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 consistency. Add more or less as you prefer. Frost warm cake. Frosting will pool down in holes and smooth over the top. Delicious!



 

Wednesday, June 27, 2018

Great Big Fat & Happy Cheesecake with Fresh Blueberry Topping

                                                                           
As you can see this is one impressive Cheesecake & in the photo below you can tell this is serious Cheesecake!

This is impressive, delicious & not hard to make!
Cheese Cake Crust:
3 Cups Graham Cracker Crumbs, I just just crush 1 & 1/2 Sleeves of Graham Crackers
2 Heaping TBS Sugar
Dash of Salt
1/2 Cup Melted Butter
Combine dry ingredients n the bottom of your spring form pan. Make a well in the middle of the mixture & pour in the melted butter. Stir well. Now press the mixture into the bottom & up the sides of  the pan. The crumbs will reach a little over 1/2 up the sides of your pan & that is what it should be, not all the way up to the top. Bake in a preheated 350 degree oven for 10 minutes. Remove & fill with your cheesecake mixture. I mix that up as the crust bakes!
CHEESECAKE FILLING:
4, 8 ounce blocks Cream Cheese softened to just room temperature
5 Eggs Beaten
1 Cup Sugar
Dash of Salt
2 TSP Vanilla
Beat the soft cream cheese, beat in the sugar & salt. Beat i eggs one at a time & beat until well beaten, soft & fluffy. Spoon into your prebaked crust. Smooth over the top gently. Bake in a preheated 350 degree oven for 10 minutes, lower temperature to 325 & bake 1 hour. Turn off oven crack open the door & let cheesecake sit in the oven for 1 hour. Remove from oven & chill. Let chill overnight or at least 6 hours. Once chilled remove cake from the spring form pan. Mine is a non stick & it easily come out of the pan. If using a regular spring form pan slide a knife around the edges to loosen. Now top with the fresh blueberry filling.
FRESH BLUEBERRY FILLING:
1 Pint Blueberries washed & stems removed
2/3 Cups Water
1/3 Cup Sugar
2 TBS Cornstarch
Dash of Salt
Cook blueberries the water until you see dark blue coloring in the water & the berries are bubbling. Stir Salt, sugar & cornstarch all together & the rapidly stir this into the berries. Cook & stir until mixture is bubbling & thick.  Remove from stove & let this cool down about 1/2 hour. Now take the cheesecake out of the refrigerator & spoon berry mixture of the cheesecake leaving the out rim as an edge for that delicious blueberry topping. Chill. Once chilled SERVE! 

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