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!

Saturday, December 31, 2016

Happy New Year!

Just me Judy from Judys Foodies wishing everyone a very Happy & Blessed New Year! May 2017 be a year of Peace, Joy, Love, & Happiness for us all! With Love, Judy
My daughter & me on Christmas Day!

SnickerBricADoodles Cookie

SnickerBricADoodles are Snickerdoodles with Heath Baking Brickle Bits added. How COOL is that? Buttery Goodness in a chewy crispy cookie COOL!

1 Cup Butter Softened
3/4 Granulated Sugar
1/2 Cup Light Brown Sugar
2 Large Eggs
1 TBS Pure Vanilla
1 Tsp Cream Of Tartar
1 Tsp Baking Soda
1/2 Tsp Salt
1 Tsp Cinnamon
3 Cups Flour
1 Heaping Cup of Heath Baking Bits Butter Brickle Baking pieces.  
1/2 Cup Sugar with 1 TBS Cinnamon stirred in for coating your cookies.
Stir together your flour, cream of tartar, baking soda, salt, & the 1 Tsp Cinnamon & set aside.
Beat your butter until fluffy, add the sugars & beat again. Now add the eggs & vanilla & beat again. Slowly beat in your flour mixture. Beat until all is combined nicely. Stir in the Heath Bits. Now take 1 TBS of dough & roll into a ball, roll that in your cinnamon & sugar mixture, Place on a cookie sheet. Continue doing 1 dozen at a time. Bake in a preheated 325 degree oven for 10 to 12 minutes. Makes 3 & 1/2 Dozen DELICIOUS COOKIES!

3 3 3 3 3 Chicken Salad!

Thick chunky Chicken Salad, creamy & yet crunchy all at the same time! This is PERFECT Chicken Salad!

3 Lbs Boneless Skinless Chicken Salad
Water to cover chicken in a deep pot.
Simmer Chicken until cooked thoroughly about 20 minutes. Set aside to cool or chill in refrigerator. Once cool cut into medium dice you want nice chunks but not huge pieces. Place in a deep bowl & add the following:
3 Ribs celery diced medium dice
3 TBS heaping small diced Sweet Onion
3 Hard Boiled Eggs cooled shelled & cut medium dice.
1/2  Tsp Chopped Garlic 
1 Tsp Dried Sage
1 Tsp Dried Savory
Salt & Pepper to taste I use White Pepper
1 TBS Chopped Parsley
3 Cups of a good Mayonnaise, I use Hellmans or Dukes
Stir all together & chill. SCRUMPTIOUS!

Thursday, November 24, 2016

Just had to share!

This is my 40 year old Bicentennial platter that I use to serve my Roasted Turkey on the holidays! 

Sunday, November 6, 2016

White Chicken Chili Judy's Foodies Style

Nothing is better on a cold day than a heaping bowl of White Chicken Chili! This Chili is full of Chicken, Beans, Potatoes, & flavor. White Chicken Chili will satisfy the hungriest person & please the finicky person too!
3 Pounds Boneless Skinless Chicken Breast or use Thighs is you like dark meat.
1, 32 oz. Can of Chicken Broth
Water to cover the Chicken
1 Large Can of Great Northern White Beans ( I believe it is about 48 ounces).
5 Medium White Potatoes peeled & chopped medium large chop.
1 Large Onion peeled Chopped medium large
1 Large Green Pepper seeded & chopped medium large chop
2 Packets of your favorite Taco Seasoning. I used Old El Paso  Original
1 Jar Chi-chi's Salsa 15 ounce
1, 8 oz. Block of cream cheese
2 Cups Monterey Jack Shredded Cheese
2 TBS Chopped Parsley or Cilantro ( I hate Cilantro so I use parsley)
Sour Cream to dollop, optional

Place chicken in a deep pot. Cover with just enough water to come up over the chicken. Simmer with lid on for about 45 minutes until chicken is completely cooked & starting to fall apart. Remove chicken from the pot & set aside to cool. Back into the pot add your chopped veggies, chicken broth, beans, & taco seasonings. Cook over medium heat simmering & stirring every 15 minutes or so to prevent sticking. Cook until potatoes are soft. As this cooks & chicken has cooled enough to handle shred the meat or cut into chunks, I do some of each. Once potatoes are cooked at the chicken back into the pot. Now stir in the cheeses & cook & stir until well blended & all the cheese is melted. Ladle up into heaping bowls of goodness & dollop the top with sour cream if you choose. This makes a big pot of chili & the leftovers are even better then next day! Serve with salad & hot crusty bread & or tortilla chips! SUPER GOOD!

