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 13, 2014

Frank's Bacon, Beef & Cheese Dog Treats




                                                                                   
My husband Frank saw this recipe on The German Shepherd Den Facebook page & wanted to make our dogs some cookies. We did not have all of the same ingredients & he had to add bacon because the dogs & him love it! So here is Franks' version of dog cookies!
Ingredients:
•1 cup whole wheat flour
•1 cup rolled oats
•1/8 cup Parmesan cheese
•1 2/3 cup frozen spinach thawed & drained
•1 cup grated carrot
•1/8 cup Beef  broth, low sodium
•1 tbsp extra virgin olive oil

3 Slices Bacon Cooked Crisp & Crumbled.
In your food processor grate the carrots. Remove the carrots. Add all the dry ingredients & stir well. Now add everything else & stir until you have dough! Spray a baking sheet. preheat oven to 350 degrees. spoon out a heaping tablespoon of dough & form a ball. Place on your prepared baking sheet. press each ball down with a fork. Bake for 20 minutes! Store in your refrigerator up to 2 weeks! Make 24 cookies!

Friday, April 4, 2014

Recipes for Judys' Foodies: Homemade Butter Cream Easter Eggs

If you want Coconut Cream Eggs just use this recipe & add as much Coconut as you wish! Start with 1 Cup Shredded Coconut & add more as desired!

Recipes for Judys' Foodies: Homemade Butter Cream Easter Eggs:                      One Giant Butter Cream Egg! The pen gives you an idea of how large these butter cream eggs can be made!         ...

Thursday, April 3, 2014

Update for Special Soup!

I had an OOPS moment! My newest recipe "Special Soup" was missing one of my favorite ingredients, SHREDDED CABBAGE! The recipe has been corrected, but like I said, this soup can be made many different ways & if you do not like cabbage you may leave it out, if you love it ADD IT! Thank you Foodies, Judy

Wednesday, April 2, 2014

SPECIAL SOUP!

                                                                                
This has always been called Special Soup at our house. My kids would request Special Soup on a regular basis. No wonder because it is SPECIAL, SPECIALLY GOOD that is! Not hard to make & you can switch up the ingredients to please your family! ENJOY my SPECIAL SOUP!
2 LBS of Ground Beef 85% Lean, or Skinless Ground Turkey or Chicken!
2 Medium Onions Chopped
6 Medium Potatoes Peeled & Chopped 
1/4 Head of Cabbage Shredded as if for slaw
64 OZ. V8 Juice
26 OZ. can of a Cream Soup ( I use Campbells Cream Of Mushroom) use what your family will love best
1LB Bag of Frozen Mixed Vegetables
1LB Bag Frozen Broccoli, Cauliflower, & Carrot Medley
OR use 2lb of whichever frozen veggies you would like!
1 LB. Velveeta or your favorite cheese ( this could be a Pepper Jack Cheese, Mac & Cheese blend cheese or even Cream Cheese)
2 TSP Parsley
In a large pot brown the ground meat with the onion. Drain & put it back into the pot. Now add the potatoes & the V8. Cook until potatoes are fork tender. Now add the Cream Soup & 1 can of water using the soup can to measure. Add the frozen veggies, shredded cabbage, &  the parsley, cook until tender!  If you need more water add it now! Now stir in the cheese & simmer & stir until the cheese is melted! NOW YOU HAVE SPECIAL SOUP! I do not add any other seasoning so feel free to taste & add what you like! Pepper, Garlic, Chili Powder, anything that your family is partial to!

Friday, March 28, 2014

Thank You Foodies!

Thank you FOODIES for inspiring me to create more recipes! I had a brand new idea pop into my head to day & I can not wait to experiment with it! As soon as I can I will whip it up & share it with you! In the meantime please feel free to browse this blog for all of my creations plus a few from fellow FOODIES like yourself! If any of you have a recipe you would like to share with us feel free to do so! I look forward to many years of recipes to come! Judy
                                                  

Saturday, March 8, 2014

Cheesy Ham & Green Beans

                                                                         

This casserole came into being because my husband requested Ham & Green Beans but made with cheese! So our PA Dutch Ham & Green Beans became this hearty casserole that is made with our traditional ingredients except it is now loaded with cheddar cheese! We loved it & I know that you will too!
 
