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
G (continued)
8. Girl Scout Samoa Cookies
6 tablespoons butter
1/2 cup sugar
1/2 cup light corn syrup
1/2 of 14−oz can sweetened condensed milk
1/2 tsp. vanilla
4 cups toasted coconut
1 cup semi−sweet or milk chocolate chips
In 2−quart saucepan over medium−low heat, combine butter, sugar and corn syrup. Heat to a full boil, stirring constantly with a wooden spoon. Boil 3 minutes, stirring constantly.
Slowly pour in sweetened condensedmilk, stirring constantly. Continue cooking over low heat until candy thermometer reaches 220−228 degrees. Remove from heat. Stir in vanilla. Beat until
creamy. Immediately stir in toasted coconut andmixwell. Spoonmixture by teaspoonfuls into circular mounds onto buttered waxed paper. Flatten slightly and with the end of a wooden spoon poke a small round hole into the center of each cookie. Cool completely. Melt chocolate chips and drizzle thinly in stripes over cookies and let chocolate harden at room temperature. Store
in airtight container.
9. Golden Corral Bread Pudding
3 Cups French bread cubed and partially dried
1/2 Cupmelted butter
2 Cups wholemilk
2 eggs beaten
1 teaspoon cinnamon
1/4 teaspoon salt
1/3 Cup brown sugar (dark)
White Sauce:
1 Cup wholemilk
2 tablespoons butter
1/2 Cup granulated sugar
1 teaspoon vanilla
1 tablespoon flour
dash of salt
Scald milk and butter together. Remove and set aside. Beat eggs, add brown sugar and cinnamon.Whenmilk is cool enough add eggmixture making sure that the eggmixture does not curdle. Add bread cubes and stir carefully, do not beat. Place in an 8"x11" well−oiled pan. Place
in a preheated oven at 350 degrees for about 40minutes, check with toothpick.When done set aside.
WHITE SAUCE:
Mix all ingredients together and bring to a boil for 3 −4 minutes, stirring constantly. Set aside for 5 minutes, pour about 1/2 mixture on warm bread pudding and place the remainder of sauce in a serving bowl for those who desire that little extra. Best served warm, but great at room temperature.
10. Golden Corral Rolls
1 envelope Active dry yeast
1/4 cup Very warm water
1/3 cup Sugar
1/4 cup Butter or margarine
1 teaspoon Salt
1 cup Scalding hot milk
1 Egg −−lightly beaten
4 1/2 cups Sifted all−purpose flour
2 tablespoons Melted butter ormargarine −−for brushing rolls
Sprinkle the yeast over verywarm water in a large bowl (Verywarm water should feel comfortably warm when dropped on wrist.) Stir until yeast dissolves. Add sugar, the 1/4 cup butter or margarine and salt to hot milk and stir until the sugar dissolves and butter or margarine
is melted. Cool mixture to 105 to 115 degrees. Add milkmixture to yeast, then beat in egg. Beat in 4 cups of the flour, 1 cup at a time, to form a soft dough. Use some of the remaining 1/2 cup of the flour to dust a pastry cloth. Knead the dough lightly for 5 minutes, working in the remaining flour (use it for flouring the pastry cloth and your hands).
Place dough in a warm buttered bowl; turn greased side up. Cover and let rise in a warm place until doubled in bulk, about 1 1/4
to 1 1/2 hours. Punch dough down and knead 4 to 5 minutes on a lightly floured pastry cloth. Dough will be sticky, but use as little flour as possible for flouring your hands and the pastry cloth, otherwise the rolls will not be as feathery light as they should be. Pinch off small chunks of dough and shape into round rolls about 1 1/2 to 1 3/4 inches in diameter. Place in neat rows, not quite touching, in a well−buttered 13 x 9 x 2 inch pan. Cover rolls and let rise in a warm place until doubled in bulk, 30 to 40minutes. Brush tops of rolls withmelted butter ormargarine, then bake in a 375 degree oven for 18 to 20 minutes or until nicely browned. Serve warm with plenty of butter. This recipe yields about 2 dozen rolls.
11. Goo Goo Clusters
1 large bagminiaturemarshmallows
1 bag chocolate chips
2 cups dry roasted peanuts
1 can Eagle Brandmilk
2 tsp. butter
Melt chocolate chips in pan with Eagle Brandmilk. While this is heating,mixmarshmallows and peanuts in a large bowl. Pourmeltedmixture over nuts andmarshmallows. Mix together. Pour in buttered pan. Chill 2 hours and cut.
12. Good Season's Italian Dressing
1 TB Garlic salt
1 TB Onion powder
1 TB Sugar
2 TB Oregano
1 ts Pepper
1/4 ts Thyme
1 ts Basil
1 TB Parsley
1/4 ts Celery salt
2 TB Salt
For Dressing Mix:
1/4 Cup Cider Vinegar
2/3 Cup Oil
2 TB Water
2 TB Dry Mix
Shake well.
