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

Lemon Raspberry Bars


I LOVE Black Raspberries & I always enjoyed Lemon Bars with their Shortbread crust so why not combine two flavors that would work nicely together? I have been making these for years now at Christmas time & yet I almost forgot to make them this year, HORRORS ! I scurried around and luckily these are a quick baking item and I made them in the nick of time! These are scrumptious, fast & very pretty with their beautiful color contrast and snow white powder sugar dusting. I hope you like these as much as we do !

1 Cup Butter
2 Cups Flour
1/2 Cup Powdered Sugar
3 Drops of Lemon Extract
Preheat Oven to 350 Degrees.
Mix altogether until you get fine crumbs, cut the butter in like you would for pie crust. Pat into a 9x13 pan pressing firmly to form a good base crust. I like to press this up the sides as well. Bake 15 Minutes. Remove from oven. Immediately, carefully spread with the a 10 oz. jar of Seedless  Black Raspberry Preserves. I use my homemade but any store brand like Polaners or Dickinsons  seedless jams are wonderful for this. You may use seedless Red Raspberry Preserve if you wish! Do this while the crust is hot so the jam will melt & make for easier spreading, be careful not to press down the crust will rip! I use a the back of a soup spoon for this it works very well. Now mix up the following lemon layer.

2 Cup Granulated Sugar
1/4 Cup Flour
1 Tsp Baking Powder
Juice from 2 Large Lemons almost 1/2 Cup just a little short of the 1/2 Cup mark ( not crucial on this)
4 Eggs
Stir together all of the dry ingredients. Add eggs & beat with mixer until nicely blended. Slowly beat in the lemon juice & beat until thick and a light lemon color. Pour over the Raspberry Preserve layer & bake about 25 minutes or until set & not jiggling ! Remove from oven & let cool completely. Once cool dust liberally with powdered sugar and cut into squares. Serve ! If not serving right away I refrigerate to keep !

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