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| 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.
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| 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.
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| 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.
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| 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.
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