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 29, 2012

Chicken Pot Roast with Root Vegetables in a Honey Vinegar Baste

  Pot Roast has always been one of my favorite meals but I am now allergic to beef. So to make the best of a situation I make Chicken Pot Roast. This one has a nice vinegar & honey baste to give it an extra boost in flavor! It adds something nice to the meat and vegetables. The sauce is delicious spooned over the meat or vegetables or you may make gravy . Whichever you choose you can not lose! Supper is on !

1  Roasting Chicken between 6 & 7 LBS.
1 Onion for inside the bird. 
1 TSP Minced Garlic for inside the bird.   ;

For The Baste     
1/2 Cup Vinegar ( White) I do not like Balsamic Vinegar so I do not use it.
1/4 Cup Olive Oil
1/4 Cup Ketchup
2 TBS Honey
1 TBS Parsley                
2 TSP Minced Garlic     
1 TSP Onion Powder   
1 TSP Paprika  
1 TSP Salt
Place Everything in a saucepan & bring to a boil. Turn off heat & let sit at room temperature . This will be used to baste your chicken during the roasting process.
Clean the chicken thoroughly then place in a deep roasting pan that has a lid or cover the pan with foil for roasting. Place the onion & garlic inside the cavity & then truss up the chicken as you choose to do. Baste with about 1/2 of the basting sauce. Cover & roast 1 hour at 350 degrees. Baste again at the 1/2 hour mark.
6 Potatoes peeled & halved  
1 Cup Baby Carrots
3 Onions Peeled & Quartered
Lay the vegetables around the chicken that has roasted for 1 hour. Baste again this time over the chicken & all the vegetables. Roast 1/2 hour uncovered then baste again. Cover and roast another 1/2 hour. Baste with the last of the basting sauce. Let this roast uncovered until done. Roast about 2 & 1/2 hours. Remove from oven & serve ! This is so nice for a family dinner. Today I served this with creamed corn & multi-grain dinner rolls. Other choices for root vegetables would be, yams or sweet potatoes, parsnips or turnips and you could add celery if you like. ENJOY!

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