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Soul Food Dessert Recipes Page 3
Corn Pudding
Ingredients:
Instructions:
Heat oven to 325 degrees
Blend butter, flour, sugar and salt in a large bowl.
Beat in eggs, stir in milk and corn.
Pour into a buttered 2 quart casserole.
Bake at 325 degrees, stirring once half way thru cooking.
Bake for 45 minutes or until golden brown and a knife inserted in the center comes out clean.
Fat Boy's Corn Pudding
Ingredients:
1 15 oz. can cream-style corn
1 15 oz. can whole kernel sweet corn (drained)
6 large eggs
1 tablespoon vanilla extract
2 cups milk
3/4 cup of sugar
1/4 teaspoon nutmeg
2&1/2 tablespoons of flour
2 tablespoons of butter (melted)
Instructions:
Preheat oven to 350 degrees F.
Let cream corn sit open for a minute, then skim clear liquid off top.
Spray 9 X 13 inch baking pan with non-stick vegetable spray; set aside.
Stir sugar, flour and nutmeg together in a medium bowl with a wire whisk.
Add eggs, beat well.
Beat in milk and vanilla, blending well.
Stir in corn and pour into prepared pan.
Drizzle butter evenly over the top.
Bake for about 1 hour; the center should "jiggle" when pan is gently shaken.
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
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Pecan Pie
Ingredients:
3 eggs (slightly beaten)
pinch of salt
1 cup sugar
1 teaspoon vanilla flavoring
1 cup dark Karo® Syrup
pecans
1 unbaked pie crust
Instructions:
Beat eggs, then add the rest of the ingredients.
Pour into unbaked pie crust in a pie pan.
Start baking at 450 degrees
After 10 minutes, decrease heat to 325 degrees and cook for about 40 minutes.
Boiled Custard
Ingredients:
1 quart milk
4 eggs
1 cup sugar
2 tablespoon flour
1/4 teaspoon salt
Instructions:
Beat eggs together until light.
Add sugar and flour mixture to the egg.
Beat well.
Scald milk in double boiler.
When milk is scalded, add one cup of the hot milk to the egg mixture.
Than pour the egg mixture into the remaining scalded milk and cook until the custard coats the spoon, or until mixture thickens.
Chocolate Frosting
Ingredients:
1 stick oleo (margarine)
4 tablespoons cocoa
6 tablespoons sweet milk
1 box powdered sugar
1 tablespoon vanilla
1 cup nuts (optional)
Instructions:
Start making icing 5 minutes before cake is done.
Melt oleo, cocoa, milk, and bring to a boil.
Beat in the sugar, add vanilla and nuts.
Pour over cake while hot.
Caramel Icing
Ingredients:
2 1/2 cups sugar
1/2 cup sugar (caramelized)
1 1/3 cups pet milk
1/2 stick butter or oleo (margarine)
Instructions:
Let sugar, milk and butter come to a boil and then add caramelized sugar.
Cook until mixture forms a soft ball.
Beat until cool and spread on cake.
Banana Pudding
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.
Apple Pudding
Ingredients:
1 cup flour
1 cup sugar
one half stick butter or margarine
1 egg
One teaspoon each: cinnamon, nutmeg, salt, baking soda
4 or 5 sliced apples
one half cup raisins or walnuts (still good without these)
Instructions:
Mix dry ingredients, then cream in butter and add egg.
Stir in apples and raisins or nuts if you use them.
The consistency is like cookie dough.
Spread in a pan and bake at 350 degrees for about 30 minutes.
Test for doneness as you would a cake.
Comments: Delicious for dessert, (add ice cream for double pleasure!) or at breakfast - lovely as a brunch item served with yogurt.
Dream Cake
Ingredients:
sponge cake
dream whip
fruit of choice (try pineapples, strawberries, and cherries)
Instructions:
Cut sponge cake into small chunk pieces and fill the bottom of casserole dish.
Spread dream whip all over sponge cake.
Add your fruit.
Comments: Low calorie quick dessert.
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