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, November 9, 2014

Pumpkin, Apple Shoofly Pie

                                                                           
This is the newest dessert creation, my very own spin on Pennsylvania Dutch Shoofly Pie. Adding Apples & Pumpkin to the mix just took Shoofly Pie to the next level! This could easily become my favorite Thanksgiving pie!

CRUST:
2 Cups Flour
1/4 TSP Salt
2 TSP Sugar
1/3 Cup  Cold Butter
1/3 Cup Shortening
1/2 TSP Vanilla
4 to 5 TBS COLD WATER
This makes enough for 2 deep nine inch pies. I roll out one & freeze the other for another time!
Mix all dry together stirring well. Add butter & shortening cutting into the dry to make fine crumbs. Now stir in the vanilla & cold water using just enough water to dough come together. Roll out  1/2 of the dough on floured surface large enough to fit a deep 9 inch pie pan. Cut off overhanging dough then crimp & flute the edges. Now onto the filling!
FILLING:
Mix together in  deep bowl.
1 Cup Flour
3/4 Cup Sugar
1/4 TSP Salt
1 TSP Cinnamon
1/2 TSP each of Ginger, Cloves, & Nutmeg
Stir well the cut in 1 Heaping TBS of Shortening. Cut together like crumbs!  Remove 3/4 Cup for sprinkling on the top of your pie. In this 3/4 Cup add 2 TBS Brown Sugar cutting into the crumbs! Set aside .
Back to your remaining ingredients add the following:
1 Cup Molasses
2 Beaten Eggs
1 TSP Vanilla
1 TSP Baking Soda
Stir well!
Add:
1& 1/2 Cups Pumpkin Puree ( If making only Pumpkin Shoofly make this 2 Cups Pumpkin!)
1 Cup Hot Water. Stir very well!
Add:
5 Medium Apples Peeled, Cored & sliced thin! (If making this without pumpkin then use 8 apples!) Stir again! 
Pour all into the shell! It will look like this!
    Now sprinkle on those crumbs you kept aside & sprinkle the top with a nice sprinkle of Cinnamon!
Bake in a preheated  oven at 375 Degrees for 40 minutes or until done. Pie is done when it is completely set with no jiggling when you move the pie. The pie will also puff up when done!  Let cool completely before serving!
   This pie is so very good! Creamy pumpkin filling with tender apple slices, that molasses goodness blended through & then the glorious spices make this the perfect combination! My husband Frank came up with this idea & I give him credit, it is pure genius! The best of fall taste & all in one pie! I know you will love this beautiful & tasty pie! ENJOY !                                                            

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