WATER COOLER MOLD 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

LANDJäGER – 2 GUYS & A COOLER



Landjäger – 2 Guys & A Cooler image

A German land hunters sausage

Provided by Eric

Categories     Charcuterie

Prep Time 60 minutes

Cook Time 720 minutes

Yield 1816

Number Of Ingredients 11

817 g lean beef
545 g lean pork
454 g pork back fat
46 g kosher salt
4.5 g Insta cure #2
2 g caraway powder
2 g coriander powder
.5 g mace
1.5 g black pepper
3.6 g dextrose
Flavor of Italy starter culture (1/2 tsp dissolved in 1/4 cup of distilled water for every 5 pounds)

Steps:

  • Grind chilled pork, beef, and back fat through the 6mm plate. Let chill again before mixing. You want the temp of the meat to be around 35F or 1C (or below).
  • Prepare all the seasonings and prepare the starter culture and set to the side. You starter culture needs about 30 minutes to "wake-up" before use.
  • Mix the meat, seasonings, and re-hydrated culture together. You mince meat will be very sticky when finished
  • Stuff your mince loosely into a 30-35mm natural hog casing making sure there are no air pockets. Tie the end with some butchers twine. Weigh your salami and record the weight
  • Prick your salami to get rid of any air pockets. To ferment, place the Landjager in between 2 screens with a weight on it to achieve that "pressed" look and ferment your salami at 75F (24c) with 90% humidity for 12-24 hours (these parameters are for this culture, other culture require different parameters).
  • While this sausage is fermenting we will be cold smoking it as well. Cold smoke for 4-8 hours with an applewood, pecan, or cherry wood.
  • Test the pH at 9 hours to see where you are at. You are aiming for a ph between 4.9 and 5.29.
  • Once you have reached your target pH place your salami in your drying chamber at 55F (13c) with 80% Humidity. Let it dry in this chamber until you have reached a 38%-40% weight loss.

Nutrition Facts : ServingSize 200 g, Calories 1802 kcal, CarbohydrateContent 1 g, ProteinContent 61 g, FatContent 171 g, SaturatedFatContent 63 g, CholesterolContent 308 mg, SodiumContent 4683 mg, FiberContent 1 g, SugarContent 1 g

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