The Sweet Side

There is no doubt that Texans love their sweets, and they always have. From the ranch houses and cattle drives to the cities, farms and everywhere in between. There is nothing like a great pie or cake, or sweet to put the finishing touches on a great get together or just as a little something to sooth that sweet tooth… this is the sweet side of Texas.

Peaches & Cream
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Peaches & Cream
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Ingredients
  • 2 cups milk
  • 1 cup cream
  • 1 tsp vanilla
  • 1 tbsp corn starch
  • 2 tbsp flour
  • 3/4 cups sugar
  • 2 egg yolks
  • 2 eggs
  • 2 tbsp butter
  • 2 tbsp brown sugar
  • 1/4 tsp cinnamon
  • 1 large can peach halves drained well
Servings:
Ingredients
  • 2 cups milk
  • 1 cup cream
  • 1 tsp vanilla
  • 1 tbsp corn starch
  • 2 tbsp flour
  • 3/4 cups sugar
  • 2 egg yolks
  • 2 eggs
  • 2 tbsp butter
  • 2 tbsp brown sugar
  • 1/4 tsp cinnamon
  • 1 large can peach halves drained well
Servings:
Instructions
  1. Preheat oven to 350.
  2. In a medium sauce pan over medium heat place milk, cream, sugar, vanilla, egg yolks, eggs, corn starch and flour.
  3. Whip well to completely combine and stir constantly until mixture just starts to boil.
  4. Remove from heat and whip in butter until completely combined.
  5. Arrange peach halves in a 9x9 baking pan to completely cover the bottom of the pan.
  6. Combine brown sugar and cinnamon and mix to completely combine.
  7. Use half of the sugar mixture to sprinkle over the peaches.
  8. Pour the custard mixture over the peaches to completely cover.
  9. Sprinkle the remaining sugar mixture over top of custard.
  10. Place in a 350-degree oven and bake for 25 minutes.
  11. Remove from oven and let cool, then refrigerate for at least 6 hours or until set.
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Chocolate Kahlua Fudge Pie
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Chocolate Kahlua Fudge Pie
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Ingredients
  • 1 pie shell
  • 1 cup brown sugar packed
  • 1/2 cup unsweetened cocoa
  • 1 tbsp flour all-purpose
  • 3/4 cup milk 2% reduced-fat
  • 1/3 cup light-colored corn syrup
  • 1 tbsp butter melted
  • 1 tsp vanilla
  • ¼ cup Kahlua
  • 2 large eggs
  • 2 large egg whites
Servings:
Ingredients
  • 1 pie shell
  • 1 cup brown sugar packed
  • 1/2 cup unsweetened cocoa
  • 1 tbsp flour all-purpose
  • 3/4 cup milk 2% reduced-fat
  • 1/3 cup light-colored corn syrup
  • 1 tbsp butter melted
  • 1 tsp vanilla
  • ¼ cup Kahlua
  • 2 large eggs
  • 2 large egg whites
Servings:
Instructions
  1. Preheat oven to 350.
  2. Combine brown sugar, 1/2 cup cocoa, and flour in a large bowl, mix well.
  3. In a separate bowl, combine milk, corn syrup, melted butter, vanilla, eggs and egg whites.
  4. Mix well to thoroughly combine.
  5. Pour wet mixture into dry mixture and mix well.
  6. Pour mixture into crust.
  7. Bake at 350° for 40 minutes or until just set. Cool on a wire rack to room temperature. Cover; chill at least 4 hours.
