Recipes - CopyCat Recipes
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M (continued)
28. Miniture Chocolates
3 Pounds Icing Sugar
1 Can Eagle Brand sweetened
Evaporated Milk
Butter or Margarine
Parafin Wax (Parawax)
Semi−sweet Baking Chocolate
Food Coloring
Artifical Food Flavors
The above ingredients are approximate quantities only!!! For every cup of icing sugar you use, mix in approximately 1 teaspoon of softened butter or margarine. Then slowly mix in enough of the evaporated milk to make themixture of a consistency such that you can form a ball with it. (Mixing with the hands is the easiest way). Next seperate the mixture into as many parts (3 or 4) as you want different flavored chocolates. Then slowly knead in the desired flavoring and food color you want in each different part. Now mold the resultant mixture into the desired shapes and sizes you want your chocolates to be.
Now melt in a double boiler (ormicrowave) two parts semi−sweet chocolate to one part parawax. Remove from heat. Immediately, using a tooth pick, pick up each shape created above and dip it into the chocolatemixture to coat them. Then put them on a piece of wax paper until the chocolate coating is set. As the chocolate mixture cools and thickens, reheat it and continue. If you run out of chocolate mixture, simply add more chocolate and parawax in the proportions listed above.
Note: Suggested flavors and colors:
Maple flavor with no coloring
Mint flavor with green coloring
Lemon flavor with yellow coloring
Orange flavor with orange coloring
Almond Flavoring with red coloring (small amount to create pink)
Variations:
With the Maple flavoring, you can bury a piece of pecan or walnut inside the candy before dipping it into the chocolate
With the almond flavoring, bury a marachino cherry inside the candy before dipping it
in the chocolate. Add a drop of cherry juice with it to prevent the cherry being too dry.
Use the same recipe to make Easter eggs, bunnies etc. Ex. For Easter eggs, make a center part of one color and flavor and wrap it in another color and flavor before dipping.
Note: Parawax must be used with the chocolate to create a consistency that will stick to your candy and not your fingers when set. It is not harmful and is used commercially.
29. Miracle Whip
4 egg yolks
1 teas. Salt
2 teas. Drymustard
6 Tbl. Vinegar
3 cups salad oil
3 Tbl. Flour or cornstarch
1 cup boiling water
2 Tbl. Sugar
1/4 cup vinegar
1 Tbl. Salt
With mixer blend egg yolks, 1 t. Salt., 2 T. sugar, and 2 T., vinegar. Very slowly add 1 cup oil, a few drops at a time, andmix thoroughly. Add remaining oil, a little faster but be careful to blend each addition before adding more oil.When all oil has been added, add 4 T. Vinegar. Now put remaining ingredients in a saucepan and cook to a smooth paste. Add this hot mixture to the mayonnaise and blend well. Pour in a container & cool in the refrigerator. Makes slightlymore than 1 quart.
30. Mrs. Fields Carrot Cake
2 1/2 Cup All-purpose flour
2 Tablespoon Baking soda
1/4 Teaspoon Salt
2 Teaspoon Cinnamon
1 Cup Light brown sugar, packed
1 Cup White sugar
1-1/2 Cup Butter, softened
3 Large Eggs
2 Teaspoon Pure vanilla extract
3 Cup Grated carrots
1/2 Cup Crushed pineapple, drained
1 Cup (6-oz.) raisins
1 Cup (4-oz.) chopped walnuts
16 Ounce Cream cheese, softened
1/2 Cup Salted butter, softened
1 Tablespoon Fresh lemon juice (about 1, large lemon)
2 Teaspoon Pure vanilla extract
3 Cup Confectioners' sugar
Preheat oven to 350-degrees. Grease and flour two 9-inch cake pans. In a large bowl stir together flour, baking soda, salt, cinnamon and sugars. Add butter, one egg and vanilla; blend with electric mixer on low speed. Increase speed to medium and beat for 2 minutes. Scrape down sides of bowl. And remaining eggs, one at a time, beating 30 seconds after each addition.
