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, June 24, 2017

Sticky Buns Extra Sticky!


A good sticky bun is sticky! A GREAT Sticky Bun is EXTRA STICKY!
This recipe makes 6 large Sticky Buns just double the recipe to make 12!

1/2 Cup Scalded Milk, to scald bring milk almost to the boiling point!
1/2 Cup Warm Water NOT HOT!
1 Packet of Yeast
1/4 Cup Shortening
1/4 Cup Sugar
3/4 TSP Salt
1 Beaten Egg
3 & 1/2 Cups Flour
1 TSP Vanilla
Scald the milk & while it is hot pout it over the shortening, sugar, & salt that you have in a large deep bowl. Now dissolve yeast in the warm water. Let sit until cooled. Now add the beaten egg & vanilla. Once the milk mixture is at room temperature add the yeast mixture & stir well. Now add the flour & stir well no mixer needed just stir very well. If dough is wet add just enough flour to get a workable but NOT DRY dough. Knead lightly then spray with baking spray the bowl you used or oil it & put the dough back in the bowl & cover with a clean towel. Let rise until doubled in size it should take about 2 hours.  Once doubled do the following:
Roll the dough out on a lightly floured surface. Make a rectangle about 18 inches long 8 inches wide. Spread dough evenly with 4 TBS melted butter, 1 TBS Cinnamon. Roll up like a jelly roll & cut into 6 large slices. Lay them flat on your floured surface & let them double.
Now make the Sticky Syrup.
1 Cup Brown Sugar
3/4 Cup Water
2 TBS Butter
Dash of Salt
1 TSP Vanilla
OPTIONAL, Once syrup is in the pan you made add any of the following, 1& 1/2 Cup large chopped Pecans, Walnuts, & or Raisins! I made my plain but I love Pecan Nut Sticky Buns too! If you add nuts or raisins they go on top of the syrup & then the dough on top of the nuts! 
Stir all together in a deep saucepan & bring to a full rolling boil stir the entire time. Let boil about 5 minutes then set aside to cool. Once your buns have double do the following.
Preheat oven to 375 degrees. Pour syrup in the bottom of a 9x13 pan. Gently using a spatula lay each slice cut side down so they are flat into the syrup. Leave room between each roll. Bake for 2 minutes in the oven. Then, remove from the oven & let cool in the pan for 20 minutes before dumping them out on a clean flat surface. Serve lightly warm or room temperature. LANCASTER COUNTY PA DUTCH GOODNESS RIGHT THERE!

Monday, June 19, 2017

Black Raspberry Cinnamon Flop


Bursting with plump juicy black raspberries, this cake will please any berry lover!
1& 1/2 Cups Flour
3/4 Cup Sugar
2&1/2 TSP Baking Powder
1/2 TSP Salt
1/4 Cup Shortening
1 Egg beaten
1 Cup Milk
2 TSP Vanilla
1 Pint Black Raspberries washed
Stir all the dry ingredients together. Now cut in the shortening until you have fine crumbs. Stir the beaten egg, milk, & vanilla all together & then dump into the dry ingredients. Stir until mixed well, batter will be slightly lumpy & that just fine, no worries! Spray a deep 9 or 10 inch pan with baking spray & then flour the pan. Pour batter into the pan. Sprinkle the berries over the batter. 
Now mix 1/2 Cup sugar with 1/2 Cup brown sugar mix well & then sprinkle that over the berries. Dot the top evenly with 6 TBS of Butter cut into small pieces. Now sprinkle well with 2 TSP Cinnamon. Bake in a preheated 350 degree oven for 35 to 45 minutes until batter is set.  Remove from oven & let cool until warm & serve with vanilla ice cream if desired. Or serve cold either way this is an amazing cake! ENJOY YOUR BLACK RASPBERRIES!

Saturday, June 17, 2017

Oriental Noodle Bowl Soup!


