4 tablespoons unsalted butter, plus additional softened butter for the baking dish
1 cup packed light brown sugar
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 large egg, lightly beaten
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 cup chopped pecans
Confectioners' sugar, for dusting
Steps:
Preheat the oven to 350 degrees F. Butter an 8-inch square baking dish.
Melt the butter in a small saucepan. Turn off the heat and let cool slightly, then add the brown sugar, almond and vanilla extract and stir until smooth. Stir in the egg.
Whisk together the flour and baking powder in a small bowl, then fold the mixture into the brown sugar mixture. Fold in the pecans. Pour the batter into the prepared baking dish and bake until set around the edges but still loose in the center, about 20 minutes. Let cool completely, then sift confectioners' sugar on top. Cut into 16 squares.
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40 VERY CHARLESTON DISHES
From charlestonmag.com
Boiled Peanuts. No other handwritten roadside sign brings us to such a screeching halt. Many non-Southerners are startled at first by our love for damp peanuts so tender they eat like beans (peanuts are legumes, after all).
Henry’s Cheese Spread. Many decades ago, long before Charleston’s restaurant scene exploded, a big night out involved Henry’s on Market Street, where white-jacketed waiters swooped in with trays of iced crudité, including this malty cheese spread that’s so addictive, it’s tempting to eat it by the spoonful.
Benne Wafers. Proust’s madeleine has nothing on Charleston’s benne wafers in the taste-memory department. We’ve been baking these paper-thin, chewy-crisp, salty-sweet, buttery-nutty cookies for centuries, using toasted benne seeds introduced by African slaves during Colonial times (“benne” is Bantu for “sesame”).
Cheese Straws. Crispy, salty, spicy, cheesy, these baked crunchy munchies are ubiquitous at downtown cocktail parties and tailgates. We can’t say cheese straws are unique to Charleston (the small country of Guyana asserts a claim), yet somehow they’ve marched into our tradition of Southern hospitality.
Pimiento Cheese. Pronounced fluidly “pimenta-cheese” and nicknamed “Southern caviar,” this signature piquant-creamy spread nestles into crustless finger sandwiches, tops burgers, and gussies up fried green tomatoes.
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Hobotee is a traditional American dish originating from Charleston. Although there are many variations and recipes, it's usually made with a combination of chopped meat (veal, beef, or pork), onions, curry powder, almonds, lemon juice, eggs, bread soaked in milk, butter, salt, sugar, white pepper, half-and-half (equal parts whole milk and cream), and bay leaves From tasteatlas.com
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