Desserts and barbecue are the perfect combination of indulging in smoky savory goodness followed by a sweet treat. If you’re like us, you must eat dessert after enjoying slow cooked barbecue. We have searched through our family’s favorite dessert recipes to bring you the final list of the best desserts that go with BBQ. Enjoy Grandma Meyer’s pound cake just like we have done since childhood.
Orange Pound Cake
Just like Grandma used to make.
- 5 eggs, break and set out at room temp for 5 minutes
- 2 ¾ cups sugar
- 1 cup shortening
- 3 cups flour, sifted
- 1 tsp. baking powder
- 1 cup milk
- ½ tsp. salt
- 1 tsp. vanilla
- 3 Tbsp. OJ concentrate
1. Cream shortening and sugar for 3 minutes.
2. Add eggs and then milk to sugar mixture until blended.
3. Sift dry ingredients together and add a little at a time to the mixer.
4. Add OJ and vanilla.
5. Transfer batter to greased and floured loaf pans and bake at 350 for 1 hour. Cool for at least 20 minutes then remove from baking pan and cool for an additional 30 minutes.
This cool, sweet classic is a traditional post-BBQ dessert.
- ¾ cup sugar
- ¼ cup cornstarch
- ½ tsp. Kosher salt
- 6 egg yolks
- 3 ½ cups milk
- 2 Tbsp. unsalted butter, cubed
- 1 Tbsp. vanilla extract
- 1 Tbsp. dark rum
- 5 medium bananas, sliced
- 1 12 oz. box Nilla Wafers
- 1 cup heavy cream
- ¼ cup confectioners’ sugar
1. Whisk together sugar, cornstarch, salt, and yolks in a 4-quart saucepan. Whisk in milk and bring to a simmer over medium heat. Cook, stirring until custard thickens.
2. Remove from heat; whisk in butter, vanilla, and rum. Let cool.
3. Place 1/3 of wafers over bottom 8”x8” dish; top with 1/3 bananas; cover with 1/3 pudding; repeat two more times.
4. Whisk cream and confectioners’ sugar to stiff peaks; spread over top.
You don’t even have to go camping to enjoy this dessert.
- 2 cups finely-crushed graham cracker crumbs
- ¼ cup sugar
- ½ cup unsalted butter, melted
- 1 1/3 cups milk chocolate morsels
- 3 cups mini marshmallows
1. Preheat oven to 375 degrees. Line 9”x9” baking pan with foil. Set aside.
2. In medium bowl whisk together the graham cracker crumbs, sugar and melted butter until all the crumbs are moistened.
3. Press 1 ½ cups of the crumbs firmly into the bottom of the prepared baking pan and sprinkle chocolate morsels on top followed by a layer of marshmallows.
4. Sprinkle the remaining ½ cup of graham cracker mixture over the top of the marshmallows.
5. Bake for 15 minutes, until the marshmallows are bubbly. Switch the oven to the broil setting, and boil for about a minute, watching carefully, until the tops of the marshmallows are golden brown.
6. Cool completely on a wire rack, then transfer the bars to the refrigerator to cool.
7. Cut into squares.
While you have the gill out, make some grilled stone fruits. They are delicious with ice cream or the perfect topper for Grandma Meyer’s pound cake.
- 6 oz. golden caster sugar
- 1 vanilla pod, split in two
- 5 cardamom pods
- 1 lime, zest and juice
- 6 apricots, halved and stoned
- 3 peaches, quartered and stoned
- 3 nectarines, quartered and stoned
1. Heat oven or grill to 425 degrees.
2. Add the sugar, vanilla pod, cardamom, lime zest and juice into a food processor, then blitz until blended.
3. Place the fruit into a shallow baking dish, then toss in the sugar mixture.
4. Roast for 20 minutes until the fruits have softened, but not collapsed and the sugar and fruit juices have made a sticky sauce.