Roadfood.com

Search Results

All recipes have been approved by the Roadfood.com editors.
Angel Food Cake A recipe from the Dutch Kitchen's Michelle Morgan, who suggests it is especially good when topped with seasonal fruits.
Baked Oatmeal This gives the appearance of a cake, but is far less sweet. Just as it is named, it is truly baked oatmeal, delicious served warm & topped with cream or whole milk.
Banana Pudding There are, sad to say, many parts of America where pudding is a nearly-forgotten dessert. But in the South, where cooking tradition is more valued than cooking trends, pudding still remains a necessary sweet. Banana pudding is especially favored in the South, where it is always made with vanilla wafers and served either swirled with meringue or crowned with whipped topping, as in this Blue Willow recipe.
Blueberry Dessert Although devised by the Hard Labor Creek Blueberry Farm of Social Circle, this layered sweet, known simply as blueberry dessert, will be a familiar kind of recipe to home cooks all around the country. You want to use the freshest, sweetest berries you can get (preferably just-picked); but you also must use Cool Whip. Don't even think of substituting whipped cream for the white stuff in a tub. The concordance of the cream cheese / Cool Whip layer with the nutty / sweet foundation and popping fresh berries on top is an only-in-America harmony. In some parts of the country, they'd call this dessert a torte.
Bourbon Sauce Alcohol is not served at the Blue Willow Inn, but their bread pudding is greatly enhanced when topped with this simple bourbon sauce.
Bread Pudding Louis Van Dyke of the Blue Willow Inn suggests this recipe as a great way to make use of leftover biscuits. It's good with bread, too, but the biscuits give it a true-south flavor.
Bread Pudding, Dutch Kitchen Style At the Dutch Kitchen, bread pudding is topped with secret-recipe vanilla sauce, but vanilla ice cream is a fine substitute for home cooks.
Buttermilk Pie It was a sad day in the Roadfood world when Dodd's Town House of Indianapolis closed its doors. We'll remember it for great steaks and fried chicken and sweet little croissants, and especially for buttermilk pie. A heartland favorite, buttermilk pie is a study in simplicity. There are hardly any ingredients, and it is easy to make. The only trick is to not overcook it or make the crust too brown. You want it as pale as sweet cream with a lemony zest. It will rise up in the oven as it cooks, then deflate as it cools. It is best served slightly warm, less than an hour out of the oven.
Chocolate Chip Cheesecake Looking for a way to have your cheesecake and eat chocolate, too? There are some of us for whom no dessert is fully satisfying unless it pays homage to the cocoa bean.
Coca-Cola Cake with Broiled Peanut Butter Frosting We originally found this recipe in the self-published Oakland, Iowa, Centennial Cookbook many years ago. It has since become a favorite at our house, enjoyed even by snooty epicures.
Coffee Jell-O Talk about weird! ... and pretty wonderful in an old Yankee sort of way. Durgin-Park, the dowager of Beantown eateries, has been serving coffee Jell-O for as long as anyone there can remember. We guess it was invented as a matter of thrift: why throw away yesterday's coffee when you can make Jell-O from it? It is surprisingly unlike normal Jell-O, just barely sweet and, preferably, with a caffeine kick. Fresh whipped cream is an essential topping.
Gingerbread with Lemon Sauce It isn't necessary to serve this gingerbread with lemon sauce, but the sauce totally transforms it – from a sweet bread suitable for an afternoon snack into a blissful warm dessert. The sauce is also good on bread pudding. For bread pudding or hot gingerbread, this is the crowning touch.
Gingersnap Key Lime Pie Many regional pies are known nationwide. One of the most distinctive is Key lime pie in South Florida, especially at Louie's Back Yard, an unbelievably romantic dining spot at the edge of the Atlantic Ocean, where the smack of local citrus is cushioned in the traditional way with the gentleness of egg-enriched sweetened condensed milk but then layered atop an unusually spicy gingersnap crust. This recipe was created by Louie's prodigious pastry chef, Niall Bowen. Key lime juice is generally available in specially food stores.
Indian Pudding Dark brown, with an incalculable specific gravity, Indian pudding is monumental. It smells like burnt corn and it tastes ancient, conjuring visions of stark Pilgrim feeds. Unlike glamorous desserts, it will never be sinful or decadent or the least bit creative. No one will ever market McPudding or Squanto-in-a-Bowl or All-New, Lite Hot 'n' Gritty Dessert Food Product, and we doubt if we will ever see it as a Ben & Jerry's flavor. This dark duff defies the march of progress and the wheedling of inventive chefs. It will always be hopelessly dowdy, treasured all the more by partisans for its august character. Note that the baking time is 5-7 hours.
Jewish Apple Cake One of the curious specialties that we’ve seen in a couple of places in Pennsylvania coal country, but nowhere else, is Jewish apple cake. It’s a dense coffee cake with a top that is laced with slivers of sweet, soft-cooked apple. A glorious coffee companion!
Mud Pie When mud pie is served at the Dutch Kitchen, the waitress tops each piece with extra peanuts and chocolate syrup as well as whipped cream.
Peach Cobbler Whatever other desserts may be arrayed at the large circular table in the center of the Blue Willow Inn's buffet room, you can always count on a big pan of peach cobbler. Be sure to use self-rising flour in this recipe. (Note: Fresh peaches can be used as well as canned. When using fresh, peel and slice them, sprinkle the slices with an additional 1/2 cup of sugar and refrigerate for 2-3 hours before using.)
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.
Peanut Satin Pie Like a cross between pie and cheesecake, this dessert from the Cottage in LaJolla, California is great plain ... or dolloped with hot fudge.
Pie Crust The key to good pie crust is not to overhandle the dough. So spoke Tom and Jennifer Levkulic of the Dutch Kitchen in Frackville, Pennsylvania, who shared this recipe with us for their "Famous Dutch Kitchen Restaurant Cookbook."
Rice Pudding In coastal Georgia, rice is the fundamental starch; and it is not uncommon to make it in large quantities so that you have not only enough for red rice to accompany your seafood gumbo, but several cups left over to make a batch of this elementary and always excellent rice pudding. To transform it from comfort food into a luxury dessert, serve the warm pudding in a bowl topped with heavy cream and a few fresh berries.
Shoo Fly Cake Shoofly cake is what some locals call "dry bottom shoofly pie," a gloss on the Pennsylvania Dutch tradition with all the same basic ingredients but without the gooey, moist ribbon in the center. This is a good recipe to have on hand when you are in a hurry: no crust required.
Shoo Fly Pie Shoofly pie is a signature dish of Pennsylvania Dutch country. As to how it got its name, Tom Levkulic of the Dutch Kitchen said, "Just imagine your pie cooling on the window sill….Shoo Fly!"
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.
Whoopie Pie Cake The Whoopie Pie was invented in Maine back in the 1920s: Like a giant, squishy Oreo cookie, it is two discs of chocolate cake sandwiching a creamy-sweet filling. One of the most popular desserts at Becky's Diner in Portland, Maine, is a cake she makes inspired by the Whoopie pie, frosted with a low-cost icing she found while browsing through a World War II era cookbook. The marshmallow-soft icing gives this cake an evocative old-fashioned character, totally unlike a modern "sinful" boutique gateau.