POT O' GOLD POTATO SOUP
This golden soup may not be what you expect to find at the end of the rainbow, but you'll treasure its rich flavor.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a 3-qt. saucepan, saute celery and onion in butter for 2-3 minutes. stir in broth; bring to boil. Reduce heat. Add potato flakes; cook and stir for 5-7 minutes. Add milk, cheese, garlic salt and chili powder. Cook and stir until cheese is melted. Just before serving, add sour cream and heat through ( do not boil).
Nutrition Facts : Calories 285 calories, Fat 15g fat (10g saturated fat), Cholesterol 48mg cholesterol, Sodium 804mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 2g fiber), Protein 8g protein.
POT O' GOLD COOKIES
These soft, buttery cutouts are always a hit, plus you can flavor the dough any way you like. I've used almonds, walnuts...even maraschino cherries. -Kerry Barnett-Amundson, Ocean Park, Washington
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in milk and extracts. , Combine the flour, almonds and salt; gradually add to creamed mixture and mix well. Shape into a 10-in. roll; wrap in plastic. Refrigerate overnight., Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 325° for 14-16 minutes or until set. Remove to wire racks to cool. , Combine the icing ingredients; decorate cookies as desired. Let stand until set. Store in an airtight container.
Nutrition Facts : Calories 97 calories, Fat 5g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 46mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
EDIBLE POT 'O GOLD RECIPE BY TASTY
Take your taste buds on a journey to the end of the rainbow. Personal brownie bowls filled with homemade butterscotch pudding and topped with edible gold coins mean these pots 'o gold have us feelin' lucky.
Provided by Betsy Carter
Categories Desserts
Time 1h10m
Yield 6 servings
Number Of Ingredients 35
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!
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POTS O' GOLD (WHISKEY PUDDING) RECIPE | MYRECIPES
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- Combine sugar and water in a heavy, medium-size saucepan. Bring to a boil, without disturbing, over medium-high heat; continue cooking, without stirring, for 5 minutes, until mixture turns golden. Swirl pan and cook for about 1 more minute, until caramel is a deep amber color. Carefully and slowly pour in cream. Whisk caramel over low heat until smooth.
- Whisk 1/2 cup milk, cornstarch and salt in a small bowl. In another bowl, beat eggs, whiskey and vanilla with a fork.
- Add remaining 2 cups milk to caramel mixture and bring to a boil. Whisk milkcornstarch mixture again, then whisk into hot mixture. Bring to a simmer; cook, whisking for 2 minutes. Remove from heat.
- Whisk 1 cup hot mixture into eggs, then whisk eggs into pan. Whisk while mixture cools, for 2 minutes. Stir butter in; strain through a fine sieve. Let cool, whisking occasionally. Cover and chill for 2 hours.
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