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Oat Cake with Coconut Walnut Glaze recipe

Oat Cake with Coconut Walnut Glaze recipe


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  • Recipes
  • Dish type
  • Cake

A lightly spiced cake made with porridge oats, then topped with a coconut walnut glaze and grilled till browned and bubbly.

63 people made this

IngredientsServes: 24

  • 300ml boiling water
  • 80g porridge oats
  • 110g butter
  • 200g caster sugar
  • 220g dark brown soft sugar
  • 2 eggs
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons salt
  • 165g plain flour
  • Topping
  • 60ml evaporated milk
  • 110g butter
  • 220g dark brown soft sugar
  • 70g desiccated coconut
  • 120g chopped walnuts

MethodPrep:20min ›Cook:40min ›Ready in:1hr

  1. Preheat oven to 180 C / Gas 4. Grease and flour a 23x33cm tin.
  2. Pour boiling water over oats. Set aside.
  3. Sift together flour, salt, bicarb and cinnamon. Set aside.
  4. Cream 110g butter, sugar, 220g dark brown soft sugar and eggs until fluffy. Add flour mixture and mix in. Add softened oats. Pour mixture into prepared tin.
  5. Bake at 180 C / Gas 4 for 35 to 40 minutes. Remove cake from oven. Preheat the grill.
  6. In a saucepan, combine milk, 110g butter and 220g dark brown soft sugar.
  7. Heat until melted, then add coconut and chopped nuts. Spread on warm cake.
  8. Place cake under grill for 2 to 3 minutes till topping is bubbly.

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Reviews & ratingsAverage global rating:(67)

Reviews in English (56)

by MAGGIE MCGUIRE

In my continuing search for an oatmeal cake "better than grandma made" I found this one. Rather than messing with broiling the topping, just combine the topping ingredients and spoon it randomly on top of the uncooked cake batter. Bake at 325 for 40-50 minutes. Delicious and no chance of broiling accidents and topping cleanup messes.-19 Feb 2007

by ernesta

i accidently overbaked these because i left my oven at 400 but knew i had to get them out as soon as i smelled the flavor. i made exactly 22 cupcakes with these (pour water over the 2 empty slots) and even though i overbaked them, they were fantastically moist. i will be making again! this time i'll remember to bake them at 350 for 25-30 mins-23 Feb 2008

by Toni

I've tried dozens of oatmeal cake and bar recipes, trying to duplicate the one I loved as a kid. I'm done, this is it! I have printed a copy of the recipe to keep in my purse because so many people ask for it.-15 Nov 2006


Oat Cake with Coconut Walnut Glaze recipe - Recipes

Ingredients:
200 g Creamy Oats
200 g clear syrup
200 g sugar
2 tbsp dairy-free margarine
100 g chopped almonds

Directions:
1. Mix all of the sugar, syrup, margarine and Creamy Oats in a heavy-bottomed saucepan. Melt Margarine over low to medium heat. Just before Margarine is melted, add all of the sugar and syrup at once, and stir with wooden spoon. Let it boil without lid for 30-40 min, until a small amount of the batter can be dropped into cold water and form hard but pliable threads. Or, if you manage to roll a small ball of the batter, when cool, is another indication that the candy is ready.
2. Add the finely chopped almonds and portion out the candy into small paper containers. Or, pour the candy into a prepared pan and allow it to set, preferably overnight in room temperature. Peel of the foil and place face-down on a cutting board, and use a sharp knife to cut the candy into small one-inch squares.

*Make this dairy-free traditional Swedish Christmas recipe and you’ll lower your climate impact (CO2e) by 47% compared to Mormor’s animal-based version. She won’t mind! More info.


28 Healthier Doughnut Recipes

Who doesn&rsquot love a good doughnut? Cakey or light, frosted or glazed, filled or in hole form, doughnuts are just a (very good) excuse to eat cake for breakfast. But some of those store-bought delights may as well be in the dessert display, given that they can pack up to 52 grams of sugar! Here are 28 recipes to help you make a healthier doughnut to enjoy (without all that sugar) any day of the week.

1. Coconut and Chocolate Chunk Banana Bread Doughnuts

Mashed bananas, coconut flour, and almond meal make up the super-healthy base of these fiber-rich breakfast doughnuts. Dark chocolate and honey do the sweetening, while vanilla extract adds extra flavor.

2. Baked Pumpkin Doughnuts With Coconut Maple Glaze

We&rsquore suckers for anything pumpkin. Throw in pecans and cinnamon, and we may just worship you (or at least your recipe). These babies are baked, glazed with a mixture of coconut oil and maple extract, then dipped into ground pecans. Can you say yum?

3. Baked Apple Cider Protein Doughnuts

Vanilla protein powder will help these guys keep you energized &rsquotil lunch, while spices and apple cider vinegar give them a special twist.

4. Gluten-Free Banana Doughnuts

Bananas and gluten-free flours make the cakey base of these sweet treats, which are then topped with a touch of olive oil and beetroot powder.

5. Paleo Donuts With Cashew Cinnamon Glaze

No grains or dairy in this recipe! Almond meal and coconut oil combine with apple cider vinegar for a healthier, nut-based doughnut topped with a cashew butter glaze.

6. Dark Chocolate Peanut Butter Doughnuts

Coconut oil and agave make these doughnuts a little less sugary without cutting down on taste. They&rsquore basically like eating peanut-butter cups for breakfast.

7. Banana-Chocolate Chip Doughnuts

A batter made from mashed banana, Greek yogurt, and spelt flour gets studded with dark chocolate chips in this easy recipe. Roll the freshly baked rounds in a mixture of raw cane sugar and cinnamon for an extra-special crunchy-sweet coating.

8. Greek Yogurt Cinnamon Roll Doughnuts

While they&rsquore certainly delicious, it&rsquos no secret that Cinnabons aren&rsquot even remotely healthy. Indulge the craving with these cinnamon roll doughnuts instead. Our favorite superfood Greek yogurt helps achieve that buttery texture and flavor without a ton of added fat. And don&rsquot worry, this recipe still opts for a traditional cream cheese glaze&mdashjust go easy with it!

9. Chocolate Pumpkin Cake Doughnuts

Double the chocolate, double the fun. Pumpkin and cocoa join forces in this cakey batter, which is then topped with a rich dark chocolate glaze.