Sunday, August 14, 2016

Oriental Orchard Chicken

This chicken has a strong Oriental flair, stir fried with veggies, peaches & almonds in a honey gingered glaze! Served over hot rice is the perfect choice for this scrumptious dish! Peaches are in season now so why not come up with a supper idea that incorporates one of summer's best treats! 
1 & 1/2 Pounds Of Boneless Skinless Chicken Breast cut into bite sized pieces
2 TBS Coconut Oil
2 Ribs Celery Sliced in Diagonal 1/2 Inch Pieces
2 Carrots Cut Diagonally into 1/2 Inch Pieces
5 Spring Onions Cut in small rounds including the greens
2 TSP Crushed Garlic
1 TBS Fresh Grated Ginger
1/3 Cup Soy Sauce
3 TBS Honey, I used Raw Honey
1/2 TSP Salt
1 TSP White Pepper
2 Heaping TBS Cornstarch Dissolved into 1 Cup Water
1 Large Peeled Peach sliced into slices like you would use for pie, mine was the size of a softball. If you have medium or small peaches use 2 or 3!
1/2 Cup thin sliced Almonds, I bought mine in the baking aisle of the grocery store.
Hot Cooked White Rice

In a large skillet heat the oil, add the chicken, salt, & pepper & stir fry until chicken is no longer pink. Add the carrots & stir fry about 5 minutes over medium high heat. Now add the celery, onions, garlic, & ginger, Stir fry until veggies are tender crisp. Now add honey to the soy sauce, stir & then add to your chicken. Stir & cook.  Add the peaches gently tossing them into the stir fry to cook. Stir your cornstarch into the water until smooth & gently stir this mixture into your pan stirring & cooking until you have a slightly thicken glaze. Stir in the almonds & your Oriental Orchard Chicken is ready to be served over the rice! This is delicious Foodies, I know you will love it too!

Friday, August 5, 2016

Cold Sore Home Remedy

A co-worker came up to me the other day upset & in pain from a large cold sore on her lip. She was trying over the counter medicine & it was not helping. I suggested dabbing on 100% organic cold pressed coconut oil on it. I brought some in for her the next day. Her cold sore was large, red, & angry looking. She put on a tiny bit of the coconut oil, in an hour the cold sore was smaller & a lot less red. She put the oil on about every couple of hours. In 8 hours her cold sore was barely noticeable & she said she could hardly feel it. The next day it was a lot smaller & pink not red. The 3rd day it was almost gone. Coconut oil is amazing for healing & I wasn't sure that it would work on a cold sore but it did! I hope this helps someone because cold sores hurt & are not pleasant to deal with. 

Sunday, July 31, 2016

Blueberry Surprise Cupcakes!

Would you like to take a bite? I know you would! Moist, delicious vanilla cake with a gooey fresh blueberry middle! Then top that off with a luscious buttercream frosting! I am telling you, it does not get any better than this!
Blueberry Filling:
1/2 Cup Sugar
1/2 Cup Water
2 Heaping Tablespoons Cornstarch
Dash of Salt
1 Pint Fresh Blueberries, washed & stemmed.
In a heavy sauce pan stir together the cornstarch, sugar & salt. Stir in the water & cook until very thick, cooking over medium high heat. Once very thick, gently stir in the blueberries & add the vanilla! cook & stir just until the thick mixture has turned blueberry blue! Remove from heat & let cool to room temperature! Wait until you have your cupcake batter mixed up to do anything with this blueberry goodness!

