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!

Sunday, June 12, 2011

Easy Breezy Homemade Peanut Butter

3 lbs. shelled roasted peanuts ( no salt )             


In a large 12 cup food processor place all the peanuts. Use the chopping, mixing bottom blade. Run processor until you have peanut butter.This should take about 10 minutes. Run on high speed for 3 minutes then pulse for about 1 minutes. Turn on to high speed & run for about another 3 minutes. Pulse again for 1 minutes & then finish butter on medium speed. Stop when you have the chunky or stop when it is smooth. Mine is slightly chunky.  Place butter in a large container & keep refrigerated. This is a HEALTHY choice over store brand butters & uses no salt, sugars or oils other than the natural oils in the peanuts. This peanut butter is terrific for using in main dishes like African  Peanut Stew or Asian Peanut Butter Chicken. I will Blog those recipes at a later date. I eat this practically everyday so I make the big batch. If you want smaller amounts just use fewer peanuts. This butter keeps it's consistency & usually does not need stirred & is spreadable right from the frig !

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