When Was Dessert Food Popular - Sweet Nectar Dessert Kitchen

History of Desserts

Do you ever find yourself enjoying in a decadent dessert and wondering who came up with the idea for such a delectable treat? It appears that you are not alone in your curiosity in when and why sweets were first consumed. To help you out, we’ve assembled a brief (and delicious!) history lesson for you today. Dessert is derived from the French worddesservir, which means “to clear the table,” which translates as “to empty the plate.” This is an appropriate origin for desserts, given that the initial usage of desserts was to wash away the aftertaste of a heavy meal with something sweet in ancient times.

Indeed, custard is said to have been one of the earliest sweets to be consumed throughout the Middle Ages period.

Desserts were traditionally served with savory foods and served as nothing more than palette cleansers until the 17th century.

The growth in popularity of sweets can be attributed to the large number of sugar plantations in the New World, which allowed sugar prices to fall.

It was also during this time period that sweets became exclusively designated for the conclusion of meals, rather than being offered as palate cleansers throughout the meal in multiple minor dessert courses during the meal.

Here are some additional facts about some of our favorite sweets that we can share with you today.

History of Ice Cream

Ice cream may be traced back to the 3000th century B.C., when it was invented. Snow cones, also known as shaved ice, were the first known form of ice cream, and they are arguably the finest description of what we currently know as ice cream. Nero, the Roman Emperor, used to request fruits to be served over ice because the fruity liquids would enhance the taste of the dessert. The use of milk for ice cream dates back to 600 AD in China, when it was first introduced. Although the precise period when ice creams as we know them today came into existence is uncertain, suspicions point to Marco Polo as the traveler who brought the secrets of ice creams with him on his journeys.

History of Chocolate

While chocolate is not a dessert in and of itself, it is a common component in a broad variety of sweet dishes and beverages. After being introduced to Europe, chocolate was mixed with sugar and milk to take on the form that we are familiar with today. Originally, chocolate was used for its bitter properties by the ancient Mayan civilization; however, after being introduced to Europe, chocolate was mixed with sugar and milk to take on the form that we are familiar with today. Chocolate was formerly held in such high regard by the Aztecs that it was utilized as a sort of money in their ancient civilization.

Desserts have long been considered a sign of riches, royalty, and even military strength, so I suppose we should all consider ourselves fortunate to be able to indulge in these delectable treats whenever we like.
Perhaps there are still more delicacies available that are making their way down to the lower levels of the social ladder.
Cookie orders may be placed online, and pies can be ordered through the mail as well.
Jenna Huntsberger is the author of this piece.
In 2011, after recognizing that pastry was her true love, she started her own business, Whisked!, which sold baked products at a local farmer’s market.

Whisked! cookies and pies are now available in more than 100 retail locations, and the company has been highlighted in media such as the Washington Post, the Washington City Paper, and National Public Radio (NPR).

dessert

Pop Culture is a popular topic of conversation in the entertainment industry. The final course of a meal is called a dessert. Cake, ice cream, pudding, or fresh or cooked fruit are all common dessert options in the United States. Dessert is typically served after dinner. Foods traditionally served at the end of a British meal include nuts, fruits and/or dessert wines, while those served at the end of a French meal include fruit, cheese and wine; in both Britain and France, a more elaborate meal would include a sweetcourse that would be served before the dessert offerings.

Other rich desserts based on eggs, milk, and fruits are also popular among the population.
Sweet puddings and rich cakes flavored with rosewater, honey, and almonds are available in Indian cuisine.
The consumption of intricate confections as snacks rather than as part of a meal is common in Japanese and Chinese cultures.
Food may be more than simply a mouthwatering treat.
After reaching its height at the banquets of European courts during the 18th and 19th centuries when the need for ostentation and artifice coupled with the broad availability of refined sugar and flour, the dessert course has remained popular ever since.
a slice of apple pie Apple pie is a dish that is popular in the United States.
Sweet port, sherry, and madeira from Portugal; Tokaj Aszu from Hungary; sauternes from France; Greek mavrodaphne from Greece; and German Auslese, Beerenauslese, and Trockenbeerenauslese bottlings from Germany are among the most notable.
Those in charge of editing the Encyclopaedia Britannica Kara Rogers has made the most current revisions and updates to this page.

5 Things You Probably Didn’t Know About the History of Dessert

According to culinary historian Deborah Krohn and chef Yotam Ottolenghi, the modern dessert as we know it has only been around since the seventeenth century. The chef and authorYotam Ottolenghi took the stage at the Metropolitan Museum of Art on a warm summer evening, dressed as a nobleman from theancien régime, as if he were hoping to meet with Louis XIV at Versailles. He was dressed instead to speak with culinary historian Deborah Krohn about Versailles and the exquisite cakes, pastries, and sugar sculptures that infused the palace with a spirit of excess and indulgence that finally engulfed it.

Oliveira, and Janice Wong, among others.

In addition, when it comes to cuisine, “Ottolenghi made the statement.

You went to see, to be thrilled and astonished, and that is exactly what you got.

Occasionally, I compare it to the movie Jurassic Park, in which dinosaurs roam freely and are completely unaware that the end is near.” During a pre-feast discussion, Ottolenghi and Krohn addressed the unexpected history of dessert through the perspective of Versailles, including the following five facts about pastry that you may not have known:

1. In the sixteenth century, “dessert” was glorified Tupperware that you wouldn’t want to eat.

According to culinary historian Deborah Krohn and chef Yotam Ottolenghi, dessert as we know it now has likely only existed since the seventeenth century. The chef and authorYotam Ottolenghi took the stage at the Metropolitan Museum of Art on a warm summer evening, dressed as a nobleman of theancien régime, one who could have been hoping to speak with Louis XIV at Versailles. As an alternative, Ottolenghi was dressed for a conversation with culinary historian Deborah Krohn about Versailles, and the extravagant cakes, pastries, and sugar sculptures that filled the palace with the spirit of excess and indulgence that finally engulfed it In addition to providing attendees with a glimpse into the Metropolitan Museum of Art’s Visitors to Versailles exhibition, the event also featured tastings of 17th-century desserts created by some of the world’s most celebrated pastry chefs, including Dominique Ansel, Dinara Kasko, Ghaya F.

