Retro recipes--can you dig it?
Peanut butter pudding--it tastes just like peanut butter pie filling, only better. Pie filling is often too rich and sweet, but this had a nice, smooth, peanutty flavor. I used a natural, unsweetened peanut butter for ultimate flavor and ... and naturalness. I love love love peanut butter, but have been turned off by overly sweet peanut butter pies. This really hit the spot. The only thing I love more than peanut butter is peanut butter and chocolate, so some bittersweet chocolate grated over the top added some fabulous flavor and a nice crunch (not like Corn Flakes crunch, of course--more like a hesitant fight with the initial bite down until it gave way into a melty wave of choco-goodness).
Ahhhhh ... ("Open wide, here comes the chew chew train!")
Biscuit tortoni. I was especially happy with this recipe. It was like torrone-flavored gelato, with a little splash of sumthin'-sumthin' (port wine). The last time I had torrone was when my Commercial Baking instructor made a batch of us students, showing quickly how to warm the honey, add the cream, mix and stir, pour into a pan lined with edible rice paper, cool, then slice and eat. It was such a wonderful treat--something none of us had eaten. Since then, the memory of the creamy, honey-built nougat touched with a nutty crunch has been such a delectable and divine thought. I was glad to revisit it. Again, I can't imagine sugar in this--the flavors of the few ingredients the recipe involved came through amazingly.
Ahhhhh ... ("Here comes the airplane, into the hangar!")