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, May 30, 2012

Slaw kept Simple & Simply Delicious

   COOL, CRISP, and REFRESHING the great goes with everything side dish that is a must for us Pennsylvania Dutch. This recipe is easy, breezy and quick to create!
                                        
This is my hand cut version instead of using the food processor which I prefer myself! Choose which works best for you!

1/2 Head of a medium size cabbage
2 Medium sized Carrots
1 Cup Mayo
1 TBS. Prepared Mustard
2 TBS Vinegar
2 TBS Sugar
2 TBS Milk or more or less 

Shred cabbage & carrot in food processor or slice thinly by hand. I PREFER to do mine by hand for a rough longer shred; but I know most folks will want to use their processor, so for this batch I used the processor so you could see the size of the shred. In a bowl whisk together the remaining ingredients. Add more or less of the milk as you desire. I like a dressing that is about the thinness of a ranch dressing. Place shredded vegetables in a deep bowl. Pour the dressing over the veggies & stir well. Serve cold. Serves 6.
                                                                              

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