Pam Lolley

Dec 6, 2024 | southernliving.com | Pam Lolley

Walnut crescent cookies are buttery and crisp, and with a coating of powdered sugar, they nearly melt in your mouth at first bite. The toasted walnuts really come through in these cookies, but you could use pecans if you don't like walnuts or prefer another nut. Enjoyed in cookie boxes or on holiday buffets, walnut crescents are great with a cup of coffee or refreshing eggnog.

Nov 28, 2024 | southernliving.com | Pam Lolley

Millionaire's shortbread is a brilliant triple decker dessert. On bottom, a buttery shortbread made with toasted pecans. In the middle, a rich, thick, and creamy caramel that has a just-right saltiness. Lastly, the caramel is topped with a silky chocolate ganache. We make a sprinkle of flaky sea salt optional, but we're big fans because the salt balances the sweetness of the caramel and chocolate.

Jul 28, 2024 | newsbreak.com | Pam Lolley

Welcome to NewsBreak, an open platform where diverse perspectives converge. Most of our content comes from established publications and journalists, as well as from our extensive network of tens of thousands of creators who contribute to our platform. We empower individuals to share insightful viewpoints through short posts and comments.

Jul 28, 2024 | southernliving.com | Pam Lolley

When you want to really show out with your dessert, bring this berry cobbler to the table. While there's a time and a place for an easy, unfussy cobbler, a fun, lattice crust gives any fruit cobbler a fancy upgrade, which is why it's often reserved for church suppers and other special meals where you want dessert to look its best. Our berry cobbler is still relatively fuss-free thanks to refrigerated piecrust, though you can also use homemade pastry if you prefer.

Jul 20, 2024 | southernliving.com | Pam Lolley

If you were lucky to come visit the Southern Living Test Kitchen when Pam Lolley was making a batch of her famous pancakes—or "Pam-cakes"—you were among a favored few. Pam was the Southern Living resident dessert genius for years, a true baker's baker, and the creator of many of the pies and cakes on this web site and in our dozens of cookbooks.