Recipes - CopyCat Recipes
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1. Half Moons
3 3/4 cups flour
3/4 tsp. baking powder
2 tsp. baking soda
2 1/4 cups sugar
2 sticks margarine, cut in pieces
3/4 cup sifted unsweetened cocoa
1/4 tsp. salt
2 eggs
1 tsp. vanilla
1 1/2 cups milk
Fudge Icing:
3 1/2 ounces bittersweet chocolate
3 1/2 ounces semisweet chocolate
1 Tbls. butter
4 1/3 cups sifted confectioner's sugar
2 Tbls. corn syrup
1 tsp. vanilla
Pinch of salt
Buttercream Icing:
7 cups confectioner's sugar
2 sticks softened butter, cut in pieces
1/2 cup vegetable shortening
7 Tbls.milk
1 Tbls. vanilla
Pinch of salt
For the cookies: sift together first 3 ingredients and set aside. Combine next 4 ingredients in large bowl and beat at medium speed until fluffy. Add eggs and vanilla and continue to beat. Add half the milk, then half the flourmixture, beating well. Repeat with remaining milk and flourmixture. Spoon onto parchment−lined baking sheets, making 3−inch rounds about 2 inches apart. Bake at 350 degrees until cookies are set − about 12 minutes. Allow to cool, then remove from parchment.
For fudge icing: melt both chocolates with butter in top of double boiler over simmering water. Add remaining ingredients along with 6 Tbls. of boiling water; mix to a smooth, stiff paste. Thin icing with up to 8 more Tbls. of boiling water. Icing should fall from a spoon in thick ribbons. Keep icing warm in double boiler over low heat. For buttercream icing: withmixer on low, combine all ingredients in large bowl; then beat at medium speed until light and fluffy. Using ametal spatula, spread about 1 Tbls. of warm fudge icing on half of the flat side
of each cookie. Spread other half with 1 heaping Tbls. of buttercream icing. Makes about 2 1/2 dozen cookies.
2. Hamburger Buns
1−1/2 cups warm water
5 teaspoons dry yeast
pinch sugar
1/3 cup oil
1/2 cup sugar
2 1/2 teaspoons salt
1/4 teaspoon malt powder or syrup −optional
6 cups (approximately) bread flour
milk for brushing
sesame seeds
Place water, yeast and pinch of sugar in breadmachine pan and let stand for minutes. Add remaining ingredients in order given. Place machine on 'dough' mode.When cycle is over, remove dough from machine. Gently deflate. Divide dough in 8−10 portions, cover with a clean tea towel and let rest five minutes. Shape each portion into a ball and place, evenly spaced, on a parchment paper lined baking sheet. Insert entire sheet in a large plastic bag (like a garbage bag). Allow to rise until quite puffy (20−30 minutes). Remove from plastic bag. Flatten each roll gentlywith palm of hand. Brush, if desired, with milk and sprinkle with sesame seeds.
Preheat oven to 375 F. Bake, until nicely browned (15−20 minutes). Freeze leftovers.
3. Hamburger Helper
CHEESEBURGER MACARONI
Use macaroni and 1/4 cup of this mixture.
4 1/2 cups dehydrated cheese
2 2/3 Tbls powderedmilk
2 2/3 cups flour
2 tsp onion powder
STROGANOFF
Use noodles or potatoes and 1/3 cup of the followingmixture. Stir in
1/4 cup sour cream just before serving. (1/4 cup fresh or canned
mushrooms may be used instead of dried, but put them in when you cook,
not when preparing themix for storage)
4 cups powdered milk
4 cups flour
2 cups minced onion
1 cup beef bouillon
1/4 cup onion powder
4 cups dried mushrooms
2 Tbls celery salt
PIZZASPINS
Use wheel shaped pasta, one can tomato sauce and 2 Tbls of Italian
seasoning or 2 Tbls of the followingmixture.
