Copy Cat Desserts

[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.

[kaci]

Olive Garden's Chocolate "White" Lasagna Desert


Comments
White Chocolate Lasagna

1 12. oz bag semisweet chocolate chips
2 tablespoons shortening
1 12 oz. bag white baking chips
2 tablespoons shortening
1 gallon chocolate ice cream, softened
1-cup creamy peanut butter
1-cup chocolate flavored syrup, if desired
1 cup sweetened whipped cream, if desired
Fresh mint leaves, if desired

1.Line two 9x13 pans with aluminum foil, leaving 1" overhanging on two opposite sides of pan. Melt chocolate chips and 2 tbsp. shortening in one qt. saucepan over low heat, stirring frequently. Divide melted chocolate
evenly between 2 pans and spread into thin, even layers. Freeze 10 minutesor until firm; remove from pan, using foil to lift, and return to freezer.

2. Wash saucepan. Line pans with foil again. Repeat above procedure with white chocolate chips.

3. Line 1 9x13 pan with plastic wrap; set aside. Beat half each of the ice cream
and peanut butter in large bowl with electric mixer on med. speed until just mixed.

Repeat with remaining ice cream and peanut butter in second bowl.

4. Remove all chocolate layers from freezer; peel foil from each layer as it is used. Place 1 white chocolate layer in bottom of plastic lined pan. Carefully spread 1/3 of ice cream mixture on top. Add 1 semi-sweet chocolate layer spread 1/3 of the ice cream mixture. Add 1 white chocolate layer; spread
with remaining ice cream.

Top with remaining semisweet chocolate layer. Cover and freeze at least 12 hours.

5. Place pan upside down on cookie sheet. Place hot towels on bottom of pan
Remove pan and plastic. For serving pieces, cut into 5 rows by 3 rows.

Place pieces on plate.

Drizzle with chocolate syrup.
Garnish with whipped cream and mint leaves.
Store covered in freezer.

15 servings.

From: Betty Crocker Restaurant Recipes, Feb 2001

TSR Message Boards
Clone Recipe Board

Gourmet Gal
Member posted 06-11-2001 01:03 PM

Source: TopSecretRecipes.com

[kaci]

Olive Garden Brownies & Creme Extreme


2 3/4 cups powdered sugar
1/2 cup granulated sugar
1 1/8 cup butter or margarine
3 eggs
1 cup cocoa powder
2 cups flour
1/4 cup milk
1/2 cup coarsely chopped walnuts

Beat both sugars and butter with mixer on medium speed until smooth.
Add the eggs, one at a time, and beat well.

Combine the cocoa and flour. Gradually blend into the egg mixture.
Slowly add the milk on low speed. Add nuts and mix.

Bake in a greased 16" x 9" baking dish at 315° F, for 25 minutes. After
brownies cool, cut into 1" cubes. Place brownies in a roasting pan.

12 egg yolks
1 3/4 cups sweetened condensed milk (like Eagle Brand)
3 3/4 cups heavy cream

Beat egg yolks until smooth. Mix egg yolks and milk until smooth on low
speed. Add cream and mix on low speed until smooth. Pour the custard
mix over brownie cubes and bake at 300°F, about 1 hour and 50 minutes
or until firm in the center.

Source: Copycatrecipearchive

[kaci]

Olive Garden Brownie Banana Funtastico


Notes:
Add a little pizzazz to your next gathering.

