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, August 26, 2017

My Mom's Baked Lima Beans

These are my Mom's Baked Lima Beans! This picture is the beans made in the Crock-Pot. You may also bake them!

1, 40 Ounce Can of Hanover Butter Beans
1, Heaping 1/2 Cup Brown Sugar
1 & 1/4 Cup Ketchup 
1 TBS Mustard
1 Onion Chopped
6 Slices of Cooked Bacon Crumbled
Mix everything together right in the crock-pot or your casserole you are using if baking them. If Crock-Potting cook on high 4 hours on low for 6. If baking bake in a preheated oven 350 degrees for 1 hour, uncovered. I tripled this recipe for a large crock-pot to take to a family reunion! EASY, & YUMMY!

Friday, August 25, 2017

Chocolate & Peanut Butter Sticky Cake


This is a very rich, moist decadent chocolate cake with a surprise. A rich & gooey peanut butter filling under a very chocolaty frosting!
1/2 Cup Shortening
2 Cups Sugar
1 TSP Vanilla
2 Eggs
1 TSP Salt
2 Cups Boiling Water
1/2 Cup Cocoa, I use Hersheys Extra Dark Cocoa
2 TSP Baking Soda
2 TSP Baking Powder
2 Cups Flour
Beat shortening until fluffy, beat in sugar again until fluffy. Now beat in eggs, vanilla & salt until fluffy. In another deep bowl stir boiling water & cocoa together. Now stir in the Baking Soda & it will foam up . In another bowl stir flour & Baking Powder together. Add some of the flour mixture to the shortening & beat. Now stir in 1/3 of the cocoa mixture & beat, then the flour mixture, then more of the cocoa, back to the flour , the rest of the cocoa & end with the flour mixture. Scrape the sides & the bottom of the mixing bowl to be sure to blend everything well.  Pour cake batter into a greased & floured 9x13 baking dish. Bake in a preheated 350 degree oven 38 to 40 minutes or until cake test done, test with a toothpick, it should come out with no wet batter. Once baked let cool while you mix up the peanut butter sticky part.

1 Cup Flour
3/4 Cup Brown Sugar
1/4 TSP Salt
Stir all together in a deep sauce pan. 
Now cut in 1 TBS Shortening to make fine crumbs
Add 1 Cup Corn Syrup & 1 TSP Vanilla. Stir in 1&3/4 Cups Peanut Butter, Stir well. In a deep bowl place 1 Cup Hot Water & stir in 1 TSP Baking Soda, stir. Beat 1 Egg & stir that into the peanut butter mixture. Now slowly whisk or using a heavy spoon beat in the hot water. Stir well, Cook over medium high heat stirring the entire time. Cook until thick & bubbly the mixture goes from a creamy look to a clear look. Their will be little lumps that is what you want. Once thick & bubbly remove from stove. Once cake has been removed from the oven let it cool for 20 minutes then spread the peanut butter mixture over the cake & let cool completely! Once everything is cool make the following frosting. I put the cake in the freezer for about 1 hour so the peanut butter sticky part is form enough to spread with frosting. As soon as the frosting is ready I remove the cake from the freezer & spread it immediately. 

2 Cups Melting Chocolate, I use Wilburs Wafers, chocolate chips work too!
4 TBS Butter Softened
2 Cups Powdered Sugar
1 TSP Vanilla
Dash of Salt
 Milk enough to smooth to spreading consistency.
Melt chocolate in a double boiler, beat in 1/2 of the powdered sugar then beat in the butter, vanilla & salt. Then beat in the rest of the sugar & add just enough milk to be soft enough to spread about 1 TBS or so. If you make it to soft add more sugar. Spread of the Peanut Butter Sticky layer. THIS IS DECADENT, SO RICH, SO CHOCOLATY & THE PEANUT BUTTER FILLING IS JUST TO GOOD TO DESCRIBE!


Thursday, August 17, 2017

My Blog Photos

Just a little note, all the photos on this blog are my own photos & exactly how the food looks! If someone gave me the photo I specify that it was not taken by me! Thank you, Judy

Judy's Foodies Fluffy Buttermilk Biscuits

Breakfast, Brunch, Lunch Dinner, Buttermilk Biscuits are great with any meal! Snacking & or Teas too!

2 Cups Flour
1 TBS Baking Powder
1/2 TSP Salt
2 TSP Sugar
1/4 Cup Butter
3/4 Cup Buttermilk ( if you do not have Buttermilk take a slightly less than a 3/4 Cup Milk & add 1 TBS Lemon Juice, it works very well!
Stir all the dry together, cut the butter in to make very fine crumbs. Now stir in the Buttermilk. Blend well & you may just use a fork or a spoon. Preheat oven to 450 degrees. With floured hands take a heaping TBS & I mean heaping, of dough & pat into biscuit shape. Place on a cookie sheet at least 2 inches apart from each other & bake 12 to 15 minutes. Biscuits should be brown on the top & the bottom. Check at 12 minutes! Makes 9 large biscuits! Slather with butter while hot or jelly, jam, honey or make a sandwich out of it with bacon, eggs, or ham, or cover it with sausage gravy ..... you got the idea! ENJOY!

Tuesday, August 15, 2017

Cinnamon & Sugar Pizza

CRISPY SWEET, great for breakfast, brunch or dessert!

3 Cups Bread Flour
1 TBS Sugar
1 Packet Yeast
1&1/3 Cup Cold Water
Stir all together & let sit for 10 minutes
Then add:
1TBS Vegetable Oil
1 TSP Salt
Stir well & let Rise until doubled. 
Now divide in 1/2. Place one half in a freezer zip lock bag & freeze for future use. The other 1/2 roll out on a lightly floured cookie sheet to make a large circular pizza with a nice crimped edge just like you would for cheese pizza crust. Over the crust spread 1 stick of melted butter. Now sprinkle over the butter a generous amount of sugar at least 1/3 cup. Over the sugar sprinkle at least 3 TBS of cinnamon. Now bake in a preheated 400 degree oven for about 15 to 20 minutes. Check for a nice brown crust! Once pizza is bubbling & browned remove from oven & let cool to warm. Now dollop & drizzle the following buttercream frosting.
1 Stick Butter Melted
2 to 3 cups Powdered Sugar
2 TSP Vanilla
Dash of Salt
Milk just enough to get the consistency you desire. Add more sugar if needed. Dollop & Drizzle with as  much as you wish! Slice & serve warm! 



2 Cups Sugar
2&1/2 Cups Flour
1/2 Cup Hershey's Special Dark Baking Cocoa
2 TSP Baking Soda
1/2 TSP Salt
Stir all together blending everything well.
Now beat in:
1 Cup Buttermilk
1 TSP Vanilla
2 Eggs
1 Cup Butter Melted
Beat well then add 1 Cup Hot very Hot Coffee. Beat! Batter is thin, that is what you want! Pour into a greased & floured 9x13 pan. Bake in a preheated 350 degree oven for 45 minutes, test cake by inserting a toothpick. No wet batter should be on the toothpick! If it comes out clean cake is done. Remove from oven & let cool. Frost with the following frosting
1 Cup Butter Softened
3 Cups Powdered Sugar
Dash of Salt
1 TSP Vanilla
1/2 Cup Hershey's Special Dark Baking Cocoa
Beat sugar & butter together, slowly beat in cocoa, salt & vanilla. Beat in enough milk to get the spreading texture you are looking for. Add more sugar as needed!