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205 1st Avenue SE 
Fayette, Alabama
35555, USA
WWW.GOLDENEAGLESYRUP.COM
205-932-5294
 

Golden Independence

June 28, 2018

For an authentic, southern, fourth of July you must add a dab of Gold to your Red, White, and Blue.

 

Bar-B-Q Sauce (Tangy)

 

3/4 cup ketchup

1/4 cup Worcestershire sauce

3 Tbspoons Vinegar

2 Tbsp Golden Eagle Syrup

1 Tbsp Mustard

Boil for 3 minutes. Turn on low and let simmer covered for 20-30 minutes. 

 

Bar-B-Q Sauce (Sweet and Spicy)

 

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp chipotle chili powder

1/2 tsp black ground pepper

1 cup ketchup

3/4 cup Golden Eagle Syrup

3/4 cup Pineapple or apple Juice

3/4 cup Brown sugar

Boil for 5 minutes. Then cover and let cool on the stove until ready to serve.

 

Steak Kabobs

 

1 package wooden skewers

3lbs Favorite cut of Steak (I used New York Strip)

1 Red Bell Pepper

1 Green Bell Pepper

1 Yellow Bell Pepper

1 Orange Bell Pepper

2 Purple onions

2 cups Grape Tomatoes

1/4 cup Soy Sauce 

1/4 cup Golden Eagle Syrup 

3TBSP Worcestershire sauce

2 TBSP Red Wine Vinegar

2 TBSP Olive Oil

2 Cloves Garlic diced

1 tsp fresh Parsley

1/2 tsp Onion Powder

1/2 tsp garlic Powder 

1/8tsp ground ginger

 

Directions:

Cut Steak into cubes and place in mixing bowl. Mix Soy Sauce and next 10 ingredients well and pour over steak. Let sit for at least 30 minutes up to 3 hours. While steak is marinading, wash and cut bell peppers and onions into square pieces. Then skewer the steak and vegetables alternately. I did two pieces of pepper, tomato, steak and then repeated twice until the skewer was full. Grill on a preheated grill until desired doneness. About 10-12 minutes. 

 

 

 

 

 

 

 

 

 

Slaw

 

1 Head of Purple Cabbage (shaved or sliced)

1/2 cup sugar or Splenda

1/2 cup Golden Eagle Syrup 

2 cups Mayonnaise

1/2 cup Ketchup

1/2 cup White Vinegar

1 TBSP Mustard

1 TBSP Worcestershire sauce

1/2 tsp salt

 

Directions: 

Whisk all ingredients together until well blended. Refrigerate for 30 minutes until ready to serve. It will keep in the refrigerator for 1 month. Pour into serving dish or pour over slaw to serve.

 

 

 

 

Grilled New Potatoes

 

1 lbs New Potatoes

1/4 cup Olive Oil

1/4 cup Golden Eagle Syrup

2 Cloves Fresh Gloves Diced

1/2 tsp Oregano

1/2 tsp Basil

1/4 tsp dried Thyme Leaves

1/4 tsp onion powder 

1/2 tsp salt

Fresh ground black pepper

 

Directions:

Wash potatoes and place in large mixing bowl. Add the rest of the ingredients and toss well until all the potatoes are covered. Skewer 5 potatoes on 1 skewer until all potatoes are skewered. Place on Preheated Grill and cook for 20-30 minutes turning often until tender. 

 

 

Fruit Pizza

 

Assorted Fresh Fruit (blueberries, strawberries, kiwi, raspberries, blackberries)

1 Egg

3 cups All purpose flour

1/2 tsp Almond extract

2 tsp Baking powder

1/2 tsp Salt

1 tsp Vanilla extract

1/2 cup sugar

1/2 cup Golden Eagle Syrup

1 cup Butter

 

Cream Cheese Topping

 

8 oz cream cheese (at room temperature)

1/2 cup Golden Eagle Syrup

1 tsp vanilla extract

1 8oz Cool Whip ( thawed)

 

Preheat oven to 350° F. In the bowl of your mixer cream butter and sugar until smooth, at least 3 minutes. Beat in extracts and egg. In a separate bowl combine baking powder, salt and flour. Add the dry ingredients a little at a time to the wet ingredients. DO NOT CHILL THE DOUGH. Flour all side of the dough so it does not stick to your hands. Line pizza pan with parchment paper and press into the pizza pan, making sure you get the dough as even as possible. Bake at 350 degrees for 10-15 minutes until its starts to turn golden brown. Let cool on the pizza pan. While cookie is cooling mix cream cheese, vanilla, and syrup together with a hand mixer. Then gently fold in Cool Whip. Store in refrigerator until the cookie is completely cool. When cookie is completely cooled spread cream cheese mixture over cookie and arrange fresh fruit on top in desired design. Store in refrigerator until ready to serve.

 

 

 

 

 

FRESH

FRUIT

DAIQUI1/2 cup Golden Eagle Syrup

        Juice of 1 Lemon or Lime

3/4 cup light rum

4 cups frozen fruit (we used strawberries, blueberries, and pineapple)

2 cups ice

*If making a Piná Colada add 1/4 cup cream of coconut. 

Blend rum, syrup, citrus juice of your choice, and frozen fruit in a blender until smooth. Add ice and blend again until smooth. Serve in your favorite glass and garnish with fruit. Or Freeze in a mason Jar and enjoy later.

 

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