Dessert and Baking Copycat Restaurant Secret Recipes-Famous Dessert Recipe Secrets

Dessert & Baking Restaurant Copycat Recipe Secrets

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Welcome to an collection of dessert and baking copycat restaurant recipes. Dessert recipes and baking recipes from your favorite American restaurants. Home cooks and chefs have spent hours time testing recipes that are close to famous recipes and favorite restaurant recipe secrets. Now you can enjoy top dessert copycat recipes from the comfort of your home. America's Secret Recipes has over 700 copycat recipes. Famous recipe secrets and favorite restaurant recipe secrets now revealed. Disclaimer

Applebee`s Blondie Brownies Copycat Recipe

Applebee's Copycat Recipe

Dessert Recipe Secrets-Copycat Baking Recipe

-1 cup sifted flour

-1/2 teaspoon baking powder

-1/8 teaspoon baking soda

-1/8 teaspoon salt

-1/2 cup chopped walnuts

-1/3 cup butter OR margarine

-1 cup packed brown sugar

-1 egg - beaten

-1 tablespoon vanilla extract

-1/2 cup white chocolate chips

-3/8 cup maple syrup

-1/4 cup butter

- 3/8 cup brown sugar

- 8 ounces cream cheese - softened

- 1/2 teaspoon maple extract OR flavoring

Directions:

-Sift together sifted flour, baking powder, baking soda, and salt.

-Add chopped nuts.

- Mix well and set aside.

- Melt butter.

- Add brown sugar and mix well.

-Add egg and vanilla and blend well.

-Add flour mixture, a little at a time, mixing well.

- Stir in white chocolate chips.

-Spread into a 9" square pan.

- Bake at 350F., 20-25 minutes, or until tester inserted in center comes out clean or with

slightly fudgy looking crumbs.

-Combine syrup and butter, cook over low heat until butter is melted.

- Stir in brown sugar until dissolved.

- Remove from heat and beat in cream cheese and maple extract until smooth.

- Heat again either over low heat or in the microwave at short intervals to reach

desired sauce consistency.

-Serve sauce over warm blondies topped with vanilla ice cream.

Makes: 10 servings

Source: The Secret Recipe Forum/ America's Secret Recipes

Cheesecake Factory Oreo Cheesecake Copycat Recipe

Cheesecake Factory Copycat Recipe

Dessert Recipe Secrets-Copycat Baking Recipe

Ingredients:

Filling

-1 1/2 pound cream cheese

-1 cup sugar

-5 large eggs

-1/4 teaspoon salt

-2 teaspoon vanilla

-1/4 cup flour

-8 ozs sour cream

-5 Oreo cookies (chopped coarsely)

-10 coarsely chopped Oreo cookies for the topping

Crust

-1 1/2 cup Oreo cookie crumbs ( 25 Oreo cookies finely chopped)

-2 tablespoon melted butter

-9″ pan (butter sides and bottom)

-Mix melted butter with Oreo crumbs and press in the bottom of the spring pan and 1 1/2″ up the sides, set aside.

-All Ingredients must be at room temperature before beginning. Beat cream cheese with a mixer on low until fluffy.

- Slowly add sugar and continue beating cream cheese until mixed well.

- Add eggs one at a time and continue to beat until blended.

- Measure the vanilla, salt and flour, pour into cream cheese and egg mixture and beat until smooth. Add the sour cream and beat.

- Stir in the coarsely chopped oreo cookies with a spoon.

- Pour cream cheese into the spring pan and place the nine coarsely chopped Oreo Cookies on to of the cream mixture.

- Place pan on the top rack and in the middle of a preheated oven at 325 degrees F and bake for one hour and 15 minutes.

-After that time, keep oven door open and let the cheese cake stay in the oven for one hour. Remove from oven and let cool enough to place in the refrigerator for 24 hours.

Serves 4-6

Provided by: America's Secret Recipes

Ice Cream Cake Recipe

Provided by:allrecipes.com

Dessert Recipe Secrets

Quick, easy, and refreshing. Use any flavor ice cream. If you use

sherbet or sorbet, it can be a very low fat dessert .

Make one 9 or 10 inch tube pan

(14 servings) Printed from Allrecipes, Submitted by Susan

1 (10 inch) angel food cake

1/2 gallon strawberry ice cream

DIRECTIONS:

1. Take ice cream out of freezer to soften. It should be easy to spread and not melt.

2. Rip the angel food cake into chunks (abt. 2 inches). Place a layer of cake on the bottom of one 9 or 10 inch tube pan. Spread a layer of the softened ice cream on top. Repeat layers until cake and ice cream are gone.

3. Put cake in freezer for a t least 2 to 3 hours. When ready to serve remove cake from freezer and place cake onto a serving dish, removing pan. Be Creative!!

Cinnamon Apple Sponge Cake

2009 Inaugural Copycat Recipe - Dessert Recipe Secrets

Copycat Baking Recipe

Yield: 10 servings

Ingredients

Apple Filling:

4 lbs Granny Smith apples, peeled, cored and thinly sliced

4 tablespoons unsalted butter

¼ cup water

1/3 cup granulated sugar

1/3 cup apple sauce

½ teaspoon ground nutmeg

¼ teaspoon salt

Grated zest from 1 lemon

1 teaspoon vanilla extract

Bread Crust:

14 tablespoons unsalted butter, melt 10 of tablespoons

2 tablespoons granulated sugar

34 slices brioche bread (or white bread)

Equipment:

10 Ceramic baking ramekins or metal molds (3” diameter)

Sauce:

2 cups caramel sauce(store bought)

2 cups granny smith apples, peeled, cored, diced small

Pinch sugar

Pinch cinnamon

1 tablespoon butter

Ice Cream

1 quart vanilla ice cream

Preparation:

Filling

1. Melt butter in 6-quart saucepan over medium-low heat. Add apples and caramelize, add water, cook, stirring occasionally for 15 to 20 minutes, or until apples are completely soft. Remove cover and add sugar, nutmeg and salt. Increase heat to medium-high and continue to cook, stirring apples frequently, until liquid has completely evaporated, about 10 minutes. Remove from heat and stir in lemon zest, apple sauce and vanilla. Set aside to cool while making crust. The filling can be made one day ahead

Making crust and assembly

1. Position oven rack in lower third of oven and preheat to 425°F. Grease 8 ceramic dishes with 1 tablespoon butter. Sprinkle sugar in dish and tilt to coat bottom and sides. Tap out excess sugar and set aside.

2. Using a bread knife, remove crusts from bread. Center the bottom of mold over one of the bread squares. Cut around mold to form circle to use as the top. Make a total of 20 of these round pieces. Ten will be for the bottom and 10 will be used for the top. Dip each one in melted butter and place at the bottom of mold.

3. Cut each of the 15 remaining slices of bread into four rectangular pieces. Dip one side of each strip in the melted butter and arrange strips, upright, around the inside of molds, buttered-sides against mold and overlapping by about 1/2” to completely line mold. Use 6 rectangles to line the mold.

4. Spoon the apple filling into bread-lined molds, mounding it slightly in center.

5. Take the remaining ten rounds of bread and dip pieces of bread into the melted butter and place on top of filling, buttered-sides up. Press down lightly.

6. Bake for 30 minutes, then cover top loosely with aluminum foil. Bake for an additional 15-20 minutes, until top is deep golden brown and side slices are golden brown (slide a thin-bladed knife between bread and pan to check). Remove from oven, uncover, and let rest for 15 minutes on wire rack. Run thin-bladed knife around edges of molds to be able to flip the mold out onto serving plates.

7. For the apple cinnamon caramel sauce, sauté 1 cup of peeled and diced Granny Smith apples in butter, add a pinch of sugar and cinnamon. Allow to cook until apples are lightly browned and all sugars have dissolved. Remove from heat and add 2 cups caramel sauce to the apples and stir to coat apples.

To Assemble

Pour caramel apple sauce over warmed apple cakes and serve with your favorite vanilla ice cream.

Source: Buffalo News, Jan 13th, 2009

Provided by America's Secret Recipes

Bob Evans Peanut Butter Pie Copycat Recipe

Dessert Recipe Secrets-Copycat Baking Recipe

Ingredients

- 1 (5 oz.) pkg. Jell-O Instant Vanilla Pudding

- 2 cups cold skim milk

- 1/2 cup whipping cream, whipped

- 1 1/4 cup creamy peanut butter

- 1 prebaked pie shell of your choice , lightly browned

- 1 (8 Ounce) container of Cool Whip

-Chocolate syrup

-Crushed peanut

Directions:

1. Whisk together pudding mix and cold milk in bowl until creamy.

2. Add 1/2 cup whipped whipping cream, peanut butter.

3. Whisk until completely blended.

4. Pour into baked pie shell, cover with generous layer of Cool Whip whipped topping.

5. Put in freezer for 1 hour until set.

6. Remove from freezer, drizzle with your favorite chocolate syrup & crushed peanuts.

7. Cover, chill 2 hours, serve.

Makes: 10 servings

Provided: America's Secret Recipes

Copycat Dairy Queen Ice Cream Recipe Copycat Recipe

Dessert Copycat Recipes

Ingredients

- 2 envelopes knox gelatin

- 1/2 cup cold water

- 4 cups whole milk

- 2 cups sugar

- 2 teaspoons vanilla extract

- 1/2 teaspoon salt

3 cups cream

Directions:

