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Midwest

The Midwest is a sprawling U.S. region that stretches from Ohio to the Dakotas, a heartland of cornfields, rust-belt cities, and Great Lakes shores. Known for autos (Detroit), meatpacking, and apple-pie Americana, its economy blends farming, manufacturing, and tech, rooted in immigrant grit and prairie vastness. Its barns and friendly “ope” endure. The Midwest’s quiet might hums.

Midwest

Featured Dishes from Midwest

Banket

Banket

Banket is a type of sweet pastry filled with almond paste, which originated in the Netherlands. It is made in several forms, each of which goes by various names. One variety consists of long bars or loaves which are sliced into individual servings – also referred to in English as almond rolls or almond patties, and in Dutch as banketstaven. Another variety are rolled logs shaped into letters – also referred to in English as Dutch letters, banket letters, almond letters, or butter letters; and in Dutch as banketletter or boterletter. It is sometimes made as individual banket or almond patties. Banket is made by rolling pastry dough around an almond paste filling, then baking it. The pastry has a porous, airy, and flaky texture, with a dense granular filling. In the Netherlands and in ethnic Dutch communities in the Midwestern United States, it is most popular during Christmas season. It is also popular during Dutch festivals in the United States.

Bialy

Bialy

Bialy,[a] originally from the city of Białystok in Poland, is a traditional bread roll in Polish Ashkenazi Jewish cuisine. A chewy yeast roll bearing similarity to the bagel, the bialy has a diameter of up to 15 centimetres . Unlike a bagel, which is boiled before baking, a bialy is simply baked, and instead of a hole in the middle it has a depression. It is also usually covered with onion flakes. Before baking, the depression is sometimes filled with diced onion and other ingredients, such as garlic, poppy seeds, or bread crumbs. The bialy was brought to the United States by Polish Jewish immigrants in the late 1800s, and became a staple of Jewish bakeries in the Northeastern United States. Bialys became a popular breakfast bread in New York City and its suburbs, especially among American Jews. Bialys are often made by bagel bakeries, but the bialy has failed to reach mainstream popularity. Preparing bialys in the traditional manner is time-consuming, so many bakeries now use dough mixers, as is common in bagel making. Bialys are considered an iconic New York City food, and can be difficult to find outside that area, but frozen bialys are sold under a number of brand names, such as Ray’s New York, in supermarkets across the US.[citation needed]

Blueberry boy bait

Blueberry boy bait

Coffee cake that's so good it attracts teenage boys, dates back to the 1920s or 1954 Chicago, depending on the source

Breakfast pizza

Breakfast pizza

Pizza eaten for breakfast, common toppings are eggs, cheese, bacon, sausage

Brown Bobby

Brown Bobby

A Brown Bobby is a triangular doughnut. It is baked in a Brown Bobby machine, which resembles and is operated similarly to a waffle iron. These machines were created by the Food Display Machine Corporation in Chicago, Illinois, U.S., around the 1920s and possibly later. The Food Display Machine Corporation was located at 500 North Dearborn Street in Chicago. Its president was H. Adams. In the mid-1920s, through advertisements in Popular Mechanics magazine and perhaps other means as well, these machines were marketed as a way to start a small business. The machine’s manual has 3 parts: The seven business plans described are:

Caramel roll

Caramel roll

Sticky buns are a type of dessert or breakfast sweet roll that generally consist of rolled pieces of leavened dough — sometimes containing brown sugar or cinnamon — compressed together to form a kind of flat loaf corresponding to the size of the pan in which they are to be baked. Before the dough is placed in the baking-pan, the latter is lined with the "sticky" ingredients, such as brown sugar or honey , as well as nuts and raisins and perhaps more sugar and sometimes butter. After the buns are baked, they are inverted so that the pan lining then becomes a topping. Commercially produced sticky buns, however, are usually just baked in an aluminum loaf tin, which allows the topping to suffuse the buns, making them sticky throughout. The way the buns were baked allows them to more or less be pulled off as individual servings, although it is often a futile effort. Sticky buns have been consumed since the Middle Ages, at which time cinnamon became more prominent. Sticky buns also have a Germanic origin and were originally known as "Schnecken". The Pennsylvania Dutch introduced Schnecken in the United States. Wherever 18th-century German settlers (such as the Pennsylvania Dutch) went, sticky buns have remained long after many other cultural traits have disappeared.[citation needed]

Cinnamon roll french toast bake

Cinnamon roll french toast bake

A breakfast casserole made with cut up refrigerated cinnamon rolls

Cornmeal pancakes

Cornmeal pancakes

Cornmeal pancakes are a type of pancake made with cornmeal and flour, resulting in a fluffy texture and a slightly sweet flavor. They can be served with syrup or enjoyed as a savory dish with toppings like yogurt or bacon.

Danish kringle

Danish kringle

Kringle is a Northern European pastry, a variety of pretzel. Pretzels were introduced by Roman Catholic monks in the 13th century in Denmark, and from there they spread throughout Scandinavia and evolved into several kinds of sweet, salty or filled pastries, all in the shape of kringle. In Danish and Norwegian, the word is kringle, plural kringler; Estonian: kringel, plural kringlid; Latvian: kliņģeris, plural kliņģeri; Swedish: kringla, plural kringlor; Finnish: rinkeli, plural rinkelit; German: Kringel and Icelandic: kringla. The word originates from the Old Norse kringla, meaning ring or circle. In the Netherlands, a particular type of sweet kringle is well known under the Dutch name krakeling.

Finnish pancakes

Finnish pancakes

Hoito Restaurant-style Finnish pancakes

German toast

German toast

French toast is a dish of sliced bread soaked in beaten eggs and often milk or cream, then pan-fried. Alternative names and variants include eggy bread, Bombay toast, gypsy toast, and poor knights . When French toast is served as a sweet dish, sugar, vanilla, or cinnamon are also commonly added before pan-frying, and then it may be topped with sugar (often powdered sugar), butter, fruit, or syrup. When it is a savory dish, it is generally fried with a pinch of salt or pepper, and it can then be served with a sauce such as ketchup or mayonnaise.

