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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!

Sunday, July 8, 2012



2 to 4 LB Rump Roast
1 Large Onion
1 TBS Garlic minced
8 Carrots Peeled & cut in to 2" Lengths or use Baby Carrots about 1 Cup
1 TBS Parsley
Pepper To Taste
1 TSP Onion Powder
1 TSP Salt
1 TBS Greek Seasonings
Dash or 2 of  Season All Seasoning Salt
1 Cup Red Wine divided in 1/2 or Beef Broth if you do not like wine!

Place meat in a metal pan or pot, I use my black iron skillet, place uncovered, fat side up & season with a sprinkling of salt in the pan. Sear meat in a 500 Degree oven for 25 minutes.

 Place all of   of the ingredients except 1/2 cup of the wine, in the crock pot . When meat is seared place it on top of the ingredients. Deglaze the pan you used to sear the meat by adding  1/2 cup of the wine to the pan & scrape the bottom to get every last crusty bit of goodness from the meat, it will make great gravy.Add it to the crock pot.  Put lid on the crock pot & cook on high 4 hours or on low for 8. Remove meat & vegetables & thicken the juices in the crock pot with 1 TBS Cornstarch mixed into 1/2 cup cold water, stirring while crock pot is on high. Sauce will thicken into a nice gravy! If you have leftovers use them to make my Rustic Beef Pie in the February 2013 archive! It is a very old PA Dutch meal that is a favorite here in Lancaster County Pennsylvania!

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