2 Pounds of Ham Cubed into bite sized chunks
2 Pounds Frozen Green Beans Thawed
1 Onion Chopped
6 Large Potatoes Peeled & Sliced
2 Cups Bread Crumbs
1 Teaspoon Each, Garlic Powder, Pepper, Onion Powder, Paprika, & Parsley
For The Sauce:
4 Tablespoons Each Butter & Flour
3 Cups Shredded Cheddar Cheese
1 Cup Velveeta Cheese
3 Cups Milk
 
In a large Casserole place a layer of 1/2 of the beans. Then do a layer over the beans of 1/2 of the onion. Next layer 1/2 of the sliced potatoes. Now layer 1/2 of the ham. Repeat your layers. Now prepare the cheese sauce. Melt butter in a large saucepan or skillet. Whisk in the flour. Now slowly whisk in the milk a bit at a time whisking the milk smooth as you cook over medium heat. Continue to cook & whisk over medium high heat until milk thickens, whisk in the cheese & cook & whisk over low until cheese is melted. Remove from heat & pour over your casserole layers. Poke a knife down through the casserole every few inches to ease cheese sauce down through the layers. Now bake COVERED in a 350 degree oven for 1 & 1/2 hours then remove from oven & cover the top with first the bread crumbs & then sprinkle the seasonings over the top. Return to the oven & bake another 1/2 hour checking with a sharp knife to test the potatoes to make sure they are soft. if still firm return to the oven for 10 to 15 minutes or until the potatoes are cooked thoroughly! THIS IS DELICIOUS & great with a hot crusty bread or biscuits! ENJOY! Serves 6 ample portions
 
 



Sunday, March 2, 2014

Sweet Potato Fasnachts Judys Foodies Original Recipe!

                                                                                             
This my friends is a Sweet Potato Fasnacht! Light & crispy with a thick coating of powdered sugar & still warm from the fryer! DELIGHTFUL! The flavor is terrific & has just a hint of nice spice! Fry some up you will be GLAD you did, I know I am!
 
 

1 Cup Sugar
1 Cup Mashed Sweet Potato ( with nothing added just mash up the sweet potato that you peeled & boiled until soft, drain BUT reserve the water you cooked them in you will need it!) This took 2 nice sized sweet potatoes to make the 1 cup mashed!
1/2 Cup Shortening
3 Eggs
1 & 1/2 TSP Salt
1 TSP Vanilla
1/4 TSP Nutmeg
1 TSP Cinnamon
3 Dashes each Ginger, Allspice & Cloves
2 Packets Yeast
1 Cup Warm Potato Water
5 Cups + Flour
Powdered Sugar to coat your Fasnachts!
Shortening to fry about 3/4 of a 3 pound can
Lots of Paper towels, & wax paper or parchment paper
 
Beat the cooled mashed sweet potato with the 1 cup sugar. Add 1/2 cup shortening & beat again. Dissolve the yeast in the warm potato water ( NOT HOT just warm!) set aside. Now beat the eggs, salt, & vanilla into your potato mixture! Beat in the yeast that has melted in the water adding all of it! Now add spices to the 5 cups of flour stirring well, beat in 3 cups to your mixture. Now add the rest by hand kneading it into the dough just enough so the dough is no longer heavy, wet & sticky. I ended up using about 7 cups of flour all together but the weather will affect your dough too! You do not want dry dough just not very wet & sticky a middle ground is what you want! Now cover dough & let rise until double a nice warm spot is best! A QUICK rising tip is turn on oven to warm & let it come up to temp. Place a pan of hot water in the bottom of the oven about 2 inches of water will do. Now turn off the oven & then place your covered dough in the middle rack of the oven. Close the door & let rise. I did this & my dough was ready in about an hour & 1/2!
                                                                                   
 
This is dough just mixed & needing to be raised!
This is the dough now doubled in size!
 
Now that your dough is double divide into about 6 pieces.
Roll out each piece so you have a rectangle about 1/2 inch thick! Cut into rectangles as large or as small as you wish. I cut mine in 3 x 5 inch rectangles not precise just eyeballing them. Lay on parchment or wax paper covered cookie tins & place in a warm spot until almost double in size but not completely doubled! Once they have risen you are ready to fry!
                                                                            
These are ready for their second stage of rising! take them to just about double in height & then FRY! I did the warm oven trick with these & they rose fast!
Place shortening in a large deep skillet & heat. Shortening should be 2 inches deep once melted. Make sure oil is hot enough to fry by dropping in a small piece of your dough that you pinch off a Fasnacht. it should sizzle & float, do not have oil so hot that it is smoking I fried mine on medium high! Drop in 4 or five Fasnachts at a time. Let them get golden crispy brown & then flip them carefully to their other side. Once both sides are very brown & Fasnacht is puffy carefully remove from oil onto a tray that you have covered with a double thickness of paper towel, blotting each Fasnacht to remove extra oil. Set them aside to a paper towel covered surface & continue to fry up the rest. Let them cool as long as you can BUT I always eat a few warm covered in powdered sugar! Once cool place a good 3 cups of powdered sugar in a gallon size zip plastic bag or a container that has a lid. Add one or 2 completely cooled Fasnachts in the bag or container & shake until Fasnacht is coated well! REMOVE & GOBBLE!
                                                             
Three Dozen Fried Fasnachts ready for their SUGAR COATING!
HAPPY FASNACHT DAY & CELEBRATE with a traditional or a Sweet Potato Fasnacht! The traditional recipe is on the February 2011 Archive of this blog! BOTH ARE YUMMY!