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, May 10, 2015

FROZEN Pineapple Coconut Cream Pie or use the PUDDING version!

This is a serving of the Frozen pie. I loved it even more than the Pudding pie! LUSCIOUS! 
This is the Pudding Pie not Frozen. 
This fun little experiment turned out DELICIOUS! So easy a child can make it & it would be fun pie to make with your children or grandchildren! Creamy & a very nice tropical taste that everyone will love too! This recipe make 2 pies so cut it in half if you only want one. But why not make one for somebody & keep the other for yourself. I kept the second pie & froze it. OH MAN, it is AMAZING as a Frozen dessert! Or this is great for picnics & group events. This is a very easy dessert to commit to making & the best part is it taste like you really worked up a sweat creating it! ENJOY!
2 Boxes 4.6 ounce size of Jello Cook & Serve Vanilla Pudding
2 Cans Dole Crushed Pineapple in 100 % Pineapple Juice & use the juice, DO NOT DRAIN!
1 Can Unsweetened Coconut Milk 13.66 ounces ( I used Thai brand)
1 Cup Coconut ( OPTIONAL, I did not use because this was for my older parents & they have trouble with chewing the coconut, but it would be good!)
2 Teaspoon Coconut Extract
1 HEAPING Cup Cool Whip Non Dairy Dessert Topping
2 Keebler Ready Crust Shortbread Cookie Crust
In a large pot place the pudding mixes, Crushed Pineapple with the juice, & the coconut milk. Cook & stir until thick & bubbly just like the package instructs only do add anything but what I have listed. Remove from heat & stir in the Coconut Extract! Chill well. Once chilled stir in the Cool Whip & then spoon into the crusts. Chill well for a pudding pie! Freeze at least 8 hours for your Frozen pie. If doing the frozen version let pie sit out at room temperature for 10 minutes then slice & serve!   Taste like a Pina Colada only kid friendly & in pie form!

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