Apple Cinnamon Flop A Coffee Cake

                                                                         

A moist delicious Apple Cinnamon Cake

4 Cups Flour

1&1/2 Cup Sugar

5 TSP Baking Powder

1 TSP Salt

Stir all together in a deep mixing bowl

Cut in 2/3 Cup Shortening until you have fine crumbs

Now Beat in

2 Eggs

2 Cups Plain Yogurt

1 TBS Vanilla

Mix well you will have a nice thick batter. Spray a 10 x 14 baking pan. Spread batter evenly

In a sauce pan place 6 TBS Butter and 5 apples peeled cored & diced. Cook until apples are soft, stir often as you cook. Now spread that over the cake batter. Cover  the top with 2 Cups Brown Sugar I used Dark Brow Sugar, spread evenly. Now sprinkle evenly over the sugar 3 TSP Cinnamon. Now dot the top with 8 TBS of butter cut into pieces, you want about 16 pats. Bake in a preheated 350 degree oven for 50 to 55 minutes, test cake to be sure the batter is done. Remove from oven & serve warm or at room temperature. DELICIOUS! 

Fresh Pumpkin Cake

                                                                         

This cake was made from fresh pureed Pumpkin! I did not cook the pumpkin but threw it in my food processor & pureed it until smooth. Feather light cake with wonderful pumpkin flavor! Top it with your favorite frosting, I used my Buttercream Frosting! DELICIOUS!

CAKE:

2 Cups Flour

2 Cups Sugar

2 TSP Cinnamon

1 TSP Ginger

1 TSP Cloves

2 TSP Baking Powder

1 TSP Salt

1&1/2 Cups Vegetable Oil

4 Eggs beaten

1 TSP Vanilla

1 TBS Milk

2 Cups Pureed Pumpkin fresh or canned but I used fresh!

Spray cake pan with baking spray be sure to use one that contains flour or grease & flour your pan. Preheat oven to 325 degrees. Now mix up that cake! 

In large mixing bowl ass all of your dry ingredients & give them a good stir. Now add the oil, eggs & vanilla & beat well. It won't look pretty, but no worries! Now add the pumpkin & the milk & beat well! Now it looks like good cake batter! Spoon into your prepared pan! Bake 1 hour then test to see if cake is done, no wet batter should be on the cake tester or toothpick whichever you use! Once baked remove cake & let cool 10 minutes then dump cake out onto a plate to finish cooling! Once cool frost with your favorite frosting!

Buttercream Frosting:

6 TBS soft butter

5 Cups Powdered Sugar

1/2 TSP Salt

2 TSP Vanilla

Milk enough to make the frosting as smooth & fluffy as you like I used about 5 TBS or so!

Beat the butter fluffy. Add the salt & about 1/2 of the sugar & beat again. Now add some milk & beat again, Add the rest of the sugar & beat well. Now add enough milk while beating to get the frosting you desire! 

Homemade Dog Food Chicken & Barley!

                                                                           

Your dogs will love this! Chunks of chicken, barley, green beans, peas, spinach & fresh butternut squash!Don't forget the gravy!

20 Pounds Boneless Skinless Chicken Breast

1 Pound Pearled Barley

1 Butternut Squash Peeled & Cubed! If you can find frozen Butternut Squash in your freezer section just use that is save a lot of work! Buy 2 bags!

3 Pounds Froze Green Beans

2 Pounds Froze Peas

1 Pound Frozen Spinach

2 Cups Flour you stir in 2 Cups Water until smooth & add at the end for the gravy. Wait to mix it up until you are ready.

In a large electric roaster place chicken breast  then cover with water,add the barley & the squash. Cover & cook until tender, I do mine on high stirring every 1/2 hour or so cook until chicken is done. About 3 hours! Once done remove chicken & place in refrigerator until you are ready to chunk it up & add it back to the pot. 

Now back to the roaster, add the remaining vegetables, add more water if needed you want the vegetables to be 3/4's covered. Cook at least one hour or until veggies are cooked. Now cut up the chicken into chunks & add that back to the pot. Roaster will be full. Now stir the flour & water together & stir this into the chicken mixture to make a lovely gravy that your dog will love! This will make 6, 32 ounce containers. I use my Folgers Coffee cans they work great! Freeze 5 keep one for the frig. When I feed my dogs I warm each bowl up for 45 seconds on high in the microwave to bring it up to room temperature. My dogs don't like cold food but never give them hot food!  

Autumn Sandtart Baking

                                                                         

This is what happens when grand-kids love Sandtarts! I was asked to please bake some Sandtarts with them. So last night we made Witches Hats, Leaves, Ghosts, Pumpkins, Bats, & Cats, & a dolphin thrown in just for fun, they said! SANDTART, not just for Christmas anymore! https://recipesforjudysfoodies.blogspot.com/2011/02/old-fashion-all-butter-sandtarts.html

Fruit Pizza Ala Judy's Foodies!

                                                                       

DELICIOUS, REFRESHING & SO PRETTY TOO! Fruit Pizza is a surefire way to please your dessert lovers over summer!

