Recipes - CopyCat Recipes
Alphabetical Listing:  A B C D E F G H I J K L M N O P R S T Y
F
1. Famous Amos Cookies
2 cups of softenedmargarine
2 medium eggs
1 teaspoon vanilla
3/4 cups light brown sugar
3/4 cups sugar
1 teaspoon water
1 teaspoon baking soda
1/2 teaspoon salt
2 and 1/2 cups flour
2 cups raisins
1 package of chocolate chips
Mix together margarine, eggs, vanilla, sugars, water and baking soda. Gradually add the flour, salt and chocolate and any other things that you add to cookies such as nuts or raisins. Mix well; place on ungreased cookie sheets. Bake at 375 for 8 minutes. Makes 6 dozen.
2. Fannie Mae Caramels
4 cups sugar
2 cups light corn syrup
14 ounce can sweetened condensed milk
1 1/2 cups milk
1 cup whipping cream
1 cup butter
2 teas. vanilla
2 cups chopped walnuts or pecans
Lightly grease a 9" by 13" baking pan. In a large sauce pan, combine sugar, corn syrup, condensedmilk,milk, cream and butter. Place over medium heat and stir occasionallywith a wooden spoon until it comes to a boil. Attach a candy thermometer and continuously stir until
temperature reaches 240F. Remove immediately and stir in vanilla and nuts. Pour into baking pan and allow to cool completely before cutting. Cut into desired serving pieces. They can also be dipped in chocolate that has beenmelted in a double boiler. Dip one at a time and allow
chocolate to harden.
3. Fig Newtons
1 lb. dried figs or 2 lbs. fresh figs
1 cup sugar
1/2 or 1 cup water (1 cup for dried figs; 1/2 cup for fresh)
1/2 cup butter, room temp.
1 cup sugar
1 egg
1 tbl. cream ormilk
1/2 teas. vanilla
1/2 teas. salt
1 teas. baking powder
1 3/4 cup flour
Dice figs, soak in water 1 hour. Add sugar & cook onmedium heat until of thin jam consistency. Beat sugar, butter, egg, milk & vanilla until well blended. Add dry ingredients. Mixwell and refrigerate for 1 hour. Place 1/2 on well floured dough cloth; knead about 6 times. Roll out to 1/4" thick. Line 13 x 9" glass dish; cover with figs. Roll remaining dough, cover figs. Cook at 350' 30 minutes. Let cool and cut into squares.
4. Four Seasons Crab Cakes
2 pounds jumbo lump crabmeat
1/2 pound fresh codfish fillet
1/2 to 1 cup heavy cream
1 tablespoon Dijon mustard
2 teaspoons sesame oil
2 tablespoons finely chopped parsley
2 tablespoons finely chopped chives
2 tablespoons basil, julienned
Salt and pepper to taste
Juice of 1/2 lemon
Olive oil for sautéing
Pick through crabmeat, removing all shells but being careful not to break up the large lumps too much. In a food processor, grind codfish until pureed. Add 1/2 cup of heavy cream and puree until incorporated. Then addmore cream if needed. Themixture should be smooth and
shiny, yet firm enough to hold its shape. Place this mousse in ametal bowl and add the other ingredients, except for the olive oil. Take a small portion of the crab−cake mixture and saute
in hot olive oil until golden brown. Taste to adjust seasoning. Form the rest of the crab cakes and saute in hot olive oil until golden on both sides. Finish by baking in a 450−degree oven for 4 to 5 minutes. Serves six to eight.
5. Four Seasons Minestrone alla Milanese
1/4 cup olive oil
1 cup finely chopped onion
1 cup finely chopped leek, white and light green parts
1 cup finely chopped celery
2 cups finely chopped carrots
2 cups finely chopped cabbage (preferably Savoy)
1 cup green beans cut into 1/2−inch lengths
2 cups of 1/2−inch cubes of peeled boiling potatoes
1/2 cup finely chopped prosciutto
1 cup of 1/2−inch cubes of unpeeled zucchini
1 cup chopped rinsed fresh stemmed spinach
2/3 cup chopped fresh or canned tomatoes
1/2 cup tomato sauce
6 cups chicken broth
3/4 cup rice (preferably short grain Arborio)
2 cups canned cannelini beans
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
2 tablespoons olive oil
1/4 cup minced fresh parsley
1/2 cup grated Parmesan cheese
Salt and freshly ground black pepper
Grated Parmesan for garnish, optional
In a large stock or soup pot, over medium heat, heat the olive oil. Add the onion, leek, celery, carrots, cabbage, green beans and potatoes and stir for 2 minutes. Add the prosciutto, zucchini, spinach, tomatoes and tomato sauce and stir for another 2 minutes. Add the chicken broth, bring to a boil and simmer, covered, over low heat for 15 minutes. Add the rice and beans, and simmer, uncovered for 15 minutes or until the rice is tender. Remove the soup from the heat.
