n 2 cups of the Gold Medal All-Purpose flour to the
Heat milk to lukewarm in medium-size saucepan.
Remove from heat.
Stir in salt and sugar. Crumble the yeast into mixture. Stir until yeast is dissolved.
Mix in the egg and soft shortening.
Mix in Gold Medal flour (just enough to handle easily).
Mix dough with hands until moderately stiff.
Turn out on floured board and knead several times until smooth.
Shape for Cinnamon Swirls.
eat in 4 cups of Gold Medal all-purpose flour gradually.
Cream first 3 ingredients thoroughly. Add eggs.
Cream with butter and sugar mixture.
Add flour, baking powder, milk and vanilla; mix thoroughly.
Put mixture in large tube cake pan or 2 small tube pans.
Put in cold oven.
Set oven to 325\u00b0.
Bake 1 hour and 15 minutes. When done, cool for 5 minutes.
nd bake as directed in recipes.
Roll dough into oblong
pound or 2-pound loaf recipes (below). Package in fancy jars
o 425.
Cut Yukon Gold and sweet potatoes into 1
In a pitcher combine:.
3/4 Cup Vodka.
3/4 Cup Sweet Vermouth.
2 Tablespoons Lemon Juice.
1 Sheet edible gold leaf torn
Refridgerate 1 hour.
On a plate mix.
2 tablespoons sugar
1 Sheet edible gold leaf.
We the rims of 6 martini glasses and dip them in gold sugar.
Stir 3/4 cup chillded ginger ale into the vodka.
pour into the martini glasses.
minutes. Stir in RED GOLD(R) Tomato Paste and stir
Place the Yukon gold potatoes in a pot of boiling water with skin on.
Heavily salt the boiling potatoes.
When the potatoes are fully cooked (about 30 to 40 minutes), drain the water and leave the potatoes in the pot.
Using a hand masher, thoroughly mash the potatoes with their skin.
Add a drizzle of olive oil and the stick of butter. Thoroughly combine.
Salt to taste and serve.
5 minutes.
Seasoned Yukon Gold.
After a good scrubbing
Brown turkey in large soup kettle, break into crumbles. Add remaining ingredients and simmer for 1 hour. Add water if desired for a thinner chili or add more tomato juice for a thicker consistency.
Top with shredded cheese and serve with a Red Gold smile.
nd pepper.
Arrange the gold potatoes on the baking sheet
Spread softened cream cheese in a 9 x 13-inch glass dish. Cover with 1 can Gold Star chili.
Evenly sprinkle Cheddar cheese on top of chili.
Microwave on High until chili is hot and cheese is melted or bake in oven at 375\u00b0 for 10 to 15 minutes.
Top with jalapenos and/or diced tomatoes (optional).
Serve with corn tortilla chips.
ix in plenty of Carolina Gold Barbecue Sauce.
Get it
Place 2 teaspoons of Red Gold Petite Diced Tomatoes with Garlic & Olive Oil on each cracker or baguette slice.
Sprinkle with 1 teaspoon cheese and 1/2 teaspoon of basil. Place on serving tray.
In medium bowl, mix 1 cup flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl(1 to 2 teaspoons more water can be added if necessary).
Gather pastry into a ball. On lightly floured surface, shape pastry into flattened disk. Wrap in plastic wrap; refrigerate about 45 minutes or until dough ...
Make Crostata Crust: Cut butter into flour, sugar and salt in medium bowl, using pastry blender or crisscrossing 2 knives, until particles are size of small peas.
Mix vanilla and water; sprinkle over flour mixture, 1 tablespoon at a time, tossing with fork until all flour is moistened and dough almost cleans side of bowl (up to 1 tablespoon more water can be added if necessary).
Gather dough into a ball; shape into flattened 5-inch round.
Wrap in plastic wrap and refrigerate about 30 minutes or until firm.
Roll pastry into 12-inch ...
Mix 2 cups of flour, margarine, powdered sugar and almonds in a medium bowl with fork until crumbly.
Press firmly and evenly in bottom of ungreased, rectangular 9 x 13-inch pan and bake until set, 15 to 20 minutes.
This will be the base of the dessert.
Mix 1/2 cup flour, salt, paprika and pepper; coat chicken pieces.
Cook chicken in shortening and 1 tablespoon butter in large skillet until light brown.
Remove chicken and drain fat. Mix soup and 1 1/2 cups milk in skillet; add chicken pieces. Cover and heat to boiling.
Cook over low heat until chicken is tender, about 45 minutes.
Stir in vegetables.
Cut 3 tablespoons butter thoroughly into 1 3/4 cups flour.
Stir in 3/4 cup milk, the parsley flakes and poultry seasoning.
Drop dough by 8 or 9 spoonfuls into hot soup ...