Cupcake Batter:
1/8 Cup Butter Softened
1/8 Cup Shortening
3/4 Cup Sugar
1 Teaspoon Vanilla
2 Eggs
1&1/2 Cup Flour
1/2 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder
Dash of Salt
1/2 Cup Sour Cream
Sift the dry ingredients together, but do not add the sugar! In a mixing bowl beat your butter & shortening until fluffy. Now add the sugar & beat that until fluffy. Now beat in the eggs & vanilla. Now, beat in 1/3 of the dry mixture. Add 1/3 of the sour cream & beat, add more of the flour mix & then the rest of the sour cream, finish by beating in the rest of the flour mixture! Line 12 cup cake wells in your cupcake pan with foil cupcake cups. Spoon in 1, heaping tablespoon of the batter making sure it covers the bottom of the well. Now spoon in about 1 heaping tablespoon of the blueberry filling. Go back & cover each cupcake with batter! Bake in a preheated 350 degree oven for 20 to 25 minutes! Remove from oven & let cool until completely cool before you frost with the Buttercream Frosting!
                  This is how they look once baked! Just wait for that frosting, then YUMMY!
1 Cup Milk
1/4 Cup Flour
1 Cup Soft Butter
1 Cup Granulated Sugar
Dash of Salt
2 Teaspoons Vanilla
Stir the milk into the flour& salt, in a heavy saucepan stirring & cooking over medium high heat. Cook until smooth & very thick. Remove from heat & let cool! In a large mixing bowl beat the softened butter once it is creamy beat in the sugar & beat very fluffy! Now beat in your cooled milk mixture. Beat very well, then beat in vanilla & finish beating! This is amazing buttercream frosting! It is perfect for these cupcakes!
                      This recipe makes 12 large, wonderful cupcakes! You may easily double the recipe to make 24 cupcakes! I keep these in a covered container in the refrigerator!


I am trying a new cupcake recipe today! It involves fresh Blueberries & Butter Cream too! If they turn out, I will share them with you!

Monday, July 25, 2016

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Saturday, July 23, 2016

How to follow Recipes For Judy's Foodies

Hello Judy's Foodies! If you wish to stay up to date for all of my newest recipes feel free to click on the follow button on this blog. You may also follow me on Twitter at JAEU2 as I post all of my recipes there as well. To follow my blog on Blogspot is always free! I also post my latest recipes on Pinterest at Judy Johnson on Pinterest! My Facebook page is also Judy Johnson & you may follow me there for every new recipe + I repost the oldies but goodies there as well! Never miss a NEW or a GREAT recipe again! Remember to bookmark Judys Foodies & bookmark all of your favorite recipes too! I have over 600 original & terrific recipes so browse through them all, you will find great ideas that you will not find anywhere else! 
                                                THANK YOU!

Wednesday, July 20, 2016

Caramel Chocolate Cookie Bombs

These are delicious, A very nice sized cookie about 3 inches across & 2 inches high. They have a crisp sandy cookie texture with a lot of chocolate caramel drops in every cookie! A new & tasty cookie. These store very well & stay crisp!

1 Cup Butter Softened
1 Cup Granulated Sugar
1 Cup Powdered Sugar
1 Cup Vegetable Oil  
2 Eggs
2 Tsp Vanilla
4&1/3 Cups Flour
1 TSP Salt
1 TSP Baking Soda
1 TSP Cream Of Tartar

2 & 1/2 Cups Milk Duds or any other Chocolate Covered Caramel Candy Drops you choose!

Beat the butter, add the sugars & beat again. Now add the oil & beat again! Beat in the 2 eggs & Vanilla. Sift the flour, cream of tartar, & the salt together. Slowly beat into your butter mixture. Now stir in the chocolates by hand. Spray your cookie sheets. Roll the cookie mixture into large balls about 1 & 1/2 HEAPING Tablespoons of dough per ball.  Roll in granulated sugar. Place at least 2 inches apart on prepared sheets. Gently press down slightly with the palm of your hand.  Bake in a preheated oven for 15 minutes or until lightly puffed up & browned! Let cool on the sheet for a few minutes then remove to cool! Makes 3 dozen  large cookies.

Sunday, July 17, 2016

Fresh Blueberry Pie

Bursting with goodness this pie is a winner! Thick filling full of fresh plump berries & not running, not to thick & gluey either just right!

The flaky crust bakes up perfectly to hold all that goodness!

2 Cups Flour
1 Teaspoon Salt
1 Heaping Teaspoon Sugar
1/3 Cup Butter, very cold butter cut into small pieces & kept cold!
1/3 Cup Shortening
1 Teaspoon Vanilla
5 Tablespoons Cold Water
I used my Kitchen Aid to mix up this crust & it worked out beautifully! By hand is ok too! In the bowl put in the flour, salt, & sugar, mix well, use the dough hook attachment! Now cut in the butter & shortening until you have very fine crumbs. Now add enough water & the vanilla, mix only until the dough comes together, do NOT over mix. Now divide the dough & roll out the bottom crust on a well floured surface. Place in your 9 inch pie pan, crimp the edges. Now gently line with foil, Dump in about 2 cups of raw rice & spread out gently over the bottom. Bake this in a preheated 350 degree oven for 10 minutes. Remove from oven & carefully lift out the foil & rice. You now have a blind baked bottom crust that guarantees a crispy & brown bottom crust! Set this aside while you make the filling,

1 Cup Sugar
1 Cup Water
4 Heaping Tablespoons Cornstarch
Dash of Salt
1 teaspoon Vanilla
3 Pints Fresh Blueberries washed, drained, & stems removed!
Stir in a deep heavy saucepan the sugar, cornstarch, & salt. Whisk in the water & vanilla. Cook & stir over medium high heat until mixture is thick & starting to bubble. Continue to cook & stir as you gently stir in the blueberries, folding them in . as soon as the mixture turns from a clear white to blue, remove from heat. Set aside as you roll out your top crust!

Roll out remaining 1/2 of the dough on a well floured surface, until you have a large circle big enough to cover you pie with a 2 inch extra to fold under & crimp! Fold the circle in 1/2 & cut small slits in the center of the dough at the fold! This lets the steam escape! Carefully lift over your pie & unfold the dough, Fold the extra edges under the rim & crimp the edges! I then sprinkled a tablespoon of sugar over the top. Bake pie at 375 degrees in a preheated oven for 40 minutes or until the crust is nicely brown & pie is bubbling! Let cool to room temperature , or chill to serve! Top with  whip cream or vanilla ice cream if you desire! YUMMY HEAVENLY PIE! From start to finish this pie took about 1 hour to assemble & bake! If you wish to save time use a store bought crust, but it cannot come close to the taste & flakiness of this beauty! If you do not want a top crust & want to use crumbs instead mix up the following crumbs & skip the top crust!

1 Cup Flour
1/4 Cup Sugar
2 Tablespoons Brown Sugar
Dash of Salt
1 Teaspoon Cinnamon; optional
1 Heaping Tablespoon Shortening
Mix all the dry ingredients together well. Cut in shortening until you get fine crumbs. Sprinkle over the pie filled with your berry mixture. Bake at 375 degrees for the 40 minutes!

Sunday, July 3, 2016

Perogie Mac & Cheese with Bacon!

Oh my goodness, this is amazing! Cheddar Potato Perogies baked up like Mac & Cheese with Crispy Bacon on top! You can thank me later!

2 bags of Mrs. Smith Cheddar Potato Frozen Perogies
3 Tablespoons Butter
3 Heaping Tablespoons of Flour
Dash of Red Pepper
1 Teaspoon Paprika + more to sprinkle on top
1 Tablespoon Parsley +more for on top
4 Cups Whole Milk
4 Cups  Shredded Cheddar Cheese, I used a blend of Colby - Jack
1 Pound Bacon Cooked Crisp & Crumbled. I did mine in the microwave between thick layers of paper towel. It took 7 minutes to cook crisp but check yours at 5 minutes as microwaves vary!

Cook Perogies according to package & drain. In the pot you cooked the Perogies, melt the butter. Whisk in the flour to make a smooth paste, cook over medium heat. Now whisk in the milk, cook & stir until thick bubbling. Now stir in 3 cups of the cheese! Stir & cook until cheese is melted. In a deep glass casserole dish, sprayed with cooking spray or buttered, spoon in about 1/4 cup of the cheese sauce. Now lay in one layer deep of the cooked Perogies. Continue in layers until all is used. Spoon cheese sauce over the top for the last layer. Now cook for 40 minutes in a preheated 350 degree oven uncovered. When the 40 minutes is up pull the casserole out & sprinkle the last cup of cheese evenly over the top. Now sprinkle the bacon over that! Top with a sprinkle each of parsley & paprika! Put back in the oven for 15 more minutes! This makes 6 hearty portions! 


Fresh Mint Brownies with Fudge Frosting

These are amazing brownies that use fresh picked mint! My husband has a lot of mint growing in his garden & I wanted to try something other than tea or jelly. These brownies are a variation of The Pajama Chef's Fudgy Mint Brownies found on the blog The Pajama Chef! They are wonderful! If you do not have fresh mint & cannot purchase any from your local store or local produce stands you may use mint extract using 2 teaspoons instead of the mint leaves. But the fresh mint is the perfect touch for these brownies. I did change a few ingredients in this recipe & this version is excellent! 
The Brownies:
1 Cup Fresh Picked Mint Leaves wash pat dry & remove all stems 
1/2 Cup Butter Melted ( I melted mine in the microwave)
1 Cup Sugar
2 Eggs
1 Teaspoon Vanilla; or 2 teaspoons mint extract, IF, you are not using the mint leaves!
1/3 Cup Hershey's Special Dark Cocoa Powder
1 Cup Flour

