• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

  • product-image-quickten.png.a40203b506711f7664fc62024e54a584.pngDid you know that these all-volunteer forums are operated by the 501(c)3 not-for-profit Society for Culinary Arts & Letters? This holiday season, consider a tax-deductible Quick Ten Bucks to support the eG Forums and help us remain completely advertising-free. Thanks to all those who have donated so far!

maftoul

North Carolina Desserts

11 posts in this topic

I'm helping make food for a party with a North Carolina theme. I'm not having too much luck researching desserts. Does anyone know of any desserts that are regional and peculiar to North Carolina? Thanks!

Share this post


Link to post
Share on other sites

Banana Pudding with vanilla wafers - probably my favorite.

Fried fruit pies. Red Velvet cake.

But go with banana pudding. Really special when done well.


Holly Moore

"I eat, therefore I am."

HollyEats.Com

Twitter

Share this post


Link to post
Share on other sites

Banana pudding isn't dessert, it's a vegetable, just like macaroni-and-cheese.


"There is nothing like a good tomato sandwich now and then."

-Harriet M. Welsch

Visit my food blog! http://goodformeblog.blogspot.com/

Share this post


Link to post
Share on other sites

Thanks, Holly. I was thinking along those lines.

Munchymom, I will pass on your description of banana cream pie as a vegetable :biggrin:

Share this post


Link to post
Share on other sites
Banana Pudding with vanilla wafers - probably my favorite.

Fried fruit pies.  Red Velvet cake.

But go with banana pudding.  Really special when done well.

How about sweet potato pie? After all, N.C. is the leading producer of sweet potatoes.

Red velvet cake is a sentimental favorite, but according to several sources, it's not technically Southern. But I'd definitely agree with fried pies. Around here, Damson plum pie is an old tradition, if you can lay your hands on Damsons. Coconut cake is a lot of work, but it's also a sentimental favorite, and pecan pie fits anywhere in the South.

Other than that, I'd go with the general acclaim for banana pudding, and you can make it in large quantities.


Kathleen Purvis, food editor, The Charlotte (NC) Observer

Share this post


Link to post
Share on other sites

Pecan or chess pies seasoned with a good bourbon

Various fruit cobblers, crisps or slumps

Persimmon pudding


Tom Tyson

Share this post


Link to post
Share on other sites

How about Coca-Cola Cake or "Better than sex" Cake (which it isn't).

Share this post


Link to post
Share on other sites

How about Coca-Cola Cake or "Better than sex" Cake (which it isn't).

Hmfph. That's a matter of opinion! :raz:


"Commit random acts of senseless kindness"

Share this post


Link to post
Share on other sites

  • Similar Content

    • By nonkeyman
      I finally found a place better than Molly Moons.
      In Seattle Washington for Ice Cream. I was actually not very found of Molly Moons. It is to cloy for me. Has anyone here been to Sweet Alchemy?(They don't have a website yet...so here is a blurb about them)
       
      It is on 43rd and University Way. I thought it was Haagan Daz still because they haven't changed the banner. It is really good! They just are slightly expensive...3.80$ for their cheapest cone. I forgot to check if they have a children's scoop. They do a lot of fun and solid flavors. A tale of two teas, butter beer, Blueberry Lavender, Chai Tea, etc. They even have a very good vegan option called Monkey Berry Bash! It is made with coconut milk and really is quite good.
       
      Besides the price. I think it is worth to go once!
    • By Darienne
      Yesterday I made my familiar go-to simple lime/cream cheese pie with one egg, some milk, lime juice & zest, etc, covered with a dark chocolate ganache: heavy cream, a dollop of butter.  It's in the fridge covered with a plastic topper but I can cover it with plastic wrap or aluminum foil.

      Today's lunch guest is not coming...onslaught of sleet, freezing rain, and now snow...oh goodie...winter's here...  Now she is slated for next Thursday.  Is there any possibility that the pie can last that long and not poison or at least revolt us?

      Thanks.
    • By cakewalk
      Can cake batter be frozen, then defrosted several days, weeks, or even months later for baking? If so, does this cause any changes in the way the cake bakes? This seems preferable to baking and then freezing the cake(s) because of considerations such as room in the freezer, but mostly, for me, because of time considerations. Has anyone ever done this?
    • By ryangary
      I bought a box of molten chocolate cakes from Presidents Choice that you cook from frozen in the microwave for 45 seconds or so. They come out perfect but the chocolate they use is inferior. My question is, if I was to make my own chocolate cakes let them cool, then freeze them, reheating them in the microwave for the same amount of time would they work. I like the fact that I can have a dozen or so in the freezer and just nuking them when friends pop in. Help me make this work! Please.
    • By Panaderia Canadiense
      Hi all! I'm trying to perfect my lemon bar recipe, which is from my grandmother's Purity cookbook with all sorts of notations and changes she made. It's perfect in terms of flavour and the pâté sucree base works exactly as it should, but the topping is coming out too fluid.
       
      The topping is 3C sugar, 1/4C lemon juice, the zest off of those lemons, 1tsp baking powder, 6 eggs and 2C coconut.
       
      What can I do to firm it up a bit, so that it stays put once I cut the bars? Would cornstarch or tapioca flour do it?
       

  • Recently Browsing   0 members

    No registered users viewing this page.