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, November 8, 2015

Boneless, & Skinless Fried Chicken

                                                                       
CRISPY, BONELESS, & SKINLESS so you can just chomp right into one of these big juicy bad boys!

3 LARGE BONELESS & SKINLESS CHICKEN BREAST CUT IN HALF
WATER TO MOISTEN CHICKEN
3 Cups Flour that you add the following:
1 Teaspoon Salt
1 Teaspoon Pepper I use White Pepper
1 Teaspoon Paprika
1 Teaspoon Garlic Powder
1 Teaspoon onion Powder
1 Tablespoon Parsley Flakes
1/4 Teaspoon Sugar
1/2 Teaspoon Ground Sage
1 Teaspoon Savory
Dash or 2 as much as you like Crushed Red Pepper Flakes
Dash or 2 of Allspice
Couple Dashes of Cinnamon
STIR WELL!
Moisten chicken pieces with water. Dredge in the flour pat each piece with wet hands to remoisten & then dredge again in the flour mixture. Heat 3 inched deep oil in a large deep skillet, I use a black iron skillet! Once oil is hot drop each piece of chicken into the pan CAREFULLY you do not want to splatter. Cook until the bottom side is nicely brown then flip chicken over to brown the second side. Cook until chicken has an internal temperature of 165 degrees. Cooking time should be about 25 minutes total, drain chicken on paper towels &  ENJOY! JUICY CRISPY & NOT DRY Chicken!

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