Oliveira, and Janice Wong.

“Every idea we have about decadence, about pushing the frontiers of every imaginable art form—architecture, design, landscape, and so on—comes to life when we see Versailles in person.

To see, be thrilled, and be impressed is exactly what you came for.

Sometimes I compare it to the movie Jurassic Park, where dinosaurs are roaming about and have no idea that the end is near.” During a pre-feast discussion, Ottolenghi and Krohn reviewed the strange history of dessert through the prism of Versailles, revealing the following five truths about pastry that you may not have known:

2. In fact, dessert wasn’t really a thing until the seventeenth century.

In fact, according to Krohn, the first dessert cookbook didn’t appear until the seventeenth century, when the concept of having a distinct course for sweets was first introduced. In the seventeenth century, sweet and savory foods were served on tables that were indistinguishable from one another, according to the historian. That people began to make and appreciate sweet desserts was partly due to the cultivation of New World plantations, which reduced the price of sugar and allowed it to become the primary ingredient in dishes rather than just a spice that enhanced the flavor of dishes or preserved them after they had been prepared.

DAGLI ORTI/Getty Images

3. Desserts were served in the middle of the meal.

She explained that “over time, there was the emergence of a course called “entremet” in between dishes, and that “entremet” is still served at some high-end restaurants, where a sorbet course is served, which is the final relic of the entremet.” “However, dessert began to be offered at the conclusion of the meal, and by the middle of the seventeenth century, there are cookbooks dedicated just to desserts—sweet courses eaten at the conclusion of the meal.”

4. At Versailles, out-of-season fruit was all the rage.

It was Louis the XIV who took great satisfaction in cultivating fruits in the middle of winter, at a time when they were not ordinarily cultivated, in order to display his power over nature, as noted by Ottolenghi. According to her, “fruit has always been the most significant component of the sweet course, and this has been true since the late Middle Ages.” “Fruit gets more and more sculptural, and it begins to be served in pyramids as a result of this development. It becomes a competition to show off all of the fruits you can produce.

He was a true master of the skill of growing things beneath glass bells, which was the forerunner of modern greenhouse technology.” Feast-of-Versailles-2-FT.jpeg

5. Sugar was understood as a medium for sculpting art, similar to porcelain and bronze, more than it was as an ingredient for making sweets.

Even Bernini sculpted using sugar, according to legend. According to Krohn, the material was “nearly like porcelain.” “Because it does not require firing, it was obviously far less difficult than porcelain to make. Sugar may be sculpted by mixing it with a type of gum and allowing it to set till it is practically indistinguishable from porcelain once it has hardened. Beginning in the seventeenth century, artists such as Bernini would occasionally design a sugar sculpture for a lavish dinner, using the same process that he would use to create marble or bronze sculptures.” “Sugar was the tool through which you could blur the boundaries between food and art,” Ottolenghi continued.

The Invention of Dessert

Many people believe that a supper isn’t complete until there is dessert. The habit of closing a meal with a small piece of sweet food has its beginnings in the French countryside. According to French cuisine expert Maryann Tebben, the French dessert has been present for centuries, yet it has undergone significant transformations over that period. Desserts were not often seen in French recipes from the Middle Ages to the Renaissance, though. Instead, they offered recipes for entremets, which are “interval” meals that are served between bigger courses and can be either sweet or savory in nature.

Napkins and tablecloths should be replaced before the last dish, which at the time was a delicate fruit course, according to etiquette.
According to Tebben, during the seventeenth and eighteenth centuries, the majority of the delicacies were fruit-based, with jams and preserves being often used.
Slowly, however, the flavor of desserts began to be overshadowed by the beautiful display of the desserts.
In other cases, elaborately made sugar figurines were the focal point of dessert presentations and were seldom if ever consumed in their whole.

Among others who have done so, according to Tebben, are those who have “created the severed head of Louis XV, a combat scenario complete with troops and cannons, and the rock of Gibraltar out of sugar, all of which is edible, but one can’t envision an elegant dinner guest nibbling on a sugar soldier.” Indeed.

“Instead of a specialized, solitary aesthetic impact,” Tebben writes, hosts offered “individual desserts, with names and common shapes that formed a shared history rather than a specialized, distinct visual impression.” In the late eighteenth and early nineteenth centuries, technological advancements and increased trade provided up new opportunities for the production of populist confections.

However, while banquets may still offer visually stunning sweets, such as the three-tiered castle-shaped cake with lakes of jam and hazelnut boats depicted in Madame Bovary, the guests are not required to consume this work of art.

Today, of course, sugar is inexpensive enough that low-quality, mass-produced replicas of French confections are readily available to people all over the world, albeit at a great cost to human health in the process.

Nonetheless, depending on your preferences, a creamy Ho Ho or Hostess fruit pie may seem like a significant step up from a plum served on a sophisticated metal sculpture of the same namesake.

Resources

JSTOR is a digital library for scholars, researchers, and students that is open to the public 24/7. JSTOR Daily readers may have access to the original research that underpins our stories for free by visiting the JSTOR website. Published in Gastronomica, Vol. 15, No. 2 (Summer 2015), pp. 10-25, by Maryann Tebben The University of California Press (UC Press)

10 Most Popular Desserts in America

Who doesn’t have a need for a delicious, luscious dessert, especially after a hearty dinner? Interestingly, the term “desservir” derives from the French word “desservir,” which translates as “to clear away,” in this case, the leftovers from the dinner table. And, depending on where you are in the world, it may include a range of sweet sweets to enjoy following supper. In China, it is possible that it will contain delicious red beans or dates. Flan is a dish that might be served in Mexico. Generally speaking, the sweeter the dessert, the better it is in the United States.

