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!

Friday, February 5, 2016

Beef & Broccoli Judys Foodies Style

As pretty as is a dish can be & as good as it looks!
1 Pound Boneless Beef Short Ribs
1 Fresh Broccoli Crown
1 & 1/2 Cups Fresh Baby Carrots
2 Teaspoons Fresh Ginger or Dried Ginger
1 Teaspoon Fresh Garlic Chopped & crushed
2 Teaspoons Beef Base
Hot Cooked Rice
1 Tablespoon Oil I used Coconut Oil
3 TBS of cornstarch dissolved in 1/4 Cup Soy Sauce
Salt & Pepper to taste!
OPTIONS: You may add any or all of the following. chopped onion. sliced fresh mushrooms, water chestnuts & or Bok Choy
In a large skillet brown the beef in the oil. Cover with water & let simmer until beef is tender about 1 hour. Now add the fresh broccoli that you cleaned & chopped into nice serving size pieces & the whole baby carrots. Add the seasoning & cover with a lid. Allow the veggies to cook until carrots are tender & broccoli is cooked to firm but tender. Serve over the hot rice but thicken the juices in the pan with 3 TBS of cornstarch that has been stirred smooth in the soy sauce. Ladle the hot sauce over the rice, beef & broccoli! 

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