Mrs. Fields Chocolate Chip Cookies
Mrs. Fields cookies that are crispy around the edge and chewy
in the middle. Be careful not to cook these too long. I know
it becomes tempting to keep cooking these because they don't
seem to be done after 10 minutes, but they will continue to
cook for awhile after you take them out of the oven, and when
cool, will be nice and chewy. Mmm...got milk?
Ingredients
1 cup (2 sticks) softened butter
1/2 cup granulated sugar
1 1/2 cups packed brown sugar
2 eggs
2 1/2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 twelve-ounce bags semisweet chocolate chips
Preparation Method
1. Preheat oven to 350 degrees.
2. In a large mixing bowl, cream together the butter, sugars,
eggs, and vanilla.
3. In another bowl, mix together the flour, salt, baking powder
and baking soda.
4. Combine the wet and dry ingredients.
5. Stir in the chocolate chips.
6. With your fingers, place golf ball-sized dough portions 2
inches apart on an ungreased cookie sheet.
7. Bake for 9-10 minutes or just until edges are light brown.
Makes 30 cookies.
Mrs. Fields Carrot Cake
Yield: 12 Servings
Ingredients
Cake
2 1/2 cups All-purpose flour
1 tbs Baking soda
1/4 tsp Salt
2 tsp Cinnamon
1 cup Light brown sugar, packed
1 cup White sugar
1 1/2 cup Butter, softened
3 large Eggs
2 tsp Pure vanilla extract
3 cups Grated carrots
1/2 cup Crushed pineapple, drained
1 cup (6-oz.) raisins
1 cup (4-oz.) chopped walnuts
Icing
16 oz Cream cheese, softened
1/2 cup Salted butter, softened
1 tbsp Fresh lemon juice (about 1 large lemon)
2 tsp Pure vanilla extract
3 cups Confectioners' sugar
Preheat oven to 350-degrees. Grease and flour two 9-inch
cake pans.
Preparation Method
In a large bowl stir together flour, baking soda, salt, cinnamon
and sugars. Add butter, one egg and vanilla; blend with electric
mixer on low speed. Increase speed to medium and beat for 2 minutes.
Scrape down sides of bowl. And remaining eggs, one at a time,
beating 30 seconds after each addition. Add carrots, pineapple,
raisins and walnuts. Blend on low until thoroughly combined. Pour
batter into prepared pans and smooth the surface with a rubber
spatula. Bake in center of oven for 60-70 minutes. Toothpick inserted
into center should come out clean. Cool in pans for 10 minutes.
Then invert cakes on rack and cool to room temperature.
PREPARE ICING: In a medium bowl with an electric mixer on medium
speed, beat cream cheese and butter until smooth add lemon juice
and vanilla; beat until combined. Add sugar gradually, mixing on
low until smooth.
ICE THE CARROT CAKE: Place one layer on a cake platter, and with
a metal spatula spread icing over the top to form a thin filling.
Place second layer over the first, rounded side up. Coat the top
and sides of the cake evenly with remaining icing. Refrigerate 1
hour to set icing.
MRS. FIELD'S SWEETIE PIES
Yield: 6 Servings
Ingredients
2 oz Unsweetened chocolate
3/4 c (4 oz) semisweet chocolate-chips
1/2 c Salted butter, softened
1 c White sugar
2 lg Eggs
2 ts Pure vanilla extract
1 1/2 c All purpose flour
1 c (6 oz) semi sweet chocolate-chips
1/2 c (3 oz) white chocolate chips
1/4 c (1/5oz) milk chocolate chips
Preheat oven to 375F. Line cookie sheets with waxed paper.
In a double boiler, melt the unsweetened chocolate and the first
batch of chocolate chips. Stir frequently with a wooden spoon or
wire whisk until creamy and smooth. Pour melted chocolate into a large
bowl. Add butter and beat with electric mixer at medium speed until
thoroughly combined. Add the sugar, eggs and vanilla. Beat on medium
speed until well blended. Scape down the sides of the bowl. Add the
flour and the three types of chocolate chips. Mix at low speed just
until combined. Chips should be distributed equally throughout the
dough.
Roll a heaping tablespoon of dough into a ball, about 1 1/2 inches
in diameter. Place dough balls onto paper-lined pans, 2 inches apart.
With the palm of your hand, flatten each bal to 1/2-inch thickness.
Bake for 10-12 minutes. Transfer with a spatula to a cool, flat
surface like your countertop.
Mrs. Dole's Pecan Roll Cookies
Yield: 45 servings
Ingredients
1 c Margarine; room temp
1/4 c Powdered sugar plus more
For coating baked cookies
1 tb Cold water
1 ts Vanilla
2 c All-purpose flour
2 c Pecan pieces
Preparation Method
Preheat oven to 275 degrees. Grease baking sheet. In medium bowl with
mixer on medium speed, beat together margarine and 1/4 cup powdered sugar
until smooth and creamy. Beat in water and vanilla. On low speed, gradually
beat in flour. Mix in pecans with a wooden spoon or by hand.
With floured hands, roll 2 teaspoons dough for each cookie into a
datelike shape. Place cookies on greased baking sheet. Score top of each
cookie lengthwise with knife. Bake 45 minutes. Roll in powdered sugar while
still warm. Yield: 3 3/4 dozen cookies.
Mrs. DashÆ Salt Free Seasoning Blend
So here's the challenge with this clone recipe: Not only do
we have to get the right ratios for nearly 20 different spices,
but we also have to come up with a way to get the same lemony
tang that makes the real Mrs. Dash the tasty salt-free seasoning
blend we've come to know and love over the years. Sure, we could
use powdered citric acid that is sometimes found in health food
stores, but not everyone is going to have that scary sounding
ingredient readily available. Then we still need to figure out
the "lemon juice solids" part. Ah, but wait, there's citric acid
and lemon juice solids in Kool-Aid unsweetened lemonade drink
mix. It's perfect! Add a little of that drink powder to the spice
blend and we have a clone that in a blindfolded taste test could
fool even Mr. Dash.
Ingredients
1/4 cup crushed dried minced onion flakes
4 teaspoons crushed dried vegetable flakes (Schilling)
1 tablespoon garlic powder
1 tablespoon dried orange peel
2 teaspoons coarse ground black pepper
1 teaspoon dried parsley
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried oregano
1/2 teaspoon dried savory
1/2 teaspoon dried thyme
1/2 teaspoon cayenne pepper
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon dried mustard
1/4 teaspoon celery seed
1/4 teaspoon Kool-Aid unsweetened lemonade drink mix
dash crushed dried rosemary
Preparation Method
Crushing the vegetable flakes with extreme prejudice
1. Combine all of the ingredients in a small bowl and stir well.
As you stir, crush the leafy spices for a finer blend.
2. Store the spice blend in a covered container or a sealed shaker
bottle.
Makes about 2/3 cup.
Tidbits
It's best to use a mortar and pestle to crush these sometimes tough
little onion and vegetable flakes to about the size of rice, before
adding them to the mix. But if you don't have one of those handy
kitchen tools, you may also use the back of a spoon and a small
bowl - plus a little grease. You know, the elbow kind.
Mrs Fields' Orange Chocolate Chunk Cookies
Yield: 1 servings
Ingredients
2 1/2 c Flour
1/2 ts Baking soda
1/4 ts Salt
1 ts Grated orange peel
1 c Sugar
1/2 c Light brown sugar, packed
1 c Butter, softened
2 lg Eggs
1 ts Orange extract
1 1/2 c Semisweet chocolate bar
Coarsely chopped (8 oz)
Preparation Method
Preheat oven to 300*F. In a medium bowl combine flour, soda,
salt and orange peel. Mix well and set aside. In a large bowl blend
sugars with electric mixer at medium speed. Add butter and beat to
form a grainy paste, scraping sides of bowl as needed. Add eggs and
orange extract, and beat at medium speed until light and fluffy. Add
the flour mixture and chopped chocolate. Blend on low speed just
until mixed. Drop by rounded tablespoons onto ungreased cookie
sheets, 1 1/2 inches apart. Bake for 22-24 minutes until cookies are
slightly brown along the edges. Transfer cookies immediately to a
cool surface.