13. Graham Crackers
1 cup white flour
1 1/4 cup whole wheat flour
5 Tablespoon sugar
1/2 Teaspoon salt
1/2 Teaspoon baking soda
1 Teaspoon baking powder
1/4 Teaspoon ground cinnamon
3 Tablespoon butter or margarine, cold and sliced in small pieces
1/4 cup solid vegetable shortening
2 Tablespoon honey
1 Tablespoonmolasses
1/4 cup water
1 Teaspoon vanilla extract
Combine flours, sugar, salt, baking soda, baking powder, and cinnamon in a large bowl.Work in the butter and shortening with your fingers until the mixture has the consistency of coarse crumbs. In a separate bowl, mix the honey, molasses, water and vanilla. Sprinkle this mixture over the dry ingredients and toss with a fork until well blended. Form the dough into a ball. Cover and chill for several hours. Cut the dough in half and let it sit for 15 minutes at room temperature.
Sprinkle a piece of wax paper with whole wheat flour. Roll out one of the dough pieces flat to about 7x15 inches. If the dough cracks or breaks, just pinch the edges back together. Poke a fork into the dough at 1/2 to 1" intervals. Then cut into 2 1/2 inch squares. Use a spatula to move the squares to a large, ungreased baking sheet. You can place them close together. Repeat with the other half of the dough. Bake in the center of the oven for 15 minutes at 350 or until lightly browned on the edges. Store at room temperature in an airtight container. Should last up to a month. For a sweeter treat: Sprinkle amixture of sugar and cinnamon over the top of the
crackers before baking.
14. Grand Marnier
4 medium Oranges
1 Vanilla bean
2 1/2 cups Vodka
1 cup Brandy
1 cup white granulated sugar
1/2 cup water
Look for firm, heavy oranges which indicates lots of juice, and smooth−skinned ones free from soft spots andmold. Wash and peel oranges making sure to scrape ALL white rind from the peels to avoid bitter flavor. Slice in strips and add to liquor and vanilla bean. Steep 2−3 weeks, strain and filter. Boil together water and sugar for about 5 minutes at a full boil and be sure the sugar is dissolved. Allow to cool. Add sugar syrup to orange liquor and let age for 4 weeks.
15. Grape Nuts Cereal
3 1/2 cups sifted whole wheat flour
1 tsp. baking soda
1/2 cup brown sugar
2 cups milk
2 tbsp. vinegar
3/4 tsp. salt
Mix flour, baking soda, sugar and salt. Stir vinegar into milk and add to flour mixture. Beat until smooth. Spread dough 1/4−inch thick on a greased cookie sheet. Bake in a 375F. oven about 15 minutes. When cool, grind in a food chopped. Don't dry out completely or you'll get flour.
Let it finish drying after grinding. Before serving, mix in anything else you would like; Nuts and fruit go especially well.
16. Green Goddess Dressing
2 oz. can anchovy fillets
1/2 cup chopped parsley
3 Tbls. chopped chives
1 Cup Mayonaise
1 Cup Sour Cream
2 Tbls. tarragon vinegar
1/2 teas. salt
Dash of freshly ground pepper
Put all ingredients in a blender or food processor and blend for about 20 seconds. Cover and refrigerate until needed.
17. Gum Drops
1 package (a 3/4 ounces) powdered fruit pectin
3/4 cup water
1/2 teaspoon baking soda
1 cup sugar
1 cup light corn syrup
2 teaspoons imitation strawberry extract
red food coloring
sugar
Combine fruit pectin, water and baking soda in amedium-size pan. (Note, mixture will foam). Combine sugar and corn syrup in large saucepan. Place both saucepans over high heat. Cook, stirring alternately until foam disappears from fruit pectin mixture and sugar mixture boils rapidly for 5 minutes. Pour fruit pectinmixture into boiling sugarmixture in a thin stream until all pectin is added. Boil, stirring constantly 1 minute longer. Remove pan from heat. Stir in extract and a few drops of coloring. Immediately pour mixture into and 8x8x2 inch pan. For fancier shapes spoonmixture into tart or similar little pans.
Allow to stand at room temperature (do NOT refrigerate) about 3 hours or until candy is cool and firm. Cut gum dropmixture into fancy shapes with small cutters or into cubes with a knife dipped in warm water. Roll in granulated sugar. For green gumdrops: Substitute oil of anise for strawberry extract and green food coloring for red. For yellow: Substitute oil of lemon and yellow food coloring For red: Substitute oil of clove for strawberry extract Makes about 1 1/4 pound.
18. Gummi Bears
1 small box Jello with sugar (any flavor)
7 envelopes unflavored gelatin
1/2 cup water
Mix in a saucepan until themixture resembles playdough. Place pan over low heat and stir untilmelted. Once completelymelted, pour into plastic candymolds, and place in the freezer for 5 min. When very firm, take out of molds and eat! Have fun!
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