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!

Tuesday, November 19, 2013

Chocolate Shoofly Pie

                                                                                   


                                               
This is the slice of pie I was looking for! Intense chocolate filling that has the Shoofly Gooeyness that the original Shoofly Pie has only molasses based. This is what we Lancaster folk would call a Sliver Pie because a sliver sized wedge is all you need to satisfy you! This is INTENSE CHOCOLATE with that SINKING FEELING of SATISFACTION from the first bite! ENJOY CHOCOLATE SHOOFLY PIE FOODIES, this could be your NEW FAVORITE! It is my NEW FAV!


We have our Shoofly Pie craze us Lancaster County Dutchified folk! Most are gooey molasses based pies but I wanted a chocolate gooey pie. This is the result! 
Crust:
2 Cups Flour
1/4 TSP Salt
2 TSP Sugar
1/3 Cup Shortening
1/3 Cup Butter
1/2 TSP Vanilla
4 to 5 TBS of Ice Cold Water
Mix all dry together. Cut in butter & shortening to make fine crumbs. Stir in the vanilla & cold water until dough forms a ball. Divide dough in 1/2. Freeze the one use the other to make this pie! Preheat oven to 350 degrees. Roll out dough & place in a 9 inch pie pan. Trim & crimp the edges. Lay a sheet of foil lightly into the bottom of the pie & have it come up the edges. Fill foil with about 2 cups of raw rice. Bake for 10 minutes & remove from oven. CAREFULLY remove foil with the rice. This blind baked crust will insure you have a crispy crust! Now set shell aside & prepare the filling.
FILLING:
1 cup Flour
3/4 Cup Brown Sugar
1/4 TSP Salt
1 TSP Cinnamon
Stir all together. 
Cut in 1 TBS Shortening to make crumbs. Remove 3/4 Cup for crumb topping now into the remaining crumbs add the following
1 Cup Corn Syrup
1 TSP Vanilla
Heat 1 Cup Coffee & stir in 4 Ounces of Unsweetened Baking Chocolate stir until chocolate is melted. Now stir in 1 TSP Baking Soda & stir, this will foam up! Dump into mixture you made from the crumbs with the Corn Syrup stir well. Beat one egg & add this & stir well. Pour into your blind baked crust. Now sprinkle the reserved crumbs over the top. Sprinkle with more cinnamon. Bake at 375 Degrees for 35 to 40 minutes until pie is set. Remove from oven & let cool. Serve room temperature with Whipped Cream or Ice Cream if desired!

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