Favorite Recipe Secrets
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Restaurant Dessert & Baking Copycat Recipes
Applebee's Blondie Brownies Copycat Recipes Cheesecake Factory Oreo Cheesecake Copycat Recipes Ice Cream Cake Secret Recipe
Cinnamon Apple Sponge Cake Recipe Secret Bob Evan's Peanut Butter Pie Copycat Recipe
Dairy Queen's Ice Cream Copycat Recipe Starbuck's Blueberry Muffins Copycat Recipe
Mrs Fields Oakmeal Cookies Copycat Recipe Morton Hot Chocolate Cake Copycat Recipe
Entenmann's Chocolate Cupcake Copycat Recipe
Baking Tips
Upon leaving a favorite restaurant of yours, something that always makes conversation is the dessert platter. Every restaurant goes out of its way to create the perfect dessert and now you too can enjoy these treats from your home with restaurant dessert recipes. No matter what type of a restaurant you go to, there is going to be a dessert menu. Whether it is an Italian restaurant, Mexican restaurant, or seafood restaurant, you are going to find a plethora of different desserts to choose from. Because of this, big restaurants have to do everything they can to create a signature desserts to offer guests. It can be difficult recreating a fudge brownie or apple pie slice in order to distinguish it from the rest of the competition. But that is exactly what the top restaurants do; spend time and money creating the perfect restaurant dessert recipes.
Almost everyone has a sweet tooth and is willing to give different desserts a try. While not everyone enjoys a juicy hamburger or a healthy salmon, few do not like a chocolate covered cookie on top of ice cream. What you will find is that dessert recipes from high-class restaurants are some of the most difficult recipes to obtain. A lot of restaurants will post basic recipes to certain entrees on their menu, but the dessert menu is different. They do not want to spread the word on a secret recipe that has separated them from the rest of the competition. Every detail matters when it comes to creating the perfect dessert. You want to make sure you get the right kind of ice cream, the right brand, you heat the fudge properly, and you place the right kind of whip cream and strawberry sauce on the finished product. In addition, almost all desserts have one extra secret ingredient that gives it that last extra kick.
Home cooks and chefs have spent hours time testing recipes that are close to favorite restaurant dessert recipe secrets. Now you can enjoy top dessert copycat recipes from the comfort of your home.
Visit: Secret Recipes
Olive Garden Peach Cheesecake Copycat Recipe
Ingredients Cake Base:
1 egg
1/3 cup sugar
1/4 teaspoon vanilla
1/4 cup all-purpose flour
1/4 teaspoon baking powder
1 pinch salt
2 tablespoons water
FILLING Ingredients:
2 pounds soft cream cheese
1 cup sugar
4 eggs
1 teaspoon all-purpose flour
1 teaspoon vanilla
1 cup sour cream
1/4 cup reserved peach juice from the canned
or fresh peaches
2 cups canned, frozen or firm ripe fresh peach slices (drain peaches)
TOPPING Ingredients:
1 pint whipping cream or equivalent
Cooking Directions:
For the Base: Preheat oven to 375 degrees. Lightly grease base of 10-inch springform pan.
Beat whole egg in 1 1/2-quart bowl with mixer on high speed, 4 minutes, to a thick yellow foam. Mix in sugar on low speed until smooth. Add flour, water, vanilla, baking powder and salt. Mix on low speed until fully blended. Pour into springform pan, roll around until level. Bake 16 to
18 minutes on lowest oven rack. Cool to room temperature. For the Filling: Preheat oven to 325 degrees. Mix cream cheese, sugar, eggs and flour with electric mixer on high until smooth. Add vanilla, sour cream and peach flavoring and mix on medium until a smooth thick consistency is obtained. Fold in peach slices carefully -- distribute evenly. Pour cheesecake filling onto cooled sponge cake base. Bake 70 minutes on lower oven rack, turn off oven, open oven door to broil position and let cake remain 40 minutes. Cool to refrigerated temperature.
Top with fresh whipped cream or equivalent and serve. Store up to 2 days in the refrigerator.
* Garnish with chocolate (optional).
Provide: America's Secret Recipes - All Recipes
Applebees 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 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
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) 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!!
White House 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.
Provided by America's Secret Recipes
Now you can enjoy top restaurant copycat recipes from the comfort of your home.
Now you can enjoy top restaurant copycat recipes from the comfort of your home.
- 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
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
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.
