OLD TIME MOLASSES SPONGE CAKE!

                                                                                  

 The goodness of a Sponge Cake is hard to beat, that light spongy cake packed with flavor. It is such a nice light dessert & easy to take because you don't have to worry with frosting. Not that you couldn't frost it if you want to but the cake stands well all on its' own! This old fashioned cake deserves a front & center place on the desert table because it has earned it! 

5 Egg Whites Beaten until almost stiff then beat in 1/4 cup granulated sugar & 1/2 teaspoon salt. Beat until stiff & glossy.
                                                                             

Now beat 5 egg yolks & 1/4 cup sugar until thick & a creamy yellow. Beat in 1/2 Cup Molasses, & beat in 2 Teaspoons of Vanilla.  To this mixture stir in by hand 3/4 Cup minus 1 TBS flour, see note at the bottom. Stir in gently but well. NOW fold those egg whites into the flour mixture very gently! Combine well but GENTLY! Spoon into a 9 inch tube pan. DO NOT GREASE THE PAN! Bake 350 degrees about 45 minutes but check at 35  because oven vary!  Let cool & then dust with powdered sugar! SWEET SPONGE CAKE OH BOY!
NOTE: I sometimes add spices with the flour. 1 tsp. cinnamon & a dash each of cloves, ginger & nutmeg or just use 1 & 1/2 teaspoon of Allspice! It all depends on my mood! 

Homemade Blueberry Turnovers

                                                                                   

 Fresh delicious blueberries tucked into light & flaky pockets of all butter pastry! These are amazing because you use fresh berries & make the crust yourself & it is very easy too!

 This picture shows the turnover with sanding sugar & no frosting!

Just look at those sweet tender berries & that flaky buttery crust!
                                           

I made these very large & my son & I ended up sharing one because they were huge! Make the recipe for 4 HUGE dinner plate sized turnovers or go for a normal sized turnover & get at least 6 maybe 8! You will keep this recipe & use it again & again because it is EASY & the taste will have you craving more! Any fruit that is good for pie would be good for these! Substitute strawberries, cherries, or raspberries for the  blueberries or cook the filling using apples! Of course you may cheat & use canned filling, just don't tell me!
BLUEBERRY FILLING that you make the day before:
1 Quart Fresh or Frozen Blueberries
1 TSP Lemon Juice
1/2 Cup Water
1/4 Cup Heaping of Sugar ( use more or less to how tart the berries are)
Dash of Salt
1 Heaping Tbs. Cornstarch dissolved  in 1/4 cup water
Clean berries. Place in the 1/2 cup water, lemon juice, stir in sugar & salt. Bring to a boil.  Now while stirring add the cornstarch mixture  stir until berries are bubbling & thickened!  Remove from heat & cool in the frig. When you do this cube the butter for the dough & freeze it so you are ready when you mix up the dough. THE NEXT DAY PREPARE THE DOUGH!

DOUGH called PATE BRISEE:
2 & 1/2 Cups Flour
1 TSP Salt
3 TBS Sugar
2 Sticks Butter cubed & Frozen ( you want small cubes)
6 to 8 TBS Ice Water
1 Tsp Vanilla
Stir the flour & salt together.Cut in butter to make fine crumbs.  
                                                                            

This is the butter cubes frozen & ready to cut into the dough

 I pulsed mine in the food processor . You can do it by hand. Pulse in water & the vanilla, or stir it in JUST UNTIL YOU HAVE MOIST CRUMBS. Now turn dough out onto a well floured surface & adding water & working the dough with the heel of your hand  add just enough water till the dough holds together. Do not over work the dough or it will get tough. You should see little bits of butter throughout the dough. This is what gives the flaky layers when you bake! Now roll dough out into a large rectangle keep dough about a little less than 1/2 inch thick.  Cut into squares that will be your turnovers. I did 4 HUGE squares but it is not the rule of thumb. You should get at least 6 to 8 turnovers. But the huge ones are impressive!
In the center of each square place a tablespoon heaping of the blueberry filling. Divide it equally with your squares. the big turnovers had 1/4 cup per square! Now fold over in a triangle shape & pinch the edges together using the back of a knife handle to seal. Cut 3 slits in the top of each turnover so steam will release. Beat 1 egg white with 1 TBS of water & give each top of the turnovers an egg wash. Now sprinkle with sanding sugar or regular sugar. Pop into the lowest rack of your 400 degree preheated oven & bake at least 20 minutes or until PUFFY & GOLDEN BROWN! Once cooled to warm, Drizzle each one with an icing made up of 1 heaping cup powdered sugar, dash of salt & splash of vanilla 2 TBS melted butter & enough milk to thin icing to a drizzable frosting! Eat warm or cold. INCREDIBLE !
                                                                      

This is 1/2 of a large turnover. you could easily make them this size & make 8 out of the above recipe! A dollop of vanilla ice cream would be not uncalled for but not necessary!

