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, December 22, 2011

Cranberry Mousse & Williamsburg Orange Cake by Linda Palmeri

I do not have a photo of the cake recipe Linda Palmeri has given to me as I have not had time to make it. She was so kind to share her wonderful recipes with the Foodies here at Judys Foodies & they would be great for this time of year so I am going ahead & posting the two she has given to me. Here is Linda's  Cranberry Mousse &  her Williamsburg Orange Cake !
This is such a pretty accompaniment for any dinner but especially nice at holiday feast. This is crisp & tart with cranberry flavor but light & fluffy with just the right amount of sweetness! My family gave it RAVE REVIEWS!                                                                             

1. Can Cranberry Juice Cocktail
1. 3 oz. Package Raspberry OR Strawberry Jello
1. Can Jellied Cranberry Sauce
2 Cups Cool Whip Non Dairy Topping

Boil juice & stir in jello. Whip Cranberry sauce at high speed in a small bowl for one minute. Stir in the juice jello mix. Refrigerate until it begins to set up. Stir in Cool Whip & refrigerate until it has completely set. Linda suggests spooning into individual pretty serving bowls before it sets up !

2 & 1/2 Cups Flour
1 & 1/2 Cup Sugar
1 & 1/2 Tsp. Baking Soda
3/4 Tsp Salt
1 & 1/2 Cups Buttermilk
1/2 Cup Butter Softened
1/4 Cup Shortening
3 Eggs
1 & 1/2 Tsp Vanilla
1 Cup Golden Raisins Chopped
1/2 Cup Finely Chopped Nuts
1 Tbs Grated Orange Peel

Preheat oven to 350 Degrees.
Grease & flour a 9x13 pan or two 9 inch pans or three 8 inch pans. Beat all ingredients together in a large mixing bowl on low, scraping sides of bowl constantly for 30 seconds. Beat on high speed for three minuts scraping sides of bowl every now & then. Divide into pans or smooth evenly in the 9x13 pan. Bake about 45 to 50 minutes or until toothpick comes out clean when inserted. Layers might only take 30 to 35 minutes. Cool & frost with the following frosting:
1/2 Cup Butter Softened
4 & 1/2 Cups Powdered Sugar
4 to 5 Tbs Orange flavored liqueur or Orange Juice
1 Tbs Grated Orange Peel.
Beat butter & sugar together. Add Orange Liqueur & peel & beat.
Linda states at the bottom of her recipe that she loves to decorate the top of this amazing cake with holly leaf & berries! ENJOY FOODIES!  When I have some time I am going to make this they sound SCRUMPTIOUS!

No comments:

Post a Comment