"topping was an economical alternative to pies due to shortages of pastry ingredients as the result of rationing. To further reduce the use of rationed flour, fat and sugar, breadcrumbs or oatmeal could be added to the crumble mix. The dish was also popular due to its simplicity. In some parts of America a similar dish may be called a ""crisp"". Crumble A crumble is a dish of Irish origin that can be made in a sweet or savoury version, although the sweet version is much more common. A sweet variety usually contains stewed fruit topped with a crumbly mixture"
"in crumbles include apple, blackberry, peach, rhubarb, gooseberry, and plum. A combination of two or more of these fruits may be used. The topping may also include rolled oats, ground almonds or other nuts, and sometimes sour milk (e.g. vinegar and milk) is added to give the crumble a more extravagant taste. Brown sugar is often sprinkled over the crumble topping, which caramelises slightly when baked. In some recipes the topping is made from broken biscuits (cookies in ) or even breakfast cereals, but this is not traditional. Crumbles became popular in Ireland during World War II, when the crumble"
"crisp"". In the UK and British Commonwealth, the scone-topped cobbler predominates, and is found in both sweet and savoury versions. Common sweet fillings include apple, blackberry, and peach. Savoury versions, such as beef, lamb, or mutton, consist of a casserole filling, sometimes with a simple ring of cobbles around the edge, rather than a complete layer, to aid cooking of the meat. Cheese or herb scones may also be used as a savoury topping. Cobblers and crumbles were promoted by the Ministry of Food during the Second World War, since they are filling, yet require less butter than a traditional"
"rationing. The topping is made of butter, flour, and brown sugar rolled together so that it resembles breadcrumbs. Care must be taken to balance the correct amount of crumble with the fruit, or else the filling may seep through and spoil this crust. Crumble is traditionally served with custard, but today it is sometimes served with cream or ice cream. Finally, Eve's pudding is a British dessert that is essentially a sponge cake on top of the apples. The name may originate from the biblical reference to Eve and the apple in the Garden of Eden. Apple crisp Apple crisp"
"Traditional Candy and Coconut Wrap Traditional candy and coconut wrap (also known as ""Springfield pizza""), is a traditional Cantonese snack. It is usually found on the street, where hawkers keep the wraps in a transparent metal box to sell. It is a wrap with hard sugar (candy and coconut) inside white wafer slice. It was especially famous in Hong Kong during the 1940s and 50s. The most popular fillings included shredded coconut, maltose and sesame. There are several folktales about how traditional candy and coconut wrap first appeared in China. In the monarchy period, elder members of a family would"
"Apple crisp Apple crisp (name used in the United States) or apple crumble (name preferred in the United Kingdom, Canada, Australia and New Zealand) is a dessert consisting of baked chopped apples, topped with a crisp streusel crust. Ingredients usually include cooked apples, butter, sugar, flour, cinnamon, and often oats and brown sugar, ginger, and/or nutmeg. One of the most common variants is ""apple rhubarb crisp"", in which the rhubarb provides a tart contrast to the apples. Many other kinds of fruit crisps are made. These may substitute other fruits, such as peaches, berries, or pears, for the apples. Apple"
"pastry, and can be made with margarine. Cobbler (food) Cobbler is a dish consisting of a fruit or savoury filling poured into a large baking dish and covered with a batter, biscuit, or dumpling (in the United Kingdom) before being baked. Some cobbler recipes, especially in the American south, resemble a thick-crusted, deep-dish pie with both a top and bottom crust. Cobbler is part of the cuisine of the United Kingdom and United States, and should not be confused with a crumble. Cobblers originated in the British American colonies. English settlers were unable to make traditional suet puddings due to"
"Desert pavement A desert pavement, also called reg (in the western Sahara), serir (eastern Sahara), gibber (in Australia), or saï (central Asia) is a desert surface covered with closely packed, interlocking angular or rounded rock fragments of pebble and cobble size. They typically top alluvial fans. Desert varnish collects on the exposed surface rocks over time. Geologists debate the mechanics of pavement formation and their age. Several theories have been proposed for the formation of desert pavements. A common theory suggests they form through the gradual removal of sand, dust and other fine-grained material by the wind and intermittent rain,"
"received its nickname because it resembles chocolate-chip cookie dough. It is made up of a base pattern of light tan overlaid with broad swathes of pale green and wide two-tone bands of brown. Clusters of black and white spots are scattered over, to mimic the appearance of pebbles and their shadows. Although the chocolate-chip camouflage became well known during the Persian Gulf War, it was originally designed decades prior, in 1962. The U.S. Army, believing that it might one day become necessary to intervene in the Arab–Israeli conflicts, developed a test pattern using the deserts of southwestern United States as"
