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 20, 2012

Iced Mint Tea or as The PA Dutch Call it Meadow Tea

          Refreshing on a hot day with the pure crisp blast of mint, this iced tea is the Bombdiggity! Get yourself some mint to plant & you have mint for the summer season. 

5 Sprigs of Mint 7 Inches Long ( Strip leaves from the stem but use the tip with it's bunch of leaves) 
6 Cups Water
1/2 Cup to 1 Cup Sugar
Cold Water
Place mint leaves & the tip of the stem with it's group of leaves, in a deep saucepan. Add the 6 cups water & bring to a boil. Immediately turn off the heat but leave tea steep for at least 20 minutes. In a 1/2 gallon container place the sugar, ( we love it sweet & use about 3/4 cup of sugar but play with it to get your tea the way you like it). Pour the steeped tea into the container & stir until sugar has melted. Now add cold water to make a 1/2 gallon. Save leaves for one more batch of tea OR double the recipes sugar & water amounts & make 1 gallon.  Refrigerate tea. Serve ICY COLD over ice  with Mint Leaf Garnish Optional! 
This year I am making Chocolate Mint Iced Tea from all of the Chocolate Mint my husband Frank grew. It is smooth, rich & an amazing Iced Tea!                                                                  

1 comment:

  1. I just made some of this wonderful tea for our Forth Of July picnic & I add about 1 cup of Chamomile Blossoms & it taste SO GOOD! Give it a try YUMMY!

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