1 small potato
1 pound powdered sugar
a few drops of vanilla
creamy peanut butter
Boil a small potato in skin until done. Cool and peel, then mash in a medium bowl until there are no lumps. Add a few drops of vanilla. Slowly work in powdered sugar until dough forms. Roll out on surface that has been sprinkled with powdered sugar. Spread with creamy peanut butter, and roll into a log shape. Slice into ½-inch pieces. Refrigerate in tightly covered container.
print it
For 127 years, this Wilson County store has been keeping its community well supplied — by relying on people just as much as what’s on the shelves.
In art class, we learn to notice texture, form, color, and light. On the plate, those same techniques guide chefs, bakers, and makers across North Carolina, turning ingredients into compositions meant to be admired before they’re savored.
A full tray, an ice-cold sweet tea, and a midday break bring us back to our days at the K&W Cafeteria.
Explore hidden gardens and tasty places to eat and drink in Charlotte’s historic neighborhood.
