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, September 27, 2015

Candy Corn Caramel Blonde Brownies

                                                                           
Super Fun, these Blonde Brownies are a terrific Autumn treat! These are chewy, & have not only Candy Corn but Nestle DelightFulls Milk Chocolate & Caramel Baking Morsels!

2/3 Cup Softened Butter
1 Cup Brown Sugar
1 Cup Granulated Sugar
2 Eggs
2 & 1/4 Cups Flour
1 Teaspoon Baking Powder
1 Teaspoon Salt
2 Teaspoons Vanilla
1 Cup Candy Corn + Extra to Sprinkle over the top.
1, 9oz. Bag Nestle DelightFulls Baking Morsels Milk Chocolate & Caramel
Beat Butter. Add sugars & beat again. Add Eggs & Vanilla & beat again. Stir flour, salt, & baking soda together to mix well. Now beat that into your butter mixture. Fold in the candies. Spread batter into a 9x13 pan. Sprinkle the reserved Candy Corn over the top. Bake in a Pre-heated 350 degree oven for 30 minutes or until set. Do NOT over bake, but make sure brownies have set up! Cool & serve!
                                                                          






Coming soon!


                                              



Today I am baking up a NEW Blonde Brownie! Colorful & packed with flavor, it should be perfect for this Fall season!

Tuesday, September 22, 2015

Applesauce Judy's Foodies Style!

                                                                         

There is nothing better than homemade applesauce! No bought jar can compare to the creaminess of make it yourself from scratch sauce. The best thing about applesauce is it is easy!

6 Pounds of Apples, this was about 20 medium apples.I used Macintosh, they have nice color & cook up creamy. Wash,quarter, & core the apples. Do not peel!
2/3 Cup Water 
2/3 Cup Sugar, more or less to taste!
2 Teaspoons Cinnamon, optional.
Place water in a large deep cooking pot & heat on medium heat. As you prepare your apples throw them into the pot on the stove to start their cooking process. Once all the apples are in the pot cover with a lid & cook over medium heat until they are completely soft!                                                             

This should take about 30 minutes. Stir often as the apples cook, to prevent them from sticking. Once apples are completely soft, turn off the heat. Now sieve apples through a mesh strainer or run them through a food mill. This will remove the skins & give you creamy applesauce. The reason I cook the apples with the skins on is it gives your applesauce a great color, just a tinge of pink! Once all the apples have been sieved place the sauce back into the pot over medium heat. Now add the sugar & cinnamon, I add about 1/2 cup of sugar stir & cook & then taste. If still to tart add a little more tasting until it is just right. Keep in mind the sauce will taste sweeter once chilled.. Cook & stir until sugar is melted. Remove sauce from stove & chill. This made about 7 cups of applesauce. I will keep some out for tomorrow, give some to my grandchildren & freeze the rest. 
                                                                  

This is my large mixing bowl full of finished Applesauce!

Sunday, September 20, 2015

Caramel Apple Pie with a Sour Cream Crust & the crust is a recipe by Tracy Marx!

                                                                           
This is GREAT Apple Pie!

Nice light and flaky crust with that caramel apple filling!
This crust recipe was given to me by Tracy Marx & it is a keeper! Lots of butter & sour cream make it tender, crispy & easy to work with. It browns nicely too! Than you Tracy!
CRUST:
2 Cups Flour
2 Sticks Butter which is 16 Tablespoons, Cold & cut into small pieces
1 Teaspoon Salt
3 Teaspoons Sugar
1/2 Cup Sour Cream
Mix dry together, Cut butter in the mixture until you have fine crumbs. Now stir in the sour cream, use more if flour mixture is still to dry. I added about 2 heaping tablespoons. The weather will affect crusts so use more or less as need. Now roll at 1/2 on a very well floured surface. Line a 9 inch deep pie pan & let edges hang over until you are ready for your top crust. Now mix up the filling.
FILLING:
8 Medium Macintosh or Granny Smith Apples, I used Macintosh.
2 Tablespoons Lemon Juice
1/4 Cup Brown Sugar
2/3 Cup Granulated Sugar
Dash of Salt
3 Heaping Tablespoons Flour
2 Teaspoons Cinnamon
1 Tablespoon Melted Butter
1 Teaspoon Vanilla
1 Jar Smuckers Caramel Topping 12.25 oz. Jar reserve until you assemble the pie.

