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!

Thursday, September 29, 2011

South African Peanut Stew

                                                                               

Yes, I know this is so NOT a Pa. Dutch dish but if our dutchified neighbors would taste this they would say, "Yup this eats real good!" Oh boy does it ever ! Thick & hearty this just might be your GO TO comfort food on a cold frosty evening. I make this as a stove top dish but you may easily adapt this for the crock-pot! Just stir everything together & let it cook all day just making hot rice to serve it over & you have a very delicious dish indeed!
INGREDIENTS:
1 T. Olive Oil
1 Large Onion chopped
1 Large Green Pepper chopped
2 Carrots peeled & chopped
2 Celery Ribs chopped
3 Garlic Cloves minced
2 tsp. Ginger dry powder or fresh chopped
2 tsp. Curry Powder
1 Large Can Chopped Tomatoes include the juice
1 Bay Leaf
1 Large Yam peeled & chopped
1 LB. Chicken Boneless Skinless cut into bite sized pieces
1 32 OZ. Can Chicken Broth
1 Bag Frozen Edemame ( soy beans shelled)
3/4 Cup Peanut Butter ( I use my own home made but your favorite brand is ok).
1 small box Frozen Spinach

Saute onion, peppers, celery, carrots & garlic in olive oil. Do not let garlic brown. Cook until veggies are soft. Add spices & cook for 1 minute. Add tomatoes & chicken Cook & stir about 3 minutes until stew is bubbling. Add broth & yam & cook on medium low until yam is soft , I like to let this stage cook about an hour so flavors blend. Now stir in peanut butter & edemame stirring & cookingon medium heat  until stew thickens & bubbles. Add spinach & cook 10 more minutes. Remove bay leaf. Spoon stew over hot cooked rice & DIG IN ! This is just SO AMAZING you will want to eat the pot empty ( just so it SOUNDS Dutchy)!

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