Author Archives: iamsurly

Pieathalon 2023 – The Lie of Hot Fudge Pie

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This year’s challenge was to make Dr. Bobb’s mother’s “Hot Fudge Pie”. Now, I love me some Dr. Bobb. Which is why I’m loathe to tell him that I suspect his childhood was filled with lies. I’m sure his mamma meant well, but hoodwinking a young boy into thinking a brownie was a pie seems unnaturally cruel. Perhaps it is this bed of lies that has spawned his obsession with vintage recipes and his torment of his poor husband who he has taste test his creations. Alas, I’m sorry to rip off the rose-coloured glasses of your youth, Bobb, but this ain’t no pie.

To be fair, Bobb’s isn’t the only lie-filled childhood. My mother, who couldn’t cook to save a life, tried repeatedly in the 1970s to trick my sister and me into eating carob treats claiming they were chocolate. My grandmother destroyed everything else by substituting tofu for something in every recipe.

A little nonsense from Grandma’s recipe box of horrors.

Yeah, I’ve got major trust issues. But that’s a story for another post. Back to the great Pie Lie – Hot Fudge Pie.

Instructions were simple enough and the “pie” baked up nicely. It was tasty – and my husband enjoyed it with some vanilla ice cream as Bobb’s mom recommended. But the texture and consistency of the finished product was that of a brownie and the use of the pie pan was really the only thing that made this a “pie”.

One fun tidbit from Bobb’s notes is that it seems the fine folks at Baker’s (whose chocolate is one of the ingredients) have been trying to bamboozle the public with changes to their packaging, which is causing recipe confusion around the world.

Everything is a lie in the end. Everything. Even pie.

Links to other Pieathletes:
Grannie Pantries
Dr. Bobb’s Kitschen
A Book of Cookrye
Dinner is Served 1972
Silver Screen Suppers
Retro Food for Modern Times
The Nostalgic Cook
Culinary Cam

Korv i potatismosrand (Sausage in Mashed Potato Ring)

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Cooking time: 30-35 min.

Ingredients: (4 pers.)
¾ kg falukorv (sausage)
1 tbsp. butter or margarine
2 yellow onions
½ tbsp. flour
1 can peeled tomatoes
diced leftover meat
salt
white pepper
paprika
¾ kg potatoes
1½ dl milk, boiling
2 tbsp. butter or margarine
salt
pepper
nutmeg

Preparation:

  1. Cut the onion into fine cubes and fry it in the fat. Add the flour and tomatoes and let the sauce cook, stirring, until smooth.
  2. Cut the sausage into cubes and fry them with a little fat. Stir the sausage cubes into the sauce and possibly some leftover meat and spice to taste.
  3. Mash the freshly cooked and steamed potatoes and add milk, fat and spices (or make mashed potatoes using powder.)
  4. Place the mashed potatoes in a rind on the serving dish and pour the sausage stew in the middle.
  5. Serve with a mixed green salad.

©️ Hemmets Journal AB S/B/1

Chocolate Casserole Pudding

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Cooking time: 45 mins.
Preparation time: 15 mins.
Main cooking utensil: shallow casserole, pan for water
Oven temperature: 350-375°F.
Oven position: center

for 4-5 people you need:
6 tablespoons margarine
6 tablespoons sugar
3 eggs
¾ cup all-purpose flour sifted with 1 teaspoon double-acting baking powder
¼ cup unsweetened cocoa powder
generous 1¼ cups milk

Decoration:
little sugar

  1. Cream the margarine and sugar until soft and light.
  2. Gradually beat in egg yolks, then fold in sifted flour, unsweetened cocoa, and the milk. You may find the mixture curdles, but this is quite in order.
  3. Lastly fold in the stiffly whipped egg whites.
  4. Put into the greased casserole and place in a pan of water.
  5. This pudding will separate during cooking and give you a very light fluffy texture on top with a more moist sauce-like texture underneath.
  6. If you want a slightly crisp topping, do not cover the casserole. If you wish the topping to be soft, put a lid or foil on the casserole.
  7. Bake for time and temperature given.

TO SERVE: Hot or cold with cream or custard. Sprinkle top with sugar.

TO VARY: Use coffee in place of milk or omit unsweetened cocoa and use grated rind and juice of 2 lemons and enough milk to give generous 1 cup.

TO STORE: IN the refrigerator for a very limited time.

PRINTED IN CANADA. ©Copyright Paul Hamlyn Ltd. 1967

Sherried Prunes in Jelly

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Preparation time: 15 min.
Chilling time: 2 hrs.

