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!

Monday, September 19, 2011

Ooey Gooey Shoofly Pie !

                                                                            
                                                                              


Crust
2 cup flour
1/4 tsp. salt
2 tsp. sugar
2/3 cup  cold butter
1/2 tsp. vanilla
4 to 5 tbs. cold water
Mix all dry together, cut in butter until you have fine crumbs. Add cold water & stir only until dough holds together. Turn out on flour surface & roll out to fit a nine inch pie pan. Fold dough gently in half & lift into pie pan. Unfold & fit dough into pan. Crimp edges of crust. Line crust with a sheet of foil. Fill with about 2 cups of raw rice. Bake in 350 degree oven for 10 minutes to blind bake the crust. This allows crust to stay crisp & not get soggy for your finished pie. I do this with all my crusts & it makes a HUGE difference! Once crust is baked for 10 minutes remove from oven & carefully remove foil  & rice. This should easily come out with foil cradling the rice. Now prepare filling & topping. SIDE NOTE : Rice used for blind baking may be saved & used for many blind bakings. Crust trimmings may be used to make Roly Polys found on this Blog & ALWAYS made with crust trimmings if you are a GOOD Pa Dutch Baker !

OOEY GOOEY filling & topping
1 cup flour
3/4 cup brown sugar
1 tbs. shortening
1 tsp. cinnamon
1/4 tsp. salt
1 cup molasses ( I use Brer Rabbit Mild) but use your favorite.
1 egg
1 tsp. baking soda
1 cup hot water
1 tsp. vanilla
Mix flour, salt, brown sugar & cinnamon together. Cut in shortening to make crumbs. Take out 3/4 cup of crumbs for topping. Now add molasses & vanilla, mix hot water & baking soda together & add all of these wet ingredients to the dry. Best the egg add it to the wet. Now stir well until everything is nicely blended. Pour into your pie crust that you already blind baked & removed foil with rice. Sprinkle the crumb mixture evenly on top of batter. Now sprinkle the top with more cinnamon. Bake at 375 degrees for 35 to 40 minutes. Let pie cool & serve warm or cold with vanilla ice cream or whipped cream if you desire! I like it cold just so. THIS PIE HAS A DEEP GOOEY BOTTOM with about 1 inch of crumbs on top. This is for a friends birthday & I will try to get a photo of a slice so you can see but it truly is a " WET BOTTOM" pie just the way we like it in Pa!                                              


                                                                              

1 comment:

  1. This was just the perfect taste of Lancaster County Dutchyness! Gooey on the bottom crumbly crumbs with a touch of spice & the crust was nice a crisp from the blind baking! My friend LOVED her birthday pie!

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