Copy Cat Desserts

[b-man]

Any and all copy cat dessert recipes are appreciated and welcome here!



Aline & B-man

[Ohiojude]

Baker's Square French Silk Pie

Serves/Makes: 8
Ingredients:
1 (9") prepared pie crust
1 small box instant chocolate pudding substitute buttermilk for milk
1 env Knox gelatin
1/4 cup cold water
9 ounces container cool whip
1 whipping cream, whipped
1 chocolate shavings
Directions:
Prepare small box instant pudding, using buttermilk instead of milk; set aside.
Prepare 1 envelope Knox gelatine with 1/4 cup cold water. Use glass measuring
cup to mix gelatine. Set mixture in a pot or pan of hot water, while still in
the cup, to help dissolve gelatine. Gelatine is dissolved when mixture is clear.




Wire whisk gelatine into pudding and fold in the 9 oz. cool whip. Pour into
prepared crust; chill. Apply whipping cream on top before serving. Garnish with
chocolate shavings.

[Ohiojude]

Entenmanns Fat-Free Chocolate Cupcakes
CDKitchen http://www.cdkitchen.com


Serves/Makes: 1 dozen Ready In: 30-60 minutes

Ingredients:
1 Small Jello cook and serve chocolate pudding
1/2 cup Non-fat dry milk powder
1 tablespoon Unsweetened Hershey's cocoa
1/2 cup Sugar
1 cup Self-rising flour
4 Egg whites -- beat with
1 pinch Salt in 1-1/2 qt bowl
1 teaspoon Vanilla
4 ounces Applesauce
1/4 teaspoon Baking soda
Directions:
In medium mixing bowl combine jello powder, dry milk, cocoa, sugar and flour.

Set aside. With electric mixer, beat alternately into the egg white mixture a
cup at a time with the vanilla, applesauce and baking soda, which have been
mixed together. Beat 2 minutes after last addition.
Divide batter equally
between 12 paper-line cupcake wells. Bake at 350~ about 18-20 minutes or until
tester comes out clean. Cool in pan on wire rack 10 minutes then remove.

[persephone1946]

The Cheesecake Factory® White Chocolate Raspberry Truffle® Cheesecake

Crust
1 1/2 cups chocolate cookie crumbs
or 20 crumbled Oreo cookies (filling removed)
1/3 cup margarine, melted

1/2 cup raspberry preserves
1/4 cup water
4 8-ounce pkgs. cream cheese
1 1/4 cups granulated sugar
1/2 cup sour cream
2 teaspoons vanilla extract
5 eggs
4 ounces white chocolate, chopped into chunks

Optional Garnish
2 ounces shaved white chocolate
whipped cream

1. Preheat oven to 475 degrees. Place a large pan or oven-safe skillet filled with about 1/2-inch of water into the oven while it preheats. This will be your water bath.
2. Combine the raspberry preserves with 1/4 cup water in a medium microwave-safe bowl. Heat for 1 1/2 minutes on high in your microwave. Stir until smooth. Strain to remove the raspberry seeds (toss 'em out), then let the strained preserves sit to cool, then put the bowl in the refrigerator until later.
3. Measure 1 1/2 cups chocolate cookie crumbs (or crush 20 Oreo cookie wafers -- with the filling scraped out -- in a resealable plastic bag) into a medium bowl. Mix in 1/3 cup melted margarine. Press the crumb into a 9-inch spring form pan that has been lined on the bottom and side with parchment paper. Use the bottom of a drinking glass to press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side. Wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. Put the crust in your freezer until the filling is done.
4. Use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. Mix for a couple minutes or until the ingredients are smooth and creamy. Be sure to scrape down the sides of the bowl. Whisk the eggs in a medium bowl and then add them to the cream cheese mixture. Blend the mixture just enough to integrate the eggs.
5. Remove the crust from the freezer and sprinkle 4 ounces of white chocolate chunks onto the bottom of the crust. Pour half of the cream cheese filling into the crust. Drizzle the raspberry preserves over the entire surface of the filling. Use a butter knife to swirl the raspberry into the cream cheese. Just a couple passes is fine, you don't want to blend the raspberry and cream cheese together too much. Pour the other half of the filling into the crust.
6. Carefully place the cheesecake into the water bath in the oven. Bake for 12 minutes at 475 degrees, then turn the oven down to 350 degrees and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color. Remove the cheesecake from the oven to cool. When the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours.
7. Before serving, sprinkle the entire top surface of cheesecake with 2 ounces of shaved white chocolate. To serve, slice the cheesecake into 12 equal portions. Apply a pile of canned whipped cream to the top of each slice and serve.
Makes 12 servings.

[wildbillcudas]

Bishop's Pie

1 lg pkg (6oz) instant vanilla pudding 1qt (4c) vanilla ice cream
1 lg pkg(6oz) instant chocolate pudding 9oz Cool Whip
2c milk Plain Hershey bar
1 graham cracker crust

Mix both puddings with milk. Add Ice cream. Put this into the crust and freeze. Before serving, top with Cool Whip and Hersheys pieces and curls.

[patm099]

Morrison's Cafeteria Sweet Potato Pie

1 unbaked 9" deep dish pie shell
1 lb sweet potatoes, cooked/peeled/mashed
2 large eggs, beaten
1 cup sugar
1/8 tsp nutmeg
2 Tbsp all purpose flour
1/2 cup plus 2 Tbsp milk
9 Tbsp butter, melted
3 Tbsp light corn syrup
1/4 tsp vanilla extract

With an electric mixer, beat sweet potatoes until smooth. Add eggs and beat 2-3 minutes. Combine sugar, flour and nutmeg. Stir to blend. Add to potato mixture and mix well. Add milk and stir well. Add melted butter, corn syrup and vanilla. Beat until mixed thoroughly. Pour into unbaked pie shell. Bake @ 400 degrees for 10 minute then reduce temperature to 375 degrees and bake for 30-35 minutes longer. Cool on a wire rack.

[Ohiojude]

Hey Patm099

I have never had sweet potatoe pie, I love sweet potatoes, I eat them alot. What would you compare the taste of this to? I wondered if I make this if I would like it??

thanks in advance for your help
j

[winkerbean]

Originally Posted by Ohiojude

Hey Patm099

I have never had sweet potato pie, I love sweet potatoes, I eat them alot. What would you compare the taste of this to? I wondered if I make this if I would like it??

thanks in advance for your help
j

I am a retired cafeteria cook for a school. In the fall we always made a harvest pie, the kids thought it was pumpkin pie and ate it up. It was made out of sweet potatoes no pumpkin. If you cook and mash the sweet potatoes and they add your brown sugar and condensed milk and eggs plus the pumpkin spice you cannot tell the difference.

[b-man]

Originally Posted by winkerbean

I am a retired cafeteria cook for a school. In the fall we always made a harvest pie, the kids thought it was pumpkin pie and ate it up. It was made out of sweet potatoes no pumpkin. If you cook and mash the sweet potatoes and they add your brown sugar and condensed milk and eggs plus the pumpkin spice you cannot tell the difference.

Great suggestion winkerbean... be sure to post more of your cooking creations. I'm sure they'll be a hit with all the members here.

And.....WELCOME to RecipeSecrets. Now that you have your first post
(and a great one) behind you, your a veteran! Everyone here is wonderful to offer assistance when needed. Judging by your cooking background, you'll be the "go-to" person, for help and suggestions! Looking forward to many more great recipes from you! Once again, WELCOME!

B-man

[Aline]

New York's Serendipity's Frrrozen Hot Chocolate

After 50 years of keeping the recipe for its Frrrozen Hot Chocolate a secret, Serendipity 3 restaurant in New York City finally spills the beans on how to make this much-loved drink at home. And it's super-simple!

6 half-ounce pieces of a variety of your favorite chocolates
2 teaspoons of store-bought hot chocolate mix
1-1/2 tablespoons sugar
1-1/2 cups milk
3 cups of ice
Whipped cream
Chocolate shavings


Chop the chocolate into small pieces. Place it in the top of a double boiler over simmering water. Stir occasionally until melted. Add the hot chocolate mix and sugar. Stir until completely melted. Remove from heat and slowly add ½ cup of milk until smooth. Cool to room temperature.

In a blender, place the remaining cup of milk, the room-temperature chocolate mixture and the ice. Blend on high speed until smooth and the consistency of a frozen daiquiri. Pour into a giant goblet and top with whipped cream and chocolate shavings.

Get Serendipity 3's own chocolate mix at www.serendipity3.com.

[patm099]

Reply to Ohiojude

Sorry I didn't get back to you sooner. Have been working at the Hurricane Katrina Relief Shelter in Tupelo, MS and time is (almost) as scarce as cheap gas!

If you like marshmallow sweet potato casseroles or any type of sweet potato dish "doctored up" with sugar, you will like this. It is not as sweet as anything made with marshmallows but it is definitely sweeter than a baked sweet potato.

It would definitely be comparable to pumpkin pie (but better in my opinion).

Hope you decide to try it and enjoy it. Let us know.

patm099

[persephone1946]

Girl Scout Cookies Thin Mints
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

Coating
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 excess chocolate runs off, and then place the cookies side-by-side on a wax paper - lined baking sheet. Refrigerate until firm.

Makes 108 cookies.

[b-man]

Cheesecake Factory Banana Cream Cheesecake


Ingredients:

20 vanilla sandwich 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 (about 2)
1/2 cup whipping cream
2 teaspoons vanilla extract

Preheat oven to 350 degrees F.

Place cookies in a blender; process with on/off pulse until finely
crushed. Add margarine; process with pulses until blended. Press
crumb mixture onto bottom of 10-inch springform pan; refrigerate.

Beat cream cheese in large bowl with electric mixer at medium speed
until creamy. Add sugar and cornstarch; beat until blended. Add eggs,
one at a time, beating well after each addition. Beat in bananas,
whipping cream and vanilla extract. Pour cream cheese mixture into
prepared crust. Place pan on cookie sheet and bake 15 minutes. Reduce
oven temperature to 200 degrees F (DO NOT forget to reduce
temperature - very important) and continue baking 75 minutes or until
center is almost set. Loosen edge of cheesecake; cool completely on
wire rack before removing rim of pan. Refrigerate cheesecake,
uncovered, 6 hours or overnight.

Allow cheesecake to stand at room temperature 15 minutes before
serving.

B-man

[b-man]

Eatmore Bars

1 cup peanut butter
1 cup corn syrup
1/2 cup chocolate chips
1 cup brown sugar
3/4 cup peanuts
1/2 cup sesame seeds
1−1/2 cup rice krispies
1/2 cup sunflower seeds (raw, shelled)

Simmer peanut butter, corn syrup, chocolate chips, and brown sugar together for 8−10 minutes. Mix in remaining ingredients. Press onto cookie sheet.

Cool and cut into bars. Do NOT put in fridge as they'll become too hard.

B-man

[b-man]

Dunkin Doughnuts


Ingredients:

1 pkg. regular or quick−acting yeast
1/8 cup warm water (105−115 degrees)
3/4 cup lukewarm milk (scalded then cooled)
1/4 cup sugar
1/2 tsp. salt
1 egg
1/6 cup shortening
2 1/2 cups all−purpose flour

Dissolve yeast in warm water in mixing bowl. Add milk, sugar, salt, egg,
shortening and 1 cup of flour. Beat on low speed while scraping bowl for
30 seconds. Beat on medium speed, scraping bowl occasionally, 2 minutes.

Stir in remaining flour until smooth. Cover and let rise in warm place
until double, about 50−60 minutes. Turn dough onto floured surface.
Roll dough 1/2− inch thick. Cut with round cookie cutter. Cover and
let rise on floured baking sheets until double, 30−40 minutes. Heat
vegetable oil in deep fryer or Dutch oven to 350. Slide doughnuts into
hot oil. Turn doughnuts as they turn golden brown, about one minute on
each side. Remove carefully from oil (do not prick surfaces) and drain.

