nostalgic

Who remembers this delicious Old School Butterscotch tart?! I have fond memories of this fantastic rich sticky, butterscotch tart. Usually served up with whipped cream or custard in the school canteen! This classic school dessert is surpisingly easy and quick to make, follow along our recipe.

Old School Butterscotch Tart

Sweet Shortcrust Pastry Tart (Shop brought

(3/4 cup) Unsalted butter

tbsp (30 ml) Milk (full fat is best, but any will work)

(1 cup) Soft Light Brown Sugar

tbsp Plain Flour

tbsp (80 ml) Milk (full fat is best, but any will work)

Case

Make your Sweet Shortcrust Pastry Tart case first or use a pre made case from the shop?

Melt

Melt the butter with 2 tbsp of milk in a pan over a low heat.

Dissolve

Once the butter is melted, stir the sugar in and keep stiring at low heat, until sugar is fully dissolved.

Place the flour into a small bowl, add 6tbsp milk and mix into a fine paste.

Whisk

Pour the flour paste slowly, bit by bit in to the pan whilst constantly whisking, for 2-3 mins until its thickened.

Cool

Take off heat and allow to cool slightly for 5 minutes.

Pour

Pour the mixture into the tart case until evenly spread and place in the fridge for 3-4 hrs to set, before serving.

https://embed.mediavine.com/videos/h423glowrcvrtxjydr5x

Who remembers this delicious Old School Butterscotch tart?! I have fond memories of this fantastic rich sticky, butterscotch tart. Usually served up with whipped cream or custard in the school canteen! This classic school dessert is surprisingly easy and quick to make, follow along with our recipe.

Preserved shallots in malt vinegar make a classic condiment that will never ge.t old. Beautiful with cheese and cold meats

Pickled onions

shallot

salt

malt vinegar

clear honey

Place the onions in a large heatproof bowl and pour over boiling water to cover. Leave to cool. Once cool, trim roots and tops and peel. Sprinkle the salt over the peeled onions, stir and leave overnight.

Next day rinse the onions well and dry with kitchen towel. Place the vinegar and honey into a large pan and gently heat just to dissolve the honey into the vinegar, but do not boil.

Pack the onions into clean, sterilized jars. Pour over the hot vinegar mixture to fill the jars, and check there are no air pockets. Seal the jars and leave to cool. The onions will be ready to eat after about 1 month or better if kept for 2. Once opened store in the fridge.

Combining a can of apple pie filling and Velveeta results in an amazingly nostalgic dessert

Cheese & apples

Comstock apple pie filling

butter

oz Velveeta cheese

C flour

C sugar

C milk

Melt butter and cheese in saucepan over low heat.

Stir in flour, sugar and milk and combine well. 

Bake 45 minutes or until golden brown on top and firm in the middle.

Serve on a small plate, similar to how you'd serve a piece of pie. 

Crispy. Chewy. Gooey. These delicious Cinnamon Toast Crunch cookies are made with a soft, cinnamon cookie dough, a gooey marshmallow centre, and a crunchy, Cinnamon Toast Crunch cereal exterior!

{Nostalgic} Cinnamon Toast Crunch Cookies with Hidden Marshmallow Filling

(180 grams) All-purpose Flour

tsp Baking soda

Cinnamon

(160 grams) Light brown sugar (packed)

(50 grams) Granulated sugar

(115 grams) Unsalted Butter

Egg (large, room temperature)

tsp Vanilla extract

Marshmallows (large) (torn in half)

(125 grams) Cinnamon Toast Crunch (cereal)

Preheat your oven to 350F (325F for convection bake). Line a baking sheet with parchment paper or a silicone baking mat. Set aside.

In a small bowl, add flour, baking soda, cinnamon, and salt. Whisk mixture to aerate and sift. Set aside.

In a large bowl, use an electric mixer to beat sugars (brown and granulated) with butter.

Add egg and vanilla extract. Mix until combined and scrape sides of bowl until all ingredients are well incorporated.

Slowly add dry (flour) mixture to the wet (butter/sugar/egg) mixture, beating on low speed until just combined.

Cinnamon Cookie Dough

Using a large cookie scoop, or by making 2 tbsp cookie dough portions, place dough rounds  onto your baking sheet.

Tear large marshmallows in half. Add half of each marshmallow to the top of each cookie.

Press marshmallow into centre of each dough ball and form into a ball around the marshmallow – allowing only a small hole of marshmallow to be visible!

Add Cinnamon Toast Crunch cereal to a sealable, durable bag (like a large freezer bag). Seal bag and use a rolling pin/heavy rod to coarsely crush cereal.

Place crushed cereal into a bowl and roll each dough balls into the crushed cereal (use your hands to press additional cereal into outer surface of cookie balls, as needed, to ensure it is well coated.

Refrigerate dough balls for 1h.

Cinnamon Toast Crunch Coating

Place cookie dough balls onto baking sheet, spaced 2-3&quot; apart. Bake cookies at 350F for ~15 min or until the edges are golden brown and cookie has spread. Cookies will continue to crack as they cool.

Let cookies cool on baking sheet and enjoy!!

Baking

This dilly tuna casserole is the elevated, grown-up version of what you enjoyed as a child. 

Dilly Tuna Casserole Recipe

(10 ½-ounce) can condensed cream of celery soup

water

tuna

pepper

Dijon mustard

peas

dry egg noodles

fresh dill fronds, divided

crispy fried onions

Mix the condensed soup and water in a 9x13-inch casserole dish.

