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, 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
Sugar
Cinnamon
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
4 to 5 TBS. COLD WATER
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!  

PIE:
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!
FIRST:
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!

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!
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.
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!