30 Old-Fashioned Dishes That Deserve a Comeback

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Baked Alaska

Baked Alaska is delicious, but its fame as a glamorous dessert for previous generations is more about the trick of making it. The baker keeps its center of ice cream frozen by wrapping it in cake before popping in the oven to brown the fluffy coating of meringue.

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Pineapple upside-down cake

Decorative, with its bright maraschino cherries centering glazed pineapple slice wheels, upside-down cake was an easy company dessert for ’50s housewives, and usually made with canned fruit and quick-fix cake mixes. Since then it has been crowded out by a succession of trendy desserts, beginning with bundt cakes in the ’60s and onward to the equally easy but more modernly chic,”from scratch,” recipes of today.

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Crêpes Suzette

Perhaps the most famous French dessert, and regularly served in French restaurants, it never achieved traction in the U.S., despite its flashy presentation: traditionally made tableside, a syrupy sauce of orange juice and liquor is poured over crêpes and lit on fire.

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Profiteroles

For many people, it only takes a bite for profiteroles to become their favorite dessert. This French confection is usually served as three small cream puff shells stuffed with vanilla ice cream and topped with chocolate sauce. Because it is fussy to prepare in a busy, family style restaurant, where pre-made desserts can be very pleasing, it is easy to understand why we don’t see more of these delectable treats.

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