Black Eyed Susan Cake Recipes

BLACK-EYED SUSAN

Steps:

• Combine 2 ounces each orange juice and sour mix and 1 ounce each bourbon, peach schnapps and vodka in a cocktail shaker with ice. Shake vigorously, then strain into a tall glass filled with ice. Garnish with an orange slice and a maraschino cherry.

BLACK-EYED SUSAN

Steps:

• Place desired amount of ice in a rocks glass. Pour vodka, rum, Triple Sec and juices into glass. Stir; serve with a lime slice and cherry.

BLACK-EYED SUSAN COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and extract. Combine the flour, baking powder and salt; gradually add to creamed mixture. Divide dough in half so that one portion is slightly larger than the other; shape each into a disk. Wrap in plastic; refrigerate for 1-2 hours or until easy to handle. , On a lightly floured surface, roll larger portion of dough to 1/8-in. thickness. Cut with a floured 3-in. round or scalloped cookie cutter to make flower bottoms. Place 1 in. apart on greased baking sheets. Repeat with remaining dough using a floured 2-3/4-in. flower or scalloped cookie cutter to make an equal number of flower tops., Bake larger cookies at 350° for 8-10 minutes or until golden brown; bake smaller cookies for 5-7 minutes or until golden brown. Remove to wire racks to cool completely., In a small bowl, combine the confectioners' sugar, milk, extract and, if desired, food coloring; mix until smooth. Immediately spread over cooled cookies. Stir additional confectioners' sugar into remaining glaze to thicken; spread a small amount on bottom of smaller cookies; place over larger cookies. Top with gumdrops.

BLACK-EYED SUSAN CAKE

Steps:

• Preheat oven to 375°F.
• Grease and flour two 8-inch cake pans, or grease and line with circles of parchment paper.
• CAKE: Cook apricots in 2 cups water, about 12 minutes, until very soft.
• Measure out 1 cup apricots and liquid; set aside.
• Put remaining apricots and liquid in blender and puree.
• Add peas to blender and puree again.
• Put oil, brown sugar and eggs in mixing bowl; beat on high 3 minutes or until creamy.
• Whisk flour, cinnamon, cloves, baking soda and baking powder in separate bowl.
• Pour egg mixture over puree and fold together.
• Gently fold in flour mixture.
• Fold in raisins and pecans, if using.
• Pour into prepared cake pans.
• Bake 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean.
• Remove from pans and cool completely on wire racks.
• FROSTING: Beat cream cheese in mixer until creamy.
• Beat in remaining ingredients. Frosting will be soft but it will firm upon standing.
• Place one cake layer on plate and spread reserved apricots over it.
• Top with second layer.
• Spread frosting over top and sides of cake.
• TO DECORATE: Cut apricots into slices.
• Place chocolate kiss or star on cake, and arrange 8 apricot "petals" around it, skin side up.
• Repeat until cake is covered.

BLACK-EYED SUSAN

Steps:

• Fill a 12 oz glass with shaved ice.
• Add the vodka, rum and Triple Sec.
• Squeeze in the lime wedge and drop into glass.
• Fill with equal parts pineapple and orange juice.

BLACK EYED SUSANS

Steps:

• Combine butter, sugars, egg, vanilla and peanut butter until creamy.
• Sift flour, soda and salt together and add to creamed mixture.
• Force batter thru flower disk of cookie press onto greased cookie sheet.
• Put a chocolate chip in center of each.
• Bake@375 F for 12-15 minutes.