Take, for example, apple pie, which was not invented in the United States but is as American as, well, apple pie.

Join us as we count down the top ten most popular desserts available in the United States of America.

10: Cheesecake

However, while many people believe that the cheesecake got its start in New York, its roots may be traced back to ancient Greece and the island of Samos. It is believed that the earliest recipe for Greek cheesecake was written by the writer Athenaeus around 230 A.D., and that cheese molds dating back to 2000 B.C.E. have been discovered there by anthropologists. In 1872, however, it was Americans who introduced cream cheese to the cake. When a New York dairy farmer attempted to recreate the French cheese Neufchatel by mistake, he accidently developed what we now know as Philadelphia Cream Cheese.

It’s served without any additional ingredients or garnishes, just as it is.

9: Cupcakes

Cupcakes are no longer reserved for children. And if you’re looking for a treat that’s completely customized to your preferences, visit your local gourmet cupcake store. Cupcakes — especially cupcake bakeries — are extremely popular in the United States, and it’s simple to understand why. Every cake flavor imaginable is represented in miniature form by these little, visually gorgeous cakes. You can expect to find anything from the conventional vanilla and chocolate varieties to more exotic flavors such as Key lime pie, red velvet, and cookies ‘n’ cream in this collection.

However, you are not need to purchase them from a specialized gourmet store. In addition, you may bake beautiful cupcakes at home using a muffin pan and fancy paper liners to decorate them.

8: Jell-O

Jell-O will always have a place in my heart. At least, that’s what the dessert’s iconic vintage advertisement proclaims. Although Jell-O is a trademarked brand name, it has come to be associated with any type of gelatinessert, and the jiggling has an undoubtedly amusing appeal. Easy to prepare, it requires little cleaning and may be served immediately. All that is required is the addition of boiling water to the powdered mix, followed by a few hours of chilling. Listed below is some information you may not be aware of: It is a refined form of collagen, a natural protein present in the tendons, ligaments, and tissues of animals.

Cooking the connective tissues, bones, and skins of animals results in the creation of this dish.

Take the powdered gelatin and combine it with some artificial sweetener and food coloring to create a very popular dessert.

7: Carrot Cake

Carrot cake, how I love thee. Not only is it equally creamy and wonderful, but it’s also quite probably the greatest dessert to select when you want to mislead yourself into believing you’re eating healthily because it’s so rich and creamy. Carrots are beneficial to your health, so carrot cake can’t be all that horrible, can it? Unfortunately, this is not the case. Carrot cake, which first became famous in the United States in the mid-20th century, is a wonderful combination of sweet and spicy cake that is topped with cream cheese frosting (made from cream cheese, butter, powdered sugar and vanilla extract).

For those who are concerned about fat and calories, you can simply lighten up this recipe by making a few easy tweaks, such as lowering the quantity of sugar and oil used, and adding crushed pineapple to keep the moistness of the cake.

6: Apple Pie

Baseball, hot dogs, and apple pie are some of the things that define America. Apple pie, on the other hand, was not even invented in the United States. Apple pies and tarts may be traced all the way back to the 14th century in European cuisine. The earliest known apple pie recipes date back to 1390, and they employed honey instead of the then-rarely used sugar. The pie gained popularity in the United Kingdom throughout the 1700s, and it was later introduced to the new American colonial territories.

When Americans celebrate their independence from England on July 4, apple pie may be found on picnic tables all around the country, owing to the “red, white and blue” symbolism associated with the holiday.

The classic flakey crust apple pie and the Dutch apple pie, often known as crumb apple pie, are the two most popular variations of the dish. Even while most people enjoy their apple pies fresh and warm from the oven, frozen apple pies are still popular, as Sara Lee can attest.

5: Ice Cream

Despite the fact that the origins of ice cream are not known, culinary historians typically attribute its discovery to the Chinese and the flavored ices they ate as far back as 3000 BCE. Marco Polo is credited with bringing the concept to Italy, where it was developed into the familiar ice cream that we know and love today in the 17th century, according to legend. In the year 1792, the cookbook “The New Art of Cookery, According to Present Practice” is considered to have contained the earliest known ice cream recipe in the United States.

A variety of flavors have come and gone throughout the years, but none have had as much impact on the ice cream industry as cookies n’ cream in 1979 and chocolate chip cookie dough in 1991.

4: Brownies

Brownies are a dessert that may be served hot or cold, from scratch or from a mix, and they are one of the most adaptable sweets available, providing you appreciate a lot of chocolate. The consistency of certain brownie aficionados want their creations to be more cake-like, but others prefer their creations to be fudgier and moister. In general, the amount of eggs and fat you use in the recipe, as well as the length of time you bake them, will determine how nicely your brownies come out. Brownies can also be customized to suit your specific preferences.

Cream cheese, peanut butter or chocolate chips, coffee, white chocolate, and frosting, for example, are all common additions to cupcakes.

3: Chocolate Chip Cookies

When it comes to cookie recipes, there are few that are more popular than the classic chocolate chip recipe. The combination of cookie dough with those delectable semisweet chocolate morsels is difficult to surpass, especially when they are freshly baked and still warm from the oven. Chocolate chip cookies, on the other hand, are unmistakably American. Ruth Wakefield, who owned and operated the Toll House restaurant in Whitman, Massachusetts, came up with the dish in the late 1930s. As a result of her dish’s popularity with her visitors, it was featured on Betty Crocker’s radio program, and in 1939, Wakefield sold the recipe rights to Nestlé.

2: German Chocolate Cake

It was really “Mahogany cakes” that were the very first chocolate cakes in American history, and they date back to the late 1800s. Around 1886, recipes for mahogany cakes began to emerge in cookbooks such as Sarah Tyson Rorer’s “The Philadelphia Cookbook,” which contained recipes for other cakes. Baker’s chocolate firm was named after Sam German, who was working at the same time to develop sweet baking chocolate for the Baker’s chocolate company.