Goetta

Goetta

Goetta is a meat-and-grain sausage or mush of German inspiration that is popular in Metro Cincinnati. It is primarily composed of ground meat (pork, or sausage and beef), steel-cut oats and spices. It was originally a dish meant to stretch out servings of meat over several meals to conserve money, and is a similar dish to scrapple and livermush, both also developed by German immigrants. The dish probably originated with German settlers from the northwestern regions of Oldenburg, Hannover, and Westphalia who emigrated to the Cincinnati area in the 19th century. The word goetta comes from the Low German word Götte, meaning groats or coarse grains (or a food made from them). In and around Oldenburg, this sausage is called Pinkelwurst (goetta sausage), and available in the winter months in a dish called Gruenkohl mit Pinkel (kale with Goetta sausage). Another similar dish is grutzwurst. The first commercial producer was Sander Packing.

Hash browns

Hash browns

Hash browns, also spelled hashed browns and hashbrowns, are a popular American breakfast food consisting of finely julienned potatoes that have been fried until golden brown. Hash browns are a staple breakfast item at diners in North America, where they are often fried on a large, common cooktop or grill. Hash browns are a popular mass-produced product sold in refrigerated, frozen and dehydrated forms. The following recipe for "brown hashed potatoes" appears in the 1835 edition of the Minnesota Farmers' Institute Annual:

Pannukakku

Pannukakku

Oven baked pancakes, top with berries and whipped cream

Sausage gravy

Sausage gravy

Sausage gravy is a traditional Southern breakfast dish in the United States. After loose pork sausage is cooked in a pan and removed, a roux is formed by browning flour in the residual fat. Milk and seasonings, such as salt and pepper, are added to create a moderately thick gravy, to which the cooked sausage is added. Occasionally, ingredients such as cayenne pepper or a spicy sausage are used to make a spicier gravy. Sausage gravy is traditionally served as part of the dish biscuits and gravy and accompanied by other typical Southern breakfast items, such as fried eggs, sliced tomatoes and bacon. Combination gravy is a variation resulting from using the combined fat of bacon and sausage to make gravy. The resulting gravy is slightly darker in color than straight sausage gravy and carries the flavor of the bacon. This style is prevalent in North Georgia.[citation needed]

Tamales de elote

Tamales de elote

Fresh corn tamales, serve with queso fresco, crema, lime wedges

Angel food cake

Angel food cake

Angel food cake, or angel cake, is a type of sponge cake made with egg whites, flour, and sugar. A whipping agent, such as cream of tartar, is commonly added. It differs from other cakes because it uses no butter. Its aerated texture comes from whipped egg white. Angel food cake originated in the United States and first became popular in the late 19th century. It gained its unique reputation along with its name due to its light and fluffy texture and white color. Angel food cake requires egg whites whipped until they are stiff. Cream of tartar is added to the mixture to stabilize the egg whites. Remaining ingredients are gently folded into the egg white mixture. For this method of leavening to work well, it is useful to have flour that has been made of softer wheat. Cake flour is generally used because of its light texture. The softer wheat and the lack of fat cause angel food cake to have a very light texture and taste.

Apple bars

Apple bars

Apple bars are a delicious dessert made with fresh apples, sugar, and spices, often baked in a crust or as a blondie-like treat. They can be served warm or cold and are perfect for any occasion, especially in the fall.

Bob Andy pie

Bob Andy pie

Bomboloni

Bomboloni

Bombolone is an Italian filled doughnut (similar to Berliner and pączek), eaten as a snack food and dessert. The pastry's name is etymologically related to bomba (lit. 'bomb'), and the same type of pastry is also called bomba (pl.: bombe) in some regions of Italy. While bomboloni may be primarily connected to Tuscany, they are traditional to other regions of Italy, although with slight variations on the recipe. In those areas that used to be under Austrian rule, such as Trentino-Alto Adige, Veneto, and Friuli-Venezia Giulia, the tradition of bomboloni is believed to have originated from that of Austrian "krapfen" (i.e., Berliner), and the recipe includes eggs, which are not found in the Tuscan variety.

Buckeye bars

Buckeye bars

Buckeyes

Buckeyes

Buckeyes are a confection made from a peanut butter fudge partially dipped in chocolate to leave a circle of peanut butter visible. Buckeyes are similar to peanut butter balls , which are completely covered in chocolate. Named for their resemblance to the poisonous nut of the Ohio buckeye tree, the state tree of Ohio, this candy is particularly popular in Ohio and neighboring states. It is common for Ohioans to make buckeyes at home, but they are also available in mail-order catalogs and candy shops.

Butterscotch pie

Butterscotch pie

Butterscotch pie is a pie in American cuisine made by cooking brown sugar with egg yolks, corn starch, milk or cream, and butter to make a butterscotch custard pie filling which is topped with meringue and browned in the oven. Variations on the basic pie can be made with grated chocolate or orange rind which are sprinkled on the warm filling under the meringue topping. The pie is said to have originated at a Connersville, Indiana creamery in 1904 when Sarah Wheeler accidentally made butterscotch out of burnt custard and made a pie out of it for her sons. The recipe for this pie was published in the 1904 edition of a Methodist church cookbook, and helped her launch a chain of restaurants. The last Wheeler's restaurant closed in 1969, but according to the recipe published by the Indianapolis Star, attributed to Sarah Wheeler, the filling was made by stirring caramelized brown sugar into a mixture of flour and egg yolks, then adding butter and vanilla. There are different ways to make the butterscotch filling. The egg yolks and milk can be added to the brown sugar and thickener, then butter and vanilla mixed in after the mixture has started to bubble, or the egg yolks can be added after the milk and sugar mixture has thickened. Another way to make the filling is to melt the butter first, and then add the other ingredients to the melted butter, first the sugar and cream, then scalded milk added in two portions with thickener. For the second version egg yolks are stirred in at the end. The pie filling can also be made with dark corn syrup, and evaporated milk can be used instead of milk or cream.

Cake shake

Cake shake

Milkshake blended with a slice of cake, flavors such as chocolate cake shake and strawberry lemon cake shake, a staple dessert or sweet at Portillo's in Chicago

Caramel bars

Caramel shortbread, also known as caramel squares, caramel slice, millionaire's shortbread, millionaire's slice, chocolate caramel shortbread or Wellington squares is a biscuit confectionery composed of a shortbread biscuit base topped with caramel and milk chocolate. Variations exist which substitute or add ingredients to cater to different tastes, dietary requirements or ingredient availability. Caramel shortbread is an adapted form of the original Scottish shortbread. Scottish shortbread originated around the 12th century, but its modern refined form is attributed to the efforts of Mary, Queen of Scots in the 16th century.

Caramel pie

Caramel pie

Caramel pie is a sweet and rich dessert that features a creamy caramel filling, often made with ingredients like dulce de leche, eggs, and a pie crust. It's typically served chilled and can be topped with whipped cream or additional caramel sauce for extra flavor.