When cool, make small hole to insert vanilla frosting. Take a sharp
knife and carefully make a large cavity inside of the doughnut to hold
the frosting. Fill the doughnuts generously with vanilla frosting and
dust heavily with powdered sugar. Makes: 12 doughnuts

VANILLA FROSTING FOR FILLING:

1/4 cup solid vegetable shortening
1/4 cup butter or margarine
1/2 tsp. clear vanilla extract
2 cups sifted confectioners sugar
1 tbsp. milk

Cream butter and shortening, gradually add sugar 1/2 cup at a time.
Add milk and vanilla, beat until light and fluffy.

B-man

[b-man]

Olive Garden Tiramisu Dessert


Ingredients:

1 Sponge cake, (10 to 12 inch about 3" tall)
3 ounces Strong black coffee, or instant espresso
3 ounces Brandy or rum
1−1/2 pounds Cream cheese or mascarpone, room temperature
1−1/2 cups Superfine/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.


B-man

[dlc47]

Thease sound really good Diane

[b-man]

Cheesecake Factory Pumpkin Ginger Cheesecake



Ingredients:

Crust
4 tablespoons butter
3/4 cup graham cracker crumbs
1/2 cup crushed gingersnaps
1 tablespoon brown sugar (or your favorite substitute)
1 teaspoon cinnamon

Filling
1 cup heavy cream, chilled
24 ounces cream cheese, softened
1 1/2 cups granulated sugar
3 large eggs
1 1/2 cups mashed pumpkin
3/4 teaspoon ground cinnamon
3/4 teaspoon powdered ginger
3/8 teaspoon ground cloves
1/4 cup pecan halves

Preheat the oven to 325 degrees F or 300 degrees F for convection oven.

To make the crust: Place the butter in a small saucepan and melt over moderate heat. Mix the graham cracker crumbs, gingersnaps, brown sugar and cinnamon in a medium bowl. Add the melted butter and mix together with a fork. Line bottom and side of 10-inch springform pan with parchment or wax paper. Spray with nonstick pan spray. Press the crumb mixture into the bottom.

Filling: Pour the heavy cream into a medium bowl and beat just until soft peaks form. Refrigerate. Beat the cream cheese (in large bowl) with an electric mixer until fluffy. Gradually add the sugar, beating well. Add the eggs one at a time, and beat the mixture until it is fluffy and pale. Stir in the pumpkin, cinnamon, ginger and cloves. Remove the whipped cream from the refrigerator and whisk lightly to re-blend. Using a spatula or flat spoon, fold the whipped cream into the cream cheese-pumpkin mixture. Pour the mixture into the prepared crust. Wrap one continuous sheet of aluminum foil around the springform pan and press firmly. Put wrapped pan in a baking pan and fill with hot water halfway up the spring from pan. Bake for 60 to 70 minutes.

Cool the cheesecake to room temperature, then refrigerate for at least 3 hours to chill thoroughly.

Remove the sides of the springform pan. Just before serving, place the pecan halves on top of the cheesecake, in a ring around the edges, to garnish.

B-man

[b-man]

Starbucks Chocolate Fudge Squares with Mocha Glaze


Ingredients:

1/2 cup unsalted butter, at room temperature (1 stick; see note)
1 cup granulated sugar
1 egg
1 cup all-purpose flour
1/4 teaspoon baking powder
2 ounces unsweetened chocolate, melted
1/2 cup milk
1 teaspoon vanilla extract
1/2 cup chopped walnuts

Glaze

1 generous cup powdered sugar
1 tablespoon unsalted butter, at room temperature
1 ounce unsweetened chocolate, melted
1 teaspoon vanilla extract
1/4 cup brewed double strength coffee, preferably
made from dark roasted beans

Preheat oven to 350 degrees F. Butter an 8-inch square baking pan.

To make fudge squares: In a large bowl, cream the butter with the sugar and the egg.

In a small bowl, sift together the flour and baking powder. Add to the butter mixture. Then add the melted chocolate, being careful not to over beat. Add the milk, vanilla extract and walnuts, stirring just to blend.

Pour the batter into the prepared pan. Bake until the edges begin to pull away from the sides of the pan and the top springs back when pressed lightly, about 30 minutes. Allow the cake to cool completely. Meanwhile, make glaze.

To make glaze: In a medium bowl, combine the powdered sugar, butter, chocolate and vanilla extract. Stir in the coffee and whisk until smooth.

Refrigerate the glaze until cool, then pour over the top of the cake and cut the cake into squares.

NOTE: Use real butter or stick margarine. Do not substitute reduced-fat spreads: their higher water content often yields less-satisfactory results.


B-man

[b-man]

Stone's Creek Restaurant Mile High Lemon Chiffon Pie

This pie towers nine inches at its peak. Its nickname is the "Lap-Lander" because so many dump it over. Gourmet magazine named it one of the top ten pies in the nation in its August 2001 issue. Over the years, the restaurant also has been featured in National Geographic and the Saturday Evening Post. Five generations of Stones have served up lemon pie and other specialties to generations of Iowans.

Ingredients:

Baked pie shell
8 egg yolks, slightly beaten
1 cup granulated sugar
Juice from 2 lemons
2 lemon rinds, grated
Salt to taste
2 tablespoons unflavored gelatine
1/2 cup cold water
8 egg whites, beaten
1 cup granulated sugar

Cook egg yolks, 1 cup sugar, juice from two lemons, grated lemon rind and salt in a double boiler, stirring frequently until it reaches the consistency of thick custard.

Soak gelatine in cold water until dissolved. Add to hot custard and let cool.

Beat the egg whites stiff, but not dry. Beat in 1 cup sugar gradually and then beat again. Fold cooled custard into beaten egg whites. Put into baked pie shell and chill three hours. Serve with whipped cream.

B-man

[kaci]

Sweet Serendipity Miss Milton's Lovely Fudge Pie


This is it, the decadent pie that seduced the seductive Marilyn Monroe. She simply couldn't get enough of it. Patch brought this recipe with him from Arkansas, where it was named for his sister Milton.

