Cheese
Nips
Nilla Wafers
Old Fashioned Ginger Snaps
Oreo (Wafers)
SnackWell’s - Banana Snack
Bars
Cheese Nips
Here's a mimicked recipe that gets one very important
ingredient from another packaged product. The powdered
cheese included in the Kraft instant macaroni &
cheese kits flavors this homegrown version of the popular
bright orange crackers. You'll need a can of Kraft
Macaroni & Cheese Cheese Topping or two boxes of the
most inexpensive instant variety of macaroni &
cheese; you know, the kind with the cheese powder. Two
boxes will give you enough cheese to make 300 crackers.
As for the macaroni left over in the box, just use that
for another recipe requiring elbow macaroni.
1 cup sifted all-purpose flour
(plus 1/2 cup divided & reserved for kneading and
rolling)
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup Kraft Macaroni & Cheese Cheese Topping powder
(or 2 packages dry cheese powder from 2 boxes Kraft
macaroni & cheese)
3 tablespoons shortening
1/3 cup buttermilk
1/2 teaspoon salt (for tops, optional)
1. Sift together 1 cup flour, baking soda, baking powder
and cheese powder in a large bowl.
2. Cut in the shortening with a fork and knife with a
crosswise motion until dough is broken down into
rice-size pieces. Mixture will still be very dry.
3. Stir in buttermilk with a fork until dough becomes
very moist and sticky.
4. Sprinkle a couple tablespoons of the reserved flour
over the dough and work it in until it can be handled
without sticking, then turn it out onto a floured board,
being sure to keep 1/4 cup of the reserve flour for
later. Knead the dough well for 60 to 90 seconds, and the
flour is incorporated. Wrap the dough in plastic wrap and
chill for at least one hour.
5. Preheat oven to 325 degrees. Spray a light coating of
cooking spray on a baking sheet.
6. Remove the dough from the refrigerator and use the
remaining reserve flour to dust a rolling surface. Roll
about one-third of the dough to just under 1/16th of inch
thick. Trim the edges square (a pizza cutter or wheel
works great for this), then transfer the dough to a
lightly greased baking sheet. Use the rolling pin to
transfer the dough. Simply pick up one end of the dough
onto a rolling pin, and roll the dough around the rolling
pin. Reverse the process onto the baking sheet to
transfer the dough.
7. Use a pizza cutter to cut across and down the dough,
creating 1-inch square pieces. Use the blunt end of a
skewer or broken toothpick to poke a hole in the center
of each piece.
8. Sprinkle a very light coating of salt over the top of
the crackers (crackers will already be quite salty) and
bake for 8-10 minutes, mix the crackers around (so those
on the edge don’t burn) and bake for another 3-5
minutes, or until some are just barely turning a light
brown. Repeat the rolling and baking process with the
remaining dough.
Makes approximately 300 crackers.
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JMR NOTE: The King Arthur Flour Company
http://www.kingarthurflour.com. They sell such things as
Kraft brand cheese powders, and Armour brand flavor
powders.
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Nilla Wafers
Here's a simple recipe. It's a kitchen mimick of those
tasty, tan, checker-like cookies from Nabisco. The real
things come about 100 to a box and really fly when
whipped into the air with a little flick of the wrist and
forearm. They also skip nicely down the creek, when I'm
pissed.
1/2 cup powdered sugar
1/3 cup sugar
1/3 cup shortening
1 egg
1 teaspoon vanilla
1/8 teaspoon salt
1 1/2 cups cake flour
1 1/2 teaspoons baking powder
1 tablespoon water
1. Preheat oven to 325 degrees.
2. Cream together sugars, shortening, egg, vanilla, and
salt in a large bowl.
3. Add the the flour and baking powder. Add 1 tablespoon
of water and continue mixing until dough forms a ball.
4. Roll dough into 3/4-inch balls and flatten slightly
onto a lightly greased cookie sheet. Bake for 15-18
minutes or until cookies are light brown.
Makes 50-56 cookies.
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Old Fashioned Ginger Snaps
Nabisco's version of this old favorite cookie may not be
as big a seller as its much-mimicked Oreo. Heck, it's not
even close. But if you're a ginger snap fanatic, this
recipe will give you a killer clone of the cookie giant's
store-bought version that you can whip up in
a...uh...snap. And if you're watching the fat, four of
these cookies check in with a total of around 2.5 grams
of fat.
1 cup packed dark brown sugar
3/4 cup sugar
1/4 cup molasses
1/4 cup shortening
1 tablespoon butter, softened
1 egg
1/2 teaspoon vanilla
2 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 cup water
1. Preheat oven to 350 degrees.
2. Cream together the sugars, molasses, shortening,
butter, egg, and vanilla in a large bowl. Beat with an
electric mixer until smooth.
3. In another large bowl combine the flour, baking soda,
ginger, salt, cinnamon, and cloves.
4. Pour the dry mixture into the wet mixture and beat
while adding the water. Continue to mix until ingredients
are incorporated.
5. Measure a heaping teaspoon of dough at time. Roll the
dough into a sphere between the palms of your hands then
press the dough onto the cookie. Flatten to about
1/8-inch thick.
6. Bake cookies for 10-14 minutes or until edges begin to
brown and cookies are crispy when cool.
