Tag Archives: Baking & Dessert

White Chocolate (Raspberry) Custard

Home Cooking, , , , ,

Name: Debra Marmor
Class Year: 1980
Country of Residence: United Kingdom

Why is this recipe great? What’s its backstory? 

We have a friend who was widowed a few years ago. Since then, my husband and I have more or less adopted him, making sure to have him for dinner on a regular basis (and currently Skyping with him twice a week, as he hates being alone). The challenge is that he ‘doesn’t eat dessert’ (my husband has a sweet tooth and I love making them) – unless it is white chocolate or raspberry. He also loves crab.

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Tante Dvorah’s Chocolate and Coconut Cake

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Name: Debra Marmor
Class Year: 1980
Country of Residence: United Kingdom

Why is this recipe great? What’s its backstory? 

We used to visit our relatives in Israel every couple of years when I was little. In honor of our visit, my aunt would make this marvellous chocolate cake – my sister and I would fight my uncle for the last crumb.

We were so enamored of this cake that my mother eventually wrote my uncle (?!) for the recipe. Apparently, my mother and sister had difficulty deciphering what came back, so my sister kept experimenting and eventually came up with a version that seemed to fit her memory.

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Raspberry and Lavender Tiramisù

Home Cooking, , ,

Name: Laura Aimone
Class Year: 2004
Country of Residence: Italy

Why is this recipe great? What’s its backstory? 

In every Italian family there could be only one person with the title of “Tiramisù Master”. In mine, that’s mum. When I was at MHC I was a language fellow and I prepared Tiramisù following mum’s recipe for my students. It was a real success, although I had to drive to Boston to find all the necessary ingredients.

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Cherry Crumble

Home Cooking, , ,

Name: Patricia Simon
Class Year: 1968
Country of Residence: Germany

Why is this recipe great? What’s its backstory? 

When I was just out of college and in Germany, I met this young student who was eventually to become my husband. His father was a master baker, and I wanted to impress him with my (very scanty) baking skills. I made chocolate cookies, the kind you roll a ball of dough in powdered sugar before baking. Father-in-law’s judgment: “They taste very nice. Don’t be upset how they look”!!! So I decided to find a German recipe that would be easy enough for me to manage but still meet his aesthetic standards. Voila!

 I always have the necessary ingredients at home and can whip this cake up in a wink if we have unexpected guests.

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Engadiner Nut Pie

Regional/Traditional, , , ,

Name: Patricia Simon
Class Year: 1968
Country of Residence: Germany

Why is this recipe great? What’s its backstory? 

I first had this in the Engadin (Switzerland) about 40-50 years ago, and I thought I was in heaven. But it didn’t occur to me for decades to try to make it myself. A few years ago I found a recipe in a magazine and, being a MHC alum, thought “why not?”. The rest is history (and hips).

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English Muffin Bread Loaf

Home Cooking, , , ,

Name: Georgia (Smith) Regnault 
Class Year: 1964
Country of Residence: The Netherlands

Why is this recipe great? What’s its backstory? 

I am FROM the USA, living  IN the Netherlands and IN LOVE with Europe. But ever since I lived here (55 years), I have missed English Muffins, Thomas’ to be exact. Have tried making them a few times when I was a newlywed, but never very successful.  Just recently during this coronavirus lockdown, a friend sent me a recipe for English Muffin Bread Loaf – and this is almost as good, in fact it is excellent. This is for all the English Muffin lovers in Europe!

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Secret Ingredient Chocolate Pudding

Home Cooking, , , ,

Name: Victoria Breck*
Class Year: 2008
Country of Residence: Belgium

* Victoria is one of this competition’s judges, so this recipe will not be considered – it’s simply delicious, and needs to be shared!

Why is this recipe great? What’s its backstory? 

This recipe came from one quarantine afternoon, when my husband and I were scavenging for something sweet, but we hadn’t been shopping in a while and we didn’t have much available. I had one bar of dark chocolate so googled around, and found this recipe. Tweaked it based on the ingredients I had available, and I couldn’t BELIEVE how easy it was. It took so little time I whipped it up while on a conference call, and we were so happy when we tasted it. Since then, we’ve been making it twice a week- guilty pleasure.

And overall… it’s healthy!!

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Chocolate Heath Bar Crunch Cookies

Home Cooking, , , , ,

Name: Victoria Breck*
Class Year: 2008
Country of Residence: Belgium

* Victoria is one of this competition’s judges, so this recipe will not be considered – it’s simply delicious, and needs to be shared!

Why is this recipe great? What’s its backstory? 

This recipe originally started some years ago on the back of a bag of heath bar bits. So simple. But I started playing around over the years, adding spelt flour to make them fluffier and melt in your mouth, and scaling back on the sugar, and up on the cocoa. Now they are a masterpiece! You can either eat them plain as cookies, or at a dinner party they make a fun dessert when they are still slightly warm, served with a scoop of vanilla ice cream. If you don’t like heath bars you can substitute whatever other chunks you like (white chocolate chips, chocolate chips, nuts, etc.) Warning… they will not last long.

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Apple Compote with an Italian Twist

Home Cooking, , , , ,

Name: Silvia Maulini*
Class Year: 1980
Country of Residence: The Netherlands

* Silvia is one of this competition’s judges, so this recipe will not be considered – it’s simply delicious, and needs to be shared!

Why is this recipe great? What’s its backstory? 

In August 2019 a small group of MHC alumnae in the Netherlands attended a Slow Food event I had helped to organize in a historic orchard located close to Amsterdam. We picked apples and plums and together with friends and family members we processed them producing several delicious dishes. Our team was responsible for the apple compote and we surely had a great time!

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