Preheat oven to 350 degrees,
In the Food processor pulse the mint leaves until very fine! If you do not have a processor just chop the leaves on your cutting board, a meat cleaver does a fine job but the processor saves you  lot of work! If not using a food processor just continue the directions using your mixer,
To the mint leaves that you have minced very fine add the melted butter & mix on high! Now beat in the sugar blending well! SMELL THAT MINT! Now beat in the 2 eggs & vanilla extract if using the fresh mint OR the mint extract if not using the mint leaves. Now add the cocoa & beat! Now beat in the flour! Batter will be thick, dark, minty & oily, the perfect brownie batter! Spray a 9x9 inch pan with cooking spray. Spoon in the batter & smooth evenly in the pan. Bake for exactly 25 minutes! Remove from oven & spread the frosting on while brownies are still warm!

3 Tablespoons Butter Melted
1 Tablespoon Honey
1 Tablespoon Milk
1 Teaspoon Vanilla
1 Cup Powdered Sugar
3 Heaping Tablespoon Hershey's Special Dark Cocoa
Melt Butter, stir in Honey & Vanilla. Whisk very well. Now whisk in the cocoa & sugar, add the milk & whisk smooth! Do this all by hand it is very easy to make! Spread over warm brownies & let cool before cutting into squares! This makes 1&1/2 dozen very decadent brownies! 

Sunday, June 26, 2016

Scalloped Apples

This is an old time type of dessert! 6 Ingredients & you have an amazing dessert! 

Just a nice apple dessert with custard buttery goodness! If you love pie but hate the fuss of making crust, this will suit you to a T!
4 Large Granny Smith or any good baking apple, peeled, cored & sliced into thin slices
12 Tablespoons of  salted butter melted
1 & 1/2 Sleeves of Saltine Crackers
2 Cups Milk
In a large deep pie dish or casserole place 3 Tablespoons of the melted butter, coat the entire bottom of the pan. Now crush 1/3 of a sleeve of the crackers into the dish spread out evenly. Sprinkle 3 heaping Tablespoons of sugar over the crackers. Sprinkle cinnamon over the sugar. Now Layer 2 of the prepared apples over that layer. Now crush the rest of that sleeve of crackers over the apples. Spread 6 Tablespoons of the sugar over the crackers, then cinnamon then about 6 tablespoons of the melted butter.Now layer with the rest of the apples, spread the apples with the remaining crackers that you crush, then remaining melted butter, about 3 more heaping tablespoons of sugar & then cinnamon, Now pour the milk over the entire pan, pouring evenly! Bake at 350 degrees for 1 hour, at the 1/2 point gently press the ingredients down in the pan to ensure the milk covers the contents, continue baking. Once baked & apples are tender, remove from oven & let cool. Chill in the refrigerator. Serve as slices like pie or spooned into dessert cups, top with whip cream if desired! JUST A SIMPLE BUT A GOODY DESSERT!

Black Raspberry Custard Pie

My Mom made this when I was a child & it is still one of my top ten favorite pies! That silky egg custard with all those plump sweet raspberries makes this a winning flavor & texture combo! Thanks Mom for coming up with this prize winning pie!

I was so excited to try my first attempt at baking Mom's pie! Just a bite, and my childhood was being relived, this pie took me home for a minute or two!
Crust Ingredients
2 cups Flour 
1/4 tsp Salt
2 tsp. Sugar
1/3 Cup COLD Butter
1/3 Cup Shortening
Stir all dry ingredients together. Cut in butter, & shortening, & mix until you get fine crumbs. I use a pastry cutter but a fork works too. Stir in water until just combined . Flour surface & roll out dough. Use in your favorite recipes. If using crust in a meat pie leave out sugar.
For Blind Baking line pan with crust , trim & crimp edges. Bake in 350 degree oven for 10 minutes. This stops your pie crust from being soggy!  

