Classic dessert recipes

If you are craving something new for dessert, try going back a few years and pulling up some favorite classic dessert recipes from the ‘50s, ‘60s, and ‘70s. You can easily update retro desserts with new styles and ingredients for a fun and creative treat that your kids will think is new and you will remember from your childhood.

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Updating the Classics

Swap Flavors

To easily update a classic dessert just switch up a few of the main flavors. For example, if making a retro-style cherries jubilee, use strawberries or blueberries instead of cherries or, if preparing a chocolate and vanilla checkerboard cake, use red velvet and lemon cake for a fun twist. Simply changing up a few flavors will instantly make any classic dessert your own.

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Change the Shape

To instantly update a classic dessert, change its style. For example, make individual baked Alaskas instead of one big one, or make black and white cupcakes inspired by black and white cookies. Even something as classic as carrot cake can be translated to a delicious and unexpected cookie, or create a tasty milkshake flavored like your favorite old dessert by blending together similar flavors.

Stick with Tradition

If you have an old, tried, and true recipe, then chances are you don’t want to mess with it. The most classic desserts can often be the best ones, so perfect a few recipes and stick with them. You will take a trip down memory lane and your kids will love a new treat.

Individual baked alaska

Makes 4 servings

Ingredients

• 1 homemade pound cake, sliced into 1/2-inch thick slices
• 1 pint strawberry ice cream
• 4 egg whites
• 1/2 cup granulated sugar plus 2 teaspoons
• 1/8 teaspoon cream of tartar
• 1/8 teaspoon salt
• 1 banana, sliced

Directions

1. Shape the pound cake slices into circles and place on individual plates; top each piece of cake with a large scoop of ice cream and place in freezer until firm.
2. Meanwhile, whip the egg whites with sugar, cream of tartar, and salt until foamy and stiff.
3. When ready to cook, remove each plate individually from the freezer and spread meringue over ice cream and cake; repeat with all four cakes, freezing them all until firm again.
4. Preheat broiler, or use a kitchen torch, to cook the meringue until browned.
5. Freeze again until ice cream is firm. When ready to serve, sprinkle with banana slices and granulated sugar and place under a broiler, or use a torch to melt the sugar.

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