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, 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!

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