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, November 26, 2014

SIMPLE STOVE TOP CHEESY RICE!

                                                                         
Cheesy Rice better than any boxed rice option & just as easy! Your family will beg you to make this CHEESY RICE!
2 Cups Raw Rice
3&1/2 Cups Water
1 Can Campbells Cheddar Cheese Soup 10&3/4 OZ. Size, you may use Cheddar & Broccoli Soup if you wish!
2 Heaping TBS Chopped Dried Vegetable Flakes (Optional but I LOVE them!)
2 TSP Chopped Dried Parsley
2 Cups Shredded Cheddar Cheese

Bring Soup & Water to a boil in a large pot that has a lid. Once boiling stir in rice & veggies if using & the parsley. Stir until it comes to the boil. Lower temperature to medium cover & let simmer 20 minutes covered or until rice is tender & liquid is absorbed. Stir a few times during the 20 minutes so rice does not stick to the bottom of the pan. Once liquid is absorbed & rice is tender, stir in cheddar cheese until mixed & melted!  Serve hot with any meat & veggies, THIS IS SO GOOD! Serves 6 easily! ENJOY RICE MORE OFTEN!

Wednesday, November 19, 2014

Homemade Dog Treats " Athena's Bliss"

                                                                         
I just baked these NOMS for our 2 Fur Kids, also known as dogs! Yes, we spoil our dogs but they are deserving of a treat! These yummy cookies have shredded apple, carrot & creamy all natural Peanut Butter with some healthy adds to make these good for them as well as taste good to them!
2/3 Cup EACH Shredded Carrot, & Apple do not peel just wash well & core the apple!
2 Eggs
1 Heaping TBS Coconut Oil
1 Heaping TBS Raw Honey
1/2 Cup Heaping Peanut Butter
Beat all together in Food Processor 
Now add the following that you have stirred all together:
3 Cups Whole Wheat Flour
1/4 Cup Ground Flax
1 TSP Baking Soda
1 TSP Ginger
1 TSP Turmeric
Beat into the wet. Dough should be just like cookie dough! If still to wet add more flour, if to dry just add more Peanut Butter. 
Now drop by heaping TBS full on cookie sheets, press down with a fork. Bake in a preheated 350 degree oven for 10 to 12 minutes! Let cool & store in airtight container! SAFE FOR DOGS & HUMANS! But Athena said NONE FOR YOU!



Monday, November 17, 2014

Pumpkin, Cranberry, & Pecan Cinnamon Rolls

                                                                           
                                                                             
Be ready for a sensory overload of Autumn's best flavors! This is not your regular Cinnamon Roll. This is Pumpkin dough wrapped around a sweet Craisin filling that incorporates Pecans & Cinnamon to make a Fall treat!

3/4 Cup Sugar & 3 TBS, Cinnamon stirred together & then set aside!

1 Packet Yeast, 1 TSP Sugar, Stirred into 1 Cup Warm Pumpkin Puree in a deep bowl, set aside!

In a Deep Mixing Bowl beat the following together:
1/3 Cup Sugar
1/3 Cup Melted Butter
1 TSP Salt
1 Tsp Vanilla
1 Egg
Beat well!
Add 1/2 Cup Warm Milk
Add the Pumpkin Mixture & beat well

