The on-going chronicle of all things related to the George and Laura Roediger House (c. 1905) in the historic Holly Avenue Neighborhood of downtown Winston-Salem, NC. More info and pictures can be found at RoedigerHouse.com. [Mobile users: CLICK TO SEARCH the blog.]
The delightful lunch visit with UNCSA film production student Luke last Sunday had a sweet finish: a copycat of the famous Starbucks lemon loaf. It baked up soft and plush, with a well-tempered lemon flavor, and we each enjoyed a sizable hunk for our dessert.
"The Best Lemon Loaf (Better-Than-Starbucks Copycat)," from Averie Sunshine of AverieCooks.com. [Published 15 March 2019 / Updated 16 May 2023]
Sat 10 Oct. The long day and night of cool temps and unending rain while the remnants of Hurricane Isaias gallivanted about the region sure put me into a soup mood, and the house had just the right amount of broccoli to turn into broccoli cheddar soup. The veggies got spiced, herbed, and roasted, and the mirepoix proved an excellent starter, and the chicken broth and heavy cream brought flavor and a silky reservoir for all the rest of it to ride around in. Plenty of freshly-shredded cheddar and a garnish of the previous day’s fried thick-cut bacon made the bowls look and taste pretty.
"The Best Broccoli Cheese Soup (Better-Than-Panera Copycat)," from Averie Sunshine of Averie Cooks. [Published 09 January 2015 / Updated 15 July 2025]
A couple of weekends ago, we wrapped up our days off with a birthday gathering, which was perfect for bringing out a hearty celebratory dessert consisting of an amazing moist carrot sheet cake that just can't be beat. I also had two different ice creams. One of those has long been a faithful go-to: eggnog ice cream. But the other was a creamy variation on vanilla ice cream, from the delightful Jocelyn Delk Adams, whose recipes have found their way to my kitchen before [like this, or this, or this]. I was looking to up the cream content, and achieving something much more rich, all while still maintaining a good vanilla wallop. As for the gathered crew: I reckon we were all glad for how well all those desserts worked together for the good of the kind humans enjoying time in this treasured sanctuary. Or at least to goad our stomachs to push out a little further into this poor troubled world.
Based on "Copycat J. Alexander's Carrot Cake," from Jamie Lothridge of MyBakingAddiction.com. [Updated 19 April 2019 / 20 April 2026]
"Eggnog Ice Cream," from Bi-Rite Creamery's Sweet Cream and Sugar Cones, by Kris Hoogerhyde, Anne Walker, and Dabney Gough. Berkeley: Ten Speed Press (2012), p. 186-187.
"Big Mama's Homemade Vanilla Ice Cream," from Jocelyn Delk Adams of GrandbabyCakes.com. [Posted 15 May 2025 / Updated 08 July 2026]
Dateline: Mon 03 Aug. When we welcomed August with copycat friend chicken sandwiches, I ended up with two fillets extra. They were perfect for dicing up and putting on a spring mix salad along with homemade souped-up Thousand Island dressing.
Dateline: Thu 09 July. Not a common dish here but I’ve happily made it for the third time in the last several weeks: copycat Chick-Fil-A sandwiches. Always better than the mushed mess that I only encounter if it gets ordered when I am working or presenting (otherwise, I avoid Chick-Fil-A because of the social stances of the company), this latest occasion was based on an alternative recipe that popped up on my Instagram feed.
After clean-up, with a hankering for something sweet to wrap up the night, I threw together a batch of lemon sugar cookies. They were awesome.
Dateline: Fri 10 July. There were three substantial fried chicken breasts remaining from that copycat endeavor from the evening before. A recent Costco run offered the bounty of glorious green hearts of Romaine ready to be chopped up, and I’d also prepped a fresh batch of creamy Caesar dressing. That’s how we came to make Meal No. 4152: Caesar Salads with Chick-Fil-A-Style Chicken Breasts diced and laid atop.