For the pie:

Unsalted butter, for the pan
1/4 cup all-purpose flour
3 tablespoons cocoa
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, cold
4 ounces (4 squares) bittersweet chocolate, chopped
3 large eggs
1 cup sugar
1 teaspoon vanilla extract
1/4 cup sour cream
Confectioners' sugar, to garnish

For the coulis:
1 pound fresh or frozen raspberries (if frozen, thaw completely)
1 tablespoon cornstarch
2 tablespoons sugar


To make the pie: Preheat your oven to 325 degrees. Butter an 8-inch round pie pan and line with parchment paper.
Sift together the flour, cocoa, baking powder, and salt. In a double boiler over hot water, carefully melt the butter and chocolate, stirring to mix. In a large bowl, whisk the eggs, sugar, vanilla, and sour cream together. Add the melted chocolate and mix completely. Fold in the flour mixture and stir only until the batter is uniformly brown.

Pour the batter into the prepared pan. Bake for 30 to 40 minutes, just until the batter is set and no longer jiggles when touched. Do not overbake; it should be moist and slightly gooey.

While the pie bakes, make the coulis: Purée the berries and pass through a sieve (if you are using fresh berries, you may wish to reserve a few to use as a garnish when serving). Mix the cornstarch with a little cold water until smooth. Place the berry purée, the cornstarch, and the sugar in a saucepan and heat to simmer. Cook one minute, then cool. Chill before using.

After removing the pie from oven, allow it to cool completely in the pan. Carefully turn it out of the pan, remove the parchment paper, and dust lightly with confectioners' sugar. Serve warm or room temperature with raspberry coulis.

One alluring 8-inch pie for 6 or more.


Sweet Serendipity
2004
by Stephen Bruce

Universe Publishing

[kaci]

Serendipity's Lemon Ice Box Pie

1 1/2 cups graham cracker crumbs
2 tablespoons ground cinnamon
1/2 cup unsalted butter, melted and cooled
2 (14 ounce) cans sweetened condensed milk
4 large egg yolks
1/2 cup lemon juice (4-6 lemons)
1 lemon, zest of (optional)
whipped cream


In a medium bowl, combine graham cracker crumbs, cinnamon, and butter until fully incorporated. Scrape mixture into a 9" pie pan. Using your fingers or the back of a sppon, press mixture firmly onto the base and up the sides of the pan, forming a uniform crust about 1/4" thick. Refrigerate until ready to use.
In a medium nonstick saucepan, whisk together sweetened condensed milk, egg yolks, and lemon juice until smooth. Cook custard over medium heat until very hot to the touch, about 10 minutes, stirring occasionally with a wooden spoon. Do not allow to boil.
Strain custard through a sieve into prepared pie shell. (If using lemon zest, strain through sieve into another bowl. Fold in lemon zest and pour into pie shell.) Smooth the filling, forming a slight dome in the center. Refrigerate uncovered at least 1 hour, or until set. Cover with plastic wrap and chill completely, at least another hour.
Serve wedges cold with plenty of whipped cream. Store covered in refrigerator.

[kaci]

Serendipity's Frrrozen White Hot Chocolate

6 ounces white chocolate, broken into small pieces
3/4 cup milk
6 fresh mint leaves
2 cups ice
whipped cream
maraschino cherries (optional)
candy canes (optional)
candy sprinkles (optional)


Place white chocolate in a heavy saucepan over very low heat and stir until melted. Remove from heat and whisk in half of the milk until well blended.
Place remaining milk in a blender with chocolate mixture, mint leaves, and ice. Blend at high speed until smooth and frothy and ice is pulverized.
Pour into chilled goblets and top with whipped cream. Garnish with additional mint leaves, maraschino cherries, candy canes, or sprinkles if desired.

[kaci]

Chili's Molten Chocolate Cake

By Todd Wilbur

Menu Description: "Warm chocolate cake with chocolate fudge filling. Topped with vanilla ice cream under a crunchy chocolate shell."

Get out your "easy" button for this one. While the clone recipe for this top-requested Chili's dessert is extremely simple to make -- and can even be made days ahead of time -- the resulting presentation is impressive. A chocolate fudge cake mix is all you need for the cake part of the recipe (or you can use the scratch clone recipe here). The cake batter is poured into the large cups of a Texas-size muffin pan. When the cakes are done and cooled, invert them and cut a cylindrical chunk out of the bottom where the hot chocolate is loaded. Keep the cakes covered in the fridge until dessert time. To serve, nuke each cake for 45 seconds, plop a scoop of vanilla ice cream on top, thereby concealing the fudge compartment, and top it off with a little Magic Shell (a chocolate topping that hardens on ice cream). When your diners dig into the cake, a delicious hot fudge center oozes out of the warm chocolate cake, and you're launched up to superhero status.

Ingredients

Cake
1 18.25-ounce box chocolate fudge or dark chocolate cake mix
1 1/3 cups water
1/2 cup vegetable oil
3 eggs

1 bottle Hershey hot fudge topping
8 scoops vanilla ice cream
Magic Shell chocolate topping
1. Make cake batter 'following directions on the box and pour 1/2 cup of batter into the greased cups of a large (Texas size, muffin pan. If your pan has six cups, bake the cakes in two batches of 4 cakes each. Turn all of the cakes out of the pan and let them cool.


2. The cakes will be served upside down, so you may have to slice a bit of the domed top off the cakes to help them lay flat when inverted. A serrated sandwich knife works best for this. After you've flipped over all of the cooled cakes, use a sharp paring knife to cut out a 1 1/2-inch diameter cylindrical chunk in the center of the bottom (now the top) of each cake. The hole should be about 1 1/2-inches deep. After slicing straight down into the cake in a circle, scoop out the chunk of cake with a teaspoon and discard the piece. Now you have a secret compartment to conceal the hot fudge payload.

3. Spoon about 2 tablespoons of fudge into each of the holes you've made in the cakes, then store the cakes in a sealed container in the refrigerator.

4. When you are ready to serve, heat one cake at a time in the microwave for 40 to 45 seconds on high, or until you see the fudge begin to bubble. Remove the cake from the microwave and let it rest for 30 seconds or so, then place a scoop of vanilla ice cream on top of the cake. Pour a coating of Magic Shell chocolate topping over the ice cream and serve.

Makes 8 desserts.

This is the scratch version for the box cake mix called for in the recipe.

