Kopy Kat Recipes - K

Kahala Hilton Coconut Cake

Custard Filling

2 cups milk
3/4 cup sugar
1/2 teaspoon vanilla
1 tablespoon cornstarch
2 tablespoons cold milk
2 eggs, beaten

Cake

4 eggs, separated
1/2 cup oil
1/2 cup water
1 teaspoon vanilla
1/2 teaspoon salt
1-1/2 teaspoons baking powder
1 cup cake flour
1-1/2 cups whipping cream
3 cups freshly grated coconut

Custard Filling: Combine milk, sugar and vanilla in saucepan. Bring to boil. Mix in cornstarch with cold milk and beaten eggs. Blend cornstarch mixture into sugar mixture and cook, stirring, until thickened. Cool.

Cake: Mix egg yolks, oil, water and 1/2 teaspoon vanilla. Add salt, baking powder, cake flour and 3/4 cup sugar. Mix until smooth.

Beat egg whites until stiff and carefully fold into batter. Pour into 10-inch springform pan that has been greased and floured or lined with wax paper.
Bake at 325 Degrees F. 50 minutes or until cake test s done. Cool

Cut cake into 4 very thin or 3 thicker layers. Spread cooled Custard Filling between cake layers. Whip cream with 3 tablespoons sugar until stiff. Frost top and sides of cake with whipped cream. Sprinkle top and sides generously with coconut. Chill. Makes one 9" layer cake.

Keebler Almond Shortbread Cookies

1 3/4 cups flour
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup confectioners' sugar
1 egg, beaten
1 teaspoon vanilla extract
2 teaspoons almond extract
1/4 teaspoon Butter Buds (powdered butter flavoring)
1/4 teaspoon salt
1/2 cup finely chopped almonds

Measure flour, cream of tartar and baking soda and set aside. Beat butter and both sugars together until fluffy. Add beaten egg, vanilla extract, almond extract, butter buds, and salt. Beat all ingredients until well blended.

Add flour, cream of tartar and baking soda mixture about a third at a time and beat until smooth. Dough will come away from the mixing bowl and will look a little dry. When cookie dough is blended, stir in almonds with a spoon. Chill dough for 30 to 45 minutes.

Roll cookie dough into 1- to 1 1/4-inch balls and place on an ungreased cookie sheet. Flatten ball until they are about 1/4 inch thick. Bake the cookies in a preheated 350 degree oven for about 12 -15 minutes until lightly golden. Remove cookies from cookie sheet and place on paper towel to cool. Makes 48 cookies.

Keebler Soft Batch Chocolate Chip Cookies

1 pound butter, softened
2 eggs
1 1/2 cups granulated sugar
1 1/2 cups packed brown sugar
2 tablespoons molasses
2 teaspoons vanilla extract
1/3 cup water
5 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 (12 ounce) package semisweet chocolate chips

Heat the oven to 375 degrees. Cream butter, sugar and eggs in large bowl. Add molasses, vanilla extract and water. Mix thoroughly, scraping sides of bowl.

Mix flour, baking powder, baking soda and salt in gallon size zip-type bag. Using low speed, gradually add dry ingredients to creamed mixture, mixing thoroughly after each addition. Stir in chocolate chips. Roll into 1-inch balls; place 1 inch apart on ungreased baking sheet. Bake 6 - 8 minutes or until light brown around edges.

Kettle Korn

3 tablespoon granulated sugar
1 teaspoon salt
1/4 cup safflower oil
1 cup raw popcorn
1 tablespoon corn syrup
8 quarts heavy gauge pot/lid

Process granulated sugar and salt in a mini food processor for 60 - 90 seconds. Using a large heavy gage pot with lid place on stove and preheat on medium high. Pour Safflower oil in pot and heat oil for about 1 minute. Pour corn into hot oil. Heat corn with oil for about 30 seconds, add corn syrup to hot oil and pop corn that has not yet popped.

Stir corn mixture to mix corn syrup into the oil. Place lid on pot. The corn should be starting to pop shortly. Shake pot constantly while cooking. When the popcorn starts to pop and has a layer of popped corn covering the raw corn very quickly pour the salt and sugar mixture in to the pop corn that is popping.

