“Gloreos” The Oreo-Style Cookies

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"Gloreos" The Oreo-Style Cookies


Author Gloria Pitzer's Secret Recipes Newsletter

Ingredients

  • 18 oz. package devil's food cake mix
  • 2 eggs eggs
  • 2 tbsp oil
  • 1/2 cup Nestle's Quik cocoa powder

The Filling:

  • 1 envelope unflavored gelatin
  • 1/4 cup cold water
  • 1 cup Crisco
  • 1 lbs + 1 cup powdered sugar
  • 1 tsp vanilla

Instructions

  1. Cookie: Preheat oven to 400 degrees F. Combine cake mix, eggs + water, oil and cocoa powder. Blend well until you can form it into a ball. Let stand 20 minutes. 

  2. Form dough into 1/2-inch balls placed 2 inches apart on lightly greased baking sheet Flatten each ball with bottom of a greased once drinking glass that has been dipped in Nestle's Quik powder to deepen the color of the cookies to resemble the originals. 

  3. Bake 8 minutes. Immediately out of the oven, flatten each cookie with the back of a pancake turner. Let cool 20 minutes while you prepare the filling.

Filling

  1. Soften the gelatin in 1/4 C cold water and place in a pan of hot water until clear. Meanwhile, beat the Crisco until fluffy, adding the powdered sugar a little at a time. 

  2. Add the vanilla and cooled gelatin and beat 6 minutes. Shape into 1-inch balls and place between the bottom sides of two cookies, pressing them gently but firmly together until the filling becomes nicely rounded at the edges. 

  3. Chill about one hour to set the filling.

Recipe Notes

AboutOreos®

The Oreo cookie was developed and produced by Nabisco in February 1912 at its Chelsea factory in New York City (now Chelsea Market). It was created mainly to target the British market, whose biscuits were seen by Nabisco to be too 'ordinary'. Originally, Oreo was mound-shaped and available in two flavors; lemon meringue and cream. In America, they were sold for 30 cents a pound in novel tin cans with glass tops, which allowed customers to see the cookies.

A newer design for the cookie was introduced in 1916, and as the cream filling was by far the more popular of the two available flavors, Nabisco discontinued production of the lemon meringue filling during the 1920s. The modern-day Oreo was developed in 1952 by William A Turnier, to include the Nabisco logo.

What a lot of people don't know is that over 491 billion Oreo cookies have been sold since they were first introduced, making them the best selling cookie of the 20th century.

Check outwww.nabiscoworld.com/Oreofor more information about Nabisco and their entire line of great snacks.

A1-Style Steak Sauce

A1-Style Steak Sauce


Keyword A1, Steak Sauce
Author Gloria Pitzer's Eating Out At Home Cookbook

Ingredients

  • 1/2 cup Dark Molasses
  • 2 Green Onions chopped
  • 3 Tbsp Kosher Salt coarse
  • 3 Tbsp Dry Mustard
  • 1 tsp Paprika
  • 1/4 tsp Cayene
  • 1 clove Garlic crushed -- or, 1 tsp Garlic Powder
  • 1 Anchovy Filet chopped -- or, 1 Tbsp Anchovy Paste
  • 6 Tbsp Taramind Fresh -- or, 1 Tbsp Taramind Extract
  • 1 tsp Pepper
  • 1/2 tsp Fenugreek
  • 1/2 tsp Powdered Ginger
  • 1/2 tsp Ground Cinnamon
  • 1 tsp Powdered Cloves
  • 1/2 tsp Caradamen Seeds
  • 3 drops Tabasco
  • 6 oz. Rhine Wine
  • 2 oz. Rose Wine
  • 1 pint White Vinegar
  • 1 Tbsp Kitchen Bouquet
  • 1 Tbsp Postum Pwder

Instructions

  1. Put all spices (except last 6 ingr.) through blender till fine powder. Place over low heat with half vinegar and simmer 1 hr; adding rest of vinegar alittle at a time as mixture is reduced in bulk.

