My mother made from scratch and baked it in a large cast iron skillet. I can't see any picture of one without thinking of her and this simple, wonderful dessert!
Made two pineapple-upside-down cakes in the past 3 weeks. Bake them in my 10" cast iron skillet. This cake only vanished because they were consumed so quickly, not because it is no longer baked.
I made two pineapple upside down cakes in the last couple weeks, also. My oven didn't work, lol, so microwaved it 18 minutes. Delicious! I didn't even have an cherries! Butter, pineapple, brown sugar ... not complex enough for peoples taste buds??? 😢
Several of these are still very much prepared and enjoyed today. None of them have been discontinued due to a perception that they weren’t healthy enough. Modern desserts are more decadent and unhealthful. What the heck?! Just making up nonsense
What's the use of "healthier" desserts, if you stuff your face with fat, er, fast food, salty snacks and sweetened beverages every day? I look at the obesity running rampant here in the United States in 2024, and I think that we couldn't be much worse off by returning to the days of Ambrosia Salad, Black Forest Cake, and Putting-Everything-In-Jell-O.
@@RuggedCross1 If you or a friend belong to Costco, buy the Irish Kerry Butter when it goes on sale. One pkg lasts me for many months and it is SOOO much better than the US crap. They have a cheaper version at Aldi's. Nowhere near as good, but it is affordable and still far better than margarine, which I will never use again (I read a most informative article that explains the chemicals in it and how bad they are for us). Same way real bacon often has lower fat than Turkey bacon. That was an eye opener!
Health, health, health, I hear that being said so often in this video - people today eat so much more fast food more than before and people are really not eating healthy! Maybe these older desserts weren’t the most healthy but our meals were made at home, we ate meals together and were much more physically active then. No setting for hours in front of a computer!
THIS! The whole changing taste thing was annoying. I gave up and turned the sound down. This whole vid was basically horse manure. You can find most of these still being made, german bakeries stil make black forest cakes, and Bananas Foster when done right is absolutely heaven on earth.
I would love a list of the "health conscious desserts" that is incessantly referenced. Where I'm at, dessert is still cake, ice cream, brownies, cookies, pies... all made with the same ingredients that Grandma used way back when.
Except they generally aren't home made from scratch, from box or frozen, with processed & GMO ingredients, more corn syrup & less sugar, & I don't think that's any healthier, nor with artificial sweeteners
Pineapple upside down cake was my husband's birthday favorite, I made it for him every year without fail. Sometimes the smallest things mean the most to someone.
Agreed. I see many of these all the time. My mom's favorite cake is German chocolate. She makes it several times a year, for birthdays and other special occasions.
Don't know where he got HIS information!! If you want dessert, you always want something sweet and decadent and these fit the bill. If made from scratch, these are way better than the crap people eat now.
It is upsetting to see a lot of things suspended in jello. Seafood is a definite no from me, along with any meat or mayo. And although I used to like the texture from shredded carrots in salads, I don't know that jello in a mold counts as "salad" exactly. The mid 20th century years had their own ideas about food. 😂
I was 10 the year my Mom dropped a Pineapple Upside Down Cake on the floor, while she was taking it out of the oven! It lived up to its name! We just stood there and laughed in hysterics!❤❤❤
Simple version to make at home--fill a baked pie shell with softened ice cream, your favorite flavor. Freeze until hard. Cover with meringue (just beaten egg whites and sugar and a bit of vanilla) and put it in the oven at 475 degrees for about 5 minutes, until it sets up and is lightly browned. Slice and top each slice with some hot fudge sauce. Absolutely delicious!
German chocolate cake, pineapple, upside down cake, ambrosia salad, tunnel of fudge cake, bananas foster , black forest cake, all those are still very common and popular
I wish I could still make tunnel of fudge cake! I made it for every birthday back in the 70's and we loved it. But, you can't find chocolate fudge frosting mix in a box anymore. I've tried to make it using powdered sugar and trying recreate the box frosting mix and it isn't anything like the original. It tastes different and the texture is all wrong. I wish they hadn't stopped making the frosting mix. As frosting, the ready made jar frosting is better, but we lost one of the best cake recipes out there by switching.
People eat more processed, junk , and fast food more now than ever. I think people just stopped having the time its takes to make these desserts from scratch. I still love to make pineapple upside down cake and ambrosia salad.
I make a variation on an upside-down cake -- just the cake part (no pineapple), flavored with vanilla, almond, and Fiori Di Sicilia, with ground walnuts generously added in. It was an experiment that succeeded splendidly! And, ooh, when I frosted it heavily with passion fruit ganache ... you'd think too much would be too much, but it wasn't.
I'm very curious about the desserts the video maker is talking about. He keeps saying contradictions (like saying light is out in one clip then lighter desserts are in in another), mentioning these desserts' high sugar of highly processed ingredients. He mentions they're too simple yet later mentions people prefer simple now. If the most popular desserts now were truly the healthiest (piece of fruit), then fine. But we all know that the baking aisle has a huge boxed mixes section. Ice cream has nearly a whole aisle. Packaged cookies have nearly a whole aisle. Most grocery stores have a bakery with high sugar high calorie sweets. Candy is everywhere. Where are these alleged non-processed, low sugar options he's alluding to that have taken over desserts? Because those aisles mentioned have only grown in size over the years. I remember the boxed cake mixes (my mom only did pound cake from scratch; I do bake my cakes when I bake a cake...which isn't often since I don't need to eat something like cake) when I was a kid were basically Duncan Hines, Betty Crocker, and Pillsbury with a few different cake flavors. It's way more than that now. I saw Dolly Parton cake mix. Stores have store brand cake mix (my mom would have so bought those when we were little; we did generic brand whenever we could).
Because they eat more junk more often. I think if we planned more dinner parties perhaps weren't rushing to make a full dinner complete with appetizers. Maybe we'd make a fancier dessert
I came to say this… narration kept referring “health conscious” modern diners…who are they? What is percentage of overweight and obese people??? Also laughed at pronunciation of “room” baba
A guy that I had just started dating at college mentioned that his birthday was in a few days and that his Mom sometimes made his favorite cake...German Chocolate for his birthday. I made one in our dormitory kitchen for him and he loved me ever since
German Chocolate Cake with Coconut-Pecan frosting STILL rocks my world. Every birthday. I’m sorry if you’re not insisting on it still, but its demise is definitely not yet a thing.
@@kelvinrichardson3163 While true, I find a good compromise is to use (and doctor) a cake mix while making the fillings and frostings from scratch. By the time you add in vanilla bean paste, couple drops of almond extract, a tad of vanilla extract to boost the paste and sometimes sub butter for oil, you'd never know it wasn't scratch, esp with real buttercreams, real German Chocolate Frostings, etc etc. And if I'm in a rush I will whip
I’ve never seen them where I shop. I’m familiar with it though. I’ve had pineapple upside down cake & I remember jello salads. I’ve never had any of the rest. I was always fascinated by Baked Alaska but never seen or eaten any though. Very upscale thing in older books I’ve read.
