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!

Tuesday, February 21, 2012

Chunky Tomato Bisque

Dig into a creamy and yet chunky too, bowl of Tomato Bisque!

4, 28 OZ Cans Crushed Tomatoes
3 Large Onions peeled & chopped
3 Ribs of Celery chopped
1 Large Can Chicken Stock
8 OZ cream Cheese
4 Cups 1/2 & 1/2 Milk 
1 Cup Sour Cream 
1 TSP White Pepper
1 TBS Sugar or more to taste, add the TBS taste & add more if needed just a TBS at a time. taste after adding each TBS so you do not end up with sweet soup. I used 1 TBS only.
1/2 TSP Nutmeg 
1/4 TSP Cloves 
Parsley For Garnish 
4 TBS Butter 

In a large soup pot melt the butter & add the celery & onions. Cook until clear & somewhat tender about 8 minutes over medium heat. Add the tomatoes & chicken stock. Stir & cook about 1/2 hour over medium heat.  Add the cream cheese & 1/2 & 1/2 milk. Heat over medium heat stirring to melt cheese.  Once cheese has melted stir in sour cream & seasonings. Continue to cook another 15 minutes. Serve with parsley sprinkle on top of soup.  This makes a huge pot of soup that is great for crowds or to put in containers for freezing.  Plan on about 15 servings from this recipe or cut recipe in 1/2 for a family sized pot!

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