Featured Cookbook

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1. Dairy Queen Blizzard

2. Keebler Soft Batch Chocolate Chip Cookies

3. Peter Paul Mounds and Almond Joy

Book Description

Todd Wilbur has baked, boiled, digested, fried, and tested--all in the name of duplicating some of America's favorite convenience foods. He now shares 41 of these naughty but nice gastronomical delights in Top Secret Recipes. If you've ever craved a McDonald's Big Mac at 3:00 A.M. on a Sunday morning, then Wilbur has just the recipe for satisfying your junk-food desires. Even better, no cordon-bleu expertise is needed for this particular clone--just simple frying and chopping skills! Simplicity

... (more)

Top Secret Recipes: Creating Kitchen Clones of America's Favorite Brand-Name Foods

Authors: Todd Wilbur

Date: June 1993

ISBN: 0452269954

Publisher: Plume Books

Paperback

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In pre-Civil War Philadelphia, Godfrey Keebler earned a reputation for baking the best cookies and crackers around. Keebler joined in a federation with sixteen local and regional bakeries to help form the United Biscuit Company in 1927. This system lasted for twenty- two years, until 1949, when the conglomerate chose to operate under a single name. Keebler was judged to be the most sound and memorable. In 1983 Keebler expanded its distribution to the West Coast, making the conglomerate a national concern.

Today Keebler manufactures more than 200 different products from its 83,000-square-foot facility in Elmhurst, Illinois. Those products, including the chewy Soft Batch cookie, are sold in some 75,000 retail outlets nationwide. Total annual sales for the company are in excess of $1.5 billion, making Keebler the second-largest cookie and cracker manufacturer in the United States, with popular products that have been enjoyed by five generations of Americans.

Makes 4 dozen cookies

• 1 pound (4 sticks) butter, softened

• 2 eggs

• 2 tablespoons molasses

• 2 teaspoons vanilla extract

• 1/3 cup water

• 1 1/2 cups granulated sugar

• 1 1/2 cups packed brown sugar

• 1 teaspoon baking powder

• 1 1/2 teaspoons baking soda

• 1 teaspoon salt

• 5 cups all-purpose flour

• 1 1/2 twelve-ounce packages semisweet chocolate chips

1. Preheat the oven to 375 degrees.

2. Cream the butter, eggs, molasses, vanilla, and water in a medium- size bowl.

3. In a large bowl, sift together the sugars, baking powder, baking soda, salt, and flour.

4. Combine the moist mixture with the dry mixture. Add the chocolate chips.

5. Shape the dough into 1-inch balls, and place them 1 inch apart on an ungreased cookie sheet.

6. Bake for 8 minutes, or until light brown around edges.

Pepperidge Farm products bear the name of the farm where Margaret Rudkin lived and created her first product. It was on that farm in Fairfield, Connecticut, in 1937 that Mrs. Rudkin baked her first loaf of homemade bread/for her children. Her first few loaves turned out terribly, but she was persistent and eventually came up with a loaf of bread so delicious that friends began requesting it. Soon Mrs. Rudkin was baking as a commercial! venture and adding new products. In 1961 Pepperidge Farm was purchased by the Campbell Soup Company. Six years later Margaret Rudkin passed away at the age, of sixty-nine.

But Mrs. Rudkin's kitchen enterprise lives on and is bigger than ever. Today Pepperidge Farm has more than 300 products in distribution. One of them is the crispy Chesapeake cookie.

Pepperidge Farm Crispy Chesapeake Cookies

Pepperidge Farm Sausalito Cookies

Simply follow the recipe for the Keebler Soft Batch cookie with these exceptions:

1. Omit the water and molasses. Add 3 cups of chopped pecans. (For the Sausalito cookie, substitute macadamia nuts.)

2. Bake at the same temperature, but for 10 to 11 minutes rather than 8 minutes. This will make the cookies crispier

More From This Book:

1. Dairy Queen Blizzard

2. Keebler Soft Batch Chocolate Chip Cookies

3. Peter Paul Mounds and Almond Joy

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