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!

Saturday, December 22, 2012

Chicken Noodle Soup From Scratch

The freezing nights of winter are the best nights to sit down to a hot steaming bowl of soup! Chicken Noodle Soup tastes great even when you are not feeling sick. Something about that rich golden broth swimming with tasty noodles, chunks of chicken & vegetables makes this soup true comfort food! Go ahead and pamper yourself with this easy to make American tradition!
2 Boneless Skinless Chicken Breast
2, 2lb Containers Chicken Broth
1 Onion Chopped
2 TSP Minced Garlic
2 TBS Chopped Parsley or Parsley Flakes 
4 Ribs Celery Sliced on the diagonal
3 Large Carrots sliced into coins
1, 1lb Bag of Kluski Noodles ( or your favorite Egg Noodle but Kluski are so GREAT!)
Salt to taste

Simmer chicken in a large pot with enough water to cover the chicken about 3 inches over the top of the chicken. Add about 1 tsp. salt. Simmer until chicken is cooked about 1/2 hour. Remove chicken from the pot. Let cool. Into the broth from the cooked chicken add the containers of broth, the onion & garlic & the celery & carrots. Cook until carrots are tender. Now add the chicken that you cut into nice sized pieces, & the noodles. Cook until noodles are cooked through about 20 minutes. Taste & then add more salt IF needed! Serve up steaming hot! This makes a big pot of soup enough for about 6 to 8 people BUT this soup is even better the next day! ENJOY & BOWL OF DELICIOUS!

1 comment:

  1. Hi Judy - I just want to say "Thank You" for the wonderful recipe for the Chicken Noodle Soup. I made this today and my daughter came home from working today. She wasn't thrilled that I made soup, but once she tasted it, she was in love with it. She said that I'm not allowed to make anything else except this when it comes to soup!!