Cassata cake

Cassata cake

Strawberry custard cassata cake with whipped cream frosting

Cherry crisp

Cherry crisp

Cherry crisp is a delicious dessert made with a layer of sweet or tart cherries topped with a crispy mixture of oats, flour, sugar, and butter. It can be served warm, often with a scoop of vanilla ice cream on top.

Cherry delight

Cherry delight

Refrigerated cheesecake topped with cherries

Chocolate peanut butter bars

Chocolate peanut butter bars

Chocolate peanut butter bars are a no-bake dessert made with a creamy peanut butter base topped with melted chocolate. They are easy to prepare using just a few ingredients like graham cracker crumbs, peanut butter, butter, powdered sugar, and chocolate chips.

Coconut bars

Coconut bars

A lamington is an Australian cake made from squares of butter cake or sponge cake coated in an outer layer of chocolate sauce and rolled in desiccated coconut. The thin mixture is absorbed into the outside of the sponge cake and left to set, giving the cake a distinctive texture. A common variation has a layer of cream or strawberry jam between two lamington halves. Lamingtons are believed to be named after either Lord Lamington, who served as Governor of Queensland from 1896 to 1901, or his wife, Lady Lamington. Most sources incline to the former. The earliest known reference to the naming of the lamington, from June 1927, links the cake to Lord Lamington.

Concrete

Concrete

A milkshake is a sweet beverage made by blending milk, ice cream, and flavorings or sweeteners such as butterscotch, caramel sauce, chocolate syrup, or fruit syrup into a thick, sweet, cold mixture. It may also be made using a base made from non-dairy products, including plant milks such as almond milk, coconut milk, or soy milk. Dry ingredients such as whole fruit, nuts, seeds, candy, or cookies may be incorporated. Milkshakes originated in the United States around the turn of the 20th century, and grew in popularity following the introduction of electric blenders in the subsequent two decades. They became a common part of youth popular culture, as ice cream shops were a culturally acceptable meeting place for youth, and milkshakes became symbolic of the innocence of youth.

Cookie bars

Cookie bars

Cookie bars are a type of dessert that combines the flavors of cookies but is baked in a single pan, making them easy to cut into squares or rectangles. They are often soft and chewy, similar to traditional cookies, and can include various ingredients like chocolate chips, nuts, or candies.

Cookies and cream ice cream

Cookies and cream ice cream

Cookies and cream is a variety of ice cream, milkshake, and other desserts that includes chocolate sandwich cookies, with the most popular version containing hand or pre-crumbled cookies from Nabisco's Oreo brand under a licensing agreement, or else, containing crumbles of a similar cookie of a different brand or private label. Cookies and cream ice cream generally mixes crumbled chocolate sandwich cookies into vanilla ice cream, though variations exist which might instead use chocolate, coffee or mint ice cream. There are competing claims as to who first invented and marketed cookies and cream ice cream. In 1983, cookies and cream became one of the top five best-selling flavors of ice cream.

Cream puff

Cream puff

A profiterole , chou à la crème ( French: [ʃu a la kʁɛm]), also known alternatively as a cream puff (US), is a filled French choux pastry ball with a typically sweet and moist filling of whipped cream, custard, pastry cream, or ice cream. The puffs may be embellished or left plain or garnished with chocolate sauce, caramel, or a dusting of powdered sugar. Savory profiterole are also made, filled with pureed meats, cheese, and so on. These were formerly common garnishes for soups. The various names may be associated with particular variants of filling or sauce in different places. Choux pastry dough is piped through a pastry bag or dropped with a pair of spoons into small balls and baked to form largely hollow puffs. After cooling, the baked profiteroles are injected with filling using a pastry bag and narrow piping tip, or by slicing off the top, filling them, and reassembling. For sweet profiteroles, additional glazes or decorations may then be added.

Crockpot cake

Crockpot cake

Cake cooked in a slow cooker

Dirt cake

Dirt cake

Dirt cake, also called dirt and worms, is an American cake made from cookies and pudding in combination with other ingredients to create a dessert that has a resemblance to soil or earth. It is made by combining crushed Oreo cookies on top of vanilla or chocolate pudding, and adding gummy candy worms on top. Variations include vanilla wafers, vanilla pudding, whipped cream or Cool Whip, and cream cheese pudding in the recipe. Several bakeries in Singapore sold dirt cakes served in flowerpots after the dessert appeared on the Taiwanese show A Hint of You. In 2016, chefs in Bangalore created a dirt cake weighing 1,078 kg, setting a Guinness world record. In 2024, Oreo released a limited edition Dirt Cake flavor cookie.

Dutch letter

Dutch letter

The Dutch letter is a type of pastry that is typically prepared using a mixture of flour, eggs and butter or puff pastry as its base and filled with almond paste (or persipan), dusted with sugar and shaped in an "S" or other letter shape. Marzipan, an almond paste prepared with almond meal and honey or sugar, is sometimes used as the filling. The Dutch letter has a porous or airy and flaky texture. The pastry was originally shaped "into the initial of the family's surname." Nowadays, the most common shape of the food in the United States is as the letter "S". Dutch letters are served as a treat during December, and particularly on Sinterklaasavond on December 5 in the Netherlands, and during some festivals in the United States. The pastry's name is a shortened version of the Dutch word banketletter. They may also be called banketstaven, boterletters, and letterbanket by Dutch people.

Dutch letter bars

Dutch letter bars

Dutch Letter Bars are a sweet treat inspired by the traditional Dutch pastry known as Dutch Letters, which are filled with almond paste and shaped like the letter "S." These bars are easier to make and typically consist of ingredients like butter, almond paste, sugar, and flour, baked into a chewy, almond-flavored dessert.

French silk pie

French silk pie

French silk pie is a rich and creamy dessert made with a chocolate filling, typically served in a pie crust and topped with whipped cream. It is known for its smooth, mousse-like texture and can be made without raw eggs for safety.

Frozen custard

Frozen custard

Frozen custard is a frozen dessert that is a type of ice cream that is made with egg yolks in addition to cream and sweetener, either sugar or an alternative, and an additional flavoring such as cocoa, vanilla, or fruit such as strawberries or peaches. It is usually kept at a warmer temperature compared to ice cream, and typically has a denser and thicker consistency. Egg yolks have been integrated into ice creams since at least the 1690s, though there are several notable invention stories that are associated with modern commercializations of this practice. One early commercialization of frozen custard was in Coney Island, New York, in 1919, when ice cream vendors Archie and Elton Kohr found that adding egg yolks to ice cream created a smoother texture and helped the ice cream stay cold longer. In their first weekend on the boardwalk, they sold 18,460 cones.