Mix in the tuna, salt, pepper, and mustard.

Break apart the frozen peas and stir them into the tuna mixture along the noodles, making sure to submerge the latter in liquid..

Top the casserole with half of the dill fronds.

Bake the casserole for 20 to 25 minutes, or until the noodles are soft and most of the water has been absorbed.

Top the casserole with the crispy onions and bake it for another 5 to 10 minutes, until they are crispy and golden brown.

Top the cooked casserole with the remaining dill.

https://www.youtube.com/watch?v=vFP1oup18Zs

A blast from the past recipe that will fill your belly and comfort all of your food cravings; Shipwreck Casserole Dinner is not only super delicious, but also very easy to prepare, and as an added bonus, it&#39;s loaded with veggies too!

Shipwreck Casserole Dinner

(pan

olive oil

hash browns

white onion, (finely chopped)

celery, (sliced 1/4 inch thick)

carrots, (peeled and sliced 1/4 inch thick)

red bell pepper, (diced)

green bell pepper, (diced)

instant rice

tomato soup, (10 ounces)

oregano

basil

garlic powder

black pepper

tomatoes

cheddar cheese

In a skillet, fry the ground beef with a dash of salt and pepper until cooked all the way through.  Drain and discard the grease.  Set the beef aside.

Preheat the oven to 350 degrees.  Grease a large, deep casserole dish with the olive oil.  (The oval baking dish you see in the photographs is 9.5 x 14.5&quot;)

Place all of the ingredients (except the cheese) into a large mixing bowl.  Toss well to combine.

Transfer to prepared casserole dish.  Cover with aluminum foil and bake for 90 minutes.

Remove casserole from oven and remove the foil.  Top the casserole with the shredded cheese and return to oven (uncovered) for 15 minutes or until cheese is melted and bubbly.

Remove from oven.  Allow casserole to rest for 3-5 minutes.  Plate and enjoy!

This looks so comforting and delicious! I am a Midwestern gal so casseroles are a weekly staple! It is so comforting. Thank you for this recipe!

This is so delicious and I am so excited to make this for everyone for tonight's dinner.

I have never heard of shipwreck casserole before. I made it the other night for dinner, and it was delicious! I love how I was able to just dumb it all in together!

I love meals you can just throw together and cook in one dish. This casserole was just that! The ultimate comfort food.

I haven’t made Shipwreck Casserole in years.  This is delicious.  Fatty, but delicious.

Oh my I haven't had Shipwreck in ages!!! I loved this dish as a kid.  My Dad use to make it with bologna and green peas.

What a terrific versatile casserole.  Never heard of Shipwreck but I am onboard for this one.  Easy to substitute what ever you have on hand or stick to your guns and make as per recipe.    Maybe that's the answer.  What ever you have with you, on your island becomes what goes into the shipwreck casserole.  I have also had success in making a smaller version cutting in half.  Love your site.

Never heard of shipwreck casserole before, but I sure like the looks of it! My kind of meal, I like the versatility of it.

This rich and decadent Chocolate Pudding Cake is my scratch-made version of the cake my mom has always made me for my birthday. A moist chocolate cake with pockets of homemade creamy chocolate pudding that also doubles as the frosting on top!

Chocolate Pudding Cake

flour

(285 grams) granulated sugar

cocoa powder

baking soda

baking powder

eggs (at room temperature)

vanilla extract

(110 grams) canola or vegetable oil

(204 grams) water

(135 grams) granulated sugar

(17 grams) cornstarch

espresso powder (optional)

½ cups (605 grams) whole milk

Preheat oven to 350°F. Grease the bottom and sides of a 9” x 9” square cake pan generously with cooking spray.

Chocolate Cake: In a large mixing bowl, combine the flour, sugar, cocoa, baking soda, baking powder, and salt with a whisk until combined. Add the eggs, vanilla, oil, and water and whisk until combined and smooth, about 1 minute.

Pour the cake batter into the prepared pan. Bake for 28-30 minutes or until the center of the cake springs back to the touch (or a toothpick comes out mostly clean). Immediately poke several holes in the cake with the end of a wooden spoon or a wooden dowel. Set aside.

Chocolate Pudding: In a medium saucepan, combine the sugar, cocoa, cornstarch, and espresso powder. Slowly stream in the milk while whisking.

Cook the pudding mixture on the stove over low heat and stir continuously with a rubber spatula until the mixture thickens and starts to boil, about 15-20 minutes.

Immediately pour the hot pudding over the warm cake, allowing the pudding to fill each of the holes you poked in the cake. Spread the remaining pudding all over the top of the cake. Press a piece of plastic wrap directly on the top of the pudding and refrigerate for 8 hours or overnight.

Top 7 nostalgic recipes from across the web

The most viewed nostalgic recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Old School Butterscotch Tart

Pickled onions

Cheese & apples

{Nostalgic} Cinnamon Toast Crunch C...

Dilly Tuna Casserole Recipe

Shipwreck Casserole Dinner

Chocolate Pudding Cake

Top 7 nostalgic recipes from across the web

The most viewed nostalgic recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Old School Butterscotch Tart

Pickled onions

Cheese & apples

{Nostalgic} Cinnamon Toast Crunch C...

Dilly Tuna Casserole Recipe

Shipwreck Casserole Dinner

Chocolate Pudding Cake

The most viewed nostalgic recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine