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!

Sunday, June 30, 2013

3 Layer Fruited Jello

This light fruity Jello is great for hot sunny days. It refreshes in such a lovely way! Children & adults with love this. I use this as a side dish instead of salad! GREAT FOR YOUR SUMMER GRILL NIGHTS!

1 Box 6 OZ. Orange Jello
2 BOXES 3 OZ Peach Jello ( it does not come in a big box)
2, 15 OZ. Can Drained Mandarin Oranges
2  15 OZ. Can Drained Crushed Pineapple
1 15 OZ. Can Pineapple Rings Drained
1 8 OZ Block Cream Cheese
4 OZ Cool Whip more or less I used 1/2 of an 8 OZ. Tub
1 & 1/2 Cups 7UP, or Sprite for  6 OZ boxes of Jello
Maraschino  Cherries OPTIONAL ( my family does not care for them)
Water to make the jello

Get a 9x13 deep glass dish or use a deep glass round casserole dish. Make the large orange jello using 2 cups boiling water then use 1&1/2 Cups Cold 7 UP or Sprite instead of the cold water. Let chill to soft set about 30 minutes or so till the jello is slightly firm. Then stir in 1 can of drained crushed pineapple. Refrigerate until firm. Once it is set mix up the peach jello using 2, 3 oz. boxes, 2 cups hot water & then 1 & 1/2 cups cold 7 UP or Sprite. let this sit in a separate bowl in the frig until soft set . Once soft set stir in 1 can Mandarin Oranges & pour over the orange layer already firm in your serving dish. Put back in the frig until firm. Once set up make the creamy layer. Mix the 8 OZ. Cream Cheese with the 2nd cans of drained crushed pineapple & Mandarin Oranges, Beat well. Fold in the Cool Whip. Spread over the set Jello's. Top with drained Pineapple rings. You may place a cherry in the center of each ring!


Friday, June 28, 2013

HO HO HO CAKE from Lancaster County


This LUSCIOUS cake is credited to Lancaster County PA! This recipe is not mine but passed around from person to person & many claim to have been the creator. I do not claim to be the originator but I have made it & want to share this special cake with you!

1/2 Cup Shortening
1 Cup Granulated Sugar
1 Cup Brown Sugar
1 TSP Vanilla
2 Eggs
Dash of Salt
2 Cups Boiling Water or Strong Hot Coffee ( I use coffee)
1/2 Cup Cocoa ( I use Hersheys)
2 TSP Baking Soda
2 TSP Baking Powder
2 Cups Flour
Beat the shortening until fluffy. Add the sugars & one teaspoon of vanilla. Beat in the eggs.In a deep bowl stir the hot water OR hot coffee together with the cocoa & baking soda it will foam up! Set aside. Stir the flour together with the baking powder. Beat this into the egg & sugar mixture. Beat in the hot water/coffee into your batter & stir well. Batter will be thin! Pour into a greased & floured 9x13 pan. Bake at 350 degrees for 38 to 40 minutes. Let cake cool. Once cool top with the following.
1&1/4 Cup Milk
6 TBS Flour
1/2 Cup Butter
1 Cup Shortening
1 Cup Granulated Sugar
Dash of Salt
1 TSP Vanilla
Cook milk with the flour until thick!


 Chill. Once cool beat the butter & Crisco together add the sugar vanilla & salt. Beat well then beat in the cool thickened milk mixture. Beat until light & fluffy. Spread onto cooled cake & refrigerate. Make the following frosting!
1/2 Cup Butter
4OZ. Bakers Chocolate melted
1 Egg
1 TSP Vanilla
3 Cups Powdered Sugar
Dash of Salt
2 & 1/2 TBS Hot Water
Beat butter & chocolate together. Add vanilla, salt, egg & sugar Beat well! Add enough hot water to the spreading consistency you desire! Spread over cooled filling. Chill then remove from the refrigerator & let sit about 30 minutes until ready to serve!  This will let the filling soften & frosting too. Makes for a creamy bite of YUM! HO HO HO because it taste as good as Christmas ( that's what the locals say) !


This is not my idea & I am not sure who came up with it but I just had to share the idea! EASY, I am told DELICIOUS & the varieties are endless! GO CRAZY WITH THIS ONE FOODIES! Happy Baking!