10. Whole-Wheat Apple Butter Doughnuts

These whole-wheat rounds get most of their sweetness from applesauce and apple butter, making them a semi-healthy alternative to glazed doughnuts. But it&rsquos the honey-maple icing applied post-baking that gives them that extra something,

11. Vegan Coconut Vanilla Doughnuts

Vanilla-flavored coconut milk and a gluten-free flour combo sub in for the regular stuff in this recipe, making them dairy, egg, and wheat free but still divine.

12. Pistachio Cardamom Doughnuts With Mascarpone Glaze

Cardamom is a fantastic spice best known for its appearance in traditional chai blends. It lends a bit of heat (thanks to ginger) and sweetness (thanks to cinnamon) to these beauties, which pair wonderfully with a nice cup of tea or coffee.

13. Lemon Poppy Seed Doughnuts

Classic lemon poppy seed gets a kick of vanilla in this easy recipe. Plus, who wants to eat a boring, old muffin when a doughnut is an option?

14. Vegan Maple Doughnuts

Maple syrup is one of our favorite sugar alternatives, so these vegan doughnuts are our version of heaven. Whole-wheat flour is sweetened with applesauce, then glazed with a combo of maple syrup and maple extract.

15. Baked Sweet Potato Doughnuts

Homemade sweet potato purée makes this doughnut a little healthier. Throw in cinnamon and ginger, and you&rsquove got yourself a winner.

16. Peaches and Cream Doughnuts

Sprinkle diced peaches into a doughnut pan, then cover with a dough made with some of our favorites (whole-wheat flour, apple cider vinegar, almond milk) to create these creamy, vanilla-flavored sweets.

17. Whole-Grain Strawberry Doughnuts

The bright pink, fried &rsquon&rsquo frosted, artificially flavored rings lining the shelves at the bakery? Not so healthy. These whole-wheat ones filled and glazed with real strawberries? Much better!

18. Double-Chocolate Peppermint Mocha Doughnuts

Almond flour and chia seeds pump up the protein content of these minis. Add brewed coffee, avocado, and chocolate chips, and you have a doughnut worthy of any healthier dessert plate.

19. Blueberry Lemon Glazed Doughnuts

These little rings are a great way to start (or end) the day. Blueberries and Greek yogurt take center stage, while lemon zest brightens them up.

20. Baked Coconut Donuts

This coconut milk, coconut extract, and toasted coconut topping is hard to resist. We recommend using whole-wheat flour instead of all-purpose, and you could also try using ground toasted coconut in the icing instead of powdered sugar (it will probably just be a little grainier and not as thick).

21. Carrot Cake Doughnuts With Honey Cream Cheese Frosting

If you throw a veggie in it, it has to be healthy, right? Oat flour serves as the base for this recipe, but it gets amped up by shredded coconut, applesauce, pineapple juice, grated carrot, and cinnamon. Top it with a cream cheese and honey glaze and a sprinkle of toasted coconut.

22. Double-Chocolate Glazed Doughnuts

These doughnuts are made with ground flaxseeds (higher in fiber!) and sweetened with only agave and pure vanilla extract. The double-chocolate combo makes for a delightful treat with a big flavor hit.

23. Mini Low-Carb Cinnamon Donuts

Almond flour makes these donuts a lower-carb option, while vanilla protein powder ups the protein factor. Glaze with a mix of cinnamon and a sweetener of your choice for a decadent (but still healthier) option.

24. Vegan Sour Cream Doughnut Holes

Doughnut holes: a favorite elementary-school snack! Instead of getting a dunk in the fryer, these sour cream and whole-wheat bites are baked in a mini-muffin tin and topped with brown sugar and cinnamon.

25. Gluten-Free, Vegan, Healthy Cake Doughnuts

A mix of oat, brown rice, and almond flours paired with chia or flax meal make a healthier doughnut base worthy of any breakfast plate. This recipe&rsquos vegan, but feel free to sub in animal-based products&mdashregular milk, real butter or margarine, milk-based yogurt, an egg&mdashif that&rsquos your thing (or just what you happen to have on hand).

26. Healthy Gingerbread Doughnuts

Perhaps this one is best suited for the holiday season, but it&rsquos never a bad time to celebrate. The gingerbread flavor comes from nutmeg, cloves, and superfoods cinnamon and ginger. Mix the seasonings into spelt flour, applesauce, molasses, and coconut sugar for a hearty, festive doughnut. You can almost taste Christmas!

27. Cinnamon Oatmeal Raisin Donuts

You&rsquove probably tried baked oatmeal by now. But what about baking the whole-grain breakfast in a different form? This recipe calls for homemade oat flour (it&rsquos easy we swear) combined with raisins, cinnamon, and ground flaxseed.

28. Healthy Pumpkin Doughnuts

A mix of alternative flours makes these doughnuts nutrient rich and gluten free. Pumpkin purée, vanilla extract, and cinnamon make a flavorful batter that gets finished with a range of optional glazes.


Is Fruit Really Desserts?

For a very long time, I didn’t really eat lemon desserts. It’s not that I dislike them, but they’ve never been my first choice in terms of desserts. Really, I tend to avoid most fruit-based desserts. There must be something about fruit in dessert that makes me think “healthy”, which I then avoid. Give me a double chocolate cookie. A caramel praline delight, or a maple walnut creation. But fruit? No thank you. I’ve started making a lot more lemon desserts lately, because I’ve ended up with a guy who LOVES lemon desserts (and most fruit desserts). He’s the type of guy who will be looking at vegan ice cream, and pass over caramel almond brittle for a mango sorbet- it drives me crazy! Who even does that?

This simple vegan lemon cake is a good compromise between our tastes- it’s fruity, but I don’t feel like I’m eating health food.


Emily's Healthy Home

I’m all about cake, and any excuse for me to bake one I’m all for it. A few months ago I boarded the “eat mostly clean” way of eating and ditched MOST of my processed junk in my house, included white flours and processed sugars. Leaving me to learn a whole new world of baking, which honestly can be challenging. Challenging trying to figure out the best ratios of ingredients to create something moist, slightly sweet, fluffy and not dense. Something difficult to accomplish without the use of refined sugars and fluffy white flours. When I was asked to make a cake for my husbands uncle’s birthday this weekend I was mostly worried about what everyone would think when I brought them a dessert made of untraditional ingredients from my now unprocessed pantry. At the same time I was excited to share with my loved ones that even baked goods made with natural and fresh ingredients can be just as delicious. Usually I like to experiment and create my own baked goods, but since this was going to be served at a party to more people than just myself I figured I would find an already-made recipe to use as my “Recipe of the Week” for my post this week. That way I didn’t turn anyone off of healthy baking with a failing experiment of my own. So let’s get down to business!

