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, April 1, 2012

Raspberry Chicken

     Perfect for a spring supper! Raspberry Chicken in a Wine & Raspberry Marinade that you reduce to create a sauce that you spoon over your chicken!                                                                             

6 to 8 Boneless Skinless Chicken Thighs or Breast
1/2 Cup Shiraz Cabernet Red Wine ( I used Yellow Tail)
1/2 Cup White Vinegar
4 TBS Heaping of Honey
1 TBS Minced Garlic
3 TBS Minced Fresh Parsley
1 TSP Sea Salt
1 Cup Black Raspberries ( Fresh Black Raspberries)
3 TBS Butter

Place thawed chicken in a large zip lock bag. Mix all the other ingredients together, except the butter,  stirring well. Pour over chicken & refrigerate 4 hours. Preheat oven to 350 Degrees . Place chicken in a deep casserole or baking pan that has a lid. Cover chicken with the marinade. Cover & bake for 45 minutes. Remove chicken from the pan & pour the marinade with all the juices into a sauce pan. Return chicken to the covered pan cover to keep warm. Add the butter to the marinade & cook on high stirring now & then until sauce reduces & becomes slightly thick. Plate chicken & spoon a generous amount of the thickened sauce over each piece of chicken & serve ! Serves 4 !

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