Funeral pie

Funeral pie

Amish sweet raisin pie

Glorified rice

Glorified rice

Glorified rice is a dessert salad popular in the Midwestern cuisine served in Minnesota and other states in the Upper Midwest, United States and other places with Norwegian populations.[citation needed] It is popular in more rural areas with sizable Lutheran populations of Scandinavian heritage.[citation needed] It is made from rice, crushed pineapple, and whipped cream. It is often decorated with maraschino cherries. The long-established recipe has been the subject of many newspaper articles. In 1995, Janet Letnes Martin and Suzann Nelson authored a humorous book comparing Lutheran and Catholic traditions called They Glorified Mary…We Glorified Rice: A Catholic–Lutheran Lexicon. The book includes a recipe for glorified rice. The dish is also included in the title of Carrie Young's Prairie Cooks: Glorified Rice, Three-Day Buns, and Other Recipes and Reminiscences. Glorified rice often turns up at potlucks and church picnics.

Gooey butter cake

Gooey butter cake

Gooey butter cake is a type of cake traditionally made in St. Louis, Missouri. It is a flat and dense cake made with wheat cake flour, butter, sugar, and eggs, typically near an inch tall, and dusted with powdered sugar. While sweet and rich, it is somewhat firm, and is able to be cut into pieces similarly to a brownie. Gooey butter cake is generally served as a type of coffee cake and not as a formal dessert cake. There are two distinct variants of the cake: the original St. Louis, MO Bakers' gooey butter and a cream cheese and commercial yellow cake mix variant. The original St. Louis, MO Bakers' gooey butter is believed to have originated in the 1930s. It was made with a yeast-raised sweet dough on the bottom. The St. Louis Convention & Visitors Commission includes a recipe for the cream cheese and commercial yellow cake mix variant cake on its website, calling it "one of St. Louis' popular, quirky foods". The recipe calls for a bottom layer of butter and yellow cake batter, and a top layer made from eggs, cream cheese, and, in one case, almond extract. The cake is dusted with confectioner's sugar before being served. The cake is best eaten soon after baking it. It should be served at room temperature or warm. The cream cheese variant of the gooey butter cake recipe , while close enough to the original, is an approximation designed for easier preparation at home. Bakeries in the greater St. Louis area who know how to make an original formula Gooey Butter cake, including those at local grocery chains Schnucks and Dierbergs, use a slightly different recipe based on corn syrup, sugar and powdered eggs; however, no cake mix or cream cheese is involved.

Gooseberry pie

Gooseberry pie

Gooseberry or /ˈɡʊzbəri/ GUUZ-bər-ee (southern British)) is a common name for many species of Ribes (which also includes currants), as well as a large number of plants of similar appearance, and also several unrelated plants (see List of gooseberries). The berries of those in the genus Ribes (sometimes placed in the genus Grossularia) are edible and may be green, orange, red, purple, yellow, white, or black. The goose in gooseberry has been mistakenly seen as a corruption of either the Dutch word kruisbes or the allied German Krausbeere, or of the earlier forms of the French groseille. Alternatively, the word has been connected to the Middle High German krus ('curl, crisped'), in Latin as grossularia.

Grape pie

Grape pie

Grape pie is a type of fruit pie made from Concord grape and is part of harvest time traditions in the Finger Lakes region of New York in the United States. It is particularly sought after at the Naples Grape Festival, and can be found at various shops around town. Grape pie made with Concord grapes is a regional specialty of Western New York, the Finger Lakes region, Pennsylvania and other areas of the United States where the grape is grown as well as Ontario, Canada. Vineyards that grow the grape, which was developed in the U.S., stretch from Western New York across Pennsylvania and into Ohio and Michigan as well as Washington state. Grape pie is a specialty and tradition of Naples, New York, host of the Naples Grape Festival and home to Angela Cannon-Crothers, author of Grape Pie Season. The traditional recipe, using Concord grapes, is said to taste like wine due to the inclusion of tannins. Variants on the dessert use other grape types and various other ingredients.

Grasshopper pie

Grasshopper pie

Grasshopper pie is a no-bake mint-flavored mousse pie with a chocolate crumb crust. Typically light green in color, it is associated with spring, and especially with Easter celebrations in the United States. The pie takes its name from the Grasshopper cocktail. Grasshopper pie filling is made by folding whipped cream into marshmallow or cream cheese. The cream cheese version is made by adding green food coloring to a mixture of condensed milk with cream cheese, then gently folding in chocolate-covered mint cookie crumbs and whipped topping. Alternately, melted marshmallows can be gently folded into fresh whipped cream. The filling is infused with creme de menthe and creme de cacao, which give the mousse its characteristic green coloring. The crust is a chocolate cookie crumb crust, variations of which can be made with crumbled sandwich cookies, or by melting chocolate in a double boiler and stirring in crisped rice cereal, then pressing the mixture into a pie dish and allowing it to set in the refrigerator.

Green tomato pie

Green tomato pie

Green tomato pie is a pie in American cuisine that can be made like other fruit pies by sprinkling sugar, flour, cinnamon and other spices or raisins over sliced tomatoes and pieces of butter, or by simply cooking the ingredients on the stovetop before baking in a pastry-lined dish. Green tomato pie was commonly made as a mock apple pie or mock mincemeat pie in the 19th century. When cinnamon and cloves are added to the filling, the unripe tomatoes are said to resemble tart apples or rhubarb. The mincemeat variation is made by cooking green tomatoes with sugar and apples, vinegar, raisins and spices until thickened; this sweet pie is said to be indistinguishable in flavor from traditional mincemeat pie. Some versions add orange peel, jelly, fruit juice or butter. The pastry for the pie crust may be made with bacon drippings.

Haystacks

Haystacks

No-bake cookies with chow mein noodles, chocolate, butterscotch, peanut butter, peanuts

Honey pie

Honey pie

Honey pie is a sweet dessert made with a creamy custard filling flavored with honey, typically baked in a flaky pie crust. It can be served chilled or at room temperature and is often enjoyed for its rich, caramel-like flavor.

