Magazine article USA TODAY

Just Desserts

Magazine article USA TODAY

Just Desserts

Article excerpt

Our wrap-up of food delivered to your door ("What's New?," March 1996) had to omit desserts because of space limitations. Somehow, like any truly satisfying meal, it just wasn't the same without something sweet and succulent to top it off. So, albeit belatedly, we offer a trio of tantalizing desserts that are but a phone call away, though you have to allow a few days for delivery. Believe us, the wait will be worth it.

Teresa Pregnall of Charleston, S.C., started out baking cakes for the birthdays of colleagues at the College of Charleston. The demand became so intense that she donned the guise of The Charleston Cake Lady and began to turn out cakes commercially that still taste and feel home-baked. Starting with a basic pound cake, she has added a variety of flavors to the line, such as poppyseed, sherry, banana-pineapple, brown sugar, and chocolate. As far as we are concerned, though, she's reached her ultimate with a chocolate chip cake that fairly melts in the mouth. Her bounty runs from $17 to $38, depending on size and flavor (800-488-0830).

If there is one given, it's that brownies are chocolate, with maybe some walnuts, thrown in if you feel daring. Well, as Sporting Life sang in "Porgy and Bess," it ain't necessarily so. Brownies on Tour, Cutchogue, N.Y. (800-736-4069), offers a group of geographically named versions that veer far from the traditional. Chocolate still dominates, but the Piemonte adds hazelnut praline and hazelnut liqueur; Black Forest, cherries steeped in kirsch; Anjou, pears and pear eau de vie; Connemara, Irish coffee; Seville, roasted almonds and orange zest; and Negril, espresso. …

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