This needs to be timed right, and quickly done. A few kernels may fly out. A glass lid is a big help. During the cooking process you must be constantly shaking the pot. When the corn has slowed the process of popping, quickly remove the pot from the stove and pour into a large bowl. It's better if some has not popped so the rest will not burn with the sugar content.

Kit Kat Bars

3 wrapped packs from club crackers divided (Waverly)
1 cup butter
1/2 cup sugar
1 cup packed brown sugar
2 cups crushed graham cracker crumbs
1/2 cup milk
1/2 cup semi sweet chocolate chips
1/2 cup butterscotch chips
2/3 cups peanut butter

Spray a 13x9x2-inch pan with cooking spray and line bottom with a single layer of crackers. Combine butter, sugars, graham cracker crumbs and milk in saucepan; bring to boil over medium heat and boil 5 minutes.

Pour half of the sauce over crackers, then place another layer of crackers over the sauce. Pour remaining sauce over crackers, then arrange the third layer of crackers over sauce.

In a saucepan combine chocolate and butterscotch chips, and peanut butter over low heat, stirring until smooth. Pour over top layer of crackers. Refrigerate until sauce is hardened. Cut into squares. Makes about 20.

Kansas City Steakhouse Soup

1-1/2 pounds lean ground beef (sirloin)
1 large onion, chopped (1 cup)
2 stalks celery, sliced (1 cup)
2 14-ounce cans beef broth or 3-1/2 cups beef stock
1 28-ounce can diced tomatoes, undrained
1 10-ounce package frozen mixed vegetables
2 tablespoons steak sauce
2 teaspoons Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup all-purpose flour

In a 4-quart Dutch oven, cook beef, onion and celery over medium heat until meat is brown and vegetables are tender. Drain well; return to Dutch oven.

Stir in 1 can of the beef broth, undrained tomatoes, mixed vegetables, steak sauce, Worcestershire sauce, salt, and pepper. Bring to boiling; reduce heat. Cover and simmer 20 minutes.

In a medium mixing bowl whisk together remaining can of beef broth and the flour. Stir into mixture in Dutch oven. Cook until thickened and bubbly. Cook and stir 1 minute more. Makes 6 servings.

Keegan's Seafood Grille Gumbo

1 pound shrimp, heads on
1 tablespoon oil
3 medium blue crabs, live
2 bay leaves
1 head garlic, cut in 1/2
1 medium onion
2 ribs celery
1 carrot
2 tablespoons crab boil seasoning (recommended: Old Bay)
1 teaspoon crushed red pepper
2 tablespoons salt
1 gallon water

Roux:
1 cup peanut oil
4 chicken legs and thighs
1 cup all-purpose flour

Gumbo:
1/2 cup oil
1 pound andouille or smoked sausage
2 large onions, chopped
5 to 6 ribs celery, chopped
3 to 4 carrots, peeled and chopped
1 large green pepper, chopped
1 tablespoon chopped garlic

Seasonings:
2 tablespoons paprika
1 tablespoon dried oregano
1 tablespoon dried thyme
1 teaspoon granulated onion
1 teaspoon granulated garlic
1 teaspoon crushed red pepper
1 teaspoon black pepper

1 (6-ounce) can tomato paste
1 (14-ounce) can diced or stewed tomatoes
1 pound cut okra, frozen

For the stock: Start with the stock by peeling and de-heading the shrimp. In a 5 to 6 quart pot add a tablespoon of oil, and when hot cook the shrimp peels and heads until slightly toasted. Add the live crabs and cover the pot to steam for 5 minutes.

Add the rest of the stock ingredients except the water and sweat the vegetables. Add half the quantity of water and boil for half an hour. Add the remaining half of the water, bring to a boil, and then lower heat and keep on a low boil for 1 1/2 hours.

For the roux: While the stock is boiling, preheat the oven to 375 degrees. In an oven-proof saucepan make the roux by heating up the oil, add the chicken and brown, then remove and place in a baking dish in the preheated oven.

Add the flour to the hot oil in the saucepan being careful that the oil isn't too hot or the mixture will boil over. Cook this until it begins to get lighter in color, then put in the oven, stirring a few times until it turns mahogany brown.

