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Soul Food Dessert Recipes Page 2
Sweet Potato Pudding
Ingredients:
1-2 large cans evaporated milk
4-5 cups freshly grated, peeled, raw sweet potatoes
4 large eggs
2 sticks butter or margarine, melted
1-2 whole nutmegs, freshly grated
1 tsp. ground cinnamon
1-2 cups granulated sugar
3 Tablespoons lemon extract
2 Tablespoons vanilla extract
1/2 cups plain flour
Instructions:
As the potatoes are grated, stir them into the milk which has been poured
into a large mixing bowl. (This prevents darkening of the potatoes.) Mix in
by the cupfuls to make track-keeping easier. Sift in the flour and mix well.
Thoroughly whisk in the remaining ingredients and pour into greased, shallow,
pan or oven-proof dish. Bake until edges are dark and center of pudding is set.
Check for doneness by digging in slightly with a spoon. If not done, smooth
over and continue cooking and checking occasionally. Serve hot, warm or cold.
Comments: Smells good enough to eat even before it is put in the oven and
it makes the kitchen smell heavenly as it bakes! Well worth ignoring
calories for this rich, unforgettable, down-home treat you will never forget!
Sweet Potato Pie
Ingredients:
(2) 9" or 10" prepared deep-dish pie crusts, unbaked
3 eggs - slightly beaten
1 cup sugar
2 3/4 cups well-mashed, cooked sweet potatoes or yams (usually, a 40 oz. can, drained and mashed, is just enough.)
2 1/4 cups evaporated milk
1/2 cup (1 stick) butter - melted
1&1/2 teaspoons ground cinnamon
3/4 teaspoon salt (optional)
3/4 teaspoon ground ginger
1/2 teaspoon ground cloves
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A picture of this dish is available on the CD. Click here for your copy. |
Instructions:
Heat oven to 425 degrees.
In a large mixing bowl, thoroughly beat all ingredients together.
Pull out oven rack and place pie crusts on it; carefully pour in filling.
Protect edges of crust.
Slide the rack back in slowly.
Bake 15 minutes.
Reduce oven temperature to 350 degrees.
Bake until knife inserted in center comes out clean - about 55 minutes longer.
Refrigerate until chilled.
Serve with whipped cream, if desired.
Refrigerate any remaining pie immediately.
8 servings per pie.
Makes two pies.
Comments: The disposable, aluminum pie plate from Keebler® - Graham Cracker "Ready Crust", is perfect for protecting the edges of pie crusts from burning while baking.
It even comes in two sizes. Simply flatten out the top edge, cut out the bottom at about half way down the side, and invert the remaining open circle over the pie crust.
The pie edges will be perfect - never burned!
Sweet Potato Pie (Another version)
This recipe is now a CD Exclusive.
Click Here to get the SoulFoodCookbook.com CD.
This recipe is also in the SoulfoodCookbook.com Offline Book
Click Here to get the SoulFoodCookbook.com Offline Book.
Perfect Pecan Pie
Ingredients:
5 eggs yolks
1 cup sugar
1 cup white Karo® syrup
1 teaspoon vanilla
3 tablespoons butter
1 cup broken pecan meats
5 egg whites - well beaten
pinch of salt
Instructions:
Cream butter and sugar.
Blend in lightly beaten egg yolks.
Add syrup, vanilla and pecans and stir well.
Fold in beaten egg whites.
Pour into unbaked pastry shell and bake slowly at 325 degrees for 1 hour until custard-like in consistency.
Serve with whipped cream or ice cream if you wish.
Bread Pudding with Cranberry Brandy Sauce
Ingredients:
1 loaf stale french bread
1 quart milk
3 eggs
1 cup fresh apple - chopped
2 cups sugar
1 cup raisins
2 tablespoons vanilla
3 tablespoons butter
1 can whole cranberries with juice
1 cup corn syrup
1/2 cup brandy
Instructions:
Soak stale bread in milk.
Crush with hands until well mixed.
Add eggs, sugar, vanilla and fruit.
Pour butter in the bottom of a thick pan, add mixed ingredients and bake until very firm.
Let cool and serve in squares or individual sherbet dishes.
While pudding is baking, put cranberries with juice and corn syrup in a pan and heat.
Cook down until mixture comes to a boil and cranberries become small and firm.
Lower fire if boiling becomes too vigorous.
Add brandy and continue to stir until blended.
Serve hot over pudding.
Eunice's Bread Pudding
Ingredients:
2 loaves of bread
1/2 teaspoon vanilla flavor
1/4 cup of butter
2 cups of sugar
1 large box of raisins
3 eggs
Instructions:
Soak bread.
Drain excess water from bread, put in medium mixing bowl.
Mix vanilla and eggs in mixing bowl.
Add your sugar and raisins into bowl, mix well.
Melt butter, add to mixture, stir well.
Place the mixture in a 13"x9" pan, greased.
Bake at 350 degrees for 1 hour.
Your pudding should be golden brown.
Let cool l hour before serving.
Quick Peach Cobbler
Ingredients:
l large can sliced peaches in heavy syrup
1/4 cup oleo
1/2 box yellow cake mix (dry)
1/4 tsp. nutmeg
1/4 tsp. allspice
1 egg
Instructions:
Grease baking dish.
Pour the peaches in the dish, sprinkle spices on top, stir gently.
Beat egg, pour and stir.
Drop the pats of oleo on top.
Sprinkle the cake mix on top.
Bake in 350 degree oven for 25 to 30 minutes until lightly browned.
Eat it warm and enjoy.
Serves 4.
Vivian's Lemon Pound Cake
This recipe is now a CD Exclusive.
Click Here to get the SoulFoodCookbook.com CD.
This recipe is also in the SoulfoodCookbook.com Offline Book
Click Here to get the SoulFoodCookbook.com Offline Book.
Pooh's Punch Bowl Cake
This recipe is now a CD Exclusive.
Click Here to get the SoulFoodCookbook.com CD.
This recipe is also in the SoulfoodCookbook.com Offline Book
Click Here to get the SoulFoodCookbook.com Offline Book.
Vivian's Lemon Chess Pie
Ingredients:
4 eggs
2 cups sugar
2 tablespoons corn meal
2 tablespoons flour
1/2 teaspoon salt
1/4 cup lemon juice (fresh or bottled)
1 stick butter
1/4 cup milk
2 pie shells
Instructions:
Preheat oven to 400 degrees.
Prebake 2 pie shells.
Mix all other ingredients together.
Pour into prebaked pie shells.
Bake at 400 degrees for 10 minutes.
Reduce heat to 350 degrees and bake until firm.
Comments: For a more lemony taste add 1 teaspoon fresh lemon rind.
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