Post by cafelatte on Oct 11, 2016 15:08:27 GMT -5
I've been going though my MC and noticed I have a lot of copycat recipes I have collected over the years. Of course I won't post them all, but I wanted to share a few that might be of interest. Please share what you feel might be of interest as well. Also, if there is a copycat recipe you'd like to have, perhaps someone here has a version, so just ask.
They do not have to be desserts, although those are the ones I will post first.
* Exported from MasterCook *
Starbuck’s Lemon Loaf Cake
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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Cake
1 box yellow cake mix
5 1/8 ounce instant or cook and serve Lemon pudding mix (can be replaced with instant vanilla pudding & 2 tsp lemon emulsion)
1/2 cup vegetable oil
4 large eggs
1/2 cup milk
8 ounces sour cream
6 tablespoons freshly squeezed lemon juice (from about 2-3 lemons)
Lemon Topping
1/2 stick butter -- room temperature
2 cups powdered sugar
4 tbsp lemon juice
1 tsp lemon emulsion/extract
Instructions
Make Lemon Loaf
Turn oven to 350F. Line 2 loaf pans with foil & spray with non stick spray, or butter and flour the pans. Set aside.
Combine all the wet ingredients and whisk until well combined.
Place all dry ingredients in a bowl, add about 1 cup of wet ingredients, beat with a mixer !on low speed! for about 15 seconds, then add the rest of the ingredients and beat on low speed for another 15-20 seconds. DO NOT over beat, or your cake will deflate.
Divide batter evenly between two loaf pans.
Place in the oven and bake for 45-55 minutes, until golden in color or until a toothpick inserted in the middle of the cake comes out clean.
Remove from oven and let rest in the pan for 5 minutes, before removing and allowing to cool on a cooling rack.
Make Icing
Beat butter, powdered sugar, lemon juice & lemon emulsion until smooth and supple.
Spread evenly on top of both cakes.
Allow the glaze to harden up before slicing.
This recipe can be used to make a cake, cupcakes or even small individual squares like I did using a brownie square pan (see link to picture below the post).
Yield: 2 9x5 loaves
* Exported from MasterCook *
Copycat Panera Chewy Chocolate Chip Cookies
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 cup butter -- softened
1/2 cup shortening
1 1/2 cups dark brown sugar
1/2 cup granulated sugar
2 large eggs
4 teaspoons vanilla extract
4 1/3 cups all-purpose flour
2 tablespoons cornstarch
2 teaspoons baking soda
1 teaspoon salt
1 bag mini semisweet chocolate chips -- (12-ounce)
Mix butter, shortening and sugars until light and fluffy. Add eggs, one at a time, mixing well after each addition. Add vanilla and mix well.
In a separate bowl, combine flour, cornstarch, baking soda and salt. Mix dry ingredients slowly into wet ingredients and blend well. (If the dough is crumbly, stir in 1 teaspoon of water at a time until mixture just holds together. The dough should not be sticky.)
Add in chocolate chips and stir until evenly distributed.
Using a ¼-cup measure, scoop out dough and form into a ball. Continue until all dough is balled. You should have approximately 24 cookies.
Place dough in freezer for 2 hours or up to 3 months.
Place frozen cookies onto parchment-lined baking sheet and bake at 350 degrees for 15 to 25 minutes. Let cool 2 minutes before removing to cooling rack.
Reheat in microwave oven 10 to 30 seconds to soften.
Makes approximately 24 cookies.
Source: Jane Constantine, Bradenton
S(Internet Address):
"http://www.tampabay.com/things-to-do/food/cooking/you-asked-for-it-copycat-panera-chewy-chocolate-chip-cookies/2242546"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 6391 Calories; 302g Fat (42.3% calories from fat); 70g Protein; 855g Carbohydrate; 15g Dietary Fiber; 921mg Cholesterol; 6804mg Sodium. Exchanges: 28 Grain(Starch); 1 1/2 Lean Meat; 58 Fat; 28 Other Carbohydrates.
NOTES : My taste testers think this Copycat Panera Chewy Chocolate Chip Cookies recipe, submitted by Jane Constantine of Bradenton, is pretty close to the original. Warm from the oven, the cookies are soft and chewy; once they cool they become harder. To bring back the softness, microwave them for 10 to 30 seconds; be careful when eating, because they will be hot. These cookies have a deep, intense flavor due to the use of dark brown sugar. Dark brown sugar has more molasses than light brown sugar, giving it a more caramel or toffee taste. If you're not a fan of those flavors, you can use light brown sugar instead (use equal amounts for substitution). Because you freeze the dough, and can keep it frozen for up to three months, you can bake a few cookies at a time rather than the whole batch. The recipe says bake for 15 minutes but mine took 20 to 25 minutes. Check at 15 minutes and go from there until they are baked through.