The recipe for this scrumptious moist cake was created by Angela Liddon, author of the website OhSheGlows, a great site filled with delicious Vegan recipes, made with fresh natural ingredients. For the entire recipe check out her recipe here—> Rustic Chocolate Chip Banana Oat Cake with PB Banana Glaze.

I only made a few changes, mostly just substitutions really with ingredients.

1. I left out the ground nutmeg because I was out and it’s expensive so I always put off buying more.

2. Instead of regular brown sugar, I used unrefined “Mascobado” brown sugar.

3. For the cane sugar I subbed in organic coconut palm sugar. (For a good read on coconut sugar check out this article)

4. I did not use vegan chocolate chips!

I was extremely happy with the finished product. My house smelled amazing, similar to that of fresh baked bread, but with that “rustic” twist of oats and bananas, creating a sweet aroma throughout my kitchen. Good enough to make me think all night and day about that moment when I could finally drizzle some of the perfectly sweet peanut butter banana frosting (I used Wholesome’s organic powdered sugar) over a big slice and dig my fork in and enjoy. And enjoy I did. I made sure not to eat too large of a meal for my dinner so I had plenty of room for dessert. After I wiped my plate clean (see picture above, that was my piece) I had to lick the remaining piece from Ben’s plate. I was tempted to go around the table and help others, but sometimes I try to look somewhat classy when dining with others. This recipe will definitely be added to my “go-to” cake collection. I can’t wait to make it again, Angela did a good job with this one!

Now for a few random photos from the dinner party!

The “birthday boy man” with all four of his great nephews and niece!

Judah and his Sprite, he loves the treat of a soda once in awhile!

Levi only wanted to eat my vegetables, I think he took one bite of his pizza! I asked him if he wanted to dip his broccoli in the ketchup, but he wanted it plain, he was even bummed that I had already finished my cauliflower.

Then I held up a black olive and he asked what that was, I told him it was a grape. He popped that sucker in his mouth so fast, then he realized I was fibbing (okay bad mommy) and had this look of disgust on his face, I tried taking a picture and this is what he did. That boy cracks me up! However, he did finish chewing it and ate it up!

Since Judah is allergic to peanuts and my sister –in-law is sensitive to walnuts I decided to make a second dessert to take along for them to enjoy. Also a recipe of Angela’s, a twist on no bake cookies (which are a favorite of my sister-in-laws) but without peanut butter!

Unfortunately I forgot to even grab these from the freezer to take, bummer. But if you like no-bakes, as well as banana flavoring, these healthy versions would be great for you. No Butter, no sugar, but sweet enough from the chocolate and banana themselves!

Dinner was great, conversation was great, it was stinking hot outside, and that cake was amazing. I hope you give it a try, if not I will make you one for your birthday.


Emily's Healthy Home

I’m all about cake, and any excuse for me to bake one I’m all for it. A few months ago I boarded the “eat mostly clean” way of eating and ditched MOST of my processed junk in my house, included white flours and processed sugars. Leaving me to learn a whole new world of baking, which honestly can be challenging. Challenging trying to figure out the best ratios of ingredients to create something moist, slightly sweet, fluffy and not dense. Something difficult to accomplish without the use of refined sugars and fluffy white flours. When I was asked to make a cake for my husbands uncle’s birthday this weekend I was mostly worried about what everyone would think when I brought them a dessert made of untraditional ingredients from my now unprocessed pantry. At the same time I was excited to share with my loved ones that even baked goods made with natural and fresh ingredients can be just as delicious. Usually I like to experiment and create my own baked goods, but since this was going to be served at a party to more people than just myself I figured I would find an already-made recipe to use as my “Recipe of the Week” for my post this week. That way I didn’t turn anyone off of healthy baking with a failing experiment of my own. So let’s get down to business!

The recipe for this scrumptious moist cake was created by Angela Liddon, author of the website OhSheGlows, a great site filled with delicious Vegan recipes, made with fresh natural ingredients. For the entire recipe check out her recipe here—> Rustic Chocolate Chip Banana Oat Cake with PB Banana Glaze.

I only made a few changes, mostly just substitutions really with ingredients.

1. I left out the ground nutmeg because I was out and it’s expensive so I always put off buying more.

2. Instead of regular brown sugar, I used unrefined “Mascobado” brown sugar.

3. For the cane sugar I subbed in organic coconut palm sugar. (For a good read on coconut sugar check out this article)

4. I did not use vegan chocolate chips!

I was extremely happy with the finished product. My house smelled amazing, similar to that of fresh baked bread, but with that “rustic” twist of oats and bananas, creating a sweet aroma throughout my kitchen. Good enough to make me think all night and day about that moment when I could finally drizzle some of the perfectly sweet peanut butter banana frosting (I used Wholesome’s organic powdered sugar) over a big slice and dig my fork in and enjoy. And enjoy I did. I made sure not to eat too large of a meal for my dinner so I had plenty of room for dessert. After I wiped my plate clean (see picture above, that was my piece) I had to lick the remaining piece from Ben’s plate. I was tempted to go around the table and help others, but sometimes I try to look somewhat classy when dining with others. This recipe will definitely be added to my “go-to” cake collection. I can’t wait to make it again, Angela did a good job with this one!

Now for a few random photos from the dinner party!

The “birthday boy man” with all four of his great nephews and niece!

Judah and his Sprite, he loves the treat of a soda once in awhile!

Levi only wanted to eat my vegetables, I think he took one bite of his pizza! I asked him if he wanted to dip his broccoli in the ketchup, but he wanted it plain, he was even bummed that I had already finished my cauliflower.

Then I held up a black olive and he asked what that was, I told him it was a grape. He popped that sucker in his mouth so fast, then he realized I was fibbing (okay bad mommy) and had this look of disgust on his face, I tried taking a picture and this is what he did. That boy cracks me up! However, he did finish chewing it and ate it up!

Since Judah is allergic to peanuts and my sister –in-law is sensitive to walnuts I decided to make a second dessert to take along for them to enjoy. Also a recipe of Angela’s, a twist on no bake cookies (which are a favorite of my sister-in-laws) but without peanut butter!

