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!

Saturday, June 18, 2011

Big Fat Pumpkin Pie



                                                                            



Crust:
2 Cups Flour
1/4 TSP Salt
2 TSP Sugar
1/3 Cup Shortening
1/3 Cup Butter
1/2 TSP Vanilla
4 to 5 TBS of Ice Cold Water
Mix all dry together. Cut in butter & shortening to make fine crumbs. Stir in the vanilla & cold water until dough forms a ball. Divide dough in 1/2. Freeze the one use the other to make this pie! Preheat oven to 350 degrees. Roll out dough & place in a 10 inch pie pan. Trim & crimp the edges. Lay a sheet of foil lightly into the bottom of the pie & have it come up the edges. Fill foil with about 2 cups of raw rice. Bake for 10 minutes & remove from oven. CAREFULLY remove foil with the rice. This blind baked crust will insure you have a crispy crust! Now set shell aside & prepare the filling.

 2/3 cup sugar
1/4 tsp salt
1 TBS. cornstarch
3 eggs                
1, 29 ounce can of pumpkin  or fresh pumpkin
2 cups whole milk                      
1 tsp vanilla         
1& 1/2 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp nutmeg
In large mixing bowl combine sugar salt & cornstarch. Add eggs & beat well. Beat in pumpkin mix well. Add milk, vanilla & spices beat well. Pour into LARGE deep pie pan 10" or 2 8 inch pie crusts that you blind bake. Sprinkle top with cinnamon. Bake 375 for 1 hour & 1/2. Cover edges of pie crust with foil to prevent overly dark crust. Check pie at 1 hour but bake until pie filling is set. If using 8 inch pie crust check at 40 minutes & continue until set. IF you do not care for spices or prefer to leave some out  do so to suit your taste! Let pie cool & then refrigerate .
                                                                       

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