Goldy Bears Dream Cake Food

GOLDY BEAR'S DREAM CAKE

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.

GOLDY'S DREAM CAKE

Steps:

• Preheat oven to 350℉ (180℃). Grease two 9-inch springform pans. Combine flour with 1½ 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 ½ 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. Make 2 cakes. Cool the cakes at least half an hour before attempting to serve. This works better if made the night before and refrigerated.

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.