Unfortunately I forgot to even grab these from the freezer to take, bummer. But if you like no-bakes, as well as banana flavoring, these healthy versions would be great for you. No Butter, no sugar, but sweet enough from the chocolate and banana themselves!

Dinner was great, conversation was great, it was stinking hot outside, and that cake was amazing. I hope you give it a try, if not I will make you one for your birthday.


Ingredients

    • 150 grams or 1/2 cup plus 1 1/2 tablespoons (140 ml) eggs (about 3 large eggs)
    • 100 grams or 1 cup walnut halves
    • 300 grams or 2 1/2 cups (lightly spooned into the cup and leveled off) bleached all-purpose flour
    • 5.5 grams or 1 teaspoon baking soda
    • 6 grams or 1 teaspoon fine sea salt
    • 4.4 grams or 2 teaspoons ground cinnamon
    • 4 large tart apples (657 grams or 1 1/2 pounds) / 525 grams or 4 cups diced
    • 269 grams or 1 1/4 cups (296 ml) canola or safflower oil
    • 200 grams or 1 cup granulated sugar
    • 163 grams or 3/4 cup light brown sugar
    • 2 teaspoons (10 ml) pure vanilla extract (optional)
  1. Baking Equipment
    • The pan must be a minimum 12 cup capacity, such as a Nordic Ware Anniversary Bundt Pan with 10 to 15 cup capacity, or a 12 cup Bundt pan, coated with baking spray with flour or a 16 cup two-piece angel food pan, bottom lined with parchment, then coated with baking spray with flour

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I'm Todd Wilbur, Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

Includes eight (8) 79¢ recipes of your choice each month!

During the holiday months, you'd better get over to Starbucks bright and early if you want to sink your teeth into a delicious pumpkin scone. These orange triangles of happiness are made with real pumpkin and pumpkin pie spices, and they quickly vanish from the pastry case when fall rolls around. Each scone is generously coated with a plain glaze and then spiced icing is drizzled over the top. To get the crumbly texture cut cold butter into the dry ingredients, either with a pastry knife or by pulsing it in a food processor until all the butter chunks have been worked in.

Use your leftover pumpkin puree for Starbucks pumpkin bread or pumpkin spice latte.

In 1991 Kentucky Fried Chicken bigwigs decided to improve the image of America's third-largest fast-food chain. As a more health-conscious society began to affect sales of fried chicken, the company changed its name to KFC and introduced a lighter fare of skinless chicken.

In the last forty years KFC has experienced extraordinary growth. Five years after first franchising the business, Colonel Harland Sanders had 400 outlets in the United States and Canada. Four years later there were more than 600 franchises, including one in England, the first overseas outlet. In 1964 John Y. Brown, Jr., a young Louisville lawyer, and Jack Massey, a Nashville financier, bought the Colonel's business for $2 million. Only seven years later, in 1971 Heublein, Inc., bought the KFC Corporation for $275 million. Then in 1986, for a whopping $840 million, PepsiCo added KFC to its conglomerate, which now includes Pizza Hut and Taco Bell. That means PepsiCo owns more fast food outlets than any other company including McDonald's.

At each KFC restaurant, workers blend real buttermilk with a dry blend to create the well-known KFC buttermilk biscuits recipe that have made a popular menu item since their introduction in 1982. Pair these buttermilk biscuits with KFC's mac and cheese recipe and the famous KFC Original Recipe Chicken, and skip the drive-thru tonight!

A thick slice of moist pumpkin bread Starbucks-style is the perfect companion for your morning cup of Joe. Many other pumpkin bread recipes produce sad, squatty loaves—but not this clone. Here's a custom formula that makes enough batter to fill up a medium loaf pan. And when the bread is done, you'll slice the moist loaf into eight thick slices of goodness that perfectly mimic the look and flavor of the real thing right down to the chopped pumpkin seeds on top.

Craving your favorite Starbucks coffee drink? Click here for all of my Starbucks copycat recipes.

($23.88 annually)*
Save $12 vs. monthly

Includes eight (8) 79¢ recipes of your choice each month!

This delicious fall offering arrives frozen to each Starbucks store and is thawed out just before opening in the morning. The pumpkin cream cheese muffins were especially popular in the fall of 2008. According to my local Starbucks manager, a memo fired off to all stores warned of a shortage in the product and that inventory in most states would be depleted before the holidays arrived. That was enough information to get me quickly working on a hack recipe, and here you go. First, sweeten some cream cheese and get it back in the fridge to firm up. It's much easier to work into the top of the muffins when it's cold. The pumpkin seeds that are sprinkled on top of each muffin get candied in a large skillet with brown sugar and cinnamon. Line a 12-cup muffin tin with paper muffin cups, add the muffin batter and some cream cheese, top with the candied pumpkins seeds, and then bake. Soon you'll have a dozen fresh clones of the amazing muffins, and you'll always be prepared for the next pumpkin cream cheese muffin shortage.

See if I cloned more of your favorites from Starbucks here.

Anyone who loves Olive Garden is probably also a big fan of the bottomless basket of warm, garlicky breadsticks served before each meal at the huge Italian casual chain. My guess is that the breadsticks are proofed, and then sent to each restaurant where they are baked until golden brown, brushed with butter and sprinkled with garlic salt. Getting the bread just right for a good Olive Garden breadstick recipe was tricky—I tried several different amounts of yeast in all-purpose flour, but then settled on bread flour to give these breadsticks the same chewy bite as the originals. The two-stage rising process is also a crucial step in this much requested homemade Olive Garden breadstick recipe. Also check out our Olive Garden Italian salad dressing recipe.

It would take quite a bit of real lemon juice to give this moist loaf clone the perfect lemony zip of the original. With too much liquid we wind up with thin batter, and ultimately a baked lemon loaf that lacks the dense and flavorful quality of the coffeehouse original. So, to avoid producing a batter that's too runny, we must turn to lemon extract. It's over by the vanilla extract in the baking aisle. This concentrated lemon flavoring works well alongside real lemon juice to give us the perfectly intense lemon flavor we need for a killer Starbucks lemon loaf cake true copycat recipe. The lemon extract also works like a charm to flavor the icing that will top off your fauxed food.

Re-create more of your favorite Starbucks drinks and treats here.