For the gumbo: While the stock is boiling and the roux is in the oven, start the gumbo. In a large pot add 1/2 cup oil and sausage and render the sausage a few minutes to extract the flavor and grease from them. Add the vegetables and set over medium heat, stirring occasionally.

In a small bowl mix the seasonings and add to the gumbo pot when the onions have turned transparent. Stir to release the flavorful oils, then add the tomato paste.

Take the chicken out of the oven and let cool. Take the roux out of the oven and cool slightly before adding to the gumbo pot. Strain the stock.

To the gumbo pot, add the roux and mix well. Add the diced tomatoes and half the stock and scrape the bottom of the pot well. Bring to a boil over medium heat and add more stock, as needed. After about 30 minutes, taste and correct seasonings, adding salt as needed.

Pull the chicken meat from the bones and chop to desired size. Saute the shrimp and any other fish you want and add to the gumbo with the okra. After simmering a few minutes the gumbo is ready serve - however it will taste better after resting several hours or until the next day. Makes 10 to 12 servings

Krispy Kreme Apple Cobbler

4 Krispy Kreme Original Glazed Doughnuts
4 eggs
2 apples
1 cup sugar
2/3 cup all purpose flour
1 tsp baking powder
1 tsp vanilla extract
2 cups chopped walnuts
1/4 tsp nutmeg

Beat eggs – add sugar, vanilla – mix well. Add flour and baking powder combine. Butter a 9 by 13 baking dish. Place Krispy Kreme Original Glazed Doughnuts in baking dish, pour batter and apple & nuts over doughnuts and spread evenly. Bake at 325° for 40 minutes. Let Cool. Serve warm with a dollup of whipped cream or vanilla ice cream.

Krispy Kreme Original Bread Pudding

3 eggs
1 cup sugar
1 teaspoons vanilla extract
1 teaspoons nutmeg
1 teaspoons cinnamon
1 cup melted butter
2 cups whole milk
1 cup raisins (optional)
1 cup chopped pecans (optional)
10 assorted Krispy Kreme Doughnuts, cut into pieces

Preheat the oven to 350 degrees. In a large bowl, beat the eggs with an electric mixer on high for 3 minutes. Then add sugar, vanilla, nutmeg, cinnamon, and butter and beat on high for 1 minute. Add milk and beat on low for 1 minute. Then stir in raisins and pecans.

Put leftover doughnuts pieces into a greased Ramekin or baking mold. Slowly pour some of the egg mixture over the doughnut pieces until they are partially covered. Then toss the pieces until they are completely soaked.

Let the mixture sit for 45 minutes. While the mixture is setting up, slowly add more egg mixture. Occasionally pat the doughnut pieces down into the liquid. Continue this process until the egg mixture is used up.

Pour a half-inch of hot water into a large roasting pan – large enough to hold either the loaf or 10-inch cake pan – and then put it into the heated oven. Place the pan with the doughnut mixture into the water bath.

Immediately lower the oven temperature to 300 degrees and bake mixture for 40 minutes. Then increase the oven temperature to 425 degrees and continue baking the pudding until it is nicely browned and puffy (about 15 to 20 minutes). Remove doughnut pudding pan from water bath and place it onto a rack to cool for 1 hour.

The mixture may be served either from the Ramekin or removed. To remove, run a butter knife around the edge. Place a large plate on top of the Ramekin surface and flip it over.

Then give a sound "Tap" on the edges of the pan. The pudding should fall gently onto the plate. Place another plate on top of the pudding and flip it back over so that the brown surface is facing up. Serve warm with lemon sauce.

Lemon Sauce
3 lemons, halved
1 cup water
1 cup sugar
2 teaspoons vanilla extract
4 level teaspoons cornstarch dissolved into 1 cup cold water

Squeeze four tablespoons of juice from fresh lemon halves and place juice into a small saucepan. Add lemon halves, water, and sugar. Bring the mixture to a boil, then stir in dissolved cornstarch and vanilla. Cook for 1 minute over high heat, stirring the sauce constantly. Strain the sauce and serve warm.