4 Cups Whole Milk
4 Eggs
1/2 Cup Sugar
3 Heaping Tablespoon Flour
2 Tablespoons Soft Salted Butter
2 Teaspoons Cinnamon
2 Teaspoons Vanilla
1 & 1/2 Cup Fresh Black Raspberries, washed & drained dry! ( Try Blueberries or Red Raspberries if you wish!
 Heat milk to the boiling point, but do not let it boil! I wait until I see little bubbles all around the edge of the pan & with a spoon stir the milk. You can feel it just coming up to the boil. Remove from heat & set aside! Stir together the flour & sugar. Now whisk in with a good beating motion the eggs, doing one egg at a time.Now slowly & I mean slowly with just a little at a time whisk in your hot milk, whisking briskly! Once you have about 1/2 of the milk whisked into the egg you pour the milk in a little faster! You trying to keep those eggs from scrambling! Now add  the 2 Tablespoons of butter whisking until melted. Whisk in the vanilla & 1 teaspoon of the cinnamon! Slowly pour this mixture into your blind baked crust! Now sprinkle the berries over the top & sprinkle with the rest of the cinnamon! Bake at 350 degrees for 45 minutes to an hour! Pie should be puffed up on top & a knife inserted should come out clean. Once baked remove from your oven & let cool. Refrigerate so this pie is icy cold when served! ENJOY my Mom's Black Raspberry Custard Pie! 

Wednesday, June 15, 2016

Apple Fritters Version #2

Crispy on the outside light on the inside & loaded with tender apple!This is a version of Naomi Robinson's Kitchn recipe!
Peel Core & chop into small pieces 4 medium apples, Saute the apple in 3 Tablespoons of butter, 1/4 Cup Sugar, 2 Teaspoons Cinnamon & 1 teaspoon vanilla add a dash of salt. Cook & saute until apples are tender about 8 to 10 minutes. Let cool while you mix up the dough!

1 Packet Rapid Rise Yeast
3 & 1/4 Cup Flour
1/3 Cup Sugar
1 Teaspoon Salt
1 Teaspoon Cinnamon
MIX all together & combine well.
In your mixer & use a dough hook if you have one add to the dry ingredients, 
1/2 Cup Warm Milk
2 Eggs beaten
Mix until dough starts to come together, then add in small pieces 1/3 Cup butter softened adding a little at a time, work into a sticky dough. Lightly oil a deep bowl put dough in the bowl cover & let rise in a warm place until doubled. I turn my oven onto warm, let it heat up, put the covered bowl in close the door & turn off the oven. Dough will take about 1 hour up to 2 hours to rise, depends a lot on the weather! Once doubled, turn out onto a floured surface & roll out into 1/2 inch thick rectangle. Cover with 2/3 of the apple mixture. Fold dough in 1/2 & add the rest of the apple mixture spreading it out evenly. Roll up like a jelly roll, pat down & roll out to an oblong shape. Now cut into 12 even pieces, with floured hands shape each piece folding dough into itself in needed to make slightly oval donut shapes. This is MESSY & looks like it won't work but it does! Place each fritter far enough apart on a cookie sheet & when all are shaped, cover with towel & place back into that warm oven, reheat the oven if needed! Let rise until puffy about 1/2 an hour or so! Puffy then READY TO FRY! Take a large black iron skillet or heavy frying pan & heat shortening until melted, you want 2 inches of oil! Drop a small piece of dough into the hot oil, if it sizzles you are ready, you want hot oil but not smoking! If oil is not hot enough you will get heavy grease sodden fritters! I use medium high setting on my stove! Drop in 2 fritters at time & have a large surface lined heavily with paper towels to lay the fried fritters on to blot up the extra oil! Fry each fritter until a very dark crispy brown & then flip each one over until the bottom side is done! Remove the fritter with slotted spoon or slotted spatula & lay them on the paper towel! Repeat until all 12 are fried! NEXT STEP GLAZE!
In a large glass bowl, melt 3 Tablespoons of butter, I melt mine in the microwave, 45 seconds on high. Add 3 Cups Powdered Sugar, 2 Teaspoons Vanilla, Dash of Salt & mix well. Now add enough milk to get a runny glaze! I heat mine in the microwave again about 1 minute & whisk when done, just to blend everything nicely! Now dip each still warm fritter into the glaze & then sit them back on the paper towel to let the drip. Let them sit until cool & glaze has hardened! A LOT OF WORK? YES! WORTH IT? YES! HAPPY MUNCHING!

