Homemade artisanal chocolate truffles dusted with cocoa powder on a plate with a spoon
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Family dessert recipes passed down through three generations

Timeless treats

Story By Sheila Paz

There’s no better way to celebrate the holidays than by baking cherished, time-honored treats that fill the kitchen with warmth and nostalgia. One of my family’s most prized heirlooms is a recipe book compiled by my great-aunt Cathy, simply titled Cate’s Kitchen. Passed down through three generations, this book has been a cornerstone of our holiday and family gatherings, guiding us through festive meals and creating lasting memories. The story began in the 1920s, when my great-great-grandmother, affectionately called “Gramps,” made her journey from Germany to Ellis Island. Each page in Cate’s Kitchen tells a story from our family’s history, blending the flavors of our heritage with the warmth and tradition of shared meals. While the original book is a cherished family keepsake, I’m excited to share a few of our favorite dessert recipes rooted in the culinary traditions of Germany, Denmark, France and the United States. These simple yet delicious desserts are perfect for bringing a touch of tradition to your own kitchen and creating new holiday memories around the table.


 Cate’s Kitchen 

Bittersweet Chocolate Truffles (France)

The exact origin of truffles is a mystery, but many believe that they were an accidental creation by French chef Auguste Escoffier. The rich combination of chocolate, cream and liqueur makes for an indulgent treat that’s as elegant as it is easy to make.

Homemade artisanal chocolate truffles dusted with cocoa powder on a plate with a spoon

Ingredients (truffles) 

1 bar (4 oz.) bittersweet chocolate, broken into pieces

2 tablespoons butter, cut

2 tablespoons heavy whipping cream

2 tablespoons liqueur

Ingredients (chocolate coating) 

1 bar (4 oz.) bittersweet chocolate

2 teaspoons peanut oil

Directions

[1] For the truffles, melt the chocolate in a double boiler, stirring constantly. Remove from heat and blend in the butter, cream and liqueur. [2] Chill the mixture for 10-15 minutes until thick enough to handle. [3] Roll into 1-inch balls and freeze for 20-30 minutes. [4] For the coating, melt chocolate with oil in a double boiler. Dip each truffle into the warm chocolate, coating it completely. [5] Chill for at least two hours before serving. Makes 12 truffles, which can be stored for up to a week in a cool, dry place.


 Cate’s Kitchen 

Rum Balls (Denmark)

Rum balls originated in Danish bakeries as a clever way to repurpose leftover cakes and pastries. By mixing them with cocoa, rum and rolling them in coconut flakes or sprinkles, bakers turned scraps into a beloved treat.

Coconut and cocoa happiness balls. Rum balls in coconut. Traditional unbaked Czech sweets for Christmas and winter. Raw sweet food with cocoa and coconut.

Ingredients

2 cups crushed vanilla wafers

1 cup coconut flakes

1 cup confectioners’ sugar

2 tablespoons cocoa powder

2 tablespoons white corn syrup

1/2 cup rum

Directions

[1] Mix all ingredients together, reserving some sugar for dusting. [2] Chill the dough in the refrigerator for 15 minutes. [3] Roll dough into 1-inch balls. Coat each ball in sugar and coconut flakes. [4] Store in the refrigerator until ready to serve. Enjoy!


 Cate’s Kitchen 

Schaum Torte (Germany)

Schaum Torte, meaning “foam cake” in German, is a light, airy. meringue-based dessert that has been enjoyed since the 19th century. Traditionally layered with whipped cream and fresh fruit, my grandmother GG’s secret touch was adding chocolate shavings on top. This dessert is as delicate as it is delicious.

Schaum Torte

Ingredients (meringue) 

4 egg whites

1 1/2 cups sugar

1 teaspoon vanilla

1 teaspoon apple cider vinegar

Ingredients (filling) 

1 pint heavy whipping cream

1 teaspoon vanilla

1/2 cup sugar

Directions

[1] For the meringue, beat egg whites, vanilla and vinegar until soft peaks form. Gradually add sugar while continuing to beat until stiff peaks form. [2] Grease a springform pan and spread the meringue around the bottom and sides. [3] Bake at 275 degrees for one hour, or until light brown. Leave in the oven overnight to cool. [4] The next day, whip the filling ingredients together. [5] Remove the meringue from the pan, fill it with the whipped cream, and top with chocolate shavings. Enjoy at room temperature or chilled.


 Cate’s Kitchen 

Chocolate Chip Cookies (United States)

The famous Toll House cookie, created by Ruth Wakefield in the late 1930s, has become an American classic. Legend has it she invented the cookie by accident when she ran out of nuts for a dessert recipe and used chocolate chips instead. For our family, GG always made them in sheet pans to freeze, ensuring plenty of cookies on hand.

Chocolate Chip Cookies: Classic cookies with a crispy edge, chewy center, and melty chocolate chips. Best enjoyed warm with a glass of milk.

Ingredients

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup butter, softened

3/4 cup brown sugar, packed

3/4 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

2 cups semi-sweet chocolate morsels

Directions

[1] Combine flour, baking soda and salt in a small bowl. [2] Beat butter, sugars and vanilla in a mixer until creamy. [3] Add eggs one at a time, then gradually beat in the flour mixture. Stir in chocolate chips. [4] Drop rounded tablespoons of dough onto a parchment-lined baking sheet. [5] Bake at 375 degrees for 9-11 minutes or until golden brown. Cool on a wire rack before serving.

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