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Susie's Recipes
BISCUIT PUDDING
4 eggs
2 cups milk
½ cup sugar
½ cup raisins (optional)
½ cup coconut (optional)
2 ½ cups cold biscuit crumbs
½ teaspoon vanilla
½ teaspoon ground cinnamon
or nutmeg
Mix all ingredients and bake in lightly greased baking dish for
40 to 50 minutes at 350 degrees.
Sin Cake
1st Layer: 1 cup flour
1 cup chopped walnuts
1 stick margarine (1/2 cup)
Mix ingredients and press onto bottom of 13” x 9” pan.
Bake at 350 degrees for 20 to 25 minutes, until slightly brown.
Cool before continuing.
2nd Layer: 1 cup sugar
8 oz package cream cheese
½ large container cool whip
Mix sugar and cream cheese until fluffy, fold in cool whip.
Spread evenly over cooled crust.
3rd Layer: 1 large package instant vanilla pudding
1 large package instant chocolate pudding
3 cups milk
Mix puddings and milk approximately 2 minutes, until thickened.
Spread evenly over previous layer.
4th Layer: ½ large container cool whip
1 Hershey Bar, grated
Top with rest of Cool Whip and sprinkle with grated Hershey Bar
Refrigerate 8 hours
5 Lb Fudge
Bring to a boil for 4 to 4 ½ minutes: 4 ½ cup sugar
1 large can of evaporated milk
1/3 stick margarine
Pour over: 1 lb semi-sweet chocolate
1 lb milk chocolate
1 pint marshmallow cream
2 cup salted nuts
Stir until well mixed and pour into buttered pan
Chocolate Covered Cherries
2 packages of powdered sugar
1 stick oleo
2 – 3 cup chopped nuts (finely)
1 can sweet condensed milk
1 teaspoon vanilla
Mix altogether
2 large jars maraschino cherries
Refrigerated overnight
In double boiler melt a block of paraffin
2 8 oz packages semi-sweet chocolate
2 teaspoons vanilla
Stir until smooth
Dip cherries in chocolate on toothpicks and let dry
Sherried Walnut Halves
1 ½ cup brown sugar
½ cup sherry
½ teaspoon cinnamon
2 – 3 cups walnuts halves
Boil to soft ball first 3 ingredients until cloudy. Separate walnuts and let dry.
Lemon Jello-O Cake
1 package yellow cake mix
1 package lemon Jello-O
¾ cup water
¾ cup Wesson Oil
Mix 3 minutes
4 eggs added one at a time
Bake in oblong pan grease and flour 13 x 9 at 350 degrees for 45 minutes
While warm prick top with fork
Mix 2 cups powdered sugar
3 tablespoons lemon juice
Pour over cake
Pound Cake (Mama and Frances Howard)
1 lb creaming butter
2 2/3 cup sugar
3 ½ cup shifted flour
8 medium eggs
1 teaspoon vanilla
8 tablespoons coffee cream (1/2 cup) or ¼ cup evaporated milk and ¼ cup
whole milk
Separate eggs
Beat egg whites adding 6 level tablespoons of sugar
Place in refrigerater
Cream butter and sugar until light
Add egg yolk 2 at a time
Beat well at each addition
Add flour and milk alternately
Add vanilla
Beat thoroughly
Fold in egg whites
Pour in lightly greased tube pan
Bake for 1 hour and 25 minutes at 300 degrees
Makes large tube cake pan or Bundt pan and one loaf pan
Plum Cake
2 baby jar’s of baby plums
2 cup of sugar
2 cup of self rising flour
3 eggs
1 cup Wesson Oil
1 teaspoon ground cloves
1 teaspoon cinnamon
1 cup chopped nuts
Bake in tube pan at 325 degrees for approximately one hour
Glaze:
1 cup or ¾ cup powdered sugar
Juice from two squeezed lemons
Spring Temptation Pie
1 cup boiling water
1 package Jell-O Lemon Flavored Gelatin
1 cup orange or lemon sherbet
2 cups thawed cool whip
2 cups miniature marshmallows
1 can (8 oz) crushed pineapple (drain)
1 prepared graham cracker crumb crust (9 oz)
Stir boiling water into gelatin in medium bowl 2 minutes or until completely
dissolved. Stir in sherbet; mix until melted. Refrigerate 25 minutes or until
gelatin mixture is slightly thickened. Fold in whipped topping, marshmallows
and pineapples.