However, “German’s Chocolate” did not become popular until the late 1950s. That’s when the Dallas Morning Star published the recipe for what we now know as German chocolate cake; the recipe went viral, and the rest, as they say, was history.

1: Fudge

They were called “Mahogany cakes” at the time, and they were made in the late 1800s and were the first chocolate cakes in American history. From approximately 1886, recipes for mahogany cakes appeared in cookbooks such as Sarah Tyson Rorer’s “The Philadelphia Cookbook,” which was published in Philadelphia. Baker’s chocolate firm was named after Sam German, who was working at the same time to develop sweet baking chocolate for the Baker’s Chocolate Company. However, it wasn’t until the late 1950s that “German’s Chocolate” gained popularity.

Lots More Information

Jackie Burrell is the author of this work. “To make the tastiest bar cookies, include your preferred flavors into the batter.” “Chocolate Cake,” San Jose Mercury News (Dec. 13, 2011)
Chocolates (Dec. 15, 2011)
San Jose Mercury News (Dec. 13, 2011). Eating Well, published in 2008 (Dec. 15, 2011). “Carrot Cake,” as they say in the UK. Food Channel (accessed on December 15, 2011)
April/May 2005. “The Top 15 Most Popular Ice Cream Flavors.” “The Top 15 Most Popular Ice Cream Flavors.” Foodchannel.com. The Huffington Post reported on December 15, 2011, that “Eating Raw Cookie Dough Really Can Make You Sick – in Unexpected Ways.” Hungry Monster, published on December 9, 2011 (updated on December 15, 2011). “The History of Cheesecake.” The year 2008 is a year of transition (Dec. 15, 2011). This is the JELL-O Gallery, which has the ID 9671. “The Origins of JELL-O.” “The History of JELL-O.” Tamsyn Kent (2008, December 15, 2011)
Kent, Tamsyn. “It’s the cupcake renaissance.” Loeper, Kelly, and the BBC, October 23, 2009 (December 15, 2011)
BBC. “Low-fat carrot cake versus traditional carrot cake.” The Journal: Queen’s University, published on December 11, 2011 (accessed on December 15, 2011)
Malgieri, Nick, “Cakes: Recipes and Tips,” published on December 15, 2011. Epicurious. “Carrot Cake Cookies,” published in Martha Stewart Living on December 15, 2011. “Making Fudge,” Martha Stewart Living (December 15, 2011)
Martha Stewart Living. Lynn Olver’s blog, published on December 15, 2011, is a good place to start. “Ice Cream,” according to the Food Timeline. Jane Marchiony Paretti, Jane Marchiony Paretti, Jane Marchiony “The man who was responsible for the invention of the ice cream cone” You may enjoy the meal because Italo Marchiony invented it – and he invented it in Hoboken.” The Hudson Reporter published an article on December 15, 2011 titled “A History of Apple Pie.” Pie Space published an article titled “A History of Apple Pie.” “Taste Test — Brownie Mixes,” December 5, 2008 (accessed December 15, 2011)
Santos-Neves, Carolina. Epicurious. On the 16th of December, 2011, “Cheesecake History,” according to What’s Cooking America. 2008 (as of December 15, 2011)
“The History of Apple Pie,” according to What’s Cooking America. Whole Foods Market, “Carrots,” (Dec. 15, 2011). The year 2011 is a year of transition (Dec. 15, 2011) “The History of Fudge,” by Woodstock Candy, dbid=21. 2011 (Dec. 15, 2011)
2011 (Dec. 15, 2011)

The Most Popular Dessert the Year You Were Born

When I truly want to wow my guests, I make this delectable bread pudding to present them. I’m able to whip up this masterpiece in a jiffy using only a few basic ingredients: bread, eggs, sugar, and chocolate. — Erin Chilcoat lives in Smithtown, New York, and she is a writer. 2/61

1941: Pecan Pie

My visitors are always impressed when I offer them this delectable bread pudding. I’m able to whip up this masterpiece in a jiffy with only a few basic ingredients: bread, eggs, sugar, and chocolate! — In Smithtown, New York, Erin Chilcoat is a writer. 2/61

1942: Gingerbread

When I discovered that this dish was a favorite of my husband’s, I asked my mother-in-law for the recipe. Now I bake it anytime he requests an extra-special treat, which is rather often. The combination of spice cake and lemony sauce makes us both happy. Karen Oak, of Pocatello, Idaho, sent in this message. 4/61

1943: Pineapple Upside-Down Cake

There is nothing more classic than this pineapple upside-down cake, and it will never go out of style! If you don’t have pineapple on hand, peaches or a mix of cranberries and orange are also wonderful alternatives to the classic pineapple. Barbara Melton, a resident of Paola, Kansas 5/61

1944: Mincemeat Pie

When my daughter was ten years old, she used these bars to win the grand champion title at the Alaska State Fair. The topping is wonderful, although it is a little crumbly; if you want perfectly edged cookies, freeze the cookies before you cut them. • Mary Bohanan (Sparks, Nevada) — 6/61

1945: Lazy Daisy Cake

This dish was traditionally referred to as Mama’s “never fail” recipe. I’m guessing the same is true for me, given that I’ve entered this lazy daisy cake in contests and won prizes with it in the past.