Kitchen sink cookies

Kitchen sink cookies

Cookies with a variety of ingredients, for example, chocolate chips, nuts, coconut, oats, butterscotch chips, raisins

Krumkake

Krumkake

Krumkake is a Norwegian cookie made of flour, butter, eggs, sugar, and cream. A special decorative two-sided iron griddle similar to a waffle iron is traditionally used to bake the thin round cakes, similar to Italian pizzelle and cannoli. Older irons are used over the stove, but modern electric irons offer the convenience of nonstick surfaces, automatic timing, and multiple cakes per batch. While hot, the 13–20 cm (5.1–7.9 in) krumkaker are rolled into small cones around a wooden or plastic cone form. Krumkaker can be eaten plain or filled with whipped cream (often multekrem) or other fillings.

Kuchen

Kuchen

Kuchen , the German word for cake, is used in other languages as the name for several different types of savory or sweet desserts, pastries, and gateaux. Most Kuchen have eggs, flour and sugar as common ingredients while also, but not always, including some fat. (The sugar might possibly be replaced by honey or even, in cakes directed to diabetic people or people on a diet, a sugar substitute.) In the Germanosphere it is a common tradition to invite friends over to one's house or to a cafe between noon and evening to drink coffee and eat Kuchen ("Kaffee und Kuchen"). The term itself may cover as many distinct desserts as its English counterpart "cake". However, the word "cake" covers both Kuchen and Torte, sometimes confused with one another, the key difference being that a Torte is a Kuchen that is decorated or layered with cream, frosting, ganache, or fruit based filling after baking. A Kuchen is typically less decorative or fancy in nature. On the other hand, the word "Kuchen" covers desserts that English would call "pie", such as Apfelkuchen (apple pie). Examples of a Torte made from a base Kuchen include the Jewish Palacsinken Torte and Mohn Torte (or Kindli). Source:

Mackinac Island fudge

Mackinac Island fudge

Fudge is a type of dessert bar that is made by mixing sugar, butter and milk. It has its origins in the 17th century United States, and became popular in American women's colleges in the late 19th century. Fudge can come in a variety of flavorings depending on the region or country it was made; popular flavors include fruit, nut, chocolate and caramel. Fudge is often bought as a gift from a gift shop in tourist areas and attractions. The term fudge is said to have originated in the 17th century from the verb fadge and means "to fit together in a clumsy manner". During this period, fudge was used as an interjection by sailors to respond to nonsense or untruth. Fudge as a confection gained traction in the United States during the late 19th century; recipes for fudge were printed in many periodicals and advertisements during the 1880s. Its inexpensive, unrefined qualities made it popular among people looking for an alternative that fell between expensive candies and the cheapest sweets. Specialized fudge shops began opening in tourist places such as Mackinac Island, Michigan, in 1887. The increase in fudge's popularity was partly due to the accessibility of its production process: ordinary people were able to make it in their homes without any specialized equipment. In addition, the cost of refined white sugar had been decreasing at the time, cutting production costs.

Mixed berry pie

Mixed berry pie

Mixed berry pie is a dessert made with a combination of berries, typically including strawberries, blueberries, raspberries, and blackberries, mixed with sugar and cornstarch for thickening, all encased in a pie crust. It can be served fresh or with a topping like whipped cream, and is popular in summer when berries are in season.

Mock apple pie

Mock apple pie

An apple-tasting pie but made without apples, typically using crackers or zucchini instead

Montmorency cherries

Montmorency cherries

The Montmorency cherry is a variety of sour cherry grown in Europe, Canada, United States, particularly in the Grand Traverse Bay region of Northwest Michigan, Door County, Wisconsin, and parts of Indian Administered Kashmir. Montmorency cherries are part of the lighter-red Amarelle cultivar of sour cherries, rather than the darker-red Morello cultivar. Michigan produces over 90,000 tons of Montmorency cherries each year. The tree is named for Montmorency, a suburb of Paris, France. The tree produces large, light red fruit (although some trees produce a darker red fruit) and has been cultivated in the United States since at least the early 20th century. It is the most popular sour cherry in the United States and Canada, and is extensively used in cherry pies, as well as in jams and preserves.

Mostaccioli

Mostaccioli

Mustacciuoli, also known as mustaccioli or mostaccioli, is a pastry originating in the Naples region of Italy, usually served at Christmas time. Mustaccioli takes the form of a parallelogram, and consist of a soft, spiced, cake-like interior, covered in chocolate. In recent years, there are many variations of mostaccioli sold in Naples, where the chocolate glaze may be replaced by a white chocolate frosting or icing sugar and candied fruit. Mustaccioli are often sold alongside other Neapolitan sweets including roccocò, raffiuoli, susamielli, and struffoli at Christmas time.

Nut roll

Nut roll

A nut roll is a pastry consisting of a sweet yeast dough that is rolled out very thin, spread with a nut paste made from ground nuts and a sweetener like honey, then rolled up into a log shape. This 'log' is either left long and straight or is often bent into a horseshoe shape, egg washed, baked, and then sliced crosswise. Nut rolls resemble a jelly roll (Swiss roll) but usually with more layers of dough and filling, and resemble strudels but with fewer and less delicate dough layers. Fillings commonly have as their main ingredient ground walnuts or poppy seeds. Nut rolls can be found in the United States and in Central European cuisines. In the United States, "nut roll" is a more or less generic name for pastries of this type, no matter where they originate. Nut rolls are known also by many specific regional names, including: orechovník in Slovak; makowiec in Polish; potica, povitica, gibanica, orahnjača/orehnjača in Slovenian and Serbo-Croatian (walnut variant, makovnjača for variant with poppy seed, in Croatia can also be made with carob); kalács and bejgli in Hungarian; and pastiç (pastiche) or nokul in Turkish. Regional variations on nut rolls are part of weddings, for Easter and Christmas, as well as other celebrations and holidays.

Oatmeal cookies

Oatmeal cookies

Oatmeal cookies are a type of cookie made primarily with oats, which give them a chewy texture. They can include various mix-ins like raisins, nuts, or chocolate chips, and are often flavored with cinnamon and vanilla.

Oreo balls

Oreo balls

Oreo balls are a no-bake treat made from crushed Oreo cookies, cream cheese, and chocolate. They are easy to make and are often enjoyed at parties and during the holidays.

Pączki

Pączki

Pączki are filled doughnuts found in Polish cuisine. A pączek is a deep-fried piece of dough shaped into a flattened ball and filled with confiture or other sweet filling. Pączki are usually covered with powdered sugar, icing, glaze, or bits of dried orange zest. A small amount of grain alcohol (traditionally rectified spirit) is added to the dough before cooking; as it evaporates, it prevents the absorption of oil deep into the dough. Pączki are commonly thought of as fluffy but somewhat collapsed, with a bright stripe around them; these features are seen as evidence that the dough was fried in fresh oil.

