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!

Friday, November 2, 2012

Chicken Pie !

This pie is the main course for a good meal! Light & flaky crusts with hearty chunks of chicken, vegetables & thick gravy nestled between the top & bottom crusts! So Amish & So GOOD!

 Crust
2 cup flour
1/4 tsp. salt
2 tsp. sugar
2/3 cup  cold butter
 4 to 5 tbs. cold water

Mix all dry together, cut in butter until you have fine crumbs. Add cold water & stir only until dough holds together. Turn out on flour surface & roll out to fit a nine inch pie pan. Fold dough gently in half & lift into pie pan. Unfold & fit dough into pan. Crimp edges of crust. Line crust with a sheet of foil. Fill with about 2 cups of raw rice. Bake in 350 degree oven for 10 minutes to blind bake the crust. This allows crust to stay crisp & not get soggy for your finished pie. I do this with all my crusts & it makes a HUGE difference!
                                                                            
 
Once crust is baked for 10 minutes remove from oven & carefully remove foil  & rice. This should easily come out with foil cradling the rice. Now prepare filling & topping. SIDE NOTE : Rice used for blind baking may be saved & used for many blind bakings. Crust trimmings may be used to make Roly Polys found on this Blog & ALWAYS made with crust trimmings if you are a GOOD Pa Dutch Baker !

Filling :
4 Peeled Diced Potatoes
1 Onion Chopped
1 Rib Celery Chopped
2 Carrots Peeled & cut into coins
2 Cups of Frozen Mixed Vegetables
1 TBS Chopped Fresh Parsley
2 Cups Diced Cooked Chicken
1 & 1/2 Cups Chicken Gravy

Place potatoes, carrots, celery & onion in lightly salted water & cook until carrots & potatoes are fork tender. Once tender add the frozen vegetables & cook about 3 minutes longer. Once they have cooked for 3 minutes drain.
Meanwhile cut up about 2 cups of cooked meat ( for this recipe it is chicken). Add the drained vegetables and parsley. Add salt & pepper to taste. Stir in the gravy. Pour filling into your blind baked crust. Cover with the top crust or lattice crust whichever you prefer. Bake at 350 degrees for 1 hour. Let pie sit for about 10 minutes then slice & serve ! As I said this is very good with chicken or beef too so just use each meats gravy. If you do not have gravy you could use bought gravy and one can of a cream soup that you like. It will not taste as homemade but still pretty good ! 
                                                           

As you can see this is a PACKED FULL & MEATY Pie! DIG IN!                                                                        

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