South & South Atlantic

Buttermilk biscuit topped with bacon, scrambled egg and American cheese

A biscuit, in many English-speaking countries, including Britain, Ireland, Australia, New Zealand, India, and South Africa but not Canada or the US, is a flour-based baked and shaped food item. Biscuits are typically hard, flat, and unleavened. They are usually sweet and may be made with sugar, chocolate, icing, jam, ginger, or cinnamon. They can also be savoury, similar to crackers. Types of biscuit include biscotti, sandwich biscuits , digestive biscuits, ginger biscuits, shortbread biscuits, chocolate chip cookies, chocolate-coated marshmallow treats, Anzac biscuits, and speculaas.

Biscuits and gravy is a popular breakfast dish in the United States, especially in the south. The dish consists of soft dough biscuits covered in white gravy , made from the drippings of cooked pork sausage, flour, milk, and often (but not always) bits of sausage, bacon, ground beef, or other meat. The gravy is often flavored with black pepper, see Sausage gravy. A variation of the dish served in the US military is sometimes referred to as "SOS" which means "shit on a shingle", and is prepared with either biscuits or toast, and has been a staple military comfort food for over 100 years. The meal emerged as a distinct regional dish after the American Revolutionary War (1775–1783), when stocks of foodstuffs were in short supply. Breakfast was necessarily the most substantial meal of the day for a person facing a day of work on the plantations in the American South. In addition, the lack of supplies and money meant it had to be cheap.

Blackberry syrup is a sweet sauce made from blackberries, sugar, and water, often used as a topping for pancakes, ice cream, or in drinks. It can be made easily at home by cooking the ingredients together until thickened, and it can be stored in the refrigerator for a couple of weeks.

Porridge, may also be similar to a milk custard

Breakfast sausage bread is a delicious baked dish that typically combines cooked sausage, cheese, and dough, often served warm. It can be made using various types of dough, such as refrigerated French bread or pizza dough, and is perfect for breakfast or as a snack.

A taco is a traditional Mexican dish consisting of a small hand-sized corn- or wheat-based tortilla topped with a filling. The tortilla is then folded around the filling and eaten by hand. A taco can be made with a variety of fillings, including beef, pork, chicken, seafood, beans, vegetables, and cheese, and garnished with various condiments, such as salsa, guacamole, or sour cream, and vegetables, such as lettuce, coriander, onion, tomatoes, and chiles. Tacos are a common form of antojitos, or Mexican street food, which have spread around the world. Tacos can be contrasted with similar foods such as burritos, which are often much larger and rolled rather than folded; taquitos, which are rolled and fried; or chalupas/tostadas, in which the tortilla is fried before filling.

In the United States, a biscuit is a variety of baked bread with a firm, dry exterior and a soft, crumbly interior. In Canada it sometimes also refers to this or a traditional European biscuit. It is made with baking powder as a leavening agent rather than yeast, and at times is called a baking powder biscuit to differentiate it from other types. Like other forms of bread, a biscuit is often served with butter or other condiments, flavored with other ingredients, or combined with other types of food to make sandwiches or other dishes. Biscuits, soda breads, cornbread, and similar breads are all considered quick breads, meaning that they do not need time for the dough to rise before baking. Biscuits developed from hardtack, which was first made from only flour and water, to which lard and then baking powder were added later. The long development over time and place explains why the word biscuit can, depending upon the context and the speaker's English dialect, refer to very different baked goods.

Calas are dumplings composed primarily of cooked rice, yeast, sugar, eggs, and flour; the resulting batter is deep-fried. It is traditionally a breakfast dish, served with coffee or cafe au lait, and has a mention in most Creole cuisine cookbooks. Calas are also referred to as Creole rice fritters or rice doughnuts. The origin of calas is most often credited to slaves who came from rice-growing regions of Africa. A 1653 French recipe, beignets de riz, lends support to a French origin as well. The name "calas" is said to have come from the Nupe word kara ("fried cake"). According to The Dictionary of American Food & Drink, the word calas was first printed in 1880. Creole street vendors, typically women,[b] sold the fresh hot calas in New Orleans' French Quarter, with the cry, "Bel calas tout chauds!" (Creole for "Beautiful calas, still hot"). These vendors, called "calas women", would sell their pastries in the early morning from covered baskets or bowls carried upon their heads.

A fried chicken biscuit, topped with gravy, created at Hominy Grill in Charleston, SC, though the restaurant closed 4/28/2019

Fried chicken biscuit

Chocolate gravy is a variety of gravy made with cocoa powder, sugar, butter and flour and is part of traditional Appalachian cuisine. It is most often served as a Sunday morning dish with fresh biscuits in the Ozark and Appalachian Mountain regions. The origins of chocolate gravy are unknown. The Oxford Encyclopedia of Food and Drink in America describes it as a traditional part of Melungeon cuisine. It theorizes that chocolate gravy might be connected to the use of chocolate in Mexican cuisine, having been transmitted through trade between Spanish Louisiana and the Tennessee Valley. Professor Fred Sauceman theorized that it might have developed more recently as Hershey's cocoa powder became popular in the United States. Typical chocolate gravy recipes call for milk, sugar, cocoa powder, flour and a fat such as butter lard, or bacon grease. Milk is commonly used as the liquid in chocolate gravy, while some recipes use water. Some recipes devised in eastern Oklahoma use more sugar, and butter is added after the gravy is complete, making it similar to warm chocolate pudding served over biscuits. In a traditional gravy, a roux is made with fat and flour before the milk is added; in chocolate gravy all the dry ingredients are mixed first, milk slowly incorporated, then stirred continuously until cooked. When a thick and rich consistency is achieved, the butter and vanilla are added. Other ingredients, such as crumbled bacon, are usually added afterward near the end of preparation.

