Copy Cat Desserts

[kaci]

Cheesecake Factory Bakery Oreo Cheesecake

Ingredients:
Crust
1 1/2 cups. Oreo Cookie Crumbs (about 23 Oreo cookies finely chopped)
2 tablespoons. Melted Butter
9" Spring Form Pan (buttered on bottom and sides)


Filling
1 1/2 lbs. Cream Cheese
1 cup Sugar
5 Large Eggs
1/4 teaspoon Salt
2 teaspoon Vanilla
1/4 cup Flour
8 oz Sour Cream
5 Oreo Cookies (coarsely chopped for the batter)
10 Coarsely Chopped Oreo Cookies for the Top of Cheese Cake

Preparation:
Crust
Mix melted butter with Oreo crumbs and press in spring pan cover the bottom
and 1 1/2" up the sides with crumbs, set aside.

Filling
All Ingredients need to be at room temperature before beginning. Beat cream
cheese until light and fluffy. Keep mixer on a low setting during the mixing and beating process. Add sugar gradually and continue beating cream cheese untilmixed through. Add eggs one at a time and continue to beat until blended.
Measure the vanilla, salt and flour, pour into cream cheese and egg mixture and beat until smooth. Add the sour cream and beat well. Turn off the mixer and stir in the coarsely chopped oreo cookies with a spoon.

Pour cream cheese into the spring pan and place the nine coarsely chopped Oreo Cookies on to of the cream mixture. Place pan on the top rack and in the middle of a preheated oven at 325 decrees and bake for one hour and 15 minutes. When time is up prop the oven door open and let the cheese cake stay in the oven for one hour. Remove from oven and let cool enough to place in the refrigerator for 24 hours. It is worth the anticipation. A cheese cake should season. The flavor ripens and becomes enriched.

[kaci]

Cheesecake Factory Vanilla Bavarian Cream Cheesecake

INGREDIENTS:
1 envelope plus 1 1/2 teaspoons unflavored gelatin
1/4 teaspoon salt
1/3 cup cold water
1 1/2 cups milk
6 egg yolks
1 1/2 teaspoons vanilla extract
3/4 cup sugar
1 1/2 cups heavy cream, whipped


INSTRUCTION:
1. Soften the gelatin in cold water and set aside for later use.
2. Beat the egg yolks in the top of a double boiler until light and lemon
colored. Gradually beat in the sugar. Add the salt.
3. Scald the milk and gradually stir it into the egg mixture. Cook over
hot, not boiling, water until thickened, stirring constantly.
4. Blend in the softened gelatin and vanilla. Chill until the mixture
begins to thicken, stirring occasionally to prevent a crust from forming
on the surface.
5. Fold in the whipped cream and spread cream mixture onto cheesecake.
Chill until firm.
6. Garnish with lightly sweetened whipped cream.

[kaci]

Cheesecake Factory's Fresh Banana Cream Cheesecake

20 vanilla cream-filled, sandwich style cookies
1/4 cup margarine, melted
24 ounces cream cheese, softened
2/3 cup granulated sugar
2 tablespoons cornstarch
3 eggs
3/4 cup mashed bananas
1/2 cup whipping cream
2 teaspoons vanilla extract

Process cookies in a blender with pulses to finely chop. Add margarine and process with pulses until thoroughly combined. Press mixture into the bottom of a 10" springform pan; refrigerate. Beat cream cheese with electric mixer until creamy. Beat in sugar and cornstarch. Beat in eggs, one at a time. Beat in bananas, whipping cream, and vanilla. Pour mixture into prepared crust. Place pan on a cookie sheet and bake in a 350 degree oven for 15 minutes. Reduce oven temperature to 200 degrees and bake an additional 75 minutes, or until center is almost set. Allow to cool completely before removing rim of pan. Refrigerate cheesecake, uncovered, at least 6 hours.

Makes 12 servings.

