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!

Thursday, April 12, 2012

Meatloaf Patty Melt

             Who would like to take a bite out of this tasty sandwich? I know I did and I am glad I did! Just take your favorite sandwich roll, I used a pretzel roll. On the bottom bun lay fresh baby spinach. Cut a nice sized slab of the leftover meatloaf from the recipe on my blog.You will find that recipe in the April 2012 Archive! Cover the meatloaf with slices of tomato, dill pickle sandwich slices or any pickle you like or leave that off if you do not like pickle. Then top everything with 2 slices of cheese. Spread top bun with mayo or squeeze on some ketchup. Place  bun on top and wrap the sandwich in foil. Bake at 375 degrees for about 15 minutes. Unwrap each sandwich and serve ! A great way to use up leftover meatloaf!                                                             

No comments:

Post a Comment