Mrs Fields' Lemon Chocolate Chip Buttons
Ingredients
2 c Flour
1/2 ts Soda
1 ts Ground coriander
3/4 c Butter, softened
1 c Sugar
2 lg Eggs
1 1/2 ts Lemon extract
1 1/2 c Miniature chocolate chips
Preparation Method
Preheat oven to 300* F. In a medium bowl combine flour, soda and
coriander with a wire whisk, set aside. In a large bowl cream butter
and sugar with an electric mixer at medium speed to form a grainy
paste. Add eggs and lemon extract, and beat well. Scrape down sides
of bowl. Add the flour mixture and the chocolate chips, and blend at
low speed just until combined. Drop dough by teaspoons onto
ungreased baking sheets, 1 1/2 inches apart. Bake for 14-15 minutes
on center rack of oven. Do not brown. Immediately transfer with a
spatula to a cool surface.
MRS FIELDS' BLACK AND WHITES
Ingredients
2 1/4 c Flour
1/2 c Cocoa powder
1/2 ts Soda
1/4 ts Salt
1 c Dark brown sugar, packed
3/4 c Sugar
1 c Butter, softened
3 lg Eggs
2 ts Vanilla extract
1 c Semisweet chocolate bar
Coarsely chopped (5 1/4 oz)
1 c White chocolate bar
Coarsely chopped (5 1/4 oz)
Preparation Method
Preheat oven to 300*F. In a medium bowl combine flour, cocoa,
soda and salt. Mix well and set aside.
Blend sugars in a large bowl using an electric mixer set at medium
speed. Add butter and mix to form a grainy paste, scraping down
sides of bowl. Add eggs and vanilla, and beat at medium speed until
smooth. Add the flour mixture and chocolates, and blend at low speed
until just combined. Drop by rounded tablespoons onto ungreased
cookie sheets, 2 in apart. Bake 23-25 min. Transfer to cooling rack.
MRS FIELDS' APPLESAUCE OATIES
Amount Measure Ingredient
-------- ------------ --------------------------------
1 3/4 c Quick oats
1 1/2 c Flour
1 tsp Baking powder
1/2 tsp Soda
1/2 tsp Salt
1 tsp Cinnamon
1/2 tsp Nutmeg
1 c Lt brown sugar -- packed
1/2 c Sugar
1/2 c Butter -- softened
1 lg Egg
3/4 c Applesauce
1 c Semisweet chocolate chips
1 c Raisins
1 c Chopped walnuts
Preparation Method
Preheat oven to 375*F.
In a medium bowl combine oats, flour, baking powder, soda, salt, cinnamon and nutmeg. Mix well with a wire whisk and set aside. In a large bowl combine sugars with an electric mixer at medium speed. Add butter and beat to form a grainy paste. Add egg and applesauce, and blend until smooth. Add the flour mixture, chocolate chips, raisins and walnuts. Blend at low speed just until combined. Drop dough by tablespoons onto lightly greased baking sheets, 2 inches apart. Bake 12-14 minutes or until light brown. Immediately transfer cookies with a spatula to a cool flat surface.
MRS FIELDS' APPLE OATMEAL COOKIES
Ingredients
2 1/2 c Flour
1 c Quick oats (not instant)
1/2 ts Salt
1 ts Soda
1 ts Cinnamon
1/4 ts Cloves
2 ts Grated lemon zest
1 c Dark brown sugar, packed
3/4 c Butter
1 lg Egg
1/2 c Unsweetened applesauce
1/2 c Honey
1 c Fresh apple, peeled and
Finely chopped (1 med apple)
1 c Raisins (6 oz)
Topping:
1/2 c Quick oats
Preparation Method
Preheat oven to 300*F.
In a medium bowl combine flour, oats, salt, soda, cinnamon,
cloves and lemon zest. Mix well and set aside. Cream sugar and butter
together in a large bowl using an electric mixer. Add egg, applesauce
and honey and beat at medium speed until smooth. Add the flour
mixture, fresh apple and raisins, and blend at low speed until just
combined. Dough will be quite soft. Drop by rounded tablespoons onto
ungreased baking sheets, 1 1/2 inches apart. If you wish, sprinkle
cookies with oats. Bake 23-25 minutes or until bottoms are golden.
Mrs Fields White Chocolate Chip
Ingredients
2/3 c Butter plus 2 tbs.
1/2 c Sugar
1/2 c Dark brown sugar
1 Egg
1 ts Vanilla
1 1/2 c Flour
3 1/2 oz Macadamia nuts; chopped
6 oz White chocolate; chopped in
Preparation Method
Heat oven to 325. Grease cookie sheets. In large bowl with electric
mixer beat butter, sugars, egg and vanilla at med-high speed until fluffy.
Reduce mixer speed to low, add flour, increase speed gradually and beat
just until blended. Stirr in nuts and chocolate. Drop by heaping tablespoon
onto cookie sheets. Bake about 15 minutes or until edges are slightly brown
and tops look dry. Cool on cookie sheet on wire rack about 5 minutes the
remove to rack to cool completely.
MRS FIELDS PECAN SUPREMES
Ingredients
2 c FLOUR
1/2 ts SODA
1/4 ts SALT
3/4 c QUICK OATS
3/4 c DARK BROWN SUGAR, PACKED
3/4 c SUGAR
1 c BUTTER, SOFTENED
2 lg EGGS
2 ts VANILLA EXTRACT
1 c CHOPPED PECANS (4 OZ)
1 c SEMISWEET CHOCOLATE CHIPS
Preparation Method
PREHEAT OVEN TO 300*F. IN A MEDIUM BOWL COMBINE FLOUR, SODA,
SALT, AND OATS. MIX WELL AND SET ASIDE. IN A LARGE BOWL BLEND SUGARS
WITH AN ELECTRIC MIXER AT MEDIUM SPEED. ADD BUTTER AND MIX TO FORM A
GRAINY PASTE. SCRAPE DOWN SIDES OF BOWL, THEN ADD EGGS AND VANILLA.
BEAT AT MEDIUM SPEED UNTIL LIGHT AND FLUFFY. ADD THE FLOUR MIXTURE,
PECANS AND CHOCOLATE CHIPS AND BLEND AT LOW SPEED JUST UNTIL
COMBINED. DROP DOUGH BY ROUNDED TABLESPOONS ONTO UNGREASED COOKIE
SHEETS, 1 1/2 INCHES APART. BAKE FOR 20-22 MINUTES. IMMEDIATELY
TRANSFER COOKIES TO A COOL, FLAT SURFACE.
Mrs Fields Pecan Pie Bars
Ingredients
Pastry:
1 1/2 c All-purpose flour
1/2 c Salted butter; chilled
5 tb Ice water; (5 to 6)
Filling:
5 tb Salted butter
1 c Dark brown sugar; firmly pac
-k
1/2 c Light corn syrup
2 ts Pure vanilla extract
3 lg Eggs; beaten
1 1/2 c Chopped pecans
Preparation Method
Preheat oven to 350-degrees F. In a medium bowl combine flour and
chilled butter with a pastry cutter until dough resembles coarse meal. Add
water gradually and mix just until dough holds together and can be shaped
into a ball. Or, use a food processor fitted with metal blade to combine
four and butter until they resemble coarse meal. Add watter by
tablespoonfuls and process just until a dough ball begins to form. Wrap
dough tightly in a plastic scrap or a plastic bag. Refrigerate 1 hour or
until firm.
On floured board using a floured rolling pin, roll out dough into a
10x10-inch pan. Fold dough in half and then into quarters. Place it in an
8x8-inch baking pan. Unfold the dough and press it into the corners and up
along the sides of the pan. Refrigerate 15 minutes.