MONDAY'S BLOG!

Today I must make some fresh Blueberry Turnovers! I have never tried making these before so I am excited on trying my hand at these! The filling is prepared & just have to whip up the dough for the turnover & the icing to drizzle over them! I also am making my Molasses Sponge Cake for church! I have been wanting to share that with you & now I have an occasion to do so! Look for both of these recipes sometime today! HAPPY MEMORIAL DAY FOODIES!

Dilly Potato Salad!

                                                                                  

This a another version of Potato Salad that you are sure to love!

6 Large All Purpose Potatoes Boiled till tender cooled & then pare & dice in large cubes
2 TBS Chopped Red Onion
3 Ribs of Celery Chopped
3 Large Carrots Peeled & Chopped
2 Hard Boiled Eggs shelled & chopped
2 TBS Fresh Dill Minced
1 Tbs Parsley Minced
1 to 1 & 1/2 Cups Mayo
1 Heaping TBS Yellow Mustard
OPTIONAL:
2 TBS Pickle Juice from Dill Pickles
1/4 Cup Chopped Dill Pickle
Prepare potatoes. Add chopped veggies & herbs & egg. Add the mayo, mustard & pickle juice if using. Stir thoroughly into veggies. Chill well! Serves 6 DILLICIOUS!

Steak Sandwich Breakfast Bagel

                                                                                

As you know I love a breakfast bagel sandwich. This I concocted from some leftover steak sandwich meat that I had from my steak sandwiches that were dinner the other night. That recipe in the May 2012 archive! Treat yourself to steak sandwiches one night & this beauty for breakfast the next day!

1 Bagel split & toasted per sandwich
2 Eggs per sandwich
2 heaping TBS of leftover steak sandwich meat per bagel sandwich
2 Slices of Cheddar Cheese per sandwich
Mayo if you like
Tallarico's Steak Sandwich Sauce if you like, ( I REALLY like!)

Prepare your bagels, lightly spreading mayo on the bottom bagel. In a frying pan melt a little butter. Break 2 eggs into the butter & lightly fry. Flip eggs over & break the yolks. Heap the leftover steak meat right on top of the eggs. Dollop some steak sauce onto the meat & then cover with the cheese slices. Place lid on the pan & cook over low heat until cheese is melted & eggs are cooked. Place the egg, steak, & cheese onto the bottom bagel half & top with the other toasted half of bagel.  SMILE & EAT!

Double Decker Pineapple Upside Down Cake

                                                                               

                                                                                  

The Amazing Taste of Pineapple in all that gooey brown sugar syrup but that is not all, oh NO NO NO! The bottom layer has crushed pineapple in the batter but that is not the end, Oh No No No! Now add a lush Cream Cheese, Pineapple Pudding Filling in the middle & NOW you have a Judys Foodies Pineapple Upside Down Cake! Not hard to make but go ahead & let them think it is, I'll never tell!
1 Duncan Hines Moist Yellow Cake Mix ( cheat on this one, they will think it is home made!)
1, 15 OZ. Can of Pineapple Rings
1, 15. OZ Can Crushed Pineapple ( using 1/2 for one layer & 1/2 for the filling)
Mix cake according to package directions EXCEPT use pineapple juice from the canned pineapple INSTEAD of the water! Set batter aside while you prepare your pans! Spray with bakers cooking spray OR lightly grease 2, 9 or 8 inch cake pans. Lightly flour the ONE  pan not the both! In the NOT floured pan  add 4 TBS melted butter & evenly distribute across the bottom of the pan. EVENLY spread over the butter 2/3 Cup Light Brown Sugar. Now place Canned pineapple rings over the sugar in a circle with one ring in the center. In the middle of each ring place one maraschino cherry. Now spoon 1/2 of the cake batter over the fruit & sugar. In the remaining batter add 1/2 of a 15OZ. Can of crushed pineapple. Fold evenly through the batter & then pour batter into the lightly floured pan. Bake at 350 degrees for 30 minutes or until cake test done. Once baked remove pans from oven & let cool in the pans for 10 minutes. After 10 minutes place your serving dish over the cake pan & carefully turn upside down. Cake will slide right out of the pans. Let cake cool completely Now for the filling!
FILLING:
1, 8OZ. block Cream Cheese softened to room temp.
1, 3OZ Box of Jello Instant French Vanilla Pudding
The Other 1/2 Can of Crushed Pineapple including the juice!
Beat cream cheese fluffy. Now add Jello & Pineapple & beat until thick, light & fluffy. Spread as much of the filling over the layer of cake that has the crushed pineapple. Now CAREFULLY SLIDE the cake layer with the pineapple & cherries onto the filling for the top layer. A spatula will help you to loosen the cake from the plate & help you position the layer so it is center. Refrigerate cake until you are ready to serve! This is nice with a dollop of vanilla ice cream or a whipped topping, I chose ice cream! ENJOY!
                                                                     

