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!

Sunday, September 8, 2013

Ricioca The Rice Pudding that thinks it's Tapioca!

                                                                               
So wonderfully sweet & fluffy this is rice pudding taken to a new level of delectable goodness. Fluffy like Tapioca but creamy like Rice Pudding because it is! Try Ricioca & you might never go back to eating plain Rice Pudding ever again!

2/3 Cup Raw White Rice
3 Cups Water
1/2 TSP Salt
3 TBS Butter
Mix all together & cook on medium heat to a low boil cover & simmer 20 minutes or until water is absorbed & rice is nice & fluffy. Set aside.

Beat 3 egg whites until stiff & set aside.

Mix the following:
3/4 Cup Sugar
1/4 Cup Cornstarch
Stir well. Now add 3 beaten egg yolks  & 1 cup milk. Beat well & set aside.

Back to the rice. Add 3 cups milk & stir & heat. Once hot but NOT boiling, ladle spoonfuls into your milk egg mixture until you have stirred in about 3/4 of a cup of the hot mixture. Now stir all of the the egg & milk mixture into the pot of cooking rice. stir & cook until thick & bubbling! Once thick about 8 minutes of cooking time, add 1 TBS of Vanilla & 2 TSP. of Cinnamon stirring well. Now pour all of the hot rice milk mixture into your beaten egg whites. Fold the hot pudding into your egg whites gently please! You want small soft pillows of egg whites throughout the pudding. Pour into a deep bowl & sprinkle with more cinnamon! Chill well! This makes about 8 big servings of DELIGHT! ENJOY!
                                                                          
If you love raisins please feel free to add them to this recipe! Add 1 Cup Raisins to the rice mixture when you place the 3 cups of milk to the cooked rice. Raisins will plump as you cook the pudding & add great flavor to this dish! If you are a Coconut Lover add coconut instead of the raisins! 1 Cup should do the trick! I am in LOVE with this Rice Pudding that I dubbed Ricioca!

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