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10/02/2012
One of Elvis's favorite sweets was the pound cake made by his childhood friend Janelle McComb. Every year at Christmas, she'd bake two loaves and bring them to Graceland.
Issue #150
04/18/2012
Our recipe for this towering dessert, featuring eight layers of buttery yellow cake with chocolate-fudge icing, was inspired by a decadent version served at Becca's Smith Island Cakes in Tasley, Virgina.
Issue #145
03/14/2012
Fresh coconut and its sweet water are the keys to this cake, passed down from SAVEUR associate food editor Ben Mims' grandmother, Jane Newson. A handy rotary coconut grater produces snow-like coconut flakes, but a hand grater works well, too.
Issue #145
03/01/2012
Though cream cheese frosting is typically used nowadays on red velvet cake, classic whipped cream frosting makes for a more balanced sweetness.
Issue #145
02/13/2012
The recipe for this butter cake draped in caramel fudge icing is based on a cake originally made by Louise Hodges, a home cook from Carmack, Mississippi.
Issue #145
02/13/2012
Lemon infuses this layered masterpiece in three ways: zested into the batter, in a tart syrup that gets drizzled over the cakes, and in a thick lemon curd frosting.
Issue #145
02/13/2012
For this striking two-toned dessert, alternating layers of snow-white and mahogany-brown spiced cakes are sandwiched with a rich, chocolate fudge icing and decorated with walnut halves.
Issue #145
06/03/2011
Peanut butter and confectioners' sugar form a crumbly base for this pudding pie.
Issue #139
05/19/2011
This recipe is based on one in Emma Rylander Lane's Some Good Things to Eat (self-published, 1898).
Issue #139
05/23/2011
Strawberry cake, topped with strawberry cream cheese frosting, is a favorite soul food dessert; this delicious version comes from Bertha's Kitchen.
Issue #138
04/26/2010
The key to making this cake's rich icing is to stir it vigorously once it has cooled to the proper temperature.
Continue...
Issue #129
01/16/2010
This rich, dark chocolate sauce is a traditional accompaniment for biscuits in the South. It's also great on pancakes and waffles. Continue...
Issue #126
03/21/2010
This hummingbird cake honors the legacy of the Southern cook Edna Lewis. The luscious, fruit-and-nut-studded layer cake is served in Atlanta's Watershed restaurant. Continue...
Issue #119
10/09/2008
This spiced, cane-syrup sweetened cake comes from Ken Smith, the executive chef at New Orlean's Upperline restaurant and an avid home baker.
Issue #115
04/20/2008
When served with chicken fried steak, fried okra, and stewed squash and tomatoes, a slice of pecan pie rounds out the official Oklahoma state meal.
Issue #111
08/23/2007
This cake is decadently sweet with loads of butter—no wonder they call it famous!
Issue #105
01/25/2008
A trick we learned while getting this recipe is to make an extra top crust along with the cobbler. This way you can replace the quickly eaten up original, making two cobblers out of one.
Issue #94
01/28/2010
According to legend, red velvet cake was invented in the 1950s at Oscar's in New York's Waldorf-Astoria. Continue...
Issue #91
11/19/2007
Simple and delicious, this recipe and brings out the sweet flavor of the apples.
Issue #88
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