Durkee’s Famous Sauce

Recipe By :

Serving Size : 16 Preparation Time :0:00

Categories : Sauces Cheese/Eggs

Amount Measure Ingredient — Preparation Method

——– ———— ——————————–

—–WALDINE VAN GEFFEN VGHC42A—–

1/2 cup Cold water

4 tablespoons Cornstarch

1/2 cup Plus 2 TB dark vinegar

2 tablespoons Salt

1/2 cup Sugar

1 Whole egg

4 tablespoons French’s prepared mustard

4 tablespoons Margarine — tiny bits

Place all ingredients as listed in blender on high speed until smooth (2

minutes). Transfer to top of double boiler and cook over gently boiling

water, stirring often for 12 to 15 minutes or until thickened and smooth.

Once more put mixture back through blender 30 seconds or till smooth,

using high speed. Refrigerate in covered container 24 hours before using.

Keep refrigerated 3 months.

Drake’s Devil Dogs

Here’s a clone recipe for a favorite east coast

treat that could even fool Rosie O’Donnell. The snack

food – loving talk show hostess professes her love

for these tasty Drake’s goodies all the time on her

daytime show. And who could blame her? It’s hard not

to relish the smooth, fluffy filling sandwiched between

two tender devil’s food cake fingers. I’ll take a Devil

Dog over a Twinkie any day of the week. For this clone

recipe, we’ll make the cakes from scratch. This will

help us to create a flavor and texture closest to the

original, although the color will be much lighter than

the real thing (the miracles of food coloring). But if

you’re feeling especially lazy, you can certainly use a

devil’s food cake mix in place of the scratch recipe here.

Just make the filling with the recipe below and assemble

your cakes the same way.

Cake

1 egg

1/2 cup shortening

1 1/4 cups granulated sugar

1 cup milk

1 teaspoon vanilla

2 1/3 cups all-purpose flour

1/2 cup cocoa

1/2 teaspoon salt

1/2 teaspoon baking powder

Filling

2 cups marshmallow creme (1 7-ounce jar)

1 cup shortening

1/2 cup powdered sugar

1/2 teaspoon vanilla

1/8 teaspoon salt

2 teaspoons very hot water

1. Preheat oven to 400 degrees.

2. In a medium bowl, blend together the egg, shortening,

and sugar with an electric mixer. Continue beating while

adding the milk and vanilla.

3. In another bowl sift together remaining cake ingredients -

flour, cocoa, salt, and baking powder.

4. Combine the dry ingredients with the wet ingredients and beat

until smooth.

5. Spoon about a tablespoon of the batter in strips about 4 inches

long and 1 inch wide on a lightly greased cookie sheet. Bake for

5 to 6 minutes or until the cakes are done. Cool.

6. In another bowl combine the marshmallow creme, shortening,

powdered sugar and vanilla. Dissolve the 1/8 teaspoon of salt

in the 2 teaspoons of very hot water in a small bowl. Add this

salt solution to the filling mixture and beat on high speed with

an electric mixer until the filling is smooth and fluffy.

7. When the cakes have cooled, spread about a tablespoon of

filling on the face of one cake and top it off with another cake.

Repeat with the remaining ingredients.

Makes 20 to 24 snack cakes.

Dr. Ruth’s almost as good as Sex Cheesecake

Servings: 8

Crust:

5 oz Graham cracker crumbs

3 tb Sugar

5 tb Butter melted

Filling:

16 oz Cream cheese softened

1/2 c Sugar

1/2 ts Vanilla

pn Salt

2 lg Eggs

3 tb Chambord liqueur

Topping:

8 oz Sour cream

1 tb Sugar

1/2 ts Vanilla

1 tb Chambord liqueur

1 c Raspberries fresh

Preheat oven to 350 Deg. F. To prepare crust, mix graham cracker

crumbs, sugar and butter. Press mixture firmly into bottom of 9″

springform pan.

To make filling, mix cream cheese, sugar, vanilla, and salt at

medium speed with electric mixer. Add eggs, and mix until well

blended. Using a fork, gently fold Chambord into batter. Pour

mixture into crust.

