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, 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!
Dough!
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.
GLAZE:
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!
FRYING THOSE 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!


No comments:

Post a Comment