Ingredients:
1 package Brownie mix
1 envelope Whipped Topping mix
1/2 Cup Milk
1 package instant banana/chocolate/strawberry pudding
1 Cup Milk
As Needed:
bananas
Chocolate Topping
Pineapple Topping
Maraschino Cherries
Chopped Nuts
Whipped Cream
Banana Mousse


Preparation:
Prepare brownie mix according to package directions. Beat whipped topping mix and add 1/2 C. milk at high speed with an electric mixer for 5 minutes. Transfer topping to a separate bowl and reserve. Do not wash mixer bowl. Add your choice of pudding mix to bowl and 1 cup of milk. Mix on low speed for 2 minutes. Fold in whipped topping into pudding., by hand or on very low speed until well mixed. Chill while assembling banana splits. Place a brownie in the bottom of a large bowl. Spread brownie with pineapple topping. Split a banana in half lengthwise and place it next to the brownie on either side. Place desired amount of banana mousse on top of the brownie. Top with whipped cream, chocolate topping, nuts and a cherry

[kaci]

Olive Garden Black Tie Mousse Cake

Bottom layer.
Ordinary cake mix. I used devil's food. I lined the bottom of a spring form pan with foil and then pan grease. For you bakers that will follow. It's better than Pam and releases every time. Just line the bottom with a thin layer of cake batter and bake for 15 - 20 minutes or until springs back. Let cool
Use the rest of the batter for cup cakes for the kids. (They won't know what
they are missing)

Second layer. : Dark chocolate cream mousse

1 teaspoon Knox unflavored gelatin
1-tablespoon cold water
2 Tablespoons boiling water
1/2 cup semi sweet chocolate
8 oz cream cheese room temp. (very important)

Melt the chocolate in a double boiler and let cool to room temp. Cream the
cheese and the add the chocolate when it is cooled. If not the chocolate will
Make sure that it is blended well. A tiny bit of vanilla wouldn't hurt at this point
either. Not too much or it'll get soupy. While the chocolate is cooling soften the gelatin with cold water and then add the boiling water. Stir until dissolved. Cool. Start whipping the cream. Let it thicken before you start adding the sugar, then the gelatin that is cooled. Continue to whip until stiff peaks form. Fold 1/4 into the chocolate mixture to lighten. Then fold the remainder in. Spread on the cake and put in the fridge. Freeze for a quick set.

Third layer. Italian Custard Mousse

The original called for 3 egg yolks but 2 will work because of the gelatin so

2 egg yolks
1/4 cup sugar
3 Tablespoons flour sifted
1 teaspoon Knox gelatin
1 3/4 cup heavy cream
1-teaspoon vanilla

Beat egg yolks until lemon colored. Add sugar flour gelatin then beat until mixed.
Bring cream to a boil then add vanilla. Add a small amount to egg mixture mixing Constantly so eggs won't cook. Then add that back to the cream mix and put back on heat stirring constantly till it begins to thicken. Let stand about 5-10 minutes to cool a little and then pour on the chocolate layer.

Final layer the ganache.

1 1/2 cups heavy cream
2 Tablespoons butter
18 oz semisweet chocolate


Bring butter and cream to boil and pour over chocolate and let set for 5 minutes then stir. It will start to thicken. Pour on top of cake and put back in the fridge. Let this alone for 30 minutes (if you can) and cut with a sharp knife dipped in hot water. Run the knife around the edge of the pan before you release it. Hopefully it's not nonstick like mine. Then a parchment collar would work. Be careful with the chocolate that you use. I think Hershey's semisweet special bars might work best.
I used Guittard and it was a bit sharp. Have fun and don't eat it all in one sitting.


Source: TopSecretRecipes.com

[kaci]

Olive Garden's Berry Crostada


DOUGH:
2 cups all-purpose flour
2 sticks unsalted butter, very cold and cut into small cubes
About 1/4 cup ice water

FILLING:
2 to 3 cups assorted summer berries
1/4 cup packed light-brown sugar, plus 1 tablespoon
1 tablespoon flour

TO MAKE THE DOUGH:
whirl the flour in a food processor. Add the butter and pulse the machine about 15 times, or until the mixture resembles coarse cornmeal.

Add just enough water until the dough pulls away from the sides of the machine. Wrap the dough in foil for at least two hours, or overnight.

In a bowl, gently mix the berries, quarter cup of sugar and the flour.

Preheat the oven to 450 degrees.

Working on a floured surface, roll out the dough into a large circle, about 12 to 14 inches wide. Place on an un-greased cookie sheet.

