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    Hellmann’s—or Best Foods as the company is known west of the Rockies—recently debuted this new ketchup for customers looking to avoid high fructose corn syrup, refined sugar, and artificial ingredients. The label lists only six ingredients: tomato puree, honey, white wine vinegar, salt, onion powder, and spices. It wasn’t immediately clear what the “spices” referred to until I wiped a wide smear of the ketchup across a white plate, making the blacks specks of fine grind pepper clearly stand out. After that it was just a matter of getting the ratios right.

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    Since the candy maker’s first milk chocolate bar debuted in 1900, just four candy bars have carried the Hershey name. Hershey’s Special Dark came out in 1939 and Hershey’s Cookies and Crème was introduced in 1995. But the only one made without any chocolate in it is the new Hershey’s Gold, which hit the shelves in late 2017. The base of the bar is “caramelized crème” that Hershey’s claims is made by browning the sugar in white crème. I recalled a recipe for caramelizing white chocolate by slowly cooking it in the oven, stirring often, until it becomes golden brown. By mixing in a little creamy peanut butter and salt I was able to create a perfectly caramelized base to which crushed peanuts and pretzels could be added. I poured the golden crème into candy bar molds and let them set up in the fridge for 30 minutes. When removed from the molds the bars looked like they were made in a real candy bar factory, and they tasted like it too. I wrapped each in gold foil and felt like Willy Wonka.

    If you don’t have candy bar molds, you can pour the candy onto parchment paper or wax paper on a baking sheet to set up, then just break up the candy to serve or store.

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    Recently, Hostess released a new “limited-edition” mint chocolate version of the brand’s famous CupCakes, with mint creamy filling and mint frosting on top. I had already hacked the well-known chocolate CupCakes from Hostess for Step-by-Step, so the cake recipe and the white icing on top was already done. I reworked the filling and the frosting with delicious mint flavor and proper green hue, and put it all together in this new hack that’s a twist on an old favorite.

    As with the chocolate CupCakes clone, the frosting is designed to be runny so that you can dip the cupcakes in it. This will produce a smooth frosting that, when dry, looks just like the real thing. Most likely you’ll need a couple coats of frosting. The first coat is a crumb layer that locks in the chocolate cake crumbs so that the second layer finishes clean and smooth. If you find that you’re losing too many crumbs in the frosting bowl when dipping the cupcakes, you may want to spread on your first layer with a butter knife.   

    Before baking be sure to grease your muffin cups well so that cupcakes come out clean. And you'll need a piping bag or pastry gun with a medium tip to fill the cupcakes and a small tip to add the seven loops of white icing on top. No proper clone of this famous product would be right without that final step.

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    Chef Paul Wenner fathered a hot product when he ground up those leftover vegetables at his restaurant and formed them into the shape of a hamburger patty. When Paul got out ot the restaurant business, he peddled the meatless patties out of his van under name Wholesome and Hearty Foods. In 1992, when his company went public, the stock shop up to $30 from $3 on rumors that McDonald's was planning to sell the veggie patties under the golden arches. When those rumors proved to be false, the stock came crashing down quicker than sales figures for the McLean Deluxe. Later, the name of the company was changed to Gardenburger, and new products, such as the Savory Mushroom Veggie Patty, were developed.

    For this clone, you'll need to track down three types of mushrooms: the common white button, brown or crimini, and portobello. You'll also need a food processor to mash everything up real good.

    Nutrition Facts
    Serving size–1 patty
    Total servings–8
    Calories per serving–140
    Per per serving–3g

    Source: Low-Fat Top Secret Recipes by Todd Wilbur.

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    How can you resist the cute little girls in those adorable green outfits—and a change machine around their waists? If you can't, then a least it's good to know that less than one-third of the sales price of each box of Girl Scout Cookies goes to the manufacturer. That's much less than the wholesale price food retailers pay for similar products. Most of the money raised from each sale goes to support the Girl Scouts. But how do we get our Girl Scout Cookie fix during the off-season when the cookies aren't being sold? That's when we can turn to a clone recipe such as this one for the reduced-fat cookie with the lemony tang. Included here is the custom Top Secret Recipes technique for making a delicious filling that's entirely fat-free.

