Latest news with #Devil'sFoodCake
Yahoo
10-06-2025
- Business
- Yahoo
This Cult-Favorite Midwestern Burger Chain is Opening Restaurants in 12 States
This Cult-Favorite Midwestern Burger Chain is Opening Restaurants in 12 States originally appeared on Parade. A beloved restaurant chain born in the heart of the Midwest is making a major move across the American landscape. Culver's, a name synonymous with roadside burgers and creamy frozen custard, has unveiled a growth strategy that will introduce its unique menu to scores of new customers over the next two years, cementing its status as a national favorite. The chain is poised to sustain its remarkable pace of opening between 50 and 60 new locations annually, a plan that extends through the end of 2026. If you live in one of the following 12 states, you're in luck. The next wave of Culver's openings will focus on these regions, giving more people a chance to experience the hype firsthand: Arizona Arkansas Florida Georgia Illinois Kansas Michigan Ohio South Carolina Tennessee Texas Wisconsin So, what drives the devotion? It starts with the chain's headliner: the ButterBurger. The name is a nod to the kitchen's signature move of lightly buttering the crown of the toasted bun, creating a perfect first bite. Each burger is made with fresh, never-frozen beef that is pressed and seared to as famous is the frozen custard. It's a richer, denser, and creamier alternative to traditional ice cream, prepared in small batches at each restaurant throughout the day. A beloved tradition for regulars is checking the flavor of the day, a rotating creation that might be anything from Georgia Peach to Devil's Food Cake. The menu is also rounded out with comfort-food classics, including authentic Wisconsin cheese curds, crispy chicken sandwiches, and hand-battered North Atlantic cod. The brand's journey began in 1984 with a single family restaurant in Sauk City, Wisconsin. In the decades since, Culver's has grown into a fast-casual giant with over 1,000 locations spread across 26 states. This explosive growth is built on a reputation for quality ingredients and friendly service, turning first-time visitors into loyal followers. This continued expansion is a clear sign of the brand's incredible popularity. For countless communities across the country, the wait for their very own neighborhood Culver's is nearly over. This Cult-Favorite Midwestern Burger Chain is Opening Restaurants in 12 States first appeared on Parade on Jun 10, 2025 This story was originally reported by Parade on Jun 10, 2025, where it first appeared.
Yahoo
05-03-2025
- General
- Yahoo
Deviled stuff, and a bit of divinity
Alabama's northbound I-65 drivers have undoubtedly seen a billboard near Prattville that's been raisin' hell for a heavenly cause for almost 40 years — the one that says "Go To Church Or The Devil Will Get You." "I just put it up there to wake up people," W.S. (Bill) Newell told the Alabama Journal in 1988, about three weeks after it was first erected on his property next to a water wheel. As iconic as the original message is, I'm thinking we need another billboard up somewhere that says, "Go To Church And You'll Get The Deviled." In a bit of food irony, Southern churches have been serving deviled foods for about as long as their congregations have been gathering. Ask anyone who has been to a pot luck dinner at one over the last several decades and they will have seen buffet tables full of deviled eggs, deviled ham and even Devil's Food Cake. That's just a fraction of the delicious dishes you'll find at many functions. The home-cooked seasoned crunchy okra is my favorite. I'm telling you, church folk have heavenly gifts in the kitchen. The "deviled" in deviled food comes from the flavorful seasonings used, usually cayenne pepper, chili pepper and mustard with main dishes and sides. They're not hot like the fires of hell — no ghost pepper — but are spectacularly seasoned. In the case of a Devil's Food Cake, the name due to the decadently rich sweet taste. A couple of decades before the devil billboard first went up, the 1960s-era Advertiser helped promote cookbooks through "Clip and Save" recipes on grocery store ads. As Lost Recipes continues its trek through these offerings, this week we're bringing you some fairly unique deviled options — plus a truly divine dessert. Lot of ingredients, but pretty simple recipe to follow. 