1 cup butter, softened 1½ cups light brown sugar, packed 3 eggs 2½ cups plain flour 1 teaspoon soda, dissolved in 1/3 cup hot water 1 teaspoon ground nutmeg 1 teaspoon ground cloves 1½ teaspoons ground cinnamon 3 cups raisins, chopped fine 2 cups nut meats
Whip butter and sugar together, add eggs, one at a time, beating after each addition. Add the flour a little at a time, beating after each addition. Add soda dissolved in water and spices. Beat until smooth. Add raisins and nut meats, mixing by hand. Drop by tablespoons onto ungreased cookie sheets, and bake at 425° for 8 to 10 minutes. Note: Chopping the raisins is optional.
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.