As I recently noted, I’ve got quite a backlog of blog entries in the queue, which is what led me to start adding “Dateline” notices at the start of each post. On the day we had these chicken Caesar salads, that morning’s check of the RoHo blog was the documentation of what we had 12 meals ago. Come August, I’ll be hitting the road again for work and my obsessive tendency to post something daily will be backfilled with these saved musings whilst I’m away.
"Chick-Fil-A Dupe Sandwiches," from Drew Reilly of Dish with Drew. First spotted on Instagram. [Published 25 June 2026]
"Lemon Sugar Cookies," from Melissa Stadler of ModernHoney.com. [Published 21 March 2016 / Updated 06 September 2018]
Based on "Easy Lemon Caesar Salad Dressing," by Kim Hardesty of lowcarbmaven.com.
Dateline Wed 10 June: It was a welcome Wednesday signaling Amy's weekly visit and we sat down at dinnertime to the generally rare offering of copycat Chick-Fil-A sandwiches. It's the sort of thing I can throw together incredibly quickly, which was helpful that night because there was quite a bout of afternoon pool-playing, much to my delight. The fried chicken fillets were pretty perfect, and the brioche buns were slathered with almost enough Duke's mayonnaise. It's the long stretches in between the times I make these that sanctioned my doubling up on 'em. Now I can complain even more about weigh-ins. And did I mention that we finihed the evening with a fresh round of chocolate chip cookie sundaes?
"Chick-Fil-A Copycat Sandwich," by Hilah Johnson. From Hilah Cooking. [Published June 2012]
As May wrapped up, the Roediger House found itself in a celebratory mood with all of its favorite locals on hand for a movie-watching extravaganza that lasted all day, as noted in yesterday's blog post. We did also indulge in dessert later that evening, featuring a new and an old recipe. On its maiden voyage here was vanilla Texas sheet cake, inspired in part because of how much we all liked the recent lemon version I'd made. It also proved to be a winner, in a warmer vanilla bean-boosted way. And as revealed in the photo above, there was also ice cream, a return to the simple churning chest freezer version of a chocolate Wendy's Frosty ice cream (first made in 2012 and based on a long ago Southern Living blog post). Best served when it's got its icy features and mouthfeel, I thought it achieved a strong chocolate punch, perhaps helping it to be acceptable enough for the gang.
"Vanilla Texas Sheet Cake," from Karli Bitner of Cooking with Karli. [Published 11 March 2026]
The recipe for a copycat Wendy's Chocolate Frosty was originally discovered in a discussion thread on the discontinued Southern Living blogs, posted by user Patricia Elizabeth (Pat) Martin (pbj1118), proud alumnus (Class of 1969) of Isaac Litton High School in Nashville, TN. (Recipe accessed September 2005.) Similar recipe is available at The House of Elyn Ryn: "Wendy's Chocolate Frosty: An Easy Copycat of a Classic Treat," from Rynn Hennings. [Published 11 August 2022]
Homemade Chocolate Milk based on guidance from "Homemade Chocolate Frosty," from Tieghan Girard of Half-Baked Harvest. [Updated 04 August 2025]
Flavor boosted with homemade chocolate syrup, from a batch based on "Hershey's Chocolate Syrup," from Stephanie Manley of CopyKat.com. [Published 25 August 2020 / Updated 15 September 2021]
When UNC buddy Chris was here for an evening visit on Saturday a week ago, dessert was included to help make the reunion complete. On that occasion, I tackled the sheetcake version of carrot cake that's proven to be pretty exceptional: a copycat of J. Alexander's. I've made this several times now and it almost always gets rave reviews. Its sugar content certainly does not hurt its popularity but overall it's also a really delicious, warmly-spiced, fluffy and moist concoction. And cream cheese frosting never hurts, eh?
