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!

Tuesday, December 18, 2012

Judys Foodies Sugar Cookies!

These are not just a pretty cookie! These are delicious, loaded with butter & vanilla & the butter cream frosting tips them right over the top in goodness! 

6 cups Flour
1 TSP Baking Soda
1 TSP Baking Powder
1/2 TSP Salt
1 Cup Butter ( softened)
2 Cups Sugar
3 Large eggs
2 TSP Vanilla
1 & 1/2 Cups Yogurt ( plain)
Stir all the dry ingredients minus the sugar together. Beat Butter, add sugar & beat again. Add eggs & beat. Add vanilla & yogurt & beat once more. Slowly add the dry beating together until combined. Chill dough at least 2 hours. Take out about 1 & 1/2 cups of dough at a time & roll out on a lightly floured surface, about 1/4 inch thick. Cut into shapes & place on parchment covered cookie sheets. Bake in a 425 degree oven for about 6 minutes or until edges are just lightly browned. Remove from sheets & let cool. Frost with the following frosting & decorate with sprinkles or sanding sugar. tint frosting if desired. We used some red & green for contrast! This makes 5 dozen cookies.

FROSTING:
5 TBS softened butter
2 TSP Vanilla
5 Cups Powdered Sugar
Dash of Salt
1/4 to 1/2 Cup of 1/2 & 1/2 Cream

Beat butter add 1/2 the sugar, salt & vanilla & 2 TBS cream. Beat . add more sugar & cream until all of the sugar is used & adding as much or as little of the cream you need to get a nice spreadable frosting. Frosting with crust over after cookies are decorated so they will store nicely. Tint about 1 cup of the frosting for each color you use. A few drops of food coloring will do the trick.   Have fun decorating!
                                                                         
  
                                     Have Fun EATING these cookies too!                                                          

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