Goldy Bears Cereal Killer Cookies Food

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 LETHAL LAYERS

Steps:

• Preheat oven to 375.
• In a food processor, combine the first three ingredients with a metal blade until coarse crumbs are formed. (can also bedone with 2 knives or a pastry cutter).
• Pat as a crust into a buttered 9x13 pan.
• Bake for 10 minutes, then cool completely.
• Spread pecans over cooled crust.
• Beat eggs with brown sugar until thick.
• Add vanilla.
• Put salt and baking power in the bottom of a 1/4 cup measure, then fill the rest of the measure with flour.
• Stir this into egg mixture.
• Pour this mixture over the pecans and crust.
• Sprinkle chips over the mixture.
• Bake at 375 for 20 minutes or until center is set.
• Let cool before cutting.

GOLDY BEAR'S SWEETHEART SANDWICH COOKIES

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.

GOLDY BEAR'S CEREAL KILLER COOKIES

Steps:

• Preheat the oven to 375.
• In a small bowl, mix the oats with the brickle chips.
• Sift the flour, baking soda, baking powder, and salt together.
• In a food processor, mix the sugars until blended, then gradually add the butter.
• Continue to process until creamy and smooth.
• Add the eggs and vanilla and process until blended.
• Add the flour mixture and process just until combined.
• Pour this mixture over the oats and brickle chips and stir until well combined.
• Using a 1/8 cup measure, scoop out dough and place 3" apart on ungreased cookied sheets.
• Bake 12 to 15 minutes, or until golden.
• Cool on wire racks.

GOLDY BEAR'S SCOUT'S BROWNIES

Steps:

• preheat oven to 350 degrees (high altitude 375).
• Melt butter with unsweetened chocolate in a double boiler.
• Set aside to cool.
• Sift together cocoa, flour, baking powder and salt.
• Beat eggs until creamy, and slowly add the sugar, beating constantly.
• Add vanilla and cooled chocolate/butter mixture.
• Stir in dry ingredients until just combined.
• Spread batter in buttered 9x13 pan.
• Sprinkle chocolate chips over surface.
• Bake for 30-35 minutes or until center is set.
• Let cool before cutting.

GOLDY BEAR'S CHINESE BEEF STIR-FRY WITH VEGETABLES

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.