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, September 10, 2014

Poatoes Loaded Casserole

This creamy & scrumptious casserole is just so good! You will never want to buy any of those Loaded Potatoes box mixes or frozen casseroles again!
8 Medium Potatoes Peeled if desired & sliced thinly
1 Cup Sour Cream
4 TBS Melted Butter
1 Cup Shredded Cheese, Cheddar or your favorite!
1 Medium Red or Vidalia Onion Sliced thin
2 TBS Chopped Chives
1 TBS Parsley Flakes
Salt & Pepper to taste
8 Pieces of Bacon cooked crisp & crumbled or use bought Bacon Bits Hormels are good!
Spray a 5&1/2 inch x10 inch oblong baking pan that is at least 3 inched deep. In a large bowl stir together the melted butter, sour cream, cheese & seasonings. Peel & slice your potatoes & add them to your bowl stirring well. Once all the potatoes are in slice up you onion & fold that in along with the cooked bacon. Bake in a preheated 375 degree oven for 2 hours, check at 1&1/2 hours, if the top is nicely browned cover with foil for the last 1/2 hour! Serve hot with any meat it is DELICIOUS!

Sunday, September 7, 2014

Pretty, Perky Popovers


Popovers, a long ago treat that seems to be forgotten, sadly so! These delightful crispy yet tender cousin to the dinner roll are terrific with a dinner & even better with tea. That flaky outer crust with a thin layer of tender dough hold a pocket that just demands butter & jam! Surprisingly easy to make your family will think that you slaved all day creating them. Surprise someone with Popovers & watch the ooh & ah over them!
2 Eggs
1 Cup Flour
1 Cup Milk
1/2 Tsp Salt
1 TBS Oil
Prepare your muffin tin by spraying it with cooking oil & I mean spray, be generous. Preheat oven to 475 Degrees! In a bowl break the eggs, pour in the milk, flour & salt. Beat with a whisk until smooth about 1&1/2 minutes. Now whisk in the oil about 30 seconds. Fill 8 muffin wells 1/2 full with the batter. In the empty wells fill those 1/2 full with water. Now bake in the CENTER rack of your oven for 15 minutes. Lower the temperature to 350 Degrees & bake another 22 minutes. Now pierce each Popover with a toothpick to release the steam & bake another 3 minutes or until Popovers a nicely brown! Remove from oven & serve HOT! If you did not spray your pan enough these will stick. If they do, GENTLY run a knife down the sides to remove. If you sprayed them well, they POP right out! Serve with lots of butter, jam or honey! THESE ARE LOVELY!

Wednesday, September 3, 2014

Sour Cream Crullers!

Nothing is better than a hot from the fryer cruller that is covered in glaze! These are easy too! Light & fluffy with a nice crispy outer crunch! This makes 1 dozen crullers & about 2 dozen holes! Go ahead & treat yourself to a batch of Sour Cream Crullers!
1 Cup Sour Cream
1/2 Cup Sugar
3 TBS Butter Melted
1 Egg Beaten
1 TSP Vanilla
1/4 Cup Milk
2 TSP Baking Powder
2 & 1/4 Cup Flour
Couple Dashes of Nutmeg
Dash or 2 of Salt
Mix all of the wet ingredients together. Stir all of the dry together. Now add the wet to the dry & stir well. Add more flour if to wet or add more milk if to dry. Weather will affect the dough! Now turn dough out on a well floured surface. Gently knead the dough a few times & roll out to about 1/2 inch thick. Let rest & go ahead & make that glaze while your dough is relaxing.
1/3 Cup Butter Melted
2 Cups Powdered Sugar
1&1/2 TSP Vanilla
Dash of Salt
Up to 4 TBS Hot Water
In a deep saucepan melt the butter. stir in sugar, vanilla & salt cook & stir smooth. Now add enough hot water to make syrup. Let on warm while you cook the crullers!
Cut crullers out with a doughnut cutter with a hole. You will get 1 dozen crullers. I then used a small circular lid to cut out more holes, you get about another dozen. Now lets fry!
Oil 2 inches deep in a big frying pan ( cast iron is PERFECT but not a must)
Heat oil on medium high not so hot that oil is smoking! Drop a small piece of dough in the oil, if it sizzles the oil is ready! Drop in 2 to 3 crullers at a time. Turn over as soon as the bottom is nicely browned! Let the underside brown & then remove to paper toweled surface to drain. Pat tops with paper towel to remove extra grease! Once all are fried dip each one in the warm glaze, flip over each one & plate up! CRULLER HEAVEN AWAITS! LIGHT, FLUFFY, FLAVOR PACKED & FULL OF FUN!

Tuesday, September 2, 2014

Frybread Gyros or as I call them Frygyros

The great taste of Native American Frybread combined with the great Greek Gyro to make this wonderful Frygyro! Take Note you will want to make the Gyro Sauce at least 1 hour before serving but  day ahead is even better!

For the Frybread:
4 Cups Flour , Bread flour is best but regular flour is good too!
1 & 1/2 TBS Baking Powder
2 TSP Sea Salt or regular salt
2&1/2 Cups Warm Milk
2 inches of oil heated in a large skillet, dough should sizzle when it hits the oil but do not heat oil that is smokes!
Mix all the dry together, stir in the warm milk & mix well. Let dough rest for 1o minutes. Pat into 8 circles about 8 inches round. Fry one at a time turning once as soon as the dough is bubbling on the top & golden a light golden brown on the bottom. Fry bottom side to that same golden brown. Remove from oil & drain on paper towels, Frybread will be fine if you stack them on top of each other as long as you have paper towels between them! Make your meat & toppings!
1&1/2 LBS. Steak Sandwich Meat, my butcher cut mine on the thicker side instead of chipped like you buy for steak sandwiches!
2 TBS oil
Salt to taste
Fry meat in the oil & season with the salt. Fry until the meat is no longer pink. Let simmer until tender about 1/2 hour. Keep warm.
Gryo Sauce:
1 Cup Plain Yogurt
1 TSP Lemon Juice
1 TBS Crushed Garlic
1/2 Cup Peeled & small diced Cucumber
Make this at least 1 hour before serving!
Shredded Lettuce
Diced Tomato
Thin Sliced Red Onion
Feta Cheese
Use as much or as little of the topping you choose!
Place 1 warm Frybread on a plate. Spoon on about 1/4 Cup of the meat. Top with the toppings you are using! Fold in 1/2 or eat with a knife & fork! AMAZINGLY DELICIOUS!