For special occasion or for no occasion at all, Soul-Food-desserts are almost a must on a menu plan. There’s just no substitute for ending the perfect meal with a perfect dessert. The following Soul-Food-Desserts and Beverages in this section are listed below:

Soul-Food Desserts and Beverages

Buttermilk Pound Cake
Chocolate Bars
Chocolate Chess Pie
Chocolate Peanut Butter Bars
Chocolate Pecan Bars
Chocolate Pecan Pie
Coconut Bars
Cream Cheese Pound Cake
Holiday Pound Cake Recipe
Lemon Bars
Lemon Chess Pie Recipe
Lemon Ice Box Pie
Mississippi Mud Cake
Old-fashioned Banana Cake
Old-fashioned Carrot Cake with Cream Cheese Frosting
Pecan Bars
Pineapple Cake with Cream Cheese Frosting
Pineapple Pound Cake
7 Up Pound Cake
Fruit Punch
Old-fashioned Lemonade
Tea Punch

3 cups sugar
1 cup shortening
6 eggs, separated
2 teaspoons lemon extract
3 cups un-sifted all-purpose flour
½ teaspoon salt
¼ teaspoon baking soda
1 cup buttermilk

Blend sugar and shortening. Add egg yolks one at a time; blend well after each addition. Add flavoring. Sift dry ingredients together. Add to sugar mixture alternately with buttermilk. (Begin and end with dry ingredients). Beat egg whites until stiff; carefully fold into mixture.

Bake in greased and floured tube pan in a 350 degree oven for 60 to 70 minutes. Top of cake should be firm with a crunchy-like crust.

½ cup butter
1 ½ cups graham cracker crumbs
1 (14-ounce) can sweetened condensed milk
1 (6-ounce ) package semi-sweet chocolate morsels
1 (3 ½-ounce ) flaked coconut
1 cup chopped nuts

Preheat over to 350 degrees. (325 degrees for glass dish). In 9 X 13 inch baking pan, melt butter in oven. Sprinkle crumbs over butter; mix together and press into pan. Pour sweetened condensed milk evenly over crumbs. Top evenly with remaining ingredients; press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool thoroughly before cutting. Store loosely covered at room temperature. Yield: 24 bars.

1/4 cup cocoa
1/2 stick butter
1 1/2 cup sugar
1/4 cup milk
3 eggs, beaten
1 teaspoon vanilla 1 9-inch unbaked pie crust

Melt butter in saucepan and add cocoa. Combine with other ingredients. Mix well. Pour in crust. Bake at 350 degrees for 45 minutes.

2 cups semisweet chocolate chips
3/4 cup crunchy peanut butter
3 cups toasted oat cereal

Grease an 8-inch square baking pan. In the top of a double boiler, melt the chocolate chips with peanut butter, stirring until smooth. Remove from the heat and gradually blend in the cereal. Spread the mixture evenly in the prepared baking pan. Refrigerate until thoroughly chilled, then cut into large or small bars. Yield: 24 bars depending on size.

2 eggs
1 c. sugar
1/2 cup all-purpose flour
1/2 cup (1 stick) butter, melted
1 teaspoon vanilla flavor
1 cup coarsely chopped pecans
1 (6 oz.) pkg. semi-sweet chocolate pieces
1 (9-inch) deep dish pie crust

Thaw pie crust. Beat eggs slightly in a medium sized bowl. Blend in sugar, flour, butter and vanilla. Stir in pecans and chocolate pieces. Pour into prepared unbaked pie crust.

Bake in a 325 degree oven for about 50 minutes or until slightly golden and firm on top. Cool on wire rack. Serve at room temperature. Garnish with whipped cream and a few chocolate pieces, if desired.

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup shortening
2 cups packed brown sugar
1 teaspoon vanilla extract
3 eggs
1 1/2 cups semisweet chocolate chips
3/4 cup chopped pecans or walnuts
1/2 cup shredded coconut

Preheat oven to 350 degrees. Grease a 9 x 13 inch baking pan. In large bowl, cream the shortening, brown sugar, eggs and vanilla extract. Slowly blend in flour, baking powder, and salt. Mix until well blended. Fold in chocolate chips, nuts, and coconut. Spread the mixture evenly in pan. Bake 20 to 25 minutes. Let cool before cutting into bars. Yield: 16 to 18 bars.

1 stick of butter
2 sticks margarine
1 (8 ounce) package cream cheese
6 eggs
3 cups sugar
3 cups cake flour
1 teaspoon vanilla extract
2 teaspoons brandy extract
2 teaspoons rum extract
2 teaspoons lemon extract

Cream butter and margarine. Add cream cheese and continue to cream. Add sugar and cream until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour and flavorings. Bake 1 hour and 15 to 25 minutes at 350 degrees.

