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    Score: 5.00. Votes: 1

    To make a version of this frozen treat at home, with fat reduced by about 75 percent, you will need fat-free vanilla ice cream, Nestle Quick, and low-fat milk. Oh, and a blender.

    Nutrition Facts
    Serving size–1 16-ounce
    Total servings–2
    Calories per serving–470 (Original–440)
    Fat per serving–2g (Original–11g)

    Source: Top Secret Recipes Lite by Todd Wilbur.

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    Score: 4.67. Votes: 6

    At only 10 1/2 ounces per serving you might think this drink a bit wee. But I assure you, one of these packs a wallop, and two will get you speaking in haiku. This delicious raspberry margarita, along with an incredible southwestern cuisine, is making this small chain a big success story.

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

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    Score: 5.00. Votes: 1

    The PSL is doing A-OK at Starbucks. In 2018, Starbucks moved the release of its seasonal Pumpkin Spice Latte from September to August in anticipation of record sales for the 15-year-old product. According to Nation’s Restaurant News, consumers in 2017 “visited PSL establishments twice as many times as typical patrons,” most likely because they know the drinks are around for only a short time.

    The trick when hacking this Starbucks superstar is making a perfect clone of the syrup used in the drink. I found a friendly barista who was willing to squirt a little of the secret syrup into a cup for me to take back to headquarters for examination. Back in the kitchen I discovered the mysterious light orange-colored syrup had no spice particles in it whatsoever, meaning the flavors are added as extracts or oils. Most home cooks like you and me cannot get such ingredients, so I had to come up with a formula using easily accessible ground spices and pumpkin puree.   

    Pumpkin pie spice makes this recipe easy and much cheaper than buying all the spices separately. It’s a convenient blend of cinnamon, ginger, nutmeg, plus either allspice or clove, and it’s found in practically all food stores. For our hack, the blend is combined with a sugar solution and cooked until syrupy, then sweetened condensed milk is stirred in. Condensed milk is also used in the original syrup at Starbucks—according to the ingredients list—which is why the syrup is opaque and creamy. When the syrup is done, a couple tablespoons are added to your latte, then it’s topped off with whipped cream and a sprinkling of more spice.

    Lattes are made with espresso, and in this case you’ll need a double shot, which is about ¼ cup. If you can’t make espresso, then make some strong coffee and use ½ cup of it. If you don’t have a way to steam milk, you can heat it up in the microwave for 2 minutes or until hot, then make it foamy with a milk foamer, inversion blender, or whisk.

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    Kahlua may market itself as the coffee liqueur developed in Mexico, but many believe the brand originated in Turkey. Looking at the label, we can still see an Arabic archway under which a somrero-wearing man rests. Old labels of the brand show this man wearing a turban and smoking a pipe. Even the name Kahlua is of Arabic origin. Regardless of where the drink came from, it dominates all other coffee liqueurs out there, including the very popular Tia Maria.

    Here's a greatly improved version of the clone recipe that appears in Top Secret Recipes. You'll find this recipe is easier to make, tastes better, and, just as with the first recipe, improves with age. 

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    Score: 5.00. Votes: 2

    The cool thing about this Top Secret Recipe is that many of the ingredients come in a kit designed for making strawberry cheesecake. Find Jell-O No Bake Strawberry Cheesecake Mix near the puddings in your supermarket and you have half of the ingredients locked up. Inside the box are three separate packets: strawberries in syrup, the cheesecake mix powder, and graham cracker crumbs. You'll also need vanilla ice cream, a cup of milk, and some canned whipped cream. Toss the first four ingredients below in a blender until smooth, fill 2 glasses, and then top off the shakes with whipped cream and graham cracker crumbs from the kit. Everyone will freak out when they suck strawberry cheesecake through a straw. The recipe below makes 2 regular size shakes, but you can make another 2 shakes using up the remaining strawberries from the cheesecake kit. If you get some additional strawberries in syrup, you can make as many as 8 more shake clones with the remaining cheesecake mix powder and graham cracker crumbs.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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    Need a simple cocktail for a hot day when the thought of lemonade makes your mouth water? Try this one. You start crafting this new signature blender drink by making lemon syrup from scratch from lemon juice, sugar and water. Track down some limoncello--an Italian lemon liqueur--and Smirnoff citrus vodka or your favorite citrus vodka. Refreshing and boozy. Sounds good to me.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    The delicious Frozen Tiramisu—Olive Garden's dessert in a glass—requires espresso syrup that you can make with sugar and espresso or strong coffee. Each serving requires just a little of the syrup, so you'll have plenty for several servings.

     

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 5.00. Votes: 4

    When the United States was emerging from the Great Depression in 1938, J.F. McCullough was experimenting with the idea of creating a new frozen dairy product. McCullough felt ice cream tasted better when it was soft and dispensed fresh from the freezder, not frozen solid. To test his theory with the public, McCulllough held and "All-the-Ice-Cream-You-Can-Eat-for-Only-10-Cents" sale at a friend's ice cream store. More than 1,600 people were served the soft ice cream in the course of two hours. Convinced that the new product was a big hit, McCullough had to find a machine that could dispense the product at the right consistency. It wasn't long before he found Harry Oltz, the inventory of a freezer that could do the job. In 1940 McCullough opened the first Dairy Queen in Joliet, Illinois.

    As of 1991 the company claimed to have more than 5,300 retail stores in the United States and twelve other countries. Since its creation in 1985, the Blizzard has shot to the top as the most popular Dairy Queen product, with more than 200 million of the treats sold each year. This is my version of the treat with Heath candy bar bits in it.

    Source: Top Secret Recipes by Todd Wilbur.

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