If you look back through the decades, you’ll
find all kinds of wacky, wild recipes you can’t fathom eating, but despite some of those
old recipes seeming absurd, newer doesn’t necessarily mean better. Take a page out of your grandma’s recipe book
when it comes to desserts and you’ll find a whole bunch of ideas her generation loved
and yours will, too. Today’s homes might have refrigerators instead of an icebox, but an icebox cake is still
a brilliant dessert for those times you’re looking for something delicious, versatile,
and — above all — simple. There’s no right or wrong way to make this
one. Basically, you’re layering cookies with whipped
cream, and then adding some garnish. Chill until it’s firm, then cut it like a
cake. Super-easy and super-amazing. The sky’s the limit when it comes to making
this one, from oreos to peanut butter to even adding fruit if you want a semi-healthy twist. Seriously, why haven’t you made one of these
already? You might not immediately think of mayonnaise as a perfect ingredient for cake, but it all
started during the Great Depression. This unsung hero took the place of the more
expensive eggs and oil in cake recipes. While it adds a bit of saltiness to the cake,
it also leaves it incredibly moist. Even though times are easier for most folks
these days who doesn’t love a hack for a super moist cake? Whether you’re going or a super moist chocolate
cake or an autumn-inspired spice cake, mayo may just be your new secret weapon for baking. “No mayonnaise? No mayonnaise. Not at all, okay? She’s gonna put mayonnaise on it.” The most fundamental part of a baked Alaska using meringue as an insulator dates back
to the turn of the 18th century, but according to NPR’s look at this dessert’s strange history,
it didn’t become popular until the 1920s and 1930s. It’s essentially a layer of cake topped with
a dome of hard frozen ice cream, then covered in a layer of meringue. The concoction is then either baked for a
very brief period of time, or you can use a kitchen torch to brown the meringue. In theory, the heat won’t penetrate to the
ice cream level and when you cut into it, you have an airy meringue outside, a large
layer of still-frozen ice cream, and a cake layer base. Impressive and delicious. There’s been something of an up-and-down run for rhubarb popularity. It was everywhere in Victorian England, but
by World War II, younger generations considered it an old-fashioned sort of ingredient. It’s about time we gave rhubarb another chance,
especially if you cringed at the idea when you were younger. One of the go-to rhubarb pie standards is
a strawberry-rhubarb, thanks to the sweetness of the strawberries balancing out the natural
bitterness of the rhubarb. Don’t like strawberries? Try blueberries! Don’t like a lattice top? Go with a crumble crust instead. Already love rhubarb and don’t want the flavor
to get lost among other flavors? Try a rhubarb custard pie instead. There’s nothing that says “vintage” quite like a pineapple upside down cake, and that’s
for a good reason. Decades before anyone ever made one with pineapple,
the principle of making a cake upside down in a skillet was pretty common. While the first mention of an upside down
cake specifically involving caramelized fruit came in 1923, no one’s quite sure who the
first person was to use pineapple. The concept is simple: layer a pan with caramelized
fruit or another sticky sweet delicacy then add your cake batter. If you need inspiration for what to layer
on the bottom, think pineapple, apples, peaches, cherries, or even caramel-coated nuts. You can get creative with the cake itself
too: why not try coffee cake? Bake then flip so that all the gooey goodness
is now on top and soaking into the cake. Yes, please! This odd, somewhat questionable dish is older than you think, with early recipes dating
back to the mid-19th century. According to Serious Eats, ambrosia was firmly
entrenched in Southern cuisine by the 1920s, and it was particularly popular around Christmas. It’s that nostalgia that’s earned it a place
here. Ambrosia is basically a riff on a fruit salad,
so you can add any kinds of fruit you’d like. What really makes an ambrosia for most people
is the addition of miniature marshmallows and shredded coconut. The most common variety you’re likely to see
also contains mandarin oranges, maraschino cherries, crushed pineapple, but why not experiment
a little? “I don’t even like ambrosia. Don’t tell me you don’t like ambrosia, you
had some before, and you liked it.” The idea of bread pudding goes back to the 11th century. We’re talking about grandma, though, so this
particular version of the dessert became popular during the Great Depression and stayed that
way through the war years. Nothing went to waste during these long, frugal
days, and bread pudding was a great way to use stale bread. The key to bread pudding is to soak your bread
in a mixture of eggs, milk, sugar, and butter then bake it. That’s the basic recipe anyway, but there’s
no need to stick to the traditional ingredients. Add things like chocolate chips, a bourbon
caramel sauce, or pumpkin spice around the holidays. Speaking of holidays, it might also be a great
way to use the eggnog you bought and only drank once. Today, there’s plenty of people who are craving something sweet but light after their meal. That’s exactly why the light, airy pavlova
needs to make a comeback! It’s not clear who invented pavlova or where
it came from, but we do know it was named after the ballerina Anna Pavlova specifically,
its resemblance to her tutu. That comes from the fluffy meringue layers
made by whipping egg whites and sugar into stiff peaks. The key is to bake it slowly so the outside
is crisp but the inside is soft and fluffy. Then it’s typically layered with whipped cream
and fruit. Take it up a notch by making a syrupy fruit
compote with wine or a caramel bourbon sauce for an apple filling. If you don’t like fruit, there’s always chocolate
because, why not? A little pavlova and wine… Book club will never be the same! “You want me to participate in your book club? I want to have a wine club.” Thanks for watching! Click the Mashed icon to subscribe to our
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