3 cups butternut squash
½ stick butter
2 eggs
1½ cups sugar
1 teaspoon vanilla flavoring
1 teaspoon cinnamon
¾ cup nuts, raisins, or dried pineapple
½ cup coconut, flaked
Boil, drain, and mash squash. Mix ingredients, except coconut, in order listed, and turn into a well-buttered baking dish. Lightly cover top with coconut. Bake at 350° until coconut is golden yellow or soufflé is hot.
As part of its 100-year anniversary celebration, Queen Street Church in Kinston took 500 new recipes and put them together with the church’s 1961 cookbook and 1906 cookbook.
To order a copy, call the church at (252) 527-2119 or visit queenstreetchurch.org.
On a remote island, a family of storytellers preserves local lore and neighborly traditions, beginning with one iconic thoroughfare.
From the expanses of needlerush at Cedar Island to the lush spartina feathering the shores of Bodie and Roanoke islands, our salt marshes are the threshold to a watery world — the heartbeat of our coastal ecosystem.
From remote beaches to sunsets that dazzle before they sink into the sound, here’s where to splash, dine, and cast a line in this Outer Banks town.
Amid planning seafood spreads for friends and family, our recipe developer finds isolation and inspiration Down East.