[kaci]

Cheesecake Factory's Kahlua Almond Cheesecake


CRUST
1/4 cup finely-chopped pecans
1/4 cup finely-chopped almonds
1/4 cup finely-chopped walnuts
3/4 cup graham cracker crumbs
2 tablespoon melted butter

FILLING
1 1/2 lb cream cheese; room temperature
1 1/3 cups sugar; room temperature
5 lg eggs; room temperature
16 oz sour cream; room temperature
1/4 cup flour
2 teaspoons vanilla
2 teaspoons lemon juice; room -temperature

Crust: Mix all nuts and crumbs together with melted butter.
Spread in bottom and 1 inch up sides of 9-inch springform pan
that has been sprayed or coated with butter. Set aside.

Filling: These ingredients MUST be at room temperature. Beat the cream cheese until light and fluffy. Add the sugar a little at a time and continue beating until creamy. Add the eggs, 1 at a time, beating well after each. Add the flour, vanilla, lemon juice and beat well. Add the sour cream and beat well.

Pour mixture into pan and place in the middle of a 325 degree preheated oven for 1 hour 15 minutes. When time is up, turn oven off and prop open the door and leave cheesecake in oven for 1 hour.

Remove from oven and continue to cool completely before refrigerating for 24 hours. The wait is well worth it -- the flavors ripen beautifully.


Source:
"Message Boards at www.topsecretrecipes.com"

[kaci]

Cracker Barrel Apple Crisp

INGREDIENTS:
1 28oz jar Cracker Barrel fried apples
½ c cold butter
1 16oz bag Kari Lee's Orchard Fresh Apple Crisp Mix


DIRECTIONS:
Preheat oven to 350 degrees. Spread apples in a buttered 8" or 9" pie pan. Cmbine mix with cold butter. Mix with fork until mixture looks like course crumbs. Sprinkle topping evenly over the apples. Bake 50 minutes or until topping is golden. Serve warm or at room temperature with whipped cream or ice cream. Makes 8 servings



Restaurant: Debbie Kidwell/Cracker Barrel

[kaci]

Cracker Barrel Banana Pudding


1 1/2 quarts milk
1 1/4 cups liquid eggs
1/4 cup imitation vanilla extract
1 1/8 cups flour
1 1/4 cups granulated sugar
12 ounces Nilla Wafers
1 3/4 bananas, peeled
8 ounces Cool Whip®


Heat milk in pot to 170 degrees F.

Mix eggs, vanilla extract, flour and sugar in separate container. Add mixture to milk; cook until custard-like, stirring constantly.

Spread Nilla Wafers on bottom of baking pan. Slice bananas and place over Nilla Wafers. Pour custard over cookies and bananas; cool.

Spread Cool Whip over top.


Source: Cracker Barrel Restaurant - Phoenix, Arizona

[kaci]

Cracker Barrel Carrot Cake

Ingredients:

3/4 cup Finely chopped English walnuts
2 cups Finely shredded carrots
1 cup Crushed pineapple (8oz can with juice)
1/2 cup Finely shredded coconut
1/2 cup Raisins that have been soaked in water until plump and then drained
1 1/4 cups Vegetable oil
1 1/2 cups Sugar
1/2 cup Brown sugar
3 Eggs
3 cups Flour
2 teaspoons Baking powder
2 teaspoons Baking soda
2 teaspoons Vanilla
2 teaspoons Ground cinnamon
1 teaspoon Ground nutmeg
1/2 teaspoon Ground cloves
1/2 teaspoon Salt

Preparation Instructions:

Mix together flour, baking powder,baking soda, salt, cinnamon, nutmeg and cloves. Set aside. In a large bowl mix with beater oil, sugars,vanilla and eggs until smooth and fluffy.Add pineapple, walnuts, coconut,carrots, raisins and
blend well. Gradually add flour mixture a half at a time until blended through.

Pour batter into a greased and floured 9"x13" pan and bake at 350 for about 40-50 minutes.
Test with toothpick for doneness. When cool frost with cream cheese frosting.