Place the berry filling in the middle of the dough, leaving an outside border of 1 1/2 to 2 inches. Drape the edges of dough over the filling and press down lightly to crimp the edges. Sprinkle the top with the remaining tablespoon sugar. The dough won’t cover the filling completely.

Bake on the middle shelf for about 25 minutes, or until the dough is golden brown and the filling is tender and bubbling.

Serve hot or at room temperature.

[kaci]

Olive Garden Apple Praline Cheesecake


Crust:
1 cup graham cracker crumbs
2 tablespoons. sugar
2 tablespoons. butter

Melt butter in a small saucepan or in a microwaveable bowl in the microwave. Stir in crumbs and sugar until thoroughly blended. Press into the bottom of a 9 inch spring form pan. Set aside.

Apple Mix:
1/4 cup butter
1/2 cup light brown sugar
2 lbs. red delicious apples, peeled, cored and diced into 1/2 inch pieces
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice

In a dutch oven, melt butter over low heat, add brown sugar, apples, cinnamon, nutmeg and allspice. Simmer over low heat until apples are soft, but still hold their shape. Cool mixture to room temperature and reserve.

Praline Topping:
1 1/2 cups dark brown sugar
1/2 cup butter, softened
1 cup pecan pieces

In a small bowl mix all ingredients together with a fork until well incorporated. Reserve


Apple Cheesecake:
2 - 8 oz. packages, cream cheese, softened
1/2 cup granulated sugar
3 large eggs
1 cup heavy whipping cream

In a large bowl, with an electric mixer, cream together sugar and cream cheese on medium speed until light and fluffy. Beat in the eggs one at a time until smooth. Add the cream and continue beating until the mixture is thick and creamy. Gently stir in the cooled apple mix by hand. Pour into the prepared spring form pan. Spread praline topping over the top. Bake at 350 degrees for 1 hour and 20 minutes. allow to cool to room temperature before removing the sides of the pan. Refrigerate until ready to server. Garnish with whipped cream.

Serves 12


Source: The Olive Garden

[kaci]

Olive Garden Apple Carmelina


This is Olive Garden's famous low fat dessert. You can enjoy this one at home


Ingredients
Makes 4-6 servings

Topping
3/4 cup Flour
5 tablespoons Butter ( Softened )
1/4 teaspoon salt
1/2 cup Brown Sugar
1/4 cup Sugar
Filling
2 (20 oz.) Cans Sliced Apples (drained )
1/2 cup Sugar
1/2 teaspoon Apple Pie Spice
1/4 cup Brown Sugar
1/4 cup Flour
1/4 teaspoon Salt Methods/steps

Mix apples, 1/2 cup sugar, apple pie spice, 1/4 cup brown sugar, salt, and flour together, stir well. Pour into a lightly buttered 8" x 8" baking dish.
Place the topping ingredients together in a bowl. Mix then flour, salt, sugars and blend well. Add and work in the softened butter to the topping ingredients. Mixture should look like coarse meal. Sprinkle over apples and place in a preheated oven at 350 degrees for 30 - 35 minutes. Serve topped with your favorite vanilla ice cream and a drizzle of caramel sauce.

I love apple pie and this makes a nice lower calorie alternative - I can\'t get apple spice so I use Cinnamon and Nutmeg instead. If you want to be sinful make double the topping, as the suggested quantity is a bit on the mean side. Wonderful with good quality Vanilla ice cream and a little caramel sauce.

[kaci]

Olive Garden Andes Mint Pie

1 box brownie mix
1 quantity of mint mousse *below
1 cup semi-sweet choc chips
1/4 cup milk, or cream, or half and half
1 package andes mints.
Mix brownies according to package directions. pour into a lightly greased
springform pan and bake according to package directions.

