“New” Country Buffet-Style Sugar-Free Dessert

“New” Country Buffet-Style Sugar-Free Dessert

By Gloria Pitzer, as seen on her “Free Recipes & Ordering Information” sheets (2000)

Ingredients:

1 cup cottage cheese

8-oz pkg. cream cheese

1/4 cup sour cream

2 small boxes sugar-free strawberry gelatin powder

1 envelope sugar-free strawberry drink powder (like Kool Aid)

8-oz tub Lite Cool Whip

Instructions:

In a big mixing bowl, beat cottage cheese on low speed, adding cream cheese in bits and beating well. Add rest of ingredients as listed, except Cool Whip, continuing to beat well and scrape sides of bowl with each addition. Fold in HALF of Cool Whip and set timer to beat for 5 more minutes. Divide mixture between 6 small plastic containers with tight-fitting lids. Divide rest of Cool Whip between the 6 containers. Cover and keep refrigerated up to 1 week. (Fat-free products may be substituted in the ingredients.)

Kentucky-Style Coleslaw

This picture (above) is of an updated version, on Gloria Pitzer’s “Free Recipes & Ordering Information” sheets (1993), from The Copycat Cookbook (by Gloria Pitzer, 1988)

Kentucky-Style Coleslaw

By Gloria Pitzer (1993)

Ingredients:

1-lb bag coleslaw mix (or 3 cups shredded cabbage & 1/2 cup shredded carrots)

1 TB sugar

1/2 cup milk

1/3 cup each: sour cream, mayonnaise and Kraft Miracle Whip

a dash of Tabasco sauce (to taste)

Instructions:

Mix first 3 ingredients, together, in a bowl. Cover and refrigerate for 1 hour. Meanwhile, mix the rest of the ingredients together for the dressing. Add the dressing to the chilled slaw mix. Cover and refrigerate another hour before serving. Makes 6 sensible servings.

Mrs. Field’s-Style Chocolate Chip Cookies

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)
  1. 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.
  2. 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.
  3. 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?!
  4. *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).

Seize Fudge, Like See’s Candy of California

 

Seize Fudge, Like See’s Candy

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!

Ingredients:

  • 1 stick butter
  • 12 ounces semi-sweet chocolate chips
  • 2 eggs (well beaten)
  • 1 pound powdered sugar
  • 1 tsp vanilla

Instructions:

  1. 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.

Orange Judas

Orange Judas

By Gloria Pitzer, The Great Imitator’s Cookbook (Secret RecipesTM, Marysville, MI; Oct. 1999, p. 31

Ingredients:

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

Instructions:

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!

Big Match McFabulous Special Sauce – Like McDonald’s

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’ 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!

  • 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
  1. 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, Like Famous Amos

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!

  • 18-ounce box yellow cake mix
  • 2  boxes (3 ¾-ounce ) butterscotch pudding powder ((NOT instant))
  • 1 ¼ cups mayonnaise
  • 12-ounce pkg. semi-sweet chocolate chips
  • 4-ounce pkg. walnut chips
  • 4-ounce pkg. pecan halves
  1. Mix the dry pudding powder with the dry cake mix in a roomy bowl. Combine thoroughly, using a slotted spoon or large meat fork.
  2. Then, mix in the mayonnaise; but, don’t use an electric mixer!
  3. When well-blended, add the chips and nuts.
  4. Drop by rounded spoonful, 2 inches apart on an ungreased cookie sheet.
  5. Bake 12 to 14 minutes at 350°F.
  6. 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.
  7. Keep at room temperature in a tightly covered container for up to a month! They freeze poorly.
  8. Makes 4 ½ dozen.
  9. 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.

 

Recess Peanut Butter Cups, a Make-Alike Version of Reeses

Recess Peanut Butter Cups

By Gloria Pitzer, from Gloria Pitzer’s Better Cookery Cookbook (Secret Recipes, St. Clair, MI; May 1982)

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.

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.
SPECIAL NOTE: The “Recess Peanut Butter Cups” imitation has had a few revisions over the years since Gloria first printed her make-alike version in her cookbook, The Secret Restaurant Recipes Book (Nat’l Homemakers Newsletter, Pearl Beach, MI; Jan. 1977, p. 32); when it originally called for Nestle’s milk chocolate candy bars and noted “do no substitute”. After a few discussions with the Hershey’s company, maker of the original product she was duplicating, Gloria offered to only use, and recommend, Hershey’s chocolate instead.

Butter Pie Crust, Like Baker’s Square

Butter Pie Crust, Like Baker’s Square

 

My most dependable & very favorite recipe!

  • 1 stick butter ((NOT margarine))
  • 1 TB sugar
  • 1/2 tsp salt
  • 1/4 tsp cinnamon
  • 1 C all purpose flour
  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, Like KFC

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!

  • 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
  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.