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!

Friday, February 5, 2016

Beef & Broccoli Judys Foodies Style

                                                                         
As pretty as is a dish can be & as good as it looks!
1 Pound Boneless Beef Short Ribs
1 Fresh Broccoli Crown
1 & 1/2 Cups Fresh Baby Carrots
2 Teaspoons Fresh Ginger or Dried Ginger
1 Teaspoon Fresh Garlic Chopped & crushed
Water
2 Teaspoons Beef Base
Hot Cooked Rice
1 Tablespoon Oil I used Coconut Oil
3 TBS of cornstarch dissolved in 1/4 Cup Soy Sauce
Salt & Pepper to taste!
OPTIONS: You may add any or all of the following. chopped onion. sliced fresh mushrooms, water chestnuts & or Bok Choy
In a large skillet brown the beef in the oil. Cover with water & let simmer until beef is tender about 1 hour. Now add the fresh broccoli that you cleaned & chopped into nice serving size pieces & the whole baby carrots. Add the seasoning & cover with a lid. Allow the veggies to cook until carrots are tender & broccoli is cooked to firm but tender. Serve over the hot rice but thicken the juices in the pan with 3 TBS of cornstarch that has been stirred smooth in the soy sauce. Ladle the hot sauce over the rice, beef & broccoli! 

Beefy Lentil Soup

                                                                             
This is a thick & heart soup!

1 Beef Shank Bone
1 Tbs Oil, I used Coconut but Olive Oil or Vegetable is good too!
1 Onion Chopped
2 Cups Sliced Carrots
2 Ribs celery Chopped
2 Tsp Chopped Garlic
3 TBS Chopped Fresh Parsley or Dried Parsley
1 LB Dried Lentils
1 TBS + 1 Tsp Beef Base
1 Large Container Beef Stock
Water
3 Tbs Cornstarch Dissolved in 1/2 Cup Water
Salt & Pepper to Taste I used white pepper!
In a large pot brown the beef in the oil. Cover with the beef stock & simmer until the beef is tender about 45 minutes. Remove the beef & set aside to cool. Back in the simmering stock add all of the vegetables & seasonings & simmer until the carrots are tender about 45 minutes. Remove the beef from the bone & add to this to the pot . Stir & simmer on medium low for at least one hour but longer is better, add more water if needed. Let cook as long as possible. I cooked mine for about 3 hours. Now stir in the cornstarch mixture that has been stirred smooth. Stir it into the soup stirring & simmering until the soup is nice & thick. Serve piping hot!
                                                                         

Sunday, January 24, 2016

Recipes for Judys' Foodies: CRAZY MIXED UP OATMEAL !

Recipes for Judys' Foodies: CRAZY MIXED UP OATMEAL !:    2 Cups Old Fashion Oatmeal ( or your favorite but I just LOVE the Old Fashion for baking & cooking) ! 4 Cups Water Dash of Salt...

Tuesday, January 5, 2016

Macrobiotic Baked Apples

                                                                         
SWEET EATING on Macrobiotic Diet is not hard to do! This will satisfy your sweet tooth without going off your diet! YUMMY COMFORT FOOD & ALLOWED on this very restrictive diet! Even if you are not on a diet this is delicious!
1 Apple per serving, A good baking apple like Macintosh is best but I used Red Delicious & as you can see it came out perfect! Peel the apple 1/2 down or remove peel completely! I wanted the peel for added roughage! Remove the core. Place in an individual baking ramekin!
Now in the hole left by the core place about 1 Tablespoon of chopped dates or raisins, I used dates for added sweetness. Sprinkle with cinnamon to taste. Add a few drops of vanilla. Place a small blob of Coconut Oil about 1/4 teaspoon, on the top. Now pour into the center of the apple about 2 tablespoons of Molasses, must be blackstrap or unsulphered molasses.  I used Grandmas Molasses. Cover with foil & bake in a 350 degree oven for about 45 minutes or until apple is tender.  Remove from oven & let cool until it is not hot but nicely warm! SERVE! If on Macrobiotic this is a heavenly dessert. If not on Macrobiotic you may add Whipped Cream or vanilla ice cream but the apple is delicious all on its' own!

Wednesday, December 16, 2015

SANDTART BAKING 2015

                                                                       
We had FUN baking Sandtarts today! This was the first time my Granddaughters help bake & I know it will be a Christmas tradition! You can go to this link for the recipes & the fun!

http://recipesforjudysfoodies.blogspot.com/2011/02/old-fashion-all-butter-sandtarts.html

Sunday, December 13, 2015

Chocolate Mint Frosted Drop Cookies

                                                                             
These are a great cookie! Soft Chocolate Mint Drop Cookies,with a Chocolate Mint Frosting that tastes like Ice Cream & then topped with Pastel Mint Candies! 
COOKIES:
3 & 1/2 Cup Flour
4 Tablespoons Cocoa
1 Cup Softened Butter
2 Cups Sugar
4 One Ounce Squares Unsweetened Baking Chocolate Melted & cooled
2 Eggs
1 & 1/2 Cups Buttermilk
2 Teaspoons Pure Mint Extract
Beat butter, add sugar the cooled chocolate & beat again. Now add eggs & beat again. Sift all the dry ingredients together. Stir the mint extract & buttermilk together. Now add about 1/3 of your dry ingredients to your butter mixture & beat. Now add 1/3 of the buttermilk, mint mixture & beat again. Continue alternating ending with your dry ingredients & beating until well blended. Chill your dough. When ready to bake drop by using heaping tablespoons of dough onto your baking sheets leaving plenty of room  for them to bake, I do about 9 cookies per sheet. Bake in a preheated oven of 400 degrees for 8 to 9 minutes! Remove from sheets & let cool. Once cool frost with the following frosting!
FROSTING:
8 Tablespoons of Softened Butter
3 Cups of cooled melted sweet or semi sweet Chocolate, I used Milk Chocolate Wilbur Melting Wafers!
1 Teaspoon Pure Mint Extract
3 Cups Powdered Sugar
Dash of Salt
1/2 to 3/4 Cup Light Cream or !/2 & 1/2
Beat butter & chocolate together, add a little of sugar, salt, mint extract & little of the cream & beat. Ad sugar & cream a little at a time until frosting is incorporated & the consistency you desire! Frost cookies like in the picture & decorate with candy  I used Pastel Mint Candies! Store in an airtight container with wax paper between the layers! Makes about 5 dozen big cookies!

Chocolate Pecan Clusters

                                                                         
CANDY at CHRISTMAS CAN BE EASY & FUN!

3 Pounds of Wilbur Melting Chocolate Wafers. I use 2 Pounds Milk & 1 pound of Dark Chocolate. Melt on low in your Crock Pot.
Stir in 3 Pound of Choice Chopped Pecan Pieces or more if you want them extra nutty! I just eyeball it! Stir the nuts & chocolate all together. Now drop by large spoonfuls onto a wax papered surface. I happened to have these Kraft Pumpkin Spice Marshmallows on hand so I popped one in the center of half of my clusters! YUMMY! If you choose to add a Marshmallow just gently press one in the center of the cluster so the chocolate will harden & hold it in place!
 Let cool until hardened! I usually let my sit out over night! Gently run a knife under the wax paper under each candy piece & they will pop right off the wax paper. Store in an air tight container! EASY & DELICIOUS!