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!

Tuesday, June 14, 2011

Chinese Confetti Chicken


1 lb white meat boneless skinless chicken cut into bite sized pieces
1/2 large onion sliced in 1/2 inch chunks
2 ribs celery sliced on the diagonal 1/2 inch pieces
12 baby carrots left whole
1 cup shredded cabbage
1 cup sliced mushrooms fresh or canned ( drain if using canned)
1/2 cup shredded zuchinni
1/2 cup frozen spinach 
3 TBS vegetable oil.
1 TBS minced garlic
 You will be stirring the entire cooking process.  Saute the following on medium heat.Saute carrots in oil until slightly tender. Add chicken & saute until 1/2 cooked. Add celery, onion, mushrooms, cabbage & spinach. Saute until chicken is cooked & vegetables are tender. Add garlic stir & cook another 3 minutes. Turn heat to low & cover pan while you whisk together the following sauce.

For Sauce
3 TBS soy sauce
2 TBS oyster sauce
1 TBS vinegar
1 TBS sugar
2 TBS cornstarch
2 tsp. 5 spice powder
1 & 1/2 cups cold water
Sesame Oil about 15 drops
Whisk all together until cornstarch is smooth & sugar is liquid. Stir into your pan with the chicken mixture & cook over medium high heat until sauce is thickened. Serve hot over rice ! Taste like the real deal ! Serves 4 easily !


  1. Can't wait to try this! Although I'm wondering if the oyster sauce is a must of if I can substitute it for something else...

    1. I told Traci in a private message but I thought you might like to know YES you can always substitute anything! Use your favorite Chinese cooking sauce!