"marshmallows, and taffy. These kinds of desserts usually include a thickened dairy base. Custards are cooked and thickened with eggs. Baked custards include crème brûlée and flan. Puddings are thickened with starches such as cornstarch or tapioca. Custards and puddings are often used as ingredients in other desserts, for instance as a filling for pastries or pies. Many cuisines include a dessert made of deep-fried starch-based batter or dough. In many countries, a doughnut is a flour-based batter that has been deep-fried. It is sometimes filled with custard or jelly. Fritters are fruit pieces in a thick batter that have"
"sweetened buttered bread crumbs or crackers, often with a sauce. Apple cobbler (also known as apple slump, apple grunt, and apple pandowdy) is an old recipe in which the baked apples are topped with a crust formed of batter, pie crust or baking powder biscuit dough. The topping may be dropped onto the top of the apples in clumps, which have a 'cobbled' appearance, thus the name. Apple pan dowdy most commonly features a pie crust, which is broken (""dowdied"") before serving. Apple crumble is a British pudding similar to the apple crisp that originated during World War II food"
"a song, ""Banana Pudding"", on their ""Plastic Seat Sweat"" album, dedicated to the dessert itself. Banana pudding Banana pudding is a dessert generally consisting of layers of sweet vanilla flavored custard, cookies (usually Vanilla Wafers or ladyfingers) and sliced fresh bananas placed in a dish and served, topped with whipped cream or meringue. It is commonly associated with Southern U.S. cuisine, however, it can be found around the country. Furthermore, it closely resembles an English Trifle in that it is assembled in layers and includes custard, fruit, sponge cake, and whipped cream. Banana pudding can be prepared using a baked"
"Jalebi Jalebi, also known as zulbia and zalabia, is a sweet popular food in some parts of the Indian subcontinent, West Asia, North Africa, and East Africa. It is made by deep-frying maida flour (plain flour or all-purpose flour) batter in pretzel or circular shapes, which are then soaked in sugar syrup. They are particularly popular in the Indian subcontinent and Iran. This dessert can be served warm or cold. They have a somewhat chewy texture with a crystallized sugary exterior coating. Citric acid or lime juice is sometimes added to the syrup, as well as rose water. Jalebi is"
"Cobbler (food) Cobbler is a dish consisting of a fruit or savoury filling poured into a large baking dish and covered with a batter, biscuit, or dumpling (in the United Kingdom) before being baked. Some cobbler recipes, especially in the American south, resemble a thick-crusted, deep-dish pie with both a top and bottom crust. Cobbler is part of the cuisine of the United Kingdom and United States, and should not be confused with a crumble. Cobblers originated in the British American colonies. English settlers were unable to make traditional suet puddings due to lack of suitable ingredients and cooking equipment,"
"Rasgulla Rasgulla is an Indian syrupy dessert popular in the Indian subcontinent and regions with South Asian diaspora. It is made from ball-shaped dumplings of chhena (an Indian cottage cheese) and semolina dough, cooked in light syrup made of sugar. This is done until the syrup permeates the dumplings. The dish originated in East India; the present-day states of Odisha and West Bengal have variously claimed to be its birthplace. In 2015, a committee formed by the government of Odisha asserted that the sweet had originated in Odisha, where it is offered at the Puri Jagannath Temple. In 2016, the"
"a layer of ""creme"" or icing is sandwiched between two biscuits, such as the custard cream, or a layer of jam (as in biscuits which, in the United Kingdom, are known as ""Jammie Dodgers"") Sweet biscuits are commonly eaten as a snack food, and are, in general, made with wheat flour or oats, and sweetened with sugar or honey. Varieties may contain chocolate, fruit, jam, nuts, ginger, or even be used to sandwich other fillings. The digestive biscuit and rich tea have a strong identity in British culture as the traditional accompaniment to a cup of tea and are regularly"
"Caramel shortbread Caramel shortbread, also known as caramel shortcake, caramel squares, caramel slice, millionaire's shortbread, and millionaire's slice, is a biscuit confectionery item composed of a crunchy and rich rectangular shortbread biscuit base topped with a chewy and soft caramel filling and a shiny milk chocolate topping. The shortbread gets its texture from butter, while condensed milk gives a creamy caramel filling, and good quality chocolate is the base for a soft, rich topping. Additional ingredients and occasional add-ins may be incorporated, such as ground almonds or semolina flour. Prepared in stages, with the cookie-like shortbread base baked first, followed"
"be out"". A traditional dessert pudding called ""clootie dumpling"" is made with flour, breadcrumbs, dried fruit (sultanas and currants), suet, sugar and spice with some milk to bind it, and sometimes golden syrup. Ingredients are mixed well into a dough, then wrapped up in a floured cloth, placed in a large pan of boiling water and simmered for a couple of hours before being lifted out and dried near the fire or in an oven. Recipes vary from region to region e.g. in North Fife and Dundee it is not common to use breadcrumbs but the use of treacle is"
