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, July 18, 2012

Mint Salt Water Taffy

            AHHHH, the taste of the beach right at home, made by you, what could be better? Ok going to the beach & buying it but when you are stuck at home why not make some Salt Water Taffy right in your kitchen!

1 & 1/2 Cups Water ( I simmered my water with 1/2 cup of fresh mint leaves for about 5 minutes, let the water cool with the mint, strained & then used it for my flavoring) if you do not have fresh mint just add 1/4 TSP of Mint favoring when specified, or use whichever flavor you choose, lemon, vanilla, any you wish!
2 Cups Sugar
1 Cup Light Corn Syrup
1 & 1/2 TSP Sea Salt
2 TBS Butter +
1/4 TSP Peppermint or Spearmint Flavor or ANY flavor you wish
Drops of  Food Coloring to match your flavoring!
Mix sugar, corn syrup, salt & water in a deep saucepan, heat & stir until sugar & salt is melted. Now cook on high DO NOT STIR until it comes to 260 degrees, USE A CANDY THERMOMETER, pull of the heat & add the remaining ingredients stir well.
  Pour into a butter bowl or pan & let come to a temp that you can handle with your hands but still pretty warm. Butter your hands & gather the goo into a ball & start to pull & twist. Pull until taffy gets just about to hard to pull. Break lump into 4ths & pull into  long ropes the thickness you wish for your pieces of taffy. Snip into bite size pieces with BUTTERED scissors. 

Wrap each piece into squares of cut wax paper & twist the ends closed. This makes 1 & 1/2 POUNDS of mouthwatering Salt Water Taffy! YUM YUM!  


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