Here's a dish from a rapidly growing Chinese food chain that should satisfy anyone who loves the famous marinated bourbon chicken found in food courts across America. The sauce is the whole thing here, and it's quick to make right on your own stove-top. Just fire up the barbecue or indoor grill for the chicken and whip up a little white rice to serve on the side. Panda Express - now 370 restaurants strong - is the fastest-growing Asian food chain in the world. You'll find these tasty little quick-service food outlets in supermarkets, casinos, sports arenas, college campuses, and malls across the country passing out free samples for the asking.

In early 1985, restaurateur Rich Komen felt there was a specialty niche in convenience-food service just waiting to be filled. His idea was to create an efficient outlet that could serve freshly made cinnamon rolls in shopping malls throughout the country. It took nine months for Komen and his staff to develop a cinnamon roll recipe he knew customers would consider the "freshest, gooiest, and most mouthwatering cinnamon roll ever tasted." The concept was tested for the first time in Seattle's Sea-Tac mall later that year, with workers mixing, proofing, rolling, and baking the rolls in full view of customers. Now, more than 626 outlets later, Cinnabon has become the fastest-growing cinnamon roll bakery in the world.

Order an entree from America's largest seafood restaurant chain and you'll get a basket of some of the planet's tastiest garlic-cheese biscuits served up on the side. For many years this recipe has been the most-searched-for clone recipe on the Internet, according to Red Lobster. As a result, several versions are floating around, including one that was at one time printed right on the box of Bisquick baking mix.

The problem with making biscuits using Bisquick is that if you follow the directions from the box you don't end up with a very fluffy or flakey finished product, since most of the fat in the recipe comes from the shortening that's included in the mix. On its own, room temperature shortening does a poor job creating the light, airy texture you want from good biscuits, and it contributes little in the way of flavor. So, we'll invite some cold butter along on the trip -- with grated Cheddar cheese and a little garlic powder. Now you'll be well on your way to delicious Cheddar Bay. Wherever that is.

In the early 90's Boston Chicken was rockin' it. The home meal replacement chain's stock was soaring and the lines were filled with hungry customers waiting to sink their teeth into a serving of the chain's delicious rotisserie chicken. So successful was the chain with chicken, that the company quickly decided it was time to introduce other entree selections, the first of which was a delicious barbecue sauce-covered ground sirloin meatloaf. But offering the other entrees presented the company with a dilemma: what to do about the name. The bigwigs decided it was time to change the name to Boston Market, to reflect a wider menu. That meant replacing signs on hundreds of units and retooling the marketing campaigns. That name change, plus rapid expansion of the chain and growth of other similar home-style meal concepts sent the company into a tailspin. By 1988, Boston Market's goose was cooked, and the company filed for bankruptcy. Soon McDonald's stepped in to purchase the company, with the idea of closing many of the stores for good, and slapping Golden Arches on the rest. But that plan was scrapped when, after selling many of the under-performing Boston Markets, the chain began to fly once again. Within a year of the acquisition Boston Market was profitable, and those meals with the home-cooked taste are still being served at over 700 Boston Market restaurants across the country.

How about some of those famous Boston Market side-dishes to go with your copycat meatloaf recipe? I've cloned all the best ones here.

Let's say you want to make some chocolate cake from one of the popular mixes that come in a box but you don't have much of a craving for propylene glycol, polyglycerol esters of fatty acids, or cellulose gum. Well, if you're making cake from a box mix, that's probably what you'll be eating. Many of those additives are what give the cake you make with Duncan Hines cake mix its deluxe moistness. The good news is we can come very close to duplicating the store-bought cake mix with very simple dry ingredients and a little shortening. By combining the dry stuff, then thoroughly mixing in the shortening, you will have a mix that is shelf-stable until you add the same wet ingredients in the same amounts required by the real thing. It's a great way to make good, old-fashioned chocolate cake without the hard-to-pronounce additives.

Menu Description: "Our award-winning Baby Back Ribs are slow-roasted, then basted with Jim Beam Bourbon BBQ Sauce and finished on our Mesquite grill."

When your crew bites into these baby backs they'll savor meat so tender and juicy that it slides right off the bone. The slow braising cooks the ribs to perfection, while the quick grilling adds the finishing char and smoky flavor. But the most important component to any decent rack of ribs is a sauce that's filled with flavor, and this version of Roadhouse Grill's award-wining sauce is good stuff. I ordered the ribs naked (without sauce) so that I could see if there was any detectable rub added before cooking and I didn't find anything other than salt and a lot of coarse black pepper. So that's the way I designed the recipe, and it works.

Now, how about a copycat Roadhouse Grill Roadhouse Rita to wash down those ribs.

It was in the 1960s that deliveryman Vinnie Gruppuso got hooked on the pudding being made at one of the delis in Brooklyn where he delivered bread. Vinnie struck up a deal with that deli—called Cozy Shack—to sell the pudding to other customers on his route, and the product soon outsold his other delivery items. Eventually Vinnie scrapped up enough money to purchase the deli's pudding operation, he changed the "C" in the name to a "K," and today Kozy Shack is the number one manufacturer of rice pudding in North America. As with the original secret formula, six basic ingredients are all that go into this clone of the company's top-seller. But you'll also need a cooking thermometer and a large pot with at least a 10-inch diameter. A pot this wide helps the mixture to reduce faster. Keep your eye on the temperature and be sure to stir the pudding often. When the mixture begins to thicken, pop the pudding into your fridge for several hours where it will continue to thicken to the creamy consistency of the real thing as it cools.

Gerry Shreiber, a college dropout, wasn't happy with the metalworking business he had been operating for about seven years with a friend, so the two decided to sell out. Shreiber's take was about $60,000, but he needed a new job. One day he wandered into a Philadelphia waterbed store and struck up a conversation with a man who mentioned his investment in a troubled soft pretzel company called J & J soft Pretzels. Shreiber convinced the man to let him tour the rundown plant, and in 1971 he bought the company for $72,000. At the time J & J had at least ten competitors in the soft pretzel business, but over the years Shreiber devised a strategy that would eliminate this competition and help his company grow—he bought most of them out.

Today J & J Super Pretzels are uncontested in the frozen soft pretzel market, and they currently constitute about 70 percent of the soft pretzels that are sold in the country's malls, convenience stores, amusement parks, stadiums, and movie theaters.

