GOLDEN CADILLAC
Steps:
- Place all ingredients in a blender. Blend until thick and creamy.
GOLDEN CARAMELS
Provided by Food Network
Categories dessert
Time 6h30m
Yield Makes about 2 pounds
Number Of Ingredients 7
Steps:
- Line bottom and sides of a 9-inch square pan with parchment paper; set aside.
- Split the vanilla bean in half with a small paring knife, and scrape out the seeds; discard the pod. Add the seeds to the cream in a 1 1/2 quart saucepan; scald the cream and keep the saucepan near the stove so that if the cream cools too much when needed, you can reheat it briefly. In a deep, heavy-bottomed 4-quart saucepan over low heat, blend the corn syrup and the sugar, stirring occasionally until the mixture becomes more fluid and most of the sugar appears dissolved.
- Stop stirring, raise heat to medium-high, and gently boil until a candy thermometer registers 305 degrees F (hard crack stage), about 9 to 12 minutes.
- Add the butter and salt to the sugar mixture, stirring constantly. Pour in the warm vanilla-flavored cream in a slow but steady stream without letting the boiling stop (be careful-mixture foams up and is steamy). Lower heat to medium and continue to boil gently until the thermometer registers about 248 degrees F, stirring occasionally to prevent scorching, about 14 to 15 minutes.
- Let the candy stand about 3 minutes to allow bubbling to subside, then pour into the prepared pan without scraping the saucepan; allow to cool at least 5 hours.
- Invert onto a clean cutting board and cut into 1/2-inch-wide strips; then cut across the strips to form 1/2-inch squares. To apply a patch of gold leaf to each square, use a small artist's brush. With the brush, lift a tiny patch about the size of an oatmeal flake of gold leaf and deposit it on top of the caramels for decoration.
- Cut caramels tend to stick together and not hold their shape unless individually wrapped, so for easiest storage wrap the block of caramels in aluminum foil and cut off portions as needed. Store cut caramels in layers, separated by aluminum foil in an airtight metal or plastic container in a cool place for up to 3 weeks.
GOLDEN CADILLAC COCKTAIL
This blended cocktail combines the Italian herbal liqueur Galliano, with crème de cacao and cream for a frothy and refreshing libation.
Provided by Allrecipes
Categories Drinks Recipes Cocktail Recipes Blended Cocktail Recipes
Time 5m
Yield 1
Number Of Ingredients 4
Steps:
- Combine Galliano, creme de cacao, cream, and ice in a blender. Puree on low speed for 10 seconds. Strain into chilled Champagne flute.
Nutrition Facts : Calories 370.3 calories, Carbohydrate 29.8 g, Cholesterol 40.8 mg, Fat 11 g, Protein 0.6 g, SaturatedFat 6.9 g, Sodium 11.3 mg, Sugar 29 g
GOLDEN CAKES
This is an old recipe from the 1923 era. Frost with boiled frosting, using whites of eggs in frosting. Decorate with maraschino cherries.
Provided by Gale
Categories Desserts Cakes Yellow Cake Recipes
Time 30m
Yield 15
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 15 muffin cups or line with paper muffin liners.
- In a large bowl, cream together the butter and sugar until light and fluffy. In a separate bowl, beat together egg yolks and egg white. Beat the egg mixture into the butter and sugar.
- In a separate bowl, sift together flour and baking powder. Stir flour into egg mixture alternately with milk. Stir in almond and vanilla extracts. Pour batter into prepared muffin cups.
- Bake in preheated oven for 15 minutes, until a toothpick inserted into the center of each cake comes out clean.
Nutrition Facts : Calories 227.5 calories, Carbohydrate 36.6 g, Cholesterol 71.5 mg, Fat 7.7 g, Fiber 0.6 g, Protein 3.4 g, SaturatedFat 4.4 g, Sodium 101.1 mg, Sugar 20.5 g
GOLDEN CORN CAKE
My Aunt gave this recipe to me quite a few years ago. Since then I have won two 1st place ribbons(only times I entered it) at our local fair. Wonderful to serve alongside chilli!
Provided by mj Sergent
Categories Breads
Time 40m
Yield 9 serving(s)
Number Of Ingredients 8
Steps:
- Mix and sift dry ingredients.
- Add milk, egg, and shortening.
- Pour into a greased 8-in square pan.
- Bake at 350* for 25 minutes or until done.
Nutrition Facts : Calories 167.4, Fat 4.9, SaturatedFat 1.6, Cholesterol 27.3, Sodium 275.1, Carbohydrate 27.5, Fiber 1.1, Sugar 7.5, Protein 3.9
GOLDEN CRESCENTS
My family loves these rolls so much they request them for every Sunday dinner. Pulling their share of these slightly sweet, tender rolls from out of the basket, my grandchildren look at me and say, "Grandma, you are the world's best cook." -Bertha Johnson, Indianapolis, Indiana
Provided by Taste of Home
Time 35m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in warm water. Add the sugar, eggs, softened butter, shortening, salt and 2 cups flour; beat until smooth. Add enough of the remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. , Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Punch dough down; divide in half. Roll each portion into a 12-in. circle. Brush each with 1 tablespoon melted butter, and cut into 12 wedges. Roll up wedges from the wide end and place point side down 2 in. apart on greased baking sheets. Curve ends to form crescents. Cover and let rise until doubled, about 45 minutes. , Bake at 375° until golden, 8-10 minutes. Brush with additional melted butter if desired.
Nutrition Facts : Calories 133 calories, Fat 4g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 133mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.
GOLDEN CORN CAKES
Make and share this Golden Corn Cakes recipe from Food.com.
Provided by LMillerRN
Categories Corn
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, combine the flour, baking powder, sugar and salt.
- Measure the cornmeal into a med bowl. Stir in the boiling water, the mixture will be stiff. Add the milk, stirring until smooth. Next, stir in the corn kernels, egg and 3 t of the chives.
- Add flour mixture to the cornmeal, stirring until combined.
- Heat 2 T of the oil in large skillet over medium heat. Drop the batter by rounded T into the hot oil (you'll probably use about half of the batter) and cook the cakes for 3-4 minutes or until golden brown, turning once. Transfer the cakes to a serving platter and cover them to keep warm.
- Add the remaining T of the oil and repeat the process with the rest of the batter. While the cakes cook prepare the garnish by stirring the remaining t of the chives into the sour cream.
Nutrition Facts : Calories 241.8, Fat 8, SaturatedFat 3.8, Cholesterol 65.6, Sodium 487.2, Carbohydrate 37.6, Fiber 3.4, Sugar 2.6, Protein 7.3
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- In a blender, combine 1 cup of the corn with the milk and puree until smooth. Add the heavy cream, eggs and egg yolks and blend. Transfer the mixture to a bowl and whisk in the flour, baking powder, salt and the remaining 1/2 cup of corn kernels.
- In a large nonstick skillet, melt 1 tablespoon of the butter in 1 tablespoon of the olive oil. Spoon rounded 2 tablespoon-size dollops of batter into the hot skillet and cook over moderately high heat, turning once, until golden, about 5 minutes. Transfer the corn cakes to a rack and keep warm. Repeat to make the remaining corn cakes, using the remaining 1 tablespoon each of butter and olive oil; adjust the heat if necessary. Serve hot.
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