Elegant enough for company but inexpensive enough for every day, this delicious dessert is easy to make. Unmold it in your nicest glass dessert dishes and top with delectable Creme Francaise.

For 4 servings you will need:
1 cup soft pitted dried prunes
1 cup water
1 envelope unflavored gelatin
¼ cup cream sherry
½ cup orange juice
2 Tbsp. sugar
2 Tbsp. lemon juice
1 tsp. grated lemon rind
Crème Francaise (recipe follows)
Grated orange rind

Crème Francaise: Soften 1 pkg. (3 oz.) cream cheese. Add 1 Tbsp. sugar and ¼ tsp. vanilla extract. Gradually added ½ cup whipping cream, beating with electric mixer only until of sauce consistency.

Preparation:

  1. Put prunes in saucepan and add water. Bring to boiling. Cover and simmer 8 min. or until prunes are just tender.
  2. Remove from heat. Drain, reserving liquid. Cool prunes, then dice and set aside.
  3. Measure juice and add enough cold water to make 1¼ cups. Place in small saucepan and sprinkle with the gelatin. Heat, stirring, until gelatin is dissolved.
  4. Remove from heat. Stir in sherry, orange juice, sugar, lemon juice and lemon rind. Fold in prunes.
  5. Pour into 4 individual molds, serving dishes, or custard cups and chill 2 hrs. or until firm.

For 8 servings: Double the ingredients.

Tips: Cream sherry is best in this recipe but other kinds can be used.

©️MCMLXXXV MY GREAT RECIPES. ®️ ALL RIGHTS RESERVED. PRINTED IN HOLLAND.

Pissaladière (Pizza, Provençal Style)

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Ingredients:
1 pound yeast dough
4 pounds onions, chopped fine
¾ to ½ cup olive oil
2 cloves of garlic
1 fresh sprig, or ½ teaspoon dried thyme
1 bay leaf
12 anchovies, well desalted
12 black olives
freshly ground black pepper

Instructions:

  1. Spread the dough with your hands on a greased baking sheet or pizza-pie pan. Heat the oil over low heat, add the onions and whole cloves of garlic. Salt lightly. Add the thyme and bay leaf. Cook for amout [sic] 20 minutes. Do not brown. Remove the garlic and spices.
  2. Pour the onion purée over the dough. Garnish with the anchovies and olives. Let rise in a warm place for 1 hour.
  3. Bake for 15 minutes in a hot oven. Sprinkle with freshly ground pepper.

The real pissaladière is made with yeast dough. You may be able to purchase some at your baker’s. If not, here is a recipe:
Prepare a leaven with ½ teaspoon of yeast, 1 cup flour and 1 teaspoon salt. Place the flour in a bowl, make a well and pour in the yeast dissolved in ¾ cup of warm salt water. Mix until bubbles form on the surface. Let the dough rise until at least double in bulk (from 1 to 3 hours). You may prepare the leaven the day before. Add 3½ cups flour, salt and about ½ cup warm water to make a firm, sticky dough. Knead until the dough becomes smooth and elastic (about 15 minutes). Form dough into a bowl, coat with flour, place in a bowl, cover with a cloth topped by a plate or with a plastic wrap and set in a warm place to rise until double its bulk, about 1 hour. Punch down and let rise again, until double its initial bulk. This should take about 30 minutes. The dough is now ready to use. You may also use dough made form pizza-pie mix.

©️ Shufunotomo Co., Ltd., Japan, 1971. Published in the United States and Canada by BOBLEY PUBLISHING, a division of Illustrated World Encyclopedia, Inc. Printed in Japan.

Rhubarb and Yogurt Flummery

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Preparation time: 10 min.
Baking time: 25 to 30 min.
Oven temperature: 325°F

Here is a springtime dessert of tangy-sweet rhubarb and cool, creamy yogurt. Rhubarb, the traditional “pie plant” combine naturally with yogurt. Cinnamon and toasted almonds top this low-calorie dessert.

For 4 servings you will need:
1 lb. rhubarb
½ cup sugar
Cinnamon
Plain yogurt or vanilla yogurt
Toasted sliced almonds and mint sprigs for garnish, optional

Tips: Purchase firm, crisp, bright red or dark red rhubarb stalks. Avoid very thin or oversized stalks. This recipe makes a wholesome breakfast dish. Add sliced strawberries or bananas.

Preparation:
1. Wash rhubarb stalks and trim ends. Peel stalks only if necessary (in older rhubarb, the peels are tough).
2. Slice rhubarb. Layer in a deep baking dish. Sprinkle with sugar and cinnamon.
3. Bake at 325°F for 25 to 30 min. or until rhubarb is tender. Cool to room temperature.
4. Spoon yogurt into serving dishes. Top with the rhubarb. Sprinkle with almonds, if used. Garnish with mint.