What is it about Stouffer's Macaroni & Cheese that makes it the number one choice for true mac & cheese maniacs? It's probably the simple recipe that includes wholesome ingredients like skim milk and real Cheddar cheese, without any preservatives or unpronounceable chemicals. The basic Stouffer's Mac and Cheese ingredients are great for kitchen cloners who want an easy fix that doesn't require much shopping. I found the recipe to work best as an exact duplicate of the actual product: a frozen dish that you heat up later in the oven. This way you'll get slightly browned macaroni & cheese that looks like it posed for the nicely lit photo on the Stouffer's box. Since you'll only need about 3/4 cup of uncooked elbow macaroni for each recipe, you can make several 4-person servings with just one 16-ounce box of macaroni, and then keep them all in the freezer until the days when your troops have their mac & cheese attacks. Be sure to use freshly shredded Cheddar cheese here, since it melts much better than pre-shredded cheese (and it's cheaper). Use a whisk to stir the sauce often as it thickens, so that you get a smooth—not lumpy or grainy—finished product.

If you're still hungry, check out my copycat recipes for famous entrées here.

Menu Description: "Flame-grilled Atlantic Salmon with Applebee's Honey Pepper Sauce served with a side of almond rice pilaf, seasoned vegetables and toasted garlic bread."

It's all about the sauce. This sweet, tangy and slightly spicy sauce goes perfectly with salmon, but can also be used on chicken or ribs. Just be sure to watch the sauce closely as it cooks in case it starts to bubble over. If it sounds like I'm speaking from experience, you're right—oh, what a beautiful mess I made on one attempt. So, cook the sauce slowly, and watch it closely as it thickens. If it gets too thick, you can always add a bit of water to thin it out. I suggest serving this salmon with almond rice pilaf as they do in the restaurant. You can find a good clone recipe here on the site.

Menu Description: "The classic Italian dessert. A layer of creamy custard set atop espresso-soaked ladyfingers."

In Italian, tiramisu means "pick me up" or "cheer me up." And when you taste the delicious combination of mascarpone cheese (sometimes referred to as Italian cream cheese), cream cheese, ladyfingers, espresso and Kahlua it will be hard not to smile. So get out your double boiler for the egg yolks (a metal bowl over a saucepan of simmering water will also do) and get some ladyfingers (ladyfingers are miniature cakes about the size of two fingers side-by-side). You can either make your own espresso, use extra strong coffee as a substitute, or, next time you're at Starbucks, order up a quadruple shot of espresso to go.

Menu Description: "Hearty grains, wholesome oats, almonds and English walnuts."

Wholesome grains and nuts get it on in this clone for the signature pancakes from the country's largest pancake chain. The whole wheat flour and oats add more flavor, while the nuts pitch in for a crunch in every bite. Take a break from gummy, bland traditional pancakes. Make a breakfast that pacifies your pancake urge, and leaves you feeling peppy.

Before he became America's sausage king, Jimmy Dean was known for crooning the country hit "Big Bad John." That song came out in 1962 and sold more than 8 million copies. His singing success launched a television career on ABC with The Jimmy Dean Show, where Roy Clark, Patsy Cline, and Roger Miller got their big breaks. The TV exposure led to acting roles for Jimmy, as a regular on Daniel Boone, and in feature films, including his debut in the James Bond flick Diamonds are Forever. Realizing that steady income from an acting and singing career can be undependable, Jimmy invested his show-biz money in a hog farm. In 1968 the Jimmy Dean Meat Company developed the special recipe for sausage that has now become a household name. Today the company is part of the Sara Lee Corporation, and Jimmy retired as company spokesman in 2004.

This clone recipe re-creates three varieties of the famous roll sausage that you form into patties and cook in a skillet. Use ground pork found at the supermarket—make it lean pork if you like—or grind some up yourself if you have a meat grinder.

Check out more of my famous breakfast food clone recipes here.

You've got a hankerin' for pancakes or biscuits, but the recipe calls for Bisquick, and you're plum out. Not to worry. Now you can make a clone of the popular baking mix at home with just four simple ingredients. Store-bought Bisquick includes shortening, salt, flour, and leavening, so that's exactly what we need to duplicate it perfectly at home. This recipe makes about 6 cups of the stuff, which, just like the real thing, you can keep sealed up in a container in your pantry until it's flapjack time. When that time comes, just add milk and eggs for pancakes or waffles, or only milk if it's biscuits you want. You'll find all those recipes below in the "Tidbits."

Jerrico, Inc., the parent company for Long John Silver's Seafood Shoppes, got its start in 1929 as a six-stool hamburger stand called the White Tavern Shoppe. Jerrico was started by a man named Jerome Lederer, who watched Long John Silver's thirteen units dwindle in the shadow of World War II to just three units. Then, with determination, he began rebuilding. In 1946 Jerome launched a new restaurant called Jerry's and it was a booming success, with growth across the country. Then he took a chance on what would be his most successful venture in 1969, with the opening of the first Long John Silver's Fish 'n' Chips. The name was inspired by Robert Louis Stevenson's Treasure Island. In 1991 there were 1,450 Long John Silver Seafood Shoppes in thirty-seven states, Canada, and Singapore, with annual sales of more than $781 million. That means the company holds about 65 percent of the $1.2 billion quick-service seafood business.

Every brand of hummus I've tried over the years has been just so-so in taste and texture, until I discovered Sabra. Now this ultra-smooth hummus—which has been rated number one in a blind taste test—is the only hummus in my fridge, unless I've made this clone. Hummus is an awesome snack as a dip for vegetables or pita chips, since it's rich in protein, soluble fiber, potassium, and Vitamin E. The secret to duplicating Sabra's smooth and creamy quality is to let your food processor work the stuff over for a solid 10 minutes. Also, when getting your Sabra hummus ingredients ready, don't use all of the liquid from the can of garbanzo beans or the hummus will end up too runny. Strain off the liquid first, then measure only 1/2 cup back into the food processor. Sabra uses canola and/or soybean oil, but you may think olive oil tastes better. Look for a jar of sesame tahini in the aisle where all the international foods are parked, and while you're there find the citric acid, which may also go by the name "sour salt." The clone below will not have the proper acidic bite without this secret ingredient, and citric acid also works as a preservative to help the leftover hummus stay fresh and tasty.

By sneaking around to the back of a HoneyBaked Ham store I witnessed the glazing process through an open door. The hams are delivered to each of the 300 HoneyBaked outlets already smoked, but without the glaze. It is only when the ham gets to your local HoneyBaked store that a special machine thin-slices the tender meat in a spiral fashion around the bone. Then, one at a time, each ham is then coated with the glaze—a blend that is similar to what might be used to make pumpkin pie. This sweet coating is then caramelized with a blowtorch by hand until the glaze bubbles and melts, turning golden brown. If needed, more of the coating is added, and the blowtorch is fired up until the glaze is just right. It's this careful process that turns the same size ham that costs 20 dollars in a supermarket into one that customers gladly shell out 3 to 4 times as much to share during the holiday season.

