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, February 26, 2015

EASY & TENDER LONDON BROIL, CROCK-POT VERSION!

                                                                                   
Tender moist London Broil that is cooked long & slow to marry all the flavors that go into this dish! It makes a very beautiful gravy that is perfect too! ENJOY MAKING DINNER while you are not even home! The aroma as you walk in the door with make your mouth water!
1, 2LB London Broil
2 TBS. Vegetable Oil
1 Onion Chopped
1 LB Baby Carrots
5 Large Potatoes Peeled & Cut into Thirds
Sea Salt to taste
White Pepper to taste
3 Bay Leaves
2 TBS Chopped Parsley * dried is fine to use!
1 Packet of McCormicks Beef Flavor Boost, Not essential but I love it!
1/2 Cup Red Wine ( if you do not want to use Red Wine use 1/3 Ketchup diluted with water to make 1/2 Cup) But the wine gives the meat a tenderness that is hard to beat!
1 Small Can Chopped Portabella Mushrooms drained
1 Can of Campbells Golden Mushroom Soup 10 & 1/2 OZ size
1 & 1/2 Cans of water
Heat the oil in a large skillet, place the London Broil in the pan & season the top with the salt & pepper. Sear until bottom is nicely browned then flip the meat over & repeat. Once seared remove the meat & add all of the liquids to the pan & stir well scraping the bottom & sides of the pan to deglaze it & get all the browned bits into the sauce! 

In the crock-pot place the onion, the layer the carrots & then the potatoes. Place meat on the top, scatter the mushrooms over the meat & then pour all the liquid over the meat. Add the Bay leaves & the parsley  & cook on LOW for 10 hours! If you can baste the meat with the liquid after 4 & then again after 6 hours of cooking time. You don't have to but I like to keep the meat covered! THIS IS AMAZING! 
                   This is the London Broil in the Crock-Pot!
                                          
              This is my husbands serving size, he loved it!
                                                  

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