Judy

Judy
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!

Wednesday, February 1, 2012

Chicken Croquettes


                                                                       


3 TBS Butter
1/4 Cup Flour
1 Cup Milk
1 Rib Of Celery Diced Fine
1/2 Onion Diced Fine
1TBS Parsley Chopped or use Dried Parsley Flakes
2 Dashes of Nutmeg
1 Dash Paprika
1 TSP Fresh Lemon Juice
Salt & Pepper to Taste
1 & 1/2 Cups Cooked Chicken Diced
1 Cup Bread Crumbs
1 Egg Beaten with 1 TBS Water

Melt butter, add vegetables including parsley, Saute until vegetables turn soft. Stir in flour it will be thick. Add milk & stir until thick. Stir in seasonings & lemon juice. This mixture will be thick. Remove from heat & stir chicken in gently but mixed well. Chill in refigerator at least 2 hours or until the next day. When ready to cook, beat egg and water together. Place bread crumbs in a bowl that you can easily turn the croquettes over to coat. Stir parsley & a dash of salt into the crumbs. Now wet hands &  form chicken mixture. The traditional shape is a cone but I like mine more like a crab cake shape. Make 6 patty shapes. Dip in crumbs. Then dip in egg & water mixture then back into  a second bowl of crumbs that you added some parsley & salt to taste into the crumbs. Now shape into cone shapes for traditional croquettes or leave in cakes. I usually leave mine in cake form but for the photo I made the traditional cones. In skillet heat olive oil or melt butter to fry the croquettes. About a 1/2 inch deep for oil use about 5 TBS butter if using butter. Fry in skillet about 3 minutes per side until each croquette is a deep golden and crispy brown! These are so delicious and are perfect for company. The lemon juice adds a bright flavor along with the nutmeg . The sauce that you make for the binding  is nice thick & creamy, these are KILLER CROQUETTES ! ENJOY FOODIES!                                                        

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