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, April 16, 2017

Strawberry YUM Cupcakes

                                                                           
Beautiful whimsical Strawberry Cupcakes

Tender soft & blushing pink inside with Cream Cheese & Marshmallow Frosting!
CUPCAKE BATTER:
1/2 Cup Shortening
1 &1/2 Cups Sugar
2 Eggs
1 TSP Vanilla
1 Cup Plain Yogurt
2 &1/4 Cups Flour
1 TSP Salt
2 & 1/2 TSP Baking Powder
1 Cup of Crushed Strawberries & their juice to make the 1 Cup.

Cream the shortening, add the sugar & beat until fluffy. Add the vanilla & the eggs. Now stir all the dry ingredients together. Add alternately with the yogurt beating well between each rotation. Once all has been added now add the crushed berries with their juice & beat well. Line your cupcake pan with cupcake liners & spoon in the batter. You should have 18 cupcakes. Bake in a preheated 350 degree oven for about 20 minutes, Check at 18 minutes if cupcakes test done remove from oven. Do not stop baking until tester pulls out with only crumb no wet batter. Let cupcakes cool in the pans for 5 minutes & then gently remove. I had to release the cupcakes by gently running a knife around the top edge but they easily popped out. Let cool completely before you frost.
FROSTING:
8 Ounces Cream Cheese Softened
2 TSP Vanilla
Dash of Salt
4 Cups more or less of Powdered Sugar
2 Cups Marshmallow Fluff

Beat Cream Cheese, add salt & vanilla & beat again. Now add 1/2 of the sugar & beat. Add the marshmallow fluff & beat. Now add enough powdered sugar to get the texture you desire. If you happen to get the frosting to stiff just add enough milk to soften but my ratio was exactly what I wanted! Now frost your cooled cupcakes & pop a single berry that has been washed & dried with stem removed into the center of each cupcake! Keep chilled but before serving allow cupcakes to come up to room temperature! ENJOY! These are great strawberry flavor & tender cupcake texture. The frosting is amazing!
 

Saturday, April 15, 2017

Cindy Gee Color Me!

                                                                       

Wednesday, March 15, 2017

Marble Cake A Cheaters Version!

                                                                         


This is a delicious Marble Cake! So moist, full of flavor & passes as a you made it from scratch cake!

1 Betty Crocker Super Moist Yellow Cake Mix
1, 3.4 oz. Jello Instant Pudding Mix
1/2 Cup Vegetable Oil
3 Eggs
1 Cup Yogurt Plain
2 TBS Cocoa Powder I use Hershey's Extra Dark
Preheat oven to 350 degrees & grease & flour 2, 9 inch cake rounds. Mix cake according to package but instead of water use the yogurt, spoon batter into pans evenly, reserving 1&1/2 cups of batter in the bowl. In the reserved batter whisk in the cocoa powder. Mix well, then dollop tablespoon full on top of your batter in the cake pans. Use a butter knife to swirl the batter for the marbling effect. Do not touch the bottom of the pans as you do this! Bake for 25 minutes or until cake test done! Let cool in the pans for 10 minutes & then dump out on a clean flat surface. Let cool completely before you frost. 
FROSTING:
8 Tablespoons Butter Softened
6 Cups Powdered Sugar
Dash of Salt
2 TSP Vanilla
Milk enough for the consistency you desire, I used about  1/2 Cup a little at time stop when you get the right spread-ability!
Frost the cake. Then I melted 1 & 1/2 Cups of Chocolate Chips with 1 Tsp Shortening over a double boiler, once melted & spooned & drizzled the chocolate over the top of the cake & down the sides. Shake sprinkles over everything if desired. A GREAT CAKE!

Friday, March 3, 2017

Homemade Dog Food Judy's Foodies Style!

