Chop dries fruit into ¼-inch pieces. In a medium bowl, mix together fruit, coconut, nuts, and sweetened condensed milk. Sift confectioners’ sugar onto a large plate. Firmly form ¾-inch balls of the mixture, and roll them through the sugar to coat completely. Makes 36 snowballs.
This recipe appeared in Southern Sweets: Down-home desserts from Our State magazine. Recipe by Erica Derr, Greensboro. This recipe also appeared in the February 2004 issue of Our State magazine.
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In North Carolina, spring brings the scent of fresh-cut grass and memories of helping Dad mow the lawn.
Nostalgic burger joints are like time machines, delivering something extra special that keeps us coming back.
This tiny city block in downtown Greensboro once had a gigantic reputation. Not so much for its charbroiled beef patties — though they, too, were plentiful — but for its colorful characters and their wild shenanigans.
In the 1950s, as Americans hit freshly paved roads in shiny new cars during the postwar boom, a new kind of restaurant took shape: the drive-in. From those first thin patties to the elaborate gourmet hamburgers of today, North Carolina has spent the past 80 years making burger history.
