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, October 2, 2011

Creamy Rice Pudding by Minnie Graver

Minnie was the dear little elderly lady that cleaned at the business where I was first employed right out of high school. She was tiny & feisty & guarded her recipes like they were golden & they were & still are today! This creamy wonderful pudding was one of her specialties & was thrilled when she gave me her secret golden recipe! I am sharing it with you because it is simply one of THE BEST Rice Puddings I have ever eaten. Minnie is long gone but never forgotten & I share this recipe of hers in her honor. THANKS Minnie with Love, Judy

                                           Creamy Rice Pudding by, Minnie Graver !
1/2 Cup Raw White Rice
2 Cups Water
3 TBS. Butter
1/2 Tsp. Salt
4 Cups Milk ( in above photo I used Unsweetened Almond Milk) for dairy free leave out the butter & use the almond milk.
1 Egg
1/4 Cup Cornstarch
3/4 Cup Sugar
2 Tsp. Vanilla
3/4 Cup Raisins ( Optional)
1 Tsp. Cinnamon + more to sprinkle & you just have to sprinkle !

Boil rice, water , butter & salt in large pan on low covered until water is absorbed about 20 minutes or so & stir every so often ! Add 3 cups of milk &  the raisins if using. Bring to a boil stirring to prevent sticking. Turn heat down to low until you mix up the next ingredients . In separate bowl ( I use the bowl I am going to serve the pudding) stir together the sugar, cornstarch, until smooth. Beat egg & add the egg & milk to cornstarch mixture stirring to blend . Add vanilla & cinnamon & stir again so mixture is smooth. Now stir in 1/4 cup of hot rice mixture to the cornstarch mixture stirring as you add. Now add all of this into the large pot of rice mixture. Stir over medium heat until pudding bubbles & thickens. Once thick & bubbly remove from heat & pour into serving bowl. Now sprinkle the top with cinnamon & chill. You now have thick rich CREAMY the most wonderful stove top rice pudding, that serves 6 to 8 people easily, that anyone could ask for ! THANK YOU Minnie !



  1. This pudding is def. better made with whole milk BUT the Almond Milk worked & tasted very good just not as dense a pudding as it is with the whole milk. So for lactose intolerant people you have a great dessert pudding !

  2. To add to the above comment: you may leave out the butter if you need to make this dairy free!

  3. LOVE the background info on Minnie. Nice touch :)