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 1, 2013

Steak Sandwich Thin & Crispy Pizza!


                                                                             

 Hello Foodies! This is my latest Pizza & it is FAB! 2 Large 16 inch pizzas topped with Steak Sandwich Meat, Onions & Mushrooms all in a GREAT SAUCE. Don't forget the cheese, Lots & lots of cheese! DIG IN !

The Dough:
3 Cups + Bread Flour
2 TSP Sugar
1/2 Tsp Fast Active Yeast
1 & 1/3 Cup Ice Water
1 TBS Olive Oil
1 TSP Salt
Mix flour, sugar, & yeast in food processor until combined. Slowly add ice water & mix in processor until mixed & forms a ball. Let stand 10 minutes. Now add oil & salt & process until well formed ball that has shine forms. Oil a bowl, by kneading slightly  form dough into a ball . Place it in the bowl, oil the top of the ball & cover tightly with plastic wrap & refrigerate 24 hours or up to 3 days. When ready to make pizza take dough out of refrigerator & let stand at room temp. for 1 hour. While that is resting make sauce!
NOTE: I have found that you do not have to wait to make this GREAT PIZZA! Make dough & let it raise to double just like normally would any dough! Punch down & roll out & it is still a GREAT THIN & CRISPY PIZZA!  

                                                                         
 This dough recipe rolls out two 16 inch pizzas! Be sure to scatter about a tablespoon of flour under the dough on the pan so that crust does not stick & bakes up crispy! You will get 9 big hearty slices from each pizza!




The Sauce:
1, 28 OZ. Can of whole peeled Tomatoes DRAINED
1 TBS Olive Oil
1 TSP Red Wine Vinegar
2 TSP Crushed Garlic
1/2 TSP Salt
3 Pinches Sugar
1 TSP Onion Powder
1 TSP Garlic Powder
1 TSP Italian Seasonings
2 TSP Parsley Flakes
Process until smooth

Share between the 2 pizzas OR use a favorite canned sauce that you love. I sometimes use Pregos Pizza Sauce to save on  time & it makes a great pizza! The original sauce I listed here is better but time is sometimes an issue!

The Meat & Toppings:
2 LBS. of Chipped Steak Sandwich Meat. I use Darrenkamps chipped steak because it is the best a many local pizza shops use it. If not near one of the Darrenkamp stores go to your butcher at your store & buy theirs. Do not use those flat prefrozen wafer like steaks that are sold as steak sandwich meat, they are just not good!
1 Large Vidalia or Sweet Onion, & Sliced Green Pepper if you like!
2 Tsp Chopped Garlic
2 TBS Olive Oil
1 TBS Italian Seasoning
or fresh chopped oregano, basil, parsley, marjoram & rosemary adding up to 1 TBS .
1 Can Sliced Mushrooms drained 8 OZ. or 1 Cup Chopped Fresh Mushrooms
Heat oil in pan, add meat, onion, peppers if using, & mushrooms& lightly brown & cook until meat is  no longer pink. Drain off meat so the juices will not make your crust soggy. Stir in spices after you drain & add salt to taste as you like. Divide the meat between the 2 pizza crust that you ladled the sauce onto. 

TOPPINGS:
1/2 LB. Sliced Provolone Cheese divided between pizzas
4 Cups Mozzarella Cheese Shredded & divide between pizzas. Lay the slices of provolone right on top of the meat layer. Next sprinkle the shredded cheese over the pizzas. Sprinkle more Italian Seasonings over both & bake in a 450 degree oven for 18 to 24 minutes BUT CHECK the bottom crust for brown crust & crispy crust. If still pale & soft let in another 5 minutes & check again. Mine took almost 30 minutes & the more toppings you have the longer it needs to bake BUT at 450 degrees it is a fine line between brown crispy pizza & burnt pizza! This pizza is worth the effort it taste like a GREAT TAKEOUT PIZZA only you made it & for much less cost than take out pizza!
                                                                         
LOADED WITH MEAT & MUSHROOMS, SWEET ONION & GREAT SAUCE all on that CRISPY CRUST! I like mine with a little extra sauce on the side to dip my slice of pizza for good measure! But then I am a sauce fanatic! Have PIZZA NIGHT at your house with all the fun of making it yourself! You will be glad you did, ENJOY, Judys Foodies! 

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