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!

Wednesday, July 22, 2015

Blueberry Almond Brownies with Cream Cheese Glaze!

                                                                         
Just perfect! 

Look at the luscious cream cheese & almond glaze! 

Even plain these would be yummy brownies!

BROWNIE BATTER:
1 & 1/3 Cup Butter Softened
2&2/3 Cups Sugar
4 Eggs
2 Teaspoon Almond Extract
3 Cups Flour
1/2 Teaspoon Salt
1 Pint Fresh Blueberries
1 Cup Sliced Almonds

Beat butter Fluffy, slowly add the sugar & beat fluffy. Beat in eggs & extract & beat until fluffy! Stir flour & salt together & beat that into your mixture. Fold in the blueberries & almond slices! Spray a 9x13 pan with cooking spray. Spoon your batter into the prepared pan! Bake in a preheated 350 degree oven for 40 to 45 minutes, test to make sure the batter is not wet before you remove the brownies from the oven. Just insert a toothpick or cake tester into the center of the brownies, once removed it should not have any wet brownie batter, blueberry goo is ok though! Now cool for about 10 minutes & then top with the following glaze! 
GLAZE:
4 Tablespoons of Cream Cheese
4 Tablespoons of Butter
Dash of Salt
1 Teaspoon Almond Extract
Powdered Sugar about 2 Cups or as much or as little as you like! 
Pace cream cheese & butter in a deep glass bowl & microwave until liquid, about 1 minute 25 seconds. Stir, it will be odd looking but as long as it is liquid it is what you want. Now Stir in powdered sugar, salt & extract & stir well with a spoon. You should have a pliable slightly thick but smooth glaze! If you need it stiffer add more sugar, smoother just add a little milk. Stir smooth & then dollop over the brownies. Sprinkle about 1/2 Cup of the sliced almonds, & let cool! Cut into squares & serve! DELISH!

Sunday, July 12, 2015

For all new recipes!

Hello Foodies!
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Saturday, July 4, 2015

Patriotic Pound Cake

                                                                         

This is an easy simple dessert! I went Red, White, & Blue for Independence Day but you could use any fruit at any time & enjoy & light refreshing summer favorite! I used Watermelon for my red but Strawberries or Red Raspberries would be good too! This pound cake is a version of the Better Homes & Gardens Pound Cake recipe. I like it because it uses only 3 eggs & not a huge amount of butter! ENJOY!
3/4 Cup Butter Softened
3/4 Cup Sugar
2 TSP Vanilla
3 Eggs
1 & 1/4 Cups Flour
1/2 TSP Baking Powder
1/4 TSP Salt
Cream the butter until fluffy. Slowly beat in the sugar & beat until very light about 5 minutes on high speed. Now beat in the vanilla. Add eggs one at a time beating well after each egg. Stir all your dry ingredients together mixing very well. Slowly beat them into your creamed mixture. Preheat oven to 350 degrees. Spray the bottom of a loaf pan that is a 9x5x3 size. Pour batter in & smooth to make it even. Bake 40 to 50 minutes until golden brown & test done with a toothpick inserted, it should come out with no wet batter. Remove from oven & let cool 5 minutes. Invert pan & dump out cake. I had to loosen my edges by running a knife around the sides but it then came out easily. Let cake cool completely & then dust with powdered sugar!  Serve a generous slice with the fruit & dot with Whipped Cream or Ice Cream! Nice, light, refreshing, & PATRIOTIC!

Wednesday, June 24, 2015

Sugar Snap Peas with Red Skinned Potatoes

                                                                                       
Crisp Fresh Sugar Snap Peas right out of the garden or from your local produce stand are very hard to beat! I am blessed to have a very green thumbed husband & these were picked today! Combine the peas with yummy potatoes & fresh onion & parsley & your eating the best side dish you could ever ask for! Best yet it is easy to make!
1 Quart Fresh Sugar Snap Peas or use Sugar Peas, Wash & pull off any strings.
6 Red Skinned Potatoes washed & quartered or use small New Potatoes enough for 5 people, just wash those.
1 Onion peeled & sliced
3 Sprigs of Fresh Parsley Chopped
3 TBS Butter.
Bring enough water to cover the potatoes to a boil. Add about 1 TSP. Salt. Add potatoes & simmer until tender about 30 minutes. Drain. In the pot you used for the potatoes add the butter, parsley & onion & simmer until tender. Now add those peas & cook just until they turn a bright green about 3 minutes. Add the drained potatoes & toss cook for about 2 minutes & SERVE! You may add pepper to taste! Serves 5

Sunday, June 21, 2015

Black Raspberry Jelly

                                                                         

Black Raspberries are one of my favorite fruits & my berries were ready today! I made a double batch of this wonderful jelly to share with you! Jelly is not hard to make so give it a try!
8 Cups of Fresh Picked Black Raspberries washed & left to drain dry.
8 Cups Granulated Sugar
2 Teaspoons Vanilla
2 Boxes Sure Jell 
Plastic Containers to freeze your jelly!