"Trifle Trifle in English cuisine is a dessert made with fruit, a thin layer of sponge fingers soaked in sherry or another fortified wine, and custard. It can be topped with whipped cream. The fruit and sponge layers may be suspended in fruit-flavoured jelly, and these ingredients are usually arranged to produce three or four layers. The contents of a trifle are highly variable; many varieties exist, some forgoing fruit entirely and instead using other ingredients such as chocolate, coffee or vanilla. The name trifle was used for a dessert like a fruit fool in the sixteenth century; by the"
"sucre,"" meaning ""sugar dough."" ""Poured fondant"" is a creamy confection used as a filling or coating for cakes, pastries, and candies or sweets. In its simplest form, it is sugar and water stabilized with gelatin and glycerine. It is cooked to the soft-ball stage, cooled slightly, and stirred or beaten to incorporate air, until it is an opaque mass with a creamy consistency. Sometimes lemon or vanilla is added to the mixture for taste. Other flavorings are used as well, as are various colorings. An example of its use is the Cadbury Creme Egg, the filling of which is inverted"
"Kalamai (dessert) Kalamai is a traditional Chamorro corn / coconut pudding, sometimes referred to as coconut gelatin (though no gelatin is actually used). Original versions of kalamai called for masa harina, coconut milk, sugar, and water. Subsequently, cornstarch was used to thicken the dessert. Red or green food coloring may be used to color the kalamai, followed by a sprinkling of cinnamon on the surface. A few recipes have added vanilla for additional flavoring. The kalamai mixture, once thickened, is traditionally poured into a low rimmed tray to a half inch thickness. This dessert is cooled, then sliced into squares."
"in special chocolate stores and restaurants, but is now available in most supermarkets, since mass-produced versions have become a huge success. Krembo, or ""Creambo"" (, a contraction meaning literally ""Cream-in-it""), is the name of a chocolate-coated marshmallow treat that is popular in Israel, especially in the winter as an alternative to ice-cream. ""Krembo whipped snack"" consists of a round biscuit base (17% of total weight), topped with fluffy marshmallow creme-like foam (53%), coated in a thin layer of compound chocolate (about 30%) and wrapped in colorful, thin aluminum foil. Over time, different flavorings have been attempted for the foam by"
"Cruller A cruller , , is a deep-fried pastry popular in the USA and Canada often made from a rectangle of dough, with a cut made in the middle that allows it to be pulled over and through itself producing twists in the sides of the pastry. Crullers have been described as resembling ""a small, braided torpedo"". Some other cruller styles are made of a denser dough somewhat like that of a cake doughnut formed in a small loaf or stick shape, but not always twisted. Crullers may be topped with plain powdered sugar; powdered sugar mixed with cinnamon; or"
"desert is composed of stratified layers of easily erodible siltstone, mudstone, and shale of the Triassic Chinle Formation. These fine grained rock layers contain abundant iron and manganese compounds which provide the pigments for the various colors of the region. Thin resistant lacustrine limestone layers and volcanic flows cap the mesas. Numerous layers of silicic volcanic ash occur in the Chinle and provide the silica for the petrified logs of the area. The erosion of these layers has resulted in the formation of the badlands topography of the region. In the southern portions of the desert the remains of a"
"the form of light and flaky bread with an airy texture, such as a croissant or unleavened dough with a high fat content and crispy texture, such as shortbread. Pastries are often flavored or filled with fruits, chocolate, nuts, and spices. Pastries are sometimes eaten with tea or coffee as a breakfast food. Pies and cobblers are a crust with a filling. The crust can be either made from either a pastry or crumbs. Pie fillings range from fruits to puddings; cobbler fillings are generally fruit-based. Clafoutis are a batter with fruit-based filling poured over the top before baking. Tong"
"Crème brûlée Crème brûlée (; ), also known as burnt cream or Trinity cream, is a dessert consisting of a rich custard base topped with a texturally contrasting layer of hardened caramelized sugar. It is normally served slightly chilled; the heat from the caramelizing process tends to warm the custard producing a cool center. The custard base is traditionally flavored with vanilla, but can have a variety of other flavorings. The earliest known recipe for ""crème brûlée"" appears in François Massialot's 1691 cookbook ""Cuisinier royal et bourgeois"". The name """"burnt cream"""" was used in the 1702 English translation. In 1740"
"(, ); and is composed of two to three layers, with pastry cream or white custard as filling, topped with sugar glaze. It is a popular specialty on Negros Island, especially in Silay City, and can be bought as by many who visit the region. In Iran, the pastry is called (, literally ""Napoleonic sweet pastry""). It consists of thin puff pastry and often topped with powdered sugar. In Morocco, Algeria and Tunisia, it is consumed regularly and is known by the French name . In northern Morocco they call it which is a portmanteau of the words and ."
