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!

Thursday, February 21, 2013

Rustic Meat Pie the Pennsylvania Dutch Way

This is one of the BEST ways to take that leftover beef roast, gravy & potatoes & turn it into a whole other dimension of dinner. This works for chicken, turkey & beef so switch it up when you have any leftovers.

2 Cups Flour
1 Tsp Salt
1/3 Cup Cold Butter
1/3 Cup Shortening
5 to 8 TBS Cold Water more or less as you need.
Stir flour & salt together. Cut in butter & shortening until you get fine crumbs. Stir in enough cold water until you get a soft but not sticky dough. Add more flour if it is sticky or add more water to get soft dough. Climate will change the nature of your dough, sometimes you will need more water other times the flour but the dough is very forgiving if you need to adjust the ingredients. Cut dough in half & roll at one half on a floured surface to fit a deep 9 inch pie pan. Lat the bottom circle in the pan & roll out the top crust. Let it rest while you prepare the meat filling.
Cube the leftover roast into big bite size squares. You will want about 1 & 1/2 Cups of meat but you can use more or less!
Cube the potatoes & carrots that you have left again you want 2 to 3 Cups.
Add leftover cooked vegetables , like green beans or peas they work the best. One cup more or less. Stir this all together & then fill the bottom crust that you have in your pie pan.  Spread the leftover gravy over the meat & vegetables you will want about 1 to 1/2 cups of leftover gravy! You may use bought canned gravy or a cream soup as a substitute! Lay the top crust over the filling & flute the edges! Bake in a 350 degree preheated oven for 1 hour to 1 & 1/2 hours until the crust is nicely browned & filling is bubbling. Remove pie from the oven & let sit 10 minutes before serving to you get nice servings!
          SITTING & COOLING BEFORE SERVING!                                                     

          JUST MAKES YOUR MOUTH WATER DOESN'T IT? If you have leftover dough after trimming up your pie go the the August 2011 archive peach pie recipe after the pie there is a recipe for Cinnamon Roly Polys. You can see them slightly hidden in the second photo of the cooling pie picture above! These little treats are ALWAYS made in Lancaster with the scraps of dough. We can NOT let anything go to waste!                                                                      

Savory Pot Roast with Vegetables & Gravy

Nothing beats the warm comforting smell of a pot roast cooking to make your mouth water! This meal was our Sunday dinner ritual growing up here in Lancaster, but I make it any old time because sometimes I just can't wait for Sunday!
1, 3 to 4 lb Boneless Chuck or Bottom Round Roast or bigger if you need!
2 Large Onions Sliced into 1/4s & the 1/4s again
6 to 8 Large Baking Potatoes Peeled
6 to 8 Large Carrots Peeled & cut into 3 inch lengths
1 8 oz. Can Sliced Mushrooms Drained
1 Tsp Seasoned Salt ( use your favorite)
2 TBS Olive Oil
1 Tsp Garlic Powder
1 Tsp Onion Powder
Dash or 2 of Pepper I use White Pepper
1 TBS Parsley Flakes
2 Bay Leaves
2 Tsp Worcestershire Sauce
1 Can 10.5 oz. French Onion Soup
2 Cans of water use the soup can to measure

In a large cooking pot that is deep, has a lid & is oven proof, place the oil. While oil is heating over medium heat rub the seasoning on all sides f your beef roast. Place the meat into the hot oil, add the Worcestershire Sauce & sear old sides a nice dark brown. Remove from heat & preheat the oven to 350 degrees.  Add the liquids & the 2 bay leaves!
NOW, cover the pot & place in your preheated 350 degree oven & roast for 1 & 1/2 hours. Take out of the oven & add all the vegetables, remember to add the can of mushrooms, it should look like the above picture! Cover the pot & place back in the oven & roast for another 1 & 1/2 hours! YOUR HOUSE WILL SMELL DIVINE & APPETITES SHOULD BE WHETTED! Remove from the oven & place the meat on a platter & vegetables into your serving bowl, be sure to remove the 2 bay leaves & discard them. Take that dark heavenly pan juices & place the pot on top of your stove & bring to a nice simmer. Once simmering, stir 4 TBS Cornstarch into 1 Cup of Cold Water, Stir until smooth & then whisk into the simmering beef broth. Whisk & stir until nicely thick. HEAVENLY HEAVENLY GRAVY!

IF YOU HAVE LEFTOVERS CHECK OUT MY Rustic BEEF PIE  in the February 2013 archive, that uses all of the above leftovers for a RUSTIC HEARTY MEAT PIE! NOW YOUR EATING JUST LIKE A PA DUTCHMAN!

Sunday, February 10, 2013


Here are some ideas for the upcoming special days that you might want to take a look at!

VALENTINE RECIPES 1/2012 archive
VALENTINE COOKIES 2/2012 archive
FASNACHTS for FAT TUESDAY 2/2012 archive
Thin Crispy Pizza ( just because) 8/2012 archive
Anytime you are looking for a recipe & can't find it just drop me message & I will lead you to it!
                             HAPPY COOKING Judys Foodies!  

Cream Cheese, Banana, Caramel, & Chocolate, Dessert Bars


This is an AWESOME way to use up 2 very ripe bananas! Gooey with caramel & chocolate layered in a fluffy cake that has a crisp crusty top. The banana flavor is just right for this combination of flavors! I ate my square warm & it was HEAVENLY! I really recommend using the chocolate melting squares but even so chocolate chips would be good! Have a banana dessert you will be glad you did!

3 Cups Flour
1 TSP Baking Soda
1 TSP Salt
1 Cup Sugar
8 OZ Cream Cheese
1/2 Cup Shortening
2 Eggs
1 Tsp Vanilla
2 RIPE Bananas
1 Cup Melting Chocolate Wafers or Chocolate Chips
2/3 Cup Caramel Topping
Cream Shortening & cream cheese together. Add sugar & beat. Add eggs & beat. Add vanilla & beat again. Add the bananas & beat, batter will be lumpy & that is a good thing! Sift flour, baking soda & salt together, now beat this into your batter. Beat well. Spray a 9x13 pan. Spoon 2/3 of the batter into your prepared pan. Spread out somewhat evenly. Now spread the chocolate wafers or chips over the batter & spoon the caramel over the chocolate. Over this layer dollop the remain batter & spread out somewhat evenly. Some chocolate & caramel will peek through & that is what you want! Bake in a preheated 350 degree oven for 30 minutes. Check with a knife it comes out with batter that is wet return & bake for a few minutes longer. Mine to 38 minutes total. If the knife comes out with chocolate & caramel that is perfect but no wet batter. Let cool & cut into bars!DIG IN!