2018 – Gloria Pitzer’s Cookbook – Best of the Recipe Detective

2018 Jan – Gloria Pitzer’s Cookbook – The Best of the Recipe Detective

2018 – Gloria Pitzer’s Cookbook – Best of the Recipe Detective is a re-write of Gloria Pitzer’s Better Cookery Cookbook by her daughter, Laura Emerich (published by Balboa Press, Jan. 2018). This cookbook has 318 pages filled with over 500 of Gloria’s best recipes, Food-for-Thought, inspirational stories, household and cooking tips and tricks, witty jokes, illustrations and historical information on some of the companies whose dishes and products she mimicked at home!

*SPECIAL NOTE: This cookbook was Gloria’s personal favorite of all the ones she’s written. It was recently re-written by Gloria and her daughter, Laura (Pitzer) Emerich. It is currently (as of Jan 2018) published by Balboa Press and available for sale at $20.99 each (also, available as an eBook for $3.99 each)…see: https://www.balboapress.com/Bookstore/BookDetail.aspx?BookId=SKU-001062252

Fun Facts:

Comments (as seen on Amazon):

5 out of 5 stars from the Secret Recipe Detective – Lynne – July 20, 2018 – Format: Paperback

“Gloria Pitzer was famous for her copycat recipes and their clever sound-alike names. She experimented in her kitchen to recreate popular foods. The first was McDonald’s secret sauce, way back in 1968. At that time, it was an 80-mile round trip from her home to the nearest McDonald’s. Any of her cookbooks is worth owning. They can be hard to find, so buy them when you see them.

Gloria Pitzer died earlier this year. The best tribute I can include is her version of Open Pit BBQ sauce — which will give you the flavour (yep, pun intended) of her style and creativity. She called it (what else?) Open Pitzer BBQ Sauce – Combine 1 cup bottled apple butter, 1 cup ketchup, and 1 cup Catalina Dressing. Mix well. Store in covered container in the refrigerator.”

Mrs. Field’s-Style Chocolate Chip Cookies

 

The Great Imposter Cookies!

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.

Famous Nameless Chocolate Chip Cookies

 

FAMOUS NAMELESS CHOCOLATE CHIP COOKIES

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!

  • 1 18-ounce box yellow cake mix
  • 2 3 ¾-ounce boxes butterscotch pudding powder ((NOT instant))
  • 1 ¼ cups mayonnaise
  • 1 12-ounce pkg semi-sweet chocolate chips
  • 1 4-ounce pkg walnut chips
  • 1 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.

Mondays & Memories of My Mom – Time to Make the Cookies

Happy holidays everyone! They are really creeping up fast! Thanksgiving is only 10 days away!!! Before we know it, it’ll be the Advent, Hanukkah, Christmas, Kwanzaa, Boxing Day, New Year’s Eve – and then a whole new year will be upon us! This was always the time for Mom to start baking like a “mad woman”, stock-piling and freezing dozens upon dozens of cookies, fudge and candy confections for gifts and entertaining.

There are so many different types of cookies – “more than Carter has…pills!” Sometimes they’re called “biscuits” or “bars” or “squares”. Some are “baked” in an oven – and even that fluctuates between hard, soft or chewy – while others are “set” in the refrigerator or freezer. Cookies use an array of ingredients including, but not limited to: butter, eggs, oil, peanut butter; plus, various sugars, flours, oats, spices and cocoas/chocolates. Many optional additions include coconut, peanuts, various nuts, candies, baking chips, raisins and many types of dried fruits. Some cookies are frosted or coated in some type of sugar. Mom even developed a cookie recipe a long time ago (as seen at the end of this blog), mixing dry cake and pudding mixes together with mayonnaise!!!

One of my earliest memories, from when I first started going to school, was of being afraid that no one would like me and that I wouldn’t have any friends. Mom gave me a lunch sack full of cookies and told me “the quickest way to their hearts is through their stomachs” and, if I shared the cookies with the other kids, I would surely make friends. It worked! In later years, it worked just as well to help my own kids “break the ice” and make new friends!

There’s no doubt that cookies make people feel good. They are often used as a reward for children, as well as adults, doing good deeds and using good manners, among many other things. Cookies can put a ray of sunshine in an otherwise gloomy day like nothing else can. There was a time, when my youngest child was diagnosed with Asperger’s Syndrome. She was withdrawn and anti-social, rarely smiled or showed any kind of emotion – but, mom could always pull her out of her shell, somewhat, with cookies! They were one of the few things that made her genuinely smile.

The following is Mom’s 1983 composition on the subject of “Cookies and Candies”, written for that particular chapter in her book, “The Better Cookery Cookbook”, plus her 1983 make-alike version of the Famous Amos cookies, which appear on pages 214-215 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 self-published book, “Gloria Pitzer’s Better Cookery Cookbook” (May 1983, 3rd Printing)], asking only for proper credit if you care to share it.

   COOKIES AND CANDIES really bring out the little child within us all. There is something almost rewarding about simple confections that the food industry has also been able to capitalize on the products of this division with great marketing success. The 1st bakery marketing efforts in the American frontier days included delicacies of French origin, Danish breads and cakes, Austrian strudel and pies of truly colonial persuasion. The candies, which were originally for special religious observances, have been taken into the fold of a prospering industry and have continued, despite repercussions of the critics, skepticism of sugar and artificial sweeteners, to please the public… 

…When I compiled my favorite cookie and candy recipes for this section, I was really torn between what to keep and what to leave out. I wanted to share with you every single wonderful memory of a pleasing product, you could hopefully imitate in your own kitchen, as a compliment to the original… 

…In cookie-baking, the spirit of “reward” is still there, as it was when we were youngsters, and remains a tradition – we will always find a place and a reason for having a cookie jar in the kitchen… 

…Years ago, when our 5 children were still in the sandbox set, holding tricycle symposiums in my flowerbeds and declaring our yard a national park for every child in the township, I had this ridiculous maternal notion that a cookie could cure countless conditions. So, I was wrong! Cookies did not remedy a Barbie doll with a missing string in her back or a G.I. Joe without a backpack in the “complete accessory kit”, as promised in the catalog. But, special cookies from a warm and sunny, semi-cluttered kitchen, did take the “bite” out of a scraped knee and the “owie” out of a bump on the head – and even though it wouldn’t bring the pet turtle back to life, a cookie and a kiss from Mom made the world seem a little bit brighter. I doubt that things have changed very much with mothers and their children since my own grew up… Even now…they all check the cookie jar with the same delight as they expressed when they were youngsters.

FAMOUS NAMELESS CHOCOLATE CHIP COOKIES

   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 ounces each) butterscotch pudding powder (NOT instant)

1 ¼ cups mayonnaise

12-ounce package semi-sweet chocolate chips

4-ounce package each: walnut chips and pecan halves

   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. Makes 4 ½ dozen. Keep at room temperature in a tightly covered container for up to a month! They freeze poorly. 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.

In February 1988, Mom appeared on The Home Show and they surprised her with an in-person visit from Wally Amos (Famous Amos Cookies), himself. I really wish I could find an actual recording of that show! Mom said he was such a nice man and really loved her version of his product – but made her promise to never go into the cookie business! The following is Mom’s updated make-alike version of the Famous Amos Cookies, from her time on The Home Show, as it appeared on her “Free Recipes & Information” sheet (2000) with an additional “Turtle Sundae Cookies” variation: