Day: September 16, 2018

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Gloreos – The Oreo-Style Sandwich Cookies

Gloreos – The Oreo-Style Sandwich Cookies

When the Washington (DC) Post once interviewed the Nabisco people to ask how they felt about a Michigan housewife, claiming she could imitate their famous chocolate sandwich cookie at home, they were very insistent that it was impossible! Well, I felt if Hydroxy could come close, so could I – and I gave the big food company a taste of their own product!  – Gloria Pitzer

COOKIE INGREDIENTS:

18 oz. package devil’s food cake mix

2 eggs (eggs)

2 TB oil

1/2 cup Nestle’s Quick cocoa powder

COOKIE INSTRUCTIONS:

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.

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 Quick powder to deepen the color of the cookies to resemble the originals.

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 INGREDIENTS:

1 envelope unflavored gelatin

1/4 cup cold water

1 cup Crisco

1 lb. + 1 cup powdered sugar

1 tsp vanilla

FILLING INSTRUCTIONS:

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.

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.

Chill about one hour to set the filling.

ASSEMBLY:

Shape the chilled  filling into 1-inch balls. Place each ball between 2 cooled cookies, on the bottom-sides of each. Press gently until filling has spread to the edges of the cookies like the originals. Makes 4 dozen sandwich cookies.

Mondays & Memories of My Mom – Grow & Make Your Own Groceries!

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.

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A1-Style Steak Sauce

A1-Style Steak Sauce – by Gloria Pitzer

INGREDIENTS:

1/2 cup Dark Molasses

2 Green Onions (chopped)

3 TB Kosher Salt (coarse)

3 TB Dry Mustard

1 tsp Paprika

1/4 tsp Cayenne

1 clove Garlic (crushed — or, 1 tsp Garlic Powder)

1 Anchovy Filet (chopped — or, 1 TB Anchovy Paste)

6 TB Tamarind (Fresh — or, 1 TB Tamarind 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 Cardamom Seeds

3 drops Tabasco

6 oz. Rhine Wine

2 oz. Rose Wine

1 pint White Vinegar

1 TB Kitchen Bouquet

1 TB Postum Powder

INSTRUCTIONS:

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

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

Pour into crock or Tupperware-style container (2-qt.) let stand covered for 1 week. Then strain through a cheese- cloth, six times.

Bottle and cap tightly. keep refrigerated indefinitely. Freeze to keep for years.

Mondays & Memories of My Mom – Eating out at Home

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.

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Sanders-Style Hot Fudge Sauce (Recipe #1)

Sanders-Style Hot Fudge Sauce (Recipe No. 1)

By Gloria Pitzer, from Gloria Pitzer’s Better Cookery Cookbook (Secret Recipes, St. Clair, MI; May 1982) [aka: Recipe #1]

Ingredients:

14 oz. Eagle Brand Milk (can)

14 oz. Karo Syrup (light)

12 oz. Nestles Milk Chocolate Chips (not the semi-sweet)

1/4 lbs. Butter

Instructions:

Combine ingredients in top of double boiler over simmering water and stir until chocolate melts. Continue to cook for 30 minutes, stirring a few times . Remove from heat, then beat with a mixer until smooth.

When cooled, pour into a jar and cap tightly. Refrigerate. Makes 32 servings.

Mondays & Memories of My Mom – Made With Love

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.