TO PREPARE THE FILLING: Melt 5 tablespoons of butter in medium saucepan
over medium heat. Remove from heat, and stir in sugar and corn syrup. Mix
until smooth. Add vanilla and eggs, and beat with spoon until thoroughly
combined. Fold in chopped pecans. Pour the pecan filling into the
pastry-lined pan. If dough extends beyond filling minsture trim dough with
a knife. Place pan in center of oven and bake 50-60 minutes or until
filling is set. Cool on wire rack. Cut into 2x2-inch square, and top each
with a pecan half. Serve at room temperature or chilled.
Mrs Fields Peanut Butter Oatmeal Ranch Cookie
Ingredients
3/4 c Whole wheat flour
3/4 c Flour
1/2 ts Baking powder
1 c Oats/old fashioned or quick
1 c Light brown sugar
1/2 c Butter; softened
1/2 c Creamy peanut butter
1/4 c Honey
2 lg Eggs
2 ts Vanilla
1 c Raisins
1/2 c Sunflower seeds
Preparation Method
Preheat oven to 300*F. In a medium bowl combine flours, baking powder
and oats. Mix well with a wire whisk and set aside. In a large bowl beat
sugar and butter with an electric mixer at medium speed to form a grainy
paste. Blend together the peanut butter, honey, eggs and vanilla. Scrape
down sides of bowl. Add the flour mixture, raisins and sunflower seeds.
Blend at low speed just until combined. Drop by rounded tablespoonfuls onto
ungreased baking sheets, 2 inches apart. Bake for 23-25 minutes until
bottoms turn golden brown. Immediately transfer cookies with a spatula to a
cool, flat surface.
Mrs Fields Peanut Butter Cream -Filled Cookies
Ingredients
1 1/2 c All-purpose flour
1/2 ts Baking soda
1/2 ts Ground cinnamon
1 c Quick oats (not instant)
1 c Light brown sugar, firmly
- packed
1/2 c Salted butter, softened
1 lg Egg
1 ts Pure vanilla extract
-----Filling----
3/4 c Smooth peanut butter
1/4 c Salted butter, softened
2 tb Half-and-half
1 ts Pure vanilla extract
1 1/2 c Confectioners sugar
Preparation Method
Preheat overn to 325-degrees F. In medium bowl combine flour, soda,
cinnamon and oats. Mix well with a whire whisk. Set aside. Cream
sugar and butter in a large bowl using an electric mixer set at medium
speed. Add the flour-oat mixture, and blend at low speed until just
combined. Do not overmix. Separate dough into two balls, flatten
them into disks, and wrap each tightly in plastic wrap or a plastic bag.
Chill 1 hour. On floured board using a floured rolling pin, roll out
one disk to 1/4 inch thickness. Cut cookies with a 2-inch round fluted
cookie cutter dipped in flour. Repeat procedure with the second disk,
reworking scraps until all the dough is used. Bake cookies on ungreased
baking sheets 1/2 inch aprt for 13-15 minutes or until bottoms turn
light brown. Transfer immediately to a cool, flat surface with a
spatula. When cookies are cool, spread 1 tablespoon of peanut butter
filling on the bottom side of a cookies. Top with another cookie-bottom
side toward the filling-to make a sandwich. Repeat with the remaining
cookies and filling : Yield: 3 1/2 dozen cookies.
Mrs Fields Peanut Butter Cookies
Ingredients
2 ts Vanilla
1 c Peanut butter; creamy
3 Eggs
1 c Butter; softened
1 1/4 c Sugar
1 1/4 c Dark brown sugar
1/4 ts Salt
1/2 ts Baking soda
2 c Flour
Preparation Method
Preheat oven to 300 degrees. In a medium bowl, combine flour, soda, and
salt. Mix well with a wire whisk. In a large bowl, blend sugars using a
mixer at medium speed. Add butter and mix to form a grainy paste. Add eggs,
peanut butter, and vanilla. Mix at medium speed until light and fluffy.
Add the flour mixture and mix at low speed until just mixed. (Do not
overmix). Drop by rounded tablespoons onto an ungreased cookie sheet, 1 1/2
inches apart. With a wet fork, gently press a crisscross pattern on top of
the cookies.
Bake for 8-22 minutes until cookies are slightly brown along the edges.
Transfer cookies immediately to cool surface with a spatula
Mrs Fields Peanut Butter Chocolate Bars
Ingredients
8 md Butter cookies
1/4 c Salted butter; melted
Chocolate layers:
2 1/2 c Milk choc chips(15 oz)
Peanut butter filling:
1 1/2 c Creamy peanut butter
1/2 c Salted butter; softened
3 c Confectioners' sugar
2 ts Pure vanilla extract
Preparation Method
*Crush cookies until finely ground. Add butter & mix. Press crumb
mixture into bottom of 8x8 baking pan & bake 10 mins. at 325 F. Cool to
room temperature. *Melt chocolate. Pour half into pan & smooth evenly over
crust. Place pan in refrigerator. Keep remaining choc. warm. *Blend peanut
butter & butter together until smooth using electric mixer. Slowly beat in
confectioners' sugar & vanilla. Beat until smooth. Spread mixture over
chilled chocolate layer. Pour remaining warm chocolate over top & spread
smoothly. Chill in refrigerator one hour. Yields 24-36 bars.
Mrs Fields Party Time Cookies
Ingredients
3/4 c Salted butter; soft
1/3 c Sugar
1 ts Vanilla
1/3 ts Almond extract
1 c Flour
1 c Semisweet chocolate chips
1 c Slivered almonds
Preparation Method
Preheat oven to 350 F. Cream butter and sugar together in a medium bowl
using an electric mixer set at medium speed. Add extracts and beat well.
Scrape bowl. Add flour, chocolate chips and almonds, and blend on low speed
until just combined. Do Not Overmix. Shape rounded tablespoonsful into 1
1/2 inch balls and place on ungreased baking sheets, 2 inches apart. Press
balls with palm of hands or bottom of drinking glass into 1/2 inch thick
rounds. Bakes 15-17 minutes or until cookies just begin to brown. Transfer
cookies to a cool, flat surface.
Mrs Fields Original Cookies
Ingredients
1/2 c Butter
1/2 c Sugar
1/2 c Brown sugar
1 Egg
1/2 ts Vanilla
1 1/4 c Oatmeal
2 oz Plain hershey bar
1 c Flour
1/4 ts Salt
1/2 ts Baking powder
1/2 ts Baking soda
6 oz Chocolate chips
Preparation Method
Put oatmeal in blender, blend till powder, set aside. Grate hershey bar
in blender or by hand, set aside.
Cream together butter, sugar and brown sugar. In large bowl, mix
oatmeal, flour, salt, baking powder, and baking soda. Blend in butter and
sugar mix to dry ingredients. Add chocolate chips and grated hershey bar.
Make golfball size cookies, bake on ungreased cookie sheet for 6
minutes at 375 degrees.
MRS FIELDS NUTTY WHITE CHUNK COOKIES
Ingredients
2 1/4 c FLOUR
1/2 ts SODA
1/4 ts SALT
1 c LT BROWN SUGAR, PACKED
1/2 c SUGAR
3/4 c BUTTER, SOFTENED
2 lg EGGS
2 ts VANILLA EXTRACT
1 c PECANS, CHOPPED (4 0Z)
1 1/2 c WHITE CHOCOLATE BAR (8 OZ)
COARSELY CHOPPED
Preparation Method
PREHEAT OVEN TO 300* F. IN A MEDIUM BOWL COMBINE FLOUR, SODA AND
SALT MIX WELL AND SET ASIDE. IN A LARGE BOWL WITH AN ELECTRIC MIXER
BLEND SUGARS AT MEDIUM SPEED. ADD BUTTER AND MIX TO FORM A GRAINY
PASTE, SCRAPING DOWN THE SIDES OF BOWL. ADD EGGS AND VANILLA AND
BEAT AT MEDIUM SPEED UNTIL LIGHT AND FLUFFY. ADD THE FLOUR MIXTURE,
PECANS AND WHITE CHOCOLATE AND BLEND ON LOW SPEED UNTIL JUST
COMBINED. DROP BY ROUNDED TABLESPOONS ONTO UNGREASED COOKIE SHEETS, 2
INCHES APART. BAKE 20-22 MIN. OR UNTIL EDGES JUST BEGIN TO TURN
GOLDEN BROWN. TRANSFER COOKIES TO A COOL FLAT SURFACE.
Mrs Fields Mocha Chunk Cookies
Ingredients
2 1/2 c All-purpose flour
1/3 c Unsweetened cocoa powder
1/2 ts Baking soda
1/4 ts Salt
2 ts Instant coffee crystals
- (french roast or other
Coffee)
2 ts Coffee liqueur
1 c White sugar
3/4 c Dark brown sugar; packed
1 c Salted butter; softened
2 lg Eggs
10 oz Semisweet chocolate bar
- coarsely chopped
Preparation Method
Preheat oven to 300 degrees. In a medium bowl combine flour, cocoa,
soda and salt. Mix well with a wire whisk and set aside. In a small bowl
dissolve coffee crystals in coffee liqueur and set aside. In a large bowl
blend sugars with an electric mixer at medium speed. Add butter and mix to
form a grainy paste. Scrape adown sides of bowl. Then add eggs and
dissolved coffee crystals, and beat at medium speed until smooth. Add the
flour mixture and chocolate chunks, and blend at low speed just until
combined. Do not overmix.
Drop by rounded tablespoonfuls onto ungreased cookie sheet, 2 inches
apart. Bake for 23-25 minutes. Immediately transfer cookies with a spatula
to a cool, flat surface.
Mrs Fields Marbles
Ingredients
2 c All purpose flour
1/2 ts Baking powder
1/4 ts Salt
1/2 c Light brown sugar
1/2 c White sugar
1/2 c Salted butter; softened
Egg
1/2 c Sour cream
1 ts Vanilla
1 c Chocolate chips
Preparation Method
Preheat oven 300. In med bowl, combine flour, baking powder, and salt
with wire whisk. Set aside. Combine sugars in a lg bowl using an electric
mixer set at med speed. Add butter and beat until batter is grainy. Add
egg, sour cream, and vanilla, and beat at med speed until light and fluffy.
Scrape bowl. Add flour mixture and blend at low speed until just combined.
Do not overmix.
Place chocolate chips in double boiler over hot but not boiling water.
Stir constantly until melted. OR, microwave, stirring every 20 sec until
melted. Cool chocolate for a few minutes and pour over cookie batter. Using
a wooden spoon or rubber spatula, lightly fold melted chocolate into the
dough. Do not mix chocolate completely into cookie dough. Drop by rounded
T's, 2" apart, onto ungreased cookie sheets. Bake 23-25 mins. Do not brown.
Quickly transfer cookie to a cool surface.
Mrs Fields Maple Pecan Butterballs
Ingredients
1 1/4 c Flour
1/2 ts Soda
1 ts Cinnamon
3/4 c Pecans; finely ground in
Food processor or blender
1/2 c Butter; softened
2/3 c Sugar
1/4 c Maple syrup
1 lg Egg
Preparation Method
Preheat oven to 300d F. In a medium bowl combine flour, soda, cinnamon
and finely ground pecans. For extra flavor, saute pecans in 1 Tbl butter
until slightly browned. Mix ingredients well with a wire whisk and set
aside. In a medium bowl cream butter and sugar with an electric mixer
until mixture forms a grainy paste. Add syrup and egg and beat until
slightly thickened. Add the flour mixture and blend at low speed just
until combined. Place dough in plastic bag and refrigerate until firm,
about 1 hour. Remove dough from refrigerator and shape into 1-inch balls.
Place cookies on ungreased cookie sheets 1 inch apart. Bake 17-18 minutes
or until cookie bottoms are golden brown. Immediately transfer to a cool,
flat surface.
Mrs Fields Malted Milk Cookies
Ingredients
1/8 c All purpose flour
3/4 c Plain malted milk powder
1/2 ts Baking soda
1/4 ts Salt
1 c White sugar
1/2 c Light brown sugar; firmly
1 c Salted butter; softened
2 lg Eggs
2 ts Pure vanilla extract
2 tb Sweetened condensed milk
12 oz Milk choc. chips
Preparation Method
Preheat oven to 300. In medium bowl combine flour, malted milk powder,
soda and salt. Mix well with a wire whisk. Set aside Blend sugars in a
large bowl using an electric mixer set at medium speed. Add butter and mix,
occasionally scraping down the sides of the bowl. Add the eggs, vanilla and
condensed milk, and beat at medium speed until light and fluffy. Add the
flour mixture and choc. chips, and blend at low speed until just combined.
Do not overmix.
Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches
apart. Bake 24-25 minutes until cookies are slightly brown along the edges.
Transfer cookies immediately to a cool surface with a spatula.
Mrs Fields Linzer Cookies
Ingredients
Cookies
1 1/2 c Flour
1/2 c Ground almonds
1/2 ts Baking powder
1/4 ts Salt
1/2 ts Cinnamon
3/4 c Butter; softened
3/4 c Sugar
2 Egg yolks
1 ts Vanilla
1 ts Almond extract
Filling:
1/2 c Raspberry jam
1 ts Grated lemon peel
Topping
1/4 c Confectioners' sugar
1/2 c Sliced almonds (2 oz)
Preparation Method
Preheat oven to 300d F. In medium bowl combine flour, almonds, baking
powder, salt and cinnamon with wire whisk. In large bowl with an electric
mixer cream butter and sugar. Add egg yolks, the vanilla and almond
extracts, and beat at medium speed until light and fluffy. Add the flour
mixture and blend at low speed until just combined. Roll dough into 1 1/2
inch balls. Place 2 inches apart on ungreased baking sheet. With index
finger press an indentation in center of each ball to hold filling.
Bake 22-24 minutes or until just golden brown on bottom. Transfer
cookies to a cool,, flat surface. In a small bowl combine jam and grated
lemon peel. Place 1/2 teaspoon of filling mixture in center of cooled
cookie. If you wish to add an extra decorative touch, sift confectioners'
sugar over cookies and place sliced almonds in the jam filling.
Mrs Fields Lemon Poppy Seed Cookies
Ingredients
2 c All-purpose flour
1/2 ts Baking powder
1 1/2 ts Freshly grated lemon zest
1 ts Ground corriander
2 tb Poppy seeds
1/4 c Salted butter; softened
1 c White sugar
2 lg Egg yolks
1 lg Egg
1 1/2 ts Pure lemon extract
Preparation Method
Preheat oven to 300-degrees F. In a medium bowl combine flour, baking
soda, lemon zest coriander and poppyseeds. Mix well with a wire whisk and
set aside.
In a large bowl cream butter and sugar with electric mixer at medium
speed until mixture forms a grainy paste. Scrape down sidw of bowl, then
add yolks, egg and lemon extract. Beat at medium speed until light and
fluffy. Add the flour mixture and mix at low speed just until combined. Do
not overmix.
Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches
apart. Bake for 23-25 minutes until cookies are slightly brown along edges.
Immediately transfer cookies with a spatula to a cool surface.