Country ham is a variety of heavily salted ham preserved by curing and often but not always by smoking, associated with the cuisine of the Southern United States. Country hams are salt-cured for one to three months. They are usually hardwood smoked (usually hickory and red oak), but some types of country ham, such as the "salt-and-pepper ham" of North Carolina, are not smoked. Missouri country hams traditionally incorporate brown sugar in their cure mix and are known to be milder and less salty than hams produced in more eastern states such as Kentucky and Virginia. They are then aged for several months to years, depending on the fat content of the meat.

Southern cream biscuits are a type of biscuit made with self-rising flour and heavy cream, resulting in a tender and flaky texture. They are typically baked at a high temperature for a short time, creating a crispy exterior and soft interior.

Cornmeal porridge or corn soup

Cornmeal porridge, serve with syrup, milk, figs

Eggs Sardou is a Louisiana Creole cuisine dish made with poached eggs, artichoke bottoms, creamed spinach and Hollandaise sauce. It is on the menu of many Creole restaurants in New Orleans, including Antoine's, where eggs Sardou was invented, and at Brennan's. Eggs Sardou is named for Victorien Sardou, a famous French dramatist of the 19th century, who was a guest in New Orleans when the dish was invented around the turn of the century . An example of an eggs sardou recipe includes poached eggs, artichoke hearts, creamed spinach, and hollandaise sauce. Eggs Sardou is related to the famous Eggs Benedict, and is considered one of the many variations of that recipe in most cases omitting Canadian bacon and English muffin, and adding artichoke hearts and creamed spinach.

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.

Grits are a type of porridge made from coarsely ground dried maize or hominy, the latter being maize that has been treated with an alkali in a process called nixtamalization, with the pericarp removed. Grits are cooked in warm salted water or milk. They are often served with flavorings as a breakfast dish. Grits can be savory or sweet, with savory seasonings being more common. Grits are similar to other thick maize-based porridges from around the world, such as polenta, mieliepap, and mămăligă. The dish originated in the Southern United States but is now available nationwide. Grits are often part of the dinner entrée shrimp and grits, served primarily in the Southern United States. The word "grits" is derived from the Old English word grytt, meaning "coarse meal". In the Charleston, South Carolina area, cooked hominy grits were primarily referred to as "hominy" until the 1980s. The dish originated with the Native American Muscogee tribe using maize. American colonists learned to make the dish from the Native Americans, and it quickly became an American staple.

Country ham on a biscuit, with or without an egg

Funeral potatoes is a potato-based hotdish or casserole, similar to au gratin potatoes, popular in the American Intermountain West and Midwest. It is called "funeral" potatoes because it is commonly served as a side dish during traditional after-funeral dinners, but it is also served at potlucks and other social gatherings, sometimes under different names. The dish has been associated with members of the Church of Jesus Christ of Latter-day Saints because of its popularity among members of the church. According to Epicurious, the dish "emerged in Utah’s Mormon community during the late 19th century". According to NPR, the LDS Relief Society served the dish for organization functions, and it spread within the community. Recipes can be found in multiple Relief Society cookbooks dating to the early 20th century. By the mid-20th century recipes called for convenience foods.

A klobasnek is a chiefly American Czech savory finger food. Klobasneks are much more commonly known as kolaches in Texas, but should not be confused with traditional Czech kolaches, which are also popular and are known by the same name. Klobasneks are similar in style to sausage rolls, but the meat is wrapped in kolache dough. Klobasneks have become a significant element of Texan culture and can be found everywhere from gas stations to specialized kolache shops throughout the state, even outside areas with large Czech Texan populations. Unlike traditional kolaches, which came to the United States with Moravian immigrants, klobasneks were first made by Czechs who settled in Texas. The regional pastry is served as an Easter treat in the south of Moravian Silesia region and is filled with klobása or a chopped prepared meat.[citation needed]

Livermush is a Southern United States pork food product prepared using pig liver, parts of pig heads, cornmeal and spices. It is a regional dish that is common in Western North Carolina. It is typically consumed as a breakfast and lunch food. It has been suggested that livermush derives from scrapple. By law in North Carolina, the product must consist of at least 30% pig liver. Several festivals exist in North Carolina that are dedicated to the food. Though sometimes considered the same as liver pudding, livermush generally contains more cornmeal and is coarser in texture. It is generally prepared using a different recipe than for liver pudding. Livermush is composed of pig liver, pig head parts such as snouts and ears, cornmeal and seasonings. It is commonly spiced with pepper and sage. The meat ingredients are all cooked and then ground, after which the cornmeal and seasoning is added. The final mixture is formed into blocks which are then refrigerated. It typically has a low fat content and a high protein content.

Migas ("crumbs" in English) is a dish traditionally made from stale bread and other ingredients in Spanish and Portuguese cuisines. Originally introduced by shepherds, migas are very popular across the Iberian Peninsula, and are the typical breakfast of hunters at monterías in some regions of Spain. The same name is used for a different dish made from maize or flour tortillas in Mexican and Tex-Mex cuisines. Migas is a traditional dish in Spanish cuisine. It was originally a breakfast dish that made use of leftover bread or tortas. Migas is usually served as a first course for lunch or dinner in restaurants in Spain.

Migas ("crumbs" in English) is a dish traditionally made from stale bread and other ingredients in Spanish and Portuguese cuisines. Originally introduced by shepherds, migas are very popular across the Iberian Peninsula, and are the typical breakfast of hunters at monterías in some regions of Spain. The same name is used for a different dish made from maize or flour tortillas in Mexican and Tex-Mex cuisines. Migas is a traditional dish in Spanish cuisine. It was originally a breakfast dish that made use of leftover bread or tortas. Migas is usually served as a first course for lunch or dinner in restaurants in Spain.

