Cloned Resaturant Recipes G

Girl Scout Cookies® Shortbread

Since they only sell these once a year, right around
springtime, you're bound to get a craving sometime around fall.
  And if you're still holding onto a box, they may have begun
to taste a bit like used air-hockey pucks. Now you can toss out
 those relics and fill the box with a fresh batch, made from
this clone recipe for the first variety of cookies sold by the
 Girl Scouts back in 1917.

1/2 cup butter-flavored shortening
1 cup powdered sugar
1/2 teaspoon vanilla
1/4 teaspoon salt
2 tablespoons beaten egg
1/2 teaspoon baking soda
2 tablespoons buttermilk
1 1/2 cups all-purpose flour (plus an extra 1/4 cup reserved for
1/8 teaspoon baking powder

1. In a large mixing bowl, cream together the shortening, sugar,
 vanilla, and salt with an electric mixer.
2. Add the egg and beat mixture until it's fluffy. Add the baking
 soda and mix for about 20 seconds, then add the buttermilk and mix
 for an additional 30 seconds.
3. In another bowl, combine the flour and baking powder.
4. Pour dry ingredients into wet ingredients and mix well with an
 electric mixer until flour is incorporated.
5. Roll the dough into a ball, cover it with plastic wrap, and chill
 it for 1 hour.
6. Preheat oven to 325 degrees.
7. Roll dough out on a well-floured surface to 1/8-inch thick and
punch out cookies with a 1 1/2 to 2-inch cutter (a medium-size spice
 bottle lid works well). Arrange cookies on an ungreased cookie sheet.
8. Bake for 12 to 15 minutes or until golden brown.
Makes 60 cookies.


Girl Scout Cookies® Thin Mints

If those cute little cookie peddlers aren't posted outside
 the market, it may be tough to get your hands on these -
the most popular cookies sold by the Girl Scouts each year.
 One out of every four boxes of cookies sold by the girls is
 Thin Mints.  This recipe uses an improved version of the
 chocolate wafers created for the Oreo cookie clone in the
 second TSR book "More Top Secret Recipes." That recipe creates
 108 cookie wafers, so when you're done dipping, you'll have
 the equivalent of three boxes of the Girl Scout Cookies favorite.
  (See?  That's why you bought those extra cookie sheets.)
  You could, of course, reduce the recipe by baking only 1/3
 of the cookie dough for the wafers and then reducing the
coating ingredients by 1/3, giving you a total of 36 cookies.
  But that may not be enough to last you until next spring.

Chocolate Cookie Wafers
1 18.25-ounce package Betty Crocker chocolate fudge cake mix
3 tablespoons shortening, melted
1/2 cup cake flour, measured then sifted
1 egg
3 tablespoons water
Non-stick cooking spray

3 12-ounce bags semi-sweet chocolate chips
3/4 teaspoon peppermint extract
6 tablespoons shortening

1. Combine the cookie ingredients in a large bowl, adding the
 water a little bit at a time until the dough forms.  Cover
and chill for 2 hours.
2. Preheat oven to 350 degrees.
3.  On a lightly floured surface, roll out a portion of the dough
 to just under 1/16 of an inch thick.  To cut, use a lid from a
spice container with a 1 1/2-inch diameter (Schilling brand is good.)
  Arrange the cut dough rounds on a cookie sheet that is sprayed with
 a light coating on non-stick spray.  Bake for 10 minutes.  Remove
the wafers from the oven and cool completely.
4.  Combine chocolate chips with peppermint extract and shortening
 in a large microwave - safe glass or ceramic bow.  Heat on 50
percent power for 2 minutes, stir gently, then heat for an addition
 minute.  Stir once again, and if chocolate is not a smooth
 consistency, continue to zap in microwave in 30-second intervals
until smooth.
5.  Use a fork to dip each wafer in the chocolate, tap the fork on
 the edge of the bowl so that the excell chocolate runs off, and
then place the cookies side-by-side on a wax paper - lined baking
sheet.  Refrigerate until firm.
Makes 108 cookies.


Good Reasons Italian Dressing

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Dressings                        Copycat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Tbls          Garlic Salt
   1      Tbls          Onion Powder
   1      Tbls          Sugar
   2      Tbls          Oregano
   1      Tsp           Pepper
     1/4  Tsp           Thyme
   1      Tsp           Basil
   1      Tbls          Parsley
     1/4  tsp           Celery Salt
   2      Tbls          Salt
   1      Env.          Cup Of Soup Cream Of Chicken Mix
     1/4  C             Cider Vinegar
   2      Tbls          Water
     2/3  c             Oil

 Combine all dry ingr. Store covered at room temp. For dressing: Mix   vinegar, water, oil and 2 oz of the dry mix. Shake well. From: GLORIA   PITZER "EATING OUT AT HOME" (CB018) *Also good as a italian spice  blend

                   - - - - - - - - - - - - - - - - - -

NOTES : Yield One Serving


Good Seasons® Italian Salad Dressing Mix

Here's a clone for the instant dressing mix you buy in the
 little .7-ounce packets. When added to vinegar, water, and
 oil, you get one of the best-tasting instant salad dressings
 around. But what if you can't find the stuff, or it is no
longer sold in your area, as I've heard from so many? Or maybe
 you want to save some money and make a bunch of your own?
 Just use the recipe below to make as much dry mix as you want,
 and save it for when you need instant salad satisfaction.
I've used McCormick lemon pepper in the recipe here because
 it contains lemon juice solids that help duplicate the taste
 of the sodium citrate and citric acid in the real thing.
The dry pectin, which can be found near the canning supplies
in your supermarket, is used as a thickener, much like the
xanthan gum in the original product.

1 teaspoon carrot, grated and finely chopped
1 teaspoon red bell pepper, finely minced
3/4 teaspoon McCormick lemon pepper
1/8 teaspoon dried parsley flakes
1 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
2 teaspoons sugar
1/8 teaspoon black pepper
2 teaspoons dry pectin
pinch ground oregano

1. Place the carrot and bell pepper on a baking pan in an oven
 set on 250 degrees for 45 to 60 minutes, or until all of the
small pieces are completely dry, but not browned.
2. Combine the dried carrot and bell pepper with the other
ingredients in a small bowl. Mix can be stored in a sealed
container indefinitely until needed.
3. When ready to use, pour 1/4 cup of vinegar into a cruet or
 jar. Add 3 tablespoons of water, then the dressing mix. Seal
and shake vigorously. Add 1/2 cup of oil and shake until well
Serves 8 to10.


GrandMa's® Oatmeal Raisin Big Cookies

GrandMa's Cookie Company was founded back in 1914 by Foster
 Wheeler, but it wasn't until 1977 that the company introduced
 the popular Big Cookie. This large, soft cookie comes two to
 a pack and is offered in several varieties, including oatmeal
 raisin. Now you can bake up a couple batches all your own with
 this spiffy kitchen clone. Just be sure not to overdo it in the
 oven. You want these cookies soft and chewy when cool - just
 like a happy grandma would make 'em -- so take them out when
 they are just beginning to turn light brown around the edges.

1/2 cup raisins
1/3 cup water
1/2 cup vegetable shortening
1 egg
1 1/2 cups dark brown sugar
1 1/2 teaspoons vanilla
2 cups all-purpose flour
1 1/4 cups oats (not instant)
2 teaspoons baking soda
3/4 teaspoon cinnamon
1 teaspoon salt
1/2 cup raisins

1. Preheat oven to 275 degrees.
2. Combine 1/2 cup raisins with water in a food processor and
blend on high speed for about 1 minute or until very smooth.
3. Combine this raisin puree with the vegetable shortening, egg,
 brown sugar, and vanilla in a large bowl. Mix well with electric
 mixer until smooth.
4.  In a separate bowl, combine the flour with the oats, baking
 soda, cinnamon, and salt. Pour this dry mixture into the wet
mixture and mix well until ingredients are incorporated. Mix in
 1/2 cup raisins.
5. Roll 3 tablespoon-size portions of the dough into a ball in
your hands and press to 1/2-inch flat on an ungreased baking sheet.
 Bake for 18 to 20 minutes. Be careful not to overcook, or the
 cookies will not be chewy. Store in a sealed container.
Makes 16 to 18 cookies.


GrandMa's® Peanut Butter Big Cookies

When these cookies are cool, be sure to seal them up
real super duper tight in something like Tupperware or
 a Ziploc bag. That's the way to keep these puppies moist
 and chewy like the original GrandMa's Big Cookies. In fact,
 the real product claims to be the only national cookie brand
 that guarantees the freshness of the product or double your
money back. That's very big of the current manufacturer,
Frito-Lay, which purchased the GrandMa's Cookies brand from
 General Mills back in 1980.

