Serious Eats - seriouseats.com

Two suggestions. One, toast the pecans before you chop them. Adds tremendous flavor to the finished product. And second, roll the cooled cookies once again in confectioner's sugar before serving. Makes them much prettier but still not too sweet. Wonderful cookies!

Almond croissants. Make me swoon every time.

Pimiento cheese to a southerner is like potato salad -- everyone has their favorite, and nobody's will ever be as good as your own family's way of doing it. That being said, Velveeta will NOT cut it. Nuh-uh, no ma'am. It has to be sharp cheddar. No cream cheese, just enough real mayo to moisten everything (sorry, but 1 cup mayo to 1 pound of cheese is too much mayo for this Georgia native). A dash of cayenne or hot sauce is great, and we always add just a touch of grated sweet onion. Heaven! Yes, we serve it on white bread for sandwiches. And we DO call it "puhminnow cheese." Where I come from, "cheese spread" is velveeta, cream cheese, mayo, and horseradish. ANYHOW - if you're a PC virgin, don't wait any longer to experience its wonderfulness.

Good grief! A biscuit cinnamon roll conspiracy is afoot! Faith Durand just posted her version on thekitchn and between cakespy and kitchn I'm salivating all over my keyboard. GAAAAAHHHHH! Bring it ON!
http://www.thekitchn.com/thekitchn/breakfast/big-gooey-cinnamon-breakfast-biscuits-151921

This is exactly how we make my great-aunt's famous boiled custard, except without the cinnamon and butter. Chill and serve atop fresh sliced peaches or berries, or use while still warm to make "real" banana pudding. Sweet treats, indeed. I can eat it by the bowlful! Thanks for this wonderful variation.

This is such a funny thread! I'm a June 26 bday, and I've always liked the fact that MY day was almost exactly 6 months from Christmas, so my Santa was never compromised by b'day, or vice versa. My mom always made whatever birthday cake I asked for, as well as the birthday dinner of my choice, and there were always plenty of kids in the neighborhood to join us for cake and ice cream. Even though my favorites usually revolve around chocolate, coffee, and/or peanut butter, this lemon cake is lovely and I'm sure it will make an appearance on my table this summer.

All manner of grits. Buttered grits, cheese grits, garlic cheese grits, grits souffle, shrimp & grits, grits & greens, grits cakes, etc. etc. etc. If you see grits, you KNOW it's southern.

Trinidad Black Cake! Pounds of chopped raisins, currants, candied fruit and gooiness marinated in wine and rum, baked for HOURS, then put in a tin to mellow for weeks. Family horrified; it was GOOD!

oh come to mama
smoky pastrami heaven
my mouth is happy!

If you need to use up egg yolks, then Banana Pudding is a great choice. Follow the recipe on the Nilla Vanilla Wafers box and MAKE your custard with the egg yolks and whole milk or half & half -- for heaven's sake do NOT use boxed pudding for this dessert! Use more vanilla wafers than the recipe calls for. Make sure your bananas are just ripe - firm and not mushy. And if you prefer a whipped cream topping intead of meringue, that's just as authentic and easier, too. You will blow your friends away!

All-American Apple Pie with Ice Cream!

Try this honey-cumin okra from Chef Hans Rueffert. It is incredible!
Honey-Cumin Okra
2 cups okra pods, capped and halved
1 fat clove of garlic, rough chopped
1/4 tsp ground cumin
1/4 tsp sea salt
1/4 tsp coarse ground pepper
2 tbs honey
2 tbs olive oil
Heat the olive oil on high heat and fry the garlic until it just starts to brown. Add okra, cumin, salt, and pepper and toss until just heated through. Turn off heat and add honey, tossing to cover. Serve immediately. When you cook it this fast, it doesn't have a chance to get slimy and it has a great crunch. For a twist, add a solid dash of your favorite hot sauce. The combination of sweet, hot, and crunch is downright addictive.

So if a cookie or a cracker in USA-speak is called a "biscuit" in UK-ese, then what do those across the pond call a fluffy, flaky, hot quick bread made of self-rising White Lily, shortnin, and buttermilk?