Duncan Hines
Moist Deluxe Dark Chocolate Cake Mix

Let’s say you want to make some chocolate cake -- like the popular mixes that come in a box -- but you don’t have much of a craving for propylene glycol mono- and diesters of fats, polyglycerol esters of fatty acids, cellulose gum, mono-and diglycerides or xanthan gum. Well, if you’re making cake from a box mix, that’s what you’ll be eating. Many of those additives are what give the cake you make with Duncan Hines cake mix its deluxe moistness. The good news is we can come very close to duplicating the store-bought cake mix with very simple dry ingredients and a little shortening. By combining the dry stuff, then thoroughly mixing in the shortening, you will have a mix that is shelf-stable until you add the same wet ingredients in the same amounts required by the real stuff. It’s a great way to make good, old-fashioned chocolate cake without the hard-to-pronounce additives. Plus, this mix is the same stuff required for the Oreo cookie clone here on the site. If you can’t track down the cake mix for that recipe, you now can make it from scratch.

Ingredients
2 cups all-purpose flour
1 3/4 cups baker’s sugar (superfine sugar)
3/4 cup cocoa
2 teaspoons baking powder
1 teaspoon baking soda
1 1/4 teaspoons salt
4 tablespoons shortening

To make cake
1 1/3 cups water
1/2 cup vegetable oil
3 large eggs

1. Combine flour, sugar, cocoa, baking powder, baking soda, and salt in a large bowl. Stir to combine. Add shortening, then use an electric mixer on medium speed to blend shortening into dry ingredients. Mix until no chunks of shortening are visible. This is your cake mix, which you can keep in a sealed container for several months until you are ready to make the cake.
2. To make the cake preheat oven to 350 degrees F. Grease the sides and bottom of two 9-inch baking pans or one 13x9-inch pan. Lightly flour the greased pans.
3. Blend dry cake mix (from step #1) with water, oil and eggs in a large bowl with an electric mixer at low speed until moistened. Increase speed to medium and beat for 2 more minutes.
4. Pour batter into pans and bake for 30 to 33 minutes for 9-inch pans, and 35 to 38 minutes for 13x9-inch pan. You can also make cupcakes with the mix. They take 19 to 22 minutes.

[kaci]

Chili's Chocolate Chip Paradise Pie


What makes this dessert so special is the way it comes to your table sizzling in a cast iron skillet. Just like fajitas. The chocolate chip cookie and graham cracker crust "pie" is topped with a scoop of vanilla ice cream, and then drizzled with chocolate and caramel syrup. It's all served up in a hot skillet of cinnamon butter. Yum! If you want to prepare this one just like they do at the restaurant, you'll need one of those skillets for each serving. Small iron skillets work the best, but any 6 or 8-inch frying pan will do fine. You just have to be sure your pan is super hot to get that authentic Chili's "sizzle." If you don't have enough of the right pans for each serving, you can slide it all onto a plate. It may not have the sizzle of the real thing, but it'll still taste awesome!
Cookie Layer
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup butter (1 stick), softened
1/3 cup granulated sugar
1 egg
1 tablespoon milk
1/2 teaspoon vanilla extract
1/2 cup shredded coconut

Crust Layer
6 tablespoons butter
1/4 cup sugar
1 1/2 cups graham cracker crumbs

1 1/4 cups semi-sweet chocolate chips
1/2 cup chopped walnuts

Cinnamon Butter
1/2 cup butter (1 stick), softened
3 tablespoons granulated sugar
1 1/2 teaspoons cinnamon

9 scoops vanilla ice cream
chocolate syrup
caramel syrup
6 tablespoons chopped walnuts


1. Preheat the oven to 325 degrees.
2. Combine the flour, baking soda and baking powder in a medium bowl.
3. In a separate large bowl, beat together the butter and sugar with an electric mixer. Continue beating for about 30 seconds or until mixture turns lighter in color. Add the egg, milk, and vanilla and beat until smooth.
4. Slowly mix the dry mixture into the wet mixture. Beat until well-combined and then mix in the coconut flakes. Set this cookie dough aside for now.
5. Melt 6 tablespoons of butter in a medium bowl in the microwave on high temperature for about 30 seconds. Add the sugar and stir well for 30 seconds. Add the graham cracker crumbs and stir. Press this mixture into the bottom of a 9x9-inch baking dish or pan.
6. Sprinkle the cup of chocolate chips evenly over the graham cracker crust.
7. Press the cookie dough into the dish, covering the chocolate chips. Use flour on your fingers to keep the soft dough from sticking.
8. Sprinkle the chopped walnuts over the dough. Use your fingers to press the nuts into the dough.
9. Bake for 40-45 minutes or until the edges of the "pie" become light brown.
10. Prepare the cinnamon butter by creaming together the butter, sugar and cinnamon in a small bowl with an electric mixer on high speed.
11. When you are ready to make your dessert, heat up a small skillet over medium heat. When the skillet is hot, remove it from the heat then add about 1 tablespoon of the cinnamon butter to the pan. It should quickly melt and sizzle. Slice the "pie" into 9 pieces and place one into the hot skillet. If the "pie" has cooled, you can reheat each slice by zapping it in the microwave for 30-40 seconds.
12. Place a scoop of ice cream on top of the "pie." Drizzle chocolate and caramel syrup over the dessert and then sprinkle about 2 teaspoons of chopped walnuts over the top. Repeat for the remaining ingredients and serve sizzling in the skillet.

Makes 9 desserts.

[kaci]

Top Secret Recipes
version of
Olive Garden® Lemon Cream Cake

by Todd Wilbur


Menu Description: "Delicate white cake and lemon cream filling with a
vanilla crumb topping."

I like simple. So, to keep this clone as uncomplicated as possible, I've
designed the recipe using a common white cake mix. I picked the Betty Crocker brand, but any white cake mix you can get your hands on will do. Just note that each brand (Duncan Hines, Pillsbury, etc.) requires slightly different measurements of additional ingredients (oil, eggs). Follow the directions on the box for mixing the batter, then pour it into a greased 10-inch springform pan and bake until done. The filling recipe is a no-brainer and the crumb topping is a cinch. When your cake is assembled, stick it in the fridge for a few hours, and soon you'll be serving up 12 cloned slices of the addicting Olive Garden dessert.