This delectable dessert is a family favorite, and it always brings back happy memories of our beloved Mama. Carrie Bartlett of Gallatin, Tennessee, sent in this message. 7/61

1946: Brown Betty

If I were to characterize the “Betty” of Apple Brown, I would say In my opinion, Betty would be an intelligent and economical Southern lady with a penchant for whipping up simple, soul-warming treats. Spiced apples are slow-cooked between layers of cinnamon-raisin bread cubes in this sweet dish, which is a delightful twist on the usual oven-baked classic. —Heather Demeritte from Scottsdale, Arizona. 8/61

1947: Molasses Cookies

Whenever I make these soft molasses cookies, it becomes a family favorite. In addition, these chewy molasses cookies are perfect for delivering as Christmas presents or to military serving overseas. — Kristine Chayes of Smithtown, New York, is a writer. 9/61

1948: Chiffon Cake

My father’s favorite cake was this delicious, light lemon chiffon cake. Mom changed the original recipe to incorporate lemons, which she found online. I’m not much of a baker, but my family always raves over this dessert when I prepare it for them. Clarkston, Washington resident Trisha Kammers wrote in to say 10/61

1949: Jell-O Salad

Presented here is a visually appealing salad that my mother prepares for Christmas dinner every year. If you want to construct additional color combinations for special festivals or other parties, you may pick other tastes to use. • Jan Hemness, from Stockton, Missouri. 11/61

1950: Rice Cream

This dish, which originated in Sweden, is well-known among our Minnesota friends who gather for church suppers. Furthermore, it makes an excellent complement to family gatherings and celebrations. Because it’s so delicious, I frequently make two batches at a time. Liri Jeane Schlecht of Wimbledon, North Dakota, sent this message. 12/61

1951: Bananas Foster

In this classic dessert made simple, the tastes of caramel, rum, and walnut harmoniously enhance the flavors of fresh bananas. —Crystal Jo Bruns lives in Iliff, Colorado with her husband. 13/61

1952: Baked Alaska

Surprise, surprise—ice there’s cream hidden within these miniature showstoppers! The beautiful presentation will be a hit with the dinner party attendees. — 14th of 61 Taste of Home Test Kitchens

1953: Peach Cobbler

I was lucky enough to get this peach cobbler recipe from my mother, who obtained it from a friend of hers many years ago and generously shared with me. Because Boise is centrally located between two major fruit-producing regions in our state, peaches are abundant throughout the summer months. —Ruby Ewart, of Boise, Idaho, says 15/61

1954: Marshmallow Creme Fudge

My sister sent me the recipe for this ridiculously simple peanut butter fudge with marshmallow cream, which I absolutely loved. When making this delectable delicacy, I prefer to use creamy peanut butter, but chunky peanut butter would do just well as well. Mary Jane Rummel of Linglestown, Pennsylvania, sent this in. 16/61

1955: Banana Pudding

It was more than two years before I saw my son, Lance Corporal Eric Harris, when he enrolled in the Marine Corps after graduating from high school. So, when I saw him arrive at the airport, all I did was grab his arm and break down in tears in front of him.

As soon as we arrived at our destination, he devoured two servings of my simple banana pudding recipe. He’s a genuine southern gentleman! Although it is considered a dessert, you may have it for breakfast, lunch, or supper. •Stephanie Harris from Montpelier, Virginia 17/61

1956: Baked Apples

Following his high school graduation, Lance Corporal Eric Harris joined the Marine Corps. It was more than two years before I saw him again. So, when I saw him arrive at the airport, all I did was grab his arm and collapse into tears on his shoulder. We arrived at our destination and he devoured two bowls of my simple banana pudding recipe as soon as we got inside. This gentleman is an authentic southern gentleman. If you want to have this for breakfast, lunch or supper, it’s a great option. —Stephanie Harris from Montpelier, Virginia.

1957: Angel Food Cake

Angel food cake is the go-to base for creating amazing desserts since it is so forgiving. Serve it with a simple glaze, or top it with fresh fruit, chocolate sauce, or nuts sprinkling for a more festive presentation. A letter from Milwaukee, Wisconsin resident Leah Rekau 19/61

1958: Rice Pudding

This arroz con leche dish, which is sweet and straightforward, is a true comfort food in any language. The toasty raisin and cinnamon tastes will be a hit with you. It’s also delicious when served cold. — Canyon Country, California’s Marina Castle Kelley is a beautiful spot. 20/61

1959: Chocolate Cake

Years ago, I traveled 4-and-a-half hours to enter a cake contest, the entire while carrying my submission in my lap. But it was worth it. With just one mouthful, you’ll understand why this velvety beauty was chosen the greatest chocolate cake recipe and earned first place in the competition. Sandra Johnson, of Tioga, Pennsylvania, sent in this message. 21/61

1960: Lane Cake

This southern-style dessert is a personal favorite of mine, and it’s a hit with my dinner guests as well. This variation of fruitcake, made with nuts, cherries, and raisins in the filling and topping, reminds me of a fruitcake—only much better! —Mabel Parvi, Ridgefield, Washington (22/61).

1961: Butterscotch Crunchies

This recipe was created by my grandmother, who handed them to my cousin Vonnie and me when our parents didn’t want us to eat any more sweets in the house. Christine Schwester, Divide (Colorado), writes: 23/61

1962: Apple Pie

I recall returning home after a softball game dejected one day. We had lost the game. “Perhaps a taste of my handmade apple pie would make you feel better,” Grandma said, in her infinite wisdom. Grandma was correct after all it took was one mouthful. Unless you want to learn how to create handmade apple pie filling from scratch, this is the only recipe you’ll ever need. —Maggie Greene from Granite Falls, Washington 24/61

1963: Tomato Soup Cake

The use of canned tomato soup in place of part of the oil in this spice cake helps to reduce the fat content, improve the color, and (surprise!) improve the taste. Scotts Valley, California resident Hannah Thompson shared her thoughts. 25/61

1964: Banana Split

It features the characteristic flavor of a banana split, which makes it a charming and delectable treat. It’s a refreshing, creamy delicacy that requires no last-minute preparation because it can be served straight from the freezer. It consistently receives positive feedback from our large family. — Marye Franzen, a resident of Gothenburg, Nebraska 26/61

1965: Cranberry Mallow Pie

It’s time to talk about delectable summer sweets – this one is bright, refreshing, and sweet.