Provided: America's Secret Recipes
Provided: America's Secret Recipes
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
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
Entenmanns Fat-Free Chocolate Cupcakes
Copycat Recipe
Serves/Makes: 1 dozen Ready In: 30-60 minutes
Ingredients:
1 Small Jello cook and serve chocolate pudding
1/2 cup Non-fat dry milk powder
1 tablespoon Unsweetened Hershey's cocoa
1/2 cup Sugar
1 cup Self-rising flour
4 Egg whites -- beat with
1 pinch Salt in 1-1/2 qt bowl
1 teaspoon Vanilla
4 ounces Applesauce
1/4 teaspoon Baking soda
Directions:
In medium mixing bowl combine jello powder, dry milk, cocoa, sugar and flour.
Set aside. With electric mixer, beat alternately into the egg white mixture a
cup at a time with the vanilla, applesauce and baking soda, which have been
mixed together. Beat 2 minutes after last addition.
Divide batter equally
between 12 paper-line cupcake wells. Bake at 350~ about 18-20 minutes or until
tester comes out clean. Cool in pan on wire rack 10 minutes then remove.
Provided: America's Secret Recipe Forum
Copycat Recipe
Serves/Makes: 1 dozen Ready In: 30-60 minutes
Ingredients:
1 Small Jello cook and serve chocolate pudding
1/2 cup Non-fat dry milk powder
1 tablespoon Unsweetened Hershey's cocoa
1/2 cup Sugar
1 cup Self-rising flour
4 Egg whites -- beat with
1 pinch Salt in 1-1/2 qt bowl
1 teaspoon Vanilla
4 ounces Applesauce
1/4 teaspoon Baking soda
Directions:
In medium mixing bowl combine jello powder, dry milk, cocoa, sugar and flour.
Set aside. With electric mixer, beat alternately into the egg white mixture a
cup at a time with the vanilla, applesauce and baking soda, which have been
mixed together. Beat 2 minutes after last addition.
Divide batter equally
between 12 paper-line cupcake wells. Bake at 350~ about 18-20 minutes or until
tester comes out clean. Cool in pan on wire rack 10 minutes then remove.
Provided: America's Secret Recipe Forum
Baking Tips
Baking Bread
Baking Powder Biscuits Baking Powder Bread Loaves Corn Bread
450 digrees time 12-15 mins. 350 degree time 60-70 mins 425 degrees time 25-30 mins
Muffins Yeast Bread Loaves Rolls
425 degrees time 20-30 mins 400 degrees time 60 mins 400 degrees time 10-20 mins
Baking Cookies
Drop Rolled Refrigerator
375 degrees time 10-15 mins 375 degrees time 10-12 mins 400 degrees time 10-12 mins
Baking Cakes
Angel Food Sponge Cake Jelly Roll
325 degrees time 60-70 mins 325 degrees time 50-60 mins 400 degrees time 12-15 mins
Cup Cakes White Layer Cake Loaf Cake (5"X9"X3")
375 degrees to 25-30 mins 375 degrees time 25-30 mins 325 degrees time 50-55 mins
Baking Desserts
Baked Apples Bread or Rice Pudding Cobbler
375 degrees time 40-60 mins 350 degrees time 40-60 mins 325 degrees time 30-40 mins
Top Restaurant Recipes Revealed
Visit: Secret Recipes
Baking Powder Biscuits Baking Powder Bread Loaves Corn Bread
450 digrees time 12-15 mins. 350 degree time 60-70 mins 425 degrees time 25-30 mins
Muffins Yeast Bread Loaves Rolls
425 degrees time 20-30 mins 400 degrees time 60 mins 400 degrees time 10-20 mins
Baking Cookies
Drop Rolled Refrigerator
375 degrees time 10-15 mins 375 degrees time 10-12 mins 400 degrees time 10-12 mins
Baking Cakes
Angel Food Sponge Cake Jelly Roll
325 degrees time 60-70 mins 325 degrees time 50-60 mins 400 degrees time 12-15 mins
Cup Cakes White Layer Cake Loaf Cake (5"X9"X3")
375 degrees to 25-30 mins 375 degrees time 25-30 mins 325 degrees time 50-55 mins
Baking Desserts
Baked Apples Bread or Rice Pudding Cobbler
375 degrees time 40-60 mins 350 degrees time 40-60 mins 325 degrees time 30-40 mins
Top Restaurant Recipes Revealed
Visit: Secret Recipes