| 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.
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| 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.
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| 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.
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| Country Ham Biscuit
Vandyland was a counter-and-booth sweet shop near Vanderbilt University in Nashville; a staff member once told us that its name came about when the owners bought what was then called Candyland and wanted to change signs with minimal expense. It was the ham biscuit that first won our hearts to this place, which finally closed its doors in 2006: classic buttermilk biscuits sandwiching sizzled pieces of quarter-inch thick country ham, each slice rimmed with amber fat.
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| Croque Monsieur
Food historians believe the croque monsieur originally was served early in the 20th century in a Paris cafe. Since that time it has became a favorite quick, inexpensive hot meal for students, travelers on a budget, and goopy cheese lovers.
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| 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.
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| Horseradish Pickles
Garnishing every plate at Porubsky's in Topeka, Kansas, are hot-hot pickles. They start as briney dills, then get doctored up as follows. Serve them with sandwiches, or as they do at Porubsky's, chopped up on top of chili!
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| 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!
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| 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.
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| 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.
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| 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.
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