1 Boneless Skinless Chicken Breast
1 Onion Chopped
2 Ribs Celery sliced
1 TBS Chopped Garlic
1 Bag Birds Eye Frozen Oriental Vegetables
1 16 oz.Can Chicken Broth
1/4 Head of Cabbage Shredded
1 Cup Sliced Mushrooms
8 Cups Water
1/4 Cup Soy Sauce
2 TBS Worcestershire Sauce
12 OZ. Oriental Rice Noodle or Lo'mein noodles

Simmer Chicken in water for about 20 minutes, remove, cool & dice. Meanwhile back in the pot add the onion, celery, & garlic. Simmer 5 minutes. Now add the frozen vegetables, shredded cabbage, noodles, chicken that you diced, & the sauces. Simmer & cook checking often stirring with each checkup & cook about 10 minutes or until the noodles are tender. DISH UP! DELICIOUS! Serves 6

Thursday, June 8, 2017

The Devil Made me do it M&M Brownies!

More of these sinful brownies but this time with M&M's & in a smaller batch. Just double this recipe for a 9x13 sized pan!

3/4 Cup Butter
1&1/3 Cup Sugar
2 Large Eggs, or 3 Medium Eggs
2 TSP. Vanilla
1/4 TSP Salt
1 Cup Flour
1/2 Cup Hershey's Extra Dark Baking Cocoa, you may use regular Cocoa if you do want this intense chocolate.
1 Heaping Cup of M&M's
Soften the butter, beat in the sugar then beat in the eggs & vanilla. Now add all the dry ingredients EXCEPT the M&M's. Beat well. Now gently fold in the M&M's. Spray an 8 inch square pan or a 9 inch pie pan. Smooth the batter into the pan. Bake in a preheated 350 degree oven for 30 to 35 minutes. Do NOT over bake, batter should be puffed up but a toothpick will test with moist but not wet batter sticking to it. These are DENSE MOIST BROWNIES! If you LOVE FROSTING & you know I do frost with the following frosting once brownies have cooled.

4 TBS Butter
1&1/4 Cup Melting Chocolate, I used Wilbur's Melting Wafers Milk Chocolate
Dash of Salt
1 TSP Vanilla
1 Heaping Cup of Powdered Sugar
Milk just enough to smooth frosting mine took about 2 TBS!
Melt Chocolate & butter together in microwave, I used melt setting. Once melted stir together until smooth. Now add salt & vanilla & stir. Add sugar & stir. Now add enough milk to get a spreading consistency.  YUMMY!  ENJOY!

Monday, June 5, 2017

Therapeutic Thymes & Judy's Foodies

Recipes For Judy's Foodies is page 37! For Summer of 2017!

Saturday, June 3, 2017

Look for Judy's Foodies!

Look for Recipes For Judys Foodies in the local magazine "Therapeutic Thymes" Lancaster Pa! Summer 2017 edition! 

Sunday, April 16, 2017

Strawberry YUM Cupcakes

Beautiful whimsical Strawberry Cupcakes

Tender soft & blushing pink inside with Cream Cheese & Marshmallow Frosting!
1/2 Cup Shortening
1 &1/2 Cups Sugar
2 Eggs
1 TSP Vanilla
1 Cup Plain Yogurt
2 &1/4 Cups Flour
1 TSP Salt
2 & 1/2 TSP Baking Powder
1 Cup of Crushed Strawberries & their juice to make the 1 Cup.

Cream the shortening, add the sugar & beat until fluffy. Add the vanilla & the eggs. Now stir all the dry ingredients together. Add alternately with the yogurt beating well between each rotation. Once all has been added now add the crushed berries with their juice & beat well. Line your cupcake pan with cupcake liners & spoon in the batter. You should have 18 cupcakes. Bake in a preheated 350 degree oven for about 20 minutes, Check at 18 minutes if cupcakes test done remove from oven. Do not stop baking until tester pulls out with only crumb no wet batter. Let cupcakes cool in the pans for 5 minutes & then gently remove. I had to release the cupcakes by gently running a knife around the top edge but they easily popped out. Let cool completely before you frost.
8 Ounces Cream Cheese Softened
2 TSP Vanilla
Dash of Salt
4 Cups more or less of Powdered Sugar
2 Cups Marshmallow Fluff