“Modern baker” is a euphemism for saying that most people today have NOT ONE CLUE how to bake, or cook ANYTHING! Where they think making something from “scratch” means there MUST be a box of it somewhere at the grocers,they just have to find it. lol
I had a friend of my mum in laws over for lunch, and she loved the cake I served for dessert. She asked me “what brand of cake is this?” I said “just one made from scratch”. The next day she called me to ask me where in the cake box aisle she could find the cake mix I used?!” I could NOT believe that she didn’t know what “from scratch” meant. I gave her the recipe but I should doubt she EVER made it. My kids were entering their teens before they knew cakes, cookies, and bread could be found in the grocery store and but just in my kitchen lol
@@Bella-gj6wc I just had lunch at a diner, chicken noodles, mashed potatoes, greenbeans with onion & bacon pieces. The guy makes the pasta dough, rolls it out, flours it, pulls meat off a whole chicken cooked in chicken broth, real potatoes mashed. Such was common when I was a youngster, now-a-days it's frozen noodles, with canned chicken meat, people can't imagine. Scratch cooking is virtually a lost art, particularly here stateside. They mesmerize folks with this concept of "convenience" to capitalize, & soon most folks become are dependent. Just like as a child I knew so many phone numbers, probably over 100, as a 10 year old, family folks, parents work numbers, our friends, time & temperature numbers, radio station to request song dedications,... Now all numbers are in our phone contacts, & no one learns numbers. I still know the numbers of my grandparents (both sets) who are past 20 years now, aunts & uncles, etc from the 70s & 80s, but I don't know numbers of people I call regularly now. We become reliant, dependent, from "convenience", but I definitely don't count that as advancement or progress, quite the opposite. It's great U can show Ur kids this lost art & keep the knowledge alive. Perhaps one day scratch cooking will be prevalent again. I truly hope so..
@@jeffreypetro3803 IF I could be so bold as to suggest that you write down phone numbers/addresses, and if you don’t own any cookbooks, buy some from Goodwill. I really believe that there’s going to be trouble in our world, and if satellites go out, things could get truly scary. I left home and really couldn’t cook a thing,but everywhere I worked, older women were generous in teaching me how to cook ~ from scratch! 😉 I garden; pickle; can/preserve; make jams/jellies, make my own butter/buttermilk; my own mayo/salad dressings; cheese; Greek yogurt; bread; cookies; cakes; and squares. We can count of one hand the number of times we’ve eaten out the past 4 years, as hubby prefers my cooking. Good luck, pray, God Bless. ❤️❤️
Agree with you completely. I'm a scratch baker. I live in the south and something I've noticed is that a lot of these "new" southerners have no idea how to make a proper pound cake. They over beat it and they over bake it. Even some of the old heads do it and I tell people all the time, a pound cake is the easiest cake there is! That's okay, though. When I show up with mine, it just does my heart and ego good to see people gobbling it up and asking, "Who made this," at a church dinner or party. 😁
@@Kira7London-Spencer I saw this article called "In the Know". There was a recipe in the 50s--60's with lime, lemon jello, pineapple, mayo, horseradish. It's about as disgusting as you can imagine--but popular in the 60s. YUCK
Bananas Foster is one of the best things I have ever eaten. I don't particularly like bananas, but that wonderful sauce with the bananas and the ice cream was just so lucious.
Check your facts. The correct name is German's chocolate cake. Not because it has anything to do with Germany but because the man who devised the chocolate was named Sam German who worked for the baker Chocolate Company
Thank you! I was going to say this, I'm glad someone did. German's chocolate cake is one of my favorites - I love that coconut pecan filling/frosting! (I love it even more if there's a bit of ganache on top as well!)
I have no clue where he got his information about these being abandoned. Maybe he asked a Rep from Hostess or or Sara Lee. Because almost all of these are still popular and some are gaining more popularity. As for his comments about a more health conscious society, I almost fell right out of my chair. If kids want to play football now they go to their homes and play Madden over the internet. DUDE IS SO MISINFORMED
If you got married in Australia in the late 60s/early 70s, you would often get not one, but two or three fondue sets. Great for a cheese fondue, and an oil one to cook meat and seafood, and the third for a chocolate dessert. You can still buy the cherished Viennetta in Australia. Look up Black Forest Cheesecake. OOH YEAH!
I have fond memories of Rum Baba. When my brother and I were around 8-10 years old in the late 50’s, my dad would take us for the occasional , super fun and adventurous weekend trip on our boat, which was always stocked with a few cans of Rum Baba. The boat trips were intended to get us out of mom’s hair some weekends, then dad would feed us with Rum Baba for dessert after supper, which prompted us to sleep. Those were the only occasions I’ve ever had Rum Baba and I don’t know about made from scratch, but those cans of it were really loaded! When my brother and I got older, we realized that dad’s entire motive for giving it to us was to give him a few hours break by getting us out of *his hair for the evening. LOL
Culinary sophistication, changing lifestyles, DIY dinning trends, lighter fresher low calorie alternatives. More aesthetically pleasing choices, simpler minimalist desserts. This is all a bunch of phony baloney.
Your comentary on these desserts are BUNK. People are now LAZY and some dont have the knowledge or time to make these delicious desserts. People today eat more refined products and sugar than ever. Go to a Church potluck dinner and you will find these yummy things on the dining table. Well, may have spoken too soon. Churches are also fading into history.
Agreed... Lazy, that & the grocery marketing have made everything instant, packaged/boxed, and/or frozen. People just don't learn to cook from scratch anymore... time constraints coupled with the prevalence of instant everything. I remember when fresh made pudding was still warm with hot cap of pudding on top, now it's pre made or already made. It's a different world now...
Churches are alive and well! Albeit smaller than they were decades ago. The main problem is people not making the time. Feminism didn't make women working outside the home an option: it made it a necessity. Today both parents work at least 40 hours a week (on the rare occasion there are two parents, let's be real) and no one is hosting dinner parties, they're stopping by McDonald's on the way home from day care just trying to make it to bedtime. It seems discipline has also gone the way of these time consuming desserts.
Geez! Lighten up! No one ever baked their best pies for a Church potluck, Every one that i ever saw back in the 50's and 60's when my parents would drag me to them look like they had been hit by a truck. The filling was thin, the crusts cracked and broken and the merengue half on and half off the pie or melted into it, And as to refined sugar, go to any recipe from the 50's and you will find a lot of baked goods with tons of sugar. That's true for a lot of cocktails as well.
@@billgrandone3552 I don't know what church you attended. The churches I have cooked for are proud their oferings are top notch. No half baked baked goods.
How the F did that Vienetta fall out of favor?! That looked absolutely delicious! I don't think I ever tried it in the 80s when I was young, but it sure LOOKS and SOUNDS good.
I think it was more that the Vienetta was imported and expensive. Other ice cream cakes were introduced into the market for a cheaper price and people just went for that option.
We all seem to be missing the point with desserts. People used to eat small servings of rich desserts. We don't need to stop eating things like Tunnel of Fudge cake, just maybe only have a small slice. Things made in a bunt pan used to be party desserts made to serve 20-30 people, not 9 or 10.
These are classic American desserts. They will never truly go away... There are so many food products on the market that are 'quick' 'fast' 'easy'. The trade-off is its very 'processed' food, which is not very healthy. Desserts in 'moderation' aren't 'unhealthy' - over indulging is...
More people should learn to flambe, it's fun! (When you do it right, of course.) I used to make Drunken Pineapple Upside-Down Cake: I would get dried pineapple rings, stack them up in a Mason jar, and cover them with rum and a little sugar. I'd let them macerate for a few weeks and then use them on the cake; I'd also replace the vanilla in the cake batter with the soaking rum. Ohh, it was goood!
I am not so sure these desserts are less popular because of “more health conscious eating today”, We would have these for dessert maybe once or twice a week and that was basically the only time we would eat that much sugar. It wasn't because we were watching our sugar intake, that was just the way we ate, we weren't overweight and we didn't think about or crave sugary foods. Now people eat high sugary foods every day.
I think there's too much readily available in a package now, so we consume more junk more often and don't make these because of the time they take. Cooking from scratch makes you slow down and decide if you really want it.
