Desserts Recipes

Bread Pudding
Fig Preserve Cake
Pecan Fudge
Coconut Cake
Lemon Meringue Pie
Apple Pie
Almond Cheesecake

Bread Pudding

3/4 Loaf stale bread (preferably French bread)
4 Eggs
1-1/2 Tsp. Vanilla
2 Quart Baking Dish, buttered
3 Cups Milk
1 Cup Sugar
1/2 Tsp. Salt
3/4 Cup Raisins

Break the bread into medium pieces and moisten with one cup of milk. Let stand while beating eggs, mixing sugar, vanilla, cinnamon, salt, 2 cups of milk, and raisins into eggs. Pour mixture over soaking bread and stir gently. Pour into buttered casserole dish. Place casserole in a pan of water and bake at 350 F for approximately 45 minutest to 1 hour or until a silver knife comes out of center clean.

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Fig Preserve Cake

1-1/2 cups of sugar
1 tsp of baking soda
1 tsp of groung nutmeg
1/2 tsp of ground allspice
2 cups of all-purpose flour
1 tsp of salt
1 tsp of ground cloves
1 cup of vegetable oil
1 cup of buttermilk
3 eggs
1 tbsp of vanilla extract
1 cup of fig preserves, chopped
1/2 cup of pecans or walnuts, chopped
Buttermilk Glaze (recipe follows)

Combine dry ingredients in a large mixing bowl; add oil, beating well. Add buttermilk, eggs, and vanilla, mixing thoroughly. Stir in preserves and pecans. Pour batter into a greased and floured 10-inch tube pan. Bake at 350 degrees for 1 hour and 15 minutes. Cool, then remove from pan. Pour warm Buttermilk Glaze over cake.

BUTTERMILK GLAZE
1/4 cup buttermilk
1/2 cup sugar
1/4 tsp of soda
1-1/2 tsp of cornstarch
1/4 cup of margarine
1-1/2 tsp of vanilla extract

Combine first of five ingredients in a saucepan; bring to a boil, then remove from heat. Cool slightly and stir in vanilla.

Ena Martin
Lockport, Louisiana
Acadiana Profile Magazine

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Pecan Fudge

1 pound of light brown sugar
6 tbsp of butter
1/4 cup of Hershey's cocoa
1/4 cup of evaporated milk
1 tbsp of vanilla extract
1/2 tsp of salt
2 cups of chopped pecans
2 cups of miniature marshmallows

In a medium saucepan, heat sugar, butter, cocoa, milk, vanilla, and salt. Cook over medium heat, stirring until smooth. Stir in pecans. Cook until it starts to turn hard. Add marshmallows, mixing well, then pour into buttered pan.

Hazel Tauzin
Cut Off, Louisiana
Acadiana Profile Magazine

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Coconut Cake

1 pkg of yellow cake mix
1 small pkg of instant French vanilla pudding mix
1-1/3 cup of water
4 eggs
1/4 cup of oil
2 cups of coconut
1 cup of chopped walnuts or pecans
Coconut cream cheese frosting

Blend cake mix, pudding mix, water, eggs, and oil in large mixing bowl. Beat at medium speed for four minutes. Stir in coconut and chopped nuts. Pour into three greased and floured nine-inch layer pans. Bake at 350 degrees for 35 minutes. Cool in pans for 15 minutes. Remove and cool on racks. Frost with coconut cream cheese frosting.

Rose Melancon
Breaux Bridge, Louisiana
Acadiana Profile Magazine

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Lemon Meringue Pie

14 oz. of sweetened condensed milk
1/2 cup of fresh lemon juice
1 tsp of grated lemon rind
2 egg yolks
1 prepared 9-inch pie crust
2 egg whites
1/4 tsp of cream of tartar
1/4 cup of sugar

Preheat oven to 325 degrees. In a medium mixing bowl, combine the condensed milk, lemon juice, and rind. Blend in the egg yolks and stir to mix well. Pour into the cooled pie crust. In a small mixing bowl, beat the egg whites with the cream of tartar until soft peaks form. Gradually beat in the sugar until stiff peaks form when beater is raised. Spread meringue over the filling, sealing to the edge of the crust. Bake until the meringue is golden brown, 12 to 15 minutes. Remove from the oven, let cool, then refrigerate until ready to serve.

Stella Folse
Thibodaux, Louisiana
Acadiana Profile Magazine

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Apple Pie

4 large, tart apples (about 5 cups)
Pie Dough (recipe follows)
1/4 cup of white sugar
1/2 cup of brown sugar
1/4 tsp of salt
1/2 tsp of cinnamon
1/4 tsp of nutmeg
1 tbsp of flour
1 tbsp of butter

Peel, core, and slice apples. Line a nine-inch pie pan with dough. Fill with apples, piling them higher in the center. Mix and sprinkle sugar, salt, cinnamon, nutmeg, and flour over the apples. Dot with butter. Cover with strips of pie dough in the form of a lattice. Bake for 15 minutes at 425 degrees. Lower temperature to 350 degrees and bake for 30 minutes or until apples are done.

PIE DOUGH
2 cups of flour
1 tsp of salt
2/3 cup of shortening
1/3 cup of ice water

Stir in flour, salt, and shortening in a mixing bowl. Mix with a pastry blender until the mixture is in even bits about the size of peas. Sprinkle water over flour, stirring with a fork just until enough is added to form a ball. Divide dough in half, using half for lower crust and half for lattice. Roll out the dough.

Mary Ann Sagrera
Crowley, Louisiana
Acadiana Profile Magazine

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Almond Cheesecake

1/2 cup of margarine
2-1/4 cup of graham crackers
40 oz. of low-fat cream cheese
2 cups of sugar
5 large eggs
5 tbsp of flour
1 tsp of almond extract
1 cup of light sour cream
1/4 cup of silvered almonds

Start cheesecake one day in advance. Use 10-inch springform pan. Preheat oven to 450 degrees. Mix melted margarine and graham cracker crumbs. Press crumb mixture evenly into the bottom and sides of pan. Set aside. In a large bowl, beat cream cheese on medium speed until smooth. Slowly beat in sugar, reserving two tablespoons. At a low speed, beat in eggs, flour, and almond extract. Beat on high speed for five minutes. Pour mixture into pan. Do not smooth the mixture. Bake 15 minutes at 450 degrees. Lower heat to 300 degrees, cover pan with foil and bake another 30 minutes more. Mix sour cream with remaining sugar and spread over top of cheesecake, being careful not to touch sides of pan. Bake at 400 degrees for five minutes. Remove from oven, cool on rack and chill overnight. Gently remove ring of springform pan from cake and garnish with almonds.

Serves 20

Stepanie Young
Iberville Parish, Louisiana
Acadiana Profile Magazine

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