Beat Cream Cheese, add salt & vanilla & beat again. Now add 1/2 of the sugar & beat. Add the marshmallow fluff & beat. Now add enough powdered sugar to get the texture you desire. If you happen to get the frosting to stiff just add enough milk to soften but my ratio was exactly what I wanted! Now frost your cooled cupcakes & pop a single berry that has been washed & dried with stem removed into the center of each cupcake! Keep chilled but before serving allow cupcakes to come up to room temperature! ENJOY! These are great strawberry flavor & tender cupcake texture. The frosting is amazing!

Saturday, April 15, 2017

Cindy Gee Color Me!


Wednesday, March 15, 2017

Marble Cake A Cheaters Version!


This is a delicious Marble Cake! So moist, full of flavor & passes as a you made it from scratch cake!

1 Betty Crocker Super Moist Yellow Cake Mix
1, 3.4 oz. Jello Instant Pudding Mix
1/2 Cup Vegetable Oil
3 Eggs
1 Cup Yogurt Plain
2 TBS Cocoa Powder I use Hershey's Extra Dark
Preheat oven to 350 degrees & grease & flour 2, 9 inch cake rounds. Mix cake according to package but instead of water use the yogurt, spoon batter into pans evenly, reserving 1&1/2 cups of batter in the bowl. In the reserved batter whisk in the cocoa powder. Mix well, then dollop tablespoon full on top of your batter in the cake pans. Use a butter knife to swirl the batter for the marbling effect. Do not touch the bottom of the pans as you do this! Bake for 25 minutes or until cake test done! Let cool in the pans for 10 minutes & then dump out on a clean flat surface. Let cool completely before you frost. 
8 Tablespoons Butter Softened
6 Cups Powdered Sugar
Dash of Salt
2 TSP Vanilla
Milk enough for the consistency you desire, I used about  1/2 Cup a little at time stop when you get the right spread-ability!
Frost the cake. Then I melted 1 & 1/2 Cups of Chocolate Chips with 1 Tsp Shortening over a double boiler, once melted & spooned & drizzled the chocolate over the top of the cake & down the sides. Shake sprinkles over everything if desired. A GREAT CAKE!

Friday, March 3, 2017

Homemade Dog Food Judy's Foodies Style!

Homemade with good healthy ingredients so your dog may live a healthy & longer life. I started making dog food when my Golden Retriever became allergic to corn. He lived to be 2 weeks short from his 14th birthday. I then took in a rescued German Shepherd. She kept getting crystals in her urine. After 6 months of vet bills & a sick dog I started making her food too. She was severely abused her first year of life . I got her in her 3rd year. She was 70 lbs & small. One year later after being on this food she grew tall, never had crystals again & weighed a very healthy 110 lbs. The vet could not get over the difference in her. I have two rescued dogs now & they love this food.

3 LBS of Meat I use ground beef, ground turkey, or chicken. I switch it up so they do not get bored
3 LBS Raw Brown Rice
4 Cups Groats
1 Cup Ground Flax
1 LB Pearled Barley
3 LBS Vegetables, I do 1 pound of each using different vegetables. I use mixed vegetables, green beans, peas, peas & carrots, chopped spinach, shredded zucchini sometimes broccoli, sweet potato, pumpkin, & parsley.
32 Ounces of Broth be sure it does not have any celery or onion just a plain meat broth.
4 to 6 Cups Rolled Oats
In my big deep electric roaster I brown the meat using coconut oil about 1 tablespoon of the oil. Now add the broth, the rice, groats, barley & if using sweet potatoes or yams add those cut into chunks,& enough water to cover about 2 inches over the mixture. Cover & cook on highest temperature for about 2 hours stirring now & then & checking on cooking process.  Once the rice, barley & groats are tender & plump and potatoes are soft, add the oatmeal & frozen vegetables. Add more water if needed. Cover & cook until mixture is nice & thick like the picture above. Divide into storage containers or gallon freezer bags. I keep enough for four days in my frig & freeze the rest. This feed my two fifty pound dogs for seven days. I feed them each about 2 & 1/2 Cups. This batch actually had steak for the meat, mixed vegetables, shredded zucchini, & pumpkin in it. 