My mom never made dessert. On holidays there would be butter cookies that were pretty much butter, sugar and a little flour...yum. I'm still trying to make her apfelküchen. I can't seem to get the shortbread dough correct. My sister (15years older than me) said mom put breadcrumbs on the baking sheet and on the top of the shortbread to soak up some of the apple juice as it bakes....holding out over me
Speak for yourself. In my oven just now I have two loaves of bread one white one brown an Apple pie , a traditional Scottish jocks fruit loaf and a tray of cupcakes. This is a normal baking day in our house week
@amsodoneworkingnow1978 compared to when I grew up, it is. Everyone I knew baked and prepared food for the week or "winter" months. Nowadays, people I know prefer quick and easy, store product, or restaurant item over preparing themselves. Everybody complains over the food bills and economy, but if they do like their parents and grandparents, do it yourself and your food bill wouldn't be so high. Grow it and prepare it, and you will see your costs go down. I'm a single person so I still bake and prepare stuff, but you can only do so much for one person.
A kind of dessert that seems to have almost vanished are squares. When i was a kid, our moms made different kinds all the time. Everybody's mom had a specialty. now, except for those date squares you can still get in coffee shops, squares seem to have vanished. I am thinking this is because when we were kids we took packed lunches to school and dads took them to work. Squares (and cookies!) were an integral part of those lunches. Now you buy your lunch, making squares unnecessary. It's a pity. They were great!
@@Countess88 I grew up in Indiana. Different towns? Different social circles? I don't know. I do know I never ever heard anyone else call it anything but spongecake, either. 😁
I know chiffon cake, which is a different form of a sponge cake. Chiffon cake is a type of sponge cake that's lighter and more delicate than traditional sponge cakes because it's made with oil instead of butter. Chiffon cake has a moist, tender, and springy texture, while sponge cake has a fine, dense crumb. I much prefer chiffon cakes.
I respectfully disagree with most of the reasons given for why these have "fallen out of favor." Time is limited now, most families have all adults working. So it is far easier to grab a premade dessert, that is packed full of chemicals than it is to get all the ingredients needed, prep, bake and clean the above. A good fondue involved a lot of shredding, careful mixing and chopping. And to this day my favorite special occasion cake is a Black Forest, but DANG it's expensive now. Have you seen the price of bing cherries? You could buy a store cake literally for the price of cherries alone, let alone the real whipped cream (won't use anything but), cherry liquor to keep cake moist and more. This guy keeps going on and on about us not wanting to use processed foods. HA!!!!! That's ALL most eat. More on and on about "lighter, less sugary desserts." Again HA!!!! Folks grab pre-made alleged cakes that are so sweet they sting your mouth. They may look like chocolate, but little if any were used and it shows. It's about ease and convenience except for a few super health conscious. And last time I was in a fine dining experience, one of the dessert options was an individual Pineapple Upside Down cake. I almost got it, but knowing how fast and easy it is to make one w/cake mix I went for something I couldn't make easily at home. I dare this guy to open random fridges. He will see massive Costco dessert bar cakes, Aldi's mini-cupcakes that fly off the shelves and all sorts of JUNK! Ice Cream with little or no cream. Heck open my freezer and you will see Trader Joe's Lava Cakes (nuke in 1 minutes), their amazing mini-choc chip Croissants from France and more. Fast, easy.
I received formal training in pastry, desserts, & bread baking including confectionary & frozen desserts back in '04. I learned many things, and have made many fancy desserts since then. But despite all of that, one of my all-time favorite desserts are the jello salads made by My Mum & My Aunt. And TBH, I would still choose their jello salads over nearly every dessert I've eaten or made throughout my 46yrs of life.
@@thecajunphoenix Nabisco discontinued the dark chocolate cookie wafers that you'd crush to make the crust. HUGE slap in the face to the baking public. I never see the Oreo dark chocolate pre-fab pie crusts in grocery stores anymore either. Some recipes call for just food-processorizing whole Oreo cookies to make a crust, but I don't "do" that sugary spackle that holds the cookie halves together. I'm probably in the scorned minority, but I can't stand that stuff. When I was little I'd pull it out of my Oreos and try to sculpt little animals and things with it.
@@merriemisfit8406 You could probably crush up Thin Mints and it'd be pretty similar since you're already getting the minty-ness from the Creme de Menthe in the pie anyway. My sister always makes cheesecake with Thin Mints for her crust and it's amazing.
When my mom asked what cake any one of us wanted for our birthday, German Chocolate was it. And the Angel Food tube pan with strawberries and berries, juice and whipped cream is still to die for!!!!
After not making pineapple upside down cake for 50 yrs, I recently dredged up the old recipe, but used cut fresh pineapple, sprinkled lightly with brown sugar, then the batter. Fresher, lighter, far less sugar and butter - delicious. Alas, we no longer formally entertain at home, so the days of elaborate desserts are gone. Few people can do much of anything in the kitchen. But we had a Baked Alaska board, used solely for this spectacular looking ice cream dessert, that was actually less complicated to prepare than it appeared. I miss formal entertaining at home, preparing meals for a delightful dinner party.
German's Chocolate Cake (it was named after a Mr. German, who developed that chocolate), Black Forest Cake, and chiffon cake are still sold. Folks who sell chiffon cake usually call it by its flavor or color, such as "yellow cake" or "vanilla cake." Dacquoise has made a bit of a comeback because it uses low-cholesterol egg whites. I've only had cherries jubilee at a restaurant once, but I make it at home frequently. Bananas Foster and Crepes Suzette have always tended to be served in specialty restaurants Ccajun and French). Jell-o salad wasn't really a dessert; it was always served as a side dish as part of the main meal. A cookbook I inherited from my grandmother had an entire CHAPTER of Jell-o salads!
Health conscious eating?? ?😳. I think you have your information a little confused! Yeah, just the thought of having to beat egg whites to a stiff peak for the Tom and Jerry once a year at Christmas is just too stressful to contemplate!! It’s called laziness! That’s why these desserts went out of style! People of today want everything quick and don’t want to take the time to make these delicious desserts anymore!! It’s got nothing to do with health consciousness! Desserts are meant to be sweet! I still make many of these desserts from the 50’s, 60’s, and 70s today!
A lot of women in those days didn't work outside the home, they had more time to create desserts. We've become a fast food society now because women are too tired to do all that anymore. I agree, very little to do with health concerns.
That was exactly my thought when I saw the egg white segment: oh please!! If you can't beat egg whites with an electric mixer, you should just eat out of the cereal box 🤣
The army of American housewives that were home and able to devote love and time let alone skill is gone. That’s the main reason why so many of these classics died out. have you seen the weight of the average Americans? So much of your fear media and light deserves all so many gradients and fruit. I recall the population in the 1950s 60s and early 70s was a very slim population now it’s made me a bunch of fat kids unless they’re on television pretending to be an average American. Nice video down memory lane that you’re coming here is really are.
Not only Americans. I'm Scottish and have been baking since early childhood. I made my first post of bread from start to finish age six only thing I wasn't allowed in do was put it in and remove it from the n Hot oven
In my country we still enjoy some of the desserts in this list, like the Black Forest and the upside down pineapple cakes. I still make fruit salad-filled gelatins, too.
Those vegetable jello salads were created in hell. My mom made them and I remember in the middle of the molded salad was a big blob of mayonnaise. I don’t recall anyone ever eating it. She also made tunnel of fudge cake. My husband loved it. Mother was an incredible cook and I am even better. I’m tooting my own horn. A Tom and Jerry made with cinnamon schnapps is quite good after a few hours of cross country skiing.
Fondue is still popular, so is German Chocolate cake(one of my dad's favorite cakes), ice cream cakes, ambrosia salad, fudge cake with ganache, Black Forest Cake (I love it), and a Crepe Suzette (my mom's favorite). These yummy desserts are all still alive and well with foodies and dessert lovers. And here's the irony of the health, health, health, health message in this video...people are more overweight and obese now than they were in my parents and grandparents day. Now, roughly two out of three U.S. adults are overweight (69 percent) and one out of three are obese (36 percent).
