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| 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.
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| 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.
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| 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.
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| 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.
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| Corn Pudding
Here is one of the greatest cold-weather party recipes in the world, a side dish that goes with almost any sort of roast, shrimp casserole, or chile. It is the most-requested recipe that we’ve ever served, and guests who try it once demand it on return trips. We learned it from an old pal, Ippy Patterson, who learned it from a lady she knew in San Francisco.
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| 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.
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| 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.
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