1 Box Cake mix
12 Ounces any Soda Pop including diet soda it will work too!

Dump cake mix into a mixing bowl! Stir in 12 ounces of soft drink & mix. Pour into a prepared 9x13 baking pan. Bake according to cake mix directions. This is suppose to be a light fluffy cake. NOTE: do not add anything to cake mix except the soft drink!  
Chocolate Cake Mix with Cherry Coke
White Cake Mix with Orange Soda
White or Yellow Cake with Root Beer
Lemon Cake with 7 UP or Sprite
Spice Cake with Ginger Ale


Sunday, June 23, 2013

Black Raspberry Muffins!

I LOVE Black Raspberries & had just a few ripen so far. So to use them in a new way I added them to my Ultimate Blueberry Muffin Recipe & I am SO HAPPY with how they turned out! That yummy Black Raspberry flavor adds just the right PIZZAZZ to this muffin! Plus the color is just down right fun! Give them a try I know you will love them!

1 Pint Black Raspberries, Strain through a sieve to remove seeds
1 Pint Blueberries
1 Cup Sugar
2 & 1/2 Cups Flour
1 TBS Baking Powder ( YES 1 TABLESPOON)
1 TSP Salt
1 TSP Cinnamon
2 Beaten Eggs
1/4 Vegetable Oil
1 Cup Vanilla Yogurt
1 TSP Vanilla
Stir all the dry ingredients together, dump in all the wet EXCEPT berries & berry puree, stirring just to combine the wet & dry, Now GENTLY fold in the berries & puree, The batter turns a beautiful purple!      SPRAY your muffin tin with baking spray OR USE muffin papers but I ALWAYS use the spray, I HATE peeling off paper from my muffins. Now mix up the following crumb topping to spoon over the batter.
1 Cup Flour
2/3 Cup Sugar
2 TBS Brown Sugar
1 TSP Cinnamon
Dash of Salt
1 HEAPING TBS Shortening
Stir all the dry together then cut in the shortening to make crumbs. Spoon GENEROUS amounts of crumbs on top of each muffin & then GENTLY pat down to get crumbs to stick. DO NOT BE ALARMED lots of the crumb topping will fall off when you dump these out THAT IS OK you want just enough for crunch & not an over abundance of crumb to take away from the star of the show, the berries!
  Bake 400 degree oven for 20 or so minutes CHECK WITH a toothpick , when muffins are brown & toothpick comes out clean ( blueberry goo is OK not wet batter though) remove from the oven & let cool 6 minutes before dumping out of the pan. 


                                                                                                                                            YOU WILL HAVE 1 DOZEN of THE BEST MUFFINS ! Serve piping hot with butter or eat them cold the taste in these muffins is WOW!
                                                                                                                                               BREAKFAST, LUNCH, SNACK or for DINNER these Black Raspberry Muffins are a WINNER!                                                                      

Sunday, June 2, 2013

Chocolate Cake that is so GOOD to Believe! Peanut Butter Frosting Recipe Too!





 This is everything you could want in a Chocolate Cake & to top it off it is SUPER EASY TOO! Chocolatey, MOIST, mixes up in a snap a no fuss or muss cake with excellent results EVERY TIME! 

 2 Cups Granulated Sugar
1/2 Cup Heaping  Baking Cocoa
2 & 1/2 Cup Flour
1/2 TSP Salt
1 Cup Buttermilk, stir in 2 TSP Baking Soda this will foam up so use a deep bowl. IF you do not have Buttermilk use regular milk that you add 1&1/2 TSP Lemon Juice & stir. A GREAT substitute!
1 TSP Vanilla
2 Beaten Eggs
1 Cup Vegetable Oil
1 Cup HOT Coffee or use boiling water, I use coffee!
In a LARGE mixing bowl combine sugar, cocoa, flour, salt, & stir. Now add beaten eggs, oil, vanilla, & buttermilk, Beat until all is moist & combined well. Now SLOWLY beat in the hot coffee OR the boiling water. Beat well & batter WILL BE THIN! Grease & flour a 9x13 cake pan. Pour in batter & bake at 350 degrees for 40 to 45 minutes. Test for cake to be thoroughly baked. It should be moist and not wet! COOL & then frost!

4 TBS Softened Butter
1 & 1/2 Cups Peanut Butter
Dash of Salt
2 TSP Vanilla
3 Cups Powdered Sugar more or less
1/4 Cup Milk more or less
Beat Butter & Peanut Butter together. Add vanilla, Some of the sugar & some of the milk. Beat well. Now add only enough sugar & milk to get the frosting you desire. I like mine smooth & not so fluffy! Do what works for you! If you like a fluffy frosting add more sugar. Smoother frosting uses more milk! DELICIOUS!