My spouse still considers pineapple upside down cake his favorite. I still make it for him. You forgot jello cake. White cake that you added a small box of vanilla instant pudding to, then after baking, make two boxes of jello, poke cake top liberally with a fork, pour one flavor, poke again, pour second flavor. Refrigerate two hours. Mix one tub thawed Cool Whip with one small box instant vanilla pudding and whip on slow speed for about 5 minutes, frost cake with the pudding, 30-120 😂minutes in refrigerator. Not as sweet as other cakes.
My mom and younger brother love “DUMP CAKE”! Either Blackberry, Cherry 🍒 or Blueberry 🫐. Can’t remember which… maybe it’s “ALL 3”!! 😁 And of course it has to be warm with Vanilla Ice Cream. ✌🏻
Fondue is a family favorite. Also a fresh raspberry and jelllo holiday dish a hand me down that everyone loves. Pineapple upside down cake is very good and travels well.
Our family has tempura fondue every year for Christmas Eve dinner. We sit around the table for hours, talking and laughing. It’s a great way to connect.
Oh my goodness! if you’re going to have dessert then HAVE DESSERT!! Healthy and dessert are by definition a con contradiction of terms. Hearing about health and dessert for the 10th time caused me to turn this video off.
I still make German chocolate cake, pineapple upside down cake, & ambrosia salad.
Yes, these are still my family’s favorites, I grew up with my Mom, both Grammas, Aunts making them too.
Me too
As do I and Tom and Jerry batter every year starting at Thanksgiving and going through new years 😂. It can be made non alcoholic you know
Three of my favorites! My mom made a delicious pineapple upside down cake in the cast iron skillet.
As do I. They are quite popular
Pinneappleupside down cake will never go out of style. So simple but delicious!
My mother made from scratch and baked it in a large cast iron skillet. I can't see any picture of one without thinking of her and this simple, wonderful dessert!
I know rite
with easy to get ingredients
They make it in hospital to order.
I have the two cake pans to make the cake. It even has the indentation marks on the bottom to show where the round pineapple slices went in first.
I made grasshopper pie back in the sixties. You did not use green food coloring but creme de menthe. Great pie!
Exactly !!! Virginia Dare brand . I loved that stuff !!! Now you have to buy a gallon of the stuff . 😑
Layered Key Lime is really good too.
my mom still makes that pie to this day. it's so gooood
how does creme de menthe get its colour?
Right you are!
Made two pineapple-upside-down cakes in the past 3 weeks. Bake them in my 10" cast iron skillet. This cake only
vanished because they were consumed so quickly, not because it is no longer baked.
That's how my grandma made it
"No one eats pineapple upside-down cake anymore."
You, mouth full with an entire cake: "Yeah so weird."
I made two pineapple upside down cakes in the last couple weeks, also. My oven didn't work, lol, so microwaved it 18 minutes. Delicious! I didn't even have an cherries! Butter, pineapple, brown sugar ... not complex enough for peoples taste buds??? 😢
My mother used regular cake pans but cast iron is the best.
FACTS
These all show up at pot luck, family gathering and every holiday here in the south. They aren't going anywhere
Yes, along with Italian Creme Cake, which is newer but along the same lines as the German's chocolate.
And the North!
And the Midwest.
The are still on my table in the North!!!
Can I come to your houses lol
These deserts are healthier than the processed pre-made ones stores offer now. They were out of this world tasty too.
Several of these are still very much prepared and enjoyed today. None of them have been discontinued due to a perception that they weren’t healthy enough. Modern desserts are more decadent and unhealthful. What the heck?! Just making up nonsense
Thank you! This guy was badly informed.
Absolutely! Don’t know where his information is coming from.
What's the use of "healthier" desserts, if you stuff your face with fat, er, fast food, salty snacks and sweetened beverages every day? I look at the obesity running rampant here in the United States in 2024, and I think that we couldn't be much worse off by returning to the days of Ambrosia Salad, Black Forest Cake, and Putting-Everything-In-Jell-O.
Butter is actually better for you than margarine. I wish I could afford to buy it more often
@@RuggedCross1 If you or a friend belong to Costco, buy the Irish Kerry Butter when it goes on sale. One pkg lasts me for many months and it is SOOO much better than the US crap. They have a cheaper version at Aldi's. Nowhere near as good, but it is affordable and still far better than margarine, which I will never use again (I read a most informative article that explains the chemicals in it and how bad they are for us). Same way real bacon often has lower fat than Turkey bacon. That was an eye opener!
I don't know about anyone else but, THESE are still eaten. 🤔🧐💖
While these desserts are still eaten, regardless of the reason, they aren't as prevalent now.
I agree -No loss of taste buds here as well.
Health, health, health, I hear that being said so often in this video - people today eat so much more fast food more than before and people are really not eating healthy! Maybe these older desserts weren’t the most healthy but our meals were made at home, we ate meals together and were much more physically active then. No setting for hours in front of a computer!
I agree. I actually think we ate better. My pop pop made all his food deserts included and lived to be 102 and played tennis I’m his 70’s
THIS! The whole changing taste thing was annoying. I gave up and turned the sound down. This whole vid was basically horse manure. You can find most of these still being made, german bakeries stil make black forest cakes, and Bananas Foster when done right is absolutely heaven on earth.
The percentage of far, over weight, obese and morbid obese is rising. So much for health conscious people...
Yeah it is time constraints changing the dessert scene, not health .
Four words. High Fructose Corn Syrup.
Also the rise of screens.
I would love a list of the "health conscious desserts" that is incessantly referenced. Where I'm at, dessert is still cake, ice cream, brownies, cookies, pies... all made with the same ingredients that Grandma used way back when.
Except they generally aren't home made from scratch, from box or frozen, with processed & GMO ingredients, more corn syrup & less sugar, & I don't think that's any healthier, nor with artificial sweeteners
Yes. Me too. He could have cut this video length in half by not repeating the same thing before every dessert.
You've forgotten the best ingredient of all , they were made with love .
Pineapple upside down cake was my husband's birthday favorite, I made it for him every year without fail. Sometimes the smallest things mean the most to someone.
Well put. I quite agree😊.
Well, apparently I live in an old-fashioned corner of the US. We still regularly eat these on holidays and see them at potlucks 😂
Agreed. I see many of these all the time. My mom's favorite cake is German chocolate. She makes it several times a year, for birthdays and other special occasions.
Don't know where he got HIS information!! If you want dessert, you always want something sweet and decadent and these fit the bill. If made from scratch, these are way better than the crap people eat now.
Make cake in a cup Lava Cake then u won't go overboard on it😊
@@WarmfireandteaOMG, I love mug cakes so much!
and toting gelatine as unnatural... it is totally natural, its even healthy.
Jello salads with shrimp can stay gone, but we still make fondue.
Jell-O with anything in it makes me 🤮. I want my Jell-O perfectly plain!
Jello with fruits is fine but vegetables meat and basicly anything else it terrible.
It is upsetting to see a lot of things suspended in jello. Seafood is a definite no from me, along with any meat or mayo. And although I used to like the texture from shredded carrots in salads, I don't know that jello in a mold counts as "salad" exactly. The mid 20th century years had their own ideas about food. 😂
The old jello salads were most likely made from cleaned gelatine, and not sweetened. Aka, it would taste appropriate to whats in it.
@@Goldenhawk583 Exactly. Like the jelly that froms from the juices at the bottom of the roast tray in the fridge from roasted chicken. Yum.
Pineapple upside down cake is fantastic! Yummy!!!