MRS FIELDS LEMON MACADAMIA COOKIES
Amount Measure Ingredient
-------- ------------ --------------------------------
2 c FLOUR
1/2 ts BAKING SODA
1/4 ts SALT
1 c LT BROWN SUGAR,PACKED
1/2 c SUGAR
1/2 c BUTTER, SOFTENED
4 oz CREAM CHEESE, SOFTENED
1 lg EGG
1 t LEMON EXTRACT
1 1/2 c MACADAMIA NUTS, UNSALTED
Preparation Method
-PREHEAT OVEN TO 300* F. IN A MEDIUM BOWL COMBINE FLOUR, SODA AND
SALT. MIX WELL AND SET ASIDE. IN A LARGE BOWL BLEND SUGARS WELL WITH
AN ELECTRIC MIXER SET AT MED SPEED. ADD THE BUTTER AND CREAM CHEESE,
AND MIX TO FORM A SMOOTH PASTE. ADD THE EGG AND LEMON EXTRACT, AND
BEAT AT MEDIUM SPEED UNTIL LIGHT AND SOFT. SCRAPE DOWN SIDES OF BOWL
OCCASIONALLY. ADD THE FLOUR MIXTURE AND NUTS. BLEND AT LOW SPEED JUST
UNTIL COMBINED. DO NOT OVERMIX. DROP BY ROUNDED TABLESPOONS ONTO
UNGREASED COOKIE SHEETS, 2 INCHES APART. BAKE 23-25 MIN. IMMEDIATELY
TRANSFER TO A COOL FLAT SURFACE. YIELD APPROX 3 DOZEN
Mrs Fields Lacy Oatmeal Cookies
Ingredients
1 c Rolled oats; quick-cooking
1/4 c All-purpose flour
1/2 ts Salt
1 1/2 ts Baking powder
1 c Granulated sugar
1/2 c Butter; softened
1 Egg
1 ts Vanilla extract
Preparation Method
Preheat oven to 325 degrees; cover baking sheets with foil, then coat
with nonstick cooking spray. In a medium bowl, combine the oats, flour,
salt and baking powder; mix well with a wire whisk and set aside. In a
large bowl, combine the sugar and butter with an electric mixer on medium
speed to form a grainy paste. Add the egg and vanilla extract; beat until
smooth. Add the flour mixture and blend just until combined.
Drop the dough by teaspoonfuls 2 1/2 inches apart onto the cookie
sheets. Bake for 10 to 12 minutes, or until the edges begin to turn golden
brown. Let cool, then peel the cookies from the foil with your fingers. Be
sure to respray the cookie sheets between batches.
Mrs Fields Krispies
Ingredients
2 c Flour
1/4 ts Salt
1/2 ts Soda
1/2 c Dark brown sugar, packed
1/2 c Sugar
3/4 c Butter, softened
1 lg Egg
2 ts Vanilla extract
1 c Crispy rice chocolate bar
Coarsely chopped
Preparation Method
Preheat oven to 300*F. In a medium bowl combine flour, salt and
soda. Mix well and set aside. In a large bowl blend sugars with an
electric mixer at medium speed. Add butter and mix to form a grainy
paste. Scrape down sides of bowl and add egg and vanilla. Beat at
medium speed until light and fluffy. Add flour mixture, rice cereal
and chocolate chunks. Blend at low speed just until blended. Drop by
rounded tablespoons onto ungreased cookie sheet 2inches apart. Bake
for 22-24 minutes. Immediately transfer cookies to a cool flat
surface.
Mrs Fields Gingersnaps
Ingredients
2 1/2 c Flour
1/2 ts Soda
1/4 ts Salt
2 ts Ginger
1 ts Crystallized ginger; diced
1/2 ts Allspice
1/2 ts Black pepper
1 1/4 c Dark brown sugar; packed
3/4 c Butter; softened
1 lg Egg
1/4 c Unsulfured molasses
Preparation Method
Preheat oven to 300d F. In a medium bowl combine flour, soda, salt,
ginger, crystallized ginger, allspice and pepper. Mix well and set aside.
In a large bowl, mix sugar and butter with an electric mixer set at medium
speed. Scrape down sides of the bowl. Add egg and molasses, beat at medium
speed until light and fluffy. Add the flour mixture and mix at low speed
just until combined. Chill the dough in the refrigerator for 1 hour--the
dough well be less sticky and easier to handle. Form dough into balls 1
inch in diameter. Place onto ungreased cookie sheets, 1 1/2 inches apart.
Bake 24-25 minutes. Use a spatula to immediately transfer cookies to a
cool, flat surface.
Mrs Fields Cinnamon Maple Rings
Ingredients
2 c All-purpose flour
1/4 c Sugar
1 c Butter; chilled
Sliced into 8 pieces
1/4 c Maple syrup; chilled
2 tb Ice water; or as needed
Filling:
1/4 c Sugar
4 ts Ground cinnamon
Topping:
1/4 c Maple syrup
Preparation Method
Combine flour and sugar in a medium bowl using an electric mixer set
on medium speed. Add butter and mix until the dough forms small, pea-sized
pellets. Add chilled maple syrup and 2 Tbl water, and mix on low speed
until dough can be formed into a ball, do not overmix or the dough will be
tough! Separate dough into 2 balls andflatten into disks. Wrap dough
tightly in plastic wrap or place in plastice bags. Refrigerate for 2 hrs.
To Prepare the Filling: Combine the sugar and cinnamon in a small bowl.
Preheat oven to 325d F. Using a floured rolling pin on a floured
board, roll one piece of dough into a rough rectangle 10 inches wide, 15
inches long, and 1/8 inch thick. Sprinkle dough with half of the
cinnamon-sugar filling. Starting with smaller side, roll dough up tightly
into a cylinder. Wrap each roll in plastic wrap and refrigerate for 1 hour.
Using a sharp thin knife, cut 1/4 inch slices from each roll. Place
slices on ungreased baking sheets, 1 inch apart. Brush tips lightly with
1/4 cup maple syrup. Bake for 16-17 minutes or until light golden brown.
Immediately transfer cookies to a cool, flat surface.
Mrs Fields Choconut Macaroons
Ingredients
1/4 c Sugar
2 tb Pure almond paste
1 c Shredded sweetened coconut
1/3 c Mini semisweet choc chips
3 lg Egg whites
1/2 ts Cream of tartar
Preparation Method
Preheat oven to 325d F. Combine almond paste and sugar in a medium bowl.
Using
your fingers, work paste into sugar completely. Add coconut and chocolate
chips
and stir to combine. In a clean medium-sized bowl beat egg whites until
fluffy
using absolutely clean beaters. Add cream of tartar and beat on high until
stiff
peaks form. Add half of beaten egg whites to coconut mixture and combine
to
lighten. Fold in remaining whites gently being careful not to deflate.
Drop by rounded teaspoons onto lightly greased cookie sheets. Bake 20
minutes
until tops are lightly browned. Cool 1 minute on cookie sheets before
transferring cookies to a cool surface.
MRS FIELDS CHOCOLATE RAISIN COOKIES
Ingredients
1 c BUTTER,DIVIDED
2 oz UNSWEETENED BAKING CHOCOLATE
2 1/4 c FLOUR
1/2 ts SODA
1/4 ts SALT
1 c DARK BROWN SUGAR, PACKED
1/2 c SUGAR
2 lg EGGS
2 ts VANILLA EXTRACT
1 1/2 c RAISINS
1 c SEMISWEET CHOCOLATE CHIPS
Preparation Method
PREHEAT OVEN TO 300*F. IN A DOUBLE-BOILER OVER HOT BUT NOT BOILING
WATER, MELT 1/2 CUP BUTTER AND THE CHOCOLAT. REMOVE FROM HEAT AND SET
ASIDE. IN MEDIUM BOWL, COMBINE FLOUR, SODA AND SALT. IN A LARGE
BOWL WITH AN ELECTRIC MIXER BLEND SUGARS AT MEDIUM SPEED UNTIL
FLUFFY. ADD THE REMAINING 1/2 CUP BUTTER AND MIX TO FORM A GRAINY
PASTE, SCRAPING DOWN THE SIDES OF THE BOWL. ADD EGGS AND VANILLA, AND
BEAT AT MEDIUM SPEED UNTIL LIGHT AND FLUFFY. ADD MELTED CHOCOLATE AND
BLEND UNTIL THOROUGHLY COMBINED. ADD THE FLOUR MIXTURE, RAISINS AND
CHOCOLATE CHIPS. BLEND JUST UNTIL COMBINED. DROP BY ROUNDED
TABLESPOONS ONTO UNGREASED BAKING SHEETS 2 INCHES APART. BAKE FOR
20-22 MIN OR UNTIL SET. TRANSFER TO COOL, FLAT SURFACE IMMEDIATELY
WITH A SPATULA.
