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, August 1, 2012

Vanilla Cheesecake with Fresh Gingered Peaches as an Optional Topping!

    Cheesecake is such a GREAT dessert! Not as hard to make as you might think ! Bake one up you will be GLAD you did!

3 Cups Graham Cracker Crumbs
2 TBS Sugar
4 TBS Butter Melted.
Place the crumbs & sugar in the bottom of your 9 inch springform pan & stir well to combine. Add the melted butter & mix into the crumbs. Press mixture 3/4 of the way up the sides of the pan & across the bottom to evenly coat the pan. Bake in a preheated oven for 10 minutes. Remove from the oven & fill with the following cheese batter:
4, 8 oz. cream cheese blocks brought to room temperature 
6 Eggs
1 Cup Sugar
Dash of Salt
2 TSP Vanilla
Beat cream cheese until fluffy. Add sugar & vanilla & beat again. Add eggs & beat until fluffy! Pour into the springform pan with the baked crust. Bake 1/2 hour at 350 Degrees, lower oven to 325 Degrees & bake 1 hour. Turn off oven but crack open the door & let cheesecake sit in the oven for 1 more hour. Remove from oven & chill in refrigerator before removing the springform pan. Slice & serve! I will be making a Fresh Gingered Peach topping to serve spooned over the cheesecake & will blog that later! This is also great with Strawberry Topping or Blueberry Topping too!  
A SUCCULENT SLICE of Vanilla Cheesecake with Gingered Peach Topping spooned over the top! It was SO GOOD!

4 Large Ripe Peaches Peeled Pitted & Sliced
1 TBS Fresh Grated Ginger
2/3 Cup Sugar
1 TSP Vanilla
Dash of Salt
4 TBS Butter
1 Heaping  TBS Cornstarch
Saute Peaches  & Ginger in butter in medium sized saucepanStir & cook about 10 minutes. Stir cornstarch into sugar mixing well. Stir the mixture into the simmering peach & cook & stir until mixture is thick & bubbling with sugar dissolved. Once nice & thick remove from heat & stir in the vanilla. Chill & serve dolloped over the cheesecake. 

 
THIS WAS THE CHEESECAKE LIT UP FOR A BIRTHDAY!                                                                                                                                    

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