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!

Saturday, June 16, 2012

Black Raspberry Clafouti

   This is a beautiful, fruity custard that may be eaten warm or cold. Delicious either way! I like it warm when it is cold outside & cold when it is a summer day. I would be hard pressed to say which way I prefer because they are both so darn good! This picture is the seedless version of the recipe! I like to serve this with a few crisp cookies for a nice crunch. This works nicely with bought Sugar Wafers or a shortbread type of cookie!

 5 Eggs
1/2 cup flour
1 cup sour cream
1 cup whole milk
3/4 cup sugar
1 tsp vanilla
dash of salt
2 Cups Fresh Black Raspberries ( blueberries, cherries, peaches or plums could be used instead!)
1/4 TSP Each Nutmeg & Ginger added to the prebaked custard if you use the seedless recipe OR 1 TSP Cinnamon if using the whole berries.

Beat eggs, add sugar & beat again. Add sour cream & milk beat again. Add vanilla & beat. Stir salt & flour together then slowly sift this while beating into your egg mixture. Pour into a deep glass baking dish.

Sprinkle  washed berries over the custard then sprinkle with the cinnamon. Bake in a preheated 375 degree oven 30 minutes or until puffed up & lightly browned! Right before serving dust with a little powdered sugar or a dollop of whipped topping!

FOR THOSE WHO DO NOT LIKE SEEDS: Add the spices to the custard before baking.
Place washed berries in a deep saucepan.  Add 1 & 1/2 cups water & bring to a boil. Let simmer about 8 minutes. Now sieve berries thru a fine sieve to remove seeds RESERVING the juice & berry pulp. Return the berry pulp & juice to the saucepan. Stir 2 heaping TBS of cornstarch into a 1/4 cup of sugar. Bring berry mixture back up to the boil. Whisk in the cornstarch & sugar to the simmering mixture. Whisk until thickened. Remove from heat. Spoon this in swirls over the custard & bake in a preheated 375 degree oven for 30 minutes or until puffed up & lightly browned! Serve warm or cold with a dollop of whipped topping OR dust with powdered sugar before serving!                                                          

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