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, January 21, 2015

Cheese & Cabbage Roll- Ups!

                                                                             


These are so tasty & different from the usual Stuffed Cabbage recipes! Not hard to make, they look pretty & the eat GOOD as we say in Pa Dutch Country!
1 Head of Cabbage
2 TBS Chopped Mixed Dried Vegetables ( found in the spice section of your store)
2 LBS Ground Meat ( I used Hatfields Ground Pork) it is cheap, delicious & not greasy at all. You may use Lean Ground Beef, Skinless Turkey Burger, Lean Sausage or Ground Chicken!
3/4 Raw Rice
Preggo Cheddar Cheese Sauce ( It is new & GOOD!)
Shredded Cheddar Cheese
Wooden Toothpicks
First Cook the Rice & the dried vegetables in 1 & 1/2 Cups water add 1/2 TSP Salt. Bring rice & veggies in the salt water to a boil, cover & simmer about 20 minutes or until rice has absorbed the water & is tender. SET ASIDE
Wash cabbage & remove center core with a sharp knife from the bottom of the cabbage, do not cut into the leaves just cut out the core in a circle!
Pull off 6 large outer leaves be careful not to rip the leaves. 
Now in a deep bowl break up the meat & add the cooked rice mixture blending well to mix the rice throughout the meat. In a large glass pan take one cabbage leaf & scoop about 1/2 cup full of the meat mixture into the cabbage leaf so it cups the meat. Gently fold in the ends to make a bundle. Secure the seam by inserting the wooden toothpicks. It will take between 4 & 6 toothpicks to do the job. Place the bundle seam side down in the baking dish. Continue with the remaining 5 leaves & meat mixture. Now pour over the bundles the jar of cheese sauce. Cover the casserole with aluminum foil. Bake in a preheated 375 degree oven for 1&1/2 hours. Uncover & sprinkle about 1/4 of shredded cheddar cheese over each bundle. Return dish to the oven, turn the heat down to 300 & bake another 10 minutes! CABBAGE ROLL HEAVEN is the result! I made baked potatoes in the oven with the cabbage rolls & everything was done at the same time. Scrub your potatoes, poke a few holes in the potato & spray the potato with cooking spray. Wrap in foil & bake! The cheese sauce from the Cabbage Rolls was delicious on the potatoes too! ENJOY!

Wednesday, January 7, 2015

Spice & Yogurt Cupcakes or Cake if you wish, with Rich, & Creamy Butter Cream Frosting!

                                                                         
Feather light spicy cake that is actually fluffy in texture! Add the rich creamy Butter Cream Frosting & you have a winner!

Butter Cream Frosting:
1 Cup Milk
1/4 Cup Flour
Whisk together in a deep saucepan & then cook whisking as you cook  over medium heat, until mixture bubbles & thickens. Set aside & let come to room temperature. Have 1 Cup Softened butter in a deep mixing bowl. Cream Butter until it is fluffy. Now beat in 1 Cup Granulated Sugar. Beat until fluffy. Now add room temperature flour mixture into the butter mixture. Add 2 TSP. Vanilla & beat until creamy smooth. DELICIOUS!

SPICE CUPCAKES or CAKE:
1/4 Cup Softened Butter
1/4 Cup Shortening
1 & 1/2 Cups Sugar
1 TSP Vanilla
3 Eggs
2 Cups Flour
1 TSP Baking Soda
1 TSP Baking Powder
2 TSP Cinnamon
1 TSP Nutmeg
1 TSP Ginger
1/2 TSP Cloves
1 TSP Allspice
1/2 TSP Salt
1 Cup Plain Yogurt
Stir all the dry ingredients EXCEPT sugar, together. In deep mixing bowl cream butter & shortening. Add sugar & beat again. Add eggs 1 at a time & beat well. Add vanilla & beat. Now add 1/3 of the dry ingredients & beat well. Add 1/3 of the yogurt & beat well. Now add 1/3 dry & beat, 1/3 yogurt & beat & do it one more time. Beat well & scrape the sides of the bowl often. Now line 24 cupcake wells with cupcake liners. Put a nice amount of batter in each well filling about 2/3 full. Bake in a preheated oven of 350 degrees for 20 minutes or until cupcakes test done. Let cool 5 minutes in the pan & then remove each cupcake from the pan so they may cool before your frost them. Once completely cool frost with the Butter Cream Frosting. You may sprinkle the tops with cinnamon if you desire! Makes 24 Cupcakes. For cake, prepare a 9X13 cake pan or 2, 9 inch pans with baking spray & a dusting of flour. Bake at 350 degrees for 30 minutes or until done!
                                                                        
                                                                            


LIGHT & FLUFFY, nicely spiced. The Butter Cream Frosting is on of my favorites too & works very well with this Spice Cake!

