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!

Saturday, June 24, 2017

Sticky Buns Extra Sticky!

                                                                       

A good sticky bun is sticky! A GREAT Sticky Bun is EXTRA STICKY!
This recipe makes 6 large Sticky Buns just double the recipe to make 12!

Dough:
1/2 Cup Scalded Milk, to scald bring milk almost to the boiling point!
1/2 Cup Warm Water NOT HOT!
1 Packet of Yeast
1/4 Cup Shortening
1/4 Cup Sugar
3/4 TSP Salt
1 Beaten Egg
3 & 1/2 Cups Flour
1 TSP Vanilla
Scald the milk & while it is hot pout it over the shortening, sugar, & salt that you have in a large deep bowl. Now dissolve yeast in the warm water. Let sit until cooled. Now add the beaten egg & vanilla. Once the milk mixture is at room temperature add the yeast mixture & stir well. Now add the flour & stir well no mixer needed just stir very well. If dough is wet add just enough flour to get a workable but NOT DRY dough. Knead lightly then spray with baking spray the bowl you used or oil it & put the dough back in the bowl & cover with a clean towel. Let rise until doubled in size it should take about 2 hours.  Once doubled do the following:
Roll the dough out on a lightly floured surface. Make a rectangle about 18 inches long 8 inches wide. Spread dough evenly with 4 TBS melted butter, 1 TBS Cinnamon. Roll up like a jelly roll & cut into 6 large slices. Lay them flat on your floured surface & let them double.
Now make the Sticky Syrup.
STICKY SYRUP:
1 Cup Brown Sugar
3/4 Cup Water
2 TBS Butter
Dash of Salt
1 TSP Vanilla
OPTIONAL, Once syrup is in the pan you made add any of the following, 1& 1/2 Cup large chopped Pecans, Walnuts, & or Raisins! I made my plain but I love Pecan Nut Sticky Buns too! If you add nuts or raisins they go on top of the syrup & then the dough on top of the nuts! 
Stir all together in a deep saucepan & bring to a full rolling boil stir the entire time. Let boil about 5 minutes then set aside to cool. Once your buns have double do the following.
Preheat oven to 375 degrees. Pour syrup in the bottom of a 9x13 pan. Gently using a spatula lay each slice cut side down so they are flat into the syrup. Leave room between each roll. Bake for 2 minutes in the oven. Then, remove from the oven & let cool in the pan for 20 minutes before dumping them out on a clean flat surface. Serve lightly warm or room temperature. LANCASTER COUNTY PA DUTCH GOODNESS RIGHT THERE!

Monday, June 19, 2017

Black Raspberry Cinnamon Flop

                                                                         

Bursting with plump juicy black raspberries, this cake will please any berry lover!
1& 1/2 Cups Flour
3/4 Cup Sugar
2&1/2 TSP Baking Powder
1/2 TSP Salt
1/4 Cup Shortening
1 Egg beaten
1 Cup Milk
2 TSP Vanilla
1 Pint Black Raspberries washed
Stir all the dry ingredients together. Now cut in the shortening until you have fine crumbs. Stir the beaten egg, milk, & vanilla all together & then dump into the dry ingredients. Stir until mixed well, batter will be slightly lumpy & that just fine, no worries! Spray a deep 9 or 10 inch pan with baking spray & then flour the pan. Pour batter into the pan. Sprinkle the berries over the batter. 
Now mix 1/2 Cup sugar with 1/2 Cup brown sugar mix well & then sprinkle that over the berries. Dot the top evenly with 6 TBS of Butter cut into small pieces. Now sprinkle well with 2 TSP Cinnamon. Bake in a preheated 350 degree oven for 35 to 45 minutes until batter is set.  Remove from oven & let cool until warm & serve with vanilla ice cream if desired. Or serve cold either way this is an amazing cake! ENJOY YOUR BLACK RASPBERRIES!

Saturday, June 17, 2017

Oriental Noodle Bowl Soup!

                                                                         
FAST & YUMMY!

1 Boneless Skinless Chicken Breast
1 Onion Chopped
2 Ribs Celery sliced
1 TBS Chopped Garlic
1 Bag Birds Eye Frozen Oriental Vegetables
1 16 oz.Can Chicken Broth
1/4 Head of Cabbage Shredded
1 Cup Sliced Mushrooms
8 Cups Water
1/4 Cup Soy Sauce
2 TBS Worcestershire Sauce
12 OZ. Oriental Rice Noodle or Lo'mein noodles

Simmer Chicken in water for about 20 minutes, remove, cool & dice. Meanwhile back in the pot add the onion, celery, & garlic. Simmer 5 minutes. Now add the frozen vegetables, shredded cabbage, noodles, chicken that you diced, & the sauces. Simmer & cook checking often stirring with each checkup & cook about 10 minutes or until the noodles are tender. DISH UP! DELICIOUS! Serves 6

Thursday, June 8, 2017

The Devil Made me do it M&M Brownies!

                                                                         
More of these sinful brownies but this time with M&M's & in a smaller batch. Just double this recipe for a 9x13 sized pan!

3/4 Cup Butter
1&1/3 Cup Sugar
2 Large Eggs, or 3 Medium Eggs
2 TSP. Vanilla
1/4 TSP Salt
1 Cup Flour
1/2 Cup Hershey's Extra Dark Baking Cocoa, you may use regular Cocoa if you do want this intense chocolate.
1 Heaping Cup of M&M's
Soften the butter, beat in the sugar then beat in the eggs & vanilla. Now add all the dry ingredients EXCEPT the M&M's. Beat well. Now gently fold in the M&M's. Spray an 8 inch square pan or a 9 inch pie pan. Smooth the batter into the pan. Bake in a preheated 350 degree oven for 30 to 35 minutes. Do NOT over bake, batter should be puffed up but a toothpick will test with moist but not wet batter sticking to it. These are DENSE MOIST BROWNIES! If you LOVE FROSTING & you know I do frost with the following frosting once brownies have cooled.

FROSTING:
4 TBS Butter
1&1/4 Cup Melting Chocolate, I used Wilbur's Melting Wafers Milk Chocolate
Dash of Salt
1 TSP Vanilla
1 Heaping Cup of Powdered Sugar
Milk just enough to smooth frosting mine took about 2 TBS!
Melt Chocolate & butter together in microwave, I used melt setting. Once melted stir together until smooth. Now add salt & vanilla & stir. Add sugar & stir. Now add enough milk to get a spreading consistency.  YUMMY!  ENJOY!

Monday, June 5, 2017

Therapeutic Thymes & Judy's Foodies

                                                                       
Recipes For Judy's Foodies is page 37! For Summer of 2017!

Saturday, June 3, 2017

Look for Judy's Foodies!

                                                                         
Look for Recipes For Judys Foodies in the local magazine "Therapeutic Thymes" Lancaster Pa! Summer 2017 edition! 

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!