Monday, February 20, 2017

S'MORE PIE Judys Foodies style!

OH BOY S'MORE PIE! Homemade graham cracker crust, luscious, rich, chocolate, heavenly, & silky smooth filling topped with toasted marshmallows!
What can I say it tastes just like a S'more!

2 & 1/2 Cups Graham Cracker Crumbs
1 TBS Sugar
4 TBS Melted Butter
Stir this all together & press in a deep 10 inch pie pan. Bake in a preheated 350 degree oven for 10 minutes. Remove & let crust cool as you make that amazing chocolate filling.

1 Cup Flour
3/4 Cup Brown Sugar
1/4 TSP Salt
Stir together & then cut in 1 TBS Shortening until you have fine crumbs. Now take out 3/4 cup of the crumbs & keep for future pie baking, I pop them in a zip lock bag & freeze them
Place the remaining mixture in a deep heavy saucepan. Add the following,
1 Cup Corn Syrup
2 TSP Vanilla
6 Ounces of Unsweetened Baking Chocolate
1 TSP Baling Soda
1 Cup Hot Water 
Stir until chocolate begins to melt. Now stir in 1 beaten egg & mix. Turn on the heat to medium high heat & stir with a whisk vigorously whisk & cook. Keep doing this as mixture bubbles turn heat down to medium & continue to cook until mixture looks like this


 You want thick glossy chocolate goo! It is amazing! Cook until you get this! Spoon into your crust & let cool a little about a half hour.
Now arrange your marshmallows on top of the filling & broil in the oven watching the whole time. Pull pie out as soon as the marshmallows are toasted! DO NOT LET THEM BURN!

Sunday, February 19, 2017

Peanut Butter Crumb Pie

Rich thick Peanut Butter Filling , crispy homemade pie crust & Peanut Butter Crumbs on top!

2 Cups Flour
2 Tsp Sugar
1 TSP Salt
1/3 Cup Shortening
1/3 Cup Butter
1 Tsp Vanilla
5 TBS Cold Water more or less as needed
Stir all dry together. Cut the shortening & cold butter in to make fine crumbs
Stir in the vanilla & cold water just until dough pulls together. Turn dough out onto a floured surface & roll out to fit your ten inch deep pie pan. Trim & crimp the edges. Lightly line the crust with a sheet of foil & pour in 2 cups raw rice. Bake in a preheated 350 degree oven for 10 minutes. Remove from oven, take out the foil & raw rice, Save the rice to use future pie baking set oven to 375 degrees & prepare your filling!
1 Cup Flour
3/4 Cup Light Brown Sugar
1/4 TSP Salt
Stir together. Cut in 1 TBS Shortening to make fine crumbs. Remove 3/4 Cup of this mixture & set aside to use for crumb topping. Back to the remaining mixture. Add 1 Cup Corn Syrup & 1TSP Vanilla stir to mix. Add 1 & 3/4 Cup Peanut Butter stir that together. Now take 1 Cup very hot water & 1 TSP Baking Soda stir that together & let it foam up. Now add this to your Peanut Butter mixture & stir well. Beat one egg & stir that into the Peanut Butter mixture & stir well. Pour into your pie shell . Now make the crumb topping
Take the crumb mixture you set aside & cut in 1 heaping TBS of Peanut Butter.Now sprinkle this over your pie filling. Bake in the preheated oven for 40 to 45 minutes until pie is set firm! Let cool, cut & serve with whipped cream! SO GOOD!
This makes a big deep ten inch pie!

Sunday, January 22, 2017

Chocolate Glossed Brown Sugar Cake

One very pretty cake & pretty darn good too!