Cream Cheese Frosting
1 8 oz Cream cheese
1 Stick of butter room temperature
1 teaspoon vanilla
2 cups Powder sugar
1/2 cup Chopped pecans for garnish

Blend cream cheese and butter until light and fluffy. Add vanilla and a little powdered sugar at a time until all has been blend well. Turn mixer on high and beat until frosting is light and fluffy. Spread frosting over the cooled cake and sprinkle with pecans.

[kaci]

Cracker Barrel Chocolate Cobbler


6 Tablespoons butter
1 cup self rising four
3/4-cup sugar
1/2-cup chopped pecans
1 and 1/2-Tablespoons Hershey's cocoa
1/2-cup milk (Skim milk can be used)
1 teaspoon vanilla extract
1 cup sugar
1/4-cup Hershey's cocoa
1 and 1/2-cups boiling water
Hot Fudge Sauce (Hershey's Hot Fudge Topping)
Vanilla Ice Cream

Melt the butter in a 13 x 9 x 2 inch baking pan (use a glass casserole) in a 350 degree oven.

Combine the flour, 3/4-cup sugar, pecans, 1 1/2-tablespoons cocoa, milk and vanilla in a small bowl.
Spoon mixture over the melted butter. DO NOT STIR TO MIX.
Mix the 1 cup sugar and 1/4-cup cocoa together and sprinkle back and forth over the batter. DO NOT STIR TO MIX.
Next, pour the boiling water (or can be boiled in the microwave) over the top. DO NOT STIR TO MIX.

Bake at 350 for 30 minutes. Cool somewhat.

The recipe said to cool completely but you can serve it warm.

It comes out as partly fudgy cake and partly pudding bottom. Warm up some Hot Fudge Sauce in the microwave and spoon on top of the cobbler in the individual bowls then top with cold vanilla ice cream.

[kaci]

Cracker Barrel Coca Cola Cake

Notes: This is a tasty cake. We tried several versions to get this
one just right.

Ingredients:
1 Stick of Butter
1 Cup Coca Cola
3/4 Cup Miniature Marshmallows
1 Square of Semi Sweet Baking Chocolate
1/2 Cup Shortening
1/2 Cup Vegetable Oil
3/4 Cup Cocoa
2 Eggs
1/2 teaspoon Salt
2 teaspoons Vanilla
3/4 Cup Buttermilk
2 Cups Sugar
2 1/3 Cups Flour
1 teaspoon Baking Soda
1 1/2 teaspoons Baking Powder

Preparation:

Place in a sauce pan butter, coke, semi sweet baking square and
bring to a boil remove from heat and add marshmallows and stir
until all is blended and the marshmallows are disappear. Set aside
to cool enough to tepid or room temperature.
In mixing bowl blend the shortening, oil, vanilla and sugar until
fluffy. Add eggs and buttermilk and beat until smooth. Mix flour
with baking soda, cocoa, baking powder and salt, add half of flour
mixture to shortening,egg mixture, and beat. Scrape bowl time to
time to clean the sides off so ingredients are blended in batter.
Add cooled coca cola mixture and beat. Add remainder of flour and
beat until completely smooth about 3 - 4 minutes. Batter will be
thick.
Place batter into a 13" x 9" x " 2 oiled and floured baking pan.
Set pan on top shelf in a preheated 350 degrees oven for 35 - 40
minutes. Check for completed baking time with a toothpick. If the
toothpick comes out clean by sticking in the middle of the cake its
time to come out of the oven and cool.

Frosting

1 Stick of Butter
1/2 Cup Cocoa
1/4 Cup Coca Cola (plus 2-3 Tablespoons if needed)
3 Cups Powder Sugar
1 teaspoon Vanilla
1/4 Cup Hershey's Chocolate Syrup

Cream butter, add cocoa, vanilla, Hershey's Syrup, and coca cola,
beat until smooth. Add powder sugar a little at a time and beat
constantly. Scrape the sides of bowl time to time to get all
ingredients into the frosting. If the frosting seams a little dry add a
little more coca cola and beat well.

Frost warm cake. Serve with natural vanilla bean ice cream and
enjoy.

