Judy

Judy
Welcome to Recipes For Judys' Foodies

Golden Butter Cake with Chocolate Marshmallow Frosting

6 egg yolks
1 cup milk
2 tsp. vanilla
1 1/2 cup sugar
1 Tablespoon + 1 tsp. Baking Powder
3/4 teaspoon salt
12 Tablespoons butter
3 cup flour

Mix yolks, 1/4 cup of the milk & vanilla. Put all dry ingredients in mixing bowl. Beat in butter till like crumbs. Beat in remaining milk. Now slowly beat in egg yolk mixture. Beat till smooth. Pour into a greased & floured 9x13 pan & bake 350 degrees 25 -35 minutes. Poke holes in cake with an object about the diameter of a drinking straw. Pour Chocolate Marshmallow Frosting over warm cake. Smooth for an even finish.

Chocolate Marshmallow Frosting
3 cups semi sweet chocolate chips
1 bag marshmallows
1teaspoon vanilla
dash of salt
1/2 to 1 cup of light cream
2 cups powdered sugar
Microwave chocolate chips on 50% power till melted about 2 minutes. Stir 1/2 thru and again when melted to smooth. Add marshmallows & microwave full power till melted about 1 1/2 minutes. Stir till smooth. Now beat in cream & sugar till texture is frosting consistancy. Add more or less as you prefer. Frost warm cake. Frosting will pool down in holes and smooth over the top. Delicious!

Sunday, August 17, 2014

Fresh Peach & Blueberry Sticky Cake

                                                                          

This soft, moist cake is packed with flavor from summers freshest in season fruits, Peaches & Blueberries! The best of both mixed together to give a delightful dessert!
 
1 Cup Butter Softened
1 & 1/2 Cups Sugar
3 Large Eggs
3 Cups Flour
1 & 1/2 TSP Baking Soda
1 Cup Plain Yogurt or Sour Cream but Yogurt is BEST!
2 TSP Vanilla Extract
3 Cups Thinly Diced Peeled Ripe Peaches
1 Pint Fresh Blueberries
1 Cup Peach Jam Or Blueberry Jam as you can see I used Peach, homemade or bought is OK!
 
Cream the soft butter, beat in eggs & beat until fluffy. Beat in vanilla. Stir flour & baking soda together mixing well. Now add flour mixture alternating with some of the yogurt until you have all combined. Now stir in the peaches & the blueberries. Spray a large deep pan, mine was 10 x 15. Gently pour batter into the pan & smooth out the top. Bake in a 350 degree oven for 45 minutes to an hour. Test with a cake tester, or toothpick it should come out with no wet batter! As soon as cake is out of the oven warm the jelly so it is thin in texture. I did mine in the microwave for 45 seconds on high.  Spoon hot jelly over the hot cake. Let cool. This is a GREAT CAKE!

Wednesday, August 13, 2014

Bread & Butter Pickles Ala Judys Foodies!

                                                                             

Sweet & Tangy thinly sliced, these have a very nice crunch to them;  Bread &  Butter Pickles! One of the most favorite Pickle varieties! I myself only like Dill but my daughter LOVES Bread & Butter Pickles! So I made a small batch just for her! This recipe makes 1 quart so if you want, double or triple this recipe for larger batches! I made these as a refrigerator pickle & did not process them as if they were to be canned! These will keep indefinitely as they are brined! Go ahead & try Bread & Butter Pickles!

4 Cups Thinly Sliced Washed Cucumbers
1/2 Of  Vidalia Sweet Onion
I did these together in my food processor!
Place these in a deep bowl & sprinkle then toss with 1/8 Cup of Salt. Cover with 2 ice cube trays of ice cubes & let sit for 3 hours!
Now when your 3 hours are up DRAIN the veggies DO NOT RINSE! Now make your brine!
BRINE:
2 Cups Sugar
3/4 TSP Turmeric
3 TBS Pickling Spice
1 & 1/2 Cups Vinegar
Bring to a boil & then dump in cucumbers & onions that you prepared. Stir gently as you cook on a low boil for 5 minutes. Refrigerate! Let marinate for 24 hours before you serve these beauties so you get that marvelous blend of flavors! HAPPY PICKLING FOODIES!


Monday, August 4, 2014

Lemon Cake Roll with Bluberry Filling!

                                                                        

Soft lemon sponge cake stuffed with fresh blueberry filling makes this dessert delicious plus it I fun to make! serve with a dollop of whipped topping or ice cream for extra oomph!