For this HoneyBaked Ham glaze copycat recipe, we will re-create the glaze that you can apply to a smoked/cooked bone-in ham of your choice. Look for a ham that is pre-sliced. Otherwise you'll have to slice it yourself with a sharp knife, then the glaze will be applied. To get the coating just right you must use a blowtorch. Get the kind that is used for creme brulee from almost any kitchen supply store. They're usually pretty cheap. And don't worry—I didn't leave out an ingredient. No honey is necessary to re-create this flavorful glaze.

Menu Description: "Quickly-cooked steak with scallions and garlic."

Beef lovers go crazy over this one at the restaurant. Flank steak is cut into bite-sized chunks against the grain, then it's lightly dusted with potato starch (in our case we'll use cornstarch), flash-fried in oil, and doused with an amazing sweet soy garlic sauce. The beef comes out tender as can be, and the simple sauce sings to your taste buds. I designed this recipe to use a wok, but if you don't have one a saute pan will suffice (you may need to add more oil to the pan to cover the beef in the flash-frying step). P. F. Chang's secret sauce is what makes this dish so good, and it's versatile. If you don't dig beef, you can substitute with chicken. Or you can brush it on grilled salmon.

I've cloned a lot of the best dishes from P.F. Chang's. Click here to see if I coped your favorite.

"Biscotti" is Italian for "twice baked." The dough is first baked as one giant rectangular cookie loaf, then the loaf is removed from the oven while it's still soft, and it's sliced. These slices are arranged on a baking sheet and cooked once again until crispy. That's how the cookies get their thin profile and crunchiness that makes them the perfect coffee-dunking pastry. These homemade biscotti cookies are actually best the next day after they completely dry out, as long as you live in a dry climate. If your weather is more humid, be sure to seal up the cookies in a tight container after they cool so that they stay crunchy.

Find more cool Starbucks copycat recipes here.

The first Auntie Anne's pretzel store opened in 1988 in the heart of pretzel country—a Pennsylvanian Amish farmers' market. Over 500 stores later, Auntie Anne's is one of the most requested secret clone recipes around, especially on the internet. Many of the copycat Auntie Anne's soft pretzel recipes passed around the Web require bread flour, and some use honey as a sweetener. But by studying the Auntie Anne's home pretzel-making kit in the secret underground laboratory, I've discovered a better solution for re-creating the delicious mall treats than any clone recipe out there. For the best quality dough, you just need all-purpose flour. And powdered sugar works great to perfectly sweeten the dough. Now you just have to decide if you want to make the more traditional salted pretzels, or the sweet cinnamon sugar-coated kind. Decisions, decisions.

Menu Description: "Chicken breast tenderloins sauteed with bell peppers, roasted garlic and onions in a garlic cream sauce over angel hair."

This dish is a big favorite of Olive Garden regulars. Chicken tenderloins are lightly breaded and sauteed along with colorful bell peppers and chopped red onion. Angel hair pasta is tossed into the pan along with a healthy dose of fresh scampi sauce. The sauce is really the star, so you might think about doubling the recipe. If you're cooking for two, you can prepare this dish for the table in one large skillet, saving the remaining ingredients for another meal. If you're making all four servings at once, you need two skillets. If you can't find fresh chicken tenderloins (the tender part of the chicken breast), you can usually find bags of them in the freezer section.

Find more delicious recipes for Olive Garden's most famous dishes here.

For two years after the first Olive Garden restaurant opened in 1982, operators were still tweaking the restaurant's physical appearance and the food that was served. Even the tomato sauce was changed as many as 25 times. It's that sort of dedication that creates fabulous dishes like this popular soup. It blends the flavors of potatoes, kale, and Italian sausage in a slightly spicy chicken and cream broth.

You've got the soup recipe, how about creating your own bottomless Olive Garden House Salad and Breadsticks? Find more of my Olive Garden clone recipes here!

So, you need to make some buttery yellow cake, but you don't have any mix in the pantry. Or perhaps you love the moist and delicious cake made from a box, but aren't a big fan of all the polysyllabic preservatives and thickeners that come along for the ride. Here is the TSR way to make homemade yellow cake mix from scratch using basic baking ingredients. You can store the cloned dry mix in a sealed container for several weeks in a cabinet until you need it. Then, when you're ready to make the cake, simply add water, oil, and eggs to the mix in the exact measurements required by the original, then pour the batter into a pan and pop it in the oven. Done.

While most restaurant chains attempt to keep their menus simple so as not to tax the kitchen, the Cheesecake Factory's menu contains more than 200 items on a 17-page menu. And at the end of the meal there are 40 cheesecakes to choose from for dessert, including the delicious Pumpkin Cheesecake hacked here for you.

Use an 8-inch springform pan for this recipe. If you don't have one, you should get one. They're indispensable for thick, gourmet cheesecake and several other scrumptious desserts. If you don't want to use a springform pan, this recipe will also work with two 9-inch pie plates. You'll just end up with two smaller cheesecakes.

Find more of your favorites from Cheesecake Factory here.

GrandMa's Cookie Company was founded back in 1914 by Foster Wheeler, but it wasn't until 1977 that the company introduced the popular Big Cookie. This large, soft cookie comes two to a pack and is offered in several varieties, including oatmeal raisin. Now you can bake up a couple batches of your own with this GrandMa's oatmeal raisin cookies copycat. Just be sure not to over bake these. You want the cookies soft and chewy when cool—just like a happy grandma would make. Be sure to take the cookies out of the oven when they are just beginning to turn light brown around the edges.

You might also like my copycat for GrandMa's Peanut Butter Big Cookies.

Update 1/13/17: For an improved GrandMa's Big Cookies recipe, replace the 1/2 cup shortening with 3/4 cup softened unsalted butter. Also, reduce baking soda to 1 1/2 teaspoons and cinnamon to 1/2 teaspoon. Raising the oven temperature a little—to 300 degrees F—will help with browning and still keep the cookies chewy. Bake for 15 to 18 minutes.

Menu Description: "Oven baked with fresh apples and pure Sikiyan cinnamon glaze."