Makes 120 (10 dozen) cookies (If you can keep your mom
out of them.)
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JMR NOTE: The King Arthur Flour Company
http://www.kingarthurflour.com. They sell such things as
Kraft brand cheese powders, and Armour brand flavor
powders.
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Oreo (Wafers)
When I first designed the Oreo cookie mimicked recipe for
this venture, I decided that a cake mix would suit the
recipe best. However, the variety and brand I chose --
Duncan Hines Dark Dutch Fudge -- became unavailable in
many parts of the country. Now, for all of my faithful
readers, it is time to fix that problem with a cake mix
that should be available everywhere. Many of the
ingredients have changed to create an even more tender,
chocolatey cookie that can be the same color as the real
thing, if you decide to add some brown paste food
coloring. To create cookies that are more uniform in
size, try using a spice bottle lid on the thinly rolled
out dough. This will allow you to make your wafers
faster, and they will all be the same size.
1 18.25-ounce pkg. Betty Crocker chocolate fudge cake mix
3 tablespoons shortening, melted
1/2 cup cake flour, measured then sifted
1 egg
3 tablespoons water
2 tablespoons brown paste food coloring (optional)*
1. Combine the cookie ingredients in a large bowl. Add
the water a little bit at a time until the dough forms.
Cover and chill for 2 hours.
2. Preheat oven to 350 degrees.
3. On a lightly floured surface roll out a portion of the
dough to just under one 16th of an inch thick. To cut,
use a lid from a spice container with a 1 1/2-inch
diameter (Schilling brand is good). Arrange the cut dough
rounds on a cookie sheet that is sprayed with a light
coating of non-stick spray. Bake for 10 minutes. Remove
wafers from the oven and cool completely.
4. As the cookies bake, make the filling (recipe in More
Top Secret Recipes on page 68).
5. When the cookies have cooled, roll a small portion
(heaping 1/4 teaspoon) of the filling into a ball (just
over 1/4-inch in diameter), and press it between two of
the cookies. Repeat with the remaining cookies.
Makes 108-116 wafers; for 54-58 sandwich cookies.
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JMR NOTE1: This is an optional step to help recreate the
color of the original cookie. If you do not use the paste
food coloring be sure to change the amount of water added
to the wafer cookies from 3 tablespoons to 1/4 cup. The
food coloring gives the cookies the dark brown, almost
black color. The coloring can be found with cake
decorating supplies at art supply and craft stores.
JMR NOTE2: If the dough seems too tacky, you can work in
as much as 1/4 cup of flour as you pat out and roll the
dough. Use just enough flour to make the dough workable,
but not tough.
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SnackWell’s - Banana Snack
Bars
In 1996, Nabisco built up its growing line of
SnackWell’s baked products with the introduction of
low-fat snack bars in several varieties, including fudge
brownie, golden cake, apple raisin, and the chewy banana
variety mimicked here. The secret ingredients that help
us keep the fat grams under 2 grams per serving is banana
puree to help keep the cake moist while adding real
banana flavor, egg whites rather than whole eggs, some
molasses and just a little bit of shortening. Whip it all
up, pour it into a pan and bake. Soon you'll have 21
tasty little low-fat snack bars to get you through the
week.
2 egg whites
1 cup plus 5 tablespoons sugar
2 tablespoons brown sugar
2 tablespoons molasses
1 1/2 cups banana puree*
3 tablespoons shortening
1/4 cup whole milk
1/2 teaspoon vanilla butter nut extract
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1. Preheat oven to 350°.
2. In a large bowl, whip the egg whites with an electric
mixer until they become thick. Do not use a plastic bowl
for this.
3. Add the sugar to the egg whites and continue to beat
until the mixture forms soft peaks.
4. Add the brown sugar, molasses, banana puree (See JMR
NOTE3:), shortening, milk and vanilla butter nut
flavoring to the mixture, beating after each addition.
5. In a separate bowl, combine the remaining ingredients.
6. While beating the wet mixture, slowly add the bowl of
dry ingredients.
7. Lightly grease a 9x14-inch pan with a light coating of
non-stick cooking spray. Be sure to coat the sides as
well as the bottom of the pan. Dump about 3 tablespoons
of sugar into the pan, then tilt and shake the pan so
that a light layer of sugar coats the entire bottom of
the pan, and about halfway up the sides. Pour out the
excess sugar.
8. Pour the batter into the pan, and spread it evenly
around the inside of the pan. Sprinkle a light coating of
sugar -- about two tablespoons -- over the entire top
surface of the batter. Gently shake the pan from
side-to-side to evenly distribute the sugar over the
batter. Bake for 25-28 minutes or until the cake begins
to pull away from the sides of the pan.
9. Remove the cake from the oven and turn it out onto a
cooling rack. When cake has cooled, place it onto a sheet
of wax paper on a cutting board and slice across the cake
6 times, creating 7 even slices. Next cut the cake
lengthwise twice, into thirds, creating a total of 21
snack bars. When the bars have completely cooled, store
them in a resealable plastic bag or an airtight
container.
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JMR NOTE3: Puree whole bananas (approximately 3) in a
food processor or blender until smooth and creamy.
Nutrition Facts
Serving size – 1 bar
Servings – 21
Total fat (per serving) – 1.8g
Calories (per serving) – 118
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