Blueberry Filling                   
2 pints fresh blueberries
2 cups water
1/2 cup sugar
1 tsp lemon juice
dash of salt
2 TBS cornstarch stirred into 1/2 cup cold water
Place first five ingredients in heavy saucepan & bring to a boil. Stir & cook about 3 minutes. Stir in the cornstarch solution & cook until thick . Remove from heat & chill. OR use 1 can blueberry pie filling but I like using fresh blueberries in berry season!
OR just use your Home Made Blueberry Jam (recipe on this blog) as this is a typical Jelly Roll Cake!
CAKE BATTER
3 eggs
1 cup sugar
3 TBS. milk
1 & 1/4 cups flour
1/2 tsp salt
1 & 1/2 tsp baking powder
1 tsp Lemon Flavoring
Dash or 2 of Yellow Food Coloring
Preheat oven to 375 degrees.
Beat eggs till thick . Beat in sugar till thick & nice batter consistency. Add liquids & beat. Stir all dry ingredients together & fold into batter with a whisk. Cover your jelly roll pan or cookie sheet with edges, with parchment paper. Pour batter into pan & even out with spatula. Bake 10 to 15 minutes BUT DO NOT OVER BAKE . While cake is baking use a clean towel & cover surface with a coating of powdered sugar. As soon as cake is done dump out onto towel. CAREFULLY peel of parchment paper & then roll cake up into towel so you have a long roll. Let cool rolled up on a cake rack. Once cool unroll onto a long pan & spread with chilled blueberry filling. Roll back into the long roll & cover roll with plastic wrap to keep surface from drying out. Keep chilled until ready to serve.









 

Friday, August 1, 2014

Elegant & Easy Blueberry Angel Food Cake

This mile high stunning cake was photographed not on the day I made it but on the second day. It not only traveled well it stayed almost close to perfect! On day one the blueberries did not bleed into the pristine white frosting! My daughter & her family could not all get together the night I made the cake but held it until the next day, & I was pleased at how beautiful it still looked!
Delicious & Pretty!
1 Box Angel Food Cake Mix made as directed on package.
Blueberry Filling:
2 Pints Blueberries, washed
1 Cup Sugar
3 heaping TBS Cornstarch
1 Cup Water
Dash of Salt
Mix Sugar, Salt, & Cornstarch in a deep saucepan. Add water & bring to a boil stirring the entire time. As soon as this starts to thicken dump in blueberries & cook & gently stir until bubbling & nicely thickened. Remove from heat & chill. YOU COULD CHEAT & USE CANNED BLUEBERRY PIE FILLING, but I use fresh berries! Next make frosting!
Frosting:
1 Cup Sugar
1/3 Cup Water
1/4 TSP Cream of Tartar
Dash of Salt
2 Unbeaten Egg Whites
Stir sugar, salt & cream of tartar together in a saucepan. Add water & bring to a rolling boil. Slowly beat the hot syrup into the egg whites, use a deep mixing bowl for this. As you slowly beat in the syrup beat on low & beat for 1 minute. Now beat on high for 7 minutes. You will get high glossy peaks. Beat in 1 TSP Vanilla. Now assemble the cake!
Place the Angel Food Cake on a nice platter. Put a dollop of the frosting down in the center well. Now put the thickened blueberries down the well and out onto the top of the cake about 2 inches wide. Now cover the rest of the cake with the frosting saving a nice dollop to swirl on the top the center of the cake! Refrigerate until ready to serve! BEAUTIFUL & DELICIOUS!

                                                                          

Wednesday, July 16, 2014

Cucumber & Onion Salad Judys Foodies Style!

                                                                          
Try this the next time you make Cucumber & Onion Salad!
Fresh Cucumbers cut in thin slices, as many as you like!
Red Onion Cut in thin slices as much as you like!
1 Cup Vinegar
1 Cup Sugar
Bring Vinegar & Sugar to a boil stir until sugar has melted. Pour that over your Onion & Cucumber slices. Chill well! DELICIOUS & SO PRETTY! The vinegar sugar solution takes on a nice pink color from the Red Onion! 

Beautiful Blueberry Tart!

                                                                        
Awesome, Blueberry Season one of my favorites! This Tart shows them off to perfection! The buttery cookie like crust is the bed for all those plump sweet berries that you cook into a nice pie filling! Topped with spicy sweet crunchy crumbs, this dessert has something for EVERYBODY!