But don’t you have to stand on your head to eat it? 🤔
I was 10 the year my Mom dropped a Pineapple Upside Down Cake on the floor, while she was taking it out of the oven! It lived up to its name! We just stood there and laughed in hysterics!❤❤❤
My poor, departed mama used to make that. It would make the ENTIRE house smell good!
I agree. I make pineapple upside down cupcakes for pot lucks at work. They go very quickly!
Didn't think pineapple upside down has faded completely or Ambrosia Salad either
Baked Alaska is still something I want to try. It seemed cool when I was a kid in the 1980s, but I've still never had it.
Simple version to make at home--fill a baked pie shell with softened ice cream, your favorite flavor. Freeze until hard. Cover with meringue (just beaten egg whites and sugar and a bit of vanilla) and put it in the oven at 475 degrees for about 5 minutes, until it sets up and is lightly browned. Slice and top each slice with some hot fudge sauce. Absolutely delicious!
German chocolate cake, pineapple, upside down cake, ambrosia salad, tunnel of fudge cake, bananas foster , black forest cake, all those are still very common and popular
I love Jell-o and I love fruit salad but together they absolutely sucked! 🤮
I wish I could still make tunnel of fudge cake! I made it for every birthday back in the 70's and we loved it. But, you can't find chocolate fudge frosting mix in a box anymore. I've tried to make it using powdered sugar and trying recreate the box frosting mix and it isn't anything like the original. It tastes different and the texture is all wrong. I wish they hadn't stopped making the frosting mix. As frosting, the ready made jar frosting is better, but we lost one of the best cake recipes out there by switching.
@@kimbruner8347 that’s to bad
YES
My mom cooked German chocolate cake last week me and my siblings tore it up
Nobody is healthier now, so we might need to go back to the delicious ways our parents used to cook.
And our parents' and grandparents' lifestyles, to work off the decadent food.
People eat more processed, junk , and fast food more now than ever. I think people just stopped having the time its takes to make these desserts from scratch. I still love to make pineapple upside down cake and ambrosia salad.
I make a variation on an upside-down cake -- just the cake part (no pineapple), flavored with vanilla, almond, and Fiori Di Sicilia, with ground walnuts generously added in. It was an experiment that succeeded splendidly! And, ooh, when I frosted it heavily with passion fruit ganache ... you'd think too much would be too much, but it wasn't.
I agree, none of my family are overweight and maintain that even tho I make these desserts and dinner at home, no fast foods !
pineapple upside down came is a regular on my dinner table. I also do a variety of this replacing Mandarin oranges for the pineapples.
I'm very curious about the desserts the video maker is talking about. He keeps saying contradictions (like saying light is out in one clip then lighter desserts are in in another), mentioning these desserts' high sugar of highly processed ingredients. He mentions they're too simple yet later mentions people prefer simple now. If the most popular desserts now were truly the healthiest (piece of fruit), then fine. But we all know that the baking aisle has a huge boxed mixes section. Ice cream has nearly a whole aisle. Packaged cookies have nearly a whole aisle. Most grocery stores have a bakery with high sugar high calorie sweets. Candy is everywhere. Where are these alleged non-processed, low sugar options he's alluding to that have taken over desserts? Because those aisles mentioned have only grown in size over the years. I remember the boxed cake mixes (my mom only did pound cake from scratch; I do bake my cakes when I bake a cake...which isn't often since I don't need to eat something like cake) when I was a kid were basically Duncan Hines, Betty Crocker, and Pillsbury with a few different cake flavors. It's way more than that now. I saw Dolly Parton cake mix. Stores have store brand cake mix (my mom would have so bought those when we were little; we did generic brand whenever we could).
Spot on!!!!
German Chocolate cake has been my favorite for more than 40 years... and still is!
I buy the frosting in a can. Put On Cookies. Lasts forvwk.s.
It's almost always available at the bakery section of my local grocery stores, so it must still be popular.
@@jeanfrancis8121The topping is also divine on banana cake.😋
Strangely people weighed significantly less when they ate these terrible foods.
Because they eat more junk more often.
I think if we planned more dinner parties perhaps weren't rushing to make a full dinner complete with appetizers. Maybe we'd make a fancier dessert
I came to say this… narration kept referring “health conscious” modern diners…who are they? What is percentage of overweight and obese people??? Also laughed at pronunciation of “room” baba
I was thinking the same
Strangely the fast foods and processed foods now are much worse, strangely
It’s because we didn’t have cable TV, internet, or smart phones. People had to actually go outside and do things.
A guy that I had just started dating at college mentioned that his birthday was in a few days and that his Mom sometimes made his favorite cake...German Chocolate for his birthday. I made one in our dormitory kitchen for him and he loved me ever since
SWEET!
A Smart 🤓 Girl
❤ ❤
Being a Southern girl, I lured my husband with banana pudding. He being from Southern Cali, he had never had it before. That was 36 years ago. 🙂
We lived in Hawaii and my mom made pineapple upside down cake using fresh pineapple
With fresh pineapple, I would have more than one slice!
That sounds amazing! YUM!
sounds delicious. i just had some grilled fresh (not Hawaiian fresh!) pineapple and it was sublime
Pineapples R So Low Priced now. Dunno how the farmers cam make much. I got one for $1.50! I freeze half.
I live in Canada and make pineapple upside down cake with fresh pineapple
German chocolate cake & Black Forest cake are still around. Fondue is making a comeback. Loved grasshopper pie.
Who the hell eats low sugar desserts with heath consciousness in mind?
Diabetics who would rather keep their feet?
@@Ajhcr I'm diabetic but when I want a dessert I eat it with insulin. I can't even think of a sugarless cake, cookie, or dessert.
Exactly.
They are not that bad.
@@AjhcrI’m a diabetic and I can still eat these things within reason!!! Don’t put us all in the same place!!!
German Chocolate Cake with Coconut-Pecan frosting STILL rocks my world. Every birthday. I’m sorry if you’re not insisting on it still, but its demise is definitely not yet a thing.
Yep. It's my favorite cake, too. Until my mother passed away, she'd make one for me each year for my birthday.
German chocolate cake is still popular. I can go to any of the supermarkets in my area and buy one.
Once you have a scratch German Chocolate Cake the supermarket ones are tasteless.
@@MarjenaSloan That is sooo true. I sometimes make a German Chocolate cake from scratch and it is much better than store bought.
Yes, homemade is so much better--and not from a box but from scratch.😋
@@kelvinrichardson3163 While true, I find a good compromise is to use (and doctor) a cake mix while making the fillings and frostings from scratch. By the time you add in vanilla bean paste, couple drops of almond extract, a tad of vanilla extract to boost the paste and sometimes sub butter for oil, you'd never know it wasn't scratch, esp with real buttercreams, real German Chocolate Frostings, etc etc. And if I'm in a rush I will whip
I’ve never seen them where I shop. I’m familiar with it though.
I’ve had pineapple upside down cake & I remember jello salads.
I’ve never had any of the rest. I was always fascinated by Baked Alaska but never seen or eaten any though. Very upscale thing in older books I’ve read.
“Modern baker” is a euphemism for saying that most people today have NOT ONE CLUE how to bake, or cook ANYTHING! Where they think making something from “scratch” means there MUST be a box of it somewhere at the grocers,they just have to find it. lol
Truth!