INGREDIENTS:

Cake
1 18.25-ounce box Betty Crocker white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 egg whites

Lemon Cream Filling
8 ounces cream cheese, softened
2 cups powdered sugar
4 teaspoon lemon juice
1 cup heavy whipping cream

Vanilla Crumb Topping
1/2 cup all purpose flour
1/2 cup powdered sugar
1/4 cup cold butter
1/2 teaspoon vanilla extract

Garnish
powdered sugar

INSTRUCTIONS:

1. Make white cake following the directions on the box. Pour the batter
into a greased 10-inch cake pan or springform pan, and bake at 350 degrees for 40 to 45 minutes. Allow cake to cool completely when it comes out of the oven.

2. Make lemon cream filling by mixing cream cheese and powdered sugar in a
medium bowl with an electric mixer until smooth. Mix in lemon juice.

3. Whip cream in a large bowl with an electric mixer on high speed until it
forms stiff peaks. Combine cream cheese mixture with whipped cream. Stir by hand until blended.

4. Make crumb topping by combining flour and powdered sugar in a medium
bowl. Add butter and dribble in the vanilla extract. Use your hands to mix cold butter into the flour and sugar. Break butter into smaller and smaller pieces as you incorporate it into the dry ingredients. Be sure not to press the mixture together. You want to end up with a very crumbly consistency with pieces no bigger than a pea. (If you have trouble making small crumbs, pop the bowl into your fridge for a few minutes.) Chill this crumb topping until you are ready to use it.

5. When the cake is cool, slice it in half through the middle and remove the
top. Spread all but 1/2 cup of the lemon cream mixture onto the bottom half
of the cake, then carefully replace the top half of the cake.

6. Spread the remaining 1/2 cup of cream filling over the top and sides of
the cake. Sprinkle the crumb topping on top of the cake and press it onto the sides all the way around the cake.

7. Now chill the cake for at least 3 hours before you serve it. When you
are ready to dig in, slice the cake into 12 slices. Serve each slice topped
with powdered sugar tapped through a stainer.

Serves 12.

[twowild]

I'm from Gulfport, Ms and just wanted to THANK YOU AND EVERYONE for all the help you have given our state of Mississippi..We all do appreciate it.
Thank You, Twowild

[sshoys]

I'm looking for a recipe for Newman's Ginger-O cookies. Anything out there?

[Southern Belle 2067]

Originally Posted by Ohiojude

Hey Patm099

I have never had sweet potatoe pie, I love sweet potatoes, I eat them alot. What would you compare the taste of this to? I wondered if I make this if I would like it??

thanks in advance for your help
j

Sweet Potato pie taste a lot like pumpkin pie, if you like sweet potatoes you would like the sweet potato pie

[Sandman...]

We first tried the real thing when we lived in Nashville.
We learned that "GOO" stands for Grand Ole Opry and that these rich treats were first offered in that grand institution.
The clusters are now packaged and sold with the other chocolate bars in southern stores.
Here is a good bar style version.

1 large bag of mini marshmallows
1 bag milk chocolate chips
2 c dry raosted peanuts
1 can Eagle brend condensed sweetened milk
2 tsp butter

In double boiler, melt chocolate chips along with eagle brand milk.
Mix marshmallows and peanuts in a large bowl and pour melted mix over top.
Mix well and pour into large buttered pan or pans.
Refrigerate 2 hrs and cut into squares

Simple Rich and Decadent

[Kitchen Witch]

thanks for the post - thesed are great!!!

[Kitchen Witch]

Famous Amos Raisin-Filled Choc Chip Cookies

Yield: 72 servings

2 c Margarine; softened
3/4 c Packed light brown sugar
3/4 c Granulated sugar
1 ts Vanilla
2 md Eggs
2 1/2 c All-purpose flour; sifted
1 ts Baking soda
1/2 ts Salt
2 c Raisins
12 oz Semisweet chocolate chips

Preheat oven to 375 degrees. Beat margarine, brown and white sugars,
vanilla, 1 teaspoon water and eggs with electric mixer in large bowl until
creamy and thoroughly blended.
By hand, stir in flour, baking soda and salt until well mixed. Stir in
raisins and chocolate chips.
Spoon dough by teaspoonfuls onto cookie sheets. Leave 1 to 1 1/2 inches
between cookies. Bake 8 minutes or until cookies are browned to your
liking. Yield: About 6 dozen.

[Kitchen Witch]

Red Lobster Cheesecake

Filling:
16 oz Cream cheese
8 oz Sour cream
2 large Eggs
2 tbsp Butter
2 tbsp Cornstarch
1 cup Sugar
1 tsp Vanilla
Cookie crumbs

Crust:
10 oz Package Lorna Doone cookies - crushed
¼ lb Butter - melted
¼ cup Sugar
1 Envelope Knox unflavored gelatin

Mix crumbs with butter, sugar and gelatin. Pat out evenly
over bottom of greased 9" spring form pan. Bake at 350°F
exactly 8 minutes. 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°F oven and bake 30 to 35 minutes or until a knife
inserted comes out clean. Cool in pan on rack 20 minutes before
releasing spring form from the cake. Cool another 20 minutes
before cutting. Sprinkle top with cookie crumbs.

[Kitchen Witch]

Sara Lee Apple Maple Cheesecake recipe

2 tablespoons butter or margarine
2 medium tart cooking apples, peeled and sliced (2 cups)
1/3 cup maple-flavored syrup
1 tablespoon light brown sugar
1 teaspoon cornstarch
1 teaspoon ground cinnamon
1 Sara Lee Original Cheesecake, cut into 6 wedges, thawed
1 cup chopped walnuts
Slivered apple for garnish

In large skillet, melt butter over medium heat. Add sliced
apples; cook, stirring occasionally, 5 minutes or just until
tender. In small bowl, combine maple-flavored syrup, sugar,
cornstarch and cinnamon. Add to apples in skillet. Cook,
stirring frequently, 2-3 minutes or until syrup is bubbly
and slightly thickened. Cook 1 minute more. Remove from
heat; refrigerate 10 minutes. Spoon apple mixture over
cheesecake; sprinkle with walnuts. Garnish with slivered apple.

Makes 6 servings.

