| All recipes have been approved by the Roadfood.com editors. |
| Peanut Butter Pie
Although it sounds like child's food (and children do tend to like it), peanut butter pie is fundamental to the serious-dessert repertoire of the south. This creamy, peanutty pie is on the Blue Willow Inn dessert table every day, and according to Louis Van Dyke, customers have been known to fight over what appears to be the last piece. Usually, it isn't. When one pie gets down to its last couple of pieces, the kitchen has another to take its place.
|
|
| Sugared Pecans
Sugary things are fundamental throughout the day and for virtually every course at the Southern table, from peach preserves for morning biscuits to Karo nut pie at supper's dessert, with plenty of sweet tea in between. For a munchable snack to fill that bill, The Blue Willow Inn recommends sugared nuts, a recipe given to the Van Dykes by Margaret Hale.
|
|
| Sweet Italian Cheese Platter
For those with a serious sweet tooth who aren’t interested in frilly cakes and puddings, Harry Caray's of Chicago offers a platter of cheeses adorned with booze-infused fruits and sugar-toasted nuts.
|
|
