Gold Bricks Recipes

GOLD CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans.
• Whisk together flour, baking powder, and salt in a small bowl.
• Cream butter and sugar together in a mixing bowl. Add egg yolks and vanilla; beat until fluffy. Add milk to butter mixture in 2 parts alternately with flour mixture in 3 parts, beginning and ending with flour mixture. Spread in prepared pans.
• Bake for about 25 to 30 minutes, or until an inserted wooden pick comes out clean.

GOLD BRICKS

Steps:

• Preheat oven to 325.
• Separate sections of graham crackers and line on ungreased jelly roll pan so that graham crackers are all touching.
• Finely chop pecans in the food processor and sprinkle evenly over the grahams.
• In a saucepan, melt together butter, margarine and sugar. Bring to a boil and stir constantly for 2 minutes.
• Pour slowly and evenly over the top of the graham crackers and nuts until all are covered.
• Bake at 325 for 10-15 minutes. Cool in the pan for 10 minutes.
• Separate with a knife. Store in an airtight container. These may be frozen.

GOLD BRICKS

Steps:

• Ingredients: 67 grams of protein, 42 grams of caster sugar, 5 grams of honey, 12 grams of low-gluten flour, 57 grams of almond flour, 57 grams of butter
• Add egg whites to the granulated sugar, heat to 45-50 degrees over water, remove from the heat, and stir until the sugar dissolves. Add honey and stir well. Mix almond flour and low-gluten flour, sift into the egg liquid, and stir evenly
• Melt the butter in water, add it to the egg batter in portions, stir into a smooth and delicate paste, seal it with plastic wrap, and put it in the refrigerator to relax for more than 6 hours.
• Spread oil and powder on the mold, pour in egg batter,
• Put it in the oven, the middle level, the upper and lower fire 190 degrees, bake for about 15 minutes, the surface is golden, out of the oven. Demould after cooling

MOTHER'S GOLD BRICK CANDY

Steps:

• In heavy boiler bring sugar, butter, and milk to a boil. Boil hard for 7 minutes. Take off heat and stir in chocolate chips and marshmallows. Beat until thick. Stir in pecans. Pour onto wax paper and spread to 1 inch or less thickness. Let cool. Cut into small squares.

SPANISH GOLD BRICKS

Steps:

• Separate sections of graham crackers and line on ungreased jellyroll pan so that sides of graham crackers are touching. Sprinkle finely chopped pecans evenly over graham crackers. In a saucepan, melt together butter, margarine, and sugar. Boil and stir for 2 minutes. Pour slowly and evenly over the top of graham crackers and nuts until all are covered. Bake at 325° for 8-10 minutes. Cool in pan about 10 minutes. Separate with a knife. Store in an airtight container. These can be frozen.

GOLD BRICK

Steps:

• Melt margarine, chocolate and milk in double boiler. Stir until chocolate is melted. Remove from heat and add nuts, if desired. Serve over ice cream (it will harden). Store in glass jar in refrigerator. Reheat in pan of warm water.

BRICKS

Steps:

• About the chili: Wolf Brand isn't available everywhere, but you can order it online, and it beats other brands by a mile. If you absolutely must use another brand, go with Hormel, a distant second.
• In small skillet, heat oil (about 1" deep so you can submerge tortillas is it later). In large skillet, brown meat.
• When meat is fully cooked, add 2 cans chili to it.
• Mix in picante & Worcestershire until well combined. Set aside.
• Preheat oven to 350°F.
• Using tongs, drop one corn tortilla in heated oil until softened (about 5-10 seconds).
• Remove from oil and place in 9x13 baking dish.
• Spoon generous amount of chili mixture down center of tortilla, top with cheddar, and roll it up. Place seam side down in baking dish.
• Repeat until dish is filled.
• Heat remaining can of chili and pour over top.
• Sprinkle remaining cheese on top and bake 20-25 minutes.
• Top with onion & serve.