Mix 4 Cups Bead Flour or Regular Flour but I use Bread Flour, with 1/4 TSP EACH Ginger, Nutmeg & Cloves. 
Add 1/2 of the flour mixture to the wet batter & beat well. Add the rest of the flour mixture & stir until it is blended well, Dump out onto a floured surface & knead to mix the dough & you should have a stiff dough. If still to wet add more flour as needed. IF dough becomes stiff & you have leftover flour mix just stop adding the flour mixture! You should have a stiff stretchy dough not dry & not to wet either!Put dough back in your deep bowl, cover & let rise until doubled. Once doubled turn out on your floured surface & roll out into a rectangle about 9 inches by 13 inches. Pour 1/3 Cup melted butter over the surface & spread it out evenly. Now sprinkle over the butter your 3/4 Cup Sugar & 3TBS Cinnamon mixture evenly over the butter! Now liberally sprinkle the surface with as much Craisin & Chopped Pecans as you wish. I used about 2/3 Cup of each! Now roll up into a log as tight as you can but don't squeeze it! In a large Glass pan at least 9x13 inches or larger add 1/4 Cup Melted Butter & Sprinkle 1/4 Cup Sugar over the butter. Now slice the log into 8 even slices. Lay Cut side down into your buttered & sugared pan. Cover & let rise until not quite doubled but puffy! Preheat your oven to 350 Degrees. Once rolls are raised up & puffy but not exactly doubled bake in the preheated oven for about 20 minutes! Check at 20 if browned & raised & dough test done remove it might take 30 or so minutes for baking insert a toothpick to check & make sure dough is done! Once baked remove from oven & let cool 5 minutes in the pan & then dump them out! While they come down to  nicely warm roll mix up the following Cream Cheese Frosting!
FROSTING:
4 OZ Cream Cheese softened
4 OZ. Butter Softened
2 TSP Vanilla
2 Cups Powdered Sugar Dash of Salt.
Beat Cream Cheese & Butter, add rest of the ingredients & beat well! Add more Sugar if needed to make a spreading consistency! If frosting gets to stiff add milk to make smooth! SPREAD THICKLY OVER WARM ROLLS & SERVE!
                                                                               


Sunday, November 9, 2014

Pumpkin, Apple Shoofly Pie

                                                                           
This is the newest dessert creation, my very own spin on Pennsylvania Dutch Shoofly Pie. Adding Apples & Pumpkin to the mix just took Shoofly Pie to the next level! This could easily become my favorite Thanksgiving pie!

CRUST:
2 Cups Flour
1/4 TSP Salt
2 TSP Sugar
1/3 Cup  Cold Butter
1/3 Cup Shortening
1/2 TSP Vanilla
4 to 5 TBS COLD WATER
This makes enough for 2 deep nine inch pies. I roll out one & freeze the other for another time!
Mix all dry together stirring well. Add butter & shortening cutting into the dry to make fine crumbs. Now stir in the vanilla & cold water using just enough water to dough come together. Roll out  1/2 of the dough on floured surface large enough to fit a deep 9 inch pie pan. Cut off overhanging dough then crimp & flute the edges. Now onto the filling!
FILLING:
Mix together in  deep bowl.
1 Cup Flour
3/4 Cup Sugar
1/4 TSP Salt
1 TSP Cinnamon
1/2 TSP each of Ginger, Cloves, & Nutmeg
Stir well the cut in 1 Heaping TBS of Shortening. Cut together like crumbs!  Remove 3/4 Cup for sprinkling on the top of your pie. In this 3/4 Cup add 2 TBS Brown Sugar cutting into the crumbs! Set aside .
Back to your remaining ingredients add the following:
1 Cup Molasses
2 Beaten Eggs
1 TSP Vanilla
1 TSP Baking Soda
Stir well!
Add:
1& 1/2 Cups Pumpkin Puree ( If making only Pumpkin Shoofly make this 2 Cups Pumpkin!)
1 Cup Hot Water. Stir very well!
Add:
5 Medium Apples Peeled, Cored & sliced thin! (If making this without pumpkin then use 8 apples!) Stir again! 
Pour all into the shell! It will look like this!
    Now sprinkle on those crumbs you kept aside & sprinkle the top with a nice sprinkle of Cinnamon!
Bake in a preheated  oven at 375 Degrees for 40 minutes or until done. Pie is done when it is completely set with no jiggling when you move the pie. The pie will also puff up when done!  Let cool completely before serving!
   This pie is so very good! Creamy pumpkin filling with tender apple slices, that molasses goodness blended through & then the glorious spices make this the perfect combination! My husband Frank came up with this idea & I give him credit, it is pure genius! The best of fall taste & all in one pie! I know you will love this beautiful & tasty pie! ENJOY !                                                            

Saturday, November 8, 2014

My Newest!

