Preheat oven to 350º. Cream sugar and butter. Add eggs one at a time. Stir in pumpkin, water, raisins, and nuts, blending well. Sift together the flour, baking powder, and cinnamon. Stir flour into sugar mixture, blending well. Divide dough between 2 greased loaf pans. Bake for about 1 hour, or until an inserted knife comes out clean. Cool, then frost with cream cheese frosting, if desired.
This recipe appeared in Welcome to Our State’s Christmas Kitchen. Recipe by Susan Rogers. Reprinted from Our State, November 1997.
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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.
