Swiss Miss Fat-Free Tapioca Pudding
When the first instant hot cocoa mix was developed in the fifties,
it was available only to the airlines in individual portions for
passengers and was called Brown Swiss. This mix was so popular
that the company packaged it for sale in the grocery stores and
changed the name to Swiss Miss. In the seventies, the first Swiss
Miss Puddings were introduced and quickly became the leader of
dairy case puddings. When the fat-free versions of the puddings
were introduced some 23 years later, they, too, would become a
popular favorite.
No sugar needs to be added to this recipe that recreates one of
the best-tasting brands of fat-free pudding on the market. The
condensed milk is enough to sweeten the pudding; plus it provides
a creamy consistency, which, along with the cornstarch, helps
replace fat found in the full-fat version of this tasty tapioca treat.
It's a simple recipe to make and you won't even "miss" the fat.
Ingredients
2 tablespoons cornstarch
2 1/2 cups fat-free milk
1/2 cup sweetened condensed skim milk
dash salt
2 1/2 tablespoons instant tapioca
1/2 teaspoon vanilla extract
Preparation Method
1. Combine the cornstarch with the fat-free milk in a medium saucepan
and whisk thoroughly to dissolve the cornstarch.
2. Add the condensed milk, salt, and tapioca to the pan. Stir until
smooth and then set the pan aside for 5 minutes.
3. After 5 minutes, bring the mixture to a boil over medium/low heat,
stirring constantly until it thickens, then cover and remove from the
heat. Let the pudding sit, covered, for 20 minutes.
4. Stir in the vanilla, then transfer the pudding to serving cups.
Cover the cups with plastic wrap and let them chill for at least
2 to 3 hours before serving.
Nutrition Facts
Serving size ñ 3/4 cup
Total servings ñ 4
Fat (per serving) ñ 0g
Calories (per serving) ñ 140
Sunshine Lemon Coolers
Brothers Jacob and Joseph Loose had a dream of creating
products in a bakery filled with sunshine. In 1912 they
got their wish by opening the famous "Thousand Window Bakery"
in Long Island City, New York. It was the largest bakery in
the work until 1955. Today Sunshine Biscuits has moved to
another location in Sayerville, New Jersey, where ovens the
size of football fields bake like crazy. Sunshine is now
owned by Keebler and continues to produce many baked treats
you're likely familiar with, such as Hydrox Cookies, Saltine
Crackers, Vienna Fingers, Cheez-it Crackers, and these sweet
Lemon Coolers. All we have to do is make a few simple
adjustments to the Nilla Wafer clone recipe, and we can create
a cool copy of these awesome little tangy wafer cookies.
You know the ones - those little round cookies dusted
with lemon-flavored powdered sugar. To make that coating,
we'll just use a little unsweeteneed Kool-Aid lemonade
drink mix combined with powdered sugar. Shake the cookies
in a bag with this mixture (I call is bake 'n shake) and
you've got yourself another tasty knock-off.
Ingredients
1/2 cup powdered sugar
1/3 cup sugar
1/3 cup shortening
1 egg
1/2 teaspoon vanilla
1/8 teaspoon salt
1 1/2 cups cake flour
1 1/2 teaspoons baking powder
1 tablespoon water
Lemon Powdered Sugar
1 cup powdered sugar
rounded 1/2 teaspoon unsweetened Kool-Aid lemonade drink mix
Preparation Method
1. Preheat oven to 325 degrees.
2. Cream together sugars, shortening, egg, vanilla, and salt in
a large bowl.
3. Add 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 to 18 minutes or until
cookies are light brown.
5. As cookies bake, combine 1 cup powdered sugar with the lemonade
drink mix in a large plastic bag and shake thoroughly to mix.
6. When the cookies are removed from the oven and while they are
hot, add 4 or 5 at a time to the bag and shake it until the cookies
are well coated. Repeat with the remaining cookies.
Makes 50 to 56 cookies.
Strawberry Julius and Pineapple Julius
Amount Measure Ingredient
-------- ------------ --------------------------------
1 cup frozen sliced strawberries -- thawed
or
1 can crushed pineapple in juice (8-oz)
1 cup water
2 egg whites
3/4 teaspoon vanilla extract
1/4 cup granulated sugar
1 cup crushed ice -- heaping
Preparation Method
1. Combine all the ingredients in a blender set on high speed for exactly
1 minute.
Makes 2 drinks.
NOTES : For the Strawberry Julius, sweetened sliced strawberries work
best. They can often be found in 16-ounce boxes in the
frozen-food section of the supermarket. Make sure to thaw them
first.
