A Golden Easter

March 29, 2018

Carrot Pineapple Muffins

 

2 cups carrots, grated

1 (8oz) can pineapple, drained

1/3 cup butter, melted

¼ cup sugar

½ cup Golden Eagle Syrup

1 egg, beaten

1 tsp vanilla

1 ½ cups all purpose flour

1 tsp baking soda

pinch of salt

 

Preheat oven to 350 degrees and line a bread pan with parchment paper. Mix first 7 ingredients in a stand mixer on medium. Slowly add flour, soda and salt until all ingredients are incorporated. Pour into prepared bread dish and bake for 40 minutes.

 

 

 

 

Sugar Cookie

3 cups All-purpose flour

2 tsp Baking powdered

½  tsp Salt

1 cup Butter

½  cup sugar

½ cup Golden Eagle Syrup

1 Egg

1/2 tsp Almond extract

1 tsp Vanilla extract

In a separate mixing bowl mix together first 3 ingredients. In a stand mixer, beat butter, sugar, and syrup on medium speed until smooth. Add egg until well incorporated. Next add almond and vanilla extract. Slowly add the flour mixture until just mixed. Flour the your counter surface really well and pour cookie dough in floured surface make sure you flour the top of the dough before rolling it out or it will still to your pastry roller. Roll into a square to about 1/8 to 1/4 of an inch. No thinner than and 1/8 or they will crack. Cut into your favorite shape and Bake for 7-9 minutes at 350 degrees. Let cool on cooling rack and decorate with royal icing.

*** if the dough is sticky add a little more flour until it is soft to the touch but doesn’t stick to your finger.

 

Royal Icing

4 cups confectioner sugar

6 TBSP water

3 TBSP meringue powder

piping bags

 

Beat all ingreadients together until it forms peaks about 5-8 minutes.

For the piping consistency add more water until icing is like a toothpaste consistency. This will allow it to be firm enough to keep the flood icing from running off the cookie. For the thinner icing, the flood icing, add more water until it is like the consistency of honey. Separate into bowls to mix different colors and put in piping bags to ice the sugar cookies.


 

 

Carrot Cake

2 cups all-purpose flour

2 tsp baking soda

½ tsp salt

2 tsp ground cinnamon

3 large eggs

1 cup Golden Eagle Syrup

¾ cup vegetable oil

¾ cup buttermilk

2 tsp vanilla extract

2 cups grated carrots

1 8 oz. can crushed pineapple drained

1 can flaked coconut

1-2 cups chopped pecans (for decoration)

 

Lightly grease and flour three 9-inch cake pans and line the bottom with parchment paper. Stir together first 4 ingredients. Set aside. Beat eggs and next 5 ingredients at medium speed. Add flour mixture, beat at low speed until blended. Fold in carrots and pinnapple. Pour batter into prepared cake pans. Bake on 350-degree oven for 20-25 min.  Let cakes cool in the pans for 10 minutes. Poke holes in cake while still in pan and pour Glaze over the cake. Remove layers from the cake pans and freeze layers before icing.

 

Glaze for Cake

½ cup sugar

½ cup Golden Eagle Syrup

½ tsp baking soda

½ cup buttermilk

½ cup butter

1 tsp vanilla extract

Melt and stir together first 5 ingredients. Bring to boil over a double boiler. Stir often for about 4 minutes. Take off the heat and add vanilla. Pour over cakes after coming out of the oven.  

 

Cream Cheese Frosting

2 boxes powdered sugar

2 8oz pkgs. Cream cheese

2 sticks butter

2 tsp vanilla

¼cup  Golden Eagle Syrup

 

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