Now that Thanksgiving has passed, it's time to set aside any caloric anxiety, don the stretchy pants, and begin planning for the Christmas meal. Here's a hint. Apple Stack Cake should be on the menu.

— This dense, rich cake from Joan Aller’s forthcoming cookbook, “Cider Beans, Wild Greens and Dandelion Jelly” (a collection of recipes from southern Appalachia due out in June), is remarkably easy to ...

A traditional Appalachian treat that arrived by way of Germany, recipes for stack cakes — a tower of thin biscuit-like dough layered with fruit filling — are hard to find in modern cookbooks. You ...

A couple of weeks ago, my husband and my staff allowed me to take a couple of days off to attend the Southern Food Writers Conference in Knoxville, Tenn. For two beautiful days I learned from cookbook ...

Place dried apples in a saucepan; add water to cover. Bring to a boil; cover, reduce heat, and simmer for 25 to 30 minutes or until tender. Drain and mash apples. Stir in brown sugar, 1 1/2 teaspoons ...

Both the folklore and history behind Appalachian stack cakes have always been a little romantic to me. The traditional dessert looks like a sky-high pile of thick pancakes spread with even thicker ...

Stack cake is the ultimate mountaineers' dessert -- a not too sweet, but satisfying and complexly flavored dessert made of 4-6 thin layers of molasses-tinged, biscuit-like cake covered with a dark, ...

This is probably the most “mountain” of cakes. The story goes that James Harrod, one of Kentucky’s early pioneers and the founder of Harrodsburg, brought the stack cake recipe when he came to the ...