results for "desserts"
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.
For a traditional Southern pie crust, use a combination of shortening and butter.
Comforting and subtly flavored, this is a Southern classic.
The trick to making an old-fashioned custard pie is to cook it very slowly and evenly.
This sweet, melt-in-your mouth pecan pie filling—from an old Southern family recipe—is like heaven on an autumn day.
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.
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.
Simple and delicious, this recipe and brings out the sweet flavor of the apples.
Make this cake the way Mama Lou did—with fresh coconut shaved into nice big flakes.
The ''yams'' in this recipe are actually orange sweet potatoes.
This spiced, cane-syrup sweetened cake comes from Ken Smith, the executive chef at New Orlean's Upperline restaurant and an avid home baker.
A Southern-style Thanksgiving menu showcasing all our low country favorites, from spicy collards to creamy mac and cheese and a cornbread-stuffed turkey.
Does Not Apply
Once you taste this pie, there’ll be no question why this recipe has been passed down through several generations. Keep in mind that the crust recipe makes enough for two crusts, while the filling recipe will only fill one pie shell.
Does Not Apply
Source: Homesick Texan