty simple to make. And simply delicious.

r238 I think the Brits call any kind of regular cake (i.e., the type of cake you'd get from a cake mix) a sponge. As opposed to genoise (which they insist on pronouncing jen-oh-WEEZ), angel food, chiffon, etc.

Carrot Cake was definitely a thing in the 70s and 80s, but it's never really gone away.

Cobbler is usually something you can find at bbq places and soul food restaurants. It's probably best at the times of year where the fruit might be fresh. I don't recall it ever being something you'd find at a less specialized restaurant unless it was the dessert "specilaity". Pie would be more common.

The tangy custard in a Boston Creme Pie is killing me.

I am the one who said BCP is bland as fuck, and read that dissenting response last night (dissenting- is that a word?) And I rolled my eyes.. TANGY CUSTARD???? I was too lazy to respond.

Laughed my ass off when someone responded!!

BCP is BLAND. The better the chococlate the better it will be.. Maybe with a thicker layer of chocolate, maybe it would be better? Maybe even some Maldon Flake Salt on the chocolate??? Hmmmm....

I love custard pies and white cake with coconut frosting. Cooks Country has an excellent recipe online.

Salt on chocolate mostly doesn't work and the last place it would come close to working is on a Boston Cream Pie. A good one has good chocolate on top and a rich custard, as well as a buttery yellow cake.

Oh, now its a RICH custard. What about tangy?

Stop trying to make BCP happen.

R251 is just super wrong, or has never had REAL Boston Cream Pie. There is NO FUCKING WAY you can call that dessert bland unless you've only had some really lame ass version, or your taste-buds have been completely destroyed by smoking or something. Seriously, WTF?

Bread pudding.

I had Indian Pudding somewhere on the Cape. I assume it turns up in old school tourist restaurants. It was ok, but I don't know that I'd make a habit out of it.

Bread pudding made a bit of a come back about 15-20 years ago. It's easy to make, but the real star is the sauce that goes with it. It still turns up on menus once in awhile.

I grew up near Boston and never had Boston Cream Pie growing up. But recently I had a good one from a local bakery and was pleasantly surprised. It's nice change from regular cake, I don't love custard in eclairs but this bakery does a nice pastry cream, and the chocolate ganache topping just makes the whole thing come together.

I miss whore hound candy.

[quote]Don't know if you'd call them a dessert or not, but Hermits, at least in the Boston area, used to be a hugely popular kind of soft, spicy cookie.

Still popular in New England, like Boston Cream Pie. A hermit is more like a soft"bar" than a standard cookie. They're made with molasses and usually contain raisins. My mother would make them occasionally but more often would pick some up at a downtown bakery.

New England desserts seem dreary. Tangy cream pie, molasses cookies and corn pudding.

It's the result of our sold, no-frills Yankee stock, R262. You sound like the kind of person who doesn't enjoy ice cream unless it has four different kinds of candy crumbled into it.

Shoo-Fly Pie and Apple Pan Dowdy!

Pancakes Barbara

I love the weird UK desserts:

Eton Mess

Trifle

Banoffee Pudding

and my favorite, Summer Pudding, made with slices of white bread (though you'd hardly know it to look at it).

I don't like those UK desserts that much, all those soft textures.

Remember lava cakes? You cut into them and the middle was like melted chocolate? I haven't seen much of those lately.

I love Eton Mess. The world needs more meringue.

What carrot cake was to the 70s, lava cake was to the 90s.

R233 / i had not thought about hermit cookies for decades. thanks!

recipes vary...... the one below is similar to what i recall

Hermit cookies seem like a cousin to oatmeal raisin cookies which remain inexplicably popular everywhere.

I don't like raisins or dates so any desserts with those are out for me.

Only the best establishments serve Cherries Jubilee.

Hermits are baked on a sheet pan and cut as bars, not dropped by the spoonful and baked as individual cookies.

[quote]Hermit cookies seem like a cousin to oatmeal raisin cookies which remain inexplicably popular everywhere.

Possibly because they're delicious?

Wrong, R274. I had Hermit Cookies all the time as a kid (Not a favorite, but they were everywhere) and they were normal cookies, like chocolate chip cookies only with dates/raisins/nuts.

Do any of you bitches have a recipe for TANGY Custard PIE????? "Boston Style"

My mouth salivates at the THOUGHT!!!

Napoleons

Still love them but they are impossible to find. I normally hate anything with a cream filling like Boston Cream Pie or chocolate eclairs (yuck to both!), but I love Napoleons.

Napoleons are nice but kind of hard to eat, IMO.

I am afraid to lose my jaw munching on peanut brittle

My favorite episode of "The Lucy Show" was the one where Lucy and Viv enter a pie baking contest. Earlier in the episode, Lucy mentions a Sunshine Cake. I'd never heard of a Sunshine Cake, so I looked it up. It's too sweet for me.

R281 that sounds like a pig pickin' cake.

