Goldy Bears Dungeon Bars Recipes

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GOLDY BEAR'S DUNGEON BARS



Goldy Bear's Dungeon Bars image

Make and share this Goldy Bear's Dungeon Bars recipe from Food.com.

Provided by kittycatnap

Categories     Bar Cookie

Time 45m

Yield 32 bars

Number Of Ingredients 10

1 cup unsalted butter
1/2 cup brown sugar
1/2 cup granulated sugar
2 eggs
2 teaspoons vanilla extract
1 cup flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup oats
1 cup raisins

Steps:

  • Set oven to 350°F
  • Grease a 9- by 13- inch pan.
  • Cream butter and sugars together.
  • Beat in eggs and vanilla.
  • Add flour, salt and baking soda.
  • Stir in oats and raisins (Soak dry-ish raisins in hot water for about 15 minutes as raisins draw moisture from batter).
  • Spread in the prepared pan.
  • Bake in preheated oven 30 minutes (Test for doneness after 22 minutes, especially if substituting low-fat margarine).
  • Cool slightly and cut into bars.

Nutrition Facts : Calories 128, Fat 6.5, SaturatedFat 3.8, Cholesterol 28.5, Sodium 53.4, Carbohydrate 16.3, Fiber 0.8, Sugar 9.2, Protein 1.8

GOLDY BEAR'S DREAM CAKE



Goldy Bear's Dream Cake image

Make and share this Goldy Bear's Dream Cake recipe from Food.com.

Provided by kittycatnap

Categories     Dessert

Time 1h25m

Yield 2 cakes, 12-16 serving(s)

Number Of Ingredients 15

4 1/2 cups flour
1 1/2 cups sugar
1 1/2 cups butter
2 eggs (beaten)
1 1/2 cups sour cream
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons almond extract
1 lb cream cheese (softened)
1/4 teaspoon vanilla
2 eggs (beaten)
1/3 cup sugar
1/2 cup raspberry preserves
2/3 cup almonds, raw

Steps:

  • Preheat oven to 350°F
  • Grease two 9″ springform pans.
  • Combine flour with 1 1/2 cups sugar, and cut in the butter until the mixture resembles coarse crumbs. Reserve two cups.
  • To the remaining crumb mixture, add the first two eggs, sour cream, salt, baking powder, baking soda, and almond extract.
  • Mix, and spread over the bottom and up the sides of the pans.
  • Combine the cream cheese with the vanilla, the remaining eggs, and 1/2 cup sugar.
  • Spread half of this mixture over the batter in each pan.
  • Spread the raspberry preserves on top of the cream cheese mixture in each pan.
  • Whirl the almonds in a food processor until chunky.
  • Combine with the reserved crumb mixture and sprinkle over the preserves on each cake.
  • Bake cakes 45 to 55 minutes, or until a toothpick tests clean.
  • Cool the cakes at least half an hour before attempting to serve. Best if made the night before and refrigerated.

Nutrition Facts : Calories 795.6, Fat 48.4, SaturatedFat 27.5, Cholesterol 185.7, Sodium 577.2, Carbohydrate 79.5, Fiber 2.3, Sugar 37.9, Protein 12.7

GOLDY BEAR'S CHINESE BEEF STIR-FRY WITH VEGETABLES



Goldy Bear's Chinese Beef Stir-Fry With Vegetables image

Make and share this Goldy Bear's Chinese Beef Stir-Fry With Vegetables recipe from Food.com.

Provided by kittycatnap

Categories     Roast Beef

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb beef sirloin tip (1-inch cubes)
1 tablespoon sherry wine (dry)
1 tablespoon soy sauce
1 tablespoon cornstarch
1/2 teaspoon sugar
6 1/2 teaspoons oil
1/8 teaspoon black pepper
2 garlic cloves (pressed)
1 tablespoon oyster sauce
2 cups broccoli florets
1/2 cup beef broth
8 baby corn (spears, drained)
20 snow pea pods (fresh)
1 scallion (with top, chopped)

Steps:

  • Combine the sherry, soy sauce, half the cornstarch, sugar, 1/2 teaspoon of the oil, pepper, and garlic.
  • Marinate the sirloin at room temp in the mixture for one hour.
  • Heat a tablespoon of the remaining oil in a wok over high heat.
  • Stir-fry beef quickly, until the meat is medium rare. Remove and set aside.
  • Mix the remaining cornstarch with the oyster sauce.
  • Reheat the wok with the remaining oil.
  • Add the broccoli and carrots; stir-fry for 30 seconds.
  • Add the broth, cover the wok, and steam for approximately one minute or until the vegetables are tender-crisp.
  • Add the corn, snow peas, scallion, beef & oyster-cornstarch mixture.
  • Heat quickly, until the sauce is clear and thickened.
  • Serve immediately.

Nutrition Facts : Calories 335.7, Fat 21.4, SaturatedFat 6.3, Cholesterol 77.2, Sodium 517.6, Carbohydrate 6.3, Fiber 0.2, Sugar 0.8, Protein 25.6

GOLDY BEAR'S IRISH SODA BREAD



Goldy Bear's Irish Soda Bread image

Make and share this Goldy Bear's Irish Soda Bread recipe from Food.com.

Provided by kittycatnap

Categories     Breads

Time 1h15m

Yield 1 loaf

Number Of Ingredients 11

2 1/2 cups all-purpose flour
1/2 cup sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup unsalted butter
1 cup raisins
1 tablespoon caraway seed
1 large egg
1 1/4 cups buttermilk
1/4 cup sour cream

Steps:

  • Set oven to 350°F
  • Butter a 9-inch round cake pan.
  • Sift together the dry ingredients.
  • Using a food processor with the steel blade or a pastry cutter, cut the butter into the flour mixture until it resembles small peas.
  • Blend in the raisins and caraway seeds.
  • Beat the egg, buttermilk, and sour cream together until blended.
  • Stir the egg mixture into the dry mixture just until blended.
  • Transfer the batter to the pan and bake for about 50 to 55 minutes, until a toothpick inserted in the center comes out clean.

Nutrition Facts : Calories 3116.7, Fat 116.5, SaturatedFat 69.6, Cholesterol 493.1, Sodium 3375.9, Carbohydrate 475.8, Fiber 16.4, Sugar 201.8, Protein 57.3

GOLDY BEAR'S SWEETHEART SANDWICH COOKIES



Goldy Bear's Sweetheart Sandwich Cookies image

Make and share this Goldy Bear's Sweetheart Sandwich Cookies recipe from Food.com.

Provided by kittycatnap

Categories     Dessert

Time 45m

Yield 36 cookies

Number Of Ingredients 13

1/4 lb unsalted butter
1 1/4 cups sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup unsweetened cocoa
2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
4 tablespoons unsalted butter
1 teaspoon vanilla extract
4 cups confectioners' sugar
whipping cream

Steps:

  • FOR THE COOKIES --
  • Cream the butter with the sugar in a large bowl until light.
  • Beat in eggs and vanilla; set aside.
  • Sift the cocoa, flour, salt, baking powder, and baking soda together.
  • Stir the dry ingredients thoroughly into the butter mixture.
  • Cover the bowl with plastic wrap and refrigerate for 2 or 3 hours.
  • Preheat the oven to 375F and butter 2 cookie sheets.
  • Using a teaspoon measure, roll level teaspoons of the dough into balls and place them 2 inches apart on the sheets.
  • Bake for 10 to 15 mins, until cookies are puffed and surfaces slightly dry and cracked.
  • Cool on racks.
  • FOR THE FILLING --
  • Cream the butter until light.
  • Beat in the vanilla and powdered sugar, adding whipping cream and continuing to beat until the consistency is like creamy frosting.
  • When the cookies are complete cool, spread about 1/2 tablespoon of iflling on the bottom of one cookie, then top with the bottom side of another cookie.
  • VARIATION --
  • For half a batch of vanilla-filled and half a batch of peppermint-filled cookies, add 1/8 teaspoon peppermint extract to half the filling. Tint the peppermint filling pink or green before filling half the sandwiches.

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