Soft moist cake with a rich chocolate coating! This is elegant & delicious. This cake & candy topping is very easy but the results look & taste like you worked hard! ENJOY!
1 Cup Shortening
8 TBS Butter Softened
3 Eggs
2 Cups Brown Sugar
1 Cup Coffee COOLED
1 Tsp. Vanilla
3 Cups Flour
1 Tsp. Salt
1 Tsp Baking Powder
1 Heaping Cup Chocolate Chips
Spray & Flour 1 tube pan. Preheat oven to 350 degrees. In a deep bowl beat the shortening & butter until fluffy. Add the brown sugar & beat again. Now add the eggs & the vanilla & beat Again. Scrape the sides & the bottom of the bowl to get all the ingredients mixed into your batter. Now stir the flour, salt & baking powder together. Add 1/3 to your batter & beat on low. Add 1/3 of the cooled coffee & beat then 1/3 of the flour mixture, beat then the rest of the coffee & beat, then add the remaining flour & beat!  Now stir in by hand the chocolate chips. Spoon batter into your prepared pan! Bake in the preheated oven for 45 minutes to 1 hour, test to make sure your cake is baked all the way through. Cake should spring back when touched & an inserted toothpick should come out clean. Let cake cool 10 minutes then run a knife along the inner & outer edges, place your plate over the top of the cake & invert. cake will slide right out! Let Cool & the coat with the following candy coating!
2 Cups of good quality melting chocolate ( I used Wilbur's Melting Wafers) even good quality chocolate chips will work!
4 TBS Butter
1 Tsp Vanilla 
Dash of Salt
1 & 2/3 Cups Powdered Sugar
Milk enough to get a good spreadable texture I used about 4 TBS!
Melt Chocolate & Butter together until melted & smooth. I did this in the microwave on melt setting stirring 1/2 way thru & again at the end. Once Melted stir in your salt & vanilla. Now stir in your powdered sugar then enough milk to get a soft but not runny spreadable texture. Spread over the cake & down the sides then drizzle some over the cake to make it pretty. Let cool & it sets into a firm but soft candy coating! This is DELICIOUS!

Saturday, January 14, 2017

The Devil Made Me Do It Again Snicker Brownies

Just look at these thick, rich, chewy brownies! Perfect for you chocoholics!
1&1/3 Cup Butter Softened
2&2/3 Cups Sugar
4 Eggs
1 TBS Vanilla
2 Cups Flour
1 Cup Cocoa I used Hersheys Special Dark Baking Cocoa
1/2 Tsp Salt
1 Bag of Snickers Baking Bits I think it is a 12 ounce bag. Or use your favorite candy chopped.
Spray a 9x13 pan with baking spray. Preheat oven to 350 degrees.
In a large deep mixing bowl beat the butter until fluffy. Add sugar & beat again. Add eggs one at a time beating after each one. Add the vanilla & beat again. Stir the flour, cocoa & salt together & then slowly beat into your butter mixture. Beat until everything is blended well. Now stir in those baking bits! Spoon into your prepared pan & bake about 30 minutes but check batter by inserting a cake tester, if you see wet batter return to the oven. Mine took 50 minutes to bake! Let cool & frost with the following frosting.
6TBS Softened Butter
1&1/2 Cups melted chocolate chips milk or semi sweet I used milk chocolate
Beat the two together until fluffy. Add 1 teaspoon vanilla a dash of salt & about 4 cups powdered sugar with enough milk to get the consistency you desire. I used about 6 Tablespoons of milk. Spread on the cooled brownies. Cut into generous squares & dig in! 

Sunday, January 1, 2017

Peanut Butter & Marshmallow Breakfast Treat

Not so much a recipe as this is an idea! Skip Poptarts & Toaster Strudels & make these up fresh & yummy! Take 1 English Muffin or bagel & lightly toast in your toaster oven. Now spread with your favorite Peanut Butter or even Nutella. Top with Marshmallows I use 2 for each half. Pop back in the toaster oven & toast until Marshmallow is lightly browned & puffy! Remove from toaster oven & sprinkle with some Cinnamon. Let cool slightly & CHOMP! I have eaten these from childhood on up & they are delicious!