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Buttermilk Pie
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Buttermilk Pie
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Ingredients
  • 2 cups sugar (white)
  • 3 tbsp flour rounded
  • 1 tsp vanilla
  • 1 dash nutmeg
  • 1/2 cup butter
  • 3 eggs beaten
  • 1 cup buttermilk
  • 2 pie shells unbaked
Servings:
Ingredients
  • 2 cups sugar (white)
  • 3 tbsp flour rounded
  • 1 tsp vanilla
  • 1 dash nutmeg
  • 1/2 cup butter
  • 3 eggs beaten
  • 1 cup buttermilk
  • 2 pie shells unbaked
Servings:
Instructions
  1. Preheat oven to 350°F.
  2. Cream sugar and butter.
  3. Add flour and eggs; beat well.
  4. Add vanilla, milk and nutmeg; mix well.
  5. Pour into pie shells.
  6. Bake 20-25 minutes in preheated 350°F oven, then for 20-25 minutes more at 325°F or until a thin knife comes out clean.
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Aunt Pat's 7-up Cake
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Aunt Pat's 7-up Cake
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Ingredients
  • 1/2 cup Crisco
  • 2 sticks butter
  • 3 cups sugar
  • 1 tsp vanilla
  • 5 eggs
  • 3 cups all-purpose flour
  • 1 small 7-Up (8 oz.)
Servings:
Ingredients
  • 1/2 cup Crisco
  • 2 sticks butter
  • 3 cups sugar
  • 1 tsp vanilla
  • 5 eggs
  • 3 cups all-purpose flour
  • 1 small 7-Up (8 oz.)
Servings:
Instructions
  1. In a mixing bowl add Crisco and butter and cream well. Add all remaining ingredients and continue to mix well until well mixed. Grease and flour a angel food pan and pour in batter. Bake in a pre-heated 350 degree oven for 45 minutes to 1 hour.
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Aunt Pat’s Chocolate Chip Cookies
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Aunt Pat’s Chocolate Chip Cookies
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Ingredients
  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1 cup butter or margarine softened
  • 1/4 cup granulated sugar
  • 3/4 cup light brown sugar firmly packed
  • 1 tsp vanilla
  • 1 pkg. Jello brand chocolate flavored instant pudding and pie filling 4 serving size
  • 2 eggs
  • 1 12 oz. pkg. chocolate chips
Servings:
Ingredients
  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1 cup butter or margarine softened
  • 1/4 cup granulated sugar
  • 3/4 cup light brown sugar firmly packed
  • 1 tsp vanilla
  • 1 pkg. Jello brand chocolate flavored instant pudding and pie filling 4 serving size
  • 2 eggs
  • 1 12 oz. pkg. chocolate chips
Servings:
Instructions
  1. Mix flour with baking soda. Combine butter, the sugars, vanilla and pudding mix in a large mixer bowl; beat until smooth and creamy. Beat in eggs. Gradually add flour mixture; then stir in chocolate chips (batter will be stiff). Drop by rounded measuring teaspoonfuls, about 2 inches apart, onto ungreased baking sheets. Bake at 375 degrees for 8-10 minutes. Makes about 7 dozen.
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Kahlua Chocolate Peanut Butter Bombs
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Kahlua Chocolate Peanut Butter Bombs
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Ingredients
  • 1 cup peanut butter
  • 1 cup powdered sugar
  • Kahlua Chocolate Sauce
  • 1/4 cup cream
  • 1 1/2 oz. Kahlua
  • 1 6 oz. sweet bark chocolate
  • vanilla a few drops
Servings:
Ingredients
  • 1 cup peanut butter
  • 1 cup powdered sugar
  • Kahlua Chocolate Sauce
  • 1/4 cup cream
  • 1 1/2 oz. Kahlua
  • 1 6 oz. sweet bark chocolate
  • vanilla a few drops
Servings:
Instructions
  1. Place peanut butter and powdered sugar in mixing bowl and mix until thoroughly combined. Place mixture in a bowl, cover with plastic wrap and place in fridge for about a half hour or until set.
  2. When mixture is firm, form balls using about a tablespoon and a half, roll firmly. Place formed balls on tray in freezer for about 20 minutes.
Kahlua Chocolate Sauce
  1. Bring saucepan of water to a boil. In a small metal bowl, place cream, vanilla, and Kahlua. Place bowl in pan, making sure bottom of bowl is touching water. When cream is hot, slowly add chocolate, a little at a time, stirring constantly to melt. Continue stirring until sauce is smooth.