Fresh, high-quality ingredients and traditional recipes are what makes this growing chain a frequent favorite for anyone who stops in. The star of the show is the incredible apple pancake, the chain's signature dish. To make a dead-on clone, Granny Smith apples are sauteed in butter, brown sugar and cinnamon, then allowed to cool for a bit. That way, when the batter is poured into the pan, the apples and glaze stay anchored to the bottom. This technique also prevents the glaze from penetrating into the batter as the pancake bakes since there is now an apple barrier preventing any mixing of the ingredients. When the pancake comes out of the oven it's flipped over onto a plate and the apples are right there on top, dripping with a delicious cinnamon-sugar glaze. You won't need any syrup for this one, that's for sure. Just a light dusting of powdered sugar on top. Then dig into an apple pancake unlike any other.

You may also like my clone recipe for the Original Pancake House German Pancake aka "Dutch Baby".

The easy-melting, individually-wrapped Kraft Cheddar Singles are a perfect secret ingredient for this Panera Bread broccoli cheddar soup recipe that's served at this top soup stop. In this clone, fresh broccoli is first steamed, then diced into little bits before you combine it with chicken broth, half-and-half, shredded carrot, and onion. Now you're just 30 minutes away from soup spoon go-time.

Click here for more of my copycat Panera Bread recipes.

Menu Description: "Our creamy cheesecake with chunks of white chocolate and swirls of imported seedless raspberries throughout. Baked in a chocolate crust and finished with white chocolate shavings and whipped cream."

Heres how to recreate a home version of the cheesecake that many claim is the best they've ever had. Raspberry preserves are the secret ingredient that is swirled into the cream cheese that's poured into a crumbled chocolate cookie crust. Yum. No wonder this cheesecake is the number one pick from the chain's massive list of cheesecake choices.

You're grilling some steaks or baking some chicken and don't know what to serve on the side? Try out this simple clone for a dish that's served along with several of Applebee's entrees. Since the recipe requires converted rice because instant rice is gross, you have to plan ahead about 25 minutes to give the rice time to cook. It's worth the wait. The secret to an authentic, great-tasting rice pilaf is sauteing the uncooked rice kernels in butter first, before adding the liquid—in this case chicken broth. Then, as the rice is cooking, you have plenty of time to saute the almonds, celery, and onions that are tossed into the rice at the end.

Want some more of my Applebee's recipes? I've got a bunch right here.

Menu Description: "Freshly prepared alfredo or marinara sauce, served warm."

The soft breadsticks served at Olive Garden (here's my clone) taste awesome by themselves, but dunk them in one of these warm sauces and. fahgeddaboutit. You can use these clones as dipping sauces or pour them over the pasta of your choice to duplicate a variety of entree items available at the chain. Use the alfredo sauce over Fettuccine and you get Fettuccine Alfredo. Pour the marinara sauce on Linguine and you've cloned Olive Garden's Linguine alla Marinara. Make up your own dishes adding sausage, chicken or whatever you have on hand for an endless variety of Italian grub.

Find more of your favorite copycat recipes from Olive Garden here.

Menu Description: "Oven baked. Dusted with powdered sugar, served with lemon and butter."

It was in 1953 when Les Highet and Erma Huenke opened their first Original Pancake House in Portland, Oregon using traditional pancake recipes handed down through the generations. The German Pancake AKA "Dutch Baby" is baked at high temperature in a skillet where it puffs up like crazy in the oven, then settles down when it comes out. It's dusted with powdered sugar, and served with whipped butter and lemon wedges on the side—delicious. A cast-iron skillet works best for this recipe.

Check out my version of the Original Pancake House Apple Pancake for a decadent cinnamon apple-filled delight.

Menu Description: "A true taste of the tropics. National award-winning recipe."

Many of the key lime pie recipes circulating, including the recipe found on bottles of key lime juice, have a glaring error: they don't make enough filling to fit properly into a standard 9-inch graham crust pie shell. That's probably because those recipes are designed around one 14-ounce can of sweetened condensed milk. But if we're going to make a beautifully thick key lime pie like the one served at Jimmy Buffett's Margaritaville restaurants we need to use something like 1 1/2 cans of sweetened condensed milk, or more accurately, two cups of the stuff. The clone recipe for the pie is a simple one that's for sure, with only four ingredients including the pie shell. But don't stop there. I'm also including a easy way to make mango sauce by reducing a couple cans of Kern's mango juice. And there's a raspberry sauce recipe here that's made easily with frozen raspberries. These two sauces are used to jazz up the plate at the restaurant and are certainly optional for your clone version, even though I've made them as easy as, um, you know.

Menu Description: "Our famous pumpkin pie has just the right amount of spice."

The vittles from Marie Callender's have made an impression beyond the chain's West Coast roots with home-style packaged entrees and side dishes available in frozen food sections of supermarkets across the country. Pie making is where the chain excels. A fresh slice of a Marie Callender's pie is as close as you'll get to homemade heaven this side of Grandma's porch window. This clone is an obvious selection, since the restaurant sells more pumpkin pies than any other, even in non-holiday months. This clone is a perfect opportunity to improve on icky pumpkin pie recipes (like those found on cans of canned pumpkin, for example) in many ways. For one thing, there's no need to use canned evaporated milk when fresh whole milk and cream is so much better. And three eggs, versus two found in many recipes, will add to the richness and firmness of the cooked filling. After mixing the filling we'll let it sit for a bit while waiting for the oven to preheat. This way it can come closer to room temperature, and the pie filling will bake more evenly. The clone recipe included here for the crust uses a chilled combination of butter and shortening for the perfect mix of flavor and flakiness.

If you're looking for something to please both the pumpkin and pecan lovers, try my clone for pumpkin pecan cheesecake from Cheesecake Factory.

Update 10/12/17 : I made a few changes to improve this recipe. I increased the pumpkin to 19 ounces (or 2 1/2 cups) to better fill the crust. Get a large can of pumpkin. Also, I took the egg yolk out of the crust for a flakier and more tender finished product. Also, because of the additional filling, I've increased the baking time by 10 minutes to 60 to 70 minutes. If you find your crust getting too dark on top, use a pie crust shield or mold some foil around the top of the crust to prevent it from over-browning.


Watch the video: Αφράτο Νηστίσιμο Κέικ ΧΩΡΙΣ ΜΙΞΕΡ! Δεν υπάρχει καλύτερο! - Vegan Carrot Cake! (May 2022).