Thursday, January 1, 2015

Dark Brown Bread Just Like Outback Restaurants!

                                                                           
Lightly sweet & a nice nutty flavor this bread is very nice for many different meals! This version has no artificial colors just good wholesome ingredients & a great flavor!
3 Packets Yeast
1/2 cup Warm Water
1 TBS Sugar
Stir all together & let sit until foamy. In the meantime mix up the following:
1 Cup Warm Water
1/2 Cup Grandma's Molasses
2 TBS Hershey's Cocoa
1 TBS Salt
2 TBS Vegetable Oil
Stir this together until smooth. Now Stir in 2 Cups Rye Flour & stir smooth.  Stir in the yeast mixture & stir smooth. In a deep bowl stir together 1 & 1/2 Cups Whole Wheat Flour & 1&1/2 Cups White Bread Flour. Now stir this into the above mixture & stir smooth. Work dough & then dump out on flour surface & knead dough until no longer sticky. Grease the deep bowl you used & put dough back into it cover & let rise until double! Now punch down dough & shape into 2 loaves on a greased baking sheet. 
                                                       
        Your loaves should look like this with about 5 to 6 inches between them. Use 2 sheets if you wish so loaves do not touch once risen!
Cover & let loaves rise again to double in size!
Once double bake in  preheated oven of 375 degrees for about 30 minutes or until loaves sound hollow when you tap them! Remove from oven & let cool on wire racks. This makes 2 nice sized loaves! ENJOY!
                                                  

Monday, December 22, 2014

Chocolate Brownie Fudgies with Holiday M&Ms

                                                                         

Chewy Brownie Bites loaded with Holiday Mini M&M's! These cookies are so fudgelicious, that they will not last long! This recipes makes 5 dozen chewy but soft brownie cookies! You could use chocolate chips, peanut butter chips, mint chocolate chips, or nuts in these cookies!
1 & 1/3 Cup Shortening
3 Cups Brown Sugar
4 Eggs
2 TBS Cold Water
6 TSP Vanilla
3 Cups Flour
1&1/3 Cup Cocoa
1 TSP Salt
1/2 TSP Baking Soda
2, 11 0z. Bags M&M's Mini Baking Candies
Sift all dry ingredients together, except the sugar & the candies! In a deep bowl beat the shortening until fluffy. Add brown sugar & beat again until fluffy. Now add eggs, vanilla & water & beat well. Slowly add the dry ingredients about 1/4 of the mixture at a time. The last round I had to stir in by hand! Chill dough overnight. Preheat oven to 375 degrees. Drop by heaping TBS onto ungreased sheets & bake between 7 to 9 minutes DO NOT OVER BAKE! This makes 5 dozen cookies! This recipe is a variation from Taste Of Homes recipes!

Tuesday, December 16, 2014

Cranberry, White Chocolate Chip, & Nut Cookies

                                                                           
This is a very nice change from Oatmeal Raisin & it is sure to please!
1 Cup Shortening
1 Cup Sugar
1 Cup Brown Sugar
3 Large Eggs
1 & 3/4 Cup Flour
1 TSP Vanilla
1 TSP Salt
2 TSP Cinnamon
1 TSP Baking Soda
3 Cups Oatmeal ( I use Old Fashion Rolled Oats)
1 Cup Chopped Dried Cranberries ( Craisins)
1 Cup White Baking Chips
1 Cup Nuts ( I used Slivered Almonds but Pecans or Walnuts Chopped would be great too!)
Mix flour, salt, cinnamon, & baking soda together & set aside. In a large deep bowl beat shortening creamy, add sugars & beat again. Now add eggs & vanilla & beat fluffy.  Beat in the flour mixture. Now stir in the oatmeal, dried cranberries & nuts. Mix to combine well! No need to chill your dough. Drop by heaping tablespoon full onto cookie sheets & bake in a preheated 350 degree oven for 8 to 10 minutes. Cookies should be lightly browned! Frost with the following frosting while cookies are still slightly warm so it is more of a heavy glaze! Make the frosting ahead so it is ready to go on the warm cookies!
FROSTING:
4 Cups Confectioners Sugar
1 TSP Vanilla
Dash of Salt
5 or so TBS Half & Half Cream enough to stir together into a creamy lightly stiff frosting!
THIS RECIPE MAKES ABOUT 4 & 1/2 DOZEN DELICIOUS COOKIES!