I had a friend of my mum in laws over for lunch, and she loved the cake I served for dessert. She asked me “what brand of cake is this?” I said “just one made from scratch”. The next day she called me to ask me where in the cake box aisle she could find the cake mix I used?!” I could NOT believe that she didn’t know what “from scratch” meant. I gave her the recipe but I should doubt she EVER made it. My kids were entering their teens before they knew cakes, cookies, and bread could be found in the grocery store and but just in my kitchen lol
@@Bella-gj6wc I just had lunch at a diner, chicken noodles, mashed potatoes, greenbeans with onion & bacon pieces. The guy makes the pasta dough, rolls it out, flours it, pulls meat off a whole chicken cooked in chicken broth, real potatoes mashed. Such was common when I was a youngster, now-a-days it's frozen noodles, with canned chicken meat, people can't imagine. Scratch cooking is virtually a lost art, particularly here stateside. They mesmerize folks with this concept of "convenience" to capitalize, & soon most folks become are dependent. Just like as a child I knew so many phone numbers, probably over 100, as a 10 year old, family folks, parents work numbers, our friends, time & temperature numbers, radio station to request song dedications,... Now all numbers are in our phone contacts, & no one learns numbers. I still know the numbers of my grandparents (both sets) who are past 20 years now, aunts & uncles, etc from the 70s & 80s, but I don't know numbers of people I call regularly now. We become reliant, dependent, from "convenience", but I definitely don't count that as advancement or progress, quite the opposite. It's great U can show Ur kids this lost art & keep the knowledge alive. Perhaps one day scratch cooking will be prevalent again. I truly hope so..
@@jeffreypetro3803 IF I could be so bold as to suggest that you write down phone numbers/addresses, and if you don’t own any cookbooks, buy some from Goodwill. I really believe that there’s going to be trouble in our world, and if satellites go out, things could get truly scary. I left home and really couldn’t cook a thing,but everywhere I worked, older women were generous in teaching me how to cook ~ from scratch! 😉 I garden; pickle; can/preserve; make jams/jellies, make my own butter/buttermilk; my own mayo/salad dressings; cheese; Greek yogurt; bread; cookies; cakes; and squares. We can count of one hand the number of times we’ve eaten out the past 4 years, as hubby prefers my cooking. Good luck, pray, God Bless. ❤️❤️
Agree with you completely. I'm a scratch baker. I live in the south and something I've noticed is that a lot of these "new" southerners have no idea how to make a proper pound cake. They over beat it and they over bake it. Even some of the old heads do it and I tell people all the time, a pound cake is the easiest cake there is! That's okay, though. When I show up with mine, it just does my heart and ego good to see people gobbling it up and asking, "Who made this," at a church dinner or party. 😁
How to say the same thing 20 times? Excellent example.
That was pretty annoying
My thoughts exactly
Yes! Very annoying.
Completely annoying. I would have preferred a general introduction, followed by more detailed explanations about the dishes and their contents.
Fast forward
Anybody else watching this is ready to go in the kitchen and make at least three of these desserts? 😎
Yes! It's 3 o'clock in the morning and I'm off to Goggle recipes!
Me!! 😂
My daughter and her family went to a fondue restaurant a couple of months ago. She said it was fun and all the kids loved it!
Sometimes when you don’t feel well, jello is really good!
I Adore In hot weather, refresher. Sugar free works better, u can aDD THE BANANAS RIGHT AWAY.*.
Sorry,caps .
I love jello!
Jell-O with whipped cream is one of my all time favorite desserts. It's comfort food.
yes just not with mayo or canned peas please!
@@Kira7London-Spencer I saw this article called "In the Know". There was a recipe in the 50s--60's with lime, lemon jello, pineapple, mayo, horseradish. It's about as disgusting as you can imagine--but popular in the 60s. YUCK
Many of these are still widely available.
Viennetta is back in the US
Bananas Foster is one of the best things I have ever eaten. I don't particularly like bananas, but that wonderful sauce with the bananas and the ice cream was just so lucious.
Check your facts. The correct name is German's chocolate cake. Not because it has anything to do with Germany but because the man who devised the chocolate was named Sam German who worked for the baker Chocolate Company
The makers of this video did little to no fact checking. Many of these are still made and enjoyed.
Learn something everyday. Thanks❣️
Thank you! I was going to say this, I'm glad someone did. German's chocolate cake is one of my favorites - I love that coconut pecan filling/frosting! (I love it even more if there's a bit of ganache on top as well!)
German’s is the proper name but most of us grew up forgetting the ‘s😁.
@@annen3706 Christmas did not go by without a German Chocolate Cake and a Fruit Cake baked by my mother
Nothing can kill off rich, buttery dessert!
I have no clue where he got his information about these being abandoned. Maybe he asked a Rep from Hostess or or Sara Lee. Because almost all of these are still popular and some are gaining more popularity. As for his comments about a more health conscious society, I almost fell right out of my chair. If kids want to play football now they go to their homes and play Madden over the internet. DUDE IS SO MISINFORMED
If you got married in Australia in the late 60s/early 70s, you would often get not one, but two or three fondue sets. Great for a cheese fondue, and an oil one to cook meat and seafood, and the third for a chocolate dessert.
You can still buy the cherished Viennetta in Australia.
Look up Black Forest Cheesecake. OOH YEAH!
Black Forest cheesecake?!?!? Oh, be still, my foolish heart! ❤❤❤❤
I still eat many of these. These people don't know what they're saying.
One of our daughters makes her dad a pineapple upside down cake every year for his birthday. It’s his favorite.
I love cherry jello with fruit cocktail and whipped cream on top.
Yes, and my Mom put sliced bananas on top.
@@karenscott5130. put them IN it.
Every Sunday night. Hamburgers, potato chips, red jello with sliced bananas. Then Bonanza and ice cream!
I have fond memories of Rum Baba. When my brother and I were around 8-10 years old in the late 50’s, my dad would take us for the occasional , super fun and adventurous weekend trip on our boat, which was always stocked with a few cans of Rum Baba. The boat trips were intended to get us out of mom’s hair some weekends, then dad would feed us with Rum Baba for dessert after supper, which prompted us to sleep. Those were the only occasions I’ve ever had Rum Baba and I don’t know about made from scratch, but those cans of it were really loaded! When my brother and I got older, we realized that dad’s entire motive for giving it to us was to give him a few hours break by getting us out of *his hair for the evening. LOL
Culinary sophistication, changing lifestyles, DIY dinning trends, lighter fresher low calorie alternatives. More aesthetically pleasing choices, simpler minimalist desserts.
This is all a bunch of phony baloney.
I’ve got a fondue pot and I am NOT afraid to use it. 🔥
Your comentary on these desserts are BUNK. People are now LAZY and some dont have the knowledge or time to make these delicious desserts. People today eat more refined products and sugar than ever. Go to a Church potluck dinner and you will find these yummy things on the dining table. Well, may have spoken too soon. Churches are also fading into history.
Agreed... Lazy, that & the grocery marketing have made everything instant, packaged/boxed, and/or frozen. People just don't learn to cook from scratch anymore... time constraints coupled with the prevalence of instant everything. I remember when fresh made pudding was still warm with hot cap of pudding on top, now it's pre made or already made. It's a different world now...
Churches are alive and well! Albeit smaller than they were decades ago. The main problem is people not making the time. Feminism didn't make women working outside the home an option: it made it a necessity. Today both parents work at least 40 hours a week (on the rare occasion there are two parents, let's be real) and no one is hosting dinner parties, they're stopping by McDonald's on the way home from day care just trying to make it to bedtime. It seems discipline has also gone the way of these time consuming desserts.
So... bad working conditions....feminism is the culprit...imagine....
Geez! Lighten up! No one ever baked their best pies for a Church potluck, Every one that i ever saw back in the 50's and 60's when my parents would drag me to them look like they had been hit by a truck. The filling was thin, the crusts cracked and broken and the merengue half on and half off the pie or melted into it, And as to refined sugar, go to any recipe from the 50's and you will find a lot of baked goods with tons of sugar. That's true for a lot of cocktails as well.
@@billgrandone3552 I don't know what church you attended. The churches I have cooked for are proud their oferings are top notch. No half baked baked goods.
