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!

Tuesday, July 12, 2011

Fresh Home Canned Blueberry Jam

3 Pints Fresh Blueberries washed & Stemmed
4 cups sugar
1 box Sure Jell Fruit Pectin
6 Pint Jars
6 Canning Lids & Rings
1 Canner with Rack & Lid
To start wash berries remove stems & crush with potato masher. I like large pieces of fruit in my jam so I leave it chunky with fruit. If you like smoother jam just crush as you wish. Place jars, lids & rings in dishwasher & run on wash so jars are clean & hot when you are ready to fill. While jars are rinsing place berries in large heavy cooking pot & stir in the box of Sure Jell. Bring to a full rolling boil, a boil that does not stir down. Dump in all the sugar & continue to stir & cook back to a full rolling boil. Scrape sides often so all sugar & Sure Jell are combined in the jam. Once back to a full rolling boil time for 1 minute but KEEP stirring jam. After 1 minute remove from heat & skim off any foam. Go ahead & taste it it IS YUMMY ! Remove jars that are hot but clean along with  lids & rings. Dry any water still in jars be careful they are hot & they need to be hot!. Fill canner half full with hot water place rack in canner to hold jars in place. Heat on high. Meanwhile go back to the jam & jars. Using a funnel ladle hot jam into hot jars filling up to 1/8 inch of the top of the jar. Wipe of rim of each jar as you fill it & wipe lid dry then place on jar. Screw on dry hot ring. Continue until all jars are filled. CAREFULLY lower each jar into canner. I have canning tongs & they are THE BEST tool for the job. Bring canner up to a full hard boil, cover canner with lid & time the boil for 10 minutes. Carefully remove each jar placing on a flat dry towel. Let sit for 24 hours. Listen for each PING as the jars seal. LOVE THAT PING !!! If any jar does not seal eat right away & it will keep in the frig. Sealed jars are shelf stable & make GREAT GIFTS ! This recipe never fails it always jells!


                                                                   

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