Thursday, December 11, 2014

Homemade Gum Drops!

                                                                       
Did you know that you can make homemade Gum Drops? I did not know that until now! So FUN & so PRETTY & very tasty! I made them just to do something different & pretty to have this Christmas & I think they just might become a holiday tradition! 
You will need the following on hand to make these:

3 Foil Bread pans (not mini but full sized)
Non Stick Aluminum Foil
3 different food colors ( I used red, green & left the coconut natural)
3 Matching Sanding sugars ( I used Red, Green, & White)
6 Envelopes of Knox Unflavored Gelatin
1 Cup Cold Water
4 Cups Granulated Sugar
1&1/2 Cups Boiling Water
Flavors ( I used Cinnamon, Wintergreen, & Coconut)
Food Coloring ( I used Red, Green, & Coconut I left uncolored)
In a deep dish stir gelatin into the cup of cold water stir & let gelatin dissolve.
Line the 3 bread pans. Use 1 sheet of foil big enough to line the bottom & sides of 1 bread pan. Line all 3 this way. 
In a deep heavy saucepan bring 1 & 1/2 Cups Water & 4 Cups Sugar to a boil. Stir in gelatin & water mixture & boil at a rolling boil, one that you can not stir down, over medium high heat stirring constantly for 25 minutes ( YES 25 minutes) Mixture will go from creamy white to an amber syrup, this is what you want, BE CAREFUL & DO NOT BURN THE MIXTURE! Just cook, boil & stir! After 25 minutes pour mixture into your prepared pans dividing evenly between the three! Now in one pan add Wintergreen Flavor & about 3 to 4 drops of green coloring, do as little or as much as you wish, stir well to combine. In the next pan add cinnamon flavoring & red coloring, the next pan just add coconut flavoring. In each pan I added about 2 TSP for the Wintergreen & 3 to 5 for the others & 5 drops of color! Make sure to use a different spoon to stir each pan or colors & flavors will mix together, & you do not want that!
Now place pans in refrigerator to set up for one day! After that day is up get three flat serving dishes, Coat one with red sanding sugar, one with green sanding sugar & one with white sanding sugar. Now take the red Gum Drops & dump them out on the red sanding sugar plate. Gently peel off the non stick foil , these will be very gummy & tacky, that is what you want! Now coat all sides with red sanding sugar! With a sharp knife cut into slices about 1/4 to 1/2 inch wide. Now cut into squares, coat all side with sugar! Go onto the Wintergreen pan & do the same & then the Coconut! Let sit out uncovered 2 days to firm up & get Gum Drop like! Then store in airtight separate containers so flavors stay true! ENJOY! Makes about 7 dozen all together!


Tuesday, December 9, 2014

Prime Rib

                                                                       

This is fine dining right at home! EASY TOO!

1 Prime Rib cut off the bone & then tied back onto the rib so it has a built in rack for roasting. Your butcher will do this for you. I used a 2 Rib Prime Roast for 3 people. Order accordingly for your needs.
Let meat come to room temp. before cooking.
Season meat on all sides liberally with Sea Salt & Cracked Pepper. 
Take your roaster pan & place over 2 burners on the stove top. Place roast in fat side down & sear meat over medium high heat until the fat is nicely browned. Now place roast fat side up in the roaster & place in a preheated oven at 200 degrees. Roast 30 minutes per pound & until meat thermometer reaches 125 degrees for rare, 130 degrees for medium rare, 150 degrees for well done. My roast took 4 hours & was a 5 & 3/4 pound roast & was medium. Juicy, tender & succulent. The dogs enjoyed the rib bones once they cooled! My husband enjoyed the Prime Rib as his birthday dinner! This is as EASY as it gets!