CRUST:
1 Egg Yolk Beaten
1 TBS Sour Cream
1/2 TSP Vanilla
1&1/4 Cup Flour
2/3 Cup Powdered Sugar
Dash of Salt
1 Stick Butter ( YUP 8, TBS)
Milk enough to wet dough a couple of TBS or so!
Beat egg, add sour cream & vanilla & mix all together. Stir all the dry together & then cut in butter to make crumbs. Add the egg mixture & stir well. Add enough milk to get a soft dough with the texture of cookie dough. Now spread dough out into your tart pan. Now gently lay foil into the pan & fill with about 2 cups of raw rice. Bake at 375 degrees for 30 minutes turning pan around 1/2 way at the 15 minute mark. Now remove from oven at 30 minutes & gently lift out foil & rice. Return crust to oven for 5 minutes. Remove & cool. Now make filling:
2 Pints Fresh Blueberries
3/4 Cup Water
1 Cup Sugar
4TBS Cornstarch
Dash of Salt
1 TSP Vanilla
Stir Sugar & Cornstarch together, place in a deep saucepan. Stir in water & vanilla, & salt. Cook on high just before this comes to the boil add washed & drained Blueberries. Cook & stir until thick & bubbly! Once thickened remove from heat & cool. While this cools make the CRUMB TOPPING:
TOPPING:
1 Heaping Cup of Flour
1/2 Cup Sugar
Dash of Salt
1 TSP Cinnamon
2 TBS Shortening
Stir all dry together. Cut in shortening for crumbs. Once you have a gravel like mixture spread out on a cookie sheet & bake in the 375 degree oven for about 12 minutes stirring at 8 minutes. WATCH CLOSELY you want nicely browned crumbs NOT BURNT! Once crumbs are brown remove from the oven. Place Blueberry filling in your baked crust & sprinkle a generous amount of the crumbs over the top! Let tart cool, serve topped with Whipped Cream or Vanilla Ice Cream!

Tuesday, July 8, 2014

Tristan Johnsons' Cherry Pie

                                                                                            
This is Tristan Johnsons' very first Cherry Pie. his first pie he ever made & his first taste of Cherry Pie & it was a success on both points! Tristan is here for a summer visit & he kept asking me to make him Cherry Pie. When I asked if he wanted to help, his grin was from ear to ear. For a ten year old boy he attacked this project with adult tenacity! He made the crust & rolled it out, he helped cook the filling & he cut out the lattice top! Normally I would have crisscrossed the lattice work but our filling was hot & it would have been a little dicey so we settled for our easy version. The pie turned out wonderful & was WONDERFUL GOOD TOO! Hurray for Tristan & his Cherry Pie!
                                                  

 


CRUST: 2 Cups Flour
1 TSP Salt
1 TSP Sugar
Stir all of the above together. Cut in 1/3 Cup Shortening & 1/3 Cup Cold Butter Cut in until you have fine crumbs or as Tristan said I have sand! Now stir in enough cold water until dough pulls together. About 5 TBS Ice Cold Water. do not over work your dough. Now take about 2/3 of the dough & roll out on a well floured surface big enough to fill the bottom & sides of a 9 inch pie pan. Place dough in the bottom of the pan & out over the sides. Now roll out the rest of the dough so it is large enough to cover the top of the pie. Cut into strips for your lattice top. Let lay on the surface until you have your pie shell filled. Now lets make that filling!
FILLING:
2 Cans of Premium Pie Cherries 15 oz Cans Drain the juice into a deep sauce pan. Set cherries aside. Mix together 1 Cup Sugar with 3 heaping TBS of Cornstarch & a dash of salt. Slowly whisk that into your cherry juice. Cook over medium high stirring the entire time until mixture is thick & bubbling. Once thick pull from  heat & whisk in 1 TBS Lemon Juice & 1 TSP Almond Flavoring & 1TBS Butter! Stir together. Now add enough red food coloring to get the desired red cherry color you desire. We added about 6 drops. Stir well. Now dump the mixture into your unbaked pie shell. Lay dough strips across the top like in the photo. Bake for 10 minutes at 375 degree preheated oven. Reduce heat to 350 degrees & bake for about 35 minutes  to 45 minutes until crust is nicely brown & filling is bubbling. Remove from oven & let cool. DELICIOUS! Great served with vanilla ice cream or whipped topping & if you are like Tristan you have both!