Mint mousse:
1 cup chopped andes mints (better to use the mostly green ones for color)
6 eggs, separated
3/4 cup heavy cream
In microwave, for about 15 seconds, melt the mints. Set up a double boiler on the stove (best to use a metal bowl.) Place egg yolks on top of double boiler and whisk using a wire wisk until pale yellow and frothy. add melted mints and mix until combined. The mix will get stiff. In a separate bowl, using a hand blender, whisk egg whites until stiff. Fold the egg whites into the mint and egg yolk mixture a little bit at a time.
Next, whip up the heavy cream with a hand-held blender until thick. Fold this a little at a time into the egg and chocolate mix. If you like, you can add a few drops of green food coloring, but it's not neccessary for taste.

Top the cooled brownie with the mousse mixture and leave to set in the
refrigerator. Next, heat the cream, milk, or half & half in a pan on the stove. (Non-stick pans work best) Add the chocolate chips and melt and continually stir over a low heat until you have a chocolate sauce.
Top the cooled pie with the chocolate sauce. Decorate with andes mints.
Also, if you wish, you can crush more andes mints and when the pie is set and chilled, brush the sides with melted chocolate and press on the crushed mints.

[kaci]

Red Lobster Vanilla Bean Cheesecake


Just make a basic cheesecake recipe but scrape out 2 vanilla beans and add to the batter.

For the White Chocolate mousse..to be added AFTER u bake and cool ur cheesecake.
1 cup white chocolate chunks
1 (8 oz.) container whipping cream
1 (8 oz.) package cream cheese, softened
1/3 cup powdered sugar

Heat white chocolate and 3 tablespoons whipping cream in a heavy saucepan over low heat, stirring often until chocolate is melted.
In a large bowl, beat cream cheese and powdered sugar. While beating, slowly add white chocolate mixture until smooth. In chilled small bowl, beat remaining whipping cream until stiff peaks form. Fold into white chocolate mixture.
Spread over baked and cooled cheesecake.
Refrigerate until firm.
You can also put white chocolate shavings on top.

[kaci]

Red Lobster Fudge Overboard


Menu Description - "A warm chocolate-pecan brownie served with vanilla ice cream, topped with chocolate sauce & whipped cream."


Servings: 8

FOR THE PECAN BROWNIES:

1 (13 x 9 family size) package of brownie mix
egg (use the fewest number of egg(s) as required by package directions, too many eggs make brownies that taste like cake)
oil according to package directions
1/2 cup chopped pecans

FOR THE CHOCOLATE SAUCE:

4 unsweetened chocolate squares (Baker’s®)
1/2 cup butter
3 cups sugar
1 can (12 ounce) evaporated milk (Carnation®)
1/2 teaspoon salt

FOR TOPPING:

1 can of Reddi whip® whipped cream

TO MAKE THE PECAN BROWNIES: Follow the directions of the brownie mix, then add 1/2 cup chopped pecans. Pour mixture into pan. Bake according to package directions.

TO MAKE THE CHOCOLATE SAUCE: Melt chocolate and butter in a large, heavy saucepan over low heat, stirring constantly. Add sugar, 1 cup at a time, alternately with evaporated milk, beginning and ending with sugar; stir constantly over medium heat 5 minutes or until smooth. Stir in salt.

TO SERVE: You can microwave the brownie and chocolate sauce in separate dishes to make it hot for your dessert. Place a scoop of ice cream over brownie after micro waving. Drizzle hot chocolate sauce over ice cream. Finish by topping with whipped cream.


Recipe from: Famous Restaurant Recipes
by Sallie Stone

[kaci]

Red Lobster Easy Cheesecake


Ingredients:
10 oz Pk Lorna Doone cookies;crush
1/4 lb Butter; melted
1/4 cup Sugar
1 Env Knox unflavored gelatin
16 oz Cream cheese; room temp
8 oz Sour cream
2 lg Eggs
2 tablespoons Butter
2 tablespoons Cornstarch
1 cup Sugar
1 teaspoon Vanilla
Crushed cookie crumbs; for garnish

Instructions:

CRUST-Mix crumbs with butter, sugar and gelatin.
Pat out evenly over bottom of greased 9" springform pam.
Bake at 350~ exactly 8 minutes.
FILLING-Beat with electric mixer cream cheese, sour cream, eggs, butter, cornstarch, sugar and vanilla.
When the filling is perfectly smooth and creamy pour into crust.
Return to 350~ oven and bake 30 to 35 minutes or until a knife inserted comes out clean.
Cool in pan on rack 20 minutes before releasing springform from the cake.
Cool another 20 minutes before cutting.
Sprinkle top with cookie crumbs.


