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 1, 2015

No Bake Pumpkin Pie!

                                                                         
This Pumpkin Pie came about one night when I was wanting pie but did not want to make a crust & bake! I am so glad I felt a little lazy that night because this Pumpkin Pie is AMAZING!

Rich & creamy with intense flavors, nicely spicy & yet sweet with just the right amount of Pumpkin! Give this no bake Pumpkin Pie a try, you will be glad you did!
1 Keebler Graham Cracker Ready Made Crust, I followed the package direction that suggested an egg wash & fast 5 minute baking of the empty pie shell. This gave the crust a crispy extra & sealed the crust so it did not get soggy!

FILLING:

1 Cup Sugar
3 Eggs Beaten
29 Ounces of Pure Pumpkin Puree 
1/2 Cup of Cornstarch
1/4 Teaspoons of Salt
1 Cups of Whole Milk 
And
1 Cup of Whole Milk
4 Tablespoons Butter
2 Teaspoons of Vanilla
2 Teaspoons of Cinnamon
1/4 Teaspoons each of Ginger, Nutmeg, & Cloves
In large deep heavy saucepan brown your butter, add the sugar, salt, spices,  & 1 Cup milk. Stir until mixture is just about ready to boil. Add the pumpkin & cook until bubbling. Stir the cornstarch into the  second 1 cup of milk until smooth. Stir this into your bubbling pumpkin mixture along with the vanilla. Cook & stir until nicely thick. Add a tablespoon at a time of this hot mixture into your beaten eggs util you have about 1 & 1/2 cups of egg & pumpkin mixture. You must do this step or the eggs will scramble if you just add them right into your pumpkin filling! Now whisk this back into your pan of hot pumpkin mixture stirring as you add. Continue to cook & stir until very thick. Remove from heat & spoon pumpkin filling into your cooled crust. Refrigerate until cold. Serve slices of this delicious, creamy & thick Pumpkin Pie with Whipped Cream. This is WONDERFUL!

2 comments:

  1. Judy you never told me you had a pinterest. I just started following you under She Said. I was so happy to see your recipes there.. :)

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  2. You are welcome & yes I post them all on Pintrest!

    ReplyDelete