Based on "Copycat J. Alexander's Carrot Cake," from Jamie Lothridge of MyBakingAddiction.com. [Updated 19 April 2019 / 20 April 2026]
You'd have to harken back to those halcyon glory days of college life at Carolina to trace the roots of my friendship with Tim Thomas. We next found ourselves laboring a decade later towards our respective PhDs at the University of Virginia, and we enjoyed many a visit once he had the generous foresight to invite me to offer training when he was an administrator in Shenandoah County. He and his wife Laura and their younger daughter CeCe stopped here last Saturday morning on their way to the North Carolina mountains, and the timing could not have been better, given that Ebbie and Donna were here for their regular Camel City pilgimage.
Such a terrific visit for the whole crew of us, which had to be captured in the usual picture-taking spot in the front foyer. And it seemed like we ought to have a breakfast-y sweet treat to support our gathering at the table for visiting and conversation (even though Donna and Ebbie had already brought great goodies!) but then too did the Thomases arrive with additional treats from their stop at Camino Bakery just up the street. From my own oven I brought out a lemon loaf with a sweet lemon glaze, which generally has proven to be a hit here when I've been smart enough to do exactly what the recipe tells me. As Mondays go, this one was for the record books, all around.
"The Best Lemon Loaf (Better-Than-Starbucks Copycat)," from Averie Sunshine of AverieCooks.com. [Published 15 March 2019 / Updated 16 May 2023]
Among the rare dinner treats that I'd had on my mind for a while to make was copycat Chick-Fil-A sandwiches. That's what happened Saturday of last week. Pounded chicken breast gets a pickle brine soak before a timely dip into a milk-and-egg wet coat; then a dredge in well-spiced flour sets up those chicken pieces for a brief rack rest and then into the hot oil they go for a frying till done. A proper serving size is two of these sandwiches, slathered with Duke's mayo, side-piled with Sun Chips, and pickles for those who are so inclined.
"Chick-Fil-A Copycat Sandwich," by Hilah Johnson. From Hilah Cooking. [Published June 2012]
It seems to me that the only J. Alexander’s Restaurant I’ve ever encountered was up in Winchester, VA, and I might have eaten there two or three times. But I do not recall getting to try its featured carrot cake, so having a copycat recipe for it is due not to compulsion but to coincidence. Might I nonetheless be glad for how well it served to guide my dessert-making for four of us last Thursday night? Absolutely. While I’ve no plans to abandon the much-loved three-layer version that dear friends (who at the time lived in Winchester!) recommended years and years ago, this sheet cake take will be perfect for a re-make.
Bradley took some back home to Boone to share with his family, and apparently his younger son Russell thinks Daddy needs to visit Dr. Ray-Ray again soon and come home with more of that carrot cake.
Based on "Copycat J. Alexander's Carrot Cake," from Jamie Lothridge of MyBakingAddiction.com. [Updated 19 April 2019 / 28 March 2024]
Just before leaving town to work a stretch of days in southeast Georgia, I needed to knock out some items from the fridge, and that helped set the course for dinner on the first Saturday of February. I used ground beef in a homemade spaghetti sauce recipe, which enjoyed a slow simmer on the cooktop before being served abundantly over fresh-cooked spaghetti. With a side salad of power greens topped with the last of some homemade Thousand Island dressing, it was a fine weekend supper.
But with some sour cream that was nearing its use-by date, I sought out a quick dessert I might throw together after dinner, and this time around it was the Starbucks-inspired lemon loaf with a sweet glaze. It wasn't needed but what's that got to do with anything?
