Desserts at Cooking With SusieQ

Welcome to Cookin' With SusieQ's Dessert Page!
I hope that you will send me your special Dessert recipes.

Desserts

This recipe was sent to me by Greg Ballard aka Abowhunr.
Better Than Sex Cake

1 package of yellow cake mix
1 can crushed pineapple (20 oz.) in own juice
3/4 cup sugar
2 packages (3.5 oz) instant vanilla pudding
3 cups whole milk
Cool whip
Cherries

Bake cake as per instructions on box
Cook the pineapples and the sugar together in a saucepan for 20 minutes, stirring to keep the mix from sticking.
Prick the top of the cake with a fork,
lightly across the surface of the cake
Pour the sugar/pineapple mixture over the top of the cake, and let the mixture cool completely
Mix the pudding mix and the milk together, and spread this mix over the top of the cake
Spread the cool whip over the top of the cake and place the cherries into the cool whip.
Guaranteed to make a smile appear. :-)

This recipe was sent to me by Janice Baer aka Tumbleweed
Ooey Gooey Caramel Chewy Bars
1 cup butter or margarine
1 1/3 cup oats
1 1/3 cup brown sugar, packed
1 1/3 cup flour
1/2 tsp. baking soda
1/4 tsp. salt
1 pkg. caramels (14 oz. bag)
1/3 cup milk
(or can use jar of caramel sauce & omit milk)
1 cup (6 oz.) chocolate chips
1/2 cup chopped walnuts
1/4 cup oats

In a 350 degree oven, melt butter in 9 x 13 in. pan.
Combine next 5 ingredients in same pan.
Spread and gently press mixture in pan. Bake for 12 minutes. Meanwhile, melt caramels and milk in medium-sized saucepan on med-low heat, stirring continually.
Pour over baked crust. Top with chocolate chips and nuts. Sprinkle with remaining oats to cover any bare areas.
Bake for 10 minutes. Cool on wire rack.
Refrigerate to set caramel if desired. ENJOY!!! :-)

These recipes are some I have been fixing for years. Enjoy! SusieQ
Dole's Holiday Ambrosia
1 can (20 oz.) Dole Chunk Pineapple in juice or syrup
1 can (11 oz.) Dole Mandarin Orange Segments
1 ½ seedless grapes
1 cup miniature marshmallows
1 cup flaked coconut
½ cup nuts
¾ cup dairy sour cream* (*or vanilla yogurt)
1 tbs. sugar

Drain pineapple and oranges.
Combine pineapple, oranges, grapes, marshmallows, coconut, and nuts.
Mix sour cream and sugar. Stir into fruit mixture.
Chill, makes 4 to 6 servings.

Coconut Mounds
2-12 oz. boxes of Angel Flake coconut
1 box conf. sugar
1 stick melted margarine
1 tsp. vanilla
1 can Eagle brand milk
½ bar paraffin wax
1-16 oz. chocolate semisweet chips

Melt together on low in a double boiler paraffin wax (note: use ½ thick bar or 1 thin bar) and chocolate chips.
Mix together top five ingredients press into two long Pyrex dishes and let chill overnight or put into freezer for 10 to 15 minutes.
Cut into squares and dip into wax and chip mixture.
Let cool on a wax paper or foil. Keep in refrigerator.

Sweet Potato Soufflé
3 cups mashed sweet potato
1 ½ cup sugar
2 eggs
1 tsp. vanilla
½ cup milk

Mix with mixer. Put in a baking dish.

Topping:
1/3 cup margarine
2/3 cup light brown sugar
1/3 cup self-rising flour
1 cup nuts

Mix with hands, crumble and spread over sweet potato mixture. Bake at 350º for 30 minutes.

Peanut Butter Fudge
Equal amounts of chocolate and white chocolate
1 ¼ cup of peanut butter
Melt in microwave, stir together, add pecans.
Pour in a buttered dish and cut when cool.

Cherry Nut Pound Cake
1 ½ cup Crisco shortening
3 cups sugar
¾ cup milk
Pinch of salt
6 eggs
3 ¾ cups all-purpose flour
1-10 oz. jar mar. cherries
½ cup nuts
1 ½ tsp. vanilla flavoring
1 ½ almond flavoring

Mix all ingredients and add to a greased/flour tube pan.
Bake 2 hours at 275º

Frosting
3 oz. cream cheese
½ stick butter
½ cup coconut
½ cup nuts
2 cups powered sugar

Pour frosting over cake while hot.
Use ½ 10 oz. jar cherries for decoration.
I cut them in half and place them over the cake.

Japanese Fruit Cake
4 eggs
2 cups sugar
1 cup butter
1 cup sweet milk
4 cups self-rising flour
1 cup raisins
1 cup walnuts
1 cup pecans
1 tsp. of each: clove, nutmeg, all spice, cinnamon

Mix ingredients and bake 350º till done.
Note: this cake makes 4 layers
so I make two 2 layer cakes and share one.

Filling:
2 cups boiling water
2 cups sugar
1 cup crushed pineapple
2 cups coconut
1 tbs. flour
2 lemons grated

Cook filling until it thickens enough to spread over top and sides of cake. Save enough coconut to sprinkle on top.

Strawberry Pudding (Sugar - Free)
1 ½ pt. strawberries
1 small pkg. strawberry Jell-O (sugar-free)
3 cups milk
2 boxes instant vanilla pudding (sugar-free)
1 8 oz. cup sour cream
3 cups Cool Whip
1 box Vanilla Wafers (use regular or sugar-free)

Slice strawberries in half, cutting off ends.
Heat strawberries with Jell-O until it melts. Set aside to cool.
Beat pudding and milk.
Stir in sour cream, and fold in Cool Whip.
Layer dish with a layer of wafers on bottom, layer of cool whip mixture, layer of strawberries, continue, top with cool whip.

Strawberry Pie
Can Eagle Brand Milk
1/4 cup lemon juice
Large Cool Whip
12 oz. frozen strawberries
2 graham cracker crust

Blend lemon juice with milk
Fold in Cool Whip and strawberries.
Pour into pie crust.
Requires Refrigeration.