Best 12 Gold Rush Recipes

GOLD RUSH COCKTAIL

Steps:

• For the honey syrup: In a small saucepan, heat the honey with 1/3 cup water until it just comes to a simmer. Cool completely.
• For the gold rush cocktail: Place 1 large ice cube in each of 4 rocks glasses. Combine the bourbon and lemon juice in a cocktail shaker with 1/2 cup honey syrup and some ice. Shake and strain into the glasses, garnish with the mint and serve.

GOLD RUSH

Steps:

• Combine bourbon, lemon juice, and honey in a cocktail shaker. Fill shaker with ice, cover, and shake very vigorously to help dissolve honey until outside of shaker is very cold, about 20 seconds.
• Strain cocktail through a Hawthorne strainer or a slotted spoon into an old-fashioned or rocks glass with 1 large ice cube or several smaller ones.

GOLD RUSH

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

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.

GOLD RUSH BROWNIES

Steps:

• Preheat oven to 350°. In a bowl, combine crumbs, chocolate chips and pecans. Stir in milk until blended (batter will be stiff). Spread into a greased 8-in. square baking pan. , Bake 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into bars.

PROSECCO GOLD RUSH

Steps:

• Pour Prosecco into a clear glass without ice. Add vodka and cinnamon schnapps, and stir to mix gold flakes evenly through the drink.

GOLD RUSH PEANUT BUTTER CAKE

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 SCRAMBLE

Steps:

• Melt butter or margarine in skillet over low heat.
• Add combined eggs, milk, tomato and seasonings.
• Cook slowly stirring only occasionally until eggs are set.
• Add process cheese spread and cook until cheese begins to melt.

PROSECCO GOLD RUSH

Steps:

• Pour Prosecco or champagne into a small chilled pitcher without ice. Add vodka & Goldschlager and stir to mix gold flakes evenly through the drink.
• Pour into 4 chilled champagne flutes.
• Does it get any better than this?.
• (Michael says "Serves 4"--Funny Guy!).

THE GOLD RUSH

Steps:

• Combine vodka, apple juice concentrate, Calvados, and lemon juice in cocktail shaker; add ice. Cover and shake well. Strain into Martini glasses and serve.

GOLD RUSH CAKE

Steps:

• 1. Line a 9 x 9" cake pan with plastic wrap. Spread half the ice cream in the bottom and return to freezer for 15 minutes to harden. Spread the caramel and sprinkle with the nuts for the next layer. Freeze for another 15 minutes.
• 2. Top with the remainder of the ice cream and freeze for another 15 minutes. Coat the top with the chocolate "Magic Shell" and return to the freezer until it is time to serve. Carefully remove the ice cream from the pan using the plastic wrap. Peel off the plastic wrap and serve on a flat platter or tray. Serves 9
• 3. YOU can add other toppings if you like.

GOLD RUSH BROWNIES

Steps:

• 1. Preheat oven to 350 degrees. Grease an 8 inch square pan very well. Mix together graham cracker crumbs, chocolate, and nut meats. Blend in sweetened condensed milk. Pour into an 8 inch square pan that has been greased and bottom lined with waxed paper. Bake in a moderate oven (350) until top is golden brown, about 40 minutes. Remove from oven. Allow to remain in pan for 10 minutes. Turn out from pan; remove waxed paper. While still warm cut in squares or bars. Cool.