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, November 21, 2011

Fried Chicken a true Southern Favorite!

Who doesn't LOVE fried chicken ? Ok, so it isn't diet friendly but sometimes just sometimes you have to have a crispy, crunchy , juicy and spicy piece of down home southern fried chicken ! Plus it is a quick supper !

6 Pieces of Chicken with skin
1 & 1/2 Cups Flour
1/2 Cup Cornmeal
1 TSP Salt
1 TBS Parsley Flakes
1 TSP Onion Powder
1 TSP Garlic Powder
1/2 TSP Sage
1/2 TSP Savory
1/4 TSP Black or White Pepper ( I use white)
1/4 TSP Red Pepper , more if you like it very spicy
Shortening melted to 2 inch depth in a large deep skillet.

Wash chicken & leave wet. Mix all dry ingredients together mix well.  Dip each piece of chicken in flour mixture until coated well on all sides. Heat shortening over medium high until melted in your large skillet. Add chicken and cook over medium high to medium temperature so chicken is frying with bubbles all around each piece. Do not cook so high that your shortening is smoking and spattering but not so low that the chicken is barely bubbling in the pan. You want it in between these. Place a lid over the pan a glass lid is best so you can keep a close eye on the chicken. Let this cook until chicken has a deep golden brown color as shown in the picture. Once the bottom side is brown, turn chicken over & continue to fry with lid on the pan until bottom side is brown too. Each side could take between 10 to 15 minutes but check often so you do not burn your chicken. The cooking time will depend on the size and thickness of your chicken too. I start my frying with very cold chicken too so starting temperature will also change the cooking time. Once all sides are brown pierce the thickest part of the chicken to see if juices run clear. If bloody or pink juices run then you need to fry a bit longer. Keep the lid on the pan to help hold heat in & cook the chicken through. Remove each piece that test done & place on a thick layer of paper towel & blot the tops to remove excess grease. CRISPY, CRUNCHY & FLAVOR FILLED GOODNESS in each bite ! Any extra left from dinner is good cold too !


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