Making Bombs
  1. Line a sheet pan with waxed paper. Remove peanut butter balls from freezer. Place in chocolate sauce one at a time, making sure to coat completely. Place on waxed paper. Refrigerate.
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Chocolate Shortbread Cookies
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Chocolate Shortbread Cookies
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Ingredients
  • 1 cup butter
  • 3/4 cup powdered sugar
  • 1 tsp vanilla
  • 2 1/2 cups all-purpose flour
  • 2 tsp shortening or softened butter
  • 1 1/2 cups semisweet chocolate chips
Servings:
Ingredients
  • 1 cup butter
  • 3/4 cup powdered sugar
  • 1 tsp vanilla
  • 2 1/2 cups all-purpose flour
  • 2 tsp shortening or softened butter
  • 1 1/2 cups semisweet chocolate chips
Servings:
Instructions
  1. Preheat oven to 350. In a mixing bowl, mix butter, powdered sugar and vanilla until well blended. Mix in flour until completely combined. Add shortening or melted butter and stir until combined. Turn out dough on a very lightly floured surface. Roll out dough to ¼ - ½ inch thick and cut out cookies. Place cookies on ungreased cookie sheet and place in oven for 14-16 minutes (bottoms will be slightly browned). Let cool completely.
Chocolate glaze
  1. Over a double boiler place chocolate chips and stir until completely melted and smooth. Dip one half of cookie in chocolate and place on wax paper to set.
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Banana Rum Pudding
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Banana Rum Pudding
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Ingredients
  • Custard
  • 3/4 cup sugar
  • 4 tbsp corn starch
  • 1 cup cream
  • 2 1/2 cups milk
  • 3 egg yolks
  • 1 tbsp butter
  • 1 tbsp vanilla
  • 1 tbsp rum extract
  • 1/8 tsp salt
  • Bananas
  • 1 1/2 tbsp butter
  • 1 tsp brown sugar
  • 3 tbsp water
  • 2-3 bananas sliced
Servings:
Ingredients
  • Custard
  • 3/4 cup sugar
  • 4 tbsp corn starch
  • 1 cup cream
  • 2 1/2 cups milk
  • 3 egg yolks
  • 1 tbsp butter
  • 1 tbsp vanilla
  • 1 tbsp rum extract
  • 1/8 tsp salt
  • Bananas
  • 1 1/2 tbsp butter
  • 1 tsp brown sugar
  • 3 tbsp water
  • 2-3 bananas sliced
Servings:
Instructions
Custard
  1. Combine sugar, salt and cornstarch in a medium size sauce pan. Whisk in cream, milk and egg yolks. Cook over medium high heat stirring constantly for 3-5 minutes or until custard thickens. Remove from heat. Whisk in butter and extracts and continue whisking until butter is melted and completely combined. Place mixture in a bowl and cover with plastic wrap, making sure that the plastic wrap is touching the top of the custard. Refrigerate until cool and set.
Bananas
  1. In a skillet over medium heat place water, butter and brown sugar. Stir well to combine and bring to a simmer. Add sliced bananas making sure to keep them separated. Cook for about 20 seconds and then turn and cook for another 20-30 seconds. Remove pan from heat. To assemble, place a few vanilla wafers in the bottom of a serving cup. Add a little of the custard. Place a few banana slices on the custard. Place vanilla wafers around inside edge of serving cup, add more custard. Place sliced bananas around inside edge of serving cup, add more custard. Garnish with 1 vanilla wafer and 1 banana slice. Drizzle a little of the brown sugar and butter sauce over the top. Refrigerate for at least 1 hour.