Bake for approximately 40 minutes or until golden brown. Loosen

cake from rim of pan. Let cool and remove rim of pan.

To prepare topping, mix sour cream, sugar, vanilla, and Chambord

and spread evenly over cheesecake. Refrigerate for 4 hours or

until firm. Top with fresh raspberries just before serving.

Chambord a French liqueur

When you check in at one of 240 hotels run by this U.S.

chain, you are handed a bag from a warming oven that

contains two soft and delicious chocolate chip cookies.

This is a tradition that began in the early 90s using a

recipe from a small bakery in Atlanta. All of the

cookies – which weigh in at an impressive two ounces

each – are baked fresh every day on the hotel premises.

Raves for the cookies from customers convinced the hotel

chain to start selling the chocolaty munchables by the

half-dozen. But if you’ve got an insatiable chocolate

chip cookie urge that can’t wait for a package to be delivered

in the mail, you’ll want to try this cloned version fresh out

of your home oven. Just be sure to get the cookies out of

there when they are turning light brown. This way they’ll

stay soft in the middle when cool. For even better results,

you can chill the dough overnight before you commence with

the ceremonial baking.

1/2 cup rolled oats

2 1/4 cups all-purpose flour

1 1/2 teaspoons baking soda

1 teaspoon salt

1/4 teaspoon cinnamon

1 cup (2 sticks) butter, softened

3/4 cup brown sugar, packed

3/4 cup granulated sugar

1 1/2 teaspoons vanilla

1/2 teaspoon lemon juice

2 eggs

3 cups semi-sweet chocolate chips

1 1/2 cups chopped walnuts

1. Preheat oven to 350 degrees.

2. Grind oats in a food processor or blender until fine. Combine

the ground oats with the flour, baking soda, salt, and cinnamon

in a medium bowl.

3. Cream together the butter, sugars, vanilla, and lemon juice in

another medium bowl with an electric mixer. Add the eggs and mix

until smooth.

4. Stir the dry mixture into the wet mixture and blend well. Add

the chocolate chips and nuts to the dough and mix by hand until

ingredients are well incorporated.

5. Spoon rounded 1/4-cup portions onto an ungreased cookie sheet.

Place the scoops about 2 inches apart. You don’t need to press

the dough flat. Bake for 16 to 18 minutes or until cookies are

light brown and soft in the middle. Store in a sealed container

when cool to keep soft. For the best results, chill the dough

overnight in the refrigerator before baking the cookies.

Makes 20 cookies.

Dolly Madison Zingers (Devil’s Food)

Former U.S. President James Madison’s wife did not

create this baking company, despite the fact that her

name is on every carrot cake, crumb cake, and Zinger that

comes off the production line. It was instead company

founder Roy Nafziger’s brainstorm to use the former first

lady’s name, since she was notorious for throwing huge

shindigs featuring a fine selection of desserts and baked

goods. Nafziger said his company would create cakes “fine

enough to serve at the White House.” While I don’t expect

you’ll be treated to a tray of Zingers on your next stay

in the Lincoln Bedroom, I will agree that these little

snack cakes are a tasty way to appease a sweet tooth.

You can craft a version at home by making little cake

pans out of aluminum foil that is wrapped around an

empty prescription pill bottle. The cake batter is easy,

since you just use any instant devil’s food cake mix.

I like Duncan Hines, but you can use whatever you want.

As for the frosting, it may not come out as dark brown

as the original since the recipe here doesn’t include brown

food coloring (caramel coloring). But the taste will be

right on. And I think President Clinton would agree that as

long as the sweet little treats taste good, appearance is secondary.

Cake

Duncan Hines devil’s food cake mix

1 1/3 cups water

1/2 cup oil

3 large eggs

Filling

2 teaspoons hot water

1/4 teaspoon salt

2 cups marshmallow creme (one 7-ounce jar)

1/2 cup shortening

1/3 cup powdered sugar

1/2 teaspoon vanilla

Frosting

1 cup powdered sugar

1/4 cup Hershey’s chocolate syrup

2 tablespoons shortening

1/2 teaspoon vanilla

dash salt

Tear off a bunch of foil pieces about this size. These will be your

mini cake pans after folding two times and wrapping around a pill

bottle.

