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Violet tables", sugary lozenges flavoured with violets, were made before 1620. [4] During the 18th century, crushed violet petals, rosewater, and sugar were combined to make an early type of confectionery known as flower pastry. [5] These could be used for flavouring a cake, or moulded into pastils and eaten as sweets. [6]
Media: Gooey butter cake. Gooey butter cake is a type of cake traditionally made in St. Louis, Missouri. It is a flat and dense cake made with wheat cake flour, butter, sugar, and eggs, typically near an inch tall, and dusted with powdered sugar. While sweet and rich, it is somewhat firm, and is able to be cut into pieces similarly to a brownie.
Originally called the Sûpreme, the pastry consists of croissant dough rolled and filled with pastry cream and dipped in ganache. Nun's puffs: France: Made from butter, milk, flour, sugar, eggs and sometimes honey, [67] recipes call for pan frying (traditionally in lard), re-frying and then baking, or baking straight away. [68] [69] Nunt: Jewish
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Similar to the bagel, but without the hole, filled with onions and other ingredients before baking Blintz: Russia, Ukraine, Hungary: Thin egg pancake wrapped around a sweet mixture of farmer's cheese, potato, or fruit pie filling, similar to a crêpe, but with the ends tucked in and fried again in butter; often served with sour cream. Brisket
Dessert consist of variations of tastes, textures, and appearances. Desserts can be defined as a usually sweeter course that concludes a meal. [a] This definition includes a range of courses ranging from fruits or dried nuts to multi-ingredient cakes and pies. Many cultures have different variations of dessert.
Oatcake. An oatcake is a type of flatbread similar to a cracker or biscuit, [1] [2] [3] or in some versions takes the form of a pancake. They are prepared with oatmeal as the primary ingredient, and sometimes include plain or wholemeal flour as well. [4] Oatcakes are cooked on a griddle ( girdle in Scots) [5] [6] or baked in an oven .
Breudher, also known as Brueder or Bloeder (pronounced as broo-dhuh ), is a traditional Sri Lankan Dutch Burgher buttery yeast cake, baked in a fluted mould. [1] [2] [3] A variation, Bleuda, Kueh Bleuda or Kue Bludder is also found in the Malacca Dutch Eurasian community and in Kochi, a city in the south-west of India. [4]