They do not have to be desserts, although those are the ones I will post first.
* Exported from MasterCook *
Starbuck’s Lemon Loaf Cake
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cake
1 box yellow cake mix
5 1/8 ounce instant or cook and serve Lemon pudding mix (can be replaced with instant vanilla pudding & 2 tsp lemon emulsion)
1/2 cup vegetable oil
4 large eggs
1/2 cup milk
8 ounces sour cream
6 tablespoons freshly squeezed lemon juice (from about 2-3 lemons)
Lemon Topping
1/2 stick butter -- room temperature
2 cups powdered sugar
4 tbsp lemon juice
1 tsp lemon emulsion/extract
Instructions
Make Lemon Loaf
Turn oven to 350F. Line 2 loaf pans with foil & spray with non stick spray, or butter and flour the pans. Set aside.
Combine all the wet ingredients and whisk until well combined.
Place all dry ingredients in a bowl, add about 1 cup of wet ingredients, beat with a mixer !on low speed! for about 15 seconds, then add the rest of the ingredients and beat on low speed for another 15-20 seconds. DO NOT over beat, or your cake will deflate.
Divide batter evenly between two loaf pans.
Place in the oven and bake for 45-55 minutes, until golden in color or until a toothpick inserted in the middle of the cake comes out clean.
Remove from oven and let rest in the pan for 5 minutes, before removing and allowing to cool on a cooling rack.
Make Icing
Beat butter, powdered sugar, lemon juice & lemon emulsion until smooth and supple.
Spread evenly on top of both cakes.
Allow the glaze to harden up before slicing.
This recipe can be used to make a cake, cupcakes or even small individual squares like I did using a brownie square pan (see link to picture below the post).
Yield: 2 9x5 loaves
* Exported from MasterCook *
Copycat Panera Chewy Chocolate Chip Cookies
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter -- softened
1/2 cup shortening
1 1/2 cups dark brown sugar
1/2 cup granulated sugar
2 large eggs
4 teaspoons vanilla extract
4 1/3 cups all-purpose flour
2 tablespoons cornstarch
2 teaspoons baking soda
1 teaspoon salt
1 bag mini semisweet chocolate chips -- (12-ounce)
Mix butter, shortening and sugars until light and fluffy. Add eggs, one at a time, mixing well after each addition. Add vanilla and mix well.
In a separate bowl, combine flour, cornstarch, baking soda and salt. Mix dry ingredients slowly into wet ingredients and blend well. (If the dough is crumbly, stir in 1 teaspoon of water at a time until mixture just holds together. The dough should not be sticky.)
Add in chocolate chips and stir until evenly distributed.
Using a ¼-cup measure, scoop out dough and form into a ball. Continue until all dough is balled. You should have approximately 24 cookies.
Place dough in freezer for 2 hours or up to 3 months.
Place frozen cookies onto parchment-lined baking sheet and bake at 350 degrees for 15 to 25 minutes. Let cool 2 minutes before removing to cooling rack.
Reheat in microwave oven 10 to 30 seconds to soften.
Makes approximately 24 cookies.
Source: Jane Constantine, Bradenton
S(Internet Address):
"http://www.tampabay.com/things-to-do/food/cooking/you-asked-for-it-copycat-panera-chewy-chocolate-chip-cookies/2242546"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 6391 Calories; 302g Fat (42.3% calories from fat); 70g Protein; 855g Carbohydrate; 15g Dietary Fiber; 921mg Cholesterol; 6804mg Sodium. Exchanges: 28 Grain(Starch); 1 1/2 Lean Meat; 58 Fat; 28 Other Carbohydrates.
NOTES : My taste testers think this Copycat Panera Chewy Chocolate Chip Cookies recipe, submitted by Jane Constantine of Bradenton, is pretty close to the original. Warm from the oven, the cookies are soft and chewy; once they cool they become harder. To bring back the softness, microwave them for 10 to 30 seconds; be careful when eating, because they will be hot. These cookies have a deep, intense flavor due to the use of dark brown sugar. Dark brown sugar has more molasses than light brown sugar, giving it a more caramel or toffee taste. If you're not a fan of those flavors, you can use light brown sugar instead (use equal amounts for substitution). Because you freeze the dough, and can keep it frozen for up to three months, you can bake a few cookies at a time rather than the whole batch. The recipe says bake for 15 minutes but mine took 20 to 25 minutes. Check at 15 minutes and go from there until they are baked through.
! Need to pick up some sausage and make this soon now that we FINALLY have some cooler temps. I only put a fraction of the tomatoes in but that's just personal preference (or lack of!) for stewed tomatoes. I also use French green lentils.