Alright, let’s talk about them Cajun desserts, you know, the sweet stuff after you fill your belly with all that spicy food. I ain’t no fancy chef or nothin’, just a plain ol’ cook who likes good eatin’, and these desserts, well, they’re somethin’ else.
First off, we gotta talk about that Bread Puddin’. Now, some folks call it fancy names like “Creole Bread Pudding with Bourbon Sauce,” but to me, it’s just good bread puddin’. You take that stale bread, don’t you go throwin’ it away now, and you soak it in milk and eggs and sugar. Then you throw in some raisins, maybe some cinnamon, and bake it till it’s all golden brown and jiggly. And that sauce? Oh honey, that sauce! It’s got that bourbon kick, makes you feel all warm inside. It’s real good, ya know? Kids love it, grandpas love it, everyone loves it. It ain’t hard to make neither, just gotta have the right stuff and a little patience.
Then there’s the Cajun Cake. Now, this ain’t your fluffy, light cake. This is a cake that sticks to your ribs, ya hear? It’s kinda dense, ya know? Some folks put dry stuff on top, but I like mine with a good glaze, somethin’ sweet and sticky. It’s good for when you got company coming over or just want a little somethin’ sweet after supper. I remember my grandma used to make this cake all the time. She’d use whatever fruit she had on hand, sometimes apples, sometimes peaches, sometimes even berries. It always tasted good, no matter what. That’s the thing about these old recipes, they ain’t picky, you just use what you got.
And don’t even get me started on them Pralines. Lord have mercy, these things are like little pieces of heaven. You take some sugar, some butter, some pecans, and you cook it all up till it’s thick and creamy. Then you drop it by spoonfuls onto some wax paper and let it cool. They’re crunchy and sweet and nutty all at the same time. These are good for holidays, you know, Christmas and such. But heck, they’re good anytime! I always keep a few in a jar on the counter, just in case I get a sweet tooth. And believe me, that happens a lot!
Now, if you’re feelin’ real fancy, you can make a Roasted Pecan Pie. This is a bit more work, but it’s worth it, trust me. You gotta make a crust, then you gotta roast the pecans, then you gotta make the filling. But when you take that first bite, oh boy, it’s like a party in your mouth. It’s rich and gooey and full of that pecan flavor. This pie is best served warm with a scoop of vanilla ice cream. That’s how my husband likes it, anyway. He says it’s the best dessert I make. He ain’t wrong, but don’t tell him I said that! It’ll go straight to his head, you know how men are.
- Bread Puddin’ – Easy to make and always a crowd pleaser.
- Cajun Cake – A hearty cake that’s perfect for any occasion.
- Pralines – Sweet, crunchy, and nutty treats.
- Roasted Pecan Pie – A rich and decadent dessert for special occasions.
And let’s not forget about them Beignets. Them little fried dough squares covered in powdered sugar…oh my! They’re messy, but they’re so good. You gotta eat ‘em hot, right out of the fryer. And don’t be shy with the powdered sugar, the more the better. They ain’t somethin’ I make all the time, you know, cause they’re kinda messy with all that fryin’ and all that sugar, but when I do make ‘em, they disappear fast! Kids love ‘em, grandkids love ‘em, everyone loves ‘em.
So there you have it, a little taste of Cajun desserts. They ain’t fancy, but they’re good. They’re made with love and simple ingredients, and that’s what makes ’em special. So next time you’re lookin’ for somethin’ sweet, give one of these a try. You won’t be disappointed, I guarantee it.
Remember, good food ain’t about how fancy it is, it’s about how good it tastes. And these Cajun desserts? They taste mighty good.
Tags: [Cajun Desserts, Bread Pudding, Cajun Cake, Pralines, Pecan Pie, Beignets, Louisiana Desserts, Southern Desserts, Easy Desserts, Sweet Treats]