Orange flavored rolls

Red-eye gravy is a thin sauce often seen in the cuisine of the Southern United States and associated with the country ham of that region. Other names for this sauce include poor man's gravy, bird-eye gravy, bottom sop, cedar gravy, and red ham gravy. The gravy is made from the drippings of pan-fried country ham mixed with black coffee. Red-eye gravy is often served over ham, grits or biscuits. A common practice is to dip the inner sides of a split biscuit into the gravy in order to add flavor and keep the biscuit from being too dry when a piece of country ham is added between the two halves, sometimes called the Southern "ham biscuit". Another popular way to serve red-eye gravy, especially in parts of Alabama,[citation needed] is with mustard or ketchup mixed in with the gravy. Biscuits are then dipped in the gravy. In Louisiana, Cajun cuisine-style gravy is made with a roast beef instead of ham. Black coffee is always used, and it is frequently a strongly brewed coffee substitute made from chicory. The gravy is ladled over the meat on a bed of rice, staining the rice a dark brown color. Often, French bread and some kind of beans, like butter beans, lima beans, or peas, are served as side dishes.

Arepas (flatbread) filled with chicken and avocado salad

A breakfast sandwich is any sandwich filled with foods associated with breakfast. Breakfast sandwiches are served at fast food restaurants and delicatessens, sold in supermarkets, or commonly made at home. Different types of breakfast sandwich include the bacon sandwich, the egg sandwich, and the sausage sandwich; or various combinations thereof, like the bacon, egg and cheese sandwich. The breakfast sandwich is related to the breakfast roll. Breakfast sandwiches are typically made using breakfast meats , breads, eggs and cheese. These sandwiches were typically regional specialties until fast food restaurants began serving breakfast. Because the common types of bread, such as biscuits, bagels, and English muffin, were similar in size to fast food hamburger buns, they made an obvious choice for fast food restaurants. Unlike other breakfast items, they were perfect for the innovation of the drive-through. These sandwiches have also become a staple of many convenience stores. Although the ingredients for the breakfast sandwich have been common elements of breakfast meals in the English-speaking world for centuries, it was not until the 19th century in the United States that people began regularly eating eggs, cheese, and meat in a sandwich. What would later be known as "breakfast sandwiches" became increasingly popular after the American Civil War, and were a favorite food of pioneers during American westward expansion. The first known published recipe for a "breakfast sandwich" was in an 1897 American cookbook.

Shrimp and grits is a traditional dish in the Lowcountry of the coastal Carolinas and Georgia in the United States. It is a traditional breakfast dish, though many consider it more of a lunch or supper dish. Elsewhere, grits are accompanied by fried catfish or salmon croquettes.

Steak and eggs is a dish of beefsteak and fried eggs. Originating in Australian cuisine, it is most typically served as a breakfast or brunch food. Steak and eggs had emerged as an Australian breakfast by the 1880s. During the Second World War, it declined as a breakfast staple in Australia due to food rationing. Today it is primarily associated with American breakfast cuisine. Various types of beefsteaks can be used, such as ribeye, strip, sirloin and flank, among others. Additional ingredients may include capsicum, garlic, onion, butter, salt, pepper, hot sauce, and other seasonings or condiments. Accompaniments may include various sauces, such as steak sauce, Worcestershire sauce, chimichurri and others.

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

Banana stuffed inside thick bread, battered, fried and topped with cinnamon sugar, a creation of Disney

Four Layer Delight is a popular layered dessert typically made with a pecan shortbread crust, a cream cheese layer, a pudding layer (often chocolate or butterscotch), and topped with whipped cream.

Chocolate cake developed by Maida Heatter

A charlotte is a type of bread pudding that can be served hot or cold. It is also referred to as an "icebox cake". Bread, sponge cake, crumbs or biscuits/cookies are used to line a mold, which is then filled with a fruit puree or custard. The baked pudding could then be sprinkled with powdered sugar and glazed with a salamander, a red-hot iron plate attached to a long handle, though modern recipes would likely use more practical tools to achieve a similar effect. The variant charlotte russe also called charlotte parisienne, created by the French chef Antonin Carême, uses a mold lined with ladyfingers and filled with Bavarian cream. Classically, stale bread dipped in butter was used as the lining, but sponge cake or ladyfingers may be used today. The filling may be covered with a thin layer of similarly flavoured gelatin.

An apple dumpling is a baked or boiled pastry-wrapped apple. To prepare apple dumplings, apples are peeled, cored and sometimes quartered and placed on a portion of dough. The hole from the core may be filled with cinnamon, butter and sugar and sometimes dried fruit such as raisins, sultanas, or currants. The dough is folded over the apples and sealed. Sometimes a spiced sauce is poured over the dumplings which are then baked until tender; the sugar and butter create a sweet sauce. Apple dumplings can be served hot, cold, or room temperature for breakfast, dessert, or as a main dish. Boiled apple dumplings are among the earliest of fruit puddings.: 65  They were eaten "at all social levels". In 1726 Nicholas Amhurst complained about apple dumplings at Oxford, saying "nothing can be expected from only rot-gut small beer, and heavy apple-dumplings, but stupidity, sleepiness, and indolence.": 75  Two recipes for apple dumplings were published in Hannah Glasse's 1747 cookbook. In 1749–1750, when botanist Pehr Kalm traveled from New Jersey to Quebec, he reported having apple dumplings at every meal.: 75  In 1754 English agriculturalist William Ellis called them one of the most common foods among farmers, along with bacon and pickled pork. A print called Lesson in apple dumplings or Learning to make apple dumplings, variously attributed to British caricaturists James Gillray in 1792 or Richard Newton in 1797, shows a woman making apple dumplings, watched by a man, possibly King George III. The 1801 domestic encyclopedia Oeconomische Encyclopädie oder Allgemeines System der Land-, Haus- und Staats-Wirthschaft includes instructions for making Apfelklöße, "small apple dumplings." In 1810 English caricaturist Thomas Rowlandson created a colored etching called Puff Paste which shows a footman and cook cuddling while the cook makes apple dumplings. In 1838 American physician William Alcott in his book of advice for young wives The Young House-keeper: Or, Thoughts on Food and Cookery said that "apple dumplings are not very objectionable, except for the crust" as long as no spices were added, but goes on to say, "But why should we have the apple dumpling at all? Few would prepare it, or eat it after it was prepared, were it not for the crust, and above all, for the butter, the sauce, or the sugar added to it; but all of these are objectionable." American cookbook author Eliza Leslie included a recipe for baked apple dumplings in the 1851 edition of her cookbook, in a section called "New Receipts.": 76  In 1870 an apple dumpling dinner was given by the Bethel A.M.E. church in San Francisco. In 1879 Mark Twain included baked apple dumplings on a list of American foods "unmatched by European hotel cuisine".: 76  In 1946 George Orwell was commissioned to write an essay on British Cuisine for an overseas audience, later rejected by the British Council "amid anxiety about postwar austerity", and called out boiled apple dumplings as an example of the "greatest glories of British cookery."