In a small skillet saute the rosemary in the olive oil for 30 seconds. Add this to the soup along with the parsley and cheese. Season with salt and pepper to taste and serve immediately. Garnish withmore cheese if desired.
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6. Frango Chocolate Mints
2 cups semi−sweet chocolate chips
1/2 cup butter
1 & 1/8 cup powdered sugar
2 eggs
1 teas. vanilla
2 teas. peppermint extract, or to taste
Melt chips in double−boiler, cool. Beat butter and sugar together. Beat in eggs, one at a time, into sugarmix. Add vanilla. Now beat in cooled chocolate and peppermint, the longer you beat the mixture at this point the lighter and fluffier themints are. Drop by half teaspoons onto wax paper or use a pastry bag for decorative mints. Keep refrigerated.
7. Fried Dough
1/2 cup warm water
5 teaspoons yeast
pinch of sugar
1 cup warm milk
1/3 cup sugar
1 1/2 teaspoons salt
1 teaspoon vanilla
2 eggs
1/3 cup oil
2 cups unbleached all purpose flour
3−4 cups unbleached bread flour (or all−purpose)
oil for frying
granulated sugar for dusting
NOTE: This recipe can also be made in a bread machine on 'dough' cycle. In a largemixing bowl, stir together the yeast, warm water and a pinch of sugar. Allow to stand a couple of minutes to allow yeast to swell or dissolve. Stir in remaining sugar, milk, vanilla, eggs, oil,
salt, all−purpose flour andmost of bread flour (if using) to make a soft dough. Knead 5 to 8 minutes by hand or with a dough hook, adding flour as needed to form a firmer smooth and elastic dough. Place in a greased bowl. Place bowl in a plastic bag and seal. If not using right
away, you can refrigerate the dough at this point. Let rise about one hour. Gently deflate dough. If dough is coming out of the refrigerator, allow to warm about 40 minutes before proceeding.
Cut off portions of dough (about the size of a mandarine orange). Stretch or roll into large, thin oblong shapes and place on waxed paper−lined baking sheet. Prepare all dough this way, layering more paper between the stretched pieces of dough. Cover with a wet towel and let rest 15 minutes.When oil is hot (385 F) fry slabs, one or two at a time. Turn them over as soon as they puff up and fry on other side for a few seconds to complete. Drain on paper towels. Prepare a bowl with a cup or two of white sugar. Toss in one at a time and coat well, shaking off excess in the bowl. You can also serve these with pie toppings or a dollop of strawberry or raspberry jam.
8. Fried Pickles
Seasoned Egg Wash:
1 Egg
1 teaspoon salt
1/3 cup milk
1/2 teaspoon black pepper
1/3 cup Worcestershire Sauce
1/3 teaspoon Tabasco
Seasoned flour:
2 cup flour
1/2 tablespoon paprika
1 tablespoon garlic salt
1/4 teaspoon poultry seasoning
2 teaspoons black pepper
Oil for deep frying
Klauson Whole Pickles
Whip together all ingredients for seasoned egg wash, set aside. Mix ingredients for flourmixture in a shallow dish. Slice pickles 1/8" thick. Dip into flourmix, then egg wash, then flour mix again.
Fry until golden brown, about 1 minute. Drain on paper towels. Serve with dipping sauce of ranch dressing, ketchup or horseradish sauce.
9. Fruit Roll−ups
2 Cups Sliced Peaches
2 Tablespoons Honey
Vegetable Spray
Plastic Wrap
Puree sliced peaches in a blender with honey. Pour into a non−stick baking sheet coated with vegetable cooking spray. Dry in a 140F oven until the sheets peel away easily from the baking sheet. Store by rolling on plastic wrap and keeping in a covered container in the refrigerator.
10. Funnel Cakes
2 eggs
1 1/2 cups milk
2 cups sifted flour
1 teas. baking powder
1 teas. salt
2 cups vegetable oil
cinnamon sugar
Sift together the flour, baking powder, and salt. In a large mixing bowl, stir together the eggs and the milk. Add flour mixture to the egg mixture. Beat with a mixer until smooth; the consistency
should be thin enough to run through a small kitchen funnel. Test it and if it is too thick beat in a little more milk; if too thin, beat in a bit more flour, In an eight inch skillet, heat the oil to 360 degrees. Put your finger over the bottom opening of the funnel, and fill the funnel with a generous 1/2 cup of the batter. Hold the funnel close to the surface of the oil, and release the batter into the oil while making a circularmotion. Fry until golden brown, use tongs and wide spatula to turn the cake over carefully. Fry the second side 1 minute. Drain on paper towels, and sprinkle with powdered sugar or cinnamon sugar.
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