Amusing how some desserts faded away because people wanted more elaborate ones, and other desserts faded away because people wanted simpler ones.
Non-fruit based went away because wanted more fruit and fruit based went away because people wanted something more exotic.
How the F did that Vienetta fall out of favor?! That looked absolutely delicious! I don't think I ever tried it in the 80s when I was young, but it sure LOOKS and SOUNDS good.
It WAS good!
I had forgotten about it until this video, but I used to buy it for special occasions back in the day. It was very good!
We still have Vienetta in supermarkets all around Australia. We even have salted caramel or mint choc mini Vienetta sticks.
It was brought back to the US last year by Good Humor
I think it was more that the Vienetta was imported and expensive. Other ice cream cakes were introduced into the market for a cheaper price and people just went for that option.
I am insulted by this video. I still make some of these items and everyone goes GAGA when served.
True. Ambrosia though? 😅
Pineapple upside down cake and German chocolate cake still made here.
Never heard of Lady Baltimore cake,that looks good to me.
I've got the recipe in several of my Mum's cookbooks
German chocolate is my favorite ever! And we still love ambrosia, jello fruit desserts, pineapple upside down cake. We eat these still!
We all seem to be missing the point with desserts. People used to eat small servings of rich desserts. We don't need to stop eating things like Tunnel of Fudge cake, just maybe only have a small slice. Things made in a bunt pan used to be party desserts made to serve 20-30 people, not 9 or 10.
Pineappple Upside Down cake and Black Forrest cake are my favorites! I also miss my Mee-Maw's Strawberry Shortcake!
With REAL shortcakes. Not those awful sponge cakes.
I still make al! Of those
Fondue was such FUN!!!
These are classic American desserts. They will never truly go away...
There are so many food products on the market that are 'quick' 'fast' 'easy'. The trade-off is its very 'processed' food, which is not very healthy. Desserts in 'moderation' aren't 'unhealthy' - over indulging is...
More people should learn to flambe, it's fun! (When you do it right, of course.)
I used to make Drunken Pineapple Upside-Down Cake: I would get dried pineapple rings, stack them up in a Mason jar, and cover them with rum and a little sugar. I'd let them macerate for a few weeks and then use them on the cake; I'd also replace the vanilla in the cake batter with the soaking rum. Ohh, it was goood!
I am not so sure these desserts are less popular because of “more health conscious eating today”, We would have these for dessert maybe once or twice a week and that was basically the only time we would eat that much sugar. It wasn't because we were watching our sugar intake, that was just the way we ate, we weren't overweight and we didn't think about or crave sugary foods. Now people eat high sugary foods every day.
I think there's too much readily available in a package now, so we consume more junk more often and don't make these because of the time they take. Cooking from scratch makes you slow down and decide if you really want it.
@@KatieBellino Great point 👍
My mom never made dessert. On holidays there would be butter cookies that were pretty much butter, sugar and a little flour...yum. I'm still trying to make her apfelküchen. I can't seem to get the shortbread dough correct. My sister (15years older than me) said mom put breadcrumbs on the baking sheet and on the top of the shortbread to soak up some of the apple juice as it bakes....holding out over me
And all day long driving their insulin levels and health issues up and up and up… all thanks to the crooked food pyramid
The happy family memories associated with many of these dishes can never be replaced.
You can skip the marshmallows, though.
Plus anything from scratch is basically non-existent these days.
Speak for yourself. In my oven just now I have two loaves of bread one white one brown an Apple pie , a traditional Scottish jocks fruit loaf and a tray of cupcakes. This is a normal baking day in our house week
@amsodoneworkingnow1978 compared to when I grew up, it is. Everyone I knew baked and prepared food for the week or "winter" months. Nowadays, people I know prefer quick and easy, store product, or restaurant item over preparing themselves. Everybody complains over the food bills and economy, but if they do like their parents and grandparents, do it yourself and your food bill wouldn't be so high. Grow it and prepare it, and you will see your costs go down. I'm a single person so I still bake and prepare stuff, but you can only do so much for one person.
We have german chocolate cake every year on my dad's birthday. It's his favorite cake and it's sooo good
I make a German Chocolate Cake for Christmas every year, sometimes 3 times a year.
A kind of dessert that seems to have almost vanished are squares. When i was a kid, our moms made different kinds all the time. Everybody's mom had a specialty. now, except for those date squares you can still get in coffee shops, squares seem to have vanished. I am thinking this is because when we were kids we took packed lunches to school and dads took them to work. Squares (and cookies!) were an integral part of those lunches. Now you buy your lunch, making squares unnecessary. It's a pity. They were great!
Lemon ones. And boy, good thing lemon pudding is so hard to find cas lemon pie is my fAV.
In all of my 66 years, I have never ever heard that called chiffon cake, until this video. It's called sponge cake.
In the Midwest, I grew up calling it Chiffon Cake.
@@Countess88 I grew up in Indiana. Different towns? Different social circles? I don't know. I do know I never ever heard anyone else call it anything but spongecake, either. 😁
I know chiffon cake, which is a different form of a sponge cake. Chiffon cake is a type of sponge cake that's lighter and more delicate than traditional sponge cakes because it's made with oil instead of butter. Chiffon cake has a moist, tender, and springy texture, while sponge cake has a fine, dense crumb. I much prefer chiffon cakes.
Dinosaur???
My Mum was a wonderful cook, made chiffon cake many times. Favorite: Lemon Chiffon with Lemon Glaze.
I respectfully disagree with most of the reasons given for why these have "fallen out of favor." Time is limited now, most families have all adults working. So it is far easier to grab a premade dessert, that is packed full of chemicals than it is to get all the ingredients needed, prep, bake and clean the above. A good fondue involved a lot of shredding, careful mixing and chopping. And to this day my favorite special occasion cake is a Black Forest, but DANG it's expensive now. Have you seen the price of bing cherries? You could buy a store cake literally for the price of cherries alone, let alone the real whipped cream (won't use anything but), cherry liquor to keep cake moist and more.
This guy keeps going on and on about us not wanting to use processed foods. HA!!!!! That's ALL most eat. More on and on about "lighter, less sugary desserts." Again HA!!!! Folks grab pre-made alleged cakes that are so sweet they sting your mouth. They may look like chocolate, but little if any were used and it shows. It's about ease and convenience except for a few super health conscious. And last time I was in a fine dining experience, one of the dessert options was an individual Pineapple Upside Down cake. I almost got it, but knowing how fast and easy it is to make one w/cake mix I went for something I couldn't make easily at home. I dare this guy to open random fridges. He will see massive Costco dessert bar cakes, Aldi's mini-cupcakes that fly off the shelves and all sorts of JUNK! Ice Cream with little or no cream. Heck open my freezer and you will see Trader Joe's Lava Cakes (nuke in 1 minutes), their amazing mini-choc chip Croissants from France and more. Fast, easy.
This is my mother's whole repertoire..especially grasshopper pie
I received formal training in pastry, desserts, & bread baking including confectionary & frozen desserts back in '04. I learned many things, and have made many fancy desserts since then. But despite all of that, one of my all-time favorite desserts are the jello salads made by My Mum & My Aunt. And TBH, I would still choose their jello salads over nearly every dessert I've eaten or made throughout my 46yrs of life.
Oh hell yeah, the grasshopper pie was one of my favorites! Now I want a slice. 😂😂😂😂
I want the recipe so I can make one, no, make that several smaller versions that can be taken on the go!
I have not had one in decades. I will have to search for a recipe. Pinterest is great for recipes.
@@thecajunphoenix Nabisco discontinued the dark chocolate cookie wafers that you'd crush to make the crust. HUGE slap in the face to the baking public. I never see the Oreo dark chocolate pre-fab pie crusts in grocery stores anymore either. Some recipes call for just food-processorizing whole Oreo cookies to make a crust, but I don't "do" that sugary spackle that holds the cookie halves together. I'm probably in the scorned minority, but I can't stand that stuff. When I was little I'd pull it out of my Oreos and try to sculpt little animals and things with it.
