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!

Saturday, December 15, 2012

Baked Dried Sweet Corn Casserole & you make it in the Crock Pot!

This is a very different corn side dish! It uses dried sweet corn that Lancaster County is famous for! Dried Sweet Corn has a slightly nutty flavor that just adds layers of flavors to this simple dish! The custard that develops is a creamy egg custard which compliments the corn! ENJOY this taste of Lancaster Dutch Country, Foodies!
1 package ,7.5 OZ Dried Sweet Corn ( I used Copes Corn our local corn company) IF you can not get dried corn you may use thawed frozen sweet corn but you will not get layers you will have delicious custard with corn throughout the casserole & it is delicious made this way too!
5 Cups Cold Whole Milk
5 TBS Butter Melted
1 TSP Salt
3 Heaping Tablespoons Sugar
5 Beaten Eggs
1 Tsp Vanilla
2 TSP Parsley Flakes
Spray your crock pot with cooking spray. In a large bowl beat eggs & milk. Add the sugar, parsley, vanilla & dried corn beat well. Add melted butter & beat again. Pour everything into your crock pot & cook on low 4 hours. The custard should be set when done. This will bake in the crock pot perfectly. You will have a layer of delicious sweet corn on the bottom with a beautiful custard on the top with the parsley covering the surface! This side dish is a must for many Lancaster County Holiday Dinners! Great for pot luck suppers too! 
Just look at all of that custard with corn layer just barely visible in this photo. The liquid is mostly butter & juice from the corn & from the first photo you can see this serves up in beautiful portions! HAPPY EATING FOODIES!
                                                                                
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10 comments:

  1. mothersson2002January 22, 2014 at 6:53 AM

    Would like to make this while at work but that i longer than 4 hrs.

    ReplyDelete
    Replies
    1. Recipes For Judys FoodiesJanuary 29, 2014 at 8:21 AM

      Bake it on low 4 hours & then turn the crock-pot down to warm! Should be just fine!

      Delete
  2. UnknownNovember 24, 2015 at 3:09 PM

    Do you soak the dried corn before adding it to the mix?

    ReplyDelete
  3. Recipes For Judys FoodiesDecember 2, 2015 at 6:37 AM

    Sorry I just saw this! Nope just everything in the crock pot according to directions!

    ReplyDelete
  4. UnknownNovember 21, 2016 at 7:11 PM

    What size bag of frozen sweet corn?

    ReplyDelete
    Replies
    1. Recipes For Judys FoodiesDecember 31, 2016 at 4:41 PM

      I just now saw this comment sorry I did not see it sooner. I would use 3LBS of frozen corn!

      Delete
  5. Mrs. Wertz's Kindergarten ClassNovember 24, 2017 at 7:29 AM

    So I would think you have to use more than 1 package of 7.5 oz of cope’s corn. I bought 15oz cans. How many cans should I use??

    ReplyDelete

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