Mrs. Field’s-Style Chocolate Chip Cookies [aka: The Great Imposter Cookies!]
By Gloria Pitzer; from her Spring 1995 newsletter, Secret Recipes Quarterly (St. Clair, MI; p.6 )
Even though these cookies do not appear to be completely baked, do not over bake them or they’ll be like rocks by the 2nd day! Cookies will remain soft in a covered container by adding a few slices from a fresh, unpeeled apple.
1 pound butter (or use ½-lb butter with ½-lb margarine)
2 C packed, light brown sugar
2 C granulated sugar
5 large eggs (or 6 medium)
1 TB vanilla
2 tsp baking soda
6 C self-rising flour
6 ounces semi-sweet chocolate chips
12 ounces MINI semi-sweet chocolate chips
12 ounces milk chocolate morsels
2 C chopped walnuts and/or pecans (optional)
In large bowl, cream butter (and/or margarine) with electric mixer on high speed until light and fluffy. Gradually beat in the sugars, eggs (1 at a time), vanilla and baking soda. Add in only 2 cups of the flour, beating for 5 minutes. Remove beaters and work in remaining flour with sturdy mixing spoon, stirring in chips and nuts last.
Using a 1/8-cup scoop, place dough balls 2 inches apart on a warm, prepared* cookie sheet (see instructions below), slightly flattening each mound with the back of the scoop.
Bake at 350°F for exactly 12 minutes. [Note: Cookies will not look done – very light beige color with definite cracks where wet dough is visible.] Cool on the cookie sheet for 5 minutes before removing carefully to place on paper towels. These cookies are best after 4 hours of cooling on the paper towels…but, who can wait that long?!
*To prepare cookie sheet: spray it with Pam and place it in a 350°F oven for 5 minutes or until Pam turns brown. Remove pan and wipe with paper towel, leaving a light, but even, film on the cookie sheet. Do not re-grease between cookie batches.
Note: other versions of this recipe, using different measurements or different ingredients like Dream Whip or oatmeal or cake mix, can be found in some of Gloria Pitzer’s cookbooks as well. Gloria’s first imitation of these cookies appeared (with the cake mix ingredient) in her cookbook, The Joy of not Cooking – Anymore than You have To! (Secret Recipes, St. Clair, MI; Nov. 1983, p. 191).
By Gloria Pitzer, Secret Fast Food Recipes (Secret Recipes, Marysville, MI; “21st printing” – Dec. 1999, p. 48)
In California, the only word in candy is the famous See’s Candy. If you like their fudge, then you’ll love this make-alike version!
1 stick butter
12 ounces semi-sweet chocolate chips
2 eggs (well beaten)
1 pound powdered sugar
1 tsp vanilla
In top of double-boiler, over gently simmering water, melt the butter and chocolate chips, stirring until smooth. Remove from heat and beat in eggs with portable electric mixer on high speed. Beat in powdered sugar a little at a time, until smooth, then add vanilla. Pour into greased 9-inch square pan. Chill a few hours until firm enough to cut into 36 squares.
NOTE: This recipe may have appeared in an earlier printing of this cookbook, but it wasn’t in the first printing from March 1985.
By Gloria Pitzer, The Great Imitator’s Cookbook (Secret RecipesTM, Marysville, MI; Oct. 1999, p. 31
2 C club soda
1/2 C light Cool Whip
1/2 C orange Tang powder
1/2 C dry creamer powder
8-10 ice cubes, smashed
Blend briefly, until it’s smooth and frothy. Makes 3 heavenly drinks!
NOTE: Other versions of this recipe have been printed in at least 14 of Gloria Pitzer’s cookbooks since 1977. The company for the original “Orange Julius” drink was VERY upset over Gloria’s imitation(s) of their product and kept threatening her with lawsuits unless she changed the name of her recipe(s); which, originally, had been called “Orange Judas” and first appeared in Gloria Pitzer’s The Secret Restaurant Recipes Book (Nat’l Homemakers Newsletter, Pearl Beach, MI; Jan. 1977) in 3 different versions. The many different versions that Gloria developed over the years to imitate the original have also been re-titled as “Orange Justice”, “Orange Brutus” (also “Strawberry Brutus”), “Orange Jeweless” and “Orange Glorious”. All of them make the same great tasting drink!
THE BIG MATCH ATTACH – This is the double-decked, at-home-hamburger recipe that promises you will shock the socks off everyone who tries your improvisation of the famous “Golden Arch’s” very own “Big Mac”.
All you need for one ‘Big Match’ is: 2 all beef patties, “Special Sauce”, lettuce, cheese, onions, pickles & 2 sesame seed buns. Sear both sides of the 2 patties in a bit of oil on a hot griddle, cooking to medium-well. Place each patty on the 2 bottom halves of the buns. To each of these, add a tablespoon of Special Sauce (see below), lettuce, cheese, onions and pickles to taste. Assemble one atop the other and add one of the bun tops to the top of that. Serve at once to anyone having a Big Match Attach!
Big Match McFabulous Special Sauce
THE BIG MATCH ATTACH – This is the double-decked, at-home-hamburger recipe that promises you will shock the socks off everyone who tries your improvisation of the famous “Golden Arch’s” very own “Big Mac”.
All you need for one ‘Big Match Attach’ is: 2 all beef patties, ‘Special Sauce’ (below), lettuce, cheese, onions, pickles, & 2 sesame seed buns.
Seer both sides of the 2 patties in a bit of oil on a hot griddle, cooking to medium-well. Place each patty on the 2 bottom halves of the buns. To each of these, add a tablespoon of Special Sauce (see below), lettuce, cheese, onions and pickles to taste. Assemble one atop the other and add one of the bun tops to the top of that. Serve at once to anyone having a Big Match Attach!
1 cup Miracle Whip Salad Dressing
1/3 cup creamy French dressing
1/4 cup sweet pickle relish
1 TB sugar
1/4 tsp pepper
1 tsp dry, minced onions
In a small mixing bowl, stir all ingredients together with a spoon, as listed. Makes 2-cups sauce. Keeps up to a week or so if refrigerated & well-covered. Do not freeze this.
FAMOUS NAMELESS CHOCOLATE CHIP COOKIES – with Turtle Sundae Cookies alternative
My original version had a dozen ingredients. Look at how I shortened it! Still, the results are identical! An interesting note on the popularity of these cookies… A few years ago, [around 1980], I received a letter from Dr. Joyce Brothers, in which this was the only recipe she requested. I sent her the longer, from-scratch version. I hope she has a chance to try this version. One thing I noted about the original cookie is that it has a “sugary” consistency to it. It’s almost like a confection.
When Amos, himself, was interviewed in Family Circle magazine a few years ago, he offered them the recipe for making his kind of cookie at home. I tried that recipe 3 times and it was NOT one bit like his famous cookies. To be like his product, the cookie must be firm, a little crisp, but not dry, and have a definite brown-sugar-flavor and crunchy-texture to it. You can add chopped raisins to the finished batter and you can double the chocolate chips – but do be sure, if you are imitating the original product, that you include some pecan halves, as well as chopped pecans, for these really “make” the cookie!
Mix the dry pudding powder with the dry cake mix in a roomy bowl. Combine thoroughly, using a slotted spoon or large meat fork. Then, mix in the mayonnaise; but, don’t use an electric mixer! When well-blended, add the chips and nuts.
Drop by rounded spoonful, 2 inches apart on an ungreased cookie sheet. Bake 12 to 14 minutes at 350°F.
It’s important to permit the cookies to cool at least 2 minutes on the baking sheet before moving them, carefully, to paper towels to continue cooling. These are very fragile while warm but tend to firm-up while cooling.
Keep at room temperature in a tightly covered container for up to a month! They freeze poorly. Makes 4 ½ dozen.
Note: If weather is very humid, you’ll note that these become quite limp if they stand out, uncovered, for any length of time. If you store the cooled, firm cookies in an airtight container they should remain crisp despite humid weather.
Turtle Sundae Cookies alternative – Like “Taste of Home” Winner
Add, to chocolate chip dough (above), a 10-ounce bag English Toffee Bits and 2 cups chopped pecans. Continue as recipe, otherwise, directs.
Allow me to introduce myself to any new visitors here – I am Laura (Pitzer) Emerich, and this is my blog, Mondays & Memories of My Mom, a tribute to the legacy of a woman who helped to make me who I am, as well as a mentor and “trail-blazer” for so many others. To me, she’s “Mom”; but, to the world, she’s Gloria Pitzer, the ORIGINAL Secret Recipe Detective. In the early ‘70s, Mom started developing (writing and testing) her own recipes that mimicked popular dishes in the restaurant, grocery and fast food industries.
Illustration by Gloria Pitzer
She marketed her talents – as I wrote in my first blog, A Legacy of Love– “through newspapers, magazines, local television talk shows…but, especially through radio talk shows. For nearly 40 years she was a regular on a few local radio talk shows such as ‘Ask Your Neighbor’, hosted by Bob Allison on WWJ-Radio, which still airs out of the Detroit area today and ‘Listen to the Mrs.’, which is still hosted by Art Lewis on WSGW-Radio in Saginaw, MI. Mom said Warren Pierce of ‘The Warren Pierce Show’ put her ‘in touch with some of the most responsive and enthusiastic listening audiences.’ That show also still airs out of the Detroit area on WJR-Radio. Mom did radio shows all over the country – mostly by phone, from the comfort of home.”
She passed away almost a year ago, 2 weeks after her 82nd birthday, leaving behind a beautiful legacy of faith, love, generosity, sarcastic humor and a wide range of artistic talents. I feel so lucky to have all these memories of her and how she contributed to making me the woman I am today. So, I want to share those wonderful recollections with the world, which is so easy now through the internet and social media; and try to carry on her legacy in my own way. Mom was such a huge influence in my life. It doesn’t matter that it wasn’t all sunshine and rainbows – you have to have storms to get those rainbows and appreciate the sunshine even more! So, it’s all good!
Photo by Paul Jaekel, Jan. 2016
During the last few years of Mom’s life, I got to know her in a new way – one that I missed out on in my self-centered teen years. I was helping Mom to rewrite her favorite cookbook, from 1983, Gloria Pitzer’s Better Cookery Cookbook, to be published by Balboa Press. Mom never wanted to let any of her cookbooks be published by a company that wanted to change her creations. But, times changed and so did situations, as well as attitudes. The publisher we chose for the project didn’t want to change very much of anything except the title (because it too closely resembled The Betty Crocker Cookbook title, which it was supposed to in the first place) and a few illustrations (because they had the likeness of “The Colonel” on them.) I also had to change the layout slightly; not because of the publisher, but because of the digital revolution and the printed format we chose for the final product. Mom and I also had to choose some parts to be totally omitted due to their lack of current relatability or something else. Years ago, Mom would’ve said, “Never! Not any of it!” But, she learned over the years that it’s better to go with the flow than swim against the tide. I’ve always loved to write, myself; something Mom always nurtured in me. Re-reading Mom’s creative “Food for Thought” articles and discussing them with her, brought us closer in a whole new way. Mom’s favorite thing in life was to write. She also loved to mentor those who shared the love! She always said, “I make a living with my writing – but, it’s my writing that makes living worthwhile!”
“When you’re wishing for a happier, fuller life, a life with real meaning, there’s a need to remain steadfastly receptive to intuitions & inspirations that whisper to the listening thought of hope & courage.” – Gloria Pitzer [as seen in Gloria Pitzer’s Secret Recipes Newsletter, Issue 183, Nov-Dec 1997; pg. 10]
Now, it’s New Year’s Eve! This is the time that most of us spend recalling, reasoning, recollecting, reflecting, reminiscing, remembering, ruminating and resolving to do and be better than we’ve ever been, even more than we are right now – resolutions are made that call for improvement and change in ourselves! Making a New Year’s resolution is a common tradition, whereas people resolve to change an undesired trait or behavior, to accomplish a personal goal or to, otherwise, improve their life.
The New Year’s Eve anthem (a musical composition of celebration), Auld Lang Syneis an old Scots poem penned by Robert Burns in 1788; but made known more famously by Guy Lombardo’s version, which he and His Royal Canadians band sung every New Year’s Eve for about 38 years (1939-1977). The title literally translates into basic English as “old long since,” which basically equals “days gone by” or can be even more loosely interpreted as “for the sake of old times.” Any way you cut it, it’s traditionally sung on New Year’s Eve at the stroke of midnight to say goodbye to the old year and celebrate the new one. However, it is also heard at funerals, graduations, and other special occasions as a farewell or ending to that event.
“Should auld acquaintance be forgot, And never brought to mind? Should auld acquaintance be forgot, And auld lang syne! For auld lang syne, my dear, For auld lang syne. We’ll take a cup o’ kindness yet, For auld lang syne.” – Robert Burns (1759 – 1796)
The most commonly sung [or should I say “mis-sung” – in our own special drunken interpretations?] parts of Auld Lang Syne are the 1st verse and chorus, which begs the question, “Should we leave it behind us and forget about it?” I ask myself, how am I to learn from my mistakes if I forget them? Mom once said, “You never realize what a good memory you have until you try to forget something.” [As seen in Gloria Pitzer’s Secret Recipes Newsletter, Issue 146, Sep-Oct 1990; pg. 7] However, this is another, earlier viewpoint from Mom on the subject of forgetting, as she wrote in a small “Food for Thought” piece in one of her newsletters:
“Some things, perhaps, are better left unsaid and forgotten – or, like the woman in The Bible, who looked back when she was warned not to, we just might become pillars of emotional salt; hardening our feelings and losing our sense of compassion, rather than become someone with perspective, with our eyes on where we’re going, rather than where we’ve already been.
Being able to get a handle on life by not letting it get the best of us, when the lemons outweigh the levity in our relationships, is a recipe worth having. Resolving the problems with recipes in the kitchen is something we’re all willing to accept, because cooking is an individual and very personal experience – a creative challenge for some, a positive involvement for others. Yet we accept the risk of failing at what we attempt with foods, more readily than we will with our relationships with other people. It’s a puzzle to me that we are willing to endure such a paradox that we’ll put more effort into the table we set than into the examples we set…” [As seen in Gloria Pitzer’s Secret Recipes Newsletter, Issue 130, Jan-Feb 1988; pg. 8]
In closing, as with my pervious blogs, I’d like to share with you one of Mom’s make-alike recipes that appeared on her “Free Recipes/Information” sheet, which she used to give out in exchange for a self-addressed, stamped envelope; asking only for proper credit if you care to share it. This is a photo copy of her 2000 imitation of a sugar-free, Strawberry Fluff-Style dessert like the one served at Old Country Buffet. It’s a great dessert to take to parties as a dish-to-pass, allowing yourself and others, whose New Year’s resolution is to lose weight, to indulge and not feel guilty!
Note: this particular sugar-free recipe was not included in Mom’s last cookbook, “Gloria Pitzer’s Cookbook – The Best of the Recipe Detective”, published by Balboa Press (January 2018, 1st Printing) – a re-write by me, Laura Emerich, of her famous, self-published book, “Gloria Pitzer’s Better Cookery Cookbook” (May 1983, 3rd Printing). However, many other wonderful sugar-free recipes and humorous stories can be found in the “Dieting” Dishes chapter or section of this book on pages 283-291.
Finally, dear strangers and friends, on this celebratory occasion of ringing in the new year, I wish for you all to cherish your memories – good and bad – as they are all a part of who you are and will help you in becoming who you want to be in 2019! As Mom would always say, “Happy sleuthing in the kitchen!”… But, may the table you set, pale in comparison to the example you set! Happy New Year to you all!
I hope everyone will take, at least, a small amount of time today and these next “12 days of Christmas” to remember all of our service people who can’t be with their own families during these holidays, as they give of themselves to protect us and heal us.
This is such a wonderful and magical time of year! While there are still those with a “Bah-humbug” attitude, I come across a lot more people, lately, who are spreading more good cheer than bad cheer. Mom used to tell me, “the most valuable gift you can give is to be a good example!” This time of year seems to bring out the best “good examples” in most of us. It’s contageous and seems to flow right into the new year. More people are volunteering their time for “good deeds” and helping out those in need by donating money, coats, toys and more. Generous “Santas” are paying off strangers’ “lay-aways” at different stores across the country. I just wish the giving of ourselves lasted all year long!
Some will blame their “Bah-humbug” attitude on the commercialism of the holiday, with marketing “experts” advising stores to start putting out their Christmas stock (right along with Halloween) in September! Then, as soon as Halloween is over, people start hearing Christmas music on the radio stations and stores’ PA Systems around the first week in November. Not to mention the seemingly month-long “Black Friday” event. By the time the actual “12 days of Christmas” start (on Christmas Day), we’re burnt-out on the “must-haves” that commercialism has pressed onto the public; while the true meaning of the season gets lost in the chaos!
This is, as Mom once wrote, “the easiest cop-out for those who put a price tag on the pleasures of the holiday & insist that the success of the celebration depends on the amount of money spent on the preparations and gifts. If I give our children only one gift, it will be that I gave some practical sense of what is truly important at this time of year – not the gift, but the gathering of family and friends… Not the food, but the feeling of just being home… Never letting what we want be more important than what we need… Not complaining about trivial [stuff]… And always appreciating what we’ve already received before we can expect to receive more.”
Mom also wrote [The Christmas Feeling] “is basically a simple hope for peace and good will, no matter what other trappings we’ve attached to the occasion through the years since that single star lit up the sky over Bethlehem. No matter what other customs and traditions mankind has attached to Christmas or the celebration of it, the humble wish for “peace on Earth, good will towards men” remains strong among those who thrive on hope and cherish what is good, refusing to be deprived of such expectations!” [As seen in Gloria Pitzer’s Secret Recipes Newsletter, Issue 147, Nov-Dec 1990; pages 1 & 8]
Photo by Gloria Pitzer (me and my Xmas Candy House)
Personally, I have tried to pass on Mom’s attitude to my own children, as she did to me… the importance of the personal gatherings over the tangible gifts and, especially, the giving of the best of ourselves – without expectations of reciprocations of gratitude – because that’s what true “Santas” do. My kids never learned “there’s no such thing as Santa Claus”, because I taught them something different, from the times they were each little – similar to The New York Sun’s answer to Virginia – how the spirit of “Santa” lives on in each of us through selfless acts of giving from our hearts. It is with this kind of selflessness that we actually receive our own true gift – one that can’t be bought or even price-valued – the gift of LOVE! And, with that, there will ALWAYS be a Santa Claus!
On that note, I leave you with this image of the classic Christmas Eve poem, ‘Twas the Night Before Christmas, by Clement Clarke Moore [first published on Dec. 23, 1823 in the Troy Sentinel newspaper in upstate New York], as seen at http://www.nightbeforechristmas.biz/poem.htm.
Also, as with my pervious blogs, I’d like to end by sharing with you one of Mom’s make-alike recipes that appeared on her “Free Recipes & Ordering Information” sheets (1993), asking only for proper credit if you care to share it. This is a photo copy of Mom’s make-alike version of Kentucky-Style Coleslaw, updated from Mom’s 1988 version in her self-published book, The Copycat Cookbook:
Note: this particular slaw recipe was not included in Mom’s last cookbook, “Gloria Pitzer’s Cookbook – The Best of the Recipe Detective”, published by Balboa Press (January 2018, 1st Printing) – a re-write by me, Laura Emerich, of her famous, self-published book, “Gloria Pitzer’s Better Cookery Cookbook” (May 1983, 3rd Printing). However, other wonderful slaw recipes and a special “Coleslaw Secret” can be found in this book on pages 38-39.
If you’re new to this site and this blog, let me introduce myself. My name is Laura (Pitzer) Emerich and I started this blog to honor my mom’s legacy as the ORIGINAL Secret Recipes Detective – Gloria Pitzer. Since the early ‘70s, Mom was “busting” the secret recipes of the fast food industry, as well as some “fine” restaurants and grocery products too! As I mentioned in my last blog, “Imitation”, Mom never really knew their exact recipes, but she could imitate them very well!!!
I’ve been writing these weekly blogs, about the many wonderful memories I have of Mom as I was growing up, since this past September. Shortly after starting these blogs, I decided to include one of Mom’s recipes with each one. For the 35-plus years that Mom “worked her business”, she offered (in exchange for a SASE) a sheet of free recipes, along with information on how to order her currently (at that time) available self-published cookbooks, as well as how to subscribe to her newsletters; which were published monthly in the beginning, then bi-monthly and quarterly and back to monthly until she permanently retired it.
Five weeks ago, I shared another blog, “Time to Make the Cookies”, regarding cookies as they related to some of my memories of Mom, and including her make-alike version of one the Famous Amos cookies (with an alternative option.) Rather than repeating those memories, here, with these Mrs. Fields make-alike cookie recipes (below) that Mom also gave out for free (merely asking for proper credit when shared), I thought I’d write about making a new memory.
While surfing the internet around Thanksgiving time, I came across a Martha Stewart link, “8 Steps to Hosting a Cookie Swap”. I hadn’t participated in a cookie swap/exchange since my first two kids were toddlers (in the late “80s!) Anticipating the coming of “the final push” to get all my Christmas cookies made in time for holiday visitors and last minute gift-giving, I planned my first (hopefully annual) Christmas cookie exchange party with some of my girlfriends, who also hadn’t participated in any such event in a long time, if at all. While Martha’s ‘8 Steps’ was a great source of inspiration, I added some of my own ideas too!
I started (as in Martha’s ‘Step 1’) by inviting people. I created a private “event” through my personal Facebook page and invited about 18 girlfriends that were nearby and whom I knew (or thought) liked to bake and socialize (not to discriminate against my male friends who also enjoy baking, but the perk was for female bonding time.) Although, one friend’s “significant other” popped in to share some male bonding with my husband while all of us ladies “cackled” amongst ourselves; which was perfectly fine. Martha Stewart’s link suggested inviting up to 8 friends; but, having hosted other types of parties over the years, I knew that only one-third to half of invitees actually come. So, I invited 18 friends and about 8 people RSVP’d that they could come. Hindsight being foresight, next year, I will probably, also, “snail-mail” personal invitations because not everyone (in my generation) knows about Facebook created events; plus, it’s something tangible that they can hang on their refrigerator or calendar as a reminder.
On the event page, I asked everyone to post what cookies they were thinking about bringing (as in Martha’s ‘Step 2’), so we didn’t end up with 5 people bringing the same type. I suggested everyone bring 8 dozen cookies – no matter how many people actually come, I posted, if you bring 8 dozen of the same type, you’d be taking home 8 dozen of a variety. The more that come, the more of a variety there will be. I also asked that they post their recipe there, on the event page, (or email or text me a copy) so I could print out the necessary copies for everyone attending (instead of them making their own copies, not knowing how many copies to actually make.) However, only a few shared their recipes on the event page or texted me a picture of it in time for me to copy them for everyone.
Instead of making display cards or having everyone make multiple copies of their recipes on cards (as in Martha’s ‘Step 3’) for the cookie table, I bought little “brag books” from my local Dollar Tree store. I found and printed out a cute little cookie jar graphic to put in the cover’s picture window on each book. Then I printed out copies of the recipes that I had received before and at the party, inserting them into the pages of each book – for everyone to each take home from the party as a memento and, in which to continue collecting other cookie recipes.
On my party prep checklist, I forgot to list ‘creating a packaging station’ (as described in Martha’s Steps 4 through 7) for wrapping up all the dozens of cookies that everyone was going to take home. I was going to buy things at the dollar store for this; but I didn’t write it down and, then, was distracted by the crowd at the store, and just wanted to hurry and get out of there with my “brag books” and “door prize” picks. Fortunately, some of my friends must have anticipated this – one brought special Christmas trays on which everyone could to take home their cookies and some others pre-wrapped their dozens of cookies in decorative bags and tins for easy grabbing!
Not listed in Martha Stewarts ‘8 Steps’, but which occurred to me, is to serve snacks. Whenever I host anything (in-bred from my mom), I, at least, serve something to munch on – it’s always an ice-breaker! So, I decided to prepare a bunch of simple finger-food snacks for everyone to enjoy besides the cookie samples. Having hypoglycemia, myself, I knew I couldn’t snack on all that sugar and wanted to offer my friends the same option. One friend, who couldn’t make cookies in time for the party, but didn’t want to miss out on the “girl time”, brought a wonderful spinach dip and crackers for the “snack table” instead. All were welcomed, cookies in tow or not! Afterwards, I found that Martha Stewart did have a follow up to the ‘8 Steps’ regarding finger-foods to serve at your cookie swap – https://www.marthastewart.com/274426/holiday-cookie-swap-finger-foods
As everyone started showing up, I got wrapped up in setting up the snack table, making introductions between those who didn’t know each other and, of course, in the socializing. Thus, I forgot all about putting out the coffee, tea and punch that I had planned (Step 8); but I did have bottled water for everyone (thanks to my wonderful husband – who always has my back – as he brought in a cooler full of the iced-down bottles for all of us!)
Also, not listed in the “8 Steps”, I decided to offer a few “door prizes”. Martha did make mention of voting on a favorite cookie during the test-tasting, but I was debating between having a few cute, little shower-type games for us to play or just drawing a few names from a hat (or something like that.) In the end, because the socializing was going so well and I didn’t want it to stop, I just had my husband draw 3 names out of a bowl containing all the names of the ladies who showed up; and each of those 3 ladies went home with an extra little gift bag from me.
Unfortunately, it didn’t dawn on me until after my first friend left and others were getting ready to do the same that I should have been taking pictures of everyone and their wonderful baked goods! I did get my husband to take one picture of all of us before anyone else left, which I could immediately send to everyone through my Messenger App. Note-to-self: next time, delegate (in advance) someone to be “the photographer”, which wasn’t in the 8 Steps either! Anyway, I hope I created some special new memories for my friends. I know I will cherish the memories of that day, myself, flaws and all! In fact, I am really looking forward to doing it all again next year!
Photo by Laura Emerich, Dec. 14, 2018
In the mean time, this is a picture of the cookie recipe I chose to make for my friends – my mom’s make-alike version of Mrs. Fields Soft Sugar Cookies – as printed on her later “Free Recipes/Information” sheets (2000) under the name “Mrs. Meadows”, along with her make-alike version of Mrs. F’s Crisp Buttery Cookies, asking only for proper credit if you care to share it:
*Special note: I used a 1/8-cup scoop to ball up my cookies and I had about 50 cookies. This recipe says it yields 2 dozen…it should be 4 dozen.
In addition, this is a picture of Mom’s 1985 version of Mrs. Fields Chocolate Chip Cookies from her older “Free Recipes/Information” sheets, again, asking only for proper credit if you care to share it:
Note: Unlike the previously shared “free” recipes in my blogs, the Mrs. Fields make-alike cookies I’ve included in this blog also appeared in some of Mom’s other previously self-published cookbooks and newsletters; but, they didn’t make it into her last cookbook [“Gloria Pitzer’s Cookbook – The Best of the Recipe Detective”, published by Balboa Press (January 2018, 1st Printing) – a re-write by me, Laura Emerich, of her famous, self-published book, “Gloria Pitzer’s Better Cookery Cookbook” (May 1983, 3rd Printing).]
Hi, Everyone! Happy Monday! I’m Laura Emerich and this is my blog about memories of my mom, Gloria Pitzer, and her legacy as the ORIGINAL Secret Recipe Detective. She liked to refer to herself as the “Rich Little” of the Food Industry because she could imitate their famous food products, at home in her own kitchen, like Rich Little could imitate the voices of famous people.. She never knew what they actually used in their own “secret” recipes, but she knew she could come up with a make-alike version based on what she could taste, smell and see. A few times, at the request of her readers and radio listeners, without actually trying the product, itself; Mom could come up with an imitation simply based only on their descriptions.
To imitate is to clone, copy, impersonate, mimic, replicate, reproduce, counterfeit, duplicate, fake, forge, match, mock, parallel, resemble, simulate, echo, mirror, parrot, pattern or represent something or someone. Imitation – according to Merriam-Webster – is something produced as a copy; resembling something else that is usually genuine and of better quality [https://www.merriam-webster.com/dictionary/imitation]. It’s quite ironic that so many others over the years, since Mom originated the Secret Recipes (T.M.) business, have imitated her, the original imitator. But not all of them have given her the appropriate credit due to her. Kudos to those who have given her the proper credit, though!
“Imitation is the sincerest form of flattery” – C. C. Colton
Most everyone has heard, “Imitation is the sincerest form of flattery”; one of Charles Caleb Colton‘s most famous quotes. Dictionary.com says, “to imitate someone is to pay the person a genuine compliment — often an unintended compliment.” You will, likewise, find at Wikipedia.org that imitation is also a form of social learning that leads to the development of traditions.
I really liked that last reference…”that leads to the development of traditions.” Who doesn’t have some old, family tradition that they follow, just as their parents and grandparents and previous generations did? Who hasn’t made new family traditions for coming generations to copy and embrace? Just think about it, at some point, all of those old traditions were, once, new traditions that were so enjoyed they were, thus, passed on to future generations and continue to be so. Cultures are built on traditions. One of my all-time favorite musicals is “Fiddler on the Roof”, which is chucked full of traditions and the struggles of keeping them or amending them to the ever-changing times – including a song about it!
When it came to imitations, it wasn’t very often that Mom received any praise from a major company for her make-alike versions of their famous products. She was often threatened with lawsuits. But, like I said previously, she really didn’t know what they actually used in their recipes, nor did she want to. She loved the mystery and sleuthing involved in solving it, just like a good Sherlock Holmes novel. She often changed the name to a “sound-alike” title for her make-alike versions – she would always jokingly say, “to protect the innocent!”
However, she was well received, even complimented, by some companies and their owners, such as Sanders Chocolates, Wally Amos of Famous Amos Cookies, Harland Sanders (the original owner of KFC) and White Castle; just to name a few. They found her imitations of their products flattering. In fact, I recently came across an old letter among some of Mom’s things that I got after her passing. The letter was from Gail Turley, Director of Advertising and Public Relations with White Castle (Columbus, Ohio) to Mom – and I remembered writing about it when I helped Mom with the rewriting of her favorite “Better Cookery Cookbook”. Gail Turley was very flattered with Mom’s imitation and dually impressed with Mom’s clever use of baby food to enhance the flavor of the beef. She even bought 15 copies of Mom’s cookbook (which contained the White Castle Hamburger knockoff) to share with some of her colleagues.
Mom’s make-alike version of White Castle hamburgers, also called “Sliders” because they’re so easy to eat (of which Mom called her version “White Tassel Burgers”), was one of the recipes she offered on her “free information” sheets. The White Castle picture with Mom’s original editorial on the company, along with other information and her make-alike recipe (all below), can be found on pages 12-13 of Mom’s last book, “Gloria Pitzer’s Cookbook – The Best of the Recipe Detective” [published by Balboa Press (January 2018, 1st Printing) – a re-write by me, Laura Emerich, of her famous, self-published book, “Gloria Pitzer’s Better Cookery Cookbook” (May 1983, 3rd Printing)], asking only for proper credit if you care to share it.
WHITE CASTLE – In 1916, Walter Anderson started his career in the restaurant field by opening a rented, re-modeled streetcar and giving the food industry its very first “fast food” place. In 1921, he ran into some difficulties when he tried to lease another place to expand his operation. So, he turned to a Realtor by the name of Billy Ingram, who secured the needed lease for Anderson, and soon became partners with him in the hamburger restaurant. Eventually, the operation became entirely Billy Ingram’s, and today White Castle is a respected name that represents “quality” in the food industry.
Originating in Wichita, Kansas during “The Depression”, Ingram so-named his operation “White Castle” because it stood for purity, cleanliness, strength and dignity. He was a business man with high ethics. He was responsible for many changes in the business that initiated health inspections, to ensure that all restaurants complied with what Ingram personally felt was a responsibility to the customer. He invented utensils never used, such as the spatula and the grills that are still considered the most practical equipment.
White Castle has no special, secret recipe – but, the technique used to prepare their small hamburger is unique and unequaled by competitors. You must like onions toappreciate White Castle patties. The quality of the beef they specifically use that we couldn’t possibly equal it with what we buy in the supermarkets; so, I set to work to try to enhance the ordinary “ground chuck” available to us with a few ingredients that create a recipe reminiscent of Ingram’s “White Castles.”
A letter of appreciation from Gail Turley, Director of Advertising and Public Relations with White Castle Systems in their Columbus, Ohio headquarters reflected the feelings not often expressed by the major food companies, whose products I attempt to imitate with “make at home” recipes. “On behalf of White Castle System,” the letter said, “We are honored that you deemed the White Castle Hamburger worthy of an attempt at replication of the early days of White Castle and Billy Ingram…” And she enclosed a check to cover the cost of purchasing 15 copies of my first Secret Recipes Book to distribute to their Regional Managers. A far cry from the reaction I received from Orange Julius and Stouffer’s, who threatened legal action against me.
WHITE TASSLE BURGERS
Supposedly, the original beef mixture used in the famous White Castle patties during the early 30’s was of such high quality that there was no way to equal it [50 years later.] Today we send beef to the market much younger, before it has aged. Young beef has less fat, which Americans want. The marbleizing fat in older beef is what gives it flavor. To compensate for this, it seemed to me, ground beef’s flavor could be enhanced by adding another pure beef product – strained baby food. It worked!
3-ounce jar baby food, strained veal
1 ½ pounds ground round steak
1 tablespoon onion powder
½ teaspoon pepper
Combine all ingredients thoroughly. Shape into 12 rectangular, thin patties. Fry briskly on a hot, lightly oiled flat grill, making 5-6 small holes in each patty with the end of a spatula handle. After turning patties once, place bottom half of bun over cooked side of patty and place the top half of the bun over the bottom half. Fry quickly to desired “done-ness” and remove. Add pickle slices and a few tablespoons of chopped, grilled onions to each serving. Makes 1 dozen burgers.
Hi, again, everyone! First of all, happy Chanukah/Hanukkah to all of those celebrating this wonderful 8-day, traditional Jewish “festival of lights”! Whether you say “Shalom” or “Noel” – both words mean “Peace”. It is the season of love, hope and understanding! We are all different, yet so alike, and that’s okay. Cheerish it! Embrace it! Own it! Celebrate it! “Let there be peace on Earth…” and let it begin with each and every one of us!
“Every year at this time, we put our very best wishes together with some warm & worthy thoughts, and send them off to you, wrapped in sincere affection and the dearest hopes that this coming year gives you all you expect and derive from it.” – Gloria Pitzer, Gloria Pitzer’s Secret Recipes [TM] Quarterly, Winter 94/95.
As I make out this year’s Christmas cards from my husband and I to all of our friends and family, I can’t help but reminisce over the past year. Last Christmas was a rough one, as Mom’s health seemed to deteriorate in December. I didn’t do the yearly card tradition for my husband and I; as, instead, I helped Mom to write and send out her own Christmas cards – not knowing it was for the last time. It was such a rollercoaster ride that month and the next, as she seemed to get better and worse and better again (which, I understand, is usually what happens at “the end”) until she passed away peacefully on January 21st, of this year, lovingly surrounded by family and care-givers and friends.
One “hidden blessing” in Dementia is the ability to recall old memories with clarity, like they happened recently. Mom often reminisced with me and my kids and grandson on our visits with her, about stories of some of our relatives, whom were long gone, from her chilhood memories. She couldn’t understand how she could remember such things, like they happened yesterday, but couldn’t remember who she actually saw or spoke to that previous day. It was also very hard for her to look in the mirror, as she didn’t really recognize the face staring back at her because her mind was often in the past, including how she looked then and not currently. As discussed in Scrapbook Photo Albums are Therapeutic for Alzheimer’s Patientsby Mark B. Mizen, Ph.D., Director of Technology at Creative Memories; Saint Cloud, MN, photographs and scrapbooks and journals are such important “tools” for those who suffer from Dimentia and Alzheimer, as well as for their families, friends and care-takers.
If only hindsight was forsight! I wish now, that I had written more of her stories down or, better yet, recorded the conversations. We always tend to think there’s time for that later…but then, in the blink of an eye, that time is gone. Over 26 years ago, Mom wrote in one of her newsletters about her and my dad’s plans for a Christmas present to me and my siblings, of a cassette recording of the two of them talking about their life together and their most dearly remembered and cherished moments; plus, memories of their grandparents, whom we (my siblings and I) never got the chance to know; as well as other stories about the family that we could pass on to future generations. I so wish they had followed through with that gift. It would’ve been priceless to me and my own children, as well as to my grandson.
I’ve always loved Mom’s artistic way with words. Her love for writing and journaling helped her, somewhat, to deal with the Dimentia from which she suffered after a double stroke and “grand mal seizure” in 2015. The writing was as much a form of therapy for her as it was just a natural reflex. Mom penned her feelings and memories in journals for most of her life. My younger sister has all the journals that still exist. Some were lost or destroyed over the years. But, Mom also recorded some of her feelings and memories in every one of her publications too. I really do enjoy re-reading all of her “Food for Thought” memories that are in her old books and newsletters of which I still have copies. A lot of what she wrote about was regarding finding the blessings in any given moment – good and bad, alike – for that was how she was raised. Being grateful everyday for what she confronted and overcame was a big part of Mom’s journaling.
In later years, Mom was largely influenced in this effect by Maya Angelou, who told of her experience with “the yellow pad” in an interview with David Holstrom of “The Christian Science Monitor” (1993) – Maya said she went to her voice teacher in mental turmoil over having to leave her child in Europe when she returned to the States. Frightened for her sanity, she told her teacher that she thought she was going mad. He gave her a yellow pad and told her to write down her blessings. She said she didn’t even want to hear that, but he insisted that she start with the fact that she could hear him, that she could see the page, that she could hold the pen. “Before I reached the end of the page,” she [Maya] said, “I was transformed. So, everything I have written, every book, every stage play, every screenplay, was written on a yellow pad. As soon as I pick it up, I am reminded of my blessings.”
“The celebration of the moments worth remembering continues to have its place. ” – Gloria Pitzer, Gloria Pitzer’s Secret Recipes [TM] Quarterly, Wnter 94/95.
As with my prervious blogs, I’d like to end by sharing one of Mom’s recipes with you that appeared on her “Free Recipes/Information” sheet, asking only for proper credit if you care to share it. This picture contains a copy of Mom’s 1985 make-alike version of California’s famous See’s Candy fudge (an easy, favorite treat she liked to make at Christmas time):
This recipe, unlike most of the others I’ve shared here, does not appear in her last book, “Gloria Pitzer’s Cookbook – The Best of the Recipe Detective” [published by Balboa Press (January 2018, 1st Printing) – a re-write by me, Laura Emerich, of Mom’s famous, self-published book, “Gloria Pitzer’s Better Cookery Cookbook” (May 1983, 3rd Printing)], an 8.25×11-inch, “Perfect Bound Softcover”, 322-page cookbook (also available as an eBook) published in January 2018 and available for purchase (ISBN: 9781504391214.) However, you will find, in this book, Mom’s make-alike recipes for Niagara Falls Fudge as offered at the Maple Leaf Village in Niagara Falls, Ontario (Canada); as well as her “Somewhere In Time Chocolate Fudge”, like “Murdick’s Fudge”, Mackinaw Island, MI referenced in a scene in the movie, after which she named her version.