WATER COOLER CLEAN RECIPES

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SUNSHINE LEMON COOLER COOKIES RECIPE | TOP SECRET RECIPES



Sunshine Lemon Cooler Cookies Recipe | Top Secret Recipes image

Brothers Jacob and Joseph Loose had a dream of creating products in a bakery filled with sunshine. In 1912 they got their wish by opening the famous "Thousand Window Bakery" in Long Island City, New York. It was the largest bakery in the world until 1955. Today Sunshine Biscuits has moved to another location in Sayerville, New Jersey, where ovens the size of football fields bake like crazy every day. Sunshine is now owned by Keebler and continues to produce many baked treats you're familiar with, such as Hydrox Cookies, Saltine Crackers, Vienna Fingers, Cheez-it Crackers, and these sweet Lemon Coolers. By making a few simple adjustments to the Nilla Wafer clone recipe, we can create a cool copy of these awesome little citrusy wafer cookies dusted with lemon-flavored powdered sugar. To make that coating, we'll use a little unsweeteneed Kool-Aid lemonade drink mix combined with powdered sugar. Shake the cookies in a bag with this mixture—we'll call it bake 'n shake—and you've got yourself another tasty knock-off.  Source: Even More Top Secret Recipes by Todd Wilbur.

Provided by Todd Wilbur

Total Time 25 minutes0S

Prep Time 12 minutes30S

Cook Time 12 minutes30S

Number Of Ingredients 11

Nutrition Facts : Calories 140 calories

ROASTED GARLIC & SMOKED SAUSAGE – 2 GUYS & A COOLER



Roasted Garlic & Smoked Sausage – 2 Guys & A Cooler image

smoky, garlicy, & juicy??

Provided by Eric

Categories     Charcuterie

Prep Time 1440 minutes

Cook Time 420 minutes

Yield 1000

Number Of Ingredients 11

1000 g fatty pork shoulder (Boston butt )
17 g kosher salt
2.5 g insta cure #1
2 g white pepper
6 g mustard seed
1 g ginger powder
3.5 g garlic powder
12 cloves roasted garlic (or more if you really like the flavor of roasted garlic)
20 g non fat dry milk powder
1/4 cup ice cold water
hog casings

Steps:

  • Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes.
  • Place the meat and fat in the freezer for an hour or until the temp reaches 32f – 34F.
  • rehydrate and clean your casings
  • Grind your very chilled meat mixture on a 6mm plate
  • Add all of the salt, cure, spices, dry milk, ice water, and roasted garlic to your mince and mix till it becomes very sticky and tacky. If you grab a small handful it will stick to your hand if you hold your hand upside down.
  • Stuff your mince meat into the casings, link, and prick out any air pockets and let your sausage rest in the refrigerator overnight.
  • Smoking Schedule

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