Apple stack cake is a traditional Appalachian dessert made with multiple layers of a dense, cookie-like cake filled with spiced apple butter or dried apple filling. It is typically assembled and then allowed to rest for at least 24 hours before serving to enhance the flavors and moisture of the layers.

Lemon pie with a saltine cracker crust and topped with meringue or whipped cream

Banana pudding is a dessert generally consisting of layers of sweet vanilla flavored custard, vanilla wafers and/or ladyfingers and sliced fresh bananas placed in a dish and served, topped with whipped cream or meringue. It is commonly associated with Southern US cuisine, but it can be found around the country and specific areas. A typical method for making banana pudding is to repeatedly layer the bananas, custard, and wafers into a dish and top with whipped cream or meringue. Over time, the wafers will absorb the custard and the layers will press together causing the flavors to intermingle.

A banana split is an American ice cream-based dessert consisting of a peeled banana cut in half lengthwise, and served with ice-cream and sauce between the two pieces. There are many variations, but the classic banana split is made with three scoops of ice cream . A sauce or sauces (chocolate, strawberry, and pineapple are traditional) are drizzled onto the ice cream, which is topped with whipped cream and maraschino cherries. Crushed nuts (generally peanuts or walnuts) are optional. The original banana split was made with three scoops of different flavored ice creams, topped with fruits, and served over a banana that was split vertically down the middle. The original recipe used strawberries, raspberries and crushed pineapple with marshmallow syrup, chopped nuts, and pitted black cherries. The banana split is traditionally served in an elongated glass dish called a "boat". Strickler's marshmallow sauce is no longer used as a topping. The traditional toppings used in today's banana split include pineapple, strawberry and chocolate sauce, whipped cream, nuts, and cherries. Caramel sauce, on the other hand, is a non-traditional topping used in later variations of the classic banana split.

Banana split cake is a no-bake dessert that features layers of graham cracker crust, cream cheese mixture, sliced bananas, crushed pineapple, and whipped topping, all topped with cherries and nuts. It's a delicious twist on the classic banana split, perfect for gatherings and easy to prepare.

Bananas Foster is a dessert made from bananas and vanilla ice cream, with a sauce made from butter, brown sugar, cinnamon, dark rum, and banana liqueur. The butter, sugar and bananas are cooked, and then alcohol is added and ignited. The bananas and sauce are then served over the ice cream. Popular toppings also include whipped cream and different types of nuts . The dish is often prepared tableside as a flambé. Bananas Foster is an American dessert that originated in New Orleans made with cooked bananas served in a butter, brown sugar and rum sauce. The caramelized liquor-based sauce is often prepared via flambé. This dessert can be served with vanilla ice cream or as a crêpe filling, but it may also be eaten on its own. Cinnamon and nutmeg may be added as seasoning. The dish was created at Brennan's in New Orleans, Louisiana, where got its start a few years earlier when the restaurant was still in its older location and known as Owen Brennan's Vieux Carré. In 1951, Ella Brennan and the restaurant's chef Paul Blangé worked together to modify a dish made by Ella's mother in the Brennan family home. At this time, New Orleans was a major hub for the import of bananas from South America. It was named for Richard Foster, the chairman of the New Orleans Crime Commission and a friend of restaurant owner Owen Brennan.

Bavarian cream, crème bavaroise or simply bavarois is a French dessert consisting of an egg-based cooked custard and gelatin or isinglass, into which whipped cream is folded. The mixture sets up in a cold mold and is unmolded for serving. Earlier versions, sometimes called fromage bavarois, did not include eggs or any actual cheese. One recipe using isinglass also calls for crumbled amaretto cookies, chocolate and other flavorings. One contemporary French recipe for "bavarois" is a savory preparation with a neufchâtel-type cheese and leeks, and is not a sweet dessert. Bavarian cream is a classic dessert that was included in the repertoire of chef Marie-Antoine Carême, who is sometimes credited with it. It was named in the early 19th century for Bavaria or, perhaps in the history of haute cuisine, for a particularly distinguished visiting Bavarian, such as a Wittelsbach, given that its origin is believed to have been during the 17th and 18th century when French chefs cooked for the Wittelsbach princes, a German family that ruled Bavaria from the 12th century until 1918. In the United States, Bavarian creams first appeared in Boston Cooking School books by D. A. Lincoln in 1884, and by Fannie Farmer in 1896. From 1884 to 2022, there were over 95,000 references to Bavarian cream in US and Canadian newspapers, featuring recipes, commentaries and reviews. Of those references, over 14,000 were in the 1930s, which seems to have been the peak decade of popularity. Most references were in the states of New York, Pennsylvania and California (7000-8000 each), while the fewest were in Alaska and Guam (fewer than 50 each).

