Recipes - CopyCat Recipes
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7. Domino's Cinna Sticks
1 pkg. refrigerated pizza dough (or your favorite recipe)
1/4 cup meltedmargarine
1/2 cup sugar
2 teaspoons cinnamon
Icing:
1 lb. powdered sugar
1 tablespoonmilk
1 tablespoonmelted butter
1/4 teaspoon vanilla extract
Preheat oven to 350 degrees. Roll out pizza dough into a large rectangle. Brush melted margarine over dough. In a small bowl combine sugar, and cinnamon, mixwell. Sprinkle the cinnamon and sugar mixture liberally over the pizza dough. Slice the dough into either long sticks, or cut dough in half, and then slice into smaller sticks. (The smaller sticks are easier to handle.)
Place on an lightly greased cookie sheet and bake for approximately 15 minutes or until done.
While the pizza sticks are cookingmix together the powdered sugar, milk, melted butter, and vanilla. Mix until smooth. You may need to add an extra teaspoon of milk. Serve icing with sticks.
8. Domino's Pizza Sauce
2 cups Hunt's Angela−Mia pizza sauce (You can find this
at the wholesale shopping clubs −Sam's, BJ's, etc.)
1/4 cup water
1 1/2 teaspoons sugar
1 teaspoon ground oregano
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/8 teaspoon Accent (MSG)
1/8 teaspoon salt
In a medium saucepan, pour in Hunt's basic sauce. Add water, and spices. Combine well, stirring over medium heat until bubbling. Lower heat, cover, and cook 20−25minutes, stirring occasionally. Cool to room temperature. Store in an airtight container, refrigerated, until needed. Makes 2 cups. Because the sauce base comes only in large #10 size cans, store remaining Hunt's Angela−Mia sauce in 2 one quart jars in freezer, or fridge until you make the next batch.
9. Double Tree Hotel Chocolate Chip Cookies
2 cups flour
1/2 tsp. baking soda
1/4 tsp salt
1 cup oats (uncooked)
3/4 cup sugar
3/4 cup Dark Brown sugar
1 cup butter, softened
2 large eggs
2 tsp. vanilla
1 tsp. lemon juice
12 oz. chocolate chips
1 1/2 cup walnuts
Preheat oven to 375 degrees. Lightly grease cookie sheets. Place the butter in a large bowl and cream lightlywith an electric mixer. Add the sugars and beat onmedium speed for about 2 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla and lemon juice andmix well. In a separate bowl, stir together the flour, oatmeal, baking soda, and salt. Add to the creamed butter mixture and stir well to blend. Add chocolate chips and walnuts and stir to combine. Using a 1/4 cupmeasure or a 2−oz ice cream scoop, drop the batter on the cookie sheets, leaving 2 −3 inches between each cookie. Bake for 13 −15minutes or until lightly browned around the edges. Remove from the cookie sheets and cool on wire racks.
10. Duck Sauce
First:
1 Pound Plums halved and pitted
1 Pound Apricots halved and pitted
1 1/4 Cups Cider vinegar
3/4 Cup Water
Second:
1 Cup Cider vinegar
1 Cup Firmly packed brown sugar
1 Cup White sugar
1/2 cup Lemon juice
The Rest:
1/4 cup Chopped ginger
1 small Onion sliced
1 (or more) serrano −−seeded & chopped
2 small Garlic cloves sliced
4 teaspoons Salt
1 tablespoon Mustard seed (toasted)
1 Cinnamon stick
Combine first set of ingredients and cook over moderate heat for 5 minutes. Reduce heat and simmer uncovered for 15 minutes. Combine second set of ingredients and boil for 10 minutes.
Combine the above three sets of ingredients and simmer for 45 minutes. Remove cinnamon. Puree in food processor. Return to kettle and simmer until thick. Transfer to sterilizedmason jar, cap loosely and let cool. Tighten caps and let stand in dark at least 2 weeks. Makes 2 pints.
11. Dunkin Doughnuts
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 inmixing 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 50−60minutes. 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, 30−40minutes. 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 carefullymake a large cavity inside of the doughnut to hold the frosting. Fill the doughnuts generouslywith 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.
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