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!

Monday, May 23, 2011

Almond Panko Encrusted Chicken Breast


4 split chicken breast ( you may use boneless skinless)
1  cup Panko bread crumbs
3/4 cup ground almonds ( I ground roasted almonds on pulse in my food processor till fine)
1 beaten egg
3/4 cup milk
1 TBS. Honey
1/2 tsp. salt
1/2 tsp. paprika
1 tsp dry parsley flakes
1 tsp. garlic powder
Preheat oven to 350 degrees. If using boneless skinless breast spray pan with cooking spray. If using regular chicken breast do not spray pan.
     Beat egg & add milk & honey beat to mix.  In separate bowl mix all dry ingredients together. Dip each piece of chicken into milk mixture then into Panko Almond mixture. Place chicken skin side up in pan & bake uncovered for one hour or until chicken is nicely browned & juices run clear.  This could be used with any chicken pieces or fish adapt cooking time for thickness of meat .


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