Blast From The Past: 5 Recipes From The 20's You Can Make Now!

1. Old World Puff Pancake 

Ingredients

  • 2 tablespoons butter
  • 3 large eggs, room temperature
  • 3/4 cup whole milk
  • 3/4 cup all-purpose flour
  • 2 teaspoons sugar
  • 1 teaspoon ground nutmeg
  • Confectioners' sugar
  • Lemon wedges
  • Syrup, optional
  • Fresh raspberries, optional

Directions

  • Place butter in a 10-in. ovenproof skillet; place in a 425° oven until melted, 2-3 minutes. In a blender, process the eggs, milk, flour, sugar and nutmeg until smooth. Pour into prepared skillet.
  • Bake at 425° until puffed and browned, 16-18 minutes. Dust with confectioners' sugar. Serve with lemon wedges and, if desired, syrup and raspberries.

2. Pretty Duchess Potatoes

Ingredients

  • 2 pounds russet potatoes, peeled and quartered
  • 3 large egg yolks
  • 3 tablespoons fat-free milk
  • 2 tablespoons butter
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground nutmeg
  • 1 large egg, lightly beaten

Directions

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer 15-20 minutes or until tender. Drain. Over very low heat, stir potatoes 1-2 minutes or until steam has evaporated. Remove from heat.
  • Preheat oven to 400°. Press potatoes through a potato ricer or strainer into a large bowl. Stir in the egg yolks, milk, butter, salt, pepper and nutmeg.
  • Using a pastry bag or heavy-duty resealable plastic bag and a large star tip, pipe potatoes into six mounds on a parchment paper-lined baking sheet. Brush with beaten egg. Bake 20-25 minutes or until golden brown.

3. State Fair Cream Puffs 

Ingredients

  • 1 cup water
  • 1/2 cup butter
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 4 large eggs
  • 2 tablespoons 2% milk
  • 1 large egg yolk, lightly beaten
  • 2 cups heavy whipping cream
  • 1/4 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • Additional confectioners' sugar

Directions

  • In a large saucepan, bring the water, butter and salt to a boil over medium heat. Add flour all at once; stir until a smooth ball forms. Remove from heat; let stand for 5 minutes. Add 1 egg at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
  • Drop by 1/4 cupfuls 3 in. apart onto greased baking sheets. Combine milk and egg yolk; brush over puffs. Bake at 400° until golden brown, 30-35 minutes. Remove to wire racks. Immediately cut a slit in each for steam to escape; cool.
  • In a large bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until almost stiff. Split cream puffs; discard soft dough from inside. Fill the cream puffs just before serving. Dust with confectioners' sugar. Refrigerate leftovers.

4. Makeover Deviled Eggs 

Ingredients

  • 8 hard-boiled large eggs
  • 1/4 cup fat-free mayonnaise
  • 1/4 cup reduced-fat sour cream
  • 2 tablespoons soft bread crumbs
  • 1 tablespoon prepared mustard
  • 1/4 teaspoon salt
  • Dash white pepper
  • 4 pimiento-stuffed olives, sliced
  • Paprika, optional

Directions

  • Slice eggs in half lengthwise and remove yolks; refrigerate 8 yolk halves for another use. Set whites aside. In a small bowl, mash remaining yolks. Stir in the mayonnaise, sour cream, bread crumbs, mustard, salt and pepper. Stuff or pipe into egg whites. Garnish with olives. If desired, sprinkle with paprika.

5. Strawberry Ice Cream Charlotte 

Ingredients

  • 2 packages (3 ounces each) soft ladyfingers, split
  • 4 cups strawberry ice cream, softened if necessary
  • 1-3/4 cups strawberry sorbet, softened if necessary
  • 2 cups fresh strawberries, hulled
  • 2 tablespoons confectioners' sugar
  • 3/4 cup marshmallow creme
  • 1 cup heavy whipping cream

Directions

  • Line the sides and bottom of an ungreased 9-in. springform pan with ladyfingers, rounded sides out; trim to fit, if necessary. (Save remaining ladyfingers for another use.)
  • Quickly spread ice cream into prepared pan; freeze, covered, 30 minutes. Spread sorbet over ice cream; freeze 30 minutes longer.
  • Meanwhile, place strawberries and confectioners' sugar in a food processor; process until pureed. Reserve 1/4 cup puree for swirling. Transfer remaining puree to a large bowl; whisk in marshmallow creme.
  • In a small bowl, beat cream until soft peaks form. Fold into marshmallow mixture. Spread evenly over sorbet; drizzle with reserved puree. Cut through puree with a knife to swirl. Freeze, covered, overnight.
  • Remove from freezer; carefully loosen sides from pan with a knife. Remove rim from pan. Serve immediately.

 

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