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