                                                                     
This is cooling now! I took my Shoofly Pie to the next level. This is Pumpkin & Apple Shoofly Pie! If it past my taste test tomorrow after it has cooled, I will share the recipe! I cannot wait! 

Monday, November 3, 2014

Nursing Mom Cookies Pumpkin Chocolate Chip!

                                                                           
This cookie is for woman who are nursing their babies. It is a variation of the one I posted earlier. My daughter always loved my Pumpkin Chocolate chip cookies so I whipped up this batch for her to try! She gave it the 2 Thumbs Up vote!
1 cup Butter Softened
1 Cup Granulated Sugar
1 Cup Brow Sugar
1 Cup of Pumpkin Puree
4 TBS Ground Flax
2 Large Eggs
1 TSP Vanilla
2 Cups Flour
1 TSP Baking Soda
2 TSP Cinnamon
1 TSP Salt
3 Cups Oats, Old Fashioned
1 Bag Semi Sweet Chocolate Chips
2 TBS Brewers Yeast ( Must be BREWERS not regular yeast!)
Stir together the Flax meal & Pumpkin mix well & set aside it will thicken! Beat the butter & add the sugars, beat again! Beat in the eggs & vanilla. Now add the pumpkin, flax mixture & beat again. Stir together in a bowl the flour, salt, baking soda, Cinnamon, & yeast mix well. Beat that into your creamed butter mixture. Now stir in the oatmeal & chocolate chips. Bake on parchment covered baking sheets or lightly spray your sheets with baking spray, like PAM. Bake at 350 degrees for about 10 minutes or until lightly browned. Remove from sheets & let cool. Store in an airtight container & give them to a brand new Mommy or any Mom who is nursing her baby! She & her infant will love you for it!

Tuesday, October 7, 2014

Upside Down Apple Gingerbread Cake

                                                                         

The sweet, moist, & spicy taste of Gingerbread with the lushness of a gooey apple topping! This is a GREAT cake!
4 Macintosh Apples peeled, pared & sliced thin
4 TBS Butter Melted
2/3 Cup Brown sugar
Spray  9 inch Springform pan or use a 10 inch cake pan
Lay apple slices in the bottom of the pan then pour the melted butter over the apples. Now sprinkle the brown sugar evenly over the top. Set aside!
Preheat oven to 350 degrees.
CAKE BATTER:
1/2 Cup Shortening
1/2 Cup Sugar
1 Egg
1 Cup Molasses ( I used Grandmas )
2 & 1/2 Cups Flour
1/2 TSP Salt
1/2 TSP Baking Soda
1 TSP Baking Powder
1 & 1/2 TSP Ginger
1 TSP Cinnamon
1/2 TSP EACH Cloves & Nutmeg
1 Cup Boiling Water
1 TSP Vanilla
Cream Shortening. add sugar & beat again. Add egg & beat. Add molasses & vanilla & beat until creamy. Stir all of the dry ingredients together blending well. Add this to your creamed mixture. Now boiling water slowly while beating  beat well! Pour batter over your apple layer already in the pan. Bake at 350 degrees for 40 minutes or until cake tests done. Mine to 55 minutes! Remove from oven & let cool 10 minutes. After the ten minutes run a knife down the edges of the pan & then invert pan onto a serving platter. Carefully remove the bottom of the springform pan. If you need to loosen some of the topping use a knife to free it. If you used a cake pan tap the bottom of the pan with a heavy knife handle & cake will free from the bottom! SERVE warm or at room temp! Whipped cream or ice cream would be nice with this cake but not needed as it is good all on its' own!