Moist but not wet, light in texture but with that OOMPH dessert satisfaction that you want from a good dessert! That Cheesecake like filling marries perfectly with the pineapple brown sugar topping too! This cake serves 9 or less if you have dessert lovers!

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SUPER EASY ALFREDO POTATOES

                                                                                

If you love the great taste of Alfredo why not love it with potatoes? Bakes up easy & delicious! No fuss & no muss too!
6 Large Baking Potatoes scrubbed & sliced in 1/8 inch to 1/4 inch thick slices.
1 Jar of Alfredo Sauce  15 oz. i use a 4 cheese alfredo sauce
Sprinkling of Parsley or Chives
Slice one Onion if you like

Spread about 1/4 Cup of  the Alfredo Sauce in the bottom of your casserole dish. Place 1/2 of the potatoes in a layer. Layer the onion if using over the potatoes. Sprinkle with the parsley or chives. Add the rest of the potatoes & sprinkle with more parsley or the chives. Pour the remaining Alfredo sauce over the potatoes.  Cover &bake in a 375 degree oven for 1 & 1/2 hours. Uncover & bake another 10 minutes to brown the top! SERVE with any meat!

Grilled Eye Roast done with a Coke Marinade (Marinade is perfect for Chicken too)!

                                                                               

This Eye Roast is juicy & tender with lots of GREAT FLAVOR! Grill one up for your crew, they will enjoy every bite!
3 LB Eye Roast
3 Cups Coke
1 TBS Minced Garlic
1 TBS Minced Dried Onion
1 TBS Chopped Chives ( dried are fine)
2 TBS Yellow Mustard
2 TBS Soy Sauce
2 TBS BBQ Sauce ( your favorite)
add any pepper or other spices you like
Mix all the ingredients together & place in a deep container or zip lock bag. Poke holes in the roast with a long tine fork or ice pick. Place meat in the marinade & marinate over night or for at least 4 hours. Heat grill on high on one side. Place roast on the unheated side. Bast meat with the marinade. Close the grill & let meat roast & baste every 20 minutes or so. Roast for 1 hour 40 minutes testing at the 1 hour mark for rare roast . Roast for 1 hour 45 minutes for well done meat at 160 degrees on a meat thermometer! Remember to baste every 20 minutes! 
FOR CHICKEN BASTING!:
                                                           

Place chicken on the unheated side of the grill. Baste with the marinade. Close grill & cook about 30 minutes basting every 10 minutes! Check with a meat thermometer for a completely cooked piece of chicken. This recipe is for bone in thighs, breast might take longer! DELICIOUS!

Judys Foodies French Toast

                                                                                 

French Toast is one of my favorite breakfast foods! I love the crispy outside with a custard like middle. add lots of vanilla & cinnamon & you have perfection!

For each piece of bread beat 1 egg with 2 TBS of milk.
Beat in 1 TSP Vanilla.
Use a good quality white bread.
Dash of salt add to the egg mixture.
Melt 1 TBS butter in your skillet.
Soak each side of your bread in the egg batter for 1 minute. Fry crispy golden brown on each side over medium heat Each slice will puff up. Flip & do the other side. serve sprinkled with lots of cinnamon a good dollop of butter & lots of syrup! PERFECTION!