The Chefs Black Book

Strawberry Lemonade & Mochalatta Chill®

Cinnabon gives lemonade a twist by adding strawberry syrup.
It's a simple clone when you snag some Hershey's strawberry
syrup (near the chocolate syrup in your supermarket),
and a few juicy lemons. But if it's a bit of a caffeine
buzz you're looking for -- enhanced by a killer chocolate
rush -- it's the Mochalatta Chill you'll want to whip up.
Brew some double-strength coffee (see Tidbits) and let it
cool off, then get out the half & half and chocolate syrup.
Man, these sippers are just too dang easy!

Strawberry Lemonade
1/2 cup lemon juice (from 3-4 fresh lemons)
1/4 cup sugar
2 cups water
2 tablespoons Hershey’s strawberry syrup
1. Mix ingredients together in a pitcher. Serve over ice.
Makes 2 drinks.
Mochalatta Chill
1 cup double strength coffee, cold (see Tidbits)
1 cup half and half
1/2 cup Hershey's chocolate syrup
Topping
whipped cream

1. Combine all ingredients in a small pitcher. Stir well or cover
and shake. Pour over ice in two 16 ounce glasses, and top with
whipped cream.
Makes 2 large drinks.
Tidbits
Make double-strength coffee in your coffee maker by adding half
the water suggested by the manufacturer. Allow coffee to chill
in the refrigerator before using it in this recipe.

Icescape®

In a blender, Cinnabon adds concentrated flavoring,
some ice and a curious secret ingredient referred to
only as a "dairy product." When blended smooth,
out comes these thick, refreshing drinks that look
and taste like they were made with ice cream.
For this clone we just need a little half-and-half
(that's half cream and half milk for those of you
across the pond). It gives this version the exact
same creamy consistency as the original with its custom
"dairy" ingredient. Strawberry is the most popular of
the flavors, but the other two are tasty as well.
The Mochalatta version uses the TSR clone of the
Mochalatta Chill from last week and produces as thicker
blended version of the drink, similar to Starbuck's
popular blended Frappuccino.

Strawberry

1 cup water
1/4 cup granulated sugar
3 cups crushed ice
1/3 cup frozen whole strawberries (about 4 large strawberries)
1/2 cup half-and-half
1/4 cup lemon juice
1/4 cup Hershey’s strawberry syrup

1. Combine the water and sugar in a cup and stir until the sugar
is dissolved.
2. Add this sugar syrup to other ingredients in a blender. Blend
on high speed until the drink is smooth. Serve in two 16-ounce
glasses.
Makes 2 large drinks.

Orange

3 cups crushed ice
1 cup water
2/3 cup orange juice
1/2 cup half-and-half
3 tablespoons Tang orange drink mix

1. Mix all ingredients in a blender set on high speed until smooth
and creamy. Serve in two 16-ounce glasses.
Makes 2 large drinks.

Mochalatta

3 cups crushed ice
1 1/2 cups TSR version of Mochalatta Chill
1/2 cup half-and-half
2 tablespoons chocolate syrup

1. Mix all ingredients in a blender set on high speed until smooth
and creamy. Serve in two 16-ounce glasses.
Makes 2 large drinks.

Cinnabon Cinnamon Roll

Serving Size : 12
Categories : Rolls
INGREDIENTS:
DOUGH
1/4 cup warm water
1 cup milk -- room temperature
1 large egg -- beaten
1/4 cup butter -- softened,
1 tablespoon sugar
1/2 teaspoon salt
4 cups all purpose white flour
1/2 package instant vanilla pudding mix (3.4 oz box)
1 tablespoon bread machine yeast FILLING 1 cup brown sugar
-- packed 1 tablespoon cinnamon, 1/4 cup butter -- softened
CREAM CHEESE CINNAMON FROSTING, 1/2 teaspoon cinnamon
4 ounces cream cheese -- softened
1/4 cup butter -- softened
1/2 teaspoon vanilla
1/2 tablespoon milk
1 1/2 cups powdered sugar

Instructions: Dough; (Add the dough ingredients,
in the order listed, to the bread machine and prepare using
the dough setting. On a lightly floured surface, roll out to an
18" by 30" rectangle. The dough can also be handmade. If you
use regular yeast, you may want to let the rolls proof for
15-30 minutes after assembly). Filling In a small bowl, mix
brown sugar and cinnamon. Spread the softened butter over the
dough and evenly sprinkle on the sugar and cinnamon mixture.
Starting at the long edge of the dough, roll up tightly. Mark
the roll every 2 inches. With a thread cut the roll by placing
the thread under the roll at your mark, crisscross over and
pull to cut. Place rolls into greased 8" or 9" baking pans 2"
apart. Cover and let rise in a warm, draft free place until
almost double, approximately 1 hour. After rising, rolls should
be touching each other and the sides of the pan. Bake at 350
degrees F. for 15 to 20 minutes, or until golden brown. Cream
Cheese Cinnamon Frosting In a small bowl, mix cream cheese,
butter, vanilla and milk. Add powdered sugar and cinnamon and
mix until smooth. Spread on warm rolls and serve immediately.
This recipe has been adjusted so that the dough can be prepared
in your bread machine. These will taste most like the originals
if you use Makara Cinnamon (available at the Cinnabon Stands)
instead of conventional powdered cinnamon from the supermarket.