Beignet is a type of deep-fried pastry of French origin. It is commonly made from pâte à choux, but can also be made using rice flour (rice beignets) or yeast-leavened batters. Beignets can be served in a variety of preparations, the most common being dusted with confectioner’s sugar. The pastry is popular in French, Italian, and American cuisines. A traditional way beignets are prepared is using choux pastry dough. Otherwise known as the French-style beignet, this type of dough is typically made using butter, milk or water, sugar, flour, and salt. Choux pastry is versatile and is prepared differently by culture. The pâte à choux method is also the style of beignets that were introduced to New Orleans by French immigrants in the 1700s. Variations often include banana or plantain – popular fruits in the port city – or berries. Other variations include savory fillings such as meat and cheese fillings.

Sesame seed cookies

Bizcocho is the name given in the Spanish-speaking world to a wide range of pastries, cakes or cookies. The exact product to which the word bizcocho is applied varies widely depending on the region and country. For instance, in Spain bizcocho is exclusively used to refer to sponge cake. In Uruguay, most buttery flaky pastry including croissants are termed bizcocho, whilst sponge cake is called bizcochuelo. In Chile, the Dominican Republic, and Bolivia bizcocho refers to a sweet dough (masa) baked with local ingredients, similar to the bizcocho from Spain. In Ecuador the dough of a bizcocho can either be sweet or salty. The US state New Mexico is unusual in using the diminutive form of the name, bizcochito, as the name for a locally developed and very popular cookie. The word bizcocho comes from the Latin bis coctus, which means "cooked twice", that is why it was often soaked in wine, due to the low humidity it had. The Uruguayan sponge cake is frequently related to the German pastry. It is argued that it is a derivative of krapfen, which was brought by the German immigration that went to the Río de la Plata region.

Black bottom pie is a type of pie originating in the United States that features a layer of chocolate pastry cream or pudding, the "black bottom", topped with whipped cream or meringue. The single crust is pre-baked and of variable composition, but a graham cracker crust is common. Black bottom pie is thought by some to be of Southern origin, the "black bottom" representing the dark, swampy lowlands along the Mississippi River; other sources have identified an origin in Louisiana or Oklahoma City in the early 1940s. Its invention has been claimed by Monroe Boston Strause of Los Angeles. Strause, who was known as the "Pie King", was the inventor of the chiffon pie and the graham cracker crust.

Cobbler is a dessert consisting of a fruit filling poured into a large baking dish and covered with a batter, biscuit, or dumpling (in the United Kingdom) before being baked. Cobbler is part of the cuisine of the United Kingdom and United States, and is similar to a crumble or a crisp. However, traditional cobbler differs from both of these by the presence of a leavening agent such as baking powder or baking soda. Cobblers made in this way can be viewed as a hybrid of pie and cake. Some cobbler recipes, especially in the American South, resemble a thick-crusted, deep-dish pie with both a top and bottom crust that lack leavening and are less cake-like. Cobblers originated in the British American colonies. English settlers were unable to make traditional suet puddings due to lack of suitable ingredients and cooking equipment, so instead covered a stewed filling with a layer of uncooked plain biscuits, scone batter or dumplings, fitted together. The origin of the name cobbler, recorded from 1859, is uncertain: it may be related to the archaic word cobeler, meaning "wooden bowl", or the term may be due to the topping having the visual appearance of a 'cobbled' stone pathway. The verb cobble means to assemble from available parts, which can be used to describe using scraps of pie crust or leftover scone or biscuit to combine with whatever filling or fruit was readily available.[citation needed] Note that crisp and crumble differ from the cobbler in that the former's top layers may also include rolled oats made with oatmeal.

Blackberry dumplings are a traditional Southern dessert made by cooking sweet dumplings in a syrupy blackberry sauce. They are typically served warm, often topped with whipped cream or ice cream.

Sweet potato pudding

A bourbon ball is a Southern delicacy invented by Ruth Hanly Booe of Rebecca Ruth Candy in 1938. Bourbon balls come in many different shapes, sizes, and flavors but are usually bite-sized confections incorporating bourbon and dark chocolate as the main ingredients. In Rebecca Ruth's recipe, the center piece of the bourbon ball is a creamy candy dough that is infused with bourbon and other secret ingredients. The creamy center is then enrobed in dark chocolate and topped off with a southern pecan. Knowing whether or not the center piece is bourbon filled or infused creates a strong difference for the taster: bourbon filled is usually likened to taking a shot, whereas bourbon infused may be described as having more of a subtle kick. The most common variation for home cooked recipes is regional to the southern United States and incorporates crushed cookies, corn syrup, chopped pecans, and bourbon into a mixture that is formed into balls and coated in powdered sugar to prevent the evaporation of the alcohol. Once molded they are aged for up to a week in a sealed container in a cool dark place before serving. They will stay edible for up to a month before becoming too frail to pick up in one piece as the evaporation process desiccates the packed structure of the cookie.

Bread pudding is a bread-based dessert popular in many countries' cuisines. It is made with stale bread and milk or cream, generally containing eggs, a form of fat such as oil, butter or suet and, depending on whether the pudding is sweet or savory, a variety of other ingredients. Sweet bread puddings may use sugar, syrup, honey, dried fruit, nuts, as well as spices such as cinnamon, nutmeg, mace, or vanilla. The bread is soaked in the liquids, mixed with the other ingredients, and baked. Some other names bread pudding goes by is "poor man's pudding", "bread and butter pudding" or just "pudding". Savory puddings like breakfast strata may be served as main courses, while sweet puddings are typically eaten as desserts. In other languages, its name is a translation of "bread pudding" or even just "pudding", for example "pudín" or "budín". In the Philippines, banana bread pudding is popular. In Mexico, there is a similar dish eaten during Lent called capirotada. In Liverpool in the United Kingdom, a moist version of Nelson cake, itself a bread pudding, is nicknamed "Wet Nelly".

