Gold Rush Cake Recipes
GOLD RUSH PEANUT BUTTER CAKE
This is a real peanut lovers treat. Lots of peanut flavor abounds everywhere. Be warned though this recipe is for those with a sweet tooth as well. It's very sweet and the Kids will love it. For the adults it's a decadent treat that goes well with a hot cup of coffee.
Provided by Steve P.
Categories Dessert
Time 1h5m
Yield 1 Nine inch three layer cake, 9 serving(s)
Number Of Ingredients 24
Steps:
- For cake: In large mixing bowl, cream butter and peanut butter until light and fluffy.
- Add brown sugar.
- Mix to blend.
- Add eggs, one at a time, mixing well after each addition.
- In a small bowl, combine flour, baking powder and salt.
- Add flour mixture to butter and peanut butter mixture alternately with milk, beginning and ending with flour mixture.
- Add vanilla.
- Pour batter into 3 well greased and floured 9 inch cake pans.
- Bake in preheated 350ºF oven until cake tests done, about 45 minutes.
- Cool on wire rack to room temperature before filling and frosting the cake.
- For filling: Soften margarine and cream cheese at room temperature.
- Cream together well.
- Add powdered sugar and continue beating until creamy.
- Add vanilla and peanut butter.
- Spread between cooled layers.
- For frosting: Melt margarine, brown sugar and Karo syrup in boiler, bring to a boil.
- Remove from heat, add milk, powdered sugar, vanilla, and peanut butter.
- Beat until creamy.
- Spread on top and sides of cooled cake after filling.
GOLD RUSH
The Gold Rush was created in the early aughts at Milk & Honey, the famed cocktail speakeasy on the Lower East Side in New York. It came to be when T.J. Siegal, a friend and colleague of Sasha Petraske, the founder of Milk & Honey, came in one night and asked for a whiskey sour. Spying a batch of honey syrup Mr. Petraske had whipped up for a different cocktail, Mr. Siegal asked for his drink to be made with that instead of sugar. The winning result, silkier and richer in flavor than the average whiskey sour, was soon served to customers.
Provided by Robert Simonson
Categories cocktails
Yield 1 drink, plus additional honey syrup
Number Of Ingredients 6
Steps:
- Make the honey syrup: In a sealed container, combine the honey and warm water; shake until combined. (Honey syrup makes 1/2 cup, and will keep, covered, at room temperature, for up to 1 week.)
- Prepare the cocktail: Fill a cocktail shaker halfway with ice. Add the bourbon, lemon juice and 3/4 ounce honey syrup; shake until chilled, about 15 seconds.
- Strain into a rocks glass filled with one large ice cube. No garnish.
GOLD RUSH
A cocktail made with spirits and citrus juices usually can be classified as a "sour." The Gold Rush is a sweet-tart spin on a classic bar room favorite. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Time 5m
Yield 1 cocktail
Number Of Ingredients 4
Steps:
- Combine whiskey, lemon juice and honey in an ice-filled cocktail shaker. Shake vigorously. Strain into a cocktail glass; top with a splash of ginger beer.
Nutrition Facts : Calories 220 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 0 fiber), Protein 0 protein.
GOLD RUSH SAUCE (FRENCH'S MUSTARD RECIPE)
This recipe came from an old French's mustard booklet. My mom used to make it and put on everything from grilled steaks and burgers to chicken, even on corn, vegetables, and burger buns. Nothing says summer grilling is here to me than some of this on the first steak of the season! We jazz it up sometimes changing type of mustard, as well as changing the the dry ingredients, but the original is GREAT!
Provided by The Amazing Christy
Categories Sauces
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 9
Steps:
- Allow butter to come to room temperature.This time is not included in prep time.
- Combine all other ingredients; add gradually to butter mixing throughly.
- Grill steaks or hamburgers on one side, turn, spread cooked side with butter mixture.
- When other side is cooked, spread with mixture.
- Store in refrigerator.
Nutrition Facts : Calories 1185.7, Fat 124.5, SaturatedFat 77.8, Cholesterol 325.4, Sodium 4211.5, Carbohydrate 20.7, Fiber 1.8, Sugar 14.7, Protein 3.6
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