My favorite fruit is fresh raspberries, and my favorite dessert is pie. Fresh raspberries are my favorite fruit, and pie is my favorite dessert. Consequently, this is the ideal combo for me! I believe you will appreciate it as well. —Deanna Richter, a resident of Elmore, Minnesota. 27/61

1966: Tiramisu

It’s time to talk about delectable summer sweets – this one is bright, refreshing, and delicious. I adore fresh raspberries as a fruit and pie as a dessert, so these are my go-to choices. Therefore, this is the ideal combo for me. I believe you will find it enjoyable as well. —Deanna Richter, who resides in Elmore, Minnesota. 27/61

1967: Floating Islands

This exquisite dessert has been passed down through my family from generation to generation. It all started with my Russian great-grandmother, who immigrated to the United States more than a century ago. Her recipe is a wonderful way to carry on the family legacy. — Tonya Burkhard of Palm Coast, Florida, sent in this photo. 29/61

1968: Frozen Lemon Pie

Crushed lemon sandwich cookies are used to add more flavor to this creamy pie. Store it in the freezer for times when you need a low-sugar dessert on hand in a need. East Prairie, Mississippi resident Emma Overby shared her thoughts on the subject. 30/61

1969: Jell-O Mold

Everyone like this gelatin since you can’t go wrong with fresh berries, and this gelatin is no exception. —Nicole Nemeth, of Komoka, in the province of Ontario 31/61

1970: Fondue

This dish is simple to prepare while still looking elegant. Keep the supplies on hand in case you need to host a last-minute party. —Christopher Bingham, Grand Rapids, Michigan (32/61).

1971: Grasshopper Brownies

It is one of the finest aspects of this recipe that these mint chocolate brownies get even more moist after being stored in the refrigerator for a day or two. At our house, the difficulty is that no one can leave them alone for that long of a period of time! She is Helen Baines, of Elkton, Maryland. 33/61

1972: Ambrosia Salad

Leaving these mint chocolate brownies in the refrigerator for a day or two will make them even more moist, which is one of the nicest things about this recipe! Everyone in our family is unable to leave them alone for such an extended period of time. She is Helen Baines of Elkton, Maryland. 33/61

1973: Apple Swirl Cake

It is one of the finest aspects of this recipe that the mint chocolate brownies get even more moist after being stored in the refrigerator for a day or two. At our house, the difficulty is that no one can leave children alone for that long of a period of time. —Helen Baines, of Elkton, Maryland 33/61

1974: Watergate Salad

At a family gathering, I was given this recipe by a cousin-in-law, who was also present. Since then, I’ve taken it to a number of social functions on my own. We also like to serve it as a dessert to our guests. —Kelli Giffen from Barrie, Ontario, Canada 36/61

1975: Carrot Cake

This cake, which has a pleasingly moist texture, is the one that I have requested that my mother prepare for me on my birthday every year. Sugary carrots and a dash of cinnamon are sprinkled throughout the dish. The fluffy buttery frosting is delectable, especially when chopped walnuts are included in. There is never enough of this handmade carrot cake—it is better than any other carrot cake recipe I’ve tried and tastes even better than it looks! Kim Orr, of West Grove, Pennsylvania, sent the following response: 37/61

1976: Peanut Butter Cookies

These simple peanut butter cookies, which do not include any brown sugar, have an incredible amount of taste.

I prepare these on a regular basis since I always have the necessary ingredients in my pantry. —Maggie Schimmel from Wauwatosa, Wisconsin 38/61

1977: 7-UP Cake

This 7UP pound cake recipe was given to me by my grandma. In addition to being tasty, this 7UP cake symbolizes family tradition, connection, and love, among other things. The following is an email from Marsha Davis of Desert Hot Springs, California. 39/61

1978: Caramel Apples

In preparation for the arrival of the caramel apple season, we wrap apples in salted pecans and sprinkle them with handmade fudge. Use honey-roasted peanuts to add a distinct level of crunch to your dish. Cori Cooper from Flagstaff, Arizona, contributed to this article. 40/61

1979: Hummingbird Cake

My father’s favorite cake is this amazing hummingbird cake, which is why I usually prepare it on his birthday. A beautiful dessert for any occasion, it goes especially well with a summer lunch. Nancy Zimmerman, Cape May Court House, Cape May County, New Jersey 41/61

1980: Oatmeal Scotchies

We don’t have time to finish a batch of cookies when we have a cookie-loving spouse and seven children! In order to produce three distinct sorts of this enormous dish, I divide it in thirds and make three separate types to delight everyone. One with chocolate chips and almonds, another with raisins, and a third with butterscotch chips are among the options. Everyone is in good spirits! LISA COOPER from Paris, Texas says: 42/61

1981: Mud Pie

The recipe for this delicacy, which appears to be time-consuming but is actually rather simple, has become a tradition in my household. Although I favor the mocha flavor, chocolate chip ice cream may be preferred by those who want pure chocolate. Making the cookie crust is a piece of cake. Delenzini-Wilkerson of Lusby, Maryland, sent in this message: 43/61

1982: Poke Cake

There are certain desserts that appear complicated but are actually rather simple, and this is one of them. My favorite variation is the mocha variety, however chocolate chip ice cream may be preferred by those who want their desserts completely chocolate. It takes only a few minutes to prepare the cookie dough crust. Delenzini-Wilkerson of Lusby, Maryland, contributed to this article. 43/61

1983: Snickerdoodles

Even while the origins of this whimsically called dessert are highly debated, the widespread appeal of this traditional cinnamon-sugar-coated cookie is undeniably widespread! — Cooking at the Taste of Home Test Kitchen45/61

1984: Pumpkin Pie

Although the origins of this wacky-sounding confection are debated, the widespread appeal of this traditional cinnamon-sugar-coated cookie is undisputable. — Taste of Home Test Kitchen 45 out of 61 points

1985: Trifle

This decadent, irresistible peanut butter brownie trifle serves a crowd and incorporates the ever-popular mix of chocolate and peanut butter as its main ingredients. Consider serving this dessert at your next get-together. Nancy Foust of Stoneboro, Pennsylvania, contributed to this article. 47/61

1986: Pineapple Dream Dessert

Easy to create and visually stunning to present, Creamy Pineapple Pie is a light and refreshing dessert that is simple to prepare. This is one of our favorite ways to bring a summer meal to a conclusion. — Sharon Bickett of Chester, South Carolina, is a writer. 48/61

1987: Coconut Custard Pie

The coconut taste in this creamy custard pie is not overpowering.