1 quart of crab meat taken from shells (keep the shells to stuff) 1 hard boiled egg 2 well-beaten eggs Half cup of diced celery Half cup of diced green peppers Tablespoon of lemon juice Cup of mayonnaise 3 tablespoons Worcestershire sauce Cup of ketchup Tablespoon of butter Dozen crackers crumbled fine Teaspoon mustard Teaspoon tobacco sauce Salt and pepper to taste Mix all the ingredients together, and stuff it into the crab shells. Sprinkle crumbs and a dab of butter on top of each, and bake at 350 degrees for about 30 minutes. More: A world of flavors from 1960s Red & White Food Stores ads | LOST RECIPES Here's a Deviled Eggplant recipe in five easy steps. Step 1, peel an eggplant. Step 2, the recipe says to slice it like bread, but not all the way through. So put deep widthwise cuts all the way down the length. Step 3, place it in a Pyrex casserole type dish and put a slice of onion between each cut on the eggplant. Step 4, pour a cup of French dressing over this, and also cover it with a can of tomatoes and a cup of grated cheese. Step 5, place top on the dish and bake 3 hours. Bonus recipe: If you want to make French dressing, in a bowl add a quarter part vinegar to three-fourths part oil, and then add pepper, a teaspoon of salt, and a teaspoon of Worcestershire sauce. (That stuff's hard to say and harder to spell, but it goes in just about everything.) Can of tomato soup Can of green peas Small can of pimento Can of mushrooms Cup of diced celery Green pepper, diced Cup of grated cheese Half cup chili sauce Tablespoon Worcestershire sauce One-and-half cups of cream sauce 6 hard boiled eggs Drain all the canned veggies, and in a large bowl mix them and all the other ingredients except the cream sauce and eggs. Put a layer of this mixture in a casserole dish, then a layer of the cream sauce, then a layer of the sliced eggs. Continue layering, leaving a layer of eggs on top. Sprinkle with buttered crumbs. Bake for 30 minutes at 350 degrees. More: You'll go bananas for these recipes from the '60s | LOST RECIPES Cup cooked rice 8 medium green peppers 6 ounces of deviled ham Half pound American cheese 3 cups milk 5 tablespoons flour 3 tablespoons butter Quarter teaspoon celery salt Salt Pepper 8 slices of cooked bacon Split the green peppers lengthwise and par boil for 3 minutes. Drain well. Make a white sauce by blending together and gradually heating butter, flour, milk, salt celery salt, and pepper in a sauce pan until it thickens. Take half the sauce and add rice, ham and a cup of cheese to it. Use that to fill your peppers. Sprinkle them with cheese, top with bacon, and bake at 350 for 3 minutes. Take remaining white sauce and pour over peppers when ready to serve. Garnish with parsley. Stepping away from all things deviled, Divinity is a majestic candy I've heard of all my life, but only sampled it a few times — again, mainly from church dinners from spectacularly skilled older cooks who grew up making it. I might have to make some for myself now. 3 cups sugar Half cup water Cup of nuts Vanilla Half cup karo syrup 3 egg whites Pinch of salt Cream of tartar Cook the sugar, water and syrup together until it begins to thicken. Do not stir. Have egg whites beaten stiff (but already heated to 160 degrees beforehand to prevent bacteria). Add cream of tartar to egg whites, and pour in the syrup mixture slowly, beating all the time over the beaten whites. Add nuts and a tablespoon of vanilla. Beat it until it begins to thicken. Pour it out on a buttered dish or marble. Break into pieces and serve, or eat it all yourself. If you decide to try one of these lost recipes please send us a photo and a note on how it went. Send it in an email titled "Lost Recipes" to Montgomery Advertiser reporter Shannon Heupel at sheupel@ This article originally appeared on Montgomery Advertiser: Deviled stuff, and a bit of divinity | LOST RECIPES