Mrs Fields Chocolate Mint Cookies
Ingredients
2 2/3 c All-purpose flour
1/2 ts Baking soda
1/4 ts Salt
1/2 c Unsweetened cocoa powder
3/4 c Light brown sugar; packed
2/3 c White sugar
1 c Salted butter; softened
3 lg Eggs
1 ts Pure mint extract
10 oz Mint chocolate chips
Preparation Method
Preheat oven to 300-degrees. In a medium bowl combine flour, soda, salt
and cocoa powder. Mix well with a wire whisk and set aside.
In a large bowl blend sugars with an electric mixer at medium speed.
Add butter and beat to form a grainy paste. Scrape sides of bow, then add
eggs and mint extract. Beat at medium speed until light and fluffy. Add
the flour mixture and chocolate chips, and blend at low spead just until
combined. Do not overmix Drop dough by rounded tablespoonsfuls onto
ungreased cookie sheets, 1-1/2 inches apart.
Bake for 19-21 miuntes. Immediately transfer cookies with a spatula to
a cool, flat surface.
Mrs Fields Chocolate Chip Cookies
Ingredients
2 c Butter
2 c Sugar
2 c Brown suga
4 Eggs
2 ts Vanilla
4 c Flour
5 c Oatmeal flour*
1 ts Salt
2 ts Baking powder
2 ts Baking soda
24 oz Chocolate chips
3 c Chopped nuts
8 oz Hershey bar(grated)
Preparation Method
Preheat oven to 375 F. Cream butter and sugars together, add flour,
oatmeal powder, salt, baking powder, and baking soda. Then add chips,
chocolate and nuts. Bake on ungreased coolkie sheet, golf-ball sized dough,
2 inches apart,for 6 minutes. Makes 112 cookies OATMEAL POWDER- Premeasure
5 cups oatmeal. Put in blender or processor, and grind until powdered.
Mrs Fields Cashew and Coconut Cookies
Ingredients
2 1/4 c Flour
1/2 ts Baking soda
1/4 ts Salt
3/4 c Light brown sugar
1/2 c Sugar
3/4 c Butter; softened
2 lg Eggs
2 ts Vanilla
1/2 c Sweetened shredded coconut
1 c Chopped raw cashews;
-unsalted
1 c Chopped dates
1/4 c Sweetened shredded coconut
Reserved for topping
Preparation Method
Preheat oven to 300*F. In a medium bowl combine flour, soda and salt.
Mix well with a wire whisk and set aside. In a medium bowl combine sugars
with an electric mixer at medium speed. Add butter and mix to form a grainy
paste. Add eggs and vanilla, and beat until smooth. Add flour mixture,
coconut, cashews and dates. Blend at low speed just until combined. Drop by
rounded tablespoonfuls onto ungreased baking sheets, 2 inches apart.
Sprinkle tops lightly with reserved coconut. Bake for 23-25 minutes or
until bottoms turn golden brown. With a spatula, transfer to a cool, flat
surface.
Mrs Fields Carrot Fruit Jumbles
Ingredients
2 1/2 c Flour
1 ts Soda
1/2 ts Baking powder
1/2 ts Ground cloves
2 ts Cinnamon
1/4 ts Salt
1 c Quick oats (not instant)
3/4 c Dark brown sugar; packed
3/4 c Sugar
1 c Butter; softened
2 lg Eggs
2 ts Vanilla extract
2 c Grated carrots (2-3 medium
Carrots)
1/2 c Crushed pineapple; drained
1 c Chopped walnuts (4 oz)
Preparation Method
Preheat oven to 350*f. In a medium bowl combine flour, soda, baking
powder, cloves, cinnamon, salt and oats. Mix well with a wire whisk and set
aside. In a large bowl with an electric mixer, blend sugars. Add butter and
mix to form a grainy paste. Scrape down sides of bowl. Add eggs and vanilla
and beat at medium speed until light and fluffy.. Add carrots, pineapple
and nuts, and blend until combined. Batter will appear lumpy. Add flour
mixture and blend at low speed until just combined. Drop by rounded
teaspoonfuls onto ungreased baking sheets, 1 1/2 inches apart. Bake 13-15
minutes, taking care not to brown cookies. Immediately transfer cookies
with a spatula to a cool, flat surface.
Mrs Fields Butterscotch Pecan Cookies
Ingredients
2 1/2 c Flour
1/2 ts Soda
1/4 ts Salt
1 1/2 c Dark brown sugar; packed
1 c Butter; softened
2 lg Eggs
2 ts Vanilla extract
1 c Chopped pecans (4 oz)
1 c Whole pecans (3 oz)
Caramel glaze:
8 oz Caramels
1/4 c Heavy cream
Preparation Method
PREHEAT OVEN TO 300*F. IN A BOWL COMBINE FLOUR, SODA AND SALT. MIX WELL
AND SET ASIDE. IN A LARGE BOWL WITH ELECTRIC MIXER, BEAT SUGAR AND BUTTER.
MIX TO FORM A GRAINY PASTE, SCRAPING DOWN THE SIDES OF THE BOWL. ADD EGGS
AND VANILLA, AND BEAT AT MEDIUM SPEED UNTIL SOFT AND LUMPY (?). ADD THE
FLOUR MIXTURE AND CHOPPED PECANS JUST UNTIL COMBINED. DROP DOUGH BY
ROUNDED TABLESPOONS 2 INCHES APART ONTO AND UNGREASED COOKIE SHEETS. PLACE
1 WHOLE PECAN IN CENTER OF EACH COOKIE. BAKE 23-25 MINUTES OR UNTIL COOKIE
EDGES BEGIN TO BROWN LIGHTLY. TRANSFER IMMEDIATELY TO COOL, FLAT SURFACE
WITH A SPATULA.
TO PREPARE THE CARAMEL GLAZE: MELT THE CARAMELS WITH THE CREAM IN A SMALL
SAUCEPAN OVER LOW HEAT. STIR WITH A SPOON UNTIL SMOOTH. REMOVE FROM HEAT.
DRIZZLE COOLED COOKIES WITH THE CARAMEL GLAZE IN DESIRED PATTERN USING A
SPOON OR FORK.
Mrs Fields Black and Whites
Ingredients
2 1/4 c All purpose flour
1/2 c Unsweetened cocoa powder
1/2 ts Baking soda
1/4 ts Salt
1 c Dark brown sugar; packed
3/4 c White sugar
1 c Salted butter; soft
3 lg Eggs
2 ts Pure vanilla extract
5 1/4 oz Semisweet chocolate bar
- coarsely chop
5 1/4 oz White chocolate bar;
-coarsely chop
Preparation Method
Preheat oven to 300 degrees (yes, it says 300) In a medium bowl combine
flour, cocoa, soda and salt. Mix well with a wire whisk. Set aside. Blend
sugars in a large bowl using an electric mixer set at medium speed. Add
butter and mix to form a grainy paste, scraping down the sides of the bowl.
Add eggs and vanilla, and beat at medium speed until smooth. Add the flour
mixture and chocolates, and blend at low speed until just combined. Do not
overmix. Drop by rounded tablespoons onto ungreased cookie sheets, 2
inches apart. Bake 23-25 minutes. Transfer cookies immediately to a cool
flat surface. Yield: 3 dozen.
*NOTE: I just made her oatmeal cookies, also 300 degrees for 23-25 minutes
and found I had to leave them in the oven a little longer.
Mrs Fields Banana Nut Cookies
Amount Measure Ingredient
-------- ------------ --------------------------------
2 2/3 C FLOUR
1/2 Tsp SODA
1/4 Tsp SALT
1 C LT BROWN SUGAR -- PACKED
1/2 C SUGAR
1 C BUTTER -- SOFTENED
1 Lg EGG
1 Tsp BANANA LIQUEUR OR EXTRACT
3/4 c MASHED RIPE BANANA
2 c SEMISWEET CHOCOLATE CHIPS
1 c CHOPPED WALNUTS
Preparation Method
PREHEAT OVEN TO 300*F. IN A MEDIUM BOWL, COMBINE FLOUR, SODA AND SALT.
