Sweets: Soul Food Desserts and Memories Paperback – Nov 1 2006
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From Publishers Weekly
In this sweetly sentimental cookbook, Pinner shares "plain old down-home confections" and her childhood memories of the lively women who created them: Mama, "My My" (her grandmother), "Aints" Lula and Pinky, "Cud'n" Flossie and more. In addition to the standard pound cakes, fruit cobblers and cookies of most home-baking books, she relates some truly original recipes, like Cud'n Bertise's Mashed Potato Fudge and Cud'n Merle's Mississippi Bean Fudge, which "doesn't taste one bit like beans," she assures. The exhaustive section on pies includes Egg Pie, Old-Fashioned Sugar Pie, Cantaloupe Pie, Butter Bean Pie, White Potato Pie and others, proving that one can make a pie out of just about anything-or even a Little of Nothing (the name for a pie that calls for only milk, sugar, flour, vanilla, butter and cinnamon, whose recipe came from Miss Nellie, the only white woman among Pinner's pantheon of cooks). The recipes and story snippets are punctuated with snapshots of family gatherings in small-town Michigan and Pinner's concoctions, making this a nice, nostalgic collection of desserts.
Copyright 2003 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
"The family recollections in Patty Pinner's SWEETS are as tasty and satisfying as the recipes."
"An appealing collection of rich Southern desserts that are the pretext for a loving memoir of a large African-American family that moved from Mississippi to Michigan."
Top Customer Reviews
P.S. This is the one you'll want to set out when company's coming!
I look forward to hearing more from this author.
Most Helpful Customer Reviews on Amazon.com (beta)
By far, the best and most complete soul food dessert book I've ever seen.
All of her "Ainties, Uncles and Cudn's" brought those stories to life.
I will be getting the hardcover version of this book as well as purchasing it for gift giving! Update: Made the "MY-MY'S" cake and it was delicious! Moist, tasty, makes a great birthday cake. The frosting given with the cake was also unique and tasty, albeit, labor intensive as some of the recipes are, but I think that's what gives the book its charm. (After all, they lacked modern appliances). I also tried the recipe with my own version of vanilla frosting, umm good! I've made this cake 3x in less than a month.
Instead of using regular rum, I used hazelnut liquer and it turned out much better than I could have expected. I also tweaked the measurements here and there because my family loves a "wet" bread pudding.
So needlesstosay, I've been asked to make this for Thanksgiving as the main dessert! I can't wait to try the rest of the recipes. If they are any where close to this one, I'm sure they will all taste amazing!!
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- Books > Cookbooks, Food & Wine > Baking > Desserts
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