[Kitchen Witch]

Sunshine Lemon Coolers

1/2 cup powdered sugar
1/3 cup sugar
1/3 cup shortening
1 egg
1/2 teaspoon vanilla
1/8 teaspoon salt
1 1/2 cups cake flour
1 1/2 teaspoons baking powder
1 tablespoon water

Lemon Powdered Sugar
1 cup powdered sugar
rounded 1/2 teaspoon unsweetened Kool-Aid lemonade drink mix

1. Preheat oven to 325 degrees.

2. Cream together sugars, shortening, egg, vanilla, and salt in
a large bowl.

3. Add the flour and baking powder. Add 1 tablespoon of water and
continue mixing until dough forms a ball.

4. Roll dough into 3/4-inch balls and flatten slightly onto a
lightly greased cookie sheet. Bake for 15 to 18 minutes or until
cookies are light brown.

5. As cookies bake, combine 1 cup powdered sugar with the lemonade
drink mix in a large plastic bag and shake thoroughly to mix.

6. When the cookies are removed from the oven and while they are
hot, add 4 or 5 at a time to the bag and shake it until the cookies
are well coated. Repeat with the remaining cookies.

Makes 50 to 56 cookies.

[Kitchen Witch]

Drake's Devil Dogs

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.

[kaci]

Top Secret Recipes
version of
The Cheesecake Factory® Original Cheesecake

by Todd Wilbur



Oscar and Evelyn Overton's wholesale cheesecake company was successful quickly after it first started selling creamy cheesecakes like this clone to restaurant chains in the early 1970's. When some restaurants balked at the prices the company was charging for high-end desserts, Oscar and Evelyn's son David decided it was time to open his own restaurant, offering a wide variety of quality meal choices in huge portions, and, of course, the famous cheesecakes for dessert. Today the chain has over 61 stores across the country, and consistently ranks number one on the list of highest grossing single stores for a U.S. restaurant chain.
The secret to producing beautiful cheesecakes just like the restaurant is to use a water bath in the oven. The water surrounds your cheesecake to keep it moist as it cooks, and it prevents ugly cracking. You'll also start the oven very hot for just a little while with this clone, then crank it down to finish it. I also suggest lining your cheesecake pan with parchment paper to help get the thing out of the pan when it's done without any fuss.

Crust
1 1/2 cups graham cracker crumbs
1/4 teaspoon ground cinnamon
1/3 cup melted margarine

4 8-ounce pkgs. cream cheese
1 1/4 cups granulated sugar
1/2 cup sour cream
2 teaspoons vanilla extract
5 eggs

Topping
1/2 cup sour cream
2 teaspoons granulated sugar

Optional Garnish
whipped cream

1. Preheat oven to 475 degrees. Place a large pan or oven-safe skillet (that the cheesecake pan will fit inside) filled with about 1/2-inch of water into the oven while it preheats. This will be your water bath.
2. Combine 1 1/2 cups graham cracker crumbs and 1/4 teaspoon cinnamon into a medium bowl. Mix in 1/3 cup melted margarine. Press the crumb into a 9-inch spring form pan that has been lined on the bottom and side with parchment paper. Use the bottom of a drinking glass to press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side. Wrap a large piece of foil around the bottom of the pan to keep the cheesecake dry when placed in the water bath in the oven. Put the crust in your freezer until the filling is done.
3. Use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. Mix for a couple minutes or until the ingredients are smooth and creamy. Be sure to scrape down the sides of the bowl. Whisk the eggs in a medium bowl and then add them to the cream cheese mixture. Blend the mixture just enough to integrate the eggs.
4. Remove the crust from the freezer and pour the filling into it.
5. Carefully place the cheesecake into the preheated water bath. Bake for 12 minutes at 475 degrees, then turn the oven down to 350 degrees and bake for 50 to 60 minutes or until the top of the cheesecake turns a a light brown or tan color. Remove the cheesecake from the oven to cool.
6. When the cheesecake is cool, combine 1/2 cup sour cream and 2 teaspoons sugar. Spread the sweetened sour cream over the entire top surface of the cheesecake. Cover and chill the cheesecake in the refrigerator for at least 4 hours. To serve, slice the cheesecake into 12 equal portions. Apply a pile of canned whipped cream to the top of each slice and serve.

Makes 12 servings.

[kaci]

Starbucks® Peppermint Brownie

by Todd Wilbur

Here's one for the holidays: A mint chocolate brownie with mint buttercream frosting on top, and creamy chocolate frosting on top of that. And to simplify the cloning process a bit, we start with a common fudge brownie mix. By changing the required ingredients listed on the brownie mix box, and adding some other modified steps, we can improve on the finished product. Rather than oil, use a stick of melted butter in your brownies for a richer, better flavor. And cook the brownies at a slightly lower temperature so that they come out moist and chewy. Since this recipe is for peppermint brownies, adding just a bit of peppermint extract will do the trick.

The peppermint brownies from Starbucks have red and white frosting drizzled lightly across the top. To save time, you can skip this mostly cosmetic step. Or you can buy pre-made red and white frostings that come in little cans (with tips included). Happy holidays from Top Secret Recipes!

Brownies
1 19.5-ounce box fudge brownie mix
1/2 cup butter (1 stick), melted
1/4 cup water
2 large eggs
1/4 teaspoon peppermint

Peppermint Buttercream Frosting
1/2 cup butter (1 stick), softened
1 1/2 cups powdered sugar
1 tablespoon milk
1/4 teaspoon peppermint extract
1/4 teaspoon vanilla extract

Chocolate Frosting
1/3 cup whole milk
1/4 cup butter
1 12-ounce bag semi-sweet chocolate chips
1 teaspoon vanilla
1 cup powdered sugar

Decorative Icing
1 can white frosting (with fine tip)
1 can red frosting (with fine tip)


Festive and minty -- without waiting in line

1. Preheat the oven to 325 degrees, then prepare a 9x9-inch baking pan by spraying it with a light coating of non-stick spray. Cut a piece of parchment paper or non-stick aluminum foil to the same width as the bottom of the pan, but make it much longer than the pan so that the left and right ends go up and out of the pan on the left and right sides. This will create a "sling" that will help you lift the brownies out of the pan after they've baked.