Who wouldn’t like a hefty slice of cake topped with a dab of whipped cream on a cold winter day? Barbara Swain of Bear, Delaware, provided the following statement: 49/61

1988: Jell-O Jigglers

This delicious, wiggly gelatin dessert with whipped topping is a hit with kids. Color variants that are as wild as your imagination may be created by combining different tastes of gelatin. — 50/61 in the Taste of Home Test Kitchen

1989: Red Velvet Cake

When this festive dessert doesn’t materialize, it’s just not Christmas in our household. The frosting on this cake is unlike any other red velvet cake recipe I’ve tried before; it’s as light as snow. —Kathryn Davison from the city of Charlotte, North Carolina 51/61

1990: Peanut Butter Blossoms

Everyone who has tried these well-loved treats has been astounded by the fact that they only require five ingredients. The process of making cookies doesn’t get any easier than this. —Dee Davis, a resident of Sun City, Arizona 52/61

1991: Molten Lava Cake

I tinkered with a recipe that I had discovered in the newspaper years before. Immediately upon seeing the ooze of gooey chocolate oozing out, you know you’re in for a delicious treat. The writer, Genise Krause, of Sturgeon Bay, Wisconsin 53/61

1992: Mini Cheesecakes

These little cheesecakes are a delightful treat that is perfect for chefs who don’t have a lot of spare time to devote to complicated preparations. In addition, you will be able to consume one whole tiny cheesecake for yourself! —Kay Keller from Morenci, Michigan 54/61

1993: Sticky Toffee Pudding

This decadent treat is not pudding in the traditional understanding of the word in the United States. In addition to mincemeat and toasted walnuts, the cake is drizzled with warm buttery toffee sauce, making it a moist and delicious dessert. Our sticky toffee pudding is best served steaming hot or at room temperature. Denise Nyland of Panama City, Florida, sent in this message. 55/61

1994: Gingerbread Men Cookies

The absence of gingerbread men cookies from a Christmas treat tray would be incomplete! The following recipe has been tried and tested, and I am delighted to share it with you. Annapolis, Maryland resident Mitzi Sentiff 56/61

1995: Eclair Cake

Eclairs are one of my favorite desserts, but preparing the actual pastry is tough for me, so I developed this recipe as a replacement. My appetites are still satisfied by the same delicious tastes found in this product. — Thelma Beam of Esbon, Kansas, is a writer. 57/61

1996: Frogurt

For this delectable delicacy, you may instead use boysenberries, raspberries, or strawberries instead of the blueberries. The author, Rebecca Baird, lives in Salt Lake City, Utah.

1997: Coca-Cola Cake

We live in Coca-Cola country, where everyone enjoys a chocolatey, delicious sheet cake that is baked with the renowned soft drink as the primary ingredient. Our opulent rendition is a fitting tribute to the heritage. — Heidi Jobe of Carrollton, Georgia, submitted this entry. 59/61

1998: Rice Krispies Treats

My aunt used to bring s’mores-style bars to our family’s summer cabin, which we loved. They’re great for eating on the go, whether they’re plain or frosted. —Betsy King of Duluth, Minnesota 60/61

1999: Funfetti Cake

I prefer to decorate the top of this ice cream birthday cake with jimmies for the birthdays of my children. Becky Herges, of Fargo, North Dakota, sent the following response: 61/61

2000: Crème Brûlée

I was inspired by a favorite ice cream flavor when I came up with this make-ahead dish to save time in the kitchen throughout the week.

This recipe may also be served as a custard if you prefer not to caramelize the top before baking it. Eleanor Froehlich, of Rochester, Michigan wrote: 30th of July, 2020 was the original publication date.

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The Best Dessert In 22 Countries Around The World

1Creme Brûlée is a French dessert. Crème brûlée is a popular French dessert that is enjoyed throughout the country. It is made out of a thick, creamy custard that is covered with a coating of crispy, crunchy caramel that is just slightly caramelized on the edges. It’s hard to think of anything more American than apple pie, which is number two on the list. The pie, which is made out of apple slices encased in a flaky crust, can be topped with whipped cream, vanilla ice cream, or even cheddar cheese, depending on your preference.

Syrup or honey is used to keep the squares from falling apart.
In addition to the traditional tastes of raspberries and pistachios, there are also varieties such as chocolate rum and rum.
Picarones are a type of doughnut that originated in Peru.
Syrniki is a Russian word that means “syrniki” in English.
Once the pancakes have been fried, they are typically served with jam, apple sauce, sour cream, or honey on top.
James’s Tartan) Tarta de Santiago is the Spanish term for Saint James’s cake.
8) Japan: MochiThe term mochi comes from mochigome, which is a sticky rice that is pounded into a paste and formed into an irregular circular shape in Japan.

It is frequently served with a little dollop of ice cream on top.

The United Kingdom is the birthplace of banoffee pie, a delectable pie filled with bananas, cream, toffee, and occasionally chocolate or coffee.

The dish, which is similar to a truffle, is created with powdered chocolate, sweetened condensed milk, and butter.

China’s Dragon Beard Candy is a popular treat.

Dragon beard candy, which resembles a white cocoon, is made mostly of sugar and maltose syrup, with other ingredients like as peanuts, sesame seeds, and coconut.

Belgian waffles, as the name implies, are made in Belgium and are a popular street food snack across the country, particularly in Brussels.

Gulab Jamun is a fruit native to India.

Gulab jamun, which may best be described as doughnut holes dipped in a sweet syrup, is produced with milk powder and typically cooked in ghee, which is a form of butter, rather than oil.

Only the confectioners at the Hotel Sacher in Vienna are still aware of the recipe’s existence.

They are a popular delicacy in Australia.

Iceland’s Skyr is the 18th country on the list.

