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!

Thursday, January 29, 2015

Stuffed Pork Loin Blade Roast

                                                                               


Juicy succulent pork slow roasted gives this dish a special touch!
1, 4LB Loin Blade Roast, this is the Prime Rib of the Pork. It is the Pork Chops section still attached to the bone. ask your butcher & have him place a pocket into each chop. I did it myself & it is easy but even easier to have them prepare it for you! You want 4 to 5 chops on the roast.
Salt & Pepper all sides of the roast. Set aside while you make the stuffing. You want the roast to come to room temperature so lit it sit while you fix the stuffing!

STUFFING:
3 Cups Bread Cubes( I used 6 slices of good white bread & cut into cubes)
5 TBS Butter
2 Ribs Celery Diced
1 Small Onion Diced
2 Cloves Garlic Crushed
2 TSP Dried Savory ( if you cannot get Savory use Sage)
1 TBS Dried Parsley
3 Eggs Beaten
Enough Milk to moisten about 1/4 Cup
Saute the celery, garlic, &  onion in the butter until tender. Add everything in a deep bowl & stir well. Stuff each pocket in the roast with the stuffing until bursting. Secure the roast with bamboo skewers to hold it together. Place in your roasting pan with the roaster insert in the bottom to keep the pork elevated. Roast in a 325 degree oven for 1 hour. Now cover the stuffing with  tented piece of foil to keep from getting to brown. Continue to roast for another 3 & 1/2 hours. Remove from oven & with a good filet knife run the knife down along the blade bone to remove the chops from that bone. Cut into individual chops each one with its' very own pocket of stuffing! DELICIOUS & JUICY! You may make gravy by deglazing the pan & use the drippings!

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