"Cream pie A cream pie or creme pie is a type of pie filled with a rich custard or pudding that is made from milk, cream, sugar, wheat flour, and eggs. It comes in many forms, including vanilla, lemon, lime, peanut butter, banana, coconut, and chocolate. One feature of almost all cream pies is a whipped cream topping. The custard filling is related to crème patissière, a key component of French cakes and tarts. It is a one-crust pie, meaning the crust covers the bottoms and sides but not the top. The crust may be a standard pie crust made"
"Jumble (cookie) Jumbles (other spellings Jambles, Jumbals, Jumbolls, Jumbolds, Jumballs) are cookie-like pastries, common in England and abroad since the Middle Ages, which tend to have a relatively simple recipe of nuts, flour, eggs, and sugar, with vanilla, anise, or caraway seed used for flavoring. They were formerly often made in the form of rings or rolls. Jumbles were known by many variations on the basic name, including jambal, jemelloe, and gemmel. They were widespread, specifically because they travelled well, thanks to their very dense, hard nature. They could be stored for up to a year without becoming too stale."
", of which approximately 75% is water and 25% dry matter (nutrient table, lower right). The fruit has been described as a ""leathery berry"". There is a protective outer layer (a peel or skin) with numerous long, thin strings (the phloem bundles), which run lengthwise between the skin and the edible inner portion. The inner part of the common yellow dessert variety can be split lengthwise into three sections that correspond to the inner portions of the three carpels by manually deforming the unopened fruit. In cultivated varieties, the seeds are diminished nearly to non-existence; their remnants are tiny black"
"filling. Treacle bread is a homemade bread popular in Ireland and is similar to soda bread but with the addition of treacle. Treacle tart Treacle tart is a traditional British dessert. The earliest known recipe for the dessert is from English author Mary Jewry in her cookbooks from the late 19th century. It is prepared using shortcrust pastry, with a thick filling made of golden syrup, also known as light treacle, breadcrumbs, and lemon juice or zest. A modern alternative recipe uses ground almonds in place of the breadcrumbs. The tart is normally served hot or warm with a scoop"
"crust are firmish to the touch and the surface varies from smooth to slightly rough. The crumb inside is pale, soft and slightly moist. The taste is sweetish, which is typical of bakery products that are first parboiled and then baked. "" are traditionally decorated by sprinkling them with various ingredients, including coarse salt, poppy seeds, sesame seeds, flax seeds, nigella seeds, mixed herbs or mixed spices (paprika, caraway, pepper), grated cheese, onion, etc. The dough for "" is made from wheat flour, up to 30 percent of which may be replaced with rye flour. Other ingredients, per of flour,"
"It should have a moisture content of less than 10%. Marzipan Marzipan is a confection consisting primarily of sugar or honey and almond meal (ground almonds), sometimes augmented with almond oil or extract. It is often made into sweets; common uses are chocolate-covered marzipan and small marzipan imitations of fruits and vegetables. It can also be used in biscuits or rolled into thin sheets and glazed for icing cakes, primarily birthday, wedding cakes and Christmas cakes. This use is particularly common in the UK, on large fruitcakes. Marzipan paste may also be used as a baking ingredient, as in stollen"