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!

Tuesday, May 22, 2012

Pennsylvania Dutch Beef Pot Pie

My Oh My, Amish Pot Pie ! This Pot Pie is made with Beef not the usual Chicken Pot Pie which is already on this Blog. This is a hearty beefy plate of dough & potatoes with slices of beef! You will LOVE the difference!

2 Lb Bottom Round Roast
2 Large Onions Peeled & Sliced
8 Large Carrots Peeled & Cut into large Chunks
8 Large Potatoes Peeled & Cut into Quarters 
Salt & Pepper to Taste
Water to Cover
1 TBS Parsley 
Pot Pie Dough to follow below.
Place Roast in a LARGE DEEP pot. Cover with water & add about 1 TSP. Salt. Simmer on low about 1 & 1/2 hours. Remove to cool & slice. To the simmering pot add onions, carrots & potatoes. Simmer until carrots are tender. Slice beef into pieces not large or small but as in the picture above. Mix up dough & add slices of dough to the simmering broth. Stir after adding each 5 or 6 pieces. Let simmer about 1/2 hour until dough is fluffy & cooked through. Serve with enough of the broth to mop up with bread but not so much that your serving looks like soup! 
DOUGH:
2 Cups Flour
1/2 TSP Salt 
3 Eggs beaten with 2 TBS Milk. 
Place flour & salt in a bowl. Make a well in the center. Pour all of the beaten egg & milk mixture in the well & use a spatula to incorporate the wet into the dry. You will have a stiff wet dough. Roll dough out on a well floured surface. Roll into a large rectangle about 1/4 inch thinness. Cut dough into squares & stir 5 or 6 pieces at a time into your pot that is simmering. Let cook until dough is fluffy & cooked through about 1/2 hour. Stir often so dough does not stick! 

OR USE 3 to 4 BAGS FROZEN PEROGIES INSTEAD OF THE DOUGH! It taste just like the HOMEMADE DOUGH only it has the Mashed Potato Center! I use the Potato & Onion Perogies! 
THIS IS A VERY OLD RECIPE FROM LANCASTER COUNTY & ONE OF OUR LOCAL FAVS!
 
                                                                                

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