Source: Genies Southern Cooking

[kaci]

Cracker Barrels Cream Cheese Frosting Clone

I have never had any cake with Cracker Barrel's cream cheese frosting
on it.
Therefore I don't know if this recipe is really like their's or not. I'll just assume it is, and tell you that it is a really rich frosting. It is great on carrot cake.

Makes enough for one 9 x 13" cake.


Ingredients
8 oz Cream Cheese, softened
4 oz Butter, softened
1 1/2 teaspoons Vanilla
2 Cups Powdered Sugar
1/2 Cup Pecans, chopped

Instructions

Whip cream cheese, butter and vanilla until light and fluffy.

Add sugar a little at a time until mixture is blended.

Whip on high until frosting is light and fluffy.

[kaci]

Cracker Barrel Lemon Ice Box Pie


Lemon Ice box pie
14 oz Eagle Brand condensed milk
90 ml Lemon Juice ( 6 tbs + 2 tsp)
1/4 c Liquid egg ( you can find this
at your grocery store near the milk)
1 graham cracker pie crust
Cool whip

Mix all ingredients (minus pie crust, of course) . Pour this mixture over the pie crust, and chill pie in the freezer. Once it's set smooth on Cool Whhip and decorate with Nilla wafers, then freeze again to let the Cool Whip set.

[kaci]

I know I am on here late, but since my husband passed away, generally
I am up until 4 am.

So I post recipes.

Have a good night.

Jaci

[kaci]

Olive Garden White Chocolate Raspberry Cheesecake

1 cup chocolate cookie crumbs
3 tablespoons white sugar
1/4 cup butter
1 (10 ounce) package frozen raspberries
2 tablespoons white sugar
2 teaspoons cornstarch
1/2 cup water
2 cups white chocolate chips
1/2 cup half-and-half cream
3 (8 ounce) packages cream cheese
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract

Preheat oven to 325 degrees F (165 degrees C). In a medium bowl, mix cookie crumbs, 3 tablespoons sugar and melted butter until well blended. Press mixture onto the bottom of a 9 inch springform pan.

To make raspberry sauce: In a medium saucepan, combine raspberries, 2 tablespoons sugar, cornstarch and water. Bring to boil. Continue boiling until sauce is thick and clear. Strain sauce through a mesh strainer to remove seeds. Set aside. In the top of a double boiler, heat white chocolate chips and half-and-half, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.

In a large bowl, beat cream cheese and 1/2 cup sugar until smooth. Beat in eggs, one at a time. Blend in vanilla and melted white chocolate chips. Pour half of batter over crust. Spoon 3 tablespoons of raspberry sauce over batter. Pour remaining batter into pan. Spoon another 3 tablespoons of raspberry sauce over the top of the batter. Swirl batter with the tip of a knife to create a marbled effect.

Bake in the preheated oven for 55 to 60 minutes, or until filling is set. Allow to cool, cover with plastic, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

[kaci]

Olive Garden's Tiramisu Dessert


1 sponge cake - (10" to 12" dia, about 3" tall)
3 ounces strong black coffee or instant espresso
3 ounces brandy or rum
1+1/2 pounds cream cheese or mascarpone, at room temperature
1+1/2 cups superfine or powdered sugar
Unsweetened cocoa powder

Cut across middle of sponge cake forming two layers, each about 1+1/2 inches high. Blend coffee and brandy. Sprinkle enough of mixture over bottom half of cake to flavor it strongly. Don't moisten cake too much or it may collapse on serving.

Beat room-temperature cheese and 1 cup sugar until sugar is completely dissolved and cheese is light and spreadable. Test for sweetness during beating, adding more sugar if needed.

Spread cut surface of bottom layer with half of the cheese mixture. Replace second layer and top this with remaining cheese mixture. Sprinkle top liberally with sifted cocoa. Refrigerate cake for at least 2 hours before cutting and serving.

This recipe yields 6 servings.


Recipe By : Chef Terry Henderson; Olive Garden Restaurant

[kaci]

Strawberries Romanoff

Servings: 4
prep: 15 min(s)
chill: 45 min(s)

Ingredients:
2 qt Strawberries, washed and quartered
2 cup(s) Sour cream
5/16 cup(s) Brown sugar
Juice of 1 orange
1 Tbsp Triple Sec
Fresh Mint


Procedures:
Combine sour cream, brown sugar, orange juice and triple sec together
in a mixing bowl.
Toss in the strawberries, folding in until evenly coated.
Place 1/2 cup of berries in a dessert dish or champagne glass.
Garnish with a sprig of mint.
Chill until ready to serve.



Olive Garden Italian Restaurant

[kaci]

Olive Garden Raspberry Mousse Cheesecake


Raspberry mousse
1 1/2 teaspoons Gelatin
1 1/2 tablespoons Cold water
1/2 cup Raspberry preserves
2 tablespoons Sugar
1 cup Heavy whipping cream

Filling
1 lb Cream cheese; softened
1/2 cup Sugar
2 Eggs
1/2 teaspoon Vanilla
1 9" chocolate crumb crust; prepared

FILLING-Preheat oven to 325°. Mix cream cheese, sugar, eggs and vanilla
with electric mixer on medium until thoroughly blended, about 3 to 4
minutes. Pour into prepared crust. Place on baking sheet and bake for 25
minutes. Cool to refrigerated temperature.

MOUSSE-Sprinkle gelatin over cold water, stir and let stand 1 minute. Micro on HIGH for 30 seconds or until gelatin is completely dissolved. (Or heat on stove with 1 additional tablespoon of water.) Combine gelatin with preserves. Chill 10 minutes.

CREAM-Whip cream until soft peaks form. Add 2 tablespoons sugar and
continue whipping until stiff peaks form. Measure out 1-1/2 cups of whipped cream for mousse and set aside. Refrigerate remainder of cream for topping. Gently fold raspberry mixture into measured whipped cream. Spread raspberry mousse on top of chilled cheesecake, mounding slightly in the center. Chill 1 hour before serving.

To serve, cut cheesecake into 6 servings and top each piece with a dollop of reserved whipped cream.


Source: The Olive Garden.

[kaci]

Olive Garden Peaches and Cream Cake

Sponge Cake Base:

1 egg
1/3 cup granulated sugar
1/4 teaspoon vanilla
1/4 cup all purpose flour
1/4 teaspoon baking powder
1 pinch salt
2 tablespoons water

-
Cheesecake Filling:
2 lbs. cream cheese
1 cup granulated sugar
4 eggs
1 teaspoon. all-purpose flour
1 teaspoon. vanilla
1 cup sour cream
1/4 cup peach liqueur, peach schnapps, or reserved peach juice from canned or fresh peaches
2 cups canned or firm, ripe, fresh peaches, sliced and well drained

Topping:
1 pint whipping cream or equivalent

Pan:

10 inch spring form pan


BASE: Preheat oven to 375 degrees. Lightly grease base of 10 inch spring form pan. Beat whole egg in 1 1/2 quart bowl with mixer on high speed - 4 minutes - to a thick yellow foam. Mix in sugar on low speed until smooth. Add flour, water, vanilla, baking powder and salt. mix on low speed until fully blended. Pour into spring form pan, roll around until level. Bake 16-18 minutes on lowest oven rack. Cool to room temperature.

FILLING: Preheat oven to 325 degrees. Mix cream cheese, sugar, eggs and flour with electric mixer on high until smooth. Add vanilla, sour cream and peach flavoring, and mix on medium speed until a smooth thick consistency is obtained. Fold in peach slices carefully - distribute evenly. Pour cheesecake filling onto cooled sponge cake base. Bake 70 minutes on lower oven rack, turn off oven, open oven door to broil position and let cake remain 40 minute. Cool to refrigerated temperature.

TOPPING: Top with fresh whipped cream or equivalent and serve.