Empty prescription medicine bottles are actually good for something.

Use a toothpick or skewer to dig three caverns in the cakes where the

filling will live. Later you will cleverly hide these holes with

frosting.

1. Prepare the cake batter following the directions on the box.

If you use Duncan Hines brand, you will need 1 1/3 cups of water,

1/2 cup of oil, and three eggs. Preheat oven to 350 degrees.

2. To prepare the cake pans that will make cakes the size of Zingers,

tear off 20 pieces of aluminum foil that are each about 8 inches

wide. Fold the foil in half and then in half once more so that you

have a rectangular piece of foil. Wrap this piece of foil around a

small prescription medicine bottle. Tuck in the ends and take the

bottle out, leaving the foil open at the top. This will form a little

pan. Flatten the bottom so that the mini pan stands up straight.

Place this into a baking pan and repeat with the remaining pieces

of foil. When you have arranged all of the foil pans in a baking

pan, spray the inside of all the pans with non-stick cooking spray.

Fill each little pan about halfway with cake batter. Bake cakes

for 15 to 17 minutes or until a toothpick stuck in the center comes

out clean. Remove the cakes from the oven and allow them to cool

completely.

3. To make the filling, combine the hot water with the salt in a

small bowl and stir until the salt is dissolved. Let this mixture

cool.

4. Combine the marshmallow creme, shortening, powdered sugar, and

vanilla in a medium bowl and mix well with an electric mixer on high

speed until fluffy. Add the salt mixture to the bowl and mix.

5. To make the chocolate frosting, combine all the frosting

ingredients in a medium bowl and mix well with an electric mixer

until smooth.

6. To assemble your snack cakes first poke three holes with a

toothpick or skewer in the top of a cake and swirl around inside

the holes making little caverns for your filling.

7. Use a pastry bag with a small tip to squeeze some filling into

each hole. Careful not to overfill, or your cake will burst open.

Sure, it’s exciting, but this mess won’t make for a good clone.

8. Once the cake is filled, use a butter knife to spread frosting

on top of the cake over the holes. Drag a fork lengthwise over

the frosting making grooves just like the real thing.

Makes 20 snack cakes.

Dive! S’mores

You don’t need a campfire, wire hangers or long

sticks to make this popular marshmallow, chocolate

and graham cracker dessert. Steven Spielberg’s Dive!

chain of theme restaurants is the inspiration for this

week’s clone recipe, pulled from the third TSR book,

Top Secret Restaurant Recipes (which includes other

clones from the chain as well). You need only four

ingredients, an oven with a broiler, and a serious

sweet tooth to put together this delicious dessert

previously enjoyed only camping trips and at beach parties.

2 whole graham crackers (4 sections, not separated)

two 1 1/2-ounce Hershey milk chocolate bars

16 large marshmallows

2 tablespoons Hershey’s chocolate syrup, in squirt bottle

1. Preheat the broiler. Arrange the graham crackers side by side

on an oven-safe plate (such as ceramic). You can also use a baking

sheet.

2. Stack the milk chocolate bars side by side on top of the graham

crackers.

3. Arrange the marshmallows on the chcocolate in 4 rows — 4 across,

4 down.

4. Broil the dessert on the middle rack for 1 to 3 minutes or until

the marshmallows turn light brown on top.

5. Remove the dessert from the oven. If you used a baking sheet,

carefully slide the dessert onto a serving plate. With the squirt

bottle, immediately drizzle the chocolate syrup over the marshmallows

in a sweeping back-and-forth motion. Drizzle the chocolate diagonally

across the dessert one way, and then the other, creating a

cross-hatch pattern. Allow the chocolate to over-shoot the

dessert so that it creates a decorative pattern on the serving

plate as well.

Serves 2-4.