Put Lemon Juice in a deep bowl. Wash peel & core the apples. Slice into thin slices & put them into the lemon juice stirring the slices so all are covered with the lemon juice to prevent them from browning. Now put all the dry ingredients in the bowl & stir very well. Add the melted butter & vanilla & stir again. Put 1/2 of the apple mixture into your lined pie pan. Now pour 1/2 of the caramel sauce over the apple mixture, Add remain apple mixture & top with the other 1/2 of the caramel sauce. Roll out your top crust on that well floured surface. Cut air vents into the top. Cover your pie crimp & seal the edges & flute the edges. Bake in a preheated 375 degree oven for 45 minutes! Serve pie warm or at room temperature. YOU NOW HAVE GREAT PIE! Vanilla Ice Cream would be terrific with this!

Caramel Apple Pie with a Sour Cream Crust

I have a new pie baking right now! A Caramel Apple Pie with a Sour Cream Crust! I will be blogging this one a little later on today! Have a BLESSED Sunday to all of Judy's Foodies!

Sunday, September 13, 2015

Tandy Cake Version #2

                                                                         
We love Tandy Cake at our house & my son requested Tandy Cake for his birthday! I tried this recipe instead of my original Tandy Cake recipe! The secret in this recipe is butter, yogurt, & the dish below!

Hershey Kisses make this Tandy Cake extra special!
BATTER:
4 Eggs
1 Teaspoon Vanilla
1 & 3/4 Cup Sugar
2 Cups Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
2 Tablespoons Melted Butter
2 Tablespoons Vegetable Oil
1/2 Cup Milk
1/2 Cup Yogurt

TOPPING:
1 & 3/4 Cup Peanut Butter, I used Jif
60 Unwrapped Hershey Kisses
Mix sugar, oil, melted butter together with a mixer. Beat in eggs one at a time beating well after each egg.  Stir the yogurt, milk & vanilla together & then add this to the batter. Now stir all the dry together & beat that in to your batter. Spray  cookie sheet with edges, known as a Jelly Roll pan about 11x15 & 2 inches deep. Pour the batter into the pan & bake at 350 degrees for 20 minutes until lightly brown & springs back to the touch. Immediately spread the hot cake with the peanut butter & smooth out for an even finish. Let cake cool in the refrigerator or in the freezer, I put mine in the freezer for about 1/2 hour to harden the peanut butter. Once set melt the kisses in a double boiler until smooth & melted to a soft frosting consistency. Spread over the peanut butter & let the chocolate set up. Now you have a Kissed Tandy Cake! Beautiful & Delicious!

Monday, September 7, 2015

Butterscotch Angel Food Cake

                                                                               
This is a FUN & very EASY cake to make!

Delicious Plain!

Or if you are like me, you just have to have frosting!

1 Box Angel Food Cake Mix! Use one that has just one step!
1 Box 3.9 oz. Jello Instant Pudding Butterscotch Flavor! You may use any flavor you wish! Next time I am using the Coconut Cream Instant Pudding!
Stir the dry cake mix & the dry pudding together in a deep mixing bowl! Now add the water called for on the cake mix directions & beat as per directions. Bake as directed! Cool cake as directed! Frost with your favorite homemade or canned frosting or just leave plain! DELICIOUS! This has GREAT Butterscotch flavor & was just delightful!

HOMEMADE BUTTERSCOTCH FROSTING:
1/2 Cup Butter
1 Cup Brown Sugar ( Dark works best)
1/2 Teaspoon Salt
1 Teaspoon Vanilla
Cook together in a heavy saucepan until all the sugar granules are MELTED! If not melted you will get sandy frosting! Just cook & stir until sugar melts, be careful to not burn the sugar. Once Sugar has melted let cool to warm! Now add 1/4 Cup milk or heavy cream, I use milk. Beat. Add about 2 Cups Powdered Sugar & beat! Add more sugar or more milk to get the consistency you desire! Frost your cooled cake! THIS IS SO GOOD!