Take your washed berries in batches of about 2 cups each & mash them & straining them through a sieve. I have a fine mesh metal colander that is perfect. You could puree the berries in a food processor & then squeeze the juice out through cheese cloth. My way is less messy. I ended up with 6 cups of juice with fine pulp, it was what I wanted. Now place the juice & pulp in a very deep & heavy sauce pan & begin to heat on medium heat. In a separate bowl put in your sugar & Sure Jell together & mix well. Go back to your  fruit cooking on the stove. Bring to a boil, add the vanilla & stir. Now dump in your sugar/Sure Jell mixture & stir! Bring heat up to high & bring mixture to a full rolling boil stirring the entire time. This will foam up very high in the pot & this is what you want. Once it is cooking at that full rolling boil, that is a boiling that you cannot stop by stirring, time it for 1 full minute, stir the entire time. Once the minute is up remove from the heat & let cool. Once it is cooled to a very warm skim off the top foam layer, either eat it, it is yummy or discard it, I usually eat some of it! Let the jelly cool to warm then spoon into containers & put some in the refrigerator & freeze the remainder. I ended up with about 7 cups of jelly! HEAVENLY SPREAD it is! The vanilla just adds extra oomph to the jelly & I love that extra layer of flavor! NOW if your jelly does not set up or gel so to speak, do not dispare, You have a wonderful raspberry sauce to use for desserts or as a base for salad dressings etc! I have never had a batch not set up so I never had to think about it but just in case, do not throw it out! Another thought, the jelly will be runny at first but once cooled it will set up nicely! ENJOY!

Tuesday, June 16, 2015

Blueberry Cinnamon Buns



                                                                     
Beautiful Blueberry Cinnamon Buns, warm out of the oven & slathered with frosting!

Mine was delicious!

3/4 Cup Granulated Sugar Mixed with 3 TBS. Cinnamon (set aside)

1 Packet Yeast
1/2 Tsp Sugar
1/2 Cup Warm Water
Stir all together & set aside

1 Pint fresh washed Blueberries





In a deep bowl mix all of the following together:
1/3 Cup Granulated Sugar
1/2 Cup Warm Milk
1/3 Cup Melted Butter
1 Egg Beaten
The Yeast Mixture
1 Tsp Salt
2 Tsp Vanilla
Now stir in 2 Cups flour, mix well & add 2 more Cups flour. as you mix turn it out on a floured surface & knead for 8 minutes or until you have a smooth elastic dough. Put dough back in the deep bowl, cover & let rise until doubled. Once doubled, turn out on floured surface & roll out into a 10 by 16 inch rectangle. Cover with 1/4 cup melted butter. Now cover that with the cinnamon sugar mixture, spreading it out evenly. Now sprinkle a pint of fresh blueberries over the cinnamon & sugar mixture. Roll dough up into a slightly tight cylinder, Cut into 6 buns. In a 10 x 15 inch pan spread out 4 TBS melted butter, sprinkle a 1/4 cup granulated sugar over the butter. Lay each cinnamon bun cut side down into the prepared pan. Pop any blueberries that tried to escape back into their bun. Cover & let rise until almost doubled. Now bake in a preheated 350 degree oven for 20 to 30 minutes, you want them lightly browned & check dough you do not want wet dough. Once baked remove from oven & mix up your icing! Makes 6 LARGE Cinnamon Buns!

CREAM CHEESE ICING:
4 OZ Cream Cheese Softened
4 OZ Butter Softened
2 TSP Vanilla
2 Cups Powdered Sugar
Dash of Salt
Beat the butter & cream cheese, add vanilla & salt beat again. Slowly beat in sugar. Add a little Milk if needed, Frost warm Blueberry Cinnamon Buns & serve Warm or Room Temperature. You may use all butter or all cream cheese but I love the combo of both!

Friday, June 5, 2015

Ham & Cheese Casserole!

                                                                           
This is a delicious mix of ham, potatoes, cabbage, & cheese!

This makes enough for 6 large servings!
1 & 1/2 Pounds Cubed Ham ( Use leftover Baked Ham or ask for a chunk o good quality ham from your deli!
6 Medium Potatoes, Peeled & Diced Medium Dice
1 Onion Chopped
2 Cups Shredded Cabbage
1 Can Cheddar Cheese Soup
Mix all together in a large deep Casserole Dish.
Cover & Bake 1 hour at 375 degrees. 
Remove fro oven & cover with 2 cups of your favorite shredded or sliced cheese. I used 1&1/2 Cups shredded Colby Cheese & about 1 Cup sliced Velveeta Cheese. Sprinkle with 1&1/2 Cups Bread Crumbs. Sprinkle with Parsley & 1 Tsp. Onion Powder, return to the oven & bake another 45 minutes! CHEESY GOOEY GOODNESS!