1/2 cup vegetable shortening
1/2 cup Peter Pan peanut butter
1 1/4 cups packed dark brown sugar
1 egg
1 teaspoon vanilla
3/4 teaspoon salt
1 1/2 cups all-purpose flour
2 teaspoons baking soda

1. Preheat oven to 275 degrees.
2. Beat shortening, peanut butter, brown sugar, egg, vanilla,
 and salt together in large bowl until smooth.
3. In a separate bowl combine the flour and baking soda. Slowly
 add the dry mixture to the wet mixture while beating.
4. Roll 3 tablespoon-size portions of the dough into a ball in
 your hands and press to 1/2-inch flat on an ungreased baking
sheet. Bake for 18 to 20 minutes. Be careful not to overcook,
or the cookies will not be chewy and you may negatively impact
 the full enjoyment potential of the product.
Makes 14 to 16 cookies.


Great American Cookies® Snickerdoodles

Rather than trying to beat the competitors - especially
 if they have an exceptional product -  Mrs. Fields Famous
 Brands waves the cash at 'em. With the acquisition of
Great American Cookies in 1998 by the company that made
 chewy mall cookies big business -- Mrs. Fields is now
 peddling her baked wares in more than 90 percent of the
 premier shopping malls in the United States. That's how
you make the dough! One of the all-time favorites you can
 snag at any of the 364 Great American Cookies outlets is
this clone of the classic snickerdoodle. Rolled in cinnamon
 and sugar, it's soft and chewy like the other cookies, and
will seem to be undercooked when you take it out of the oven.
 When it cools it should be gooey, yet firm in the middle.
And a couple bites will make you wonder: "Got milk?!"

1/2 cup butter (1 stick), softened
1/2 cup granulated sugar
1/3 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 1/2 cups flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar

2 tablespoons granulated sugar
1 teaspoon cinnamon

1. In a large bowl, cream together the butter and sugars with
 an electric mixer on high speed. Add the egg and vanilla and
 beat until smooth.
2. In another bowl, combine the flour, salt, baking soda, and
 cream of tartar.
3. Pour the dry ingredients into the wet ingredients and mix well.
4. Preheat oven to 300 degrees while you let the dough rest for
30 to 60 minutes in the refrigerator.
5. In a small bowl, combine the sugar with the cinnamon for the
6. Take about 2 1/2 tablespoons of the dough and roll it into a
ball. Roll this dough in the cinnamon/sugar mixture and press it
onto an ungreased cookie sheet. Repeat for the remaining cookies.
7. Bake the cookies for 12 to 14 minutes and no more. The cookies
may seem undercooked, but will continue to develop after they are
removed from the oven. When the cookies have cooled they should be
 soft and chewy in the middle.
Makes 16 to 18 cookies.


Great American Cookies® White Chunk Macadamia

When Arthur Karp shared his grandmother's favorite chocolate
 chip cookie recipe with Michael Coles, the business partners
 knew they had a hit on their hands. They opened their first
 Great American Cookies store in 1977 in The Perimeter Mall
in Atlanta, Georgia. Now with more than 350 stores in the chain,
 these cookies have quickly become a favorite, just begging to
 be cloned. The chain bakes the cookies in convection ovens at
 the low temperature of 280 degrees for around 16 to 17 minutes.
 But since most of us don't have convection ovens and may have
 a hard time getting the oven temperature to this odd setting,
we have made some adjustments. Just be sure, when you remove
 the cookies from the oven, that they appear undercooked and
only slightly browned around the edges. This will give the
cookies the perfect chewy texture when they cool.

1/2 cup butter (1 stick), softened
1 cup brown sugar
1/2 cup coconut flakes, finely minced
1 egg
1 tablespoon milk
1 teaspoon vanilla
1 1/2 cups flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
8 ounces solid white chocolate, cut into chunks
1 cup macadamia nuts, chopped

1. Cream together the butter and sugar in a large bowl with
a mixer on high speed.
2. Add the coconut, egg, milk, and vanilla and mix well.
3. In another bowl combine the flour, baking soda, baking powder,
 and salt.
4. Add the dry mixture to the wet mixture and mix until dough
 forms. Mix in the white chocolate and macadamia nuts.
5. Preheat oven to 300 degrees while you let the dough rest for
 30 to 60 minutes in the refrigerator.
6. Measure out about 2 1/2 tablespoons of the dough and form a
 ball. Drop each ball of dough onto an ungreased cookie sheet
 about 3 inches apart and bake for 12 to 14 minutes. Do not overbake!
 Cookies should come out of the oven appearing slightly browned,
 yet undercooked. When cooled the cookies will be soft and chewy
 like the original.
Makes 16 to 18 cookies.


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