A TASTE FOR ALL SEASONS/Unique Dessert Recipes

“A TASTE FOR ALL SEASONS”, subtitled “Unique Dessert Recipes” really is unique. It is a thick spiral bound cookbook, entirely devoted to desserts – because, the authors explain, “Eat Dessert First Because Life is so Uncertain”

Isn’t that the truth? I remember one time that my sister Becky and I were in Florida visiting our mother who by then was pretty mind-muddled from Alzheimer’s; we were in a restaurant that had a buffet style menu—you could pretty much eat whatever you wanted. Our mother had in front of her a piece of pie and began eating it first. Becky asked, “Mom, why are you eating dessert first?” and mom, looking cagily at us, replied, “That’s so no one can take it away from me.” (that was an early indication that she wasn’t getting enough to eat—but that is another story for another time).

“A Taste for all Seasons” was published to honor all the thousands of children who bravely face illness every year. It was especially dedicated to Jenny Jacobs, “whose courage in the face of such adversity has given me the inspiration to put this cookbook together” writes the author, adding, “The money collected from the sale of each book will be donated to a worthy children’s charity”

I have no idea how many recipes are in this cookbook (I think there are over 350) – but there’s quite a lot—a lot of cookie recipes, dozens of cakes and pies, lots of traditional desserts such as the trifle illustrating the front of the cookbook, but muffins and breads and a lot of other sweet treats as well. This could easily become your #1 “go to” cookbooks when you need a dessert recipe—more than three dozen listed in the index on each page—lots of bar cookies, such as Carrot & Zucchini Bars, Chocolate Caramel Nut bars, Chewy Chocolate Bars and Peanut Butter & Fudge Brownies. Other peanut butter cookie recipes include Chunky Peanut Butter Cookies, and the traditional Peanut Blossom cookies. (I keep a lot of peanut butter on hand—I stock up on it when it’s on sale—because it’s always a great snack with saltine crackers, or the primary ingredient in a sweet treat).

There are also a lot of recipes with chocolate in them—and who doesn’t love chocolate? From Chocolate Chip Cookies to Chocolate Revel Bars, there are Chocolate Maroon Squares and Fudge Cream Cheese Brownies, Chocolate filled Snowballs and Chocolate Cherry Bars.

Amongst the many recipes for cakes there are many of the traditional tried and true recipes such as Carrot Cake, pound cake, Orange Date Cake and Chocolate Cake Roll – but a lot of other ones I don’t remember seeing anywhere else before—Velvet Almond Fudge Cake, Waldorf Astoria Cake, Aunt Eva’s Texas Sheet Cake and Hawaiian Pineapple Cake, one called Heavenly Hash Cake (that sounds decadent!) and Real Hungarian Strudel—this is a wonderful surprise; most recipes for strudel today call for a package of Filo dough that is available in supermarket freezer cases.

The recipe in “A Taste for All Seasons” is strudel dough made from scratch, something I haven’t seen since my grandmother stopped making strudel in her kitchen, probably a year or two before she died. This recipe provides the ingredients for making cherry strudel—which we grew up on, along with apple strudel and a wonderful pumpkin strudel that I have never been able to duplicate or find a recipe that sounds like what we ate.

Then there are a plethora of recipes we really think of as “dessert” dishes – a Nectarine and Orange trifle, Tropical Trifle, Fruit Trifle, Black Forest Trifle—need I say more?

I wanted to share a recipe from A Taste for All Seasons with you – and have selected “Trifle” – to make a Trifle you will need:

2 or 3 lb pound cakes sliced, frozen, ¼” thick
32 oz apricot preserves
1 large and 1 small Cool Whip
1 package (4 containers) Swiss Miss vanilla pudding
1 ½ to 2 quarts fresh strawberries, sliced
4 to 6 bananas, slices

Arrange in layers in glass trifle dish or a large brandy snifter:

Layer following:
Cake, apricot preserves, strawberries, bananas, ½ cool whip
Repeat twice topping with remaining cool whip. Decorate with whole strawberries Chill.

The main reason I chose this trifle recipe is because I discovered some years ago that you can use leftover cake or cookies, almost any kind of preserves—I would use up small amounts of different preserves to finish them off including strawberry preserves. When you have reached the top of the dessert dish, cover it with plastic wrap and chill in the frig at least a few hours or even overnight.
(if only adults will be eating your trifle, you can also splash the pound cake or whatever cake you are using with a little Triple Sec or any other liqueur you may have on hand.

I made the best trifle of my life using up leftover cookies and cake after one of our Christmas parties, and then served it on New Year’s day. If you prefer, you can make vanilla pudding from scratch or make it with a box of instant pudding. There are a lot of ways to put a trifle together using up what you have on hand. It will look very pretty and everyone will love it. – sls

It took a lot of searching on Amazon.com to find at least one copy listed and that was on the 3rd page of titles – many different books with the same, or almost the same, title. You need to look for “A Taste for all Seasons, Unique Dessert Recipes” by Phyllis Diamond. The one I found on Amazon is listed at $15.00. This is a great book to have in a cookbook collection.

–Review by Sandra Lee Smith

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