Denny’s Cheese Soup

Categories: Copycat, Soups, Cheese

Yield: 4 servings

-patdwigans_om@juno.com

4 tb Butter or margarine

10 oz Cream of chicken soup

10 oz Cream of celery soup

1/2 Soup can Kraft’s mayonnaise

8 oz Jar cheese Whiz

14 oz Can chicken broth

Salt and pepper

Put butter, soups, mayo and Cheez Whiz in 1-1/2 quart

saucepan, stirring constantly over medium heat, until

smooth. Stir in broth and season to taste with salt

and pepper. Stir occasionally until piping hot -BUT

DO NOT LET IT BOIL! . Do not freeze because of the mayo.

Use within a week.

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Snacks Copycat

Popcorn

Amount Measure Ingredient — Preparation Method

——– ———— ——————————–

1 cup Peanuts — warmed

1 cup Butter

5 cups Popped corn — warm

2 cups Brown sugar — packed

1/2 cup Light corn syrup

1/2 teaspoon Baking soda

Pop corn; keep warm in oven. Warm nuts in pan. In saucepan, melt butter; add br

own suagr and syrup. Cook till thick then add baking soda; stir. Pour over warm

ed popped corn and peanuts. Stir well. Let cool and munch down.

Cinnabon gives lemonade a twist by adding strawberry syrup.

It’s a simple clone when you snag some Hershey’s strawberry

syrup (near the chocolate syrup in your supermarket),

and a few juicy lemons. But if it’s a bit of a caffeine

buzz you’re looking for — enhanced by a killer chocolate

rush — it’s the Mochalatta Chill you’ll want to whip up.

Brew some double-strength coffee (see Tidbits) and let it

cool off, then get out the half & half and chocolate syrup.

Man, these sippers are just too dang easy!

Strawberry Lemonade

1/2 cup lemon juice (from 3-4 fresh lemons)

1/4 cup sugar

2 cups water

2 tablespoons Hershey?s strawberry syrup

1. Mix ingredients together in a pitcher. Serve over ice.

Makes 2 drinks.

Mochalatta Chill

1 cup double strength coffee, cold (see Tidbits)

1 cup half and half

1/2 cup Hershey’s chocolate syrup

Topping

whipped cream

1. Combine all ingredients in a small pitcher. Stir well or cover

and shake. Pour over ice in two 16 ounce glasses, and top with

whipped cream.

Makes 2 large drinks.

Tidbits

Make double-strength coffee in your coffee maker by adding half

the water suggested by the manufacturer. Allow coffee to chill

in the refrigerator before using it in this recipe.

In a blender, Cinnabon adds concentrated flavoring,

some ice and a curious secret ingredient referred to

only as a “dairy product.” When blended smooth,

out comes these thick, refreshing drinks that look

and taste like they were made with ice cream.

For this clone we just need a little half-and-half

(that’s half cream and half milk for those of you

across the pond). It gives this version the exact

same creamy consistency as the original with its custom

“dairy” ingredient. Strawberry is the most popular of

the flavors, but the other two are tasty as well.

The Mochalatta version uses the TSR clone of the

Mochalatta Chill from last week and produces as thicker

blended version of the drink, similar to Starbuck’s

popular blended Frappuccino.

Strawberry

1 cup water

1/4 cup granulated sugar

3 cups crushed ice

1/3 cup frozen whole strawberries (about 4 large strawberries)

1/2 cup half-and-half

1/4 cup lemon juice

1/4 cup Hershey?s strawberry syrup

1. Combine the water and sugar in a cup and stir until the sugar

is dissolved.

2. Add this sugar syrup to other ingredients in a blender. Blend

on high speed until the drink is smooth. Serve in two 16-ounce

glasses.

Makes 2 large drinks.

Orange

3 cups crushed ice

1 cup water

2/3 cup orange juice

1/2 cup half-and-half

3 tablespoons Tang orange drink mix

1. Mix all ingredients in a blender set on high speed until smooth

and creamy. Serve in two 16-ounce glasses.

Makes 2 large drinks.

Mochalatta

3 cups crushed ice

1 1/2 cups TSR version of Mochalatta Chill

1/2 cup half-and-half

2 tablespoons chocolate syrup

1. Mix all ingredients in a blender set on high speed until smooth

and creamy. Serve in two 16-ounce glasses.

Makes 2 large drinks.