MIX WELL AND SET ASIDE. IN A LARGE BOWL WITH AN EXLECTRIC MIXER, BLEND
SUGARS AT MEDIUM SPEED. ADD BUTTER AND MIX TO FORM A GRAINY PASTE, SCRAPING
DOWN THE SIDES OF THE BOWL. ADD EGG, LIQUEUR AND BANANA, AND BEAT AT
MEDIUM SPEED UNTIL SMOOTH. ADD THE FLOUR MIXTURE, 1 CUP OF THE CHOCOLATE
CHIPS AND THE WALNUTS AND BLEND AT LOW SPEED UNTIL JUST COMBINED. DROP BY
ROUNDED TABLESPOONS ONTO UNGREASED COOKIE SHEETS, 2 INCHES APART. SPRINKLE
COOKIES WITH CHOCOLATE CHIPS, 6 TO 8 PER COOKIE. BAKE 25-27 MINUTES UNTIL
COOKIE EDGES BEGIN TO BROWN. TRANSFER IMMEDIATELY TO A COOL SURFACE.
Mrs Fields Apricot Nectar Cookies
Ingredients
2 3/4 c All-purpose flour
1 ts Baking soda
3/4 c White sugar
1/4 c Dark brown sugar; packed
1 c Salted butter; softened
1 lg Egg
1/4 c Apricot nectar
1/2 c Apricot preserves
1/4 c Dried apricots; chopped
Preparation Method
Preheat oven to 300-degrees. In a medium bo wl combine flour and baking
soda. Mix well with a wire wish and set aside.
In a large bowl blend sugars with an electric mixer at medium speed. Add
butter and mix to form a grainy paste. Scrape down sides of bowl. Then add
egg, apricot nectar and apricot preserves; beat at medium speed until
smooth. Add the flour mixture and apricots, and blend on low just until
combined. Do not overmix.
Drop by rounded tablespoonfuls onto ungreased baking sheets 1-1/2
inches apart. Bake 22-24 minutes or until cookies just begin to brown at
bottom edges. Remove from oven and let cookies cool on baking sheet 5
minutes before transferring to a cool flat surface with spatula.
Mr & Mrs T Rich & Spicy Bloody Mary Mix
Here's a way to clone the famous and very popular Bloody Mary
Mix from that couple with only a letter as a last name. It's
a simple-to-make blend of tomato juice and spices with some
prepared horseradish and canned jalapeno juice thrown in for
a "spicier, zestier" drink. Mix this with vodka over ice and
you've got a delicious cocktail. But if you're not in the mood
to get zoinked, this clone recipe is also a great way to kick
up your tomato juice, just for drinking straight.
Ingredients
1 46-ounce can tomato juice
4 tablespoons lime juice
3 tablespoons juice from canned jalapenos (nacho slices)
3 tablespoons vinegar
2 tablespoons sugar
2 teaspoons prepared horseradish
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon onion powder
dash garlic
Preparation Method
1. Combine all ingredients in a 2-quart pitcher. Store covered
in the refrigerator.
2. Directions for mixing a drink, as per the original mix: "Add
3 parts Mr & Mrs T Rich & Spicy Bloody Mary Mix to 1 part vodka,
gin, rum or tequila, over ice. Mr & Mrs T Rich & Spicy Bloody
Mary Mix is also delicious by itself. Simply pour over ice and
serve."
Makes 52 ounces.
Mimi's Cafe French Market Onion Soup
You might not imagine a tough World War II flying ace would
open a restaurant called "Mimi's," but that's exactly what
happened in the 70's. Arthur J. Simms flew spy missions over
France during the war and helped liberate a small French town
near Versailles. After the war Arthur ran the commissary at
MGM studios in Hollywood, stuffing the bellies of big-time celebs
like Judy Garland, Clark Gable and Mickey Rooney. He later
joined his son Tom in several restaurant ventures including one
called "French Quarter" in West Hollywood. This was the prototype
for the French-themed Mimi's Cafe. In 1978, the first Mimi's
opened in Anaheim, California. Today there's over 40 Mimi's in
the chain with a new one opening every other week; all of them
serving this amazing onion soup that can now be part of your
culinary repertoire. Oui!
Ingredients
1/4 cup butter
3 medium white onions, sliced
3 14-ounce cans beef broth (Swanson is best)
1 teaspoon salt
1/4 teaspoon garlic powder
3 tablespoons Kraft grated parmesan cheese
6 to 12 slices French bread (baguette)
6 slices Swiss cheese
6 slices mozzarella cheese
6 tablespoons shredded parmesan cheese
You've just cloned a batch of the best onion soup from any chain.
Got spoon?
Preparation Method
1. SautÈ onions in melted butter in a large soup pot or saucepan
for 15 to 20 minutes or until onions begin to brown and turn
transparent.
2. Add beef broth, salt and garlic powder to onions. Bring mixture
to a boil, then reduce heat and simmer uncovered for 1 hour. Add
the grated parmesan cheese in the last 10 minutes of cooking the
soup.
3. When soup is done, preheat oven to 350 degrees and toast the
French bread slices for about 10 to 12 minutes or until they begin
to brown. When bread is done, set oven to broil.
4. Build each serving of soup by spooning about 1 cup of soup into
an oven-safe bowl. Float a toasted slice or two of bread on top of
the soup, then add a slice of Swiss cheese on top of that. Place a
slice of mozzarella on next and sprinkle 1 tablespoon of shredded
parmesan cheese over the top of the other cheeses.
5. Place the soup bowl on a baking sheet and broil for 5 to 6 minutes
or until the cheese begins to brown.
Makes 6 servings.
Mimi's CafeÆ Carrot Raisin Bread
It's dark, moist and delicious. And it comes in a bread basket
to your table at this French-themed west coast casual restaurant.
Now the tastiest carrot bread ever can be yours to create at home
with a couple of grated carrots, molasses, raisins and chopped
walnuts. You'll be baking this one in the oven for at least an
hour. That should be enough time to warm up the house and send
amazing smells wafting through every room. Line the carpet with
newspaper to catch the family drool.
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup vegetable oil
1 cup plus 2 tablespoons granulated sugar
3 eggs
1/4 cup molasses
1/2 teaspoon vanilla extract
1 cup shredded carrot
1 cup raisins
3/4 cup chopped walnuts
Dark, moist carrot bread is a Mimi's Cafe specialty. Now it's yours.
Preparation Method
1. Preheat oven to 350 degrees.
2. Combine flour, cinnamon, baking powder, baking soda, and salt in
a large mixing bowl.
3. In another bowl, combine oil, sugar, eggs, molasses, and vanilla
with an electric mixer. Add shredded carrot and mix. Add raisins
and walnuts and mix well by hand.
4. Pour flour mixture into the other ingredients and stir until
combined.
5. Pour batter into two ungreased 8-inch loaf pans. Bake for 60
minutes, or until done.
Makes 2 loaves.
McDonald's Yogurt Parfait
This one's super easy to make, plus it's low fat and delicious.
The yogurt in the original is very sweet and creamy, like Yoplait.
So that's the brand that you should use, although any brand of
vanilla yogurt will work fine. If you use Yoplait, you'll need two
6-ounce containers of the stuff per serving. For the granola,
just look for one that contains mostly oats. It should be crunchy
and sweet (such as "maple" flavor) and can also include puffed
rice bits. You can even make these a day or two ahead of time.
Keep them covered in the fridge, and hold off on the granola
topping until you serve 'em up or it'll get mighty soggy.
