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!

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.

CRUST:
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.
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!                                                                      

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