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, June 6, 2012

Fresh Strawberry Pie as Elegant as can Be!

                                                                                



 Fresh Strawberries in a sweet butter crust nestled in a fresh strawberry glaze! Slice & serve with whipped cream & you are the DESSERT QUEEN or KING ! This pie is EASIER then it looks so give this one a try while the berries are available!

PIE CRUST:
2 Cups Flour
1/4 TSP Salt
1 TBS Sugar
2/3 Cups COLD Butter ( I freeze mine & cut frozen butter into about 1  TBS chunks)
5 TBS Cold Water
1 TSP Vanilla

Mix dry ingredients together. Cut butter in to fine crumbs. I use my food processor to make it easy. Once butter is cut in add cold water & vanilla. Process in until dough comes together. Roll out on floured surface. Place in an 8" pie pan. Flute edges & prick crust with holes. Blind bake at 350 degrees for 10 minutes. Take out of oven & remove foil & rice used for blind baking. Return crust to oven at 375 degrees for another 10 to 15 minutes or until golden brown. Remove from oven & let cool.
STRAWBERRY FILLING:
2 Quarts Strawberries cleaned & Hulled leaving stem on one large perfect berry for center of pie.
Remove 1 & 1/2 Cups of the smaller & imperfect berries & place them in 1 & 1/2 cups of water in a deep saucepan. Bring to a boil & let cook about 5 minutes. Turn off heat & let berries sit for 15 minutes. Go back a mash berries, sieve berries keeping the juice. Discard the mashed berries. Add juice back into the saucepan & add 1 TSP Lemon Juice. Now add 1 & 1/4 cups of sugar that you stirred together with 4 TBS of Cornstarch & a dash of salt. Bring berry juice up to the boil & whisk in the sugar mixture cooking & stirring until mixture is nice & thick. Stir in a few drops of red food coloring if needed. let glaze cool slightly. Now arrange whole berries in your crust in 2 layers. In bottom layer use smaller berries making one single layer. Spoon a small amount of glaze of this layer lightly coating each berry. Now go back & add the second layer of berries arranging in a pretty pattern. Spoon the remaining glaze over this layer. Place the one huge perfect berry you kept our in the center of your pie & glaze the berry. Chill pie to set. Slice & dollop each slice with whipped cream!  YOU WILL MAKE THIS YEAR AFTER YEAR WHEN BERRIES ARE IN SEASON!                                                                                                                              

1 comment:

  1. Joan Crouse Mott: I made this and it was absolutely delicious...

    ReplyDelete