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!

Friday, July 19, 2013

SODA POP CAKE

                                                                                
This is a FAST FIX for those times you just want or need a QUICK GOOD cake! Cheat with this EASY NO FAIL fix!

1 Box Cake Mix ( you choose what you like) This photo is a White Cake Mix
12 Ounces of Soda Pop ( you choose the flavor) I used Cream Soda
Dump the cake mix in a bowl. Pour in the soda.    
                                                                         



 Beat until mixed well. Mix will foam up. Prepare pan as directed on the box. Bake as directed testing for completely baked cake. Mine took 15 EXTRA minutes but my oven is very SLOW! Remove from oven once baked & cool. Frost with your favorite frosting! 
This is a very SOFT TENDER CAKE that will get extra flavor from the soda pop you choose! White or Yellow Cake will be good with Orange Soda or any Citrus based Soda like 7UP or Mountain Dew. Chocolate Cake with Dr. Pepper or Cherry Coke. Yellow or White Cake with Root Beer. Diet Soda works great too! Have FUN FOODIES!

Tuesday, July 9, 2013

Corn Fritters!




                                                                                 

OH BOY, Corn Fritters our Lancaster County Delicacy! Our Corn Fritters are light puffy pastry that are a cross between a donut and a pancake! Consider them Lancaster County Pennsylvania Dutch Beignets!  A crispy outer crust with light fluffy dough inside the hold sweet nuggets of our local sweet corn. These are eaten hot with pancake syrup drizzled over the top! ENJOY them Foodies!
1 Cup Flour
1 & 1/2 TSP Baking Powder
1/2 TSP Salt
2 HEAPING TBS Sugar
1 Beaten Egg
1/2 Cup Milk + 1 TBS
1 TSP Vanilla
2 Cups Sweet Corn that was cooked & removed from the cob. I just use a knife and run it down the length of the cob!

Place dry ingredients in a bowl & stir well. Add all the wet & stir well to mix. Add cut off corn & stir again. Fry in shortening or oil that is about 2 inches deep & medium high heat. Cook on one side until bubbles for on the top of the fritter & the bottom of the fritter is crispy brown. Once at this stage gently flip over & fry until the other side is crispy brown. Remove from the hot fat & drain on paper towels. Serve hot & with syrup!

Sunday, July 7, 2013

Hello Judys Foodies Fans!

If you want the LATEST recipe ideas from Judys Foodies just click on membership to get notifications, or follow me on Facebook at Judy Johnson & I also post the newest recipes on TWITTER at JAEU2 ! Do not miss out on all the newest food ideas from Judys Foodies! Thank You & with all my love, Judy, HAPPY EATING FOODIES!

Thursday, July 4, 2013

Black Raspberry Crumble Squares


                                                                               
My daughter Jen shared this with me from The Food Network! She made them & they are DELICIOUS , at least that is what she said! Beautiful to look at & SCRUMPTIOUS I am sure!

Directions

Preheat the oven to 350 degrees F. Butter an 8-inch square baking pan.

Add the flour, both sugars, oats and salt to a bowl in your stand mixer. Add in the butter and egg and beat at low speed. Stop the machine and scrape the bowl down a couple of times. Keep processing until the mixture resembles coarse crumbs. Keep 2 cups crumb mixture aside.

Press the remaining crumb mixture on the bottom the prepared pan. Spread the Raspberry Preserves over top, leaving 1/2-inch border. Crumble the rest of the oat mixture over the preserves.

Bake until lightly browned, 40 to 50 minutes. Cool completely before cutting into bars.
Raspberry Preserves:

1 quart black raspberries
1 tablespoon lemon juice
1 3/4 cup sugar

Put your raspberries and 1/4 cup water in a saucepan over medium heat. Once it's at a simmer, partially cover and cook 8 to 10 minutes. Pass the berry mixture through a food mill and measure the liquid that remains. You need 3 1/2 cups. Add more water if there isn't enough.

Put the berry liquid into a new saucepan over medium heat and bring to a simmer again. Once it simmers, start adding your sugar in 1/2 cup increments. Give it a stir to incorporate and bring it back to a simmer before adding of the next 1/2 cup sugar. Once the last 1/2 cup is added, bring the liquid to 216 to 218 degrees F on a candy thermometer. Stir constantly.

Let this cool to room temperature prior to using. If not using right away, refrigerate for up to 1 week. Yield: 2 cups.

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All Rights Reserved.
Ingredients

2 sticks butter, softened, plus more for the pan
2 1/4 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup light brown sugar
1 cup rolled oats
1/4 teaspoon fine sea salt
1 egg, beaten
1 cup Raspberry Preserves, recipe follows

Directions

Preheat the oven to 350 degrees F. Butter an 8-inch square baking pan.

Add the flour, both sugars, oats and salt to a bowl in your stand mixer. Add in the butter and egg and beat at low speed. Stop the machine and scrape the bowl down a couple of times. Keep processing until the mixture resembles coarse crumbs. Keep 2 cups crumb mixture aside.

Press the remaining crumb mixture on the bottom the prepared pan. Spread the Raspberry Preserves over top, leaving 1/2-inch border. Crumble the rest of the oat mixture over the preserves.

Bake until lightly browned, 40 to 50 minutes. Cool completely before cutting into bars.
Raspberry Preserves:

1 quart raspberries
1 tablespoon lemon juice
1 3/4 cup sugar

Put your raspberries and 1/4 cup water in a saucepan over medium heat. Once it's at a simmer, partially cover and cook 8 to 10 minutes. Pass the berry mixture through a food mill and measure the liquid that remains. You need 3 1/2 cups. Add more water if there isn't enough.

Put the berry liquid into a new saucepan over medium heat and bring to a simmer again. Once it simmers, start adding your sugar in 1/2 cup increments. Give it a stir to incorporate and bring it back to a simmer before adding of the next 1/2 cup sugar. Once the last 1/2 cup is added, bring the liquid to 216 to 218 degrees F on a candy thermometer. Stir constantly.

Let this cool to room temperature prior to using. If not using right away, refrigerate for up to 1 week. Yield: 2 cups.