Secret Recipes

Makes: 21 Snack Bars

Ingredients:

2 egg whites

¼ Tsp baking soda

½ Tsp vanilla butter nut extract

½ Tsp salt

¼ Tsp baking soda

2 Tbsp molasses

2 Tbsp brown sugar

3 Tbsp shortening

¼ c of whole milk

1 and ½ c all-purpose flour

1 and ½ c banana puree

1 c plus 5 Tbsp sugar

Procedure:

1. Heat your oven to 350 degrees Fahrenheit.

2. In a large-sized bowl with an electric mixer, beat the egg whites until thick. Make sure NOT to use plastic bowl for this step.

I included Nabisco Oreo Cookies for my second book (you can buy it here). When I was making the cloned recipe for this famous cookie, I made a decision that a cake mix is best for the recipe. However, my chosen brand for the cake mix (Duncan Hines Dark Dutch Fudge) is no longer available in most parts of the US. Now, I’m going to correct this problem for all my readers to enjoy. Instead of the original cake mix, I’m going to change it with another cake mix brand that you can easily buy anywhere. Aside from the cake mix, I’ve also changed most of the ingredients form the previous one. The new ingredients that I will introduce will make sure that you get a chocolatier and more tender cookie. Plus, if you add brown paste food coloring in it, you will get almost the exact color as the original. Some of the steps have been modified to make sure the cookies have the same sizes with the use of a spice bottle lid on the dough. With this method, making this recipe will be much faster. Plus, they will all have the same sizes. As for the filling recipe, the procedure is still the same. You can easily find it in my book. For everyone who’s interested in another new recipe requiring these wafers, come check my book.

Makes: 108 to 116 wafers for 54 to 58 sandwich cookies

Ingredients:

1 egg

3 Tbsp water

3 Tbsp melted shortening

½ cup cake flour (measured and sifted)

1 package Betty Crocker Chocolate Fudge cake mix (18.25-oz)

2 tbsp brown paste food coloring (optional)

Procedure:

1. In a large-sized bowl, mix all the cookie ingredients. Then, add a little bit of water at a time until the dough starts to form. Once the dough formed, cover it then allow it to chill for about 2 hours.

2. Prepare the oven by heating it to 350 degrees Fahrenheit.

This version of Nabisco’s old time much loved cookie may not be as a big hit unlike Nabisco’s Oreo Cookies. In fact, it’s way far from being close. But, if you love ginger snaps, then this secret recipe will give you the exact recipe just like the original that you can easily make instantly. And, if you’re fat conscious, you’d be happy to know that four of these ginger snaps are only 2.5 grams of fat in total.

Makes: 10 dozens

Ingredients:

1 egg

1 Tbsp softened butter

2 Tsp ground ginger

2 Tsp baking soda

1 Tsp ground cinnamon

1 Tsp salt

½ Tsp vanilla

½ Tsp ground cloves

2 and ½ c all-purpose flour

1 c of dark brown sugar (packed)

¾ c of sugar

¼ c of water

¼ c of shortening

¼ c of molasses

Procedure:

1. Preheat your oven to about 350 degrees Fahrenheit.

Nobody knows the accurate origin of the vanilla wafer. However, people have guessed the wafer recipe originated in the south. People have been making vanilla wafers at home long before Nabisco launched their Nilla Wafers – lightweight packaged cookies that looks like poker chips – in 1945. During those times, Nilla Wafers were still called Vanilla Wafers. However, when the 1960s entered, Nabisco decided to change its name to Nilla Wafers. Today, Nabisco Nilla Wafers have about a 100 cookies in one package. Plus, it really does fly when you try to throw it in the air with a flick of your fingers. If you enjoy this treat back in the days, you can easily recreate the good old days of making homemade vanilla wafers. This recipe makes about 50 wafers.

Makes: 50-56 cookies

Ingredients:

1 egg

1 tablespoon water

1/8 teaspoon salt

1 teaspoon vanilla

1 and ½ teaspoons baking powder

1/3 cup shortening

1/3 cup sugar

½ cup powdered sugar

1 and ½ cups cake flour

Procedure:

1. Prepare the oven by preheating it to 325 degrees Fahrenheit.

2. In a large-sized bowl, cream salt, shortening, vanilla, sugars and eggs together.

Here’s a copycat recipe that gets one significant ingredient from a different packaged product. The powdered cheese you’ll find in Kraft Macaroni and Cheese kits add zing to this homemade version of these famous orange crackers. So, for this recipe, you will need a can of this famous Kraft Macaroni & Cheese Cheese Topping. If you can’t find this product, you can also use any instant macaroni & cheese with cheese powder in it. Two boxes are sufficient to produce 300 crackers. You can use the macaroni in the box for other copycat recipe that needs elbow macaroni.

Makes: 300 crackers

Ingredients:

¼ teaspoon baking powder

½ teaspoon salt (optional, for tops only)

1 teaspoon baking soda

3 tablespoons shortening

1/3 cup buttermilk

½ cup Cheese Topping from Kraft Macaroni and Cheese (or 2 packs of dry cheese powder from 2 boxes of Kraft Mac & Cheese)

1 cup sifted all-purpose flour

½ cup sifted all-purpose flour (divided, set aside for kneading and rolling)

Procedure:

1. In a large-sized bowl, sift together baking powder, baking soda, cheese powder and a cup of flour.

2. Using a knife and a fork, cut in shortening in a crosswise movement until the dough is broken down into bits of pieces (rice-size). When you finished, the dough will remains very dry.