Starbucks Frappuccino
Here's one that I get requests for all of the time,
and that you won't yet find in any book. This is a
clone for Starbuck's "Lowfat Creamy Blend of Coffee
& Milk" that you can now find in the all-too-puny
9 1/2-ounce bottles in most stores. Those little
bottles will set you back at least a buck, but this
Top Secret Recipes version costs a mere fraction of that.
Plus, the recipe actually makes enough that you can get
a pretty major caffeine buzz. Then, when you get down to
the "Tidbits" I'll tell you how to clone espresso with a
standard drip machine and ground coffee. Cool!
Ingredients
1/2 cup fresh espresso
2 1/2 cups lowfat milk (2 percent)
1/4 cup granulated sugar
1 tablespoon dry pectin*
Preparation Method
Combine all of the ingredients in a pitcher or covered container.
Stir or shake until sugar is dissolved. Chill and serve cold.
Makes 24 ounces.
Tidbits
To make the "Mocha" variety:
Add a pinch (1/16 teaspoon) of cocoa powder to the mixture before
combining.
To fake espresso with a drip coffee maker and standard grind of
coffee:
Use 1/3 cup ground coffee and 1 cup of water.
Brew once then run coffee through machine again, same grounds.
Makes about 1/2 cup fresh espresso to use in the above recipe.
Run a pot of water through machine, without grounds, to clean.
*This is a natural thickener found in fruits that is used for
canning. You can find it in the supermarket near the canning
supplies. It is used in this recipe to make the drink thicker
and creamier, and can be found in the original recipe. It does
not add to the flavor and can be excluded if you don't care so
much about duplicating the texture of the real thing.
Spaghetti Factory Mizithra Cheese Sauce
Amount Measure Ingredient
-------- ------------ --------------------------------
2 tablespoons Flour
4 tablespoons Butter
1 teaspoon Olive Oil
10 milliliters Garlic -- crush
2 tablespoons Parsley -- chopped
1/2 cup Half and Half
1 cup Milk
3/4 cup Romano Cheese
White Pepper to taste
Preparation Method
Make a light roux over a medium fire with olive oil and butter. Add flour
and cook flour out of raw state; add garlic. Pour milk and half and half
in the roux with pepper and parsley. At the last moment add the cheese.
Place over hot pasta.
Sonic Ocean Water
Any Sonic Drive-In regular knows the three or four unique
fountain drink favorites on the menu. There's the Limeade,
the Diet Limeade, and, of course, the Cherry Limeade. But
that bright blue stuff called Ocean Water has become a
recent favorite for anyone who digs the taste of coconut -
it's like a pina colda soda. The server simply squirts a
bit of blue coconut syrup into some cold Sprite. The big
secret to duplicating this one at home is re-creating that
syrup, so that's the first step. After that's done, you make
the drink as they do at the restaurant in less time than it
takes to say, "Does my blue tongue clash with what I'm wearing?"
Ingredients
3 tablespoons water
2 tablespoons sugar
1 teaspoon imitation coconut extract
2 drops blue food coloring
2 12-ounce cans cold Sprite
ice
Preparation Method
1. Combine the water and the sugar in a small bowl. Microwave
for 30-45 seconds, then stir to dissolve all of the sugar.
Allow this syrup to cool.
2. Add coconut extract and food coloring to the cooled syrup.
Stir well.
3. Combine the syrup with two 12-ounce cans of cold Sprite.
Divide and pour over ice. Add straws and serve.
Makes two 12-ounce servings.
Sonic Cherry Limeade
Here's the signature drink from the chain that's reviving
the drive-up burger joint, just like a scene out of American
Graffiti or Happy Days. It was in 1953 that Troy Smith obtained
the parcel of land in Shawnee, Oklahoma that was big enough
to fit the new steakhouse and root beer stand that was his
dream. Troy thought he'd make he steakhouse his primary operation,
but as it turned out folks preferred the hot dogs and cold drinks
over at the root beer stand. So Troy did the smart thing and
ditched the steakhouse to focus all his efforts on the other joint.
At first he called the root beer stand "Top Hat," but when Troy
found out later that name was already being used, he came up
"Sonic" to signify "service at the speed of sound." Today the
chain is the sixth largest hamburger outlet in the country.
This recipe makes a simple, old-fashioned drink by combining
Sprite with cherry juice and some lime wedges. Use cherry juice
made by Libby under the brand-name Juicy Juice for the best home
clone.