Add carrots, pineapple, raisins and walnuts. Blend on low until thoroughly combined. Pour batter into prepared pans and smooth the surface with a rubber spatula. Bake in center of oven for 60-70minutes. Toothpick nserted into center should come out clean. Cool in pans for 10minutes. Then invert cakes on rack and cool to room temperature.
TO PREPARE ICING: On a medium bowl with electicmixer onmedium speed, beat cream cheese and butter until smooth add lemon juice and vanilla; beat until combined. Add sugar gradually, mixing on low until smooth.
TO ICE THE CARROT CAKE: Place one layer on a cake platter, and with a metal spatula spread icing over the top to form a thin filling. Place second layer over the first, rounded side up. Coat the top and sides of the cake evenlywith remaining icing. Refrigerate 1 hour to set icing.
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31. Mrs. Fields Chocolate Chip Cookies
2 1/2 cups all−purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup dark brown sugar, firmly packed
1/2 cup white sugar
1 cup salted butter, softened
2 large eggs
2 teaspoons pure vanilla extract
2 cups semisweet chocolate chips, (12 oz.)
Preheat oven to 300F. In medium bowl combine flour, soda and salt. Mixwell with wire whisk. Set aside. In a large bowl with an electricmixer blend sugars at medium speed. Add butter andmix to form a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla extract, and mix at medium speed until just blended. do not overmix.
Add the flour mixture and chocolate ships, and blend at low speed until just mixed. Do not overmix. Drop by rounded tablespoons onto an ungreased cookie sheet, 2 inches apart.
Bake 22−24 minutes or until golden brown. Transfer cookies immediately to a cool surface with a spatula. Makes: 12 cookies
32. Mrs. Fields Cinnamon Sugar Cookies
Topping:
3 Tbsp. white sugar
1 Tbsp. ground cinnamon
Cookies:
2 1/2 cups all−purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1 cup dark brown sugar, packed
1/2 cup white sugar
1 cup salted butter, softened
2 large eggs
2 tsp. pure vanilla extract
Preheat oven to 300F.
In a small bowl combine sugar and cinnamon for topping. Set aside. In a medium bowl combine flour, soda and salt. Mixwell with a whire whisk and set aside. In a large bowl blend sugars with an electricmixer set at medium speed. Add the butter, and mix to form a grainy paste. Scrape eides of bowl, then add the eggs and vanilla extract.
Mix at medium speed until light and fluffy. Add the flour mixture and blend at low speed just until combined. Do not over mix. Shape dough into 1−inch balls and roll each ball in cinnamon−sugar topping. Place onto ungreased cookie sheets, 2 inches apart. Bake for 18−20minutes. Immediately transfer cookies with a spatula to a cool, flat surface. Yield: 3 dozen
33. Mrs. Fields Peanut Butter Cookies
2 Teaspoon Vanilla
1 Cup Peanut butter; creamy
3 Eggs
1 Cup Butter; softened
1 1/4 Cup Sugar
1 1/4 Cup Dark brown sugar
1/4 Teaspoon Salt
1/2 Teaspoon Baking soda
2 Cup Flour
Preheat oven to 300 degrees. In a medium bowl, combine flour, soda, and salt. Mixwell with a wire whisk. In a large bowl, blend sugars using a mixer at medium speed. Add butter andmix to form a grainy paste. Add eggs, peanut butter, and vanilla. Mix at medium speed until light and fluffy. Add the flour mixture and mix at low speed until just mixed. (Do not overmix).
Drop by rounded tablespoons onto an ungreased cookie sheet, 1 1/2 inches apart.With a wet fork, gently press a crisscross pattern on top of the cookies. Bake for 8−22 minutes until cookies are slightly brown along the edges. Transfer cookies immediately to cool surface with a spatula.
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