@@merriemisfit8406 You could probably crush up Thin Mints and it'd be pretty similar since you're already getting the minty-ness from the Creme de Menthe in the pie anyway. My sister always makes cheesecake with Thin Mints for her crust and it's amazing.
When my mom asked what cake any one of us wanted for our birthday, German Chocolate was it. And the Angel Food tube pan with strawberries and berries, juice and whipped cream is still to die for!!!!
After not making pineapple upside down cake for 50 yrs, I recently dredged up the old recipe, but used cut fresh pineapple, sprinkled lightly with brown sugar, then the batter. Fresher, lighter, far less sugar and butter - delicious. Alas, we no longer formally entertain at home, so the days of elaborate desserts are gone. Few people can do much of anything in the kitchen. But we had a Baked Alaska board, used solely for this spectacular looking ice cream dessert, that was actually less complicated to prepare than it appeared. I miss formal entertaining at home, preparing meals for a delightful dinner party.
Oh wow, 50 yrs. We have it every Thanksgiving and sometimes for my father's birthday. Love that cake.😂❤
Maybe they disappeared in some circles because some people are just too lazy to cook. But if someone made these for them, they’d eat them up!😋
I don't care, ambrosia salad is delicious. The green creaminess with the nuts and fruit were really ambrosia as appropriately named.
Amen
Absolutely! My favorite too❤
I've made ambrosia salad with fresh and frozen fruit.
Mom always made ambrosia salad. When I was a waiter, I used to make bananas flambe, cherries jubilee and crepes suzette, tableside. Always tasty too.
Sounds great. I just made Bananas Foster for company and I flamed the bananas with rum. It was delicious.
All these cakes are still popular around me!
We still make Baked Alaska, Black Forest Cake, Baba au Rhum, German's Chocolate Cake, Fruit Upside Down Cakes
Yes, and in my mid-eighties I still do.
I make most of these desserts today, especially ambrosia salad and pineapple upside down cake. Yum.
Some of the desserts people still eat. Never ate jello stuff growing up. My mom the southern, made peach cobbler or sweet potato pies.
German's Chocolate Cake (it was named after a Mr. German, who developed that chocolate), Black Forest Cake, and chiffon cake are still sold. Folks who sell chiffon cake usually call it by its flavor or color, such as "yellow cake" or "vanilla cake."
Dacquoise has made a bit of a comeback because it uses low-cholesterol egg whites. I've only had cherries jubilee at a restaurant once, but I make it at home frequently.
Bananas Foster and Crepes Suzette have always tended to be served in specialty restaurants Ccajun and French).
Jell-o salad wasn't really a dessert; it was always served as a side dish as part of the main meal. A cookbook I inherited from my grandmother had an entire CHAPTER of Jell-o salads!
I wondered where the name came from when the video said German Chocolate Cake wasn't German. Thanks for filling in that answer!
Health conscious eating?? ?😳. I think you have your information a little confused!
Yeah, just the thought of having to beat egg whites to a stiff peak for the Tom and Jerry once a year at Christmas is just too stressful to contemplate!! It’s called laziness! That’s why these desserts went out of style! People of today want everything quick and don’t want to take the time to make these delicious desserts anymore!! It’s got nothing to do with health consciousness!
Desserts are meant to be sweet!
I still make many of these desserts from the 50’s, 60’s, and 70s today!
A lot of women in those days didn't work outside the home, they had more time to create desserts. We've become a fast food society now because women are too tired to do all that anymore. I agree, very little to do with health concerns.
That was exactly my thought when I saw the egg white segment: oh please!! If you can't beat egg whites with an electric mixer, you should just eat out of the cereal box 🤣
some of those Jello salads are downright wild! the only Jello salad worth eating is the strawberry/pretzel one
The army of American housewives that were home and able to devote love and time let alone skill is gone. That’s the main reason why so many of these classics died out. have you seen the weight of the average Americans? So much of your fear media and light deserves all so many gradients and fruit. I recall the population in the 1950s 60s and early 70s was a very slim population now it’s made me a bunch of fat kids unless they’re on television pretending to be an average American. Nice video down memory lane that you’re coming here is really are.
Not only Americans. I'm Scottish and have been baking since early childhood. I made my first post of bread from start to finish age six only thing I wasn't allowed in do was put it in and remove it from the n Hot oven
Still enjoying German Chocolate Cake a few times a year
In my country we still enjoy some of the desserts in this list, like the Black Forest and the upside down pineapple cakes. I still make fruit salad-filled gelatins, too.
Most of these are very easy to find still in the US, as well.
Let's bring some of them back!
Those vegetable jello salads were created in hell. My mom made them and I remember in the middle of the molded salad was a big blob of mayonnaise. I don’t recall anyone ever eating it. She also made tunnel of fudge cake. My husband loved it. Mother was an incredible cook and I am even better. I’m tooting my own horn. A Tom and Jerry made with cinnamon schnapps is quite good after a few hours of cross country skiing.
Fondue is still popular, so is German Chocolate cake(one of my dad's favorite cakes), ice cream cakes, ambrosia salad, fudge cake with ganache, Black Forest Cake (I love it), and a Crepe Suzette (my mom's favorite). These yummy desserts are all still alive and well with foodies and dessert lovers. And here's the irony of the health, health, health, health message in this video...people are more overweight and obese now than they were in my parents and grandparents day. Now, roughly two out of three U.S. adults are overweight (69 percent) and one out of three are obese (36 percent).
Some of these are still being made today like chiffon and Black Forest and chocolate fondue
My spouse still considers pineapple upside down cake his favorite. I still make it for him.
You forgot jello cake. White cake that you added a small box of vanilla instant pudding to, then after baking, make two boxes of jello, poke cake top liberally with a fork, pour one flavor, poke again, pour second flavor. Refrigerate two hours. Mix one tub thawed Cool Whip with one small box instant vanilla pudding and whip on slow speed for about 5 minutes, frost cake with the pudding, 30-120 😂minutes in refrigerator. Not as sweet as other cakes.
My mom and younger brother love “DUMP CAKE”! Either Blackberry, Cherry 🍒 or Blueberry 🫐. Can’t remember which… maybe it’s “ALL 3”!! 😁 And of course it has to be warm with Vanilla Ice Cream. ✌🏻
My family and I still make these deserts😊. We make them from "scratch", they are just great.❤😊
You gave me some great ideas for dessert!! 😋
I still make pineapple upside down cakes. Mmmmm.
My childhood right here, lol. Thank you for the video!
I still make pineapple upside-down cake. I get requested to bring it to family functions and my grandkids love it. It's always a hit.
If you have gallbladder problems the chiffon is way better than the stuff made with butter. Use canola oil. I'm sure it's better for your heart.
Fondue is a family favorite. Also a fresh raspberry and jelllo holiday dish a hand me down that everyone loves. Pineapple upside down cake is very good and travels well.
A friend of mine has Banana Foster as her go to dinner party fav. Its delicious
Our family has tempura fondue every year for Christmas Eve dinner. We sit around the table for hours, talking and laughing. It’s a great way to connect.
Oh my goodness! if you’re going to have dessert then HAVE DESSERT!! Healthy and dessert are by definition a con contradiction of terms. Hearing about health and dessert for the 10th time caused me to turn this video off.
My husband still loves a pineapple upside down cake. So he gets one on his birthday!
My mom is still making the reversed pineapple cake. She modified the recipe with less sugar into the cake and it's very light and good.
Pineapple Upside-down cake is still my favorite.