Ingredients
12 ounces Sprite (1 can)
3 lime wedges (1/8 of a lime each)
1/4 cup cherry juice (Libby's Juicy Juice is best)
Preparation Method
1. Fill a 16-ounce glass 2/3 full with ice.
2. Pour Sprite over the ice.
3. Add the juice of three lime wedges and drop them into the drink.
4. Add the cherry juice and serve with a straw.
Makes 1 16-ounce drink (medium size).
Shoney's Tomato Florentine Soup
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cans Clear chicken broth -- 14oz ea.
1 Can sliced stewed tomatoes -- (14 ounces)
12 ounces V-8 juice
10 ounces Cream of tomato soup
1 tablespoon Sugar
10 ounces Frozen chopped spinach
dash of Nutmeg
Salt and pepper
Preparation Method
Combine broth, tomatoes, juice and soup in a
saucepan with a wire whisk over medium heat. Add remaining ingredients,
without even thawing spinach. Allow to heat gently 30 minutes on
medium-low until spinach is tender. Keep hot without letting it boil.
Freeze leftovers.
Seven Seas Free Viva Italian Fat-Free Dressing
Seven Seas dressings were first introduced by Anderson
Clayton Foods back in 1964, when the trend toward fat-free
foods was in its infancy. Kraft Foods later picked up the
brand, and Seven Seas today ranks number four in sales of
salad dressings in the United States. Here's our special
technique to creating a delicious clone of Seven Seas
spice-filled fat-free Italian dressing straight out of
the latest TSR low-fat cookbook, using a secret combination
of water, cornstarch and gelatin where the fat used to be.
Ingredients
1 1/3 cups water
1 1/2 tablespoons granulated sugar
2 teaspoons cornstarch
1 teaspoon salt
1/2 teaspoon dried minced onion
1/2 teaspoon dried minced garlic
1/2 teaspoon finely minced red bell pepper
1/2 teaspoon Italian seasoning
1/4 teaspoon gelatin
1/2 cup white vinegar
1 teaspoon dry nonfat buttermilk
Preparation Method
1. Combine water, sugar, cornstarch, salt, onion, garlic,
bell pepper, Italian seasoning, and gelatin in a small
saucepan. Whisk to dissolve cornstarch, then set pan over
medium/low heat.
2. Heat mixture until boiling, stirring often. When mixture
begins to boil, cook for 1 additional minute, stirring
constantly, then remove from heat.
3. Add vinegar and dry buttermilk to saucepan and stir.
Transfer dressing to a covered container and refrigerate--
preferably overnight--before serving.
Makes 1 1/2 cups.
Nutrition Facts
Serving size ñ 2 tablespoons
Total servings ñ 12
Fat (per serving) ñ 0g
Calories (per serving) ñ 10
Seasoned Long Grain & Wild Rice Mix
Amount Measure Ingredient
-------- ------------ --------------------------------
-----DRY MIX-----
1 tablespoon Chicken bouillon powder
1 teaspoon Dry chopped onion
1/2 teaspoon Dry minced parsley
1/4 teaspoon Garlic powder
1/4 teaspoon Onion powder
1 teaspoon Ground turmeric
1/2 teaspoon Ground cumin
1/4 teaspoon Ground ginger
1/2 teaspoon Black pepper
1 1/2 teaspoons Season salt -- to 2 ts
-----RICE MIXTURE-----
2 cups Water
2 tablespoons Butter or margarine
1 cup Premium Minute Rice
1/3 cup Dry wild rice
Preparation Method
Combine all of the ingredients as listed in Dry Mix in medium saucepan.
Add to this water, butter, rice and dry wild rice. Bring to boil. Stir
once or twice just to combine. Cover pan with lid tightly. Simmer gently 8
to 10 minutes or until almost all liquid has been absorbed. Makes 3 cups
cooked rice.
Schilling Salad Supreme Seasoning
This orange-colored spice blend has been perking up salads,
pasta, potatoes, hamburgers, and vegetables for years now,
but I've never seen a homegrown clone for the stuff. Time
to change that. While it's obvious that sesame seeds are a
major part of this blend, you may not know that the main
ingredient is Romano cheese (in the bottle, it's been dyed
orange by the paprika). Be sure to store this one in the
refrigerator. You might even want to keep the seasoning in
an empty shaker-top spice bottle. And if you're in the mood
for some tasty pasta salad, just check out the tidbit below
that comes right off the bottle of the original product.