Pawpaw pudding

Pawpaw pudding

Pawpaw pudding is a dessert made from the pawpaw fruit, which has a flavor similar to a mix of banana, mango, and pineapple. It typically involves blending pawpaw pulp with ingredients like sugar, flour, eggs, and milk, then baking until set.

Peanut butter blossoms

Peanut butter blossoms

The peanut butter blossom cookie originated in 1957, is made with a peanut butter cookie dough, and is topped with a piece of chocolate candy. The cookie is considered a snack or dessert and is often served at events or during holidays in the United States. The exact term "peanut butter blossom cookie" refers to the original variation of the cookie – a soft peanut butter cookie rolled in granulated sugar and topped with a Hershey's Kiss. However, many variations on the recipe have since evolved to include different flavors, both in the dough or as the topping.

Peanut pie

Peanut pie

Peanut pie, is a pie that is part of the cuisine of the Southern United States, in the Tidewater region, where peanuts are a common crop. Peanuts arrived in North America in the 18th-century with African slaves. Peanut pie was originally considered a slave food, but by the 1940s peanuts were widely consumed, and an advertisement for corn syrup claimed that peanut pies could “make even your deepest-dyed Yankee start complimenting you with a southern accent.” The pie was popular in Virginia and North Carolina. In North Carolina it was a standard dish to serve at family reunions or church events. It can be served as a kosher dessert. First lady Rosalynn Carter was known for her peanut meringue pie.

Pecan pie bars

Pecan pie bars

Pecan pie treats with a shortbread crust, baked in a casserole dish

Persimmon pudding

Persimmon pudding

Persimmon pudding is a dessert pudding made with persimmons. There is a lot of variety in the recipes, some are made with eggs, others add sweet potatoes or pumpkin. There's no set recipe, although common ingredients include some type of cornmeal or flour, brown sugar or molasses, and spices like cinnamon, nutmeg and ginger. Owing to the difficulty of preparing the pulp from wild American persimmons, persimmon pudding is mostly a regional specialty of the cuisine of the Midwestern United States. A bain marie can be used to steam the pudding, but it is not necessary and the pudding can be baked at lower temperatures without using one. The recipe traditional to American cuisine is baked or steamed slowly over a long duration, with a little baking soda. The baking soda makes it easier for sugars and proteins to react with each other, altering the color and results in a darker, more flavorful pudding. Replacing the baking soda with baking powder, or shortening the cooking time will result in a lighter orange-colored pudding. The texture of a classic American persimmon pudding is described as chewy, and similar to a dense gingerbread cake.

Pfeffernüsse

Pfeffernüsse

Pfeffernüsse are small spice cookies, popular as a holiday treat with Germans and ethnic Mennonites in North America. Similar cookies are made in Denmark, and The Netherlands, as well. They are called Pfeffernüsse in German, pepernoten (sing. pepernoot) in Dutch, päpanät in Plautdietsch, pfeffernusse or peppernuts in English, and pebernødder in Danish. Johann Fleischmann, a confectioner from Offenbach am Main, created the recipe in 1753. Goethe praised the pastries. Felix Mendelssohn went to Offenbach am Main especially to buy them. The state of Hesse has served it at state receptions. In Germany, Pfeffernüsse are associated with Christmas. The cookie has been part of yuletide celebrations since the 1850s.

Poke cake

Poke cake

Cake in which holes are poked and filled with fruit, caramel, coconut, chocolate, condensed milk

Pumpkin bars

Pumpkin bars

Pumpkin bars are a delicious dessert made with pumpkin puree, spices, and often topped with cream cheese frosting. They are moist, flavorful, and a popular treat during the fall season.

Pumpkin torte

Pumpkin torte

Layered pumpkin cake

Puppy chow

Puppy chow

Puppy chow, also known as monkey munch, muddy buddies, muddy munch, reindeer chow, or doggy bag, is the name for a homemade candy made in the United States, primarily in the Midwestern States. The recipe's name and ingredients can differ depending on the version, but most recipes will typically include cereal, melted chocolate, peanut butter , and powdered sugar. Nut free versions can be made using nut butter alternatives, like Notnuts or sun butter. Corn, wheat, or rice cereal can be used, usually Chex and/or Crispix. The true origins of the candy are not known. Each piece of puppy chow forms around a single square of Chex or Crispix. These are coated with a mixture of melted chocolate and peanut butter. The mixture sticks readily to the textured surface of the breakfast cereal, but its high viscosity means it cannot typically fill the interior. This allows the treat to remain crunchy, as each square's interior lattice remains dry. The coated squares are then tossed in powdered sugar to form an additional layer. The candy is allowed to cool. The final exterior feels dry to the touch, but the chocolate and peanut butter quickly melt when it is eaten. The resulting candy can be stored at room temperature and is often transported in the same large zipper storage bags that are used to toss it in powdered sugar. Puppy chow can be eaten with a spoon or by hand, as the outer coating of powdered sugar provides a barrier to keep any melted chocolate and peanut butter from sticking to the fingers. It is served in much the same way as M&Ms or mixed nuts: diners scoop a portion from a communal bowl, then eat it from a small dish. Because the powdered sugar coating readily soaks up liquids, it is rarely served on the same plate as other foods. Puppy chow is typically served as an hors d'oeuvre or light dessert.

Queen cakes

Queen cakes

British and Irish queen cakes are cupcakes or sweet buns with, for example, currants, chocolate chips, topped with frosting, South African queen cakes are cupcakes, served plain or topped with sprinkles, traditionally served with tea

Rainbow cone

Rainbow cone

Ice cream cone with several flavors, for example, chocolate, strawberry, venetian vanilla/palmer house, pistachio, orange sherbet

Raisin pie

Raisin pie

Raisin pie is a dessert made primarily with raisins, sugar, and a pie crust, often featuring additional ingredients like spices, lemon juice, or nuts for flavor. It can be prepared in various styles, including traditional, creamy, or custard-like versions.

Raspberry pie

Raspberry pie

Raspberry pie is a type of pie with a raspberry filling. The primary ingredients include raspberries, sugar, lemon juice, salt, and butter. A common variant of raspberry pie is raspberry cream pies, which are raspberry pies with cream added. Raspberry pie is eaten around the world, and the specific region of origin of raspberry pie is unknown. National Raspberry Cream Pie Day is a holiday that takes place every year on August 1[where?] in celebration of raspberry cream pies. Raspberries are plentiful that time of year in the Northern Hemisphere[clarification needed] and people often bake raspberry pies.