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.

A buñuelo ( Spanish: [buˈɲwelo], alternatively called boñuelo, bimuelo, birmuelo, bermuelo, bumuelo, burmuelo, or bonuelo, is a fried dough fritter found in Spain, Latin America, and other regions with a historical connection to Spaniards or Sephardic Jews, including Southwest Europe, the Balkans, Anatolia, and parts of Asia and North Africa. Buñuelos are traditionally prepared at Christmas and Hanukkah. It will usually have a filling or a topping. In Mexican cuisine, it is often served with a syrup made with piloncillo. Buñuelos are first known to have been consumed among Spain's Morisco population. They typically consist of a simple, wheat-based yeast dough, often flavored with anise, that is thinly rolled, cut or shaped into individual pieces, then fried and finished off with a sweet topping. Buñuelos may be filled with a variety of things, sweet or savory. They can be round in ball shapes or disc-shaped. In Latin America, buñuelos are seen as a symbol of good luck. "Buñuelo" and all other variations of the word in Spanish derive from the Old Spanish *boño or bonno, which itself derives from the Germanic Gothic language *?????? , and ultimately from Proto-Indo-European *bʰenǵʰ (thick, dense, fat).

Butterfinger poke cake

Cake made with buttermilk, examples include pound cake, cake with chocolate, lemon, vanilla, berries

Buttermilk pie is a pie in American cuisine. Associated with the cuisine of the Southern United States, it may be considered a desperation pie, made using simple, staple ingredients. It is similar to, and sometimes confused with, chess pie, but it does not include cornmeal. The basic filling consists of a mixture of sugar, butter, eggs, buttermilk, and wheat flour. Variations on the recipe include vanilla, lemon zest, nutmeg, and coconut. Buttermilk pies are made with a pie crust. The filling is poured into the crust and baked until the mixture sets. The pie is best eaten at room temperature after being allowed to cool, but may be eaten either warm from the oven or after being chilled.

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.

Dulce de leche , caramelized milk, milk candy, or milk jam is a confectionery popular in Latin America, France, Poland, and the Philippines prepared by slowly heating sugar and milk over several hours. The substance takes on a spreadable, sauce-like consistency and derives its rich flavour and colour from non-enzymatic browning. It is typically used to top or fill other sweet foods. Since 1998, and at the initiative of the Argentine Center for the Promotion of Dulce de Leche and Related Products, International Dulce de Leche Day is celebrated every October 11.

Capirotada or Capilotade, also known as Capirotada de vigilia, is a traditional Mexican food similar to a bread pudding that is usually eaten during the Lenten period. It is one of the dishes served on Good Friday. According to Sebastian de Covarrubias’ 1611 Spanish dictionary —Tesoro de la Lengua Castellana o Española— capirotada is a type of stew that goes over another, covering it like a capirote or hood, and hence, it was called capirotada. But French scholar and philologist, Gilles Ménage, called Covarrubias’ statement ridiculous, stating in his —Dictionnaire Etymologique (1694)— that the term capirotada was of Italian origin and came from capon, quoting Italian linguist, Giovanni Veneroni, who had stated that it was a type of stew or sauce, a capirota, made from roasted meats, including capons and partridges. A capiróta, according to English linguist and translator John Florio’s —A Worlde of Wordes, or Dictionarie of the Italian and English tongues (1598)— is a: “kind of dainty potage or sauce used in Italy”. Capirotada originated from an ancient Medieval European dish that was heavily influenced by Roman and, possibly, Moorish cuisine. One of the oldest predecessors of Capirotada was the Roman dish Sala Cattabia. In the book “De re coquinaria de Apicius ” from the end of the 4th century, which compiled the favorite stews of the Romans of that time, shows a Sala Cattabia recipe, which used pieces of stale bread soaked in water with vinegar, layers of cow cheese, cucumber, capers, cooked chicken liver and covered with a dressing. Capirotada, like bread pudding, was seen as a way to make use of otherwise ruined, stale bread.

Southern caramel cake is a traditional dessert known for its moist vanilla cake layers topped with rich caramel icing. It is often made from scratch using ingredients like butter, sugar, eggs, and buttermilk, and is a popular choice for special occasions and family gatherings.

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.

Chantilly cake may refer to:

Refrigerated cheesecake topped with cherries

Southern cherry yum yum is a no-bake dessert made with layers of graham cracker crumbs, cream cheese, and cherry pie filling. It's a popular treat for family gatherings and is known for its sweet, creamy flavor and easy preparation.

Chess bars, also known as chess squares, are a type of dessert that originated in the Southern United States. They are typically made with a cake mix base and a creamy filling, often resembling gooey butter cake, and are known for their rich, sweet flavor.

Chess pie is a dessert with a filling composed mainly of flour, butter, sugar, eggs, and sometimes milk, characteristic of Southern United States cuisine. Jefferson Davis pie is similar to chess pie, but Jefferson Davis pie may also contain spices, nuts, or dried fruits and is usually topped with meringue.

A chiffon pie is a type of pie that consists of a special type of airy filling in a crust. The filling is typically produced by folding meringue into a mixture resembling fruit curd that has been thickened with unflavored gelatin to provide a light, airy texture; it is thus distinguished from a cream pie or mousse pie, which achieve lightness by folding in whipped cream rather than meringue. This filling is then put into a pre-baked pie shell of variable composition and chilled. This same technique can also be used with canned pumpkin to produce pumpkin chiffon pie. The preparation of a mock chiffon pie can be simplified by using flavored gelatin mix and artificial whipped cream substitute. The chiffon pie was invented in Los Angeles in 1926 by Monroe Boston Strause, who was known as the Pie King. The original recipe called for beaten egg whites to be folded into a cornstarch-thickened liquid. Strause was dissatisfied with existing cream pies and had been made ill by a cornstarch pudding as a child. Strause claimed it was his mother who compared it to chiffon when she first saw it.

