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

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!

No comments:

Post a Comment