Source: Gloria Pitzer's Secret Recipes Newletter.

The Original Cloner of Recipes

[kaci]

Red Lobster's Chocolate Lava Cake


Nonstick cooking spray
6 1-ounce semisweet chocolate squares, coarsely chopped, best
quality preferred
10 tablespoons unsalted butter or margarine, at room temperature
1/2 cup granulated sugar
1/2-cup all-purpose flour
3 tablespoons unsweetened cocoa powder
3/4-teaspoon baking powder
3 large eggs, at room temperature
1 10-ounce package frozen raspberries, thawed and puréed in blender
Fresh raspberries, optional
1/2-cup heavy cream, softly beaten
Fresh mint sprigs, optional
Confectioners' sugar for dusting, optional

1. Spray inside 6 individual soufflé dishes or custard cups with nonstick cooking spray; set aside. In small heavy saucepan over low heat, melt chocolate, stirring until smooth. Add butter and sugar; stir until melted. Pour chocolate mixture into large bowl. In small bowl, mix together flour, cocoa, and baking powder.

2. With electric mixer at medium-high speed, beat chocolate mixture; add eggs and flour mixture; beat about 6 minutes until thickened.

3. Divide mixture evenly among prepared dishes; cover with plastic wrap. Freeze at least 2 hours or overnight.

4. Heat oven to 375 degrees F. Remove and discard plastic from frozen cakes. Bake 15 to 18 minutes, until edges are set and center is moist.

5. Cool cakes slightly before inverting onto serving platters. Decorate as pictured with raspberry purée and, if desired, fresh berries, mint sprigs, and a dusting of confectioners' sugar.

Makes 6 servings.


Contributed By: Rudy2
Date: 23-Aug-1999
Source: I Dunno4 Recipes

[kaci]

Red Lobster's Cheesecake


Crust:

10 oz. package Lorna Doone cookies, crushed
1/4 lb. melted butter
1/4 cup sugar
1 envelope knox gelatin

Filling:

16 oz. cream cheese
8 oz. sour cream
2 eggs
2 tablespoons butter
2 tablespoons cornstarch
1 cup sugar
1 teaspoon vanilla
crushed cookie crumbs for garnish

Crust: Mix crumbs with butter, sugar, and gelatin. pat out evenly over bottom of a greased 9: springform pan. Bake at 350° for exactly 8 minutes.

* Filling: Beat with electric mixer; cream cheese, sour cream, eggs, butter, cornstarch, sugar and vanilla. when filling is perfectly smooth and creamy, pour into crust. Return to 350* oven and bake 30-35 minutes or until knife inserted in the center comes out clean. Cool 20 minutes before cutting. sprinkle top with cookie crumbs.

[kaci]

Red Lobster Bananas Foster Cheesecake


Crust:
3/4 cup all purpose flour
3/4 cup finely chopped pecans
4 tablespoons unsalted butter (1/2 stick)
3 tablespoons sugar
2 tablespoons golden brown sugar (packed)
1 1/2 teaspoons vanilla extract

Filling:
2 packages Neufchetel or cream cheese, room temperature
1 1/4 cups sugar
2 tablespoons cornstarch
3 large eggs
2 cups pureed bananas (about 4 bananas)
1 cup sour cream (regular or low-fat)
1 1/2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1 tablespoon ground cinnamon
1 pinch salt

Topping:
1 cup regular or low-fat sour cream
1/4 cup sugar
1/4 teaspoon vanilla extract
1 (17-ounce) jar caramel sauce
2 tablespoons dark rum
2 bananas, sliced

Position rack in center of oven and preheat oven to 350 degrees F.

