Recess Peanut Butter Cups, a make-alike version of Reeses

 

Recess Peanut Butter Cups

The development of this recipe grew from a request made by a local group of parents whose children followed the Feingold diet to arrest hyperactivity. It became one of my most popular recipes across the country – and when I heard from the people at Hershey’s, in Pennsylvania, they were quite upset with my having such a recipe. I assured them that the name “Recess” was drawn from the dictionary definition of the word, meaning “a hidden or secret place” – quite in keeping with the theme of my series. And, because Hershey’s makes the famous product by a similar name (of which there are many in various industries, such as Goodyear and Goodrich both making tires), naturally, I recommended using Hershey’s chocolate in this recipe. I have had recipes sent to me by those who also try to imitate the famous product, but they each contained powdered sugar and were more like a cookie than a candy. I detected no powder sugar in my samplings of the famous product – so I didn’t include it in my imitation.
Course Dessert
Cuisine American
Servings 24 cups
Author TheRecipeDetective

Ingredients

  • 1 8-oz Hershey’s milk chocolate candy bar
  • 3/4 C peanut butter
  • 4 TB butter or margarine or 6 tablespoons melted paraffin – optional – but I use it, adding it to the chocolate when I melt it with the peanut butter. It’s up to you!
  • 3/4 C additional peanut butter

Instructions

  1. In top of double boiler, over HOT but not boiling, water, melt together the 1st three ingredients, stirring well.

  2. Put ¾ cup additional peanut butter in top of another double boiler over simmering water – or in a heat-proof bowl in a shallow pan of simmering water. Let peanut butter melt just to a pouring consistency.
  3. Have 24 miniature paper liners placed inside cupcake or muffin tin wells. You can place them side-by-side on a cookie sheet, but I like the support that the cupcake tin wells give the papers while the candy is “setting”.
  4. Next, divide HALF of the chocolate mixture, equally between each of the paper liners.
  5. Then, divide ALL the melted peanut butter between each of them, spooning it over the top of the chocolate.
  6. Finally, divide the remaining chocolate over the top of the peanut butter.
  7. Let it stand, at room temperature for 2 hours to “set”. Keep them refrigerated in a covered container up to a week. They’ll keep frozen for months – if they even last that long!
  8. NOTE: if you don’t want to bother with the cups, grease a 9-inch square pan, spreading half of the chocolate mixture evenly over the bottom and then the peanut butter over that and finely the remaining chocolate mixture over the peanut butter layer. Let it set until firm to the touch and cut into neat little squares. Makes about 36 pieces, depending on the size of your squares.

Butter Crust

 

Butter Crust

My Most Dependable &Very Favorite Recipe!
Course Dessert
Cuisine American
Cook Time 20 minutes
Author TheRecipeDetective

Ingredients

  • 1 stick butter 1/4-lb
  • 1 TB sugar
  • 1/2 tsp salt
  • 1/4 tsp cinnamon
  • 1 C all purpose flour

Instructions

  1. Prepare a 10-inch Pyrex pie plate by spraying it in Pam. (Pyrex plates work best with this very rich recipe.) If you don’t have Pam, grease the pan in Crisco only! It might stick otherwise!


  2. Melt the butter in a small sauce pan on medium heat until it’s frothy, but don’t let it change color or become the least-bit brown. (I like to put the stick of butter into my heat-proof, 1 ½-quart, glass mixing bowl, placing it in the microwave for 2 to 3 minutes on “Defrost”.)


  3. As soon as the butter is melted, and while it’s still hot, dump in the remaining ingredients.
  4. Turn your electric mixer on high and beat mixture in a bowl for about 30 seconds or until it comes away from the center and hits the sides of the bowl.
  5. Quickly gather mixture into a ball and pat it out to cover the bottom and sides of the Pam-sprayed Pyrex pie plate.
  6. Bake crust at 375°F for 18 to 20 minutes or until golden brown. Then, fill as desired. Makes one 10-inch pie crust.
  7. Note: Make one single recipe at a time. Do not double this recipe. The dough becomes difficult to work with as it cools and, then, it crumbles and breaks apart.
  8. To make a top crust for a filled pie: Pat out a single recipe, as given above, on a Pam-sprayed and waxed-paper-lined dinner plate. Invert top crust over filled, crust-lined pan, per recipe of your choice. Lift off plate and peel back waxed paper. Make slits for steam to escape. Gently press crust to rim of pie pan with a floured fork (or a fork dipped in ice water.) Use an egg-wash if you wish (one egg yolk, beaten with 1 tablespoon cold water and brushed lightly – lapping it, rather than pressing it, over top of crust), but the butter in this crust should allow it to brown beautifully without the wash. Bake per filling recipe directions. Generally, the best temperature is at 375°F for 25 to 28 minutes or until filling begins to bubble up through the slits in the top crust in the crust is golden brown.

Big Bucket in the Sky! Fried Chicken

 

Big Bucket in the Sky! Fried Chicken

THIS RECIPE was created on-the-spot when I discovered that my usual ingredients and…most familiar utensils were not ready…to use on The Donahue Show (… July 7, 1981) …I had to adlib the experience, calling upon every possible thing I could remember about good cooking. It was luck! And luck – of course – is when preparation and experience meet opportunity!

There was a toaster oven on the table the staff had set up for me to use during the live–telecast of the show. At 8 o’clock in the morning, the producer of the show was driving around Chicago, trying to find a Kentucky Fried Chicken restaurant that was open, so that the audience could later compare what I had prepared to what the restaurant prepared. So, I looked at the ingredients I had on hand and tried to improvise with what was there. The on-the-spot recipe was every bit as good as what Paul & I had been publishing and was so much easier, that again we could prove that there will always be more than one way to arrive at a given result!

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4
Author TheRecipeDetective

Ingredients

  • 3 C self-rising flour
  • 1 TB paprika
  • 2 packages Lipton Tomato Cup-a-Soup powder mix see Index of "Gloria Pitzer's Cookbook - The Best of the Recipe Detective" for my “Cup-of-Thoup” recipe
  • 2 packages Good Seasons’ Italian dressing powder mix
  • 1 tsp salt

Instructions

  1. In doubled plastic food bags, combine all ingredients well, twisting the end of the bags tightly and creating an inflated balloon affect. Shake well to combine.

  2. Spray a jellyroll pan (10 x 15 x 3/4-inch) with Pam or wipe it well with oil.
  3. Run a cut-up chicken fryer under cold water and let excess water drip off, putting all the pieces into a colander to drain a few minutes.
  4. Dredge pieces one at a time in the seasoned flour mixture, by placing each piece in the bag and shaking to coat. Arrange the coated pieces, skin-side up on prepared pan.
  5. Melt ¼ pound margarine or butter and, using a 1-inch-wide, soft-bristled, pastry brush (or one from a paint store with soft hair bristles – NOT plastic bristles,) dab the melted butter or margarine over the floured surface (skin-side only) of each chicken piece until all the melted butter or margarine has been divided between the pieces.
  6. FOR CRISPY COATING: After applying melted butter or margarine, dust pieces with a few additional tablespoons of seasoned flour and drizzle with more melted butter or margarine before baking.

  7. Bake it in a 350°F oven, uncovered, for 1 hour or until golden brown and tender.

Lone John Sliver Fish Batter

This make-alike version of Long John Silver’s popular fast food product appears on page 111 in “Gloria Pitzer’s Cookbook – The Best of the Recipe Detective” [published by Balboa Press (January 2018, 1st Printing) – a rewrite by Laura Emerich, of “Gloria Pitzer’s Better Cookery Cookbook” (self-published by Gloria Pitzer’s Secret Recipes, May 1983; 3rd Printing)], asking only for proper credit if you care to share it.

LONE JOHN SLIVER FISH BATTER – Similar in texture and flavoring to [The Recipe Detective’s]“Archer Teacher Batter”, but made a bit differently. You can pirate your way through a seaworthy voyage of vittles with this crispy fish coating!

Lone John Sliver Fish Batter

This picture (here) is of an updated version to the version given below, from the Secret Recipe Detective’s “Free Recipes & Information” sheet (2000).  

Note: Mom found in later years, after the development of the version given below, that the fish coating fried best (with coating staying intact) in 385°F oil, as in the later version pictured here.

This make-alike version (below) of Long John Silver's popular fast food product appears on page 111 in “Gloria Pitzer’s Cookbook – The Best of the Recipe Detective” [published by Balboa Press (January 2018, 1st Printing) – a rewrite by Laura Emerich, of “Gloria Pitzer’s Better Cookery Cookbook” (self-published by Gloria Pitzer's Secret Recipes, May 1983; 3rd Printing)], asking only for proper credit if you care to share it.

LONE JOHN SLIVER FISH BATTER – Similar in texture and flavoring to the Recipe Detective's “Archer Teacher Batter”, but made a bit differently. You can pirate your way through a seaworthy voyage of vittles with this crispy fish coating!

Course Main Course
Cuisine American
Servings 4 people
Author TheRecipeDetective

Ingredients

  • 1/2 C flour
  • 1/2 C biscuit mix
  • 1 tsp season salt
  • 1/2 tsp sugar
  • 1 egg
  • 2 TB corn oil
  • 1 C club soda, or Busch Light beer
  • grated rind of half a lemon
  • 1/4 tsp onion salt

Instructions

  1. Combine flour, biscuit mix, season salt and sugar. Set aside.

  2. Beat egg and oil, adding to half of the club soda or beer.
  3. Stir in flour mixture, plus enough more club soda or beer to make it the consistency of buttermilk.
  4. Stir in lemon rind and onion salt.
  5. Moisten fish fillets in buttermilk [or water as directed in my Arthur Treacher-style recipe (see Index.)] Drain fillets and dredge in plain flour. Allow them to dry a few minutes.
  6. Dip to coat in prepared batter and fry, a few pieces at a time, in 425°F oil/Crisco mix.
  7. When golden brown, remove and keep warm on a paper-lined cookie sheet in a warm oven until all pieces have been fried.
  8. Serve with Tartar Sauce - Serves 4 to 6 sensibly!

 

½ cup each: flour and biscuit mix

1 teaspoon season salt

½ teaspoon sugar

1 egg

2 tablespoons corn oil

about 1 cup club soda, or Busch light beer

grated rind of half a lemon

¼ teaspoon onion salt

Combine flour, biscuit mix, season salt and sugar. Set aside. Beat egg and oil, adding to half of the club soda or beer. Stir in flour mixture, plus enough more club soda or beer to make it the consistency of buttermilk (as in my “Archer Teacher Batter” recipe.) Stir in lemon rind and onion salt. Tenderize fish fillets in buttermilk as directed in my Treacher recipe (see Index.) Drain fillets and dredge in plain flour. Allow them to dry a few minutes. Dip to coat in prepared batter and fry, a few pieces at a time, in 425°F oil/Crisco mix as directed in my Treacher recipe. When golden brown, remove and keep warm on a paper-lined cookie sheet in a 300°F oven until all pieces have been fried. Serve with my Tartar Sauce (see Index.) Serves 4 to 6 sensibly!

“Gloreos” The Oreo-Style Cookies

 

5 from 1 vote
Print

"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.