                                                                       
Homemade with good healthy ingredients so your dog may live a healthy & longer life. I started making dog food when my Golden Retriever became allergic to corn. He lived to be 2 weeks short from his 14th birthday. I then took in a rescued German Shepherd. She kept getting crystals in her urine. After 6 months of vet bills & a sick dog I started making her food too. She was severely abused her first year of life . I got her in her 3rd year. She was 70 lbs & small. One year later after being on this food she grew tall, never had crystals again & weighed a very healthy 110 lbs. The vet could not get over the difference in her. I have two rescued dogs now & they love this food.


3 LBS of Meat I use ground beef, ground turkey, or chicken. I switch it up so they do not get bored
3 LBS Raw Brown Rice
4 Cups Groats
1 Cup Ground Flax
1 LB Pearled Barley
3 LBS Vegetables, I do 1 pound of each using different vegetables. I use mixed vegetables, green beans, peas, peas & carrots, chopped spinach, shredded zucchini sometimes broccoli, sweet potato, pumpkin, & parsley.
32 Ounces of Broth be sure it does not have any celery or onion just a plain meat broth.
4 to 6 Cups Rolled Oats
Water
In my big deep electric roaster I brown the meat using coconut oil about 1 tablespoon of the oil. Now add the broth, the rice, groats, barley & if using sweet potatoes or yams add those cut into chunks,& enough water to cover about 2 inches over the mixture. Cover & cook on highest temperature for about 2 hours stirring now & then & checking on cooking process.  Once the rice, barley & groats are tender & plump and potatoes are soft, add the oatmeal & frozen vegetables. Add more water if needed. Cover & cook until mixture is nice & thick like the picture above. Divide into storage containers or gallon freezer bags. I keep enough for four days in my frig & freeze the rest. This feed my two fifty pound dogs for seven days. I feed them each about 2 & 1/2 Cups. This batch actually had steak for the meat, mixed vegetables, shredded zucchini, & pumpkin in it. 
                                                                           
 




 

Monday, February 20, 2017

S'MORE PIE Judys Foodies style!

                                                                         
OH BOY S'MORE PIE! Homemade graham cracker crust, luscious, rich, chocolate, heavenly, & silky smooth filling topped with toasted marshmallows!
What can I say it tastes just like a S'more!


CRUST:
2 & 1/2 Cups Graham Cracker Crumbs
1 TBS Sugar
4 TBS Melted Butter
Stir this all together & press in a deep 10 inch pie pan. Bake in a preheated 350 degree oven for 10 minutes. Remove & let crust cool as you make that amazing chocolate filling.
                                                                              

CHOCOLATE FILLING:
1 Cup Flour
3/4 Cup Brown Sugar
1/4 TSP Salt
Stir together & then cut in 1 TBS Shortening until you have fine crumbs. Now take out 3/4 cup of the crumbs & keep for future pie baking, I pop them in a zip lock bag & freeze them
Place the remaining mixture in a deep heavy saucepan. Add the following,
1 Cup Corn Syrup
2 TSP Vanilla
6 Ounces of Unsweetened Baking Chocolate
1 TSP Baling Soda
1 Cup Hot Water 
Stir until chocolate begins to melt. Now stir in 1 beaten egg & mix. Turn on the heat to medium high heat & stir with a whisk vigorously whisk & cook. Keep doing this as mixture bubbles turn heat down to medium & continue to cook until mixture looks like this
                                                                       
 

                                                                                   

 You want thick glossy chocolate goo! It is amazing! Cook until you get this! Spoon into your crust & let cool a little about a half hour.
Now arrange your marshmallows on top of the filling & broil in the oven watching the whole time. Pull pie out as soon as the marshmallows are toasted! DO NOT LET THEM BURN!
                                                                                    

Sunday, February 19, 2017

Peanut Butter Crumb Pie

                                                                         
Rich thick Peanut Butter Filling , crispy homemade pie crust & Peanut Butter Crumbs on top!