"Our Favorite Homemade Spaghetti Meat Sauce," from Joanne Gallagher of InspiredTaste.net. [Published 16 January 2020]
"The Best Lemon Loaf (Better-Than-Starbucks Copycat)," from Averie Sunshine of AverieCooks.com. [Published 15 March 2019 / Updated 16 May 2023]
When National Carrot Cake Day rolled around Tuesday a week ago, I knew I didn't need to make a whole layer cake...even though we do enjoy a perfect recipe for it around here, from time to time. Instead, with three at dinner that night, I reached way back into the pandemic era for something I'd made just once before: carrot cake shells filled with speculoos cookie butter mousse. I'll blame my lack of practice with dessert shells of this sort for the unfortunate structural complications of the finished shells: my special pan does not come with a set of recipes or enough guidance. So I was experimenting. Still: that mousse is sort of addictive, and once one begins to dig into this, the well-formed shellscape is quickly compromised anyway, right? Plus: sugar.
"Speculoos Cookie Butter Mousse," from Erin Vasicek of TheSpiffyCookie.com. [Published 23 February 2015]
Based on "Copycat J. Alexander's Carrot Cake," from Jamie Lothridge of MyBakingAddiction.com. [Updated 19 April 2019 / 28 March 2024]
The extended pre-winter cold spell almost broke last Wednesday, when the sun finally appeared and even with the breezes pushed our temps up to around 50°F. But I made my menu commitment much earlier in the day and proceeded, happily, toward a destination of broccoli-cheddar soup for the four of us at the table. And it was mighty good, pulling each diner back out of his or her seat for seconds, and you know that pleases the chef of the RoHo. No need for dessert on a filling night like that. Especially in a household with this kind of sweetness:
Addendum: I had some other broccoli to use up once we came to the day of the winter solstice on December 21. And because it was grey and windy and felt much colder than the thermometer suggested, I could imagine no better plan than to make yet another batch of broccoli cheddar soup again. Boy howdy, did it ever hit the spot.
"The Best Broccoli Cheese Soup (Better-Than-Panera Copycat)," from Averie Sunshine of Averie Cooks. [Published 09 January 2015 / Updated 15 July 2025]
Last Sunday night was a long-overdue reunion of the Roediger House regulars, and the shift into fall and the bit of rainy drear we'd had leading up to it made beef bourguignon seem like just the right bowl-filler for our evening together. Rich and silky, all hearty and hale, this is a winning recipe for just about any occasion. And it's just better if I serve up a cast iron skillet of cheddar bay biscuits to go with it, y'know.
"Beef Bourguignon (Julia Child Recipe)," from Karina Carrel of CafeDelites.com. [Published 18 February 2018]
"Easy Cheddar Bay Biscuits (Red Lobster Copycat)," from Amy Nash of House of Nash Eats. [Published 11 August 2023]
It was a mid-day feast at the Roediger House back on the opening Thursday of the month, and the featured player was savory garlic beef and broccoli strudel...with roasted broccoli on the side. And let's not forget the savory garlic cooking crème copycat sauce. This latest to-do was a reasonable success for the three of us.
Adapted to puff pastry from "Savory Garlic Beef & Broccoli Turnovers," by Kirsten Renee Shabaz of Minneapolis, MN. Taste of Home, November 2011, p. 31. (Go to food.com for a copy of the original recipe.)
Strudel version inspired by "Chicken Mushroom Strudel," from Chef John Mitzewich of FoodWishes.com and AllRecipes.com. [Published 28 October 2022[
Adapted from "Make Your Own Cooking Creme," from CKolden and once available on epicurious.com. [Published 24 September 2015]. Other versions can be found at:
Meal No. 3922. For last Friday's overdue get-together with Kristen and Mookie, a buzzy notion went in one ear and I couldn't shake it and ended up with an odd menu. It began with spicing and grilling a mess of pounded chicken breasts, some of which were saved for future endeavors. Along with sweet bell peppers, scallions, black beans, and corn, the chicken (once diced) was supplemented with some additional spices, a fair heaping of mixed Mexican cheeses, a bit of mayo for the creaminess, and then wrapped into giant burritos to bake in the oven. I also made an avocado dipping sauce that turned out to be a perfect accompaniment. But here's the bumbling chef's confession: I ran into a mathematical hitch. Without verifying it first, I thought I had four burrito-sized tortillas in the fridge...but there were only two! Fortunately, half of a burrito was close to the appropriate serving size. (It means I had twice the filling than was needed, which is what carried over to the next evening's meal!)