Source: The Olive Garden

[kaci]

Olive Garden's Lemon Cream Cake

1 3/4 cups cake flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup white sugar
1/2 cup vegetable oil
6 egg yolks
3/4 cup water
1 tablespoon lemon zest
6 egg whites
1/2 teaspoon cream of tartar
3/4 cup white sugar
1 cup heavy whipping cream
2 1/2 cups lemon pie filling
8 slices lemon

1 Preheat oven to 350 degrees F (175 degrees C).

2 In a large bowl, combine flour, baking
powder, salt, and 1/2 cup sugar. Add oil,egg yolks,
water and lemon rind.
Beat with an electric mixer until smooth.

3 In a small bowl, beat egg whites and cream
of tartar until peaks form. Gradually add
3/4 cup sugar, and beat until very stiff and
shiny peaks form. Fold 1/3 of the whites
into the batter, then quickly fold in
remaining whites until no streaks remain.
Turn batter into ungreased 10 inch tube pan.

4 Bake at 350 degrees F (175 degrees C) for
60 minutes or until a toothpick inserted in
the center comes out clean. Invert cake and
cool completely in pan. When cool, loosen
edges and shake pan to remove cake.

5 To Make Filling: Beat cream to stiff
peaks. Fold in lemon filling. Chill until
stiff.

6 To Assemble Cake: Slice cake horizontally
into 3 equal layers. Fill layers with 1/3
cup of filling. Spread remaining filling on
top layer. Decorate with lemon slices.

[kaci]

Olive Garden's Italian Creme Soda


4 oz Olive Garden Signature Italian Syrup Flavor (Choose your favorite: Vanilla, Cherry, Orange, Raspberry, Almond, Hazelnut or Caramel)
4 oz Half & Half
10 oz Club Soda

Mix ingredients and serve over ice.

Add a whipped cream garnish to make it more special! Delicious!


Serves 2

[kaci]

Olive Garden Chocolate Ricotta Pie


Ingredients

Crust:
1 1/4 cups Graham Cracker Crumbs
2 1/2 ozs Melted Butter
2 Granulated Sugar

Filling:
1 lb Ricotta
3/4 cup Confectionary Sugar
1 teaspoon Almond Extract
1 cup Toasted Almonds
1/2 cup Semisweet Chocolate Chips
1 1/4 cups Heavy Cream

Procedures:

Crust:

Mix all ingredients together well, shape inside 9" pie plate.

Reserve and cool.

Filling:

Combine ricotta, sugar, and extract in a bowl and set aside.

Combine the nuts and chocolate.

Grind 1/3 at a time in an electric blender- do not grind too fine.

Fold ingredients together and chill.

Whip heavy cream until stiff and fold into the ricotta and chocolate mix
half at a time.

Spoon into the chilled crust and let sit overnight before serving.


Olive Garden Italian Restaurant

[kaci]

Olive Garden Chocolate Chip Cookie Dough Cheesecake


2 tablespoons Margarine
2 1/2 cups Chocolate cookie crumbs
2 pounds Cream cheese soft
1 cup Sugar
4 Eggs
1 teaspoon All-purpose flour
1 teaspoon Vanilla
1 cup Sour cream
1 pound Refrigerated chocolate chip cookie dough
2 ounces Chocolate chips

TOPPINGS
1 pint Heavy whipping cream whip
Chocolate chips
Chopped walnuts


Preheat oven to 325°

CRUST-
Generously grease the bottom and sides of a 10" springform pan.
Combine the margarine with the chocolate cookie crumbs. Press
onto the bottom and sides of the pan.

FILLING-
Using an electric mixer on high speed, combine cream cheese, sugar,
eggs and flour and mix until smooth. Add vanilla and sour cream and mix
just until blended.
Pour 1/2 of the batter into prepared crust. Cut cookie dough into golfball
sized chunks and drop into batter.
Sprinkle in chocolate chips.
Pour over remaining batter.
Bake for 60 minutes. Turn off the oven and open the door to the broil
position.
Allow cake to remain in the oven 30 more minutes.
Refrigerate until ready to serve.
To serve, remove the sides of the pan and top with fresh whipped cream.
Sprinkle with additional chocolate chips and chopped walnuts.

Source: The Olive Garden.