2. Make the brownie batter by first sifting the box of ingredients. This will remove the clumps. Add the melted butter, water, eggs and peppermint extract and mix the batter by hand just until all the dry stuff is mixed in. Pour the batter into your prepared baking pan and bake it for 50 to 55 minutes, or until a toothpick stuck in the center comes out clean. Allow brownie to cool before frosting.

3. Make the peppermint buttercream frosting by beating together 1 cup of powdered sugar and the softened butter in a medium bowl with an electric mixer. Mix in another 1/2 cup of powdered sugar, then add 1 tablespoon of milk, and the peppermint and vanilla extract. Mix for about 1 minute to make the frosting smooth. Add an additional 1/4 cup of powdered sugar if the frosting is too thin and light. You want a frosting that can be spread easily, yet it should be firm enough to hold up the layer of chocolate frosting that's coming next. When the brownie has cooled, use a spatula to spread the frosting evenly over the top. Put the brownie in the fridge to firm up the buttercream frosting.

4. Make the chocolate frosting by bringing 1/3 cup whole milk and 1/4 cup butter to a boil in a small saucepan over medium heat. Pour the chocolate chips into a heat-safe bowl. When the milk and butter comes to a boil, pour the mixture over the chocolate chips and let it all just sit there in the bowl for a couple minutes. Add the vanilla extract to the mixture and whisk until smooth. Use an electric mixer to beat in 1 cup powdered sugar until the frosting is smooth. Spread the chocolate frosting over the white frosting on the brownie. This recipe makes a little more chocolate frosting than you need, so hold back about 1/3 to 1/4 cup.

5. To add the decorative red and white icing if you decide to go for it: First apply the white icing to the top of the cake in a sweeping motion diagonally across the top of the entire cake, then add the red icing over the white in the same sweeping motion in the same direction.
6. Stick the brownie back in the fridge for about an hour before removing it from the pan and slicing it into 9 equal portions. The leftovers will keep well for several days covered in the refrigerator. )

Makes 9 brownies.

[kaci]

Top Secret Recipes®
version of

Starbucks® Lemon Loaf

by Todd Wilbur

It would take quite a bit of real lemon juice to give this moist cake loaf clone the perfect lemony tang of the original. Plus, the batter ends up much too thin and the cake that comes out of the oven has a much lighter, less dense, consistency than the coffeehouse original. So, to avoid producing a batter that’s too runny, we must turn to lemon extract that can be found near vanilla extract in your supermarket. This concentrated lemon flavoring works well with real lemon juice to give us the intense lemon flavor we need. Plus this extract adds just the right amount of lemon goodness to the icing without thinning it out.

INGREDIENTS:

1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3 eggs
1 cup granulated sugar
2 tablespoons butter, softened
1 teaspoon vanilla extract
1 teaspoon lemon extract
1/3 cup lemon juice
1/2 cup vegetable oil

Lemon Icing
1 cup plus 1 tablespoon powdered sugar
2 tablespoons whole milk
1/2 teaspoon lemon extract

INSTRUCTIONS:

1. Preheat oven to 350 degrees F.

2. Combine flour, baking soda, baking powder, and salt in a large bowl.

3. Use an electric mixer to blend together eggs, sugar, butter, vanilla, lemon extract, and lemon juice in a medium bowl.

4. Pour wet ingredient into dry ingredients and blend until smooth. Add oil and mix well.

5. Pour ingredients into a well-greased 9x5-inch loaf pan. Bake for 45 minutes or until a toothpick stuck into the center of the cake comes out clean.

6. Make the lemon icing by combining ingredients in a small bowl with electric mixer on low speed. When the lemon loaf is cool, remove it from the pan and frost the top with the lemon icing. When the icing has set up, slice the loaf into eight 1-inch-thick slices.

Makes 8 slices.

[kaci]

Top Secret Recipes
version of
Sonic Drive-In® Cream Pie Shakes

by Todd Wilbur


If you place all the cups that Sonic uses in a year for these shakes
and other beverages end to end, they would circle the earth twice. That's
including the detour the cups would make to avoid passing through downtown Detroit.

These awesome shakes are unique for the graham cracker crumbs in the
mix that make them taste as if you're slurping up a creamy chilled pie.
You can either crumble up your own graham crackers or use the already
ground stuff in a box that's used most often to make graham cracker pie
crusts.

Banana

If you love banana cream pies, you'll love this shake. Just be sure
your banana is ripe.

2 1/2 cups vanilla ice cream
1/2 cup milk
1 ripe banana
2 tablespoons graham cracker crumbs

Garnish
whipped cream
graham cracker crumbs


1. Put all ingredients in a blender and mix until smooth. You may have to
stop the blender and stir the shake with a spoon so that it blends evenly.

2. Pour the shake into 2 12-ounce glasses. Garnish each serving with a
dollop of whipped cream, and shake some graham cracker crumbs over the
top. Serve with a straw.


Makes 2 12-ounce shakes


Chocolate

Simply add a little chocolate syrup to the shake if chocolate is your
thing. This recipe makes two medium shakes or one big one for real
chocoholics.

2 1/2 cups vanilla ice cream
1/2 cup milk
2 tablespoons Hershey's chocolate syrup
2 tablespoons graham cracker crumbs
Garnish
whipped cream
graham cracker crumbs


1. Put all ingredients in a blender and mix until smooth. You may have to
stop the blender and stir the shake with a spoon so that it blends evenly.

2. Pour the shake into 2 12-ounce glasses. Garnish each serving with a
dollop of whipped cream, and shake some graham cracker crumbs over the
top. Serve with a straw.


Makes 2 12-ounce shakes


Coconut


This shake uses cream of coconut for flavoring. This is the canned
ingredient used most often to make pina coladas, and can be found near the
bar mixers in your supermarket.

2 1/2 cups vanilla ice cream
1/2 cup milk
1/4 cup cream of coconut
2 tablespoons graham cracker crumbs

Garnish
whipped cream
graham cracker crumbs

1. Put all ingredients in a blender and mix until smooth. You may have to
stop the blender and stir the shake with a spoon so that it blends evenly.

2. Pour the shake into 2 12-ounce glasses. Garnish each serving with a
dollop of whipped cream, and shake some graham cracker crumbs over the
top. Serve with a straw.

Makes 2 12-ounce shakes