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!

Wednesday, January 29, 2014

Perky Ginger & Carrot Muffins!


                                                                                            


                                                                              

This is a wake you up with a smile muffin! Pretty natural orange color, great taste from freshly grated carrots & fresh grated ginger! A food processor make this EASY! Make some muffins & some smiles!

2 & 1/2 Cups Flour
1 & 1/4 Cup Sugar
1 TBS Baking Powder
1 TSP. Salt
2 Beaten Eggs
1/4 Vegetable Oil
1 Cup Plain Yogurt
2 TSP Vanilla
1 TBS Grated Fresh Ginger OR 2 TSP Powdered Ginger
1 & 1/2 Cups Grated Carrot this took 3/4 of a bag of baby carrots!
Sanding Sugar to sprinkle on top.
1 Cup Nuts,  or Raisins, or  Coconut, or Crushed Pineapple OPTIONAL! If you add the crushed pineapple DRAIN WELL & add another 1/4 flour to the recipe! I kept mine Ginger & Carrots this time but next time I might add one of these options!

Stir all the dry together, add all of the wet & stir well. Now stir in the carrots & ginger that you grated ahead of time ( makes it easier). Spoon into a 12 well muffin tin that you sprayed with cooking spray. Now sprinkle with a liberal amount of sanding sugar. Bake at 400 degrees for about 20 minutes or until muffin batter tests dry not wet! SO TASTY & makes you think of SPRING! These would be GREAT for anytime of day & would make Mothers Day or Easter EXTRA special!

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