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, September 6, 2011

Tart Cherry Crumb Tart!

For crust
1 egg yolk
1 tbs. sour cream
1/2 tsp. vanilla
1 & 1/4 cup flour
2/3 cup powdered sugar
1/4 tsp. salt
1 stick butter
Beat egg yolk, sour cream & vanilla together. Sift all dry together then cut in butter that you add a teaspoon at a time. Cut in until you have fine crumbs. Add your egg mixture. Add only enough milk until batter comes together. Dust surface with flour & roll out crust. Line your 9"  tart pan  & flute edges. Blind bake, just line crust with a large tinfoil sheet, fill gently with about 3 cups of raw rice or dried beans, bake for 30 minutes at 375 degrees turning pan in oven after 15 minutes of baking time. Remove from oven & remove your foil & weights return crust to oven for another 5 minutes of baking. Remove from oven & let cool. While crust cools make filling & leave oven on for crumb topping baking.

Tart Cherry Filling
3 Cups washed & pitted FRESH PICKED SOUR PIE CHERRIES ( do as recipe directs using 3/4 cup water instead of juice!
3 cups canned sour cherries, water packed,  ( drain but reserve 3/4 cup of the juice)
IF you are using commercial cherries add 1 TBS lemon juice to add tartness. If using your own sour cherries do not add lemon juice!
1 & 1/2 cup sugar
4 tbs. cornstarch
1 tbs. butter
1 tsp. almond extract
red food coloring ( as much as desired until you achieve the color you like).

Stir 3/4 cup sugar & cornstarch  together, Pour cherry juice in deep pot. Turn on  heat to medium high. Stir in sugar, cornstarch mixture & cook until thick & bubbly. Add rest of the ingredients & continue to cook until cornstarch has cleared & you have a nice thick bubbly filling. Remove from heat & pour into tart crust. To with the following crumbs.
Crumb topping,
1 heaping cup flour
1 & 1/2 cups sugar
1/4 tsp salt
2 heaping tbs shortening
1 tsp cinnamon
Sift all dry together. Cut in shortening until you have crumbs. Spread into a glass baking dish & bake 30 minutes stirring crumbs every 10 minutes to get a nice browning. If crumbs are browned nicely NOT TO DARK remove from oven even if they have not been baking the full 30 minutes. If they are to light in color leave in longer but check often as these brown quickly when they start to turn. once brown remove from oven & spread evenly on tart. Chill & serve with whipped cream or vanilla ice cream !
                       The one piece I managed to get a picture of before they ate it !                                                            

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