Rhubarb cake

Rhubarb cake

Rhubarb cake is a moist dessert made with fresh rhubarb, often combined with sugar and a streusel topping. It can be served warm or cold, and is delicious with ice cream or whipped cream.

Rhubarb crisp

Rhubarb crisp

Rhubarb crisp is a dessert made with a sweet and tangy filling of rhubarb topped with a crunchy mixture of oats, flour, and butter. It's often served warm, sometimes with ice cream or whipped cream on top.

Rosca de reyes

Rosca de reyes

A king cake, also known as a three kings cake or a baby cake, is a cake associated in many countries with Epiphany, the celebration of the Twelfth Night after Christmas. Its form and ingredients are variable, but in most cases a fève such as a figurine representing the Christ Child, is hidden inside. After the cake is cut, whoever finds the fève in their slice wins a prize. Modern fèves can be made of other materials, but always represent the King or Baby Jesus. The origin of the cake tradition was popularly believed to be related to the Roman Saturnalia. These were festivals dedicated to the god Saturn so that the Roman people, in general could celebrate the longer days that began to come after the winter solstice. For this reason, Margaret Hasluck disputed as well the Greek tradition commemorating St. Basil's feast day with vasilopita, saying both customs had a common origin in the Saturnalia and Kronia. In the Middle Ages, it was said that the king who was chosen had to pay the assembly a general round of drinks. To prevent cheating, the edible bean was replaced by a porcelain bean. In Christian tradition the cake commemorates the witness of the "Three Kings".

Salted nut roll

Salted nut roll

Salted Nut Roll is a candy bar made by the Pearson's Candy Company of Saint Paul, Minnesota and is available in the Midwestern United States. It has a nougat center that is surrounded in a layer of caramel and then covered with salted Virginia peanuts. Pearson's use of reduced lactose whey makes this confection easier to digest for lactose-sensitive individuals. The Salted Nut Roll is available in a variety of sizes – .5, 1.8, and 3.25 oz. – and has had chocolate-covered limited editions. There have been non-seasonal spin-off products such as the Salted Pecan Roll and a bar which replaced the vanilla nougat with a caramel flavored nougat. Seasonal editions include Spicy, Cinnamon Churro, Apple Pie, and Pumpkin Spice At some point in 2019, Pearson's introduced a 'thin' version of the bar along with other products configured in a similar manner that the company manufactures. The company currently offers a peanut butter nougat version - a tie-in with the Skippy brand - and a cinnamon churo version which uses cinnamon roasted peanuts along with a snack mix version of the bar which consists of peanuts, mini caramel cups and vanilla nougat 'drops'. The Salted Nut Roll was introduced by Pearson's during the Great Depression in 1933, a year after the PayDay bar was introduced, and entered into a market that included various types of nut roll candies. After the product's introduction the name was changed to the Choo Choo Bar to be distinguishable among competitors, but was eventually changed back.

Schaum torte

Schaum torte

Baked meringue confection topped with strawberries, berries

Scotcheroos

Scotcheroos

Scotcheroos are dessert bars made with chocolate, butterscotch, peanut butter, and Rice Krispies. The recipe was originally printed on Rice Krispies box in the mid-1960s. They are popular in the Midwestern United States, especially Nebraska, Minnesota, Wisconsin, Iowa, and North Dakota.

Seven layer bars

Seven layer bars

Layered bars of butter, graham cracker crumbs, chocolate chips, butterscotch chips, walnuts, shredded coconut and condensed milk

Shaker lemon pie

Shaker lemon pie

Shaker lemon pie, also known as Ohio lemon pie, is a fruit pie typical of the Midwestern United States. Shaker lemon pie is notable in that it uses all parts of the lemon except for the seeds. The pie was first made in the religious communities of Shakers during the early 1800s. Their success at fruit-growing led to the development of what has been called "a veritable calendar of pies" In the Midwestern climate, however, lemons could not be grown, and cookbook author Caroline Piercy writes that "according to old accounts, lemons were the first food ever purchased by North Union." Two versions of the lemon pie developed, one resembling a standard lemon meringue pie, the other, more frugal version using the whole lemon.

Slinger

Slinger

Eggs, hash browns and meat such as ground beef, sausage, ham, bacon or steak, all topped with chili, cheese and onions

Snicker apple salad

Snicker apple salad

Snickers salad is a dessert salad consisting of a mix of Snickers bars, Granny Smith apples, Cool Whip or whipped topping, marshmallows, and often pudding served in a bowl. It is a potluck staple in the Midwestern United States. It is sometimes included in church cookbooks. Snickers salad is easy to make; the ingredients are simply chopped and combined. As to whether it is a salad or a dessert, popular lore has it that it depends on which end of the table it is sitting at. It has a rather unique texture, being sticky and crunchy. Clumps are known to get stuck in the teeth. This feature[dubious – discuss] makes the experience of eating it divisive.

Sour cherry pie

Sour cherry pie

Cherry pie is a pie baked with a cherry filling. Traditionally, it is made with sour cherries rather than sweet cherries. Morello cherries are one of the most common kinds of cherry used, but other varieties such as the black cherry may also be used. The first cherry pie recorded was baked for Elizabeth I. Cherry pies are associated with Europe and North America, having been mentioned in the lyrics of American folk songs such as "Billy Boy". Due to the cherry harvest in midsummer coinciding with Canada Day on July 1 and America's Independence Day on July 4, cherry pie is often served on these holidays. It is also associated with the celebration of Washington's Birthday because of the legend of young Washington's honesty regarding the felling of a cherry tree.

Sponge candy

Sponge candy

Honeycomb toffee, honeycomb candy, sponge toffee, cinder toffee, seafoam, or hokey pokey is a sugary toffee with a light, rigid, sponge-like texture. Its main ingredients are typically brown sugar and baking soda, sometimes with an acid such as vinegar. The baking soda and acid react to form carbon dioxide which is trapped in the highly viscous mixture. When acid is not used, thermal decomposition of the baking soda releases carbon dioxide. The sponge-like structure is formed while the sugar is liquid, then the toffee sets hard. The candy goes by a variety of names and regional variants. Owing to its relatively simple recipe and quick preparation time, in some regions it is often made at home, and is a popular recipe for children. It is also made commercially and sold in small blocks, or covered in chocolate, a popular example being the Crunchie bar of Britain and Canada, or the Violet Crumble of Australia. Honeycomb toffee is known by a wide variety of names including:

Spritz cookies

Spritz cookies

Spritzgebäck , also called a spritz cookie in the United States, is a type biscuit or cookie of German and Alsatian-Mosellan origin made of a rich shortcrust pastry. When made correctly, the cookies are crisp, fragile, somewhat dry, and buttery. The German root verb spritzen ( German: [ˌʃpʁɪt͡sn̩] ⓘ) is cognate with the English to spurt. As the name implies, these cookies are made by squeezing, or "spritzing", the dough through a cookie press fitted with patterned holes (or extruded through a cake decorator or pastry forcing bag to which a variety of nozzles may be fitted).

