Black Eyed Susan Recipes

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

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 SPRITZERS

Steps:

• In a pitcher, stir together the pineapple, orange and lemon juices, white rum, rye whiskey, orange liqueur and Simple Syrup to taste. Add the orange and lemon slices, then cover and refrigerate for at least 1 hour and up to 8 hours.
• Divide among 6 Collins glasses filled with ice. Top off with a splash of sparkling water and a few teaspoons of the black rum. Serve immediately.
• Combine the sugar and 1/2 cup water in a small saucepan. Bring to a boil over high heat and cook until the sugar is melted, about 3 minutes. Remove from the heat, let cool to room temperature, then cover and chill until cold.

BLACK EYED SUSANS

Steps:

• Blend butter and cheese together.
• Mix with flour, salt and cayenne pepper to form dough.
• Chill.
• Roll out thinly and cut into small rounds with biscuit cutter.
• Place date half on one side of dough round; fold remaining dough over.
• Pinch edges together like a turnover.
• Bake on non-stick cookie sheet at 250*F to 300*F for 30 minutes.
• Roll in sugar while hot.
• Serve warm.

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 SALAD

Steps:

• Combine the black-eyed peas, corn, pimentos, celery, and onion in a mixing bowl; set aside. In a separate bowl, whisk together the vinegar, sugar, Worcestershire sauce, garlic salt, and pepper. Slowly whisk in the vegetable oil until the dressing emulsifies. Stir the dressing into the vegetables until evenly coated. Refrigerate 4 hours to overnight before serving.

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.