1. Soak Knox gelatine in cold water.

2. Heat milk, but do not boil.

3. Remove from heat, and add gelatine, sugar, vanilla extract and salt.

4. Cool and add cream.

5. Chill 5 to 6 hours.

6. Pour into a 4 to 6-quart ice cream freezer can.

7. Process as per manufacturer's instructions

Makes: 16 servings

Starbuck's Copycat Low Fat Blueberry Muffins Copycat Recipes

Dessert Copycat Recipe Secrets

3 cups unbleached flour

1 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 cup skim milk

2 egg whites

2/3 cup applesauce

1 1/2 cup fresh blueberries

non-stick cooking spray

Makes 12 muffins

Preheat oven to 375 degrees F. In a bowl, blend together the flour, sugar, baking powder and salt. In another bowl, combine the milk, applesauce and egg whites; mix well. Add the wet ingredients into the dry ingredients and blend together. Fold in the blueberries. Spray some muffin tins with cooking oil. Spoon the muffin batter equally among the cups. Bake until muffins are golden brown, about 25 minutes. Test with a long toothpick or a fork to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes.

Mrs Fields Applesauce Oakmeal Cookies Copycat Recipe

Dessert Copycat Recipe- Restaurant Copycat Recipes

Ingredients

2 1/2 cups Flour

1 cup Quick oats (not instant)

1/2 teaspoon Salt

1 teaspoon Soda

1 teaspoon Cinnamon

1/4 teaspoon Cloves

2 teaspoons Grated lemon zest

1 cup Dark brown sugar, packed

3/4 cup Butter

1 large Egg

1/2 cup Unsweetened applesauce

1/2 cup Honey

1 cup Fresh apple, peeled and finely chopped

1 cup Raisins

Topping:

1/2 cup Quick oats

Preheat oven to 300 degrees.

In a medium bowl combine the flour, oats, salt, soda, cinnamon,

cloves and lemon zest. Mix well and set aside.

Cream the sugar and butter together in a large bowl using an

electric mixer. Add the egg, applesauce and honey and beat at

medium speed until smooth. Add the flour mixture, fresh apple and

raisins, and blend at low speed until just combined. The dough will

be quite soft.

Drop by rounded tablespoons onto ungreased baking sheets, 1 1/2

inches apart. If you wish, sprinkle the cookies with oats.

Bake the cookies for 23-25 minutes or until the bottoms are golden.

This recipe makes about 48 cookies.

Provided: America's Secret Recipes

Morton's Legendary Hot Chocolate Cake Copycat Recipe

Restaurant Dessert Copycat Recipes

1 1/2 cups unsalted butter, at room temperature, plus more for the

souffle cups

Granulated sugar

12 ounces bittersweet or semisweet chocolate, coarsely chopped

8 large egg yolks, plus 7 large eggs

1 1/2 cups confectioners' sugar

1/4 cup all-purpose flour

18 fresh raspberries

6 scoops vanilla ice cream

1. Preheat the oven to 350F. Generously butter six 6-ounce souffle

cups and sprinkle each with granulated sugar. Tap out the excess

sugar.

2. In the top of a double boiler set over barely simmering water,

melt the butter and chocolate together. Remove the top of the

double boiler pan from the heat.

3. In the bowl of an electric mixer fitted with the whisk

attachment and set on low speed, beat the egg yolks and eggs for

about 2 minutes, or until light and smooth. With the mixer running,

pour the melted chocolate into the bowl and mix for about 2 minutes

longer.

4. Put the confectioners' sugar and flour in a fine-mesh sieve and

sprinkle into the chocolate mixture. With the mixer on medium

speed, beat for 30 seconds, or until well mixed.

5. Pour the batter into the prepared souffle cups, leaving about

1/4 inches of space below the rim. Set the souffle cups on a baking

sheet and bake for 18 to 20 minutes, or until puffed and about 1

inch higher than the rim. The centers will be soft but not sticky.

6. Remove the cakes from the oven and immediately invert each onto

a serving plate. Remove the cup, and garnish each plate with three

raspberries and a scoop of vanilla ice cream.

Source: The Secret Recipe Forum

Desserts and Baking Cooking Tips

Baking Secret Recipe Tips

Soft, Chewy Cookies Tips:

- Do not use too much flour over mix the dough.

- Cookie center may look slightly unbaked but bake cookies in the minimum amount of time.

Let cookies stand on baking sheet for one to three minutes to continue to bake, then remove to cooling rack.

- Store soft cookies in an airtight container.

- Store soft chewy cookies separately from crisp type cookies.

- Use shiny aluminum cookie sheets, not dark colored ones.

Tips Provided: The Secret Recipe Forum

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