Yield: 6 servings.
3 egg whites
2¾ cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon ground allspice
½ teaspoon ground cinnamon, plus more for serving
3 large eggs
2 cups granulated sugar
3 cups persimmon pulp
1 stick unsalted butter, melted
1 teaspoon vanilla extract
2 cups whole milk
Whipped cream
Preheat oven to 350°. Prepare 6 (8-ounce) ramekins with cooking spray. Using an electric hand mixer, beat egg whites to a stiff peak. Set aside in refrigerator.
In a small mixing bowl, sift together flour, salt, baking soda, baking powder, allspice, and cinnamon. Set aside.
In a large mixing bowl, whisk eggs. Using a hand mixer on medium-high speed, add sugar and persimmon pulp to the eggs. Mix for 1 to 2 minutes. Gradually add melted butter and continue mixing for 1 to 2 minutes. Stir in vanilla.
Turn mixer to low speed and add flour mixture alternating with milk. Mix well. Fold in egg whites.
Pour batter into ramekins, filling almost to the tops, and place on a baking sheet. Bake for 45 minutes or until edges pull away from the sides and centers are just firm. Pudding will fall slightly after being removed from the oven. Serve with whipped cream and a dusting of cinnamon.
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.
