Bags Of Gold Recipes

GOLDEN PURSES THAI APPETIZER

Steps:

• Gather the ingredients.
• Place cooked shrimp in a food processor or chopper. Add all the spice paste ingredients, then process well.
• Taste-test this mixture, adding 1/2 tablespoon more fish sauce if not salty enough.
• To create the purses, you will need a brush (like a pastry brush) and a small bowl of water. Place 4 to 6 wonton wrappers out over a clean surface (a countertop or chopping board work well). Dip the brush in water and wet 1 inch around the periphery of each wrapper.
• Place a small amount (1/2 teaspoon to 1 teaspoon) of filling in the middle of each wrapper. Now lift up the sides of the wrappers and pinch them together over the filling. Tip : It helps if you wet your fingers as you pinch in order to secure the purse.
• Place the finished purses on a clean plate. Continue making the purses in this way until all the filling has been used up.
• Pour oil into a wok or small frying pan, so that oil is at least 1-inch deep. Heat over medium-high heat. When oil forms moving lines across the bottom of the pan, try dipping in the corner of a wonton wrapper. If the oil starts to sizzle around the wrapper, it's ready for frying. If nothing happens, wait another minute and try again.
• When the oil is hot enough, use tongs to lay 4 or 5 purses on their sides in the pan. Allow to fry 30 seconds, or until they turn golden-brown, then turn over. Fry until the purses are uniformly golden-brown, then drain on a clean tea towel or paper towel. Keep purses warm in the oven until ready to serve.
• Before serving, tie each purse with a chive. You have to do this carefully, or the chive with snap. We find it helps to tie the chive first, then slip it over the top of the purse.
• Serve the purses with Thai sweet chili sauce for dipping.

BAGS OF GOLD

Steps:

• Heat the juice or soup in a large pot.
• Cut the cubes of cheese.
• Combine the baking mix and milk.
• Divide dough into 4 dumplings and wrap around the cheese cubes.
• Carefully drop dumplings into the soup and cook for 10 minutes, covered, then 10 minutes uncovered.
• Put a dumpling in each bowl and cover with soup.
• For Vegetarians check the baking mix to be sure it contains no animal fat.

EDIBLE POT 'O GOLD RECIPE BY TASTY

Steps:

• Make the butterscotch pudding: In a large bowl, whisk together the egg yolks and cornstarch until smooth.
• In a medium pot fitted with a candy thermometer, combine the dark brown sugar, water, vanilla, and kosher salt. Bring to a boil over medium heat and cook until the mixture reaches 240°F (115°C). While whisking constantly, slowly pour in the milk and cream. Return to a boil.
• Once the cream mixture is steaming (but not boiling), remove the pot from the heat. Gradually pour the cream mixture into the egg yolk mixture, whisking between additions, to temper the eggs.
• Strain the custard through a fine-mesh sieve back into the pot and cook, whisking frequently, until thickened and beginning to bubble, 5-10 minutes.
• Transfer the pudding to a clean large bowl. Add the cubed butter and flaky sea salt and mix with an immersion blender or electric hand mixer on the lowest speed until smooth, about 2 minutes.
• Cover the bowl with plastic wrap, pressing it directly against the surface of the pudding to prevent a skin from forming. Transfer to the refrigerator to chill while you make the brownies.
• Preheat the oven to 350°F (180°C).
• In a large, microwave-safe bowl, combine the chocolate and butter. Microwave in 30-second intervals until melted and smooth. Let cool for 5 minutes.
• Whisk the sugar into the chocolate mixture until well combined and starting to dissolve. Add the eggs, 1 at a time, whisking between each addition to incorporate, then whisk in the vanilla.
• In a medium bowl, whisk together the flour, cocoa powder, espresso powder, and salt.
• Fold the dry ingredients into the wet ingredients until well incorporated.
• Grease the cups of a 6-cup jumbo muffin tin with nonstick spray. Grease the bottom of the other muffin tin.
• Pour the brownie batter into the greased muffin cups until halfway full. Place the muffin tin with the greased bottoms over the filled muffin tin, pressing down gently until the batter just reaches the top of each cup.
• Bake the brownie cups for 35-40 minutes, until the edges appear crispy and the centers no longer look gooey (lift the top muffin tin to check). Remove the top tin and let the brownie cups cool completely.
• Make the rainbow arches: Line a baking sheet with parchment paper.
• Add each color of candy melts to a separate small, microwave-safe bowl. Microwave in 30-second intervals until completely melted and stir until smooth.
• Transfer each color to a piping bag or resealable zip-top bag. Snip a small hole at the tip of each piping bag.
• Starting with the red candy melts and continuing with the orange, yellow, green, blue, and purple, pipe 6 small rainbow arches onto the prepared baking sheet. Let harden for at least 5 minutes, then use an offset spatula or butter knife to carefully release the rainbow arches from the parchment.
• Make the grass: In a medium bowl, mix together the shredded coconut and green food coloring until evenly colored. Spread the grass on a serving platter.
• Make the toppings: Using a small paintbrush, dust the yellow cookies on both sides with the edible gold dust to create gold coins.
• Using the remaining melted yellow chocolate to fill the tops of the mini caramel-filled chocolates. Top with gold sprinkles to make mini pots of gold.
• Assemble the pots of gold: Transfer the butterscotch pudding to a piping bag fitted with an open star tip.
• Remove the brownie cups from the pan and place atop the coconut grass.
• Pipe the butterscotch pudding into the brownie cups. Pipe whipped cream clouds on one side of the "pot". Top each pot with 1 rainbow arch, 2 gold coins, 3 mini pots of gold, and gold sugar pearls.
• Enjoy!