Sunday, June 5, 2016

Butterscotch Apple Bars

Delicious cookie bars loaded with apple, raisins, oatmeal, & butterscotch morsels! This pan makes 4 dozen yummy cookies!
1/2 Cup Shortening
1&1/3 Cup Brown Sugar
2 Eggs
1 Teaspoon Vanilla
2 Cups Flour
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/4 Teaspoon Nutmeg
2 Teaspoons Cinnamon
3 Medium Apples peeled, cored, & diced small
3/4 Cup Raisins
1/2 Cup Oatmeal
Beat shortening until fluffy. Add brown sugar & beat again. Add eggs & vanilla & beat again. Sift the flour, salt, baking soda, & spices together. Add 1/3 of the mixture & beat repeat until all is blended nicely. Now stir in the apple, oats, raisins, & butterscotch morsels. Stir well. Spray  a 10x16 pan that has edges, with cooking spray. Spread the batter evenly in the pan. Bake in a preheated 350 degree oven for 20 to 25 minutes. Let cool & drizzle with the following glaze.
3 Tablespoons melted butter
1 Teaspoon Vanilla
3 Cups Powdered Sugar
Milk, enough to get the consistency of Elmers Glue! Stir everything together until smooth. Drizzle over cooled cookies. Let glaze harden & then cut into squares!

Sunday, May 8, 2016

Fresh Apple & Spice Cake


This is a very good spice cake with fresh apple to make it moist & tasty! The frosting is a nice touch that adds the right amount of creamy sweetness!
3 Cups Flour
1 Cup Sugar
1 Cup Brown Sugar
1 Tsp Ginger
2 Tsp Cinnamon
1 Tsp Ground Cloves
1/2 Tsp Ground Nutmeg
2 Tsp Baking Soda
1 Cup Vegetable Oil
4 Eggs
1/2 Cup Milk
2 Tsp Vanilla
2 Cups Peeled, Cored,  & Shredded Granny Smith Apples
1 TBS Lemon Juice
Grease & Flour a 10 inch tube pan. Preheat oven to 325. Prepare apples, Place the lemon juice in your food processor & then the quartered apples. Shred by using the pulse button you want fine but not mushy apple pieces! Set aside. Mix all the dry ingredients together. Now add all the wet except the apples. Mix until everything is combined! Then stir in the apples! Spoon into the prepared pan. Bake 1 & 1/2 hours! Once baked let cool 10 minutes then loosen the side & the middle by running a knife down the edges. Turn over & dump out on your plate. Let cool. Frost with the following frosting.
4 TBS Softened Butter
1/2 Cup Shortening
4 Cups Powdered Sugar
Dash of Salt
2 Tsp Vanilla
Beat butter & shortening, Add sugar salt & vanilla. Beat in enough milk to get the spreading consistency you desire! Spread on the sides, top & down in the center of your cake! DELICIOUS! 

Saturday, May 7, 2016

I am baking!

What am I doing at 10:15 PM on a Saturday night? BAKING OF COURSE! I am baking my Mom a beautiful Apple Spice Cake to take to her tomorrow on Mothers Day! My Mom got me started all those many years ago with my love for baking, so of course I have to bake her a special treat! HAPPY MOTHERS DAY to all you Moms out there & to everyone who has a Mom!  This is me with my Mom who will smile when she sees her Mothers Day Cake!


Apple Bread Salad my HEALTHY lunch for One!This

This is my alternative for lunch when I am eating Macrobiotic! Even when I am not for that matter! It is satisfying, quick to make & just tastes good!
1 Granny Smith Apple cored & cut into chunks
1 Heaping Table spoon of my Homemade Peanut Butter, found at the 6/12 2011 archive on this blog
1/4 Raisins
1 to 2 Teaspoons Cinnamon
1 Slice of Ezekiel Bread ripped into small pieces. You may use any good healthy bread you choose! Just throw everything into a plastic container with a lid, stir it well & chill until you are ready to eat!  

The Big Beef & Cheese Casserole

Lots of Beef, Veggies & Cheese in this scrumptious dinner!

2 Lbs of Lean Ground Beef or use Ground Turkey, or Ground Chicken
1 Lb Frozen Mixed Vegetables
1 Onion Sliced into thin rings
4 Large Potatoes Peeled & Sliced thin
2 Cans 10.5 oz.  of Campbells Cheese Soup, I used 1 Can Cheese & 1 Can Cheesy Broccoli Soup
1 Cup Sour Cream 
Salt & Pepper to taste
2 Cups Shredded Cheddar Cheese
Parsley Flakes
In a large deep 9x13 pan place the frozen vegetables in the bottom spread out evenly. Next spread 1 pound of the ground meat over the vegetable layer. Next spread 1/2 of the sliced potatoes over the meat, then 1/2 of the onion. Sprinkle with salt & pepper to taste. Now spread the other pound of ground meat, then the rest of the potatoes & top with the onion. Mix the cans of soup together stir in the sour cream. Spread this over the top, Now cover with foil & bake in a preheated 350 degree oven for 2 hours. Once baked peel off the foil & top with 2 cups of shredded cheese, I used Cheddar! Use your families favorite. Return pan into the oven & bake another 15 minutes! DELICIOUS, CREAMY, BEEFY, & CHEESY GOODNESS! Serve with a salad & some crusty bread or hot rolls! Serves 6 easily!