Bundt-shaped chocolate cake topped with a layer of flan

Chocolate chip pie is a dessert that combines the flavors of a chocolate chip cookie in a pie form, typically made with a flaky pie crust, chocolate chips, eggs, sugar, and sometimes nuts. It's often served warm with a scoop of vanilla ice cream or whipped cream.

Layered graham cracker crust with chocolate pudding, sweetened cream cheese and whipped topping sprinkled with chopped walnuts or pecans

Pecan pie is a pie of pecan nuts mixed with a filling of eggs, butter and sugar . Variations may include white or brown sugar, cane syrup, sugar syrup, molasses, maple syrup, or honey. It is commonly served at holiday meals in the United States and is considered a specialty of Southern U.S. origin. Most pecan pie recipes include salt and vanilla as flavorings. Pecan pie may be served with whipped cream, vanilla ice cream or hard sauce. Attempts to trace the dish's origin have not found any recipes dated earlier than a pecan custard pie recipe published in Harper's Bazaar in 1886. Pecan pie was made before the invention of corn syrup, and older recipes used darker sugar-based syrup or molasses. The 1929 congressional club cookbook has a recipe for the pie which used only eggs, milk, sugar and pecans. The makers of Karo syrup significantly contributed to popularizing the dish and many of the recipes for variants (caramel, cinnamon, Irish cream, peanut butter, etc.) of the classic pie. The company has claimed that the dish was a 1930s "discovery" of a "new use for corn syrup" by a corporate sales executive's wife. Well-known cookbooks such as Fannie Farmer and The Joy of Cooking did not include this dessert before 1940. Pecan pie came to be closely associated with the culture of the Southern United States in the 1940s and 1950s.

Cobbler is a dessert consisting of a fruit filling poured into a large baking dish and covered with a batter, biscuit, or dumpling (in the United Kingdom) before being baked. Cobbler is part of the cuisine of the United Kingdom and United States, and is similar to a crumble or a crisp. However, traditional cobbler differs from both of these by the presence of a leavening agent such as baking powder or baking soda. Cobblers made in this way can be viewed as a hybrid of pie and cake. Some cobbler recipes, especially in the American South, resemble a thick-crusted, deep-dish pie with both a top and bottom crust that lack leavening and are less cake-like. Cobblers originated in the British American colonies. English settlers were unable to make traditional suet puddings due to lack of suitable ingredients and cooking equipment, so instead covered a stewed filling with a layer of uncooked plain biscuits, scone batter or dumplings, fitted together. The origin of the name cobbler, recorded from 1859, is uncertain: it may be related to the archaic word cobeler, meaning "wooden bowl", or the term may be due to the topping having the visual appearance of a 'cobbled' stone pathway. The verb cobble means to assemble from available parts, which can be used to describe using scraps of pie crust or leftover scone or biscuit to combine with whatever filling or fruit was readily available.[citation needed] Note that crisp and crumble differ from the cobbler in that the former's top layers may also include rolled oats made with oatmeal.

Coca-Cola cake is a moist chocolate cake made with Coca-Cola, which adds sweetness and helps the cake rise. It typically features a rich, fudgy frosting and is a popular Southern dessert.

Coconut cake is a popular dessert in the Southern region of the United States. It is a cake frosted with a white frosting and covered in coconut flakes. Typically, the cakes used in coconut cake are either white or yellow cakes. While some recipes do not call for coconut flavor in the cake itself, there are others that replace the milk with coconut milk and/or use coconut extract. It is also common to brush the cakes with a simple syrup to make it more moist. Often the cake layers are filled with either a white frosting or coconut pastry cream. Traditionally, the cake is frosted with a 7-minute frosting, but cream cheese icings and buttercreams are not uncommon. Like the cakes, coconut flavor is not always a must in the frosting. One constant characteristic of coconut cake is the use of shredded coconut to cover the frosting. One popular variation of coconut cake is coconut poke cake. While traditional coconut cake is round and multi-layered, coconut poke cake is either a white or yellow cake that is rectangular and single-layered. What makes it a "poke" cake are the holes made into the cake to act as pores to absorb a coconut liquid mixture or cream of coconut, such as CoCo Lopez. Afterwards, the cake is frosted with a whipped topping.

A cream pie, crème pie, or creme pie is a type of pie filled with a rich custard or pudding that is made from milk, cream, sugar, wheat flour, and eggs and typically topped with whipped cream. Cream pies are usually what is used for pieing, or throwing a pie in someone's face. One notable version is the banana cream pie. Cream pies are made in many other flavors, including vanilla, lemon, lime, peanut butter, coconut, and chocolate.

Coconut custard pie is a dessert made with a creamy filling that includes eggs, milk, and shredded coconut, baked in a pie crust. It has a rich coconut flavor and a smooth texture, often topped with whipped cream.

Coconut and pecan cake, from Birmingham, Alabama

Made with ground pecans, not cornmeal, similar to a blondie

Sweet milk cream confections, made with milk, condensed milk, sugar, salt

Cake cooked in a slow cooker

Cuccidati are fig-stuffed cookies originating in the Sicily region of Italy, traditionally served at Christmas time. The outer cookie is pastry dough, covered with icing and typically topped with rainbow sprinkles. The filling generally consists of some combination of walnuts, dates, figs, honey, spices and orange or apricot jam. The pastry is rolled around the filling, and rolls are either cut into short tubes, or curved around to form a "bracelet".

