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Soul Food Dessert Recipes
Peach Cobbler
Ingredients:
1 large can of Delmonte® Sliced Peaches
1 stick of butter or margarine
1 1/2 cups of granulated sugar
1 1/2 teaspoon of vanilla flavor
1 1/2 teaspoon of cinnamon
1/2 cup brown sugar
1 box of Pillsbury® pie crust mix - follow the directions to make the pie crust
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Instructions:
Mix peaches and other ingredients in a large dutch oven pot, and bring to a boil.
Pour ingredients into a large casserole dish.
Roll the pie crust into 1 whole sheet to cover the dish, or
cut it into strips and place over the peach mixture.
Preheat oven to 350 degrees
Cook until golden brown approximately 1 hour
Best serve with vanilla ice cream.
Sour Cream Cake
Ingredients:
1/2 pound butter or margarine softened (room temperature)
6 eggs separated
3 cups of white sugar
3 cups of sifted cake flour
1/4 teaspoon baking soda
1 cup sour cream
1 teaspoon vanilla flavoring
1 teaspoon almond, or butter, or lemon, or any one flavor of your choice
Instructions:
Grease and flour bundt pan.
Pre-heat oven to 325 degrees.
Beat egg yolks, sugar, and butter until creamy.
With beater on low speed, add sifted dry ingredients alternating with sour cream after each addition.
In a separate glass bowl, beat egg whites until stiff not dry.
Fold the stiff egg whites into blended ingredients above.
Add flavoring and blend well.
Pour into prepared bundt pan and bake for 1 hour and 15 minutes.
*DO NOT OPEN THE OVEN DURING THE BAKING PROCESS.*
Old-Fashioned Pound Cake
Ingredients:
1 1/2 Cup Butter or Margarine
3 Cups Sugar
1 Teaspoon Vanilla Extract
1 Teaspoon Lemon Extract
1 Tablespoon Fresh Lemon Juice
1 Teaspoon Grated Lemon Rind
6 Eggs
3 Cups All-Purpose Flour
1 Teaspoon Baking Powder
1/4 Teaspoon Salt
1/2 Cup Evaporated Milk
Instructions:
Heat oven to 325 degrees.
Grease and flour 10 inch tube pan.
Beat butter in large mixing bowl until light and fluffy.
Add sugar 1/2 cup at a time, creaming well after each addition.
Stir in vanilla, lemon extract, juice and rind.
Add eggs, one at a time, blending well after each addition.
Sift together flour, baking powder and salt; add to creamed mixture alternately with milk.
Stir thoroughly after each addition.
Pour into prepared pan.
Bake until wooden pick inserted in center comes out clean; about 70 to 80 minutes.
Cool 20 minutes;
remove from pan.
Yields 1 cake
Chess Pie
Ingredients:
3 Eggs (well beaten)
1/4 Cup Milk
1 1/4 cup sugar
1 Tablespoon Corn Meal
1 Teaspoon Vinegar
5 Tablespoon Melted Margarine
1 Teaspoon Vanilla
1 Pie Shell
Instructions:
Pre-bake Pie Shell.
Mix ingredients and bake in pre-heated oven at 300 degrees.
Fudge Pie
Ingredients:
1 Cup White Sugar
1/4 Cup Flour
2 Eggs, beaten
3 Tablespoon Cocoa
1 Stick Margarine
Instructions:
Mix together.
Grease pie plate and cook 30 minutes at 350 degrees
Brownies
Ingredients:
1/2 Cup Butter
2 Eggs
1 Cup Sugar
1 Cup Flour
1/2 Cup Nuts
4 Tablespoon Cocoa
1 Teaspoon Vanilla
1 Pinch Salt
Instructions:
Cream butter and sugar.
Mix flour and cocoa together.
Add all ingredients and bake at 350 degrees for 25 minutes.
My Sin
Ingredients:
1 1/2 cup flour
1 cup chop walnuts or pecans
1 1/2 cup butter
2 large 16 oz cream cheese
1 large container cool whip®
1 cup sugar
1/2 cup brown sugar
1 large instant vanilla pudding
Instructions:
Mix flour and nuts with brown sugar and butter.
Mix still smooth spread mixture in baking dish and bake at 350 for 20
minutes..let cool for 2 hours.
Blend cream cheese with 1 c. cool whip® and sugar.
Spread mixture on top of crust and chill 1 hour.
Make pudding according to pie directions on box spread on top of cream cheese.
Spread remainder of cool whip® on top and chill 5 hours..can be made the day before.
Very rich and just as good..indulge.
Black-Forest Brownies
Ingredients:
1 family sized package brownie mix (or make your favorite recipe)
1 can cherry pie filling
1 container of Cool Whip®
Instructions:
Bake brownies according to instructions.
Cool.
Spread cherry pie filling on top.
Then top with Cool Whip®.
Refrigerate.
Better Than Sex Cake
Ingredients:
1 yellow cake mix
1 8 oz. (small) instant vanilla pudding
1 pineapple; large can - crushed (don't drain)
1 cup sugar
1/2 cup walnut or pecan for top; chopped
1 Cool Whip®; large
1 cup shredded coconut
Instructions:
Bake yellow cake according to directions in a 9x12 pan.
In a saucepan over medium heat, combine pineapple with juice, sugar, pudding and
coconut.
Simmer 5 minutes.
Using a wooden spoon handle, poke holes in warm cake.
Evenly cool.
Spread whipped topping evenly over cake and sprinkle with nuts.
Chill at least 2 hours before serving.
Better Than Sex Cake (chocolate version)
Ingredients:
1 box devil's food cake mix
1 jar caramel topping
1 8oz Cool Whip®
5 Heath® bars (chopped into small pieces)
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A picture of this dish is coming. |
Instructions:
Bake cake according to directions on package using a 13x9 pan.
Let cake cool for about 10 minutes.
Make small holes in cake (the round part of a wooden spoon works).
Heat Caramel topping in microwave for 45 seconds.
Pour into holes in cake.
Spread with Cool Whip®.
Add candy on top.
Place in refrigerator for 2 hours.
Comments: Be careful not to eat alone - you could eat the whole thing.
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