Saturday, April 16, 2016

Taco Pizza

This is a FUN & DELICIOUS PIZZA! If you LOVE TACOS you will LOVE this pizza! Great for kids parties or just pizza night! 

This recipe makes 2 15 inch round pizzas! Just cut recipe in 1/2 to make one pizza, but I suggest making the 2 pizzas because it is delicious!

3 Cups Bread Flour, MUST BE BREAD FLOUR!
2 Teaspoons Sugar
1 Packet Yeast
1 & 1/3 Cup Cold Water
Stir this all together & let sit 10 minutes then stir in ,
1 Tablespoon Oil
1 Teaspoon Salt
Mix well, cover & let rise until double, place in a nice warm spot to get good yeast action!  as dough is doubling I start the meat topping.When doubled divide dough in half. I just flour my cookie sheets that I am going to bake the pizza on & roll out my crust right on the sheet! Roll out to a 15 inch round. Pinch the edges of the crust to get a nice pizza crust edge! 

Meat Filling:
2 pounds of lean ground Beef
2 Packets of Old El Paso Taco Seasoning the 1 OZ Size. Brown the beef, add the seasoning & the water cook as directed! I use the Mild Seasoning but use what suits you best. Once cooked turn off the heat & just wait for that crust to double in size! Once the dough has doubled roll out like I mentioned & spread the following out on the unbaked crust.

Dough Topping:
3 Jars Old El Paso Taco Sauce 
1 Can Refried Beans
Spread one jar of sauce over each crust. Divide the can of beans between the 2 crust. Now divide your meat mixture between the 2 crust. Spread meat out evenly. 
Top each pizza with 2 cups each shredded Cheddar Jack Cheese or use your favorite cheese you use for tacos!
Bake each pizza for 20 minutes at 450 degrees, pull pizzas out of the oven & spread crushed tortilla chips over the tops, return to the oven until crust is nicely brown & cheese is bubbling another 3 to 5 minutes should do it!
This is how each Pizza should look after they are finished baking! Now slice & dish up! Top each pizza slice with shredded lettuce, diced tomatoes, & more Taco Sauce, dollops of sour cream & DIG IN! REALLY GOOD & FUN! Add as much heat as you like to this recipe, We have mild taste buds so we do not add jalapenos or hot sauce but if that is what you love then please add what you like! 

Wednesday, April 6, 2016

Browned Butter & Rice Pudding!

This is a very nice thick pudding with a lightly nutty flavor!

3/4 Cup Raw White Rice, I use Uncle Ben's
4 Tablespoon Butter
1/2 Teaspoon Salt
2 Cups Water
4 Cups Milk
2 Beaten Eggs, just beat them with a fork, no mixer needed!
1/4 Cup Cornstarch
3/4 Cup Sugar
2 Teaspoons Vanilla
3/4 Cup Raisins, optional
3 Teaspoons Cinnamon
In a large deep saucepan that has a lid, melt the butter & then add the rice. Cook & stir over medium high heat until rice & butter are a nice golden brown! Add the water & the salt, cover & lower the heat to a simmer. Let simmer for 20 minutes or until water is absorbed. Check & stir every now & then! Once water is absorbed add 3 cups of the milk & the raisins, bring to a boil stirring as it cooks. Turn heat down & in a large bowl, I use the bowl I will use to serve from & it is my large mixing bowl, stir together the sugar & cornstarch. Now stir your beaten eggs & the remaining 1 cup of milk together. Stir this into your cornstarch mixture, whisk smooth. Now slowly whisk in about 1 cup of the hot rice mixture into your egg, sugar, milk mixture a little at a time. Now add all of this into the hot rice, cook & stir until thick & bubbling. Now add the vanilla & cinnamon stir well. Pour all of this into your large mixing bowl. Sprinkle cinnamon over the top. Chill for at least 4 hours! YUMMY PUDDING!