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, January 22, 2012

Bacon, Spinach Pie with a Parmesan Crust !


2 Cup Flour
1 Cup Parmesan Cheese Grated
Dash of Salt
1 TSP Parsley Flakes
1 TSP Garlic Powder
1/2 Cup + 3 TBS Butter (cold)
10 to 12 TBS Cold Water
Stir all dry ingredients together, Cut in butter until you have fine crumbs. Slowly add a little of the water at a time. Gently stirring only add enough water to get a moist dough that will come together. Roll out on a floured surface. Fit a deep 9" inch pan with crust. Crimp edges. Blind bake by lining crust loosely with foil. Fill about 1/2 way with raw rice or dry beans. Bake in preheated 350 degree oven for 10 minutes. Immediately  remove foil with rice. Save rice to use for future blind bakings! While crust cools a little mix up your filling.

8 oz. Cream Cheese softened
4 Eggs
16 oz. Small Curd Cottage Cheese
1/3 Cup Parmesan Cheese Grated
1 Small Onion Minced
1 TSP Garlic Minced
9 Pieces of Bacon Cooked Crisp & Crumbled
2 Cups Fresh Baby Spinach Leaves
Parmesan Cheese & Parsley to sprinkle over the top.

Cream the cream cheese, add eggs & beat. Add cottage cheese & 1/3 cup Parmesan plus the onion & garlic. Beat again. Fold in Spinach & Bacon crumbles. Spoon into blind baked pie shell. Sprinkle top with Parsley & Parmesan Cheese.  Bake 375 degrees for about 45 minutes. Serve hot with a good salad & hot bread .
Variations, lay sliced tomatoes over the filling then sprinkle with parsley & cheese. Instead of bacon use a good thin sliced diced ham.
       This is a soft cheesy serving of goodness. The spinach with the bacon & cheeses is the perfect combo! Make sure you blind bake the crust & be sure to bake the pie long enough to set up. If you take it to soon it will not serve up in a pretty slice , mine should have baked a little longer but I was HUNGRY! It is delicious no matter how it slices so no worries. Let the pie sit about 10 minutes before slicing into so the fillings is not splooshing out as you serve , like mine did in above picture! Below is a picture of the Parmesan Crackers that I made from the dough I had left from the pie crust. I suggest you make them they are crisp & tasty too! Just roll dough out  thin & cut out. Lay on a cookie sheet & sprinkle with sea salt. Bake 10 minutes or so at 375 degrees! ENJOY!                                                                                                               


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