BIG MAC & FRIES (CLONE)

I don't know about you, but we enjoy eating a Big Mac 3 or 4 times a year. So I was happy to find this recipe. The sandwich (because of the "secret sauce") really does taste like the "real thing" except so much better!!

First of all, make the "secret sauce" (stir well) and let it sit in the fridge overnight:
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½ cup mayonnaise
2 tablespoons Wishbone deluxe French dressing
4 teaspoons sweet pickle relish
1 tablespoon re-hydrated onion flakes (*see note)
1 teaspoon white vinegar
1 teaspoon granulated sugar
1/8 teaspoon salt
For the sandwich, you will need some 80% lean ground beef, some thinly sliced dill pickles, some super thinly shredded iceberg lettuce, some slices of American cheese and some very small, inexpensive hamburger buns (see note).
Make 2 very small, very thin pattys for each sandwich; salt and pepper them and fry them on a hot griddle. Starting with the bottom bun, construct the sandwich according to the following diagram:
McDONALD's FRENCH FRIES
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Cut two Russet potatoes into shoestring size french fries. Dilute ¼ cup of sugar and 2 tablespoons corn syrup in 2 cups hot water. Soak cut french fries in this sugar water for 30 minutes.
Drain potatoes well, and blot dry. Pre-fry in 375 degree oil for 1 minute then drain and chill for 10 minutes. Do a "final fry" in 375 degree oil for about 5 minutes or until golden brown. Drain and salt.
NOTE: I couldn't find Wishbone French dressing, so I used Kraft bright orange colored French Dressing.
NOTE: The recipe specifically calls for re-hydrated onion flakes. I was skeptical at first, but soaked some dehydrated onion flakes in a cup of hot water (for about 10 minutes) and they are EXACTLY like the onions that McDonald's uses. You can use fresh onions, but it won't taste the same. **MEASURE THE ONIONS AFTER THEY HAVE RE-HYDRATED!!
NOTE: The recipe says that your only supposed to use three very thinly sliced dill pickles, preferably Vlasic.
NOTE: Use the small cheap hamburger buns (here they cost about 89 cents for 8). It takes 1½ buns per sandwich. I cut the crust off of one of the buns to use it for the "center bun" in the sandwich. I preheated the buns for just a couple of minutes in the oven, but that isn't necessary.
NOTE: I hope you try this, it is a lot of fun and no more waiting in line at McDonald's for an inferior sandwich.

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STURDY BUTTER CREAM FROSTING

Traditionally, butter cream frosting is made with butter, powdered sugar and flavorings, however, I find the recipes that use all butter, tend to be heavy tasting, hard to work with (it melts and sags too easy) and not the light fluffy frosting people expect.
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I've decorated cakes for years and I keep coming back to this easy, user friendly and fluffy frosting recipe, made with half butter and half white Crisco. Don't freak out about using Crisco in your frosting, you won't be able to tell it is there (shortening is what most commercial bakeries use to make that fluffy frosting we all love) and, as you can see, it pipes nicely.
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1 cup white Crisco shortening
1 cup butter (room temperature)
6 to 6½ cups of powdered sugar
½ cup whipping cream
2 teaspoons vanilla extract
1 teaspoon almond extract (important)

In the large bowl of a stand mixer, whip the shortening and butter together for about 3 minutes on high. Add 6 cups of powdered sugar, the extracts and whipping cream to the butter mixture and whip ON HIGH for about 8 to 10 minutes.

After that amount of time, check the frosting for consistency. Usually, the frosting is perfect, but if your climate is different from my climate, you may want to add an additional ½ cup of powdered sugar.

Once you frost your cake, put it in the fridge to let everything "set". Remove your cake from the fridge about an hour before serving.

NOTE: This frosting works best in a stand mixer, although you can make it with a hand held mixer (it will just take a little extra time).

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CINNAMON ROLLS (no yeast)

These cinnamon buns have NO yeast in them, but they sure taste like they do. I have to admit that when I first saw this was a baking powder dough, my first thought was, "uh oh, a heavy biscuit texture", but I was wrong; these are FAR from the standard biscuit taste. The dough has cottage cheese and buttermilk in it and it is super flaky, light, sweet and tender. I have tried a lot of cinnamon roll recipes over the years and I can honestly tell you that this recipe was a total surprise. It is SO tasty, SO easy and SO fast.

MAKE THE FILLING FIRST
1½ tablespoons melted butter
2/3 cup brown sugar (packed)
1½ teaspoons cinnamon
½ teaspoon allspice (I left out)
¼ teaspoon ground cloves (I left out)
1 cup chopped pecans
Mix well and set aside

DOUGH
¾ cup cottage cheese (4% milk fat)
1/3 cup buttermilk
¼ cup white sugar
4 tablespoons butter, melted
1 teaspoon vanilla extract
2 cups all purpose flour
1 TABLESPOON baking powder
¼ teaspoon baking soda

Preheat the oven to 400 and grease the sides and bottom of a 9" or 10" springform pan with cooking spray. In a food processor, combine the cottage cheese, buttermilk, sugar, melted butter and vanilla; process until smooth (10 seconds). Add the flour, baking powder & baking soda and pulse in short bursts just until the dough clumps together in a ball (don't over-process). The dough will be soft and moist. Dump the dough out onto a lightly floured counter and knead it four or five times with floured hands (this is a beautiful dough, very easy to work with). Roll dough out to a 12" x 15" rectangle.

Brush the rectangle with a very light coating of melted butter (be skimpy & leave a half inch border unbuttered around the edges. Sprinkle the filling over the buttered area and pat lightly.

Starting with the long side, roll up the dough into a jelly roll shape and pinch the long seam to seal (leave the ends open). Cut into twelve equal pieces with a sharp knife (a sharp serrated knife works well). Set the rolls in the prepared pan, cut side up. The rolls should touch slightly, but its OK if there are small gaps. Bake at 400 for 20 to 28 minutes (mine took the full 28 minutes) or until golden brown.
Set the pan on a cooling rack for five minutes. Remove the springform ring and drizzle the glaze over the rolls. Yum!!!

GLAZE
2/3 cup powdered sugar
2 to 3 tablespoons of cold milk (I used whipping cream)
1 teaspoon vanilla extract
I added ½ teaspoon of maple extract - my tweak
Whisk all ingredients together. If it seems too thick to pour, add a little bit more milk (or cream).

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