Ice cream is used to make the yogurt-like dessert, which is served cooled with milk and sugar, as well as occasionally fruit.

The Canadian nanaimo bar takes its name from the city of Nanaimo, which is located in the province of British Columbia.

20Koeksisters are a group of South African women who play a variety of instruments.

They are called after the Dutch word for cookie, “koekje,” which means “cookie.” They are dough rolls that have been fried and then dipped in cool sugar syrup.

21Sweden: Prinsesstrta (Princess of the Court) It is known as princess cake in Sweden, and it is composed of several layers of marzipan coated in a firm coating of marzipan, which is generally green in color and gives the cake a distinctive appearance.

22 In Egypt, there is an Egyptian variant of bread pudding called Om Ali (sometimes spelled umm Ali).

23 More great food stories may be found at INSIDER Food.

This material was generated and maintained by a third party and imported onto this website in order to assist users in providing their email addresses for further consideration. You may be able to discover further information on this and other related items at the website piano.io.

24 Restaurant Dessert Recipes – Food.com

“This was sinfully delicious and much simpler to prepare than I had anticipated. If I had it to do over again, I would have requested this as my wedding cake!” -Chef413860

Devil’s Food Cake

“Honestly, this chocolate cake is one of the finest things we’ve ever tasted. The texture and flavor are so moist and rich that I never make anything else!” -Karen=^.^=

Lemon Souffles

These individual treats, which are served in a lemon, are both sweet and refined.

White Chocolate Raspberry Cheesecake

“This was really excellent! Going out to dinner and not having to order dessert because we knew this would be waiting for us at home was a pleasant surprise. In addition, the presentation was stunning.” -BeckaBoo

Baklava

“The flavor of this dish was outstanding! Going out to dinner and not having to order dessert because we knew this would be waiting for us at home was a wonderful change of pace from the norm. Not to mention, the presentation was excellent.” -BeckaBoo

Molten Chocolate Lava Cake

“They were a huge hit with my entire family. What a chocolate lover’s fantasy come true. They were very simple to put together.” Poland’s Most Beautiful Chick

Chocolate Fondue

“This is a really dark, rich, and decadent fondue that has far less fat. Due to the fact that chocolate is the primary taste in this recipe, make sure to use the highest-quality chocolate you can find.” -Maito

English Custard

“Just finished making custard for the first time today, and this recipe turned out perfectly!” -Monica E., a.k.a.

Brownie Sundae

These fudgy, gooey brownies are the perfect basis for a classic, restaurant-style brownie sundae, which can be topped with ice cream and chocolate sauce to finish it off. Keep the whipped cream on hand for finishing touches.

Fried Ice Cream

“There’s no longer any need to visit a Mexican restaurant for fried ice cream! It’s really good, so give it a shot at home.” -BrendaM

Easy Chocolate Mousse

“This dish is a chocolate lover’s dream come true. I’ve always wanted to try my hand at making chocolate mousse, but I didn’t realize how simple it might be until now. In the microwave, I heated the chocolate chips until they were completely melted. Fresh raspberries and whipped cream were served on top, and it was a great combination.” -Lainey6605

Cannoli

“I think this is one of my favorite Italian sweets, and it’s the ideal way to round off any Italian meal. The shells are rather simple to create, and they taste far superior to the ready-made shells available in Italian stores.” Kim D. has contributed to this article.

Chocolate Chip Panookies

“These enormous chocolate chip cookies are made in small pie pans and have a rich chocolate flavor. Pan cookies are best served warm from the oven, dusted with powdered sugar and topped with a scoop of vanilla ice cream.” -Cupcake-Princess

Strawberry Shortcake

“This is a lovely, light shortcake with a delicate flavor. It’s quite wet, and I couldn’t believe how little time it took to put together. It’s a fantastic dish for entertaining unexpected guests!” -um-um-good

Creme Brulee

“This was the simplest and most delicious dessert I’ve ever prepared in my life.

With a lovely and firm candy topping on the top, this dessert is sweet, creamy, and rich. It’s out of this world delicious!” -Baby Kato is a fictional character created by manga artist Takashi Murakami.

Perfect Flourless Chocolate Cake

“This luscious dessert, which is a cross between a mousse and a cake, will melt in your mouth like a chocolate bar as soon as you bite into it. Before I came up with this recipe, I tested around seven other flourless chocolate cake recipes on the internet.” -Catfish Charlie is a slang term for a person who eats catfish.

Raspberry Walnut Torte

“This luscious dessert, which is a cross between a mousse and a cake, will melt in your mouth like a chocolate bar as soon as it touches your tongue. Before coming up with this recipe, I experimented with around seven different flourless chocolate cake recipes.” -Catfish Charlie is a fictional character created by author Charles Dickens.

Carrot Cake

“This moist carrot cake has a lovely taste and is loaded with carrots. The scorched sugar was a wonderful complement to the dish. A lot of the time, carrot cake is too sugary, but this recipe is excellent.” -NcMysteryShopper

Frozen Hot Chocolate

“This dish was a hit with the kids, who had a fantastic time preparing and eating it! Deliciously chocolaty and decadent! We plan to make it again in the near future.” -TheGrumpyChef

Apple Cobbler

“This is a really excellent cobbler! In the delicious biscuit topping, I simply sprinkled a little of salt on top. The taste of the filling was very delicious.” -Derf

Chocolate Lava Cake

“This has quickly become one of my favorite dessert recipes. I’ve tried many different lava cake recipes, but this is the one that keeps coming back to me! I like to add vanilla or espresso to my coffee to give it a different flavor.” -Lulabelle2

Flan

“Delicious! I followed the recipe to the letter, with the exception of using small ramekins, and it turned out perfectly. It had a really classic flavor, much like the flan that used to be on my grandmother’s dessert table!” -ShanWho

Crepes

“Delish! Having never made crepes before, this was my first attempt, and they turned out delicious — just like the ones you’d get from the most upscale restaurants. My family will be able to enjoy these for many more years to come.” -Binirob