Best Goldy Bears Red N Whites Recipes

GOLDY BEAR'S RED-N-WHITES

Steps:

• Set over to 350°F
• In mixing bowl, beat the butter with cream cheese until well blended.
• Beat in the sugar and vanilla, then stir in the flour until well mixed.
• Using a 1/2-tablespoon measure, shape the mixture into small balls and place 2 inches apart on ungreased cookie sheets.
• Make a small indentation in the top of each cookie with your thumb.
• Carefully place a strawberry half, cut side down, in each indentation.
• Bake for 12 to 18 minutes, or until very lightly browned.
• Cool on racks.

GOLDY BEAR'S DOLL SHOW SHRIMP AND EGGS

Steps:

• Preheat oven to 400 degrees.
• Bring a pint of water to a boil.
• Add Old Bay Seasoning and the shrimp.
• Cook the shrimp until they are just pink. Do not overcook.
• Drain and peel the shrimp, then cut them in half.
• Melt the butter in an oven proof skillet, then add the leeks and tomato.
• Saute gently for about 5 mins, until the leek is softened.
• Pour the eggs into the leek mixture.
• Season with salt and pepper.
• Cook over med-low heat, stirring occasionally to prevent browning, until the eggs have almost congealed but still have some liquid left.
• Stir in the shrimp and the cream cheese.
• Bake in the oven for 10 mins or until cream cheese is melted and the eggs are completely congealed.

PINA COLADA MUFFINS

Steps:

• In a small saucepan, combine the pineapple and rum. Bring to a boil then take off of the heat and soak for 30 minutes. Drain and pat dry.
• Preheat oven to 350 degrees. Butter the top of muffin tin and place paper liners in the cups.
• Sift the flour, baking soda, baking powder, and salt. Set aside.
• In a large bowl, beat the butter with a mixer on medium until creamy. Add sugar gradually until light.
• Add the eggs one at a time until well combined.
• On low speed, add sour cream, zest, and vanilla. Mixture may look curdled.
• Gently add the flour mixture plus the pineapple and coconut, stirring just enough to combine.
• Spoon mixture into muffin tin. Bake for 15-20 minutes until a toothpick comes out clean.
• Serve warm or room temperature.

GOLDY BEAR'S SHRIMP ON WHEELS

Steps:

• Preheat oven to 350°F
• Butter a 2 quart casserole dish with a lid. Set aside.
• Cook the pasta in a large pot of boiling, salted water for 10-12 minutes, until al dente. Drain and set aside.
• In a large frypan, bring the quart of water to a boil and add the lemon and the crab boil seasoning.
• Add the shrimp, cook until just pink, about 1 minute and immediately transfer woth a slotted spoon, leaving the seasoning behind, to a colander to drain. Do not over cook.
• Drain and peel shrimpl and set aside.
• In another large frying pan, melt the butter on low heat and saute the shallot in it for several minutes, until limp, but not browned.
• Sprinkle the flour over the sallot and cook over low heat for 1-2 minutes, until the mixture bubbles.
• Dissolve the chicken bouillon in the boiling water.
• Stirring constantly, slowly add the chicken bouillon water, milk and wine, stirring until thickened.
• Combine the mayonnaise and mustard in a small bowl.
• Add a small amount of the sauce to the mustard and mayonnaise and stir until smooth, then add the mixture to the sauce.
• Stir until heated through.
• Add the cheese, stirring until melted.
• Add the pasta, shrimp and peas and stir until well combined.
• Transfer the mixture to the buttered dish and bake, covered, for abut 15-25 minutes or until heated through.

GOLDY BEAR'S DUNGEON BARS

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.

GOLDY BEAR'S IRISH SODA BREAD

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.

RED AND WHITES

Steps:

• Make the cookies: Position racks in the upper and lower thirds of the oven; preheat to 350˚. Line 2 baking sheets with parchment paper. Whisk the flour, malted milk powder, baking powder, baking soda and salt in a medium bowl.
• Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition, then beat in the vanilla. Reduce the mixer speed to low and beat in the flour mixture in two additions, alternating with the sour cream, until just combined.
• Drop mounds of dough (2 tablespoons each) about 2 inches apart on the prepared pans. Bake, switching the pans halfway through, until the bottoms and edges of the cookies are set and just starting to brown, 16 to 18 minutes. Let cool 5 minutes on the pans, then remove the cookies to racks to cool completely.
• Meanwhile, make the icing: Sift the confectioners' sugar and malted milk powder into a large bowl. Add the corn syrup, vanilla and hot water and whisk until thick but spreadable. (If the mixture is too thick, add more hot water, 1 teaspoon at a time.) Remove half of the icing to a medium bowl. Using a rubber spatula, fold 1/2 teaspoon white food coloring into one bowl of icing, adding more food coloring if needed. Fold 1/2 teaspoon red food coloring and the cocoa powder into the remaining bowl of icing, adding more food coloring if needed.
• Flip the cookies flat-side up on the racks. Spread the white icing on half of each cookie using a small offset spatula, sprinkle with white coarse sugar and return to the racks. Refrigerate until set, 15 to 20 minutes. (For a neat line between the 2 colors, lay a piece of foil or wax paper halfway across each cookie before spreading the white icing, then remove after refrigerating.) Spread the red icing on the other half of the cookies and sprinkle with red coarse sugar. Let set at room temperature, at least 2 hours or overnight.

SKIERS SWISS CEREAL (RAINY DAY BREAKFAST)

Steps:

• The night before, combine the oats, zest, cinnamon, and cherries in a glass bowl. Stir well, then stir in the milk. Cover with plastic wrap and refrigerate.
• In the morning, place the mixture in a medium-sized saucepan and bring it to a simmer.
• Lower the heat and cook, stirring frequently, for 4 to 6 minutes, or until the oats are tender and the mixture is thick.
• Serve immediately, either as it is or with brown sugar or granulated sugar, and cream, butter, or milk.