1/4 cup crushed basil
1/4 cup ground oregano
2 Tbls garlic powder
1/2 cup parsely|
Brown one pound (more or less) of ground beef in a skillet. Stir in 2 cups pasta or 1 cup rice or 2 cups slices potatoes (dried is fine) and 2 cups water (use one cup if using fresh potatoes), 1/4 cup butter or margarine, and one of the sauce mixes below.
4. Hardee's Buttermilk Biscuits
4 cups self-rising flour
1 tbs. sugar
1 tbs. baking powder
2 cups buttermilk
2/3 c. shortening
Mix together, but do not knead. Roll out to 1" thick. Cut and brush tops with additional buttermilk.
Place on greased cookie sheet. Bake at 400 degrees for 15minutes.
5. Hardee's Cinnamon Raisin Biscuits
1 oz. Bran Flakes cereal
1 tbsp. cinnamon
2 tbsp. brown sugar, packed
2 tbsp. butter, melted
2 1/2 cups Bisquick
2 tbsp. sugar
1/2 cup raisins
1/3 cup buttermilk
1/2 cup tonic water
1/2 tsp. vanilla
Place cereal into blender. Add cinnamon and brown sugar and blend for about 3 seconds or until crumbled, but not powdered. Empty into small bowl. Stir in melted butter with fork untilmixture is completely softened. Set aside. For biscuit dough, use a 2-quartmixing bowl.
Stir Bisquick together with sugar and raisins. Put buttermilk, tonic, and vanilla intomeasuring cup without stirring and pour into Bisquick mixture. Use a fork to mix until all of the liquid is absorbed. Knead in the bowl with hands, dipping into additional Bisquick, to make dough smooth and no longer stick. Break dough up into 4 or 5 portions in the bowl. Sprinkle the flake mixture over the dough and then work it into it with your hands untilmost of it is evenly distributed throughout.
Marbleize the doughmore than justmix the flake mixture in. Divide into 12 equal parts and shape each into 1/2-inch thick patty, arranging together in 2 Pam-sprayed 8-inch round cake pans. Bake at 400F for 20-25 minutes or until evenly golden. Remove and top with icing.
Icing:
With an electricmixer beat on high speed, 2 Tbls. melted butter, 1 teas. vanilla, 2 Tbls. sour cream, and 1 1/2 cups powdered sugar until smooth. Place one tablespoon icing on each hot biscuit. Allow to melt slightly and then swirl to cover top surface.
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6. Heath Bar Candy
1/2 lb Butter
1 cup Sugar
1/2 cup Nuts, finely chopped
1/3 cup Chocolate chips
Combine first 3 ingredients and boil, stirring constantly until it thickens and looks like a brown paper bag. Pour on greased cookie sheet. Sprinkle the chocolate chips on top. Let melt and spread smooth over the mixture. Let cool and harden. Break into pieces.
7. Heinz 57 Sauce
1/2 Cup Raisins
2/3 Cup Heinz ketchup
1 tsp chili powder
1 tsp seasoned salt
4 oz applesauce
2 Tbsp Wish Bone Itailian Dressing
Put all ingredients in a blender and blend on/off for 2 minutes on high or until smooth.
8. Hellman's Mayonnaise
1 egg (room temp)
1 teaspoon drymustard
1 teaspoon salt
1 1/4 cup vegetable oil
dash cayenne pepper
3 tablespoons lemon juice or vinegar
Place egg, mustard, salt, cayenne pepper and 1/4 cup oil in blender and blend on low.While the machine is blending, SLOWLY pour in another 1/2 cup oil. You may have to stop and scrape down the mayo. Add the lemon juice/vinegar and the remaining 1/2 cup oil. Blend until well combined. Store in refrigerator.
9. Hershey's Chocolate Syrup
1/2 Cup Cocoa
1 Cup Sugar
1 Cup water
1 tsp. Vanilla
dash of salt
Combine cocoa, sugar, and salt in a saucepan. Add water, and mix until smooth. Bring this mixture to a boil. Allow it to boil for oneminute, be carefull this does not over boil. Remove from heat, when this cools add the vanilla.
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