Pour into crust.
Freeze until firm
Rice Pudding
4 cups milk
1 cup Minute Original Rice
1 egg, well beaten
¼ cup raisins (optional)
1 package (4 oz size) Jell-O
¼ teaspoon ground cinnamon
vanilla flavor pudding
1/8 teaspoon ground nutmeg
Gradually stir milk and egg into pudding mix in saucepan. Add rice and raisins.
Stir over medium heat until mixture just comes to a boil. Cool 5 minutes, stirring
twice.
Pour into dessert dishes or serving bowls. Sprinkle with cinnamon and nutmeg, serve warm.
Rich Pecan Pie
1 ½ cups log cabin syrup
¼ cup margarine
¼ cup sugar
1 ½ cup pecan halves
1 unbaked 9 inch pie shell
3 eggs slightly beaten
1 teaspoon vanilla
Dash salt
Heat oven to 375 degrees
Combine syrup, margarine and sugar in saucepan. Bring to a boil; boil gently
5 minutes, uncovered, stirring occasionally. Cool slightly.
Place pecans in pie shell
Mix eggs, vanilla and salt
Gradually stir in cooled syrup mixture
Pour over pecans in pie shell
Bake 35 to 40 minutes or until when knife inserted near center comes out clean
Banana Split Desert
2 cups crushed graham crackers
1 stick soft margarine
Mix and press in 9 x 13 pan
1 box powdered sugar
2 sticks margarine
2 eggs
Beat 10 minute until fluffy
Spread over first layer
5 bananas – cut in long direction and spread over second layer
1 large can of crushed pineapples (drained)
Spread over third layer
1 large cart of cool whip
Spread over fourth layer
Sprinkle with nuts & cherries Butter Cake
1 cup margarine/butter softened
2 cups sugar
6 eggs
2 cups flour
1 teaspoon vanilla
Cream butter until light. Add sugar, eggs and flour to butter mixture
Add vanilla. Place in greased and floured pan (10 inch bundt pan) 350 degrees
for 1 hour
Ugly Cake
1 pkg 2 layer yellow cake mix
1 can 16 oz fruit cocktail
2 1/3 cup baker’s angel flake coconut
2 eggs
½ cup firmly packed brown sugar
½ cup butter or margarine
½ cup sugar
½ cup evaporated milk
Combine cake mixture, fruit cocktails (including syrup), 1 cup of coconut and
eggs in large bowl. Blend, then beat at medium speed for 2 minutes. Pour into
greased and floured pan (13 x 9). Sprinkle with brown sugar. Bake at 325
degrees for 45 minutes. Bring butter, sugar and milk to a boil in a small saucepan,
boil 2 minutes. Remove from heat. Stir in remaining coconut. Spoon over hot cake
pan.
Velvet Cake and Icing
2 – 3 tablespoon cocoa
2 ¼ - 2 ½ cup shifted flour
2 oz red food coloring
½ to ¾ teaspoon salt
½ cup margarine
1 cup buttermilk
1 ½ cup sugar
1 teaspoon vanilla
2 eggs
1 teaspoon vinegar
1 to 1 ½ teaspoon soda
Make paste of cocoa and food coloring. Cream margarine and surgar; add
eggs. Combine sifted flour with salt. Divide flour into three parts and milk
into two parts. Add alternately to cream mixture, beginning with and ending
with flour. Beat well after each addition. Add vanilla. If using mixer remove
mixer blades and fold in vinegar and soda carefully. Pour mixture in equal
portions into two 9 inch layer pans (greased and floured).
Bake at 350 degrees for 25 to 30 minutes.
Icing:
1 cup milk
1 cup sugar
4 to 5 tablespoons flour
½ cup margarine
½ cut shortening
1 teaspoon vanilla
In a sauce pan, add a little milk to the flour stirring until all lumps are gone.
Add remaining milk. Cook stirring constantly until thick. Cool
Chill in refrigerator until very cool. Add remaining ingredients and beat well.
Spread between and on top and sides of both layers.