R281- I do not like the way she frosted the cake. It was a sloppy job. In several instances she missed getting the frosting spread out to the edge of the cake. That BUGS me.

Nothing’s as sweet as a warm gooey slice of fur pie!

Try one of the little strip-ed ones, mawm!

R276 Not in New England

I bought some at Market Basket today

R275: Oatmeal and raisin cookies never go as quickly as the chocolate chip.

R12 did that happen to be Andre Talley?

I only get jello salad at Christmas when we have our big family party. As a kid we had jello salad at every holiday meal.

[quote]Oatmeal and raisin cookies never go as quickly as the chocolate chip.

Who the fuck cares? I happen to prefer oatmeal raisin to chocolate chip, but so what? Does that make me a bad person? Must everything be a competition?

I miss the thoroughly abandoned and completely faded into history Jello 1-2-3.

[quote]It's the result of our sold, no-frills Yankee stock, [R262]. You sound like the kind of person who doesn't enjoy ice cream unless it has four different kinds of candy crumbled into it.

Such as Ben and Jerry’s, which is made in New England?

I mistook an oatmeal-raisin cookie for a chocolate chip once. I was not happy. I loathe raisins.

[quote]I was not happy. I loathe raisins.

Not even figs! Raaaisins!!!

There is nothing better than a fresh out of the oven Oatmeal Raisin Cookie with a tall glass of milk. Chocolate Chip is a close second.

Apple pie filling with raisins - YUCK!

My Gran said it was cheating.

This thread inspired me to make a pineapple-upside down cake. It cracked really badly after I turned it over and I am despondent.

So? You can still eat it.

I’m fixin to make that sunshine cake.

[quote]R216 Anybody remember the Magic Pan restaurant? They had some good savory crepes. I was never crazy about the sweet ones.

I worked at a Magic Pan in college. The Chantilly dessert crepe was good - it was banana, apricot sauce, whipped cream and slivered almonds.

Raisins ruin perfectly good oatmeal cookies, and I will die on this hill.

Same with anyone who puts walnuts in cookies. Ugh. WTF is wrong with you. Leave that shit out.

^^ oh, P.S., staff called it The Magic Pain

^^ supposed to be under r300

[bold]: (

I like walnuts in chocolate chip cookies. Walnuts are under-rated, IMO.

I like raisins in oatmeal cookies.

Walnuts are garbage. There isn't a single thing with walnuts in it that wouldn't have been far superior with pecans instead, or even just leaving the nuts out all together.

FUCK anyone who shits on perfectly good chocolate chip cookies by putting fucking WALNUT garbage in them.

Without the walnuts, chocolate chip cookies taste flat, IMO.

[quote]Same with anyone who puts walnuts in cookies. Ugh. WTF is wrong with you. Leave that shit out.

Are you 8 years old? You obviously have a child's tastes in food. "If I don't like something, no one else should like it either!! Wahhh!!"

Mont Blanc

[quote]Mont Blanc

Spaghetti with whipped cream. My favorite.

Does anyone still make "Chocolate Angel Pie." It was popularized by Baker's German's Sweet Chocolate back in the 50s or 60s.

You make meringue crust , then fill it with a chocolate whipped cream concoction.

My boyfriend always asks me to make it for him on his birthday. And lucky me, my mom made the best, so I learned from her.

These kinds of blueberry (or cherry) cream cheese cakes (no-bake) in 9x13 pans were popular. But you don't see them much, anymore. I still like them!

Definitely an 80s thing ^ but tasty.

Carrot cake with raisins and almonds - double blech

Spotted dick

r308 I lived in Italy for six months back in 1980 and I ordered that for dessert pretty much every time I went out for dinner (it's called Monte Bianco in Italy, but it's the same thing.)

Do people still talk about the Great Victorian Desert in Australia?

I like walnuts and love pecans. I don’t think nuts belong in Toll House cookies but for non-premium chocolate chip cookies, sure. I also love raisins and/or walnuts or pecans in oatmeal cookies. I didn’t when I was a child but I do now. It’s weird how my taste changed that way. But if you hate them, that is your right!

Sorry, EL: Carrot cake with walnuts and raisins and coconut and cream cheese icing is ambrosia for me.

Seriously, when making ANY recipe that calls for walnuts, substitute pecans... it's always SIGNIFICANTLY better.

[quote]Sorry, EL: Carrot cake with walnuts and raisins and coconut and cream cheese icing is ambrosia for me.

Costco used to have a great carrot cake with cream cheese frosting and apricot filling.

For all the raisin haters, substitute dried cranberries.

I remember eclair cake lurking around in the 80s, but I haven't seen any kind of reference to it since.

Oooh, that looks good, R321.

Oh great. Two layers of that utterly bland and flavorless custard.

Sorry- I mean "TANGY CUSTARD!"

Pecans are very nice and very luxurious in that they're oily and expensive.