Wrap outside of 9-inch diameter springform pan with 3-inch-high sides with heavy-duty foil.

Combine flour, pecans, butter, sugar, brown sugar and vanilla in large bowl. Mix well. Press mixture onto bottom of prepared pan.

Using electric mixer, beat cream cheese in large bowl until smooth. Gradually beat in sugar. Beat in cornstarch. Add eggs, one at a
time, beating until just blended after each addition. Add pureed banana, sour cream, lemon juice, vanilla, cinnamon and salt. Beat just until combined.

Transfer filling to crust-lined pan. Place pan in large roasting pan. Add enough hot water to roasting pan to come one inch up sides of springform pan.

Bake until center of cake is just set, about 1 hour 15 minutes. Remove cake from oven. Maintain oven temperature.

Meanwhile, prepare topping. Mix together sour cream, sugar and vanilla in small bowl until well blended. Spread topping over cheesecake. Bake until topping is set, about 10 minutes. Turn off oven. Let cake stand in oven until cooled to room temperature,
about 2 hours.

Refrigerate cake until well chilled. Cover and refrigerate overnight. Cut around cake to loosen; remove pan sides. Transfer cake to platter. Warm caramel sauce in small saucepan over low
heat, stirring often. Mix in rum. Drizzle some sauce decoratively over cake. Arrange bananas atop cake. Cut cake into wedges and serve with sauce.

Yield: 10 servings

worldfamousrecipes

[kaci]

Dollywood's Pecan Cheesecake Pie

8 oz. softened cream cheese
1/3 cup sugar
1 t vanilla
1 large egg 1
1/4 cup chopped pecans
3 large eggs
1 cup light corn sryup
1 t vanilla
1/2 cup sugar 1 (10 inch) pie shell


Preheat oven to 350 degrees F.

In bowl blend cream cheese, sugar and vanilla and egg. Mix until smooth.

Pour into an unbaked 10 inch pie crust. Sprinkle with pecans.

In another bowl blend remaining ingredients.

GENTLY pour over nuts. Bake 50 to 60 minutes or until center is just set.

[Andres]

hI PLEASE i NEED HELP TO GET THE cHRIS oUTRAGEOUS CHOCOLATE CAKE FROM Cheesecake Factory, or the white chocolate raspberry cheesecake fromk olive Garden, thanks....

[Kitchen Witch]

Check the Secret Recipe forum.

[Trackm0m2]

Hi
I havent been on here for along time and hope I am in the right place, if not
by all means please help me get to the right place.
I live in San Antonio, Texas and recently ate a Outback Steak House and they
had the most delicious Carrot Cake. It didnt have the normal raisins but seemed
like crushed pineapple. Is there anyway that I could see if that recipe could be
gotten?
Tks for your help
Diane

[Kitchen Witch]

this one is not from Outback -

3 cups grated carrots
2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
4 eggs
3/4 cup vegetable oil
3/4 cup apple sauce
1 1/4 teaspoons vanilla extract
1 (8 ounce) can crushed pineapple with juice
3/4 cup chopped pecans

3 1/2 cups confectioners' sugar
1 (8 ounce) package Neufchatel cheese (or Cream Cheese)
1/2 cup butter, softened
1 1/4 teaspoons vanilla extract
1 cup chopped pecans


Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, combine grated carrots, flour, white sugar, baking soda, baking powder, salt and cinnamon. Stir in eggs, oil, apple sauce, 1 1/4 teaspoon vanilla, pineapple and 3/4 cup chopped pecans. Spoon batter into prepared pan.
Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

To Make Frosting: In a medium bowl, combine confectioners' sugar, Neufchatel cheese, 1/2 cup butter or margarine and 1 1/4 teaspoons vanilla. Beat until smooth, then stir in 1 cup chopped pecans. Spread on cooled cake.

[toota]

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