  2. Stir in tabasco, wines, kitchen bouquet. cook 3 min to dissolve. Remove from heat.

  3. Pour into crock or tuperware container (2qt) let stand covered for 1 week. Then strain thru cheese- cloth, six times.

  4. Bottle and cap tightly. keep refrigerated indefinetly. Freeze to keep for years.

Recipe Notes

About A1 Steak Sauce®

In the early 1800's, Henderson William Brand was chef to King George IV of England where he created a special sauce that the king is so liked, he proclaimed it "A1". By 1831 Brand had left the Royal Court to start Brand &Co. where he created meat extracts and essences. Brand was a better chef then he was a business man going bankrupt in 1850 forcing him to sell his business to W.H. Withall who knew that Brand's products were England's very best.

In 1862, Withall enters Brand's Steak Sauce in the International Exposition in London, England. The sauce is again proclaimed "A1". Thirty years later, A1 Steak Sauce® had made its way to U.S. and Canadian dinner tables. Over the next several decades, people start using A1 Steak Sauce® for a variety of other meats as well as vegetables.

In 1999, A1 Steak Sauce® is purchased by Renée's Gourmet Foods Inc. and the company begins to refocus this A-1 back to its "Royal Roots".

For more information, check out www.A1Sauce.com It has a variety of information including nutrition, their history, and what's new.

Sanders-style Hot Fudge Sauce

Sanders-style Hot Fudge Sauce

Here's Gloria Pitzer's amazing make-a-like recipe for "Sanders-style Hot Fudge Sauce".  It is truly decadent and delicious!

Author Gloria Pitzer's Secret Recipes Newsletter

Ingredients

  • 14 oz. Eagle Brand Milk can
  • 14 oz. Karo Syrup light
  • 12 oz. Nestles Chocolate Chips not the semisweets
  • 1/4 lbs. Butter

Instructions

  1. Combine ingredients in top of double boiler over simmering water and stir until chocolate melts.

  2. Continue to cook and stir a few times for 30 minutes. Remove from heat, then beat with a mixer until smooth.

  3. Cool, pour into jar, then tightly cap. Refrigerate.

  4. Serves 32

Recipe Notes

About Sanders Candy Co.®

Sanders first opened in Downtown Detroit in 1875. Over the years, they expanded to over 57 stores covering the Detroit area. These stores not only sold candy, fudge toppings, and baked goods, but also had fountain counters serving light lunches, as well as an assortment of desserts including the popular Ice Cream Sodas, Sundaes and Hot Fudge Cream Puffs.

Sanders soon became the leading purveyor of candies in the Greater Detroit area and began to sell directly to national supermarket chains and other retailers in the area. Many of the national stores were outfitted with Sanders in-store bakery stations for cake decorating and more, while others featured the full line of Sanders products in their bakery departments.

Sanders still uses the finest quality ingredients in all of their chocolates, candies and fudge toppings following strict formulas created by Fred Sanders over 100 years ago.

For more information, check out www.SandersCandy.com It has a variety of features including information on parlor locations, career opportunities, and an online store so you can order these truly amazing products if you can't find them in your area of the country.

Sara Lee’s-style Carrot Square Cake

Sara Lee's-style Carrot Square Cake


Servings 6
Author Gloria Pitzer's Eating Out At Home Cookbook

Ingredients

  • 2 Eggs
  • 1 tsp Vanilla
  • 6 oz. Oil
  • 1 tsp Salt
  • 1 1/2 tsp Baking Powder
  • 2 tsp Cinnamon
  • 1 cup Sugar
  • 1 1/4 cup All-Purpose Flour
  • 1 cup Carrots grated fine
  • 1 cup Walnuts well-chopped
  • 1/2 cup Light Raisins optional

Cream Cheese Icing

  • 6 oz. Cream Cheese softened
  • 1/4 lbs. Butter
  • 1 lbs. Powdered Sugar
  • 1 1/2 tsp Orange Extract
  • 1 tsp Spice Island Orange Peel
  • 1 Tbsp Light Corn Syrup or Pancake Syrup
  • 1 Tbsp Cornstarch or Flour

Instructions

  1. Combine first 8 ingredients with electric mixer on medium-high. Beat 3 minutes scraping down sides of bowl often. Remove beaters. Stir in last 3 ingredients. Grease and flour 9" square pan. Spread batter evenly in pan. 