For 2 servings: Half of the ingredients.
For 8 servings: Double the ingredients.

©️MCMLXXXV MY GREAT RECIPES. ®️ ALL RIGHTS RESERVED. PRINTED IN HOLLAND.

Plain Boiled Rice/Bengali Lobster Ball Curry

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Plain Boiled Rice

Preparation time: 5 minutes
Cooking time: 14-20 minutes
To serve: 4

You will need
boiling salted water
8 oz. long grain rice

Bring a large pan of salted water to the boil and shower in the rice. Boil gently in an uncovered pan until tender, this will vary from 14-20 minutes according to the rice. Test by biting a grain or two and when tender but still firm in the centre turn at once into a colander, rinse under hot tap and drain thoroughly. Spread out on an ovenproof dish and dry for a few minutes in a warm oven.

Bengali Lobster Ball Curry

Preparation time: 15 minutes
Cooking time: 20-25 minutes
To serve: 4

You will need
1 large boiled lobster
1 dessertspoon coriander seeds
1 egg
breadcrumbs
1 large onion
3 tablespoons olive oil
¼ teaspoon chili powder
½ teaspoon ginger powder
3 bay leaves
½ teaspoon garlic salt
1 teaspoon salt
¼ pint (U.S. ⅝ cup) hot water
juice ½ lemon

Mince lobster meat and crush coriander seeds. Mix together, and make into boalls. Dip first into beaten egg, then into breadcrumbs. Put aside. Slice the onion. Heat the oil and fry the onion in it till brown. Add all the spices, bay leaves and salt and fry for 5 minutes. Now add the fish balls and the hot water, and simmer for 10 minutes. Add the lemon juice. Shake the pan and remove from heat. Serve with rice.

© Shufunotomo Co., Ltd., Japan 1968 English text ©️ The Hamlyn Publishing Group Ltd. 1968

Rice à la Royale (French Rice Pudding)

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¾ cup rice
2 cups milk
4 tablespoons sugar
Pinch of salt
Pears poached in syrup
Whipped cream

Custard
4 egg yolks
4 tablespoons sugar
4 tablespoons cornstarch
2 cups milk
Vanilla extract
1 tablespoon gelatine
6 tablespoons heavy cream
1-2 tablespoons Kirsch

Simmer rice in milk, sugar and salt until tender. Cool.

To make custard: combine egg yolks and sugar, and beat well. Add cornstarch and blend until smooth. Heat the milk slightly, with vanilla extract to taste, and pour on to egg mixture. Return mixture to saucepan and cook until thick and smooth, stirring constantly. Cool. Stir gelatine, dissolved in a little water, into custard, and when cool add cream and Kirsch. Leave to thicken slightly.

Stir in rice mixture and turn into a wetted mold. Refrigerate for several hours. Turn out and decorate with poached pears and whipped cream. Serve very cold. Serves 4 to 6.

Königsberger Klops (Meat dumplings)

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4 servings

You will need
1 lb. 2 oz. ground pork or beef
1 onion, chopped
1 roll, soaked and drained
½ lemon rind, grated
2 anchovies, ground
1 tablespoon minced parsley
salt and pepper
¼ teaspoon nutmeg
1 egg
2 tablespoons flour

Sauce:
3 tablespoons butter or margarine
1 tablespoon chopped onion
1 tablespoon minced carrot
1 tablespoon minced celery
3 cups water or broth
2 lemon slices
salt and pepper
1 tablespoon caper, crushed
3 tablespoons cornstarch, dissolved in same amount of water
2 tablespoons sour cream
1 tablespoon minced parsley
Fried potatoes and sautéed vegetables for garnish

Knead ground meat mixed with chopped onion, roll, grated lemon rind, ground anchovies, minced parsley, salt, pepper, nutmeg and egg. Shape into 8 balls and dredge them with flour. Sauté the balls in salad oil lightly. Melt 3 tablespoons of butter in a stew pan, add the celery, carrot and onion. Pour over the water or broth and add the lemon, salt and pepper to taste. Add the capers and meatballs.

Finally, add. the cornstarch, sour cream, and simmer for 20 minutes. Serve hot. Sprinkle with minced parsley. Garnish with fried potatoes and sautéed vegetables.

© Shufunotomo Co., Ltd., Japan 1968 English text ©️ The Hamlyn Publishing Group Ltd. 1968