Pizza Crust:

1 Stick Butter  = 8 Tablespoons Softened

3/4 Cup Sugar

1 Egg

1 TSP Vanilla

1&1/2 Cups Flour

1 TSP Baking Powder

1/2 TSP Salt

Beat Butter, add sugar & beat again, add egg & vanilla & beat again. Stir all the dry together & then slowly beat this into the butter mixture. Chill for 1/2 hour. Then spread into a slightly buttered  round pizza pan, I used my tart pan which is about 9&1/2 inches but 10 inch works too! Bake in preheated oven 10 to 15 minutes you want this lightly brown! Remove from oven & let crust cool.

FILLING: 

8 Ounces of Softened Cream Cheese

6 to 8 Ounces of Cool Whip thawed. I use about 6 ounces as I like my filling more cheesecake flavor that Cool Whip flavor.

1 TSP Vanilla

Beat Cream Cheese & vanilla. Add Cool Whip & beat until fluffy. Let this stay chilled as you make your glaze

GLAZE:

1/2 Cup Orange Juice

1/4 Cup Sugar that your stir 1 TBS Cornstarch into until well combined

2 TBS Lemon Juice

1/4 Cup Water OR use the Pineapple Juice if you put Pineapple on the top of your Pizza!

Bring Orange Juice to a simmer, Stir the Pineapple Juice or water into your sugar Cornstarch mixture, stir until smooth. Stir this into your simmering juice & cook stirring the entire time until mixture thickens into a light glaze. It will be about the consistency of syrup. It thickens more when cooled. Let this cool to room temperature. Now assemble that Pizza!

FRUIT!

Use any you like I used.

Canned Pineapple Rings 

Fresh Kiwi

Sweet Cherries halved & pitted

Fresh Blueberries

Strawberries Halved

Red Seedless Grapes

Raspberries

Topped it off with Ghirardelli White Chocolate that I made into Chocolate Curls by using my Potato Peeler & peeling down the sides of the room temperature bar!

Spread the filling over the cooled crust. Lay the fruit over the filling. Spoon the glaze over the fruit. Sprinkle the Chocolate Curls over the top! CHILL! One beautiful & refreshing fun dessert!

Judy's Chocolate Chewy Frosted Cookies

                                                                         

Crispy & chewy, loaded with chocolate & then chocolate drizzle too! Scrumptious! Recipe makes 5 dozen!

8 TBS Butter Softened

3/4 Cup Shortening

1&3/4 Cup Sugar

2 Eggs

2 TSP Vanilla

4 TBS Hershey's Chocolate Syrup

3 & 1/2 Cups Flour.                                                      1 TSP Baking Soda                                                     

1/2 Cup Hershey's Special Dark Baking Cocoa

1 TSP Salt

1 Heaping Cup of Mini Dark Chocolate Morsels, or any add in you like!

Beat Butter & shortening together, add sugar beat again. Add eggs, vanilla & chocolate syrup, beat again. In another bowl stir all the dry ingredients together, Slowly beat into your butter mixture. Mix well. Preheat oven to 350 degrees. Drop heaping rounded tablespoons of batter onto ungreased cookie sheets. Bake 10 minutes, remove from oven & let cookies cool. Eat plain or drizzle with the following frosting!

FROSTING:

1 & 1/2 Cups powdered sugar

1/4 Cup Hershey's Special Dark Baking Cocoa

Dash of Salt

4 TBS Melted Butter

2 Heaping TBS Hershey's Syrup

Milk just enough to make a drizzle consistency! Stir all together, drizzle from a spoon over cookies. Let frosting harden before storing cookies!

Homemade Dog Food Version 2

                                                                       

Big chunks of meat, veggies & gravy, your dog will love you for this! Ok, they love you anyway but they will love this food!

20 lbs of meat, I used 5lbs boneless skinless chicken breast, 16lbs Pork Loin all fat removed, 3 lbs Chicken livers

3 Lbs Green Beans frozen

3 Lbs Broccoli frozen

2 Lbs Spinach frozen

3 lbs Yams , cooked & diced, I cook mine in the microwave, first poke holes in the, place them on a microwavable dish & cook on high until soft . This was 3 big yams cooked  for 12 minutes. Do 5 minutes, check, flip & cook another 5 until soft

2 lbs Butternut Squash frozen

1 Box Whole Grain Penne Pasta

Place pork & chicken in large electric roaster, add water until meat is 12 covered, cover with lid & cook on high until done, about 2 hours. Remove & let me cool. Into the roaster add everything else & more water until roaster is 3/4 filled with water. over & cook stirring every now & then. Once meat is cool enough to handle shred & or dice & put into the roaster, stir & cover. Now cook until everything is tender, about 3 hours. Now take 1 cup of flour & stir in 2 cups of water until smooth. Stir this into your roaster mixing & cooking until you get nice thick gravy! Divide into 2lb containers I got 6 containers. I keep one in the fridge & freeze the rest! Happy Healthy Dogs!