  2. Bake at 325 degrees F about 50 minutes. Cool in pan about 30 minutes. Frost with Cream Cheese Frosting and sprinkle with additional walnuts.

Icing

  1. Cream the cream cheese with the butter until light and fluffy, using med-high speed of electric mixer. Add half of the sugar, increasing speed to high. Add extract and peel and beat about 1 minute. 

  2. Scrape down sides of bowl often. Resume beating adding remaining powdered sugar. Beat smooth. Frost sides and top of cake.

Recipe Notes

About Sara Lee's®

Sara Lee, often known for the long-running slogan "Nobody doesn't like Sara Lee" is often misquoted as "Nobody does it like Sara Lee". As companies go, so do theme lines. In 2006, Sara Lee announced a new company wide campaign: "the joy of eating." The campaign was part of a restructuring of operations.

Today, Sara Lee sells food, beverage and household products in over 180 countries and has some 50,000 employees worldwide.

For more information, check out www.SaraLee.com It has a variety of information including nutrition, their history, and what's new.

Schlotzsky’s-style Sandwich Rolls

Schlotzsky's-style Sandwich Rolls


Servings 5
Author Gloria Pitzer's Secret Recipes Newsletter

Ingredients

  • 1/2 cup Warm Water
  • 1 Tbsp Granulated Sugar
  • 1 package PapidRise Dry Yeast
  • 6 oz. Milk very warm
  • 1/2 tsp Salt
  • 1/4 Tbsp Baking Soda softened in 1 Tbsp water
  • 2 1/2 cups All-Pupose Flour

Instructions

  1. In large mixing bowl combine warm water, sugar and yeast. Let stand about 5 minutes till very bubbly. With wire whisk add the rest with only 1 cup of the flour, beating to smooth dough. Beat in rest of flour until batter is thick and sticky but smooth, all flour being dissolved.

  2. Divide dough between 5 ovenproof, Pam-sprayed, cornmeal dusted (let excess shake out) soup bowls (each 5 inches in diameter). Cover each one in a square of Saran wrap sprayed in a bit of Pam and that side down. Let rise almost an hour or till above rim of bowls or cans. Discard Saran pieces.

  3. Bake on center rack of 375º F oven about 20 minutes or till golden brown. Let cool in containers on rack, spraying tops each in a bit of Pam while they cool to keep crusts soft.

  4. To use for sandwiches - slice in half horizontally and grill on lightly buttered hot griddle as you would for grilled cheese sandwich or broiler toast till golden. Then fill with lettuce and assorted lunch meats and cheese or sandwich fillings.

Recipe Notes

About Schlotzsky's®

In 1971, Don and Dolores Dissman opened a small shop on South Congress Avenue in Austin, Texas, home to a single, one-of-a-kind sandwich &mdash– The Original® made on Muffuletta bread. One delectable sandwich composed of a unique combination of premium meats, cheeses, and marinated black olives.

40 years later and from humble origins, the chain grew to 759 stores in 2001 with over $400 million in sales. Today, Schlotzsky's is an international franchise restaurant chain with locations in 35 states and six foreign countries. The Original® sandwich is still the mainstay of Schlotzsky's, but today you can also enjoy fresh baked bread, delicious hot sandwiches and panini, specialty pizzas, toasted wraps, freshly tossed salads, gourmet soups, and more!

For more information, check out www.schlotzskys.com It has a variety of information including nutrition, their history, what's new and some great franchise opportunities.

Source: schlotzskys.com &wikipedia.com

“Wednesday’s Chili” the Wendy’s-Style Chili

 

"Wednesday's Chili" the Wendy's-Style Chili


Servings 6
Author Gloria Pitzer, Secret Recipes Newsletter

Ingredients

  • 2 Tbsp Oil
  • 1/2 lbs Ground Round
  • 10 oz. French Onion Soup can
  • 1 Tbsp Chili Powder
  • 2 tsp Ground Cumin
  • 1/2 tsp Pepper
  • 3 to 6 drops Tabasco
  • 21 oz. Red Kidney Beans can - undrained
  • 6 oz. Tomato Paste can
  • 8 oz. Tomato Sauce can

Instructions

  1. Brown the ground beef in the vegetable oil. Break the beef into tiny rice size pieces.

  2. Blenderize soup in blender and add to browning meat.

  3. Combine the blended beef with the unblended beef into 2-1/2 qt saucepan. Then add the rest of the ingredients and let simmer.

Recipe Notes

About Wendy's®

Founded by Dave Thomas in 1969, Wendy's is the third largest hamburger fast food chain with approximately 6,700 locations and more than 46,000 people in its global operations recording $9.45 billion (USD) in annual sales.

Wendy's menu consists primarily of hamburgers, chicken sandwiches, French fries and beverages but does not have a signature product such as the Whopper or the Big Mac. What is unique is that their burger patties are square. The burgers are also made from fresh ground beef, not frozen.

For the complete story of Wendy's, visitwww.Wendys.com Here you can find out everything you could possibly want to know about this amazing restaurant concept.

White Tassel Burgers (like White Castle’s)

 

White Tassel Burgers (like White Castle's)


Author Gloria Pitzer's Secret Recipes Newsletter

Ingredients

  • 4 Tbsp Minced Onion
  • 1/4 cup Hot Water
  • 2 lbs. Ground Sirloin
  • 3 oz. Babyfood Strained Beef jar
  • 2/3 cup Clear Beef Broth or prepared Bouillon

Instructions

  1. Soak 4 T. dry minced onion in 1/4 c. hot water till soft. Mix 2 lbs. ground sirloin & 3 oz. jar babyfood strained beef, 2/3 c. clear beef broth or prepared bouillon.

  2. Make patties uniform in size, flattening to 1/4 " thick. Fry each one quickly in 1 T. oil on a hot griddle. Make 3 or 4 holes in each pattie, with tip of knife during frying to ensure even doneness. Cut hot dog buns in half and cut away the rounded ends.

  3. Fry 1 t. of softened onions under each patty when turning to do other side. Slip into half piece of buns. Serve with pickle chips, mustard & ketchup.

  4. Freeze what patties not fried right away.

    Serves: That depends on how many Slyders™ you can eat...

Recipe Notes

About White Castle®

Founded Billy Ingram and cook Walter Anderson, White Castle is the oldest American hamburger fast food restaurant chain with its first locations openning in 1921 in Wichita, Kansas. It is known for square burgers, sometimes referred to as "sliders" (officially spelled and trademarked as "Slyders") that were priced at five cents until the 1940s, and remained at ten cents for years thereafter.

Besides a being a great concept, with a killer little burger, White Castle aslo set some amazing records. First fast-food hamburger chain ever. First industrial-strength spatula. First mass-produced paper hat. First to sell a million hamburgers. First to sell a billion hamburgers. First frozen fast food for sale.

And something for all of the guys to remember, every year on February 14, White Castle offers to reserve a candlelit table for two, complete with a server for Valentine's Day.

For more information, check out www.whitecastle.com It has a ton of information including nutrition, White Castle history and terminolgy, locations, what's new and some great promotions.

Source: whitecastle.com & wikipedia.com