Category: desserts - Recipes - Atlanta Magazine
 
 
 
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Fresh Lime Pie with Gingersnap-Pecan Crust

Purists insist there is no substitute for the distinctively acidic flavor of the ping pong ball-sized, yellow-skinned Key lime, but since I rarely see them at the supermarket I routinely use the more commonplace Persian limes instead for making the classic custard pie. I prefer the fresh taste to that of bottled, especially with a  good dose of grated zest mixed in. To crank up the flavor even more,  I bake it in a crust made of gingersnaps and pecans instead of graham crackers. It’s so easy and refreshing and everyone loves it, whichever lime variety you use. – Susan Puckett Read More

Chocolate Oat Bars

Backstory: I debated between taking oatmeal cookies or brownies to a potluck where both kids and grown-ups would be present. Then I stumbled across this recipe in the Best Loved and Brand New Joy of Cooking 75th Anniversary edition, which combines the best of both.  An oatmeal cookie dough forms the crust for these bar cookies, which is then topped with a thick layer of fudgy frosting.  Then you drop dollops of the remaining dough on top, which forms a crunchy, cobbled surface when baked. What’s not to love? – Susan Puckett Read More

Kathryn King's coconut custard with blood orange sauce

s a child, King’s military family was always on the move. But wherever they lived—Virginia, Missouri, Hawaii—her grandmother, Mildred King, came for extended visits, bringing the flavors of Georgia with her. “Ganky” (as King called her) was revered for her layer cakes and pecan tassies. But the dessert that King most remembers is a simple, delicate coconut custard. Read More

Brazil nut shortbread cookies

These easy slice-and-bake cookies melt in your mouth. Brazil nuts, now found bagged and shelled in many grocery stores, give them a distinctive flavor, but pecans, almonds, or other nuts can be substituted. Read More

Hilary White's Christmas Bazaar Peanut Brittle

Hilary White and her staff make peanut brittle for snacks served in china bowls in the Hil’s foyer, or as garnish for a dessert special. But White’s recipe for the classic Southern candy has its roots in Shelby, Ohio, the small farming town where she grew up. Read More

Doughnut French Toast with Raspberry Syrup

French toast is usually day-old bread battered in an egg wash and then pan fried until golden brown. To celebrate game day, I prefer a sweeter version. Inspired by Wake Forest fans, I like to make Doughnut French Toast. Read More

Cynthia Graubart's Blueberry-Banana Cream Pie

Riffing on the blues

Cynthia Graubart studied journalism at UGA and earned her master’s degree in broadcast management at the University of Florida in Gainesville; one of her first gigs out of school was producing Nathalie Dupree’s PBS series 'New Southern Cooking' in 1985. Read More

Mama Clower's Tea Cakes

I love the simplicity of an old-fashioned tea cake, and the best recipe for them I have ever tried is this version that originated with the mother of the late Jerry Clower, a Mississippi comedian renowned for his knee-slappers about the rural South. Read More

Sticky Pudding with Scotch Sauce

Inspired by my love for all things British and the English pudding tradition, this is probably my most classic dessert. It's great after a meal of big, bold flavors, when you want to continue the decadent theme. Read More

Georgia Green Apple Smoothie

Forgive me for this outrageously healthy-sounding recipe, but it is January, and therefore all diet resolutions are still in force. I like smoothies, but it troubles me that they’re usually concocted without regard to season or region. Read More
 

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