The Soul Pan Kitchen

Category: Hunter’ Dessert Spot

  • Lemon Posset

    Taking the south to the English countryside y’all! This simple recipe is sure to give you the last bit of summer love you’ve been looking for! It only requires 3 ingredients and is super easy to make for your next get together! Even though I love southern cooking, my heart finds a way to envelop English/French cuisine. This dessert is something you’re gonna make all the time! Refreshingly delicious y’all!

    Ingredients:

    2 cups heavy cream

    2/3 cup of sugar

    1 cup of fresh lemon juice

    Directions:

    Spoon out your lemon halves. 5 lemons yield 10 halves. be sure not to break the skin of the lemons. Place the pulp into a bowl and remove seeds via a strainer or spoon them out.

    In a medium saucepan, bring heavy cream and sugar to a medium boil for about 5 minutes.

    Remove from heat.

    Add in lemon juice and pulp press down with a spoon and get most of the juice separated from the pulp if you can. I like a little pulp in mine.

    Add mixture to your lemon halves and refrigerate for around 2 hours.

    You are left with a creamy and delicious pudding like dessert that your party will love!

    Serve chilled!

    You can also opt to use ramekins. Although using the lemon halves has a better presentation!

  • Blue Straw Pretzel Salad

    Here lately I’ve had a hankerin’ for strawberries and blueberries! This recipe is sure to please your guests. It’s perfect to take to the family reunion or the cookout!

    Ingredients:

    • 1 ½ cups crushed pretzels
    • ¾ cup butter, melted
    • 4 ½ tablespoons white sugar
    • 2 (8 ounce) packages cream cheese, softened
    • 1 cup white sugar
    • 1 (8 ounce) container frozen whipped topping, thawed
    • 2 cups boiling water
    • 1 (6 ounce) package strawberry flavored Jell-O
    • 1 (16 ounce) package frozen strawberries
    • 1 (16 ounce) package of blueberries

    Directions:

    Gather ingredients, and preheat the oven to 350 degrees

    Mix together pretzels, melted butter, and 4 1/2 tablespoons sugar in a medium bowl until well combined. Press into the bottom of a 9×13-inch dish

    Press into the bottom of a 9×13 inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely.

    In a medium bowl, beat the sugar and cream cheese until smooth.

    Fold in whipped topping and spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.

    Stir together boiling water and gelatin mix in a second large bowl. Mix in frozen strawberries and blueberries; stir until thawed.

    Pour over cream cheese mixture in the dish. Refrigerate until completely chilled, at least 1 hour.

    Y’all Enjoy!

  • Blueberry Coffee Cake

    Ingredients:

    ½ cup (1 stick) Butter, melted

    1 (12-oz) can buttermilk biscuits 

    ½ teaspoon cinnamon 

    1 cup packed light brown sugar 

    1 cup quick-cooking rolled oats, divided

    1 ½ cups blueberries, fresh or frozen

    ½ cup granulated sugar

    Directions:

    Preheat oven to 375 °F. Generously grease a 9-inch square baking dish. In a small bowl, combine brown sugar and cinnamon and mix well with a fork. Separate biscuit dough into 10 biscuits. Cut each biscuit into quarters, and dip each piece in melted butter and coat with brown sugar mixture. Arrange in a single layer in baking dish. Sprinkle with ½ cup of the oats. Combine blueberries and granulated sugar in a bowl and toss to coat. Spoon over oats and biscuits and sprinkle with remaining ½ cup oats. Drizzle melted butter on top. Bake for 20 minutes or until cake is golden brown and center is done. Cool for 20 minutes. Serve warm.

  • Lemon Pretzel Salad

    Y’all, once in a while I get a sweet tooth and this satisfies both sweet and savory!

    INGREDIENTS
    CRUST
    2 1/2 cups of pretzels, crushed
    2/3 cup of brown sugar
    2 tsp. vanilla extract
    2 TBS all-purpose flour
    1/2 cup of butter, melted

    FILLING
    8 oz. cream cheese, softened
    1 (8 oz.) container of Cool Whip
    1 (21 oz.) can of lemon pie filling

    CRUST
    Preheat your oven to 375°.
    Put the pretzels in a Ziploc bag and crush them.
    In a medium-sized bowl, place the crushed pretzels, flour, brown sugar, vanilla, and butter. Mix.
    Press the pretzel mixture into a 9×13″ baking dish. Save about 1/4 of a cup of the mixture to use as decoration.
    Bake for 10 minutes. Let cool.

    FILLING
    Mix your softened cream cheese with your hand mixer until creamy.
    Fold the Cool Whip into the cream cheese.
    Spread it on top of the cooled pretzel crust.
    For the final layer, spread the lemon pie filling over the top.
    Sprinkle a little bit of the unused pretzel mixture to the top for decoration.