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 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!

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