Cucurbita argyrosperma, commonly known as cushaw, kershaw, or silver-seed gourd, is a species of squash grown most frequently in North and Central America, and believed to originate from southern Mexico. This annual herbaceous plant is cultivated for its nutritional value: its flowers, shoots, and fruits are all harvested, but it is cultivated commonly in its native range for seeds. The species is believed to have originated in Mexico, from its wild sororia form. The reference genome of this species was published in 2019. In precolonial America, archaeological remains have been found as far northward as the Eastern Agricultural Complex. The extant native range of the wild sororia type is from northern Mexico through Central America to Nicaragua, at elevations from sea level to 1,900m.

Derby pie is a chocolate and walnut open-faced custard pie baked in a pie shell. The pie was created in the Melrose Inn of Prospect, Kentucky, United States, by George Kern with the help of his parents, Walter and Leaudra. It is often associated with the Kentucky Derby. Derby Pie was created in 1954 by the Melrose Inn in Prospect, Kentucky as a specialty pastry. The restaurant's owners and derby pie creators were Walter and Leaudra Kern, who constantly researched the optimal recipe for their creation. They were assisted by their son George Kern. The name "derby pie" was chosen because the various family members each had a different name for the creation, so to resolve the naming quandary they put the various names in a hat, and pulled out the paper which said "derby pie".

Dewberry cobbler is a dessert made with dewberries, which are similar to blackberries but have a slightly tarter taste. The berries are typically mixed with sugar and a batter, then baked until bubbly and served warm, often with ice cream.

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.

Divinity is a nougat-like confection made with whipped egg white, corn syrup, and sugar. Optional ingredients such as flavors, chopped dried fruit and chopped nuts are frequently added. Replacing the sugar with brown sugar results in a related confection called "sea foam". Believed to have originated in the U.S. during the early 1900s, the candy's current form can be traced to a recipe from 1915. An earlier version, which included the use of milk, can be traced to around 1907. One proposed theory for its origins is that in the early 20th century, corn syrup became commonly used as a popular sugar substitute. New recipes incorporating corn syrup were frequently created by the major manufacturers, one of which may have been divinity.

Doberge cake is a layered dessert originating in New Orleans, Louisiana, U.S., adapted by local baker Beulah Ledner from the Hungarian Dobos torte. Still popular in the area, the cake is made of multiple thin layers of cake alternating with dessert pudding. Very often the cakes are made with half chocolate pudding and half lemon pudding. They are covered in a thin layer of butter cream and a fondant shell or, alternatively, a poured glaze on the outside. They are normally made with six or more layers. Traditional flavors are chocolate, lemon or caramel. Beulah Levy Ledner, born into a Jewish family in St. Rose, Louisiana, opened a bakery in New Orleans in 1933. She became very successful after creating her "Doberge cake" adapted from the Hungarian/Austrian Dobos Cake, a cake made of nine génoise cake layers filled with buttercream and topped with a hard caramel glaze. The doberge cake is based on a recipe originating in Alsace-Lorraine. Ledner replaced the buttercream filling of the Dobos Cake with a custard filling and iced the cakes with buttercream and a thin layer of fondant. Beulah Ledner's recipe is available in the cookbook, Let's bake with Beulah Ledner: A legendary New Orleans Lady by Maxine Wolchansky.

Dr Pepper cake is a moist chocolate cake made using Dr Pepper soda, which adds a unique flavor and helps aerate the batter. It can be made from scratch or using a cake mix, and is often topped with a rich chocolate frosting.

Sweet curdled milk dessert

A custard pie is any type of uncooked custard mixture placed in an uncooked or partially cooked crust and baked together. In North America, "custard pie" commonly refers to a plain mixture of milk, eggs, sugar, salt, vanilla extract and sometimes nutmeg combined with a pie crust. It is distinctly different from a cream pie, which contains cooked custard poured into a cooled, precooked crust.[citation needed] In the United Kingdom, the comical or political act of pieing is conventionally done with a "custard pie". Some common custard pies include pumpkin pie, lemon and buttermilk chess pie, coconut cream pie, and buko pie. True custard is defined as a liquid thickened with eggs. The often large number of whole eggs in custard pie make it very rich. Cooks in Classical antiquity understood the binding properties of eggs. During the Middle Ages, the first custard pies - in the modern sense of the term - began to appear. Initially, custards were used only as fillings for pies, pastries and tarts. Both Europe and Asia had recipes that contained custards. The word "custard" derives from crustade , or from croustade (an edible container of savoury food). After the 16th century, custards began to be used in individual dishes rather than as a filling in crusts.

Pumpkin flan

Cheese flan, cream cheese flan

French coconut pie is a rich dessert made with a custard-like filling that includes shredded coconut, eggs, sugar, and often a pie crust. It has a gooey center and a slightly crackly top, and is typically baked until firm.

Fried pies, also known as Fry pies, are mainly dessert pies that are similar to turnovers, except that they are smaller and fried. The fruit filling is wrapped in the dough, similar to the dough of a pie crust. Historically in the American South, fried pies were known as "Crab Lanterns", a term that dates back to at least 1770, and may originate from crab apple pies that had slits for ventilation, thus resembling a lantern. New Hampshire fried pies were popular with U.S. president Franklin Pierce.[citation needed] Fast food versions have gained popularity more recently. McDonald's apple pies were introduced on the menu in 1968, but in 1992 they were phased out in favor of a baked pie in the United States. There are some McDonald's restaurants throughout the US and world which still offer the fried pies, including all McDonald's restaurants in the Republic of Ireland, United Kingdom and Japan. Flavors include cherry and apple (US mainland), taro, and haupia, (Hawaii), and green bean or red bean (China). The Burger King chain also offers fried pies on its menu, in apple and "wild berry" flavors. Whataburger and Popeyes also offer fried pies.[citation needed]

Sliced apples cooked with brown sugar, cinnamon and butter