More than 300 recipes make up this elegant hardcover book of sumptuous sweets from the South. Here you will find recipes for cakes, candy, cookies, custards, fruit desserts, pies, ice cream and dessert beverages. All are among the best Southern cuisine has to offer—its most enduring dessert recipes from the past and its most promising from the present. Among the many delectable egg, cream, and sugar creations, are such rich, indulgent concoctions as Syllabub, Tipsy Parson, and Floating Island, introduced by English and French colonists; and exotic Creole showstoppers such as Cherries Jubilee and Bananas Foster. You’ll also find such tantalizing treats as Winifred Cheney’s Blackberry Jam Cake, Chocolate Pecan Pie, and Georgia Peanut Cookies.
Beginning with a short history of Southern desserts, this volume discusses authoritatively the origin and current use of various types of desserts. A recipe written in elegant calligraphy and a rendering of a grand Southern dining room grace each section divider. Also included are interesting historical facts, legends, and unusual uses accompanying many of the desserts profiled in this book.