TIP: This is a very good cake, however, you can cut back on the extracts if you prefer. You can use the vanilla and lemon extract and omit the rum extract. Also I have used reduced fat butter and margarine for this recipe.

Vegetable Cooking Spray
½ cup margarine, softened
1 cup sugar
1/3 cup egg substitute
2 -½ cups cake flour, shifted
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 (8 ounce) carton low-fat vanilla yogurt
1 tablespoon vanilla extract
¼ teaspoon almond or lemon extract

Spray the bottom and side of a 9x5x3 inch loaf pan; dust with flour and set aside. Beat margarine at medium speed with electric mixer until fluffy. Gradually add sugar; beat well. Add egg substitute; beat until blended. Combine flour, baking powder, baking soda, and salt; add to creamed mixture alternately with yogurt, beginning and ending with flour mixture. Mix just until blended. Stir in flavorings.

Spoon batter into prepared pan. Bake at 350 degrees for 1 hour and 5 minutes or until tester when inserted in middle comes out clean. Cool in pan on a wire rack for 10 minutes; remove from pan and let cook on wire rack. Serve with strawberry and banana topping below:

2 tablespoons butter or margarine
2 tablespoons brown sugar
2 tablespoons lemon juice
¼ cup light rum (if desired)
3 medium bananas, sliced
10 fresh strawberries, cut in half

Melt butter in a skillet or medium pan. Add sugar, lemon juice, and rum; stir well. Cook, stirring constantly, until sugar dissolves (2 to 3 minutes). Add bananas and strawberries, and cook until bananas are soft, but not mushy. Serve over Holiday Pound Cake. Yield: 4 to 6 servings.

2 cups sifted all-purpose flour
1 cup confectioners’ sugar
1 cup butter, melted
4 eggs
2 cups white sugar
1 teaspoon baking powder
1/4 cup all-purpose flour
5/8 cup lemon juice

Preheat oven to 350 degrees. Grease a 9×13 inch pan. In a medium bowl, stir together 2 cups flour and confectioners’ sugar. Blend in the melted butter. Press into the bottom of the prepared pan.

Bake in the preheated oven for 15 minutes, or until golden. In a large bowl, beat eggs until light. Combine the sugar, baking powder and 1/4 cup of flour so there will be no flour lumps. Stir the sugar mixture into the eggs. Finally, stir in the lemon juice.

Pour over the prepared crust and return to the oven. Bake for an additional 30 minutes or until bars are set. Allow to cool completely before cutting into bars. Yield: 18 to 24 bars.

4 eggs
1 1/2 cups white sugar
2 tablespoons white cornmeal
1/4 cup butter or margarine, melted
1/2 cup milk
2 lemons, juiced and seeded
1 9-inch pie crust

In a large bowl, combine eggs, sugar, cornmeal, melted butter or margarine, milk, and lemon juice in a large bowl. Mix until sugar is dissolved, but do not beat. Pour filling into unbaked pie shell.

Bake at 425 degrees for 10 minutes. Reduce temperature to 350 degrees and continue to bake until set. Serve at room temperature.

3 lemons, squeezed
2 egg yolks
1 1/2 cans eagle brand milk
1 graham cracker crust

Mix lemon juice from squeezed lemons and egg yolks together. Mix well. Gradually add milk. Pour into graham cracker crust. Chill. Yield: 6 to 8 servings.

TIP:In case your were wondering, the lemon juice will cook the egg yolks during the mixing process.

3 1-ounce squares unsweetened chocolate
1 cup margarine or butter
4 eggs
2 cups sugar
1 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
1 (7 ounce) jar marshmallow creme 1 cup chopped nuts

Melt chocolate and butter in a double boiler, beat eggs until foamy, then add sugar. Add all other ingredients to chocolate mixture. Put in greased 9 X 13 inch pan. Bake in a 325 degree oven for 30 minutes. While cake is hot, put marshmallows over top.

When cake is cool, pour the following cooked mixture over marshmallows:

½ cup margarine
3 squares unsweetened chocolate
1 5-ounce can evaporated milk
1 cup sugar
1 pound confectioners’ sugar
1 teaspoon vanilla extract

In a separate sauce pan, cook margarine, chocolate, milk and sugar in double boiler until melted. Beat in confectioners’ sugar and vanilla. When cake is cool, pour over marshmallows. Yield: 15 to 20 servings.

4 tablespoons sour cream
1 teaspoon baking soda
1/4 pound margarine
1 1/2 cups sugar
2 eggs
2 large or 3 medium bananas, mashed
1-1/2 cups flour
1 teaspoon vanilla extract

Combine sour cream and baking soda in bowl; let stand 5 minutes. Meanwhile, mix margarine, sugar and eggs in another bowl. Add sour cream mixture to sugar and egg mixture. Add bananas; mix. Add vanilla and flour gradually; mix well. Pour into greased and floured loaf pan. Bake 1 hour at 350 degrees. Yield: 1 loaf cake.