Ingredients
2 tablespoons Romano cheese
1 1/2 teaspoons sesame seeds
1 teaspoon paprika
3/4 teaspoon salt
1/2 teaspoon poppy seeds
1/2 teaspoon celery seeds
1/4 teaspoon garlic powder
1/4 teaspoon coarse ground black pepper
dash cayenne pepper
Preparation Method
1. Combine all ingredients in a small bowl and mix well.
2. Pour blend into a sealed container (such as an empty spice bottle)
and store chilled.
Makes 1/4 cup.
Tidbits
The label of the original product includes an easy recipe for
Supreme Pasta Salad.
"Combine 1 pound cooked pasta, 8 ounces Italian dressing and 4
tablespoons Salad Supreme (or the amount made in the above
clone recipe). Toss with an assortment of chopped fresh vegetables.
Chill."
Sara Lee's Carrot Square Cake
Yield: 6 servings
Ingredients
2 Eggs
1 ts Vanilla
6 oz Oil
1 ts Salt
1 1/2 ts Baking powder
2 ts Cinnamon
1 c Sugar
1 1/4 c All-purpose flour
1 c Carrots; grate fine
1 c Walnuts; well-chopped
1/2 c Light raisins; optional
Cream cheese icing
6 oz Cream cheese; softened
1/4 lb Butter
1 lb Powdered sugar
1 1/2 ts Orange extract
1 ts Spice island orange peel
1 tb Light corn syrup or pancake
1 tb Cornstarch or flour
Preparation Method
Combine first 8 ingredients with electric mixer on medium-high.
Beat 3 minutes scraping down sides of bowl often. Remove beaters.
Stir in last 3 ingredients. Grease and flour 9" square pan.
Spread batter evenly in pan. Bake at 325~ about 50 minutes. Cool
in pan about 30 minutes. Frost with Cream Cheese Frosting and
sprinkle with additional walnuts. ICING-Cream the cream cheese
with the butter until light and fluffy, using med-high spped of
electric mixer. Add half of the sugar, increasing speed to high.
Add extract and peel and beat about 1 minute. Scrape down sides
of bowl often. Resume beating adding remaining powdered sugar.
Beat smooth. Frost sides and top of cake.
Sara Lee (R) Apple Maple Cheesecake
Ingredients
2 tablespoons butter or margarine
2 medium tart cooking apples, peeled and sliced (2 cups)
1/3 cup maple-flavored syrup
1 tablespoon light brown sugar
1 teaspoon cornstarch
1 teaspoon ground cinnamon
1 Sara Lee Original Cheesecake, cut into 6 wedges, thawed
1 cup chopped walnuts
Slivered apple for garnish
Preparation Method
In large skillet, melt butter over medium heat. Add sliced
apples; cook, stirring occasionally, 5 minutes or just until
tender. In small bowl, combine maple-flavored syrup, sugar,
cornstarch and cinnamon. Add to apples in skillet. Cook,
stirring frequently, 2-3 minutes or until syrup is bubbly
and slightly thickened. Cook 1 minute more. Remove from
heat; refrigerate 10 minutes. Spoon apple mixture over
cheesecake; sprinkle with walnuts. Garnish with slivered apple.
Makes 6 servings.
Sabrett Onions in Sauce (for hot dogs)
Here's a cool clone for the tangy orange/red onion sauce slathered
over hot dogs ordered from Sabrett push carts. For a buck or two
you can grab a hot dog with the works on the fly from these popular
umbrella-covered food carts in many major cities. You find hundreds
of 'em in New York City, especially around Central Park
(that's where the sample for this re-creation was obtained).
While most of the Sabrett toppings are standard hot dog fare
- ketchup, mustard, sauerkraut - the onion sauce is a real
Top Secret Recipe. And it's one that we can now slam into the
"solved" file.
Ingredients
1 1/2 teaspoons olive oil
1 medium onion, sliced thin and chopped
4 cups water
2 tablespoons tomato paste
2 teaspoons corn syrup
1 teaspoon cornstarch
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 cup vinegar
Preparation Method
1. Heat the oil in a large saucepan over medium heat.
2. SautÈ sliced onion in the oil for 5 minutes, until onions are
soft but not brown.
3. Add water, tomato paste, corn syrup, cornstarch, salt, and red
pepper flakes, and stir.
4. Bring mixture to a boil, then reduce heat and simmer for 45
minutes. Add vinegar. Continue to simmer for an additiona1 30 to 45
minutes or until most of the liquid has reduced and the sauce is
thick.
Makes about 1 cup.
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