Strawberry Danish Dessert

Ingredients:
     1 package of white or yellow cake mix
     1 package Danish strawberry dessert (Junket brand)
     1 ½ cups of water
     1 can or small bag frozen raspberries or strawberries
     3 cups fresh strawberries, cut up
     1 pint whipped cream
     1 cup powdered sugar
     1 - 8 ounce package of cream cheese

Directions:

Bake half of a cake mix in a 9 x 13 inch pan until golden at 350 degrees according to the directions on the package. Remember that since only have the cake is being cooked it will take less time to bake.

Mix the package of Danish dessert with water in a saucepan. Bring to a boil and cook until thick and glossy (about 1 minute). Add 1 can or bag of frozen raspberries or strawberries, then add about 3 cups fresh cut up strawberries. Mix well.

Whip the cream until stiff then add the powdered sugar and cream cheese. Mix together well and spread on top of the cooled cake.

Spoon the Danish strawberry mixture over the filling and put in refrigerator. Cover until ready to serve.

*The Danish Dessert is sometimes hard to find.  In Utah it can be found at Smith's.  For the rest of us, it can be found online with a search engine.  In bulk, it can be bought on amazon at $16.80 for 12.  There are a few other sites that carry it as well.  No matter what it takes, this cake is definitely worth it!  

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Banana Bread

Ingredients:

     2 cups flour
     ½ tsp. salt
     ½ tsp. baking powder
     1 tsp. baking soda
     1 tsp. cinnamon
     2 cups sugar
     2 cups bananas, mashed
     ¾ cup butter, melted
     2 eggs
     Walnuts, chopped
     Sugar

Directions:

Mix together the flour, salt, baking powder, baking soda, cinnamon and sugar. Hand mix in the bananas, butter and eggs. Put in greased and floured baking pans. Sprinkle with walnuts and sugar on top of the loaves. Bake at 350 degrees for around 50 minutes. Start checking on the bread after it has cooked 40 minutes.

*For this recipe I used smaller loaf pans so the cooking took less time.  Make sure that you keep an eye on the bread because you don't want it to overcook.

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Hummingbird Cake

This is the Hummingbird Cupcake recipe, but done as a cake instead... hmmmm... so good!

Ingredients for the cake:

     3 cups flour
     1 tsp. baking soda
     1 tsp. ground cinnamon
     ½ tsp. salt
     1 cup unsalted butter, melted and cooled
     2 tsp. pure vanilla extract
     2 cups sugar
     3 large eggs
     2 cups mashed ripe banana (about 3 large)
     1 – 8 ounce can crushed pineapple, drained
     1 cup chopped walnuts or pecans (optional)
     1 cup unsweetened desiccated coconut  
     Batch of cream cheese frosting

Directions:

Preheat oven to 350 degrees.  Spray pan with Pam.  In a medium bowl, whisk together flour, baking soda, cinnamon, and salt.  In the bowl of an electronic mixer, fitted with the paddle attachment, beat butter, vanilla, and sugar until combined, about 2 minutes.  Add eggs one at a time.  Beat at medium speed until mixture is pale yellow and fluffy, about 3 minutes.  Add banana, pineapple, walnuts (if desired), and coconut to the egg mixture.  Mix until combined.   Gradually add in flour mixture to the egg mixture.  Fill the cupcake liners about 2/3rds full with batter.  Bake until golden brown and a cake tester comes out clean, about 45 to 55 minutes.

Cool completely and then frost.

Cream Cheese Frosting Ingredients:

     8 ounces cream cheese, room temperature
     1 tsp. pure vanilla extract
     ½ cup unsalted butter, cut into small cubes, room 

          temperature
     1 lb. powdered sugar

Directions:

Beat cream cheese and vanilla until light and creamy, about 2 minutes.  Gradually add in butter and then the sugar.  Use immediately or refrigerate.  If you do refrigerate the frosting, then it is best to bring the frosting back to room temperature before using.

*We found the desiccated coconut at Albertson's in the section where they carry the brand "It's Delish."  If you can't find any in your area, substitute regular shredded coconut for the desiccated coconut. 

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Barbeque Ribs (NEW!)

Ingredients:

     3 slabs of pork baby back ribs
     1 cup water
     salt and pepper
     Favorite barbeque sauce

Directions:

Place the ribs on a large cookie sheet with sides.  Add the water and cover the ribs with foil.  Put in the oven and steam for 3 hours at 250 to 300 degrees.  When done, remove the juice. Salt and pepper the ribs.  Use favorite barbeque sauce and brush on the ribs. Cook the ribs on the grill. When turning over, brush the ribs again until well coated.  Remove and enjoy!

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Simple Baked Potatoes (NEW!)

Ingredients:

     Potatoes

     Extra Virgin Olive Oil

     Salt and Pepper

Directions:

Wash the potatoes.  Quarter the potatoes and then cut the four pieces in half again.  Put the slices in a bowl and coat with extra virgin olive oil.  Add salt and pepper.  Pour out onto a baking sheet and bake at 400 degrees for 20 to 30 minutes until golden.

Simple, quick and tasty as can be!

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Cookie Dough Truffles (NEW!)

Ingredients:

     1/2 cup butter, softened
     3/4 cup packed brown sugar
     2 cups flour
     1 - 14 ounce can sweetened condensed milk
     1 tsp. vanilla
     1/2 cup miniature semisweet chocolate chips
     1/2 cup chopped walnuts, optional
     1 1/2 lbs. semisweet or milk chocolate candy coating, 

          chopped
        *Another alternative is half milk chocolate

          and half white chocolate mixed together*

Directions:

In a mixing bowl, cream the butter and brown sugar until light and fluffy.  Add the flour, milk and vanilla; mix well.  Stir in the chocolate chips and walnuts.  Shape into 1 inch balls; place on waxed paper-lined baking sheets.  Loosely cover and refrigerate for 1 to 2 hours or until firm.

In a microwave-safe bowl or chocolate melting double boiler, melt candy coating, stirring often until smooth.  If melting in the microwave heat in small intervals of 15 to 30 seconds.  Stir after each interval.  Dip cookie balls in the coating and place on waxed paper-lined baking sheets.  Refrigerate until firm, about 15 minutes.  If desired, remelt remaining candy coating and drizzle over candies.  Store in the refrigerator.

Yield: 5 and 1/2 dozen

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Tortellini Soup (NEW!)

Ingredients:

     1 lb. Italian Sausage
     1 clove Garlic 
     ½ cup dried onion
     5 cups chicken broth
     2 cups carrots, sliced
     1 - 15 ounce can tomato sauce
     1 - 28 ounce can stewed tomatoes
     ½ can kidney beans
     1 lb. cheese tortellini, fresh or frozen
     2 cups zucchini, diced

Directions:

Brown the sausage and then drain the grease. Place in a pot with garlic, onions, chicken broth, carrots, tomato sauce and stewed tomatoes. Bring to a boil, then simmer for approximately 1 hour. Add the tortellini, zucchini, and beans. Cook another 10 minutes or until the zucchini is tender. Serve with Parmesan cheese. Pin It

New Updates for the Cookbook

Since publishing the book at the end of last year, we have found a few new favorites.  For those of you who have the book, check out the link on the right hand side called "PDF Format" under the title "Cookbook Updates."  Here you can download the recipes and then cut and paste them into your book in the lined pages at the end of each section.  As more recipes are added we will add more downloads to this link.  If you don't have the book, don't despair too much, because we will still be featuring new recipes as well as favorites from the book here on Sue's Favorites. Pin It

A New Adventure in Cooking

After years of collecting fabulous recipes and finally producing a cookbook, we venture to take Sue's Favorites to the Web.  We will be featuring recipes from the book as well as some new favorites.  A few of these recipes are family heirlooms and all of them are family favorites.  May our favorites become some of your favorites as we take Sue's Favorites on a new cooking adventure. Pin It