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!

Sunday, September 23, 2012

All American Apple Pie!

The crisp days of fall means crisp, juicy apples that SCREAM to be made into many different desserts. I wanted a traditional American Apple Pie & here it is hot out of the oven! Serve warm with vanilla ice cream or just as is & delicious room temp or cold; apple pie can not be beat especially when local apples are in season & fresh picked! Enjoy a true American favorite!

8 Medium Cooking Apples like Granny Smith or Winesap, I actually used Gala & they turned out perfect !
1 TBS Lemon Juice
1/4 Cup Brown Sugar 
2/3 Cup Granulated Sugar to 3/4 Cup ( if very tart apples use all of the sugar)
Dash of Salt
2 Heaping Tablespoons Flour
2 Heaping Tsp. Cinnamon
1 TBS Melted Butter
1 Tsp. Vanilla
Peel & core apples. Slice & place slices right into the lemon juice stirring to coat. Do one apple at a time so that each apple slice gets an immediate coating of juice so that they do not brown. When every apple is sliced & coated add the dry ingredients & stir well to coat every piece. Now add the vanilla & melted butter & stir to combine . Pile the mixture into the bottom of a blind baked bottom crust. Cut strips from the dough you have rolled out for a lattice top or bake with a complete top crust. I LOVE lattice tops & usually make my pies with them. On the strips of lattice sprinkle with cinnamon & then white sanding sugar. Bake at 375 for 45 minutes to an hour. Your pie should be nice & brown with juice bubbling up & apple pieces cooked TENDER! Test with a fork if still firm or semi soft keep on baking you want completely cooked apples!  Serve warm, room temp or cold as you like! No matter how you slice & eat it this pie you will be eating GOOD!


2 Cups Flour
1 Tsp Salt
1 Tsp Sugar
2/3 Cups Butter COLD
4 to 5 TBS Cold Water
Process all dry together on pulse in food processor to mix. With processor on medium speed add butter 1 tsp. at a time until coarse crumbs. Now add water just enough to make dough come together into a ball. Divide dough in 1/2 & roll out bottom crust. Lay dough into a 9 inch pie pan. Make a foil form that fits in the pie loosely. Fill with about 2 cups raw rice. Bake for 10 minutes in a preheated 350 degree oven. After 10 minutes remove from oven & carefully lift out foil with the rice. RESERVE rice for future use by letting it cool & then store in a zip lock bag. NOW BACK TO PIE BAKING. 
Lightly pile apple filling into your blind baked crust evenly distributing. Roll out remaining dough & cut into strips. Crisscross the strips for a lattice top. Sprinkle with the sugar & cinnamon as described above & bake!   
                                                   This is the pie as a Double Crust Pie!       

No comments:

Post a Comment