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!

Monday, November 17, 2014

Pumpkin, Cranberry, & Pecan Cinnamon Rolls

Be ready for a sensory overload of Autumn's best flavors! This is not your regular Cinnamon Roll. This is Pumpkin dough wrapped around a sweet Craisin filling that incorporates Pecans & Cinnamon to make a Fall treat!

3/4 Cup Sugar & 3 TBS, Cinnamon stirred together & then set aside!

1 Packet Yeast, 1 TSP Sugar, Stirred into 1 Cup Warm Pumpkin Puree in a deep bowl, set aside!

In a Deep Mixing Bowl beat the following together:
1/3 Cup Sugar
1/3 Cup Melted Butter
1 TSP Salt
1 Tsp Vanilla
1 Egg
Beat well!
Add 1/2 Cup Warm Milk
Add the Pumpkin Mixture & beat well

Mix 4 Cups Bead Flour or Regular Flour but I use Bread Flour, with 1/4 TSP EACH Ginger, Nutmeg & Cloves. 
Add 1/2 of the flour mixture to the wet batter & beat well. Add the rest of the flour mixture & stir until it is blended well, Dump out onto a floured surface & knead to mix the dough & you should have a stiff dough. If still to wet add more flour as needed. IF dough becomes stiff & you have leftover flour mix just stop adding the flour mixture! You should have a stiff stretchy dough not dry & not to wet either!Put dough back in your deep bowl, cover & let rise until doubled. Once doubled turn out on your floured surface & roll out into a rectangle about 9 inches by 13 inches. Pour 1/3 Cup melted butter over the surface & spread it out evenly. Now sprinkle over the butter your 3/4 Cup Sugar & 3TBS Cinnamon mixture evenly over the butter! Now liberally sprinkle the surface with as much Craisin & Chopped Pecans as you wish. I used about 2/3 Cup of each! Now roll up into a log as tight as you can but don't squeeze it! In a large Glass pan at least 9x13 inches or larger add 1/4 Cup Melted Butter & Sprinkle 1/4 Cup Sugar over the butter. Now slice the log into 8 even slices. Lay Cut side down into your buttered & sugared pan. Cover & let rise until not quite doubled but puffy! Preheat your oven to 350 Degrees. Once rolls are raised up & puffy but not exactly doubled bake in the preheated oven for about 20 minutes! Check at 20 if browned & raised & dough test done remove it might take 30 or so minutes for baking insert a toothpick to check & make sure dough is done! Once baked remove from oven & let cool 5 minutes in the pan & then dump them out! While they come down to  nicely warm roll mix up the following Cream Cheese Frosting!
4 OZ Cream Cheese softened
4 OZ. Butter Softened
2 TSP Vanilla
2 Cups Powdered Sugar Dash of Salt.
Beat Cream Cheese & Butter, add rest of the ingredients & beat well! Add more Sugar if needed to make a spreading consistency! If frosting gets to stiff add milk to make smooth! SPREAD THICKLY OVER WARM ROLLS & SERVE!

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