However, walnuts have a slightly bitter (in a good way) component that pecans don't have. For that reason, I don't think they're superfluous as "inferior" to pecans.

Speaking of "tangy custard," I had lunch at a Chinese buffet yesterday, and one of the desserts was their take on the classic southern Banana Pudding (with Nilla wafers, etc.) The pudding/custard part was oddly tangy -- almost sour. I couldn't figure out what they'd done to make it taste that way--maybe they added something acidic to the pudding in an attempt to keep the banana slices from turning brown?

It wasn't awful, but it was definitely nothing like the basic recipe.

Tangy custards:

1. Key lime pie

2. Lemon meringue pie

Not Boston cream pie

Buttermilk has a tangy taste.

R319- Apricot filling?

That sounds yummy 😋

R321- That looks yummy 😋

Banana splits

Hummingbird cake

R276 I'm not R274 but he's not wrong. Hermits are rectangular. They're sliced. I've never heard of the round "hermit cookies" of which you speak.

.....

Newman's Own Hermits.

Newman's Own Fig Newmans don't taste as good as they used to.

Spotted Dick

R324, I assure you that walnuts are not 'bitter' in any sort of 'good' way. They taste like bitter soap and ruin everything they're in. EVERY other nut is superior... almonds and pecans especially.

R332, I've had hermits most of my life, and never heard of bars or whatever... they've ALWAYS been drop cookies.

[quote]I've had hermits most of my life

But enough about your dating history ...

I prefer Herman's Hermits

[quote]I've had hermits most of my life, and never heard of bars or whatever... they've ALWAYS been drop cookies

I grew up with them, and I've only ever seen them as bars, never as drop cookies.

the number of fat whores on this thread is mind blowing

The number of people familiar with hermits (even if one here was sadly misled, perhaps as a cookie-eating child fed an ersatz version and thinking it was the real thing) would suggest that hermits are not a dessert that has faded into history.

Boiled raisin cake. My mother made them by the dozen for charity bake sales. The only way I like raisins. Easy and cheap. Must be a depression recipe.

Date nut bread with Cream Cheese served at Chock Full O Nuts

Thank you R336, spotted dick is actually very good. The issue is the fact it has a silly name.

Somebody got hurt very badly by a walnut.

No, they just taste terrible compared to nearly every other nut in existence.

I don't like walnuts a lot, but my mom loved them, the were her favorite.

Blah

R348- Sprouted Walnuts taste significantly better than Walnuts - try those.

The bitterness of walnuts makes them well-suited to those with sophisticated palates.

[quote]No, they just taste terrible compared to nearly every other nut in existence.e

One of the most popular ice cream flavors in New England is Maple Walnut. And it's delicious.

Baby-tasters have a hard time with bitter flavors.

Andrew Zimmern despises walnuts, and says he won't eat them.

But then that's just Andrew Zimmern. Consider the source.

There's a few places walnuts are appropriate, like Black Walnut Ice Cream, Walnut Fudge, and Waldorf Salad.

R355- He'll eat DEEP FRIED SQUID FECES but walnuts are repulsive to him.

No, Zimmern is pretty squeamish. Bourdain is the one who would eat pretty much anything. Guy Fieri has a couple of foods he dislikes.

IMO, it's childish for so-called food experts to have a list of disliked foods that they can't judge objectively.

Jeffrey Steingarten (food writer for Vogue) wrote a book "The Man Who Ate Everything." He put his personal dislikes aside and judged food objectively (as was possible, I guess).

I don’t dislike walnuts as long as they aren’t in carrot cake, but there is a taste that is part of their profile that I don’t particularly care for and I wouldn’t call it bitter. I love bitter foods.

Walnuts have an oily mouth feel.

Too many FUSSPOTS on this thread.

This Better than Sex Cake is a chocolate cake made with a can of diet soda and cake mix. The frosting is made of only 3 simple ingredients which are vanilla pudding, milk, and, a container of cool whip.

Looks and sounds disgusting.

That sounds really quite stomach-churning, R361.

The only thing worse than walnuts is black walnuts. They taste like SOAP.

R362- Isn't this even more disgusting -Jello Mold with Lima Beans and Sliced Olives 🤢

[quote]R358/ElderLez: I don’t dislike walnuts as long as they aren’t in carrot cake, but there is a taste that is part of their profile that I don’t particularly care for and I wouldn’t call it bitter. I love bitter foods.

It's especially important that they be fresh. When they age even a little, their oils go rancid, and using walnuts that have gone over in this way will ruin an entire dish.

In my kitchen there's ⅓ of a bag of bad walnuts, and I just haven't gotten around to throwing them out.

R366- Give them to the squirrels- they will gladly eat slightly stale nuts.

Once you open a bag of nuts, it's best to keep them in the refrigerator. Says so on the package. Helps preserve freshness.

Always keep your nut sack cool.

[quote]R367: Give them to the squirrels- they will gladly eat slightly stale nuts.

Actually, they won't. I've tried before.