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

Football Festivities

November 1, 2018

 

Golden Hot Wings 

 

SPICE RUB:

2 tbsp brown sugar

1 1/2 tsp kosher salt

1 tsp black pepper

1 1/2 tsp garlic powder

1 1/2 tsp onion powder or dried minced onion

1 tsp smoked paprika

1 tsp chili powder

1 tsp ground cumin

1 tsp dried parsley

 

HONEY BUFFALO SAUCE:

3/4 cup Franks Original Hot Sauce

1/2 cup Golden Eagle Syrup 

1 tbsp melted butter

4 lbs fresh chicken wings, patted dry

 

In a small mixing bowl, add rub ingredients and stir to combine thoroughly.  Spray slow cooker with non-stick cooking spray and add chicken wings. Sprinkle rub over the top and use hands to massage the rub into all the chicken wings.
In the empty rub mixing bowl, add sauce ingredients and whisk to combine well.  Pour over spiced wings and toss gently to coat.

Cover slow cooker and cook on HIGH for 2 hours, or on LOW for 3-4 hours.

 

FOR STICKY GLAZE:

Cook slow cooker recipe as directed above.  Line a baking sheet with 2 sheets of aluminum foil, then place an oven safe wire cooling rack on top.  Place cooked wings on cooling rack, then pour sauce from the slow cooker into a saucepan.  Add 2 Tbsp cornstarch and 2 Tbsp of water to a small bowl and whisk to combine well, then pour into sauce and whisk.  Cook over MED-HIGH heat until boiling, then reduce heat to MED-LOW and whisk as it cooks.  Cook about 5 minutes, or until thickened to desired consistency. 

 

Brush wings with thickened sauce, then broil on HIGH for 2-3 minutes, until the sauce caramelizes a little.  Brush with more glaze and broil another 2 minutes.  Repeat this one more time and you should have perfectly sticky wings

 

 

 

Apple Pie Dip 

 

2 cups apples, peeled, cored & diced 

2 tbsp lemon juice

3 tbsp Golden Eagle Syrup

1/4 teaspoon cinnamon

1 teaspoon cornstarch

1 teaspoon water

 

In a medium pot over medium heat, combine apples, lemon juice, brown sugar and cinnamon.

Cook until mixture is boiling and apples are cooked and soft. In a small bowl combine cornstarch and water. Add cornstarch mixture to the apples and continue to cook until apples glaze is nice and thick. Serve over cream cheese and Cinnamon tortilla chips.

Cinnamon Tortilla Chips 

 

1 package flour tortillas

4 tbsp

 

Butter

1/4 cup Golden Eagle syrup

1/4 cup sugar

1tsp cinnamon

 

Melt butter and golden Eagle syrup together. In a separate bowl mix flour and cinnamon together.  Take the the flour tortilla and brush both sides with a basting brush ( after the first one you only have to brush one side) and place them on top of each other. Once all tortillas have been brushed cut it 8 sections like you are cutting a pie. Dip the tortilla pieces in the cinnamon sugar mixture until well coated. Place on parchment lined baking sheet. Baked for 10-12 minutes until golden brown. Let cool and store in a plastic bag or container. Serve with Apple Pie Dip. 

 

Pumpkin & Apple Hand Pies

 

 

 

1 15oz can pumpkin pure

2 eggs

1/3 cup brown sugar

 

 

1/3 cup Golden Eagle Syrup

1/4 cup cream

4 tbsp plain flour

½tsp ground nutmeg

¼tsp ground cloves

¼tsp ground ginger

¼tsp ground cinnamon

¼tsp ground allspice

1 egg, beaten for egg wash

 

Pie crust

2 cups all purpose flour

2 tbsp sugar 

1 tsp salt

1/2 cup crisco heaping

6 tbsp Ice Cold Water

 

Mix flour, sugar and salt together. Then with a Pastry cutter, cut in Crisco. Once it is cut in really well and crisco is no bigger than pea size, slowly add cold water, a tablespoon at a time. Mix well until all of the flour just comes together. Wrap in plastic wrap and place in refrigerator for 10-15 minutes. 

 

 

For the pumpkin filling:

Add all the filling ingredients to a large bowl and mix until you have a smooth mixture.

Preheat oven to 400 degrees. Remove the pastry from the fridge and allow to rest at room temperature for 5-10 minutes. Turn out onto a lightly floured surface and roll out to a large rectangle until 1/4 inch thick. Using a pumpkin cookie cutter (or a stencil and a knife), cut out an even number of pumpkins from the dough. Cut out jack-o-lantern faces from half of the pumpkins. Or you can keep some to have full pumpkins too, just score them slightly to look like pumpkins. Spoon the filling into the middle of the full pumpkins, leaving a rough 1/4 inch edge of pastry around the filling. The amount of filling will vary depending on the size of your pumpkins. (I used 1tbsp of filling for my pumpkins). Brush around the edge of the pastry with egg wash, then place the pastry faces on top over the filling. Gently press down on the edges to seal, then crimp with a fork. Place on a lined baking tray, brush with the egg wash and sprinkle with sugar sugar. Bake for 20-25 minutes until golden brown. Leave to cool slightly, but best served warm! Or at room temperature. 

 

If you prefer apple filling to pumpkin follow the recipe below. 

 

Apple Filling    

2 cups apples, peeled, cored & diced 

2 tbsp lemon juice

3 tbsp Golden Eagle Syrup

1/4 teaspoon cinnamon

1 teaspoon cornstarch

1 teaspoon water

 

In a medium pot over medium heat, combine apples, lemon juice, brown sugar and cinnamon. Cook until mixture is boiling and apples are cooked and soft. In a small bowl combine cornstarch and water.

Add cornstarch mixture to the apples and continue to cook until apples glaze is nice and thick. 

 

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