Recipes - CopyCat Recipes
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P (continued)
8. Peppermint Schnapps
1/3 cup granulated sugar
1 16−oz. bottle light corn syrup
2 cups 80−proof vodka
2 teaspoons peppermint extract
Combine sugar and corn syrup in a 2 quart pan over medium heat. Heat until sugar dissolves, stirring regularly (about 5minutes).When sugar has dissolved, add vodka and stir well. Remove mixture from heat and cover tightly with lid. Let cool. Add peppermint extract to mixture and pour into a sealable bottle.
9. Philadelphia Cheesesteaks
3 tablespoons soybean oil
1/2 cup diced white onions
6 −(1/8" thick) slices rib eye of beef
1 −6 inch Italian roll, slit lengthwise
1/4 cup Cheese Whiz
Ketchup and pickle relish (optional)
Add 1 tablespoon of oil to a hot skillet and cook the onions until they just begin to brown. Add the remaining oil to another hot skillet and cook the beef about 45 seconds on each side or until just cooked through. Put the meat on the roll and top with the onions and Cheese Whiz. Add ketchup and relish if desired.
10. Philadelphia Sticky Buns
1 package dry yeast
1/2 tsp. sugar
1/4 tsp. salt
3 tbsp. verywarm water
1 cup unsalted butter −cut into chunks
3 cups all−purpose flour
3 egg yolks
1/4 cup sugar
1 cup sour cream
Combine yeast, sugar and water. Let foam 10minutes. Cut butter into flour until it resembles fine, grainymeal. (This can also be done in a food processor, using the metal blade and pulsing untilmixture is grainy.) Mix the yolks, sugar and sour cream together. In a medium mixing bowl, stir this mixture, the yeast and flour together. Stir with a wooden spoon until a soft dough forms and it slides off spoon. Place in a lightly greased bowl. Cover with plastic. Refrigerate overnight. At this point, dough can also be wrapped well in plastic and frozen. If you intend to use it for small pastries, divide dough in appropriate portions.
1/2 cup butter −melted
3/4 cup brown sugar −packed
1−1/2 tsp. cinnamon
1/2 cup raisins −plumped and drained
1/2 cup chopped nuts (optional)
Preheat oven to 350 F.
In the bottom of a lightly greased 9 x 13 inch pan,mix 1/2 cup of the brown sugar with 3/8 cup (1/4 cup + 2 tbsp.) of the butter. Spread this over the pan bottom as evenly as possible. Mix together the remaining brown sugar, cinnamon, raisins and nuts. Roll out the dough into a rectangle −approximately 10 x 12 inches. Brush with somemelted butter. Sprinkle with sugarmixture. Roll up into a jellyroll and cut into slices −about 3/4 to 1 inch wide. Place slices close to each other in prepared pan. Cover lightly and let rise until doubled (about 45 minutes). Brush top with remaining melted butter. Bake 25−30minutes until evenly brown. Serve while warm. Makes 1−1−1/2 dozen buns. Giant buns: Use 1 whole recipe rich dough 3/4 cupmelted butter 1 cup brown sugar 2 tsp. cinnamon 3/4 cup raisins −plumped and drained 3/4 cup chopped nuts (optional) Same procedure as above but use a large cookie sheet instead. These oversized sticky buns make an indelible impression at a special brunch.
11. PiccadillyCarrot Souffle
3 1/2 lbs. peeled Carrots
1−1/2 lbs. Sugar
1 Tbsp. Baking powder
1 Tbsp. vanilla
1/4 Cup flour
6 eggs
1/2 lb. Margarine
Powdered sugar
1. Steam or boil carrots until extra soft. Drain well.
2.While carrots are warm, add sugar, baking powder, and vanilla.
3.Whip with mixer until smooth.
4. Add flour and mixwell.
5.Whip eggs and add to flourmixture, blend well.
6. Add softenedmargarine to mixture and blend well.
7. Pour mixture into baking dish about half full as the souffl will rise.
8. Bake in 350−degree oven about 1 hour or until top is a light golden brown.
9. Sprinkle lightlywith powdered sugar over top before serving.
12. PillsburyCrescent Rolls
2 pks. Active Dry Yeast
3/4 cup Warm Water (105 degrees)
1/2 cup Sugar
1 teas. Salt
2 large Eggs
1/2 cup Shortening
4 cups Unbleached Flour
Butter Or Regular Margarine, Softened
In a largemixing bowl, dissolve the yeast in the warm water. Stir in the sugar, salt, eggs, shortening and half of the flour into the yeast mixture. Add the remaining flour blending until smooth. Scrape the dough from the sides of the bowl and cover with a cloth dampened in warm water. (The cloth should feel wet, but not be so wet that water drips onto about 1 1/2 hours. Divide the dough in half, rolling each half into a 12−inch circle 1/4 inch thick. Spread with the soft butter and cut each circle into 16 wedges. Roll up each wedge beginning at the largest end. Place, point side down, on a greased baking sheet. Curve to form crescents. Cover and let rise until double, 1 hour. Preheat the oven to 400 degrees F and bake for 12 to 15minutes, or until
they are a rich golden brown. Brush with soft butter. Makes 32 crescent rolls.
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13. Pimento Cheese Spread
1 pound (about) Colby cheese
1 −2 oz. jar diced pimentos
1/4 cup Kraft mayonnaise
Start with the cheese at room temperature and mash it with a fork or hands, and then mix in the pimentoes (don't drain them but don't use the whole jar either, unless you really like pimentoes. Then addmayo until it is the right consistency. It should be a light orange color. Allow to chill in refrigerator a few hours or overnight if possible for the flavors to blend.
14. Pita Bread
2 tsp. dry yeast
1 cup warm water
3 cups flour
1 tsp. salt
Dissolve the yeast in 1 cup warm water. Sift together the flour and salt and mix in yeast and water.Work the mixture into a dough and knead for severalminutes. Cover the dough with a damp cloth and let rise in a warm place for 3 hours. Preheat oven to 350 degrees. Divide the dough into 6 equal portions and roll into balls.With either your hand or a rolling pin, pat and press each ball of dough into a 5−inch circle about 1/2−inch thick. Place on an ungreased baking sheet and bake for 10minutes, or until the pita are light golden brown.
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