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 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!                                                                      

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