Strawberry cream cheese pie

Strawberry cream cheese pie

Strawberry cream cheese pie is a delicious dessert made with a creamy filling of softened cream cheese, powdered sugar, and whipped topping, often served in a graham cracker crust and topped with fresh strawberries. It's a simple, no-bake recipe that combines sweet and tangy flavors for a delightful treat.

Strawberry delight

Strawberry delight

Strawberry delight is a dessert salad found in the United States, especially in the South and more rural areas of Minnesota. Strawberry delight is made from milk, whipped topping, cream cheese, strawberries and strawberry gelatin over a graham cracker crust. Variations include ingredients such as ice cream, canned fruit , marshmallows, lemon juice, and walnuts. The crust ingredients are mixed and pressed in a pan with the creamy ingredients mixed and added on top. Boiling water is added to the strawberry gelatin mix, strawberries are added to it, and then that mixture is poured over the creamy mixture in the pan, all of which is then refrigerated to set. The strawberry delight moniker is also used to refer to cookies, cakes, and other foods that have some of the same pinkish, sweet qualities. A soda fountain version with sponge cake and ice cream was featured in a 1922 edition of The Soda fountain newsletter. In Persian cuisine, strawberry delight (deser-e toot farangi) is made with berries dipped in liquified sugar flavored with vanilla and rosewater. Strawberries, walnut or almond oil, and powdered milk have also been suggested for a "strawberry delight" skin cream. The name Strawberry Delight has also been given to hosta (H. longipes X H. pycnophylla) and fuchsia. A version has also been featured in an Indonesian-English reader.

Sugar cream pie

Sugar cream pie

Sugar cream pie is a custard pie made with a simple filling of cream, sugar and cornstarch. The consensus is that "a true sugar cream pie doesn't include eggs". Sugar cream pie has been made in Indiana since the 19th-century when fresh fruit was precious and eggs were not a common ingredient. It is sometimes called a desperation pie because it is one of the easiest pies to make with ingredients that most people already have in their pantries. Sugar cream pie is the unofficial state pie of Indiana, where it is believed to have originated with Quaker settlers who came from North Carolina in the early 19th century, and thereafter settled in East Central Indiana, particularly around the cities of New Castle, Portland, Richmond, and Winchester. As the Shakers had to abandon their community of West Union (Busro) (near modern-day Vincennes, Indiana) in 1827, their only presence in Indiana ever (1810–1827), it is unlikely that they made the dessert popular in the state. The largest commercial producer of these pies is Wick's Pies, whose plant is in Winchester, Indiana, and makes 750,000 sugar cream pies a year. They are recognizable for their nutmeg dusting and shallow depth in a disposable aluminum pan. The recipe Wick's uses came directly from a family recipe originating from the nineteenth century. The pies sell in 25 states.

Sweet corn ice cream

Sweet corn ice cream

Sweet corn ice cream is a unique dessert that combines the flavors of fresh corn with a creamy base, often enjoyed in the summer. While it may sound unusual, it has gained popularity in various regions of the U.S., particularly in the Midwest, where corn is abundant.

Taffy

Taffy

Taffy is a type of candy invented in the United States, made by stretching and/or pulling a sticky mass of a soft candy base, made of boiled sugar, butter, vegetable oil, flavorings, and colorings, until it becomes aerated , resulting in a light, fluffy and chewy candy. When this process is complete, the taffy is rolled, cut into small pieces and wrapped in wax paper to keep it soft. It is usually pastel-colored and fruit-flavored, but other flavors are common as well, including molasses and the "classic" (unflavored) taffy. The word taffy, referring to the boiled candy, is first known to have appeared in the United States circa 1817. The word is also used metaphorically to refer to insincere flattery.

Tamales de dulce

Tamales de dulce

Sweet tamales, filled with sugar, pineapple, raisins, coconut, dried fruit, jam

Turtle pie

Turtle pie

A turtle pie is a dessert pie, originating in the United States. The turtle pie got its name due to the caramel, chocolate and pecans that are used to top the pies, which are said to have a similarity in flavor to that of DeMet's Turtles, which use similar ingredients. The pie usually has a cookie crumb crust and is often made with a custard, mousse or a cheesecake filling. The pie is said to have been created by the now-defunct fine dining chain The Velvet Turtle as a specialty pie. Pre-made, frozen turtle pies are sold by brands such as Marie Callender's and Edwards.

Twinkie cake

Twinkie cake

Cake that comes in two main forms: Bundt cake with a creamy filling or cake made with Twinkies

Alexander

Alexander

The Alexander is a cocktail consisting of cognac, crème de cacao, and cream. It dates from the early 20th century. It was originally made with gin, but the modern version is made with brandy and is called a Brandy Alexander. There are at least two drinks from the early 20th century, which were known by the name 'Alexander', but which are nevertheless different drinks. In Jack's Manual on The Vintage & Production, Care & Handling of Wines, Liquors &c. by Jacob Abraham Grohusko, the 'Alexander Cocktail' is described as three parts rye whiskey, one part Bénédictine, with a piece of ice and a twist of orange peel. In Recipes for Mixed Drinks (1915) by Hugo Ensslin, a drink by the same name is made with equal parts of gin, white crème de cacao and sweet cream, shaken with ice, and strained. The Alexander was originally made with gin, but the modern version is usually made with brandy and is called a Brandy Alexander. The International Bartenders Association calls for brandy in its Alexander.

Bacardi Cocktail

Bacardi Cocktail

The Bacardi cocktail is a cocktail made primarily with Bacardi Superior. It is served as a "pre-dinner" cocktail. The Bacardí Cocktail was originally the same as the daiquiri, containing rum, lime juice, and sugar; The Grenadine version of the Bacardí Cocktail originated in the US, while the original non-red Bacardí company recipe originated from Cuba.

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