CRUST:
2 Cups Flour
2 Tsp Sugar
1 TSP Salt
1/3 Cup Shortening
1/3 Cup Butter
1 Tsp Vanilla
5 TBS Cold Water more or less as needed
Stir all dry together. Cut the shortening & cold butter in to make fine crumbs
Stir in the vanilla & cold water just until dough pulls together. Turn dough out onto a floured surface & roll out to fit your ten inch deep pie pan. Trim & crimp the edges. Lightly line the crust with a sheet of foil & pour in 2 cups raw rice. Bake in a preheated 350 degree oven for 10 minutes. Remove from oven, take out the foil & raw rice, Save the rice to use future pie baking set oven to 375 degrees & prepare your filling!
FILLING:
1 Cup Flour
3/4 Cup Light Brown Sugar
1/4 TSP Salt
Stir together. Cut in 1 TBS Shortening to make fine crumbs. Remove 3/4 Cup of this mixture & set aside to use for crumb topping. Back to the remaining mixture. Add 1 Cup Corn Syrup & 1TSP Vanilla stir to mix. Add 1 & 3/4 Cup Peanut Butter stir that together. Now take 1 Cup very hot water & 1 TSP Baking Soda stir that together & let it foam up. Now add this to your Peanut Butter mixture & stir well. Beat one egg & stir that into the Peanut Butter mixture & stir well. Pour into your pie shell . Now make the crumb topping
CRUMB TOPPING:
Take the crumb mixture you set aside & cut in 1 heaping TBS of Peanut Butter.Now sprinkle this over your pie filling. Bake in the preheated oven for 40 to 45 minutes until pie is set firm! Let cool, cut & serve with whipped cream! SO GOOD!
This makes a big deep ten inch pie!


Sunday, January 22, 2017

Chocolate Glossed Brown Sugar Cake

                                                                       
One very pretty cake & pretty darn good too!

Soft moist cake with a rich chocolate coating! This is elegant & delicious. This cake & candy topping is very easy but the results look & taste like you worked hard! ENJOY!
CAKE:
1 Cup Shortening
8 TBS Butter Softened
3 Eggs
2 Cups Brown Sugar
1 Cup Coffee COOLED
1 Tsp. Vanilla
3 Cups Flour
1 Tsp. Salt
1 Tsp Baking Powder
1 Heaping Cup Chocolate Chips
Spray & Flour 1 tube pan. Preheat oven to 350 degrees. In a deep bowl beat the shortening & butter until fluffy. Add the brown sugar & beat again. Now add the eggs & the vanilla & beat Again. Scrape the sides & the bottom of the bowl to get all the ingredients mixed into your batter. Now stir the flour, salt & baking powder together. Add 1/3 to your batter & beat on low. Add 1/3 of the cooled coffee & beat then 1/3 of the flour mixture, beat then the rest of the coffee & beat, then add the remaining flour & beat!  Now stir in by hand the chocolate chips. Spoon batter into your prepared pan! Bake in the preheated oven for 45 minutes to 1 hour, test to make sure your cake is baked all the way through. Cake should spring back when touched & an inserted toothpick should come out clean. Let cake cool 10 minutes then run a knife along the inner & outer edges, place your plate over the top of the cake & invert. cake will slide right out! Let Cool & the coat with the following candy coating!
CANDY COATING:
2 Cups of good quality melting chocolate ( I used Wilbur's Melting Wafers) even good quality chocolate chips will work!
4 TBS Butter
1 Tsp Vanilla 
Dash of Salt
1 & 2/3 Cups Powdered Sugar
Milk enough to get a good spreadable texture I used about 4 TBS!
Melt Chocolate & Butter together until melted & smooth. I did this in the microwave on melt setting stirring 1/2 way thru & again at the end. Once Melted stir in your salt & vanilla. Now stir in your powdered sugar then enough milk to get a soft but not runny spreadable texture. Spread over the cake & down the sides then drizzle some over the cake to make it pretty. Let cool & it sets into a firm but soft candy coating! This is DELICIOUS!