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Texas Apple Strudel (Apple Burritos)
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Texas Apple Strudel (Apple Burritos)
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Ingredients
  • 1 can sliced apples drained and sliced small (some folks use apple pie filling)
  • 1/2 cup raisins (optional)
  • 2 tbsp sugar
  • 1 tbsp corn starch
  • 4-6 6 inch flour tortillas
  • 1 1/2 cups cooking oil
  • Sugar Topping
  • 2 cups sugar
  • 1 tbsp cinnamon
Servings:
Ingredients
  • 1 can sliced apples drained and sliced small (some folks use apple pie filling)
  • 1/2 cup raisins (optional)
  • 2 tbsp sugar
  • 1 tbsp corn starch
  • 4-6 6 inch flour tortillas
  • 1 1/2 cups cooking oil
  • Sugar Topping
  • 2 cups sugar
  • 1 tbsp cinnamon
Servings:
Instructions
  1. Place apples, 2 tbsp sugar and corn starch in a bowl and mix well to completely combine place oil in a non stick skillet over medium heat, you want to get your oil to about 325 degrees. Place 2-3 tbsp of apple mixture on a flour tortilla and roll it up. Place tortillas in oil seam side down. Lightly fry until slightly browned and then turn it over.
Sugar Topping
  1. Mix 2 cups sugar with 1 tbsp cinnamon and place in a pie pan. When tortillas are browned, remove from pan and place in cinnamon sugar and coat completely.
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No Churn Cinnamon Banana Ice Cream
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No Churn Cinnamon Banana Ice Cream
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Ingredients
  • 2 cups cream
  • 1 14 oz can sweetened condensed milk
  • 1 tsp vanilla
  • 1 cup bananas mashed
  • 1 tsp cinnamon
Servings:
Ingredients
  • 2 cups cream
  • 1 14 oz can sweetened condensed milk
  • 1 tsp vanilla
  • 1 cup bananas mashed
  • 1 tsp cinnamon
Servings:
Instructions
  1. Place cream in a mixing bowl and mix on medium until peaks form. Add condensed milk and vanilla and mix until completely blended.
  2. Add banana and cinnamon and mix until completely incorporated. Pour mixture into a storage container and cover and place in freezer for 8-12 hours. (I use 1 quart plastic containers with lids.)
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The Texas Chef's Apple Bread Pudding
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The Texas Chef's Apple Bread Pudding
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Ingredients
  • 1 Granny Smith apple peeled, cored and diced
  • 4 eggs
  • 1 cup milk
  • 2 tbsp cream
  • 3 tbsp brown sugar
  • 1 tbsp brown sugar
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla
  • 3 cups diced bread (I like to use Texas Toast)
  • 1/4 cup raisins (optional)
  • Butter Rum Sauce
  • 1 cup cream
  • 3 tbsp powdered sugar
  • 2-3 drops vanilla
  • 2 tbsp butter
  • 1 tsp rum extract
Servings:
Ingredients
  • 1 Granny Smith apple peeled, cored and diced
  • 4 eggs
  • 1 cup milk
  • 2 tbsp cream
  • 3 tbsp brown sugar
  • 1 tbsp brown sugar
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla
  • 3 cups diced bread (I like to use Texas Toast)
  • 1/4 cup raisins (optional)
  • Butter Rum Sauce
  • 1 cup cream
  • 3 tbsp powdered sugar
  • 2-3 drops vanilla
  • 2 tbsp butter
  • 1 tsp rum extract
Servings:
Instructions
  1. In a large mixing bowl place eggs, milk, cream, brown sugar, sugar, cinnamon and vanilla. Mix very well to completely combine. Add apples, raisins (optional) and diced bread and fold together to completely combine. Spray your baking pan with nonstick spray and pour mixture into baking pan. Bake at 350 degrees for 35-45 minutes.
Butter Rum Sauce
  1. In a sauce pan over medium heat place cream, powdered sugar and vanilla. Mix well and bring to a boil. Add butter and whip well while butter is melting. Add rum extract and mix well. Lower heat to low and let simmer about 2 minutes, stirring occasionally. Remove from heat.
  2. To serve, cut a square of the bread pudding and place on a small dessert dish. Drizzle the top of the bread pudding with the sauce and top with whipped cream.
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