The other key feature, and major production, undertaken on a whim and a self-dare that Friday evening, was a crispy potato salad from that maven of all things spud, Poppy O'Toole. Smashed crispy potatoes (although I still have a lot of work to do on my technique), pickled shallots, and a tasty dressing all come together so that we got a whole 'nother universe of potato salad possibilities to sample. It all looked a bit meager on the plates but I think we ended up satisfied.
Meal No. 3923. The next evening for supper, that abundance of remaining chicken and corn filling was dressed up into phyllo turnovers. I'd not taken on this delicate dough in a while but was glad to mostly get it all to work together with well-buttered turnovers filled with that southwestern chicken and corn medley. Roasted spiced cauliflower joined in the plated fun, and more of the avocado dipping sauce just elevated the affair even more.
Adapted from "TSR Version of Chili's Southwestern Egg Rolls," posted to GeniusKitchen.com by Mystergirl [Printed 10 January 2018]; copycat of Todd Wilbur recipe from TopSecretRecipes.com (paywall/purchase required).
"Crispy Potato Salad," from Poppy O'Toole of PoppyCooks. [Posted 04 September 2024]
Phyllo Turnovers styled according to "Savory Garlic Beef & Broccoli Turnovers," by Kirsten Renee Shabaz of Minneapolis, MN. Taste of Home, November 2011, p. 31. (Go to food.com for a copy of the original recipe.)
It’s not your ordinary hump day if Wednesday rolls around and that delightful couple Mr. and Mrs. Fernandez are here. It’s a peak good time. And I always hope to serve them a good dinner, if I can pull it off, and the menu was set by the steady rain and weighty petulance of our miserable week of crappy weather: I decided to go with succulent pork stew. And as I'm sometimes inclined to do, I reviewed the blog to find—and be shocked— that it's been over four years since I last made this. (One other tidbit about this recipe: I first made it within the first two or three weeks of the coronavirus pandemic shutdown in 2020.)
The bonus item perched on the edges of our bowls last week was one (or two!) cheddar bay biscuits, baked up all perfect and spectacular in the cast iron skillet. It was a night where seconds were had, much to the grinning pleasure of this bumbling kitchen tinkerer, before several competitive rounds of pool were played upstairs.
"Succulent Braised Pork Recipe," from Melissa D'Arabian on FoodNetwork.com.
"Easy Cheddar Bay Biscuits (Red Lobster Copycat)," from Amy Nash of House of Nash Eats. [Published 11 August 2023]
For the first time in almost three years, it was time for some tasty fried chicken sandwiches last Saturday night. The most excellent Mookie, whose first time at the house in 2012 was marked with this very menu, was on hand for the occasion. Soaked first in pickle juice, then dipped in egg and milk, followed by a nicely-spiced flour coating, the flattened chicken breast portions go into hot oil for just a short fry. The brioche buns, slathered with Duke's mayo, and no pickles for me, are receptive beds for these tasty filets. The buns may have been a bit large compared to the chicken, depending on which piece one might have grabbed, but it was still a tasty fried chicken sandwich.
"Chick-Fil-A Copycat Sandwich," by Hilah Johnson. From Hilah Cooking. [Published June 2012]
As we headed into the conclusion of a delightful latest visit with one another, my UNC buddy Kelly and I partook of a simple dessert offering: lemon loaf cake, in the style of what one might get at Starbucks. Freshly baked, properly lemoned, and sufficiently tamed so as not to be cloyingly sweet, this was a suitable palate pleaser to wrap up this latest terrific evening together.
"The Best Lemon Loaf (Better-Than-Starbucks Copycat)," from Averie Sunshine of AverieCooks.com. [Published 15 March 2019 / Updated 16 May 2023]
