Dessert

Course: 
  • 1 cup fruity olive oil
  •  2 cups sugar
  •  4 eggs, separated
  • 1/2 cup hot water
  •  2 1/4 cups soft southern flour or cake flour
  • 1 large sweet potato, peeled and grated (2 1/2 to 3 cups)
  • 1  teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  •  1 teaspoon ground ginger
  •  1 teaspoon ground freshly grated nutmeg
  •  1 teaspoon vanilla extract

        

Sweet Potato Cake

Sweet Potato Cake 

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Course: 
Pudding

  • 4 loaves French bread (each 1 foot long)
  • 12 egg yolks
  • 3 bananas, sliced
  • 3 cups light brown sugar
  • 1 quart heavy cream
  • 1 1/2 cups whole milk
  • 1 1/2 cups granulated sugar
  • 1 cup rum
  • 4 tablespoons vanilla extract
  • 1/2 teaspoon ground cinnamon
  • fresh mint (for garnish)

Foster sauce

  • 4 1/2 cups unsalted butter
  • 4 1/2 cups packed dark brown sugar
  • 3 teaspoons ground cinnamon
  • 2 1/4 cups golden rum
  • 2 1/4 cups banana liqueur
  • 8 bananas, sliced lengthwise and then in half

Bananas Foster Bread Pudding

 

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Course: 
  • 16 ounces bittersweet chocolate
  • ​5½ tablespoons butter
  • ​2/3 cup cold, strong coffee
  • ​1 tablespoon dark rum
  • ​3 cups heavy cream
  • ​1½ teaspoons pure vanilla
  • ​3 cups chocolate cookie crumbs, such as Oreo
  • ​Chocolate Ganache (recipe follows)
  • Swiss Meringue (recipe follows)

Chocolate Ganache

  • ​14 ounces semi-sweet chocolate
  • ​3 cups heavy cream

Swiss Meringue

  • ​4 large egg whites, at room temperature
  • 1 cup sugar
  • 1 pinch cream of tartar
  • 1/2 teaspoon pure vanilla

Mississippi Mud Pie

Mississippi Mud Pie  

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Course: 

Cupcake

  • 1 box Devil's Food (mix as directed)
  • 1 package regular-sized Nutter Butter cookies
  • 1 package mini Nutter Butter cookies
  • 1 can chocolate frosting

Peanut Butter Frosting

  • 1 cup creamy peanut butter
  • 1 stick butter, at room temperature
  • 2 cups powdered sugar
  • 3 to 4 tablespoons heavy cream (use to thin frosting)
  • 2 teaspoons pure vanilla

Nutter Butter Chocolate Cupcakes

Nutter Butter Chocolate Cupcakes 

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Course: 
  • 1 loaf of white sandwich bread (12 to 14 slices), crusts removed, left out on a rack overnight
  • ​5 pints very ripe mixed berries, such as blueberries, blackberries, raspberries, and/or hulled strawberries cut into small wedges
  • ​1/2 cup sugar, or more to taste if the berries aren't very sweet
  • ​3/4 teaspoon kosher salt
  • ​Juice of 1/2 lemon
  • ​Vegetable oil, for greasing the pan
  • ​Heavy cream, cold, for serving

Chilled Berry Pudding with Cream

Berry Pudding with Cream 

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Course: 

Cake Layers

  • 1/2 cup unsalted butter, at room temperature
  • ​1¼ cups sugar
  • ​3 eggs, separated
  • ​3 cups soft winter-wheat flour such as White Lily
  • ​1 tablespoon baking powder
  • 1/2 teaspoon salt
  • ​1½ cups unsweetened coconut milk
  • ​2 teaspoons vanilla extract 
  • ​1/2 teaspoon coconut extract

Filling

  • 1½ cups heavy cream
  • 1¼ cups sugar
  • ​2/3 cup unsalted butter, room temperature
  • 4 egg yolks, lightly beaten
  • 2 teaspoons vanilla extract
  • 1/2 cup chopped pecans, lightly toasted
  • 1/3 cup sweetened flaked dried coconut, lightly toasted
  • 1 can (8 oz.) crushed pineapple in its own juice, drained and squeezed dry
  • ​1 navel orange, peeled, seeded, and chopped
  • 1/4 cup maraschino cherries

Icing 

  • ​1½ cups sugar
  • ​1/8 teaspoon salt
  • ​4 egg whites
  • ​1 teasponn vanilla extract
  • ​1/4 teaspoon coconut extract (optional)
  • ​4 cups (1 pound) sweetened flaked dried coconut

Coconut Layer Cake with Ambrosia Filling

coconut cake 

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