1 1/2 cup vegetable oil
3 eggs
2 teaspoons cinnamon
2 teaspoons vanilla extract
2 cups shredded raw carrots
1/2 cup crushed pineapple, drained well
2 cups sugar
2 cups flour
2 teaspoons baking soda
1 teaspoon salt
1/2 cup chopped pecans

Combine oil, sugar and eggs. Mix well. Add cinnamon, vanilla, carrots, and pineapple, mixing well. Pour into greased and floured 9X13 inch pan. Bake at 350 degrees for 45 to 50 minutes. Cool in pan.

1 3-ounce package cream cheese, softened
1 1/2 cups confectioners sugar
1 tablespoon margarine, softened
1/3 cup crushed pineapple, drained
1/4 cup pecans, chopped

Mix cream cheese, sugar and margarine, until fluffy. Add pineapple and pecans, mix well.

3/4 cup butter
3 cups packed light brown sugar
3 eggs, beaten
1 1/2 teaspoons vanilla extract
3 cups chopped pecans
3 cups self-rising flour

Preheat the oven to 350 degrees. Grease a 9×13 inch pan, or for thinner bars, use a 10×15 inch jellyroll pan. Melt butter in a saucepan over medium heat. Stir in brown sugar until smooth. Remove from heat and let cool slightly.

Stir the eggs and vanilla into the brown sugar and butter. Mix in the chopped pecans, and then the flour. Mix well then spread evenly in the prepared pan. Bake for 25 minutes in the preheated oven, or until golden brown. Allow to cool before cutting into bars. Yield: 18 to 20.

2 cups flour, shifted
2 cups sugar
2 eggs
2 teaspoons baking soda
1 can ( 20 ounces ) crushed pineapple with juice

In a bowl, combine flour, sugar, eggs, baking soda and pineapple. Pour into well greased 9X13 baking pan. Bake at 350 degrees 35 minutes or until cake pulls away from pan and center springs back when touched. Prepare frosting and spread on warm cake. Yield: 12-15 servings.

1 (16 ounce)box powdered sugar
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened

In bowl, beat together powdered sugar, cream cheese and butter until smooth. Spread over warm cake

1/2 cup shortening
1 cup butter or margarine
2 3/4 cups sugar
6 eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/4 cup milk
1 teaspoon vanilla extract
3/4 cup crushed pineapple with juice
Pineapple Glaze Recipe Follows

Combine shortening, butter, and sugar; cream until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour and baking powder; add to creamed mixture alternately with milk and vanilla, beating well after each addition. Stir in crushed pineapple.

Pour batter into a well-greased and floured 10-inch tube pan, bundt pan or 2 loaf pans. Place in cold oven; bake in a 325 degree oven for 1 hour and 15 minutes or until cake tests done. Cool 10 to 15 minutes in pan. Invert onto serving plate; drizzle Pineapple Glaze over top and sides.

1/4 cup melted butter or margarine
1 1/2 cups confectioners’ sugar
1 cup crushed pineapple, drained

Combine butter and sugar, mixing until smooth. Stir in pineapple. Punch holes in cake and drizzle over top. Yield: 10-12 servings.

3 sticks butter
3 c. sugar
5 eggs
3 c. flour
3/4 c. 7-UP
1 tsp. vanilla
1 tsp. lemon extract

Cream together butter and sugar, add eggs one at a time, beating well after each addition. Add remaining ingredients. Bake at 350 degrees for 65 to 70 minutes in a greased and floured tube cake pan.

1 can of frozen orange juice
2 packages of fruit punch kool-aid
2 liter bottle of 50/50 soda or 7-up soda
2 cups sugar
2 gallons water
Ice, optional

Thaw orange juice and pour in large punch bowl. Add kool-aid, stir in sugar, add water, 50/50 soda and stir well. Add ice before serving. To garnish, add fresh orange slices and cherries.

1 ¼ cups granulated sugar
½ cup boiling water
1 ½ cups fresh lemon juice
4 ½ cups cold water
Ice cubes
Lemon Slices

Place sugar, boiling water, and lemon juice in a 2 quart pitcher and stir vigorously with a spoon until sugar is dissolved. Cover and store in refrigerator until ready to use. Add cold water, ice cubes and lemon slices. Stir. Pour over ice cubes in a 10 to 12 ounce glass. Yield: 6 to 8 servings.

7 regular tea bags
2 cups sugar
1 12-ounce can frozen orange juice concentrate
1 12-ounce can frozen lemonade concentrate
1 6-ounce can frozen limeade concentrate

Brew tea according to directions. Pour into 1 gallon container. Add sugar and stir until dissolved. Add the 3 fruit concentrates and stir until dissolved. Add enough water to make 1 gallon. Yield: 16 8-ounce servings.

TIP: May be served hot or cold.