Recipes - CopyCat Recipes
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1. Ice Cream Sandwiches
1/2 cup butter
1/2 cup semi−sweet chocolate chips
1/3 cup sugar
1 egg
1 tsp. vanilla
3/4 cup flour
2 tbls. cocoa powder
1/2 tsp. baking powder
3 cups vanilla ice cream, slightly softened
Preheat oven to 325 degrees. Line 10x15 cookie sheet with wax paper & lightly oil paper. Melt butter and choc. chips, stir and allow to cool. Beat together sugar & egg till pale & creamy. Beat in melted choc. and vanilla. Add flour, cocoa, and baking powder. Continue beating until incorporated. Transfer batter to pan and spread evenly to edges. Bake 15min., then remove from oven. Cool 10min. and invert onto cutting board. Carefully remove wax paper and, using sharp unserrated knife, cut in half lengthwise.When completely cool, spread ice−cream over one half of the chocolate biscuit evenly. Top with second wafer. Wrap in plastic wrap and freeze for at least 4 hr. Cut into 8 slices.
2. International House of Coffee Flavored Coffees
To Make Coffee, use rounded teaspoons of the following mixes to taste.
Cafe Bavarian Mint:
1/4 C. Powdered Creamer
1/3 C. Sugar
1/4 C. Instant Coffee
2 T. Powdered Baking Cocoa
2 hard candy Peppermints
Process in a blender on liquify until well blended. Store in an air tight container.
Cafe Cappuccino:
1/4 C. Powdered Creamer
1/3 C. Sugar
1/4 C. Instant Coffee
1 Orange flavored piece of hard candy
Process in a blender on liquify until blended. Store in an air tight container.
Cafe Swiss Mocha:
1/4 C. Powdered Creamer
1/3 C. Sugar
1/4 C. Instant Coffee
2 Tbl. Powdered Baking Cocoa
Process in a blender on liquify until well blended. Store in an air tight container.
Cafe Viennese:
1/4 C. Powered Creamer
1/3 C. Sugar
1/4 C. Instant Coffee
1/2 tsp. Cinnamon
Process in blender on liquify until well blended. Store in an air tight container.
3. Italian Sausage
6 pounds meat (5 pork, 1 beef)
4 teaspoons of salt
1/2 oz fennel seed (or to taste)
1/2 oz crushed red pepper (or to taste)
1 Tablespoon Paprika
1/2 cup water
Remove the pork from the bone and cut into 1 inch cubes. Cut beef into cubes. Toss meat with seasonings and 1/2 cup water. Store in refrigerator over night and grind the next day. Grind the meat twice with a course blade andmake it into large patties (1/2 cupmeasure of sausage), freeze them between double layer sheets of wax paper on a cookie sheet and then put them in plastic bags. Make hot sausage sandwiches with fried onions and green peppers on a hoagie bun. Grill sausage either in a frying pan, or barbecue.
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