    Nutrition Facts
    Serving size–3 cookies
    Total servings–14
    Calories per serving–150
    Fat per serving–4.5g

    Source: Low-Fat Top Secret Recipes by Todd Wilbur.

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    It was a heart attack that inspired Charles M. Harper of ConAgra Foods to come up with a new product line. In 1988, the Healthy Choice brand introduced frozen dinners with reduced fat, sodium, and cholesterol. Hundreds of other products followed through the '90s, including this fat-free pasta sauce, which hit stores in 1992. It's a cinch to make and goes great on any pasta, pizza, or meatball sandwich.

    Nutrition Facts
    Serving size–1/2 cup
    Total servings–5
    Calories per servings–50
    Fat per serving–0g

    Source: Low-Fat Top Secret Recipes by Todd Wilbur.

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    Healthy Choice was one of the first low-fat brands to hit the stores. The Wall Street Journal reported in 1993, "When Healthy Choice dinners first arrived in stores, big competitors were caught off guard: nothing quite like it had ever been marketed on a large scale." But nowadays the competition ain't so lean. You'll find more than a dozen brands devoted to the same low-fat, healthy claims in stores, all fighting it out for shelf space and market share.

    If you like your marinara sauce with big chunks of veggies in it, then this is the one you'll want to make. The canned tomatoes, plus fresh mushrooms, onion, and garlic make for a thicker sauce that works great over your favorite pasta dish.

    Nutrition Facts
    Servings size–1/2 cup
    Total servings–5
    Calories per serving–45
    Fat per serving–0g

    Source: Low-Fat Top Secret Recipes by Todd Wilbur.

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    The basic recipe of 2 parts mayonnaise to 1 part ketchup has been around for years in many parts of the world, served as a condiment with French fries and other fried tidbits. It’s commonly called “fry sauce,” but Heinz chefs added a few more ingredients to their version of the sauce, making it more sweet-and-sour than the common two-ingredient formula, and then they gave it a new name. Heinz debuted Mayochup in September of 2018 following a social media campaign that teased the heck out of it. 

    Now you can make your own mimicked Mayochup in a matter of minutes with these 5 common ingredients, a bowl, and a whisk. Use it on burgers, sandwiches or as a dip for French fries and other fried foods.

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    Score: 4.00. Votes: 1

    Real Hawaiian Punch contains only 5 percent fruit juice. Even though some of the ingredients in our clone are not pure fruit juice, and we're adding additional water and sugar, this Top Secret Recipes version still contains a lot more tasty real fruit juice than the real thing. 

    Source: Top Secret Recipes: Sodas, Smoothies, Spirits & Shakes by Todd Wilbur.

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    Howdy Doody peddled them on his 1950s TV show. Archie Bunker got one in his lunchbox every day. Even President Jimmy Carter was a fan, supposedly ordering a Twinkie vending machine installed in the White House. Yes, Twinkies are an American favorite. And if the oblong little snack isn’t being eaten, it’s being talked about: usually by talk show hosts joking about the snack food's supposedly long shelf life.

    The crème-filled cakes we know today are not exactly the same as the early Twinkies. When the snack cake was first conceived by Hostess plant manager James Dewar in 1930, it was as a way to use the cake pans for the strawberry “Little Short Cake Fingers,” which sat idle for all but the six-week strawberry season. The filling in those original cakes was flavored with bananas, and they were called “Twinkle Fingers.” When bananas got scarce during World War II the filling was changed to the vanilla flavor we know today, and the name was shortened to “Twinkies.” 

    The latest reformulation of the Twinkie came in 1990, when a low-fat version was first introduced. Now Twinkie lovers could have their cakes and eat ‘em too, with only half the fat of the original.

    You should know that these clones are twice the size of the Hostess version, with the fat and calories double as well. By weight, though, this clone’s nutrition stats are right on track with the original. 

    Nutrition Facts
    Serving size–1 snack cake
    Total servings–12 
    Calories per serving–280 
    Fat per serving–3g

    Source: Top Secret Recipes Lite by Todd Wilbur.

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