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Dessert Recipes

Peach Cobbler


6 Tablespoons butter
1 cup sugar
¾ c self- rising flour
¾ c milk
One 28oz. Can sliced peaches in syrup


Preheat oven to 350 . Put butter in deep baking dish and place in oven to melt. Mix sugar and flour; add milk slowly to prevent lumping. Pour over melted better. Do not stir. Spoon fruit on top, gently pouring in syrup. Still do not stir; batter will rise to top during baking. Bake for 30 to 45 minutes. Good with fresh whipped cream or vanilla ice cream.

Red Velvet Cake


For The Cake:
1 package fudge marble cake mix
1 tsp. baking soda
2 eggs
1 ½ cups buttermilk
1 (1oz.) bottle red food coloring
1 tsp. vanilla extract


For the Fluffy Frosting:
5 Tablespoons all-purpose flour
1 c. milk
1 c. butter, softened
1 c. sugar
1 tsp. vanilla extract


To make the Cake;

Preheat oven to 350. Grease and flour 2 (9-inch) round cake pans

In mixing bowl, combine contents of cake mix and baking soda. Add eggs, buttermilk, food coloring and vanilla, blend on low until moistened. Beat on high for 2 minutes. Pour into prepared cake pans.

Bake at 350 for 30 to 35 minutes or until a tooth pick inserted near the center comes out clean. Cool 10 minutes; remove from pans to wire rack to cool completely.

To Make The Fluffy Frosting:

Whisk flour and milk in a saucepan until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cover and refrigerate.

In a mixing bowl, cream butter and sugar. Add chilled milk mixture; beat for 10 minutes or until fluffy. Stir in vanilla.

Frost between layers and top and sides of cake.

Turtle Pie


2 - 9” graham cracker crust
Toast ½ c coconut and ½ c chopped pecans
1 jar Carmel topping

Mix: 1 can sweetened condensed milk
1 - 8 oz cream cheese
1 - 16 oz. cool whip


Spread ½ of mixture in crust. Sprinkle ½ of coconut and pecans over top drizzle with caramel topping. Repeat layers. Freeze. Take out 10 minutes before serving.

Caramel Pecan French Toast


9 slices of French bread (1 inch thick)
5 eggs
2 c. milk
1 teaspoon vanilla
1 cup packed brown sugar
½ teaspoon ground nutmeg
1 cup chopped pecans
¼ cup butter


Arrange bread in a greased 13 x 9 x 2 baking pan. In a blender, combine the eggs, milk , ¾ cup brown sugar, vanilla and nutmeg: pour over the bread and cover and refrigerate for 8 hours or overnight.

Remove from the refrigerator 30 minutes before baking. Sprinkle pecans over the egg mixture. Combine butter and remaining sugar: drizzle over the top. Bake uncovered at 400 for  35 minutes. Remove from pan and serve with warm maple syrup.