Ingredients
4 cups vanilla-flavored low-fat yogurt (or 8 6-ounce containers
of Yoplait)
2 10-ounce boxes sliced strawberries with sugar added, thawed
1/3 cup frozen blueberries, thawed
1/2 cup crunchy, sweet granola
Preparation Method
1. Pour 1/2 cup of yogurt into a parfait cup or tall glass.
2. Add 1/2 cup of strawberries into the glass on top of the yogurt.
3. Add 1 tablespoon of blueberries to the glass.
4. Pour 1/2 cup of yogurt over the fruit.
5. Sprinkle granola over the top and serve. Repeat for remaining
3 servings.
Makes 4 servings.
McDonald's Sweet & Sour Dipping Sauce
This recipe clones one of those sauces you get with your
order of McNuggets at the world's largest hamburger outlet.
Now, instead of shoving a fistful of the little green packs
into your backpack, you can make up a batch of your own to
use as a dip for store bought nuggets, chicken fingers, fried
shrimp, and tempura. Or you can even use this as a sauce
for the traditional Chinese sweet and sour dish (with pineapple,
bell pepper, onion, and sautÈed chicken or pork.) It's a
simple recipe that requires a food processor or a blender,
and the sauce will keep well for some time in the fridge.
Ingredients
1/4 cup peach preserves
1/4 cup apricot preserves
2 tablespoons light corn syrup
5 teaspoons white vinegar
1 1/2 teaspoons cornstarch
1/2 teaspoon soy sauce
1/2 teaspoon yellow mustard
1/4 teaspoon salt
1/8 teaspoon garlic powder
2 tablespoons water
Preparation Method
1. Combine all ingredients except the water in a food processor
or a blender and puree until the mixture is smooth.
2. Pour mixture into a small saucepan over medium heat. Add water,
stir, and bring mixture to a boil. Allow it to boil for five
minutes, stirring often. When the sauce has thickened, remove
it from the heat and let it cool. Store sauce in a covered
container in the refrigerator.
Makes about 3/4 cup.
McDonald's Breakfast Bagel Sandwiches
Ingredients
Steak & Egg Bagel
Sauce
2 tablespoons mayonnaise
1 teaspoon creamy dill mustard
1 teaspoon vegetable oil
1 slice of white onion, quartered
1 14-ounce pkg. Steak-Umm chopped steak (7 steaks)
4 eggs
1 teaspoon butter
salt
ground black pepper
4 plain bagels
8 slices Kraft Singles American cheese
Preparation Method
1. First prepare the sauce by combining the mayonnaise with
the dill mustard in a small bowl. Set this aside until you
are ready to use it.
2. Heat 1 teaspoon of vegetable oil in a medium skillet over
medium heat. Separate the onion slices and sautÈ in the oil until
light brown.
3. Heat a large skillet over medium/high heat. Break up the sandwich
steak into the hot pan and cook until brown. Drain off fat. Add the
grilled onions to the meat and stir.
4. To make the eggs it's best to make one at a time in a small 6-inch
skillet. If you have more than one of these small pans, you can save
a little time.
5. Beat an egg in a small bowl with a whisk until it is smooth, but
not foamy. Add a pinch of salt and pepper to the egg. Heat a small
6-inch skillet over low heat. Add 1/4 teaspoon of butter to the pan.
When the butter has melted add the egg to the pan. Swirl the pan so
that the egg spreads evenly. As the egg begins to cook, use a spatula
to pull in a couple of the edges so that raw egg flows from the top
onto the hot pan. Cook for 2 to 3 minutes, then fold over one of the
edges of the egg using a spoon or fork. Fold it down about an inch.
Fold the opposite end over as well. Then fold the remaining two edges
over, creating a small rectangular or square mini-omelet. Flip the
little omelet over and turn off the heat.
6. Slice a bagel in half and place it with the faces up on a baking
sheet. Grill the faces of the bagel halves in your oven, set on
broil, until golden brown. You may also use a toaster oven for this
step, but be sure to place the sliced bagel halves onto a small
baking sheet or on aluminum foil.
7. When the bagels are toasted, spread about 1/2 tablespoon of the
sauce onto the face of the top bagel half.
8. Place a slice of cheese onto the face of each bagel half.
9. Divide the meat into four portions and stack one portion onto the
cheese on the bottom bagel half.
10. Place the finished omelet onto the meat on the bottom half of the
sandwich.
11. Finish by flipping the top half of the sandwich over onto the
bottom. Heat for 15 seconds in microwave if needed to warm.
Makes 4 servings.
McDonald's Breakfast Bagel Sandwiches
Spanish Omelet Bagel
Ingredients
Sauce
2 tablespoons mayonnaise
1 teaspoon creamy dill mustard
2 teaspoons minced green pepper
2 teaspoons minced white onion
4 eggs
1 teaspoon butter
salt
ground black pepper
8 ounces breakfast sausage
4 plain bagels
4 slices Kraft Singles American cheese
4 slices Kraft Singles Monterey Jack cheese
Preparation Method
1. First prepare the sauce by combining the mayonnaise
with the dill mustard in a small bowl. Set this aside
until you are ready to use it.
2. To prepare the eggs it's best to make one at a time
in a small 6-inch skillet. If you have more than one of
these small pans, you can save a little time.
3. First preheat pan over low heat. Add 1/4 teaspoon of butter.
Add 1/2 teaspoon of minced green pepper along with 1/2 teaspoon
minced white onion to the pan and sautÈ for a couple minutes,
or until soft.
4. Beat an egg in a small bowl with a whisk until it is smooth,
but not foamy. Add a pinch of salt and pepper to the egg. Add the
egg to the pan with the vegetables. Swirl the pan so that the egg
spreads out. As the egg begins to cook, use a spatula to pull in a
couple of the edges so that raw egg flows from the top onto the hot
pan. Cook for 2 to 3 minutes, then fold over one of the edges of the
egg using a spoon or fork. Fold it down about an inch. Fold the
opposite end over as well. Then fold the remaining two edges over,
creating a small rectangular or square mini-omelet. Flip the little
omelets over and turn off the heat.
5. Press the sausage into four 2-ounce patties approximately the size
of the bagel. Cook the sausage in a large skillet over medium heat
until brown. Drain when done.
6. Slice a bagel in half and place it with the faces up on a baking
sheet. Grill the faces of the bagel halves in your oven, set on
broil, until golden brown. You may also use a toaster oven for this
step, but be sure to place the sliced bagel halves onto a small
baking sheet or on aluminum foil.
7. When the bagels are toasted, spread about 1/2 tablespoon of the
sauce onto the face of the bottom bagel half.
8. Place a slice of Monterey Jack cheese onto the face of the bottom
bagel half.
9. Place a sausage patty on the cheese on the Jack cheese.
10. Place the finished omelet onto the sausage and then place the
American cheese on the omelet.
11. Finish the sandwich with the bagel top and heat for 15 seconds
in the microwave if needed to warm. Repeat for remaining servings.
Makes 4 servings.
McDonald's SHAKES
All right, it's the middle of summer and it's dang hot out.
Wouldn't it be nice if we could whip up a little something
to help keep those beads of sweat from rollin'? Check out
how simple it is to recreate any of the three flavors of
McDonald's thick shakes from scratch. Just three ingredients
to each clone. And the secret ingredient for the chocolate
and strawberry flavors is Nesquik mix. How McEasy is that?
Throw everything in a blender and press a button -- the one
on the right. And if you want your shake thicker, just put
it in the freezer for a while. That's it!
Vanilla Shake
2 cups vanilla ice cream
1 1/4 cups low fat milk
3 tablespoons sugar
Chocolate Shake
2 cups vanilla ice cream
1 1/4 cups low fat milk
2 tablespoons chocolate flavor Nesquik mix
Strawberry Shake
2 cups vanilla ice cream
1 1/4 cups low fat milk
3 tablespoons strawberry flavor Nesquik mix
Preparation Method
1. Combine all ingredients for the shake flavor of your choice
in a blender and mix on high speed until smooth. Stop blender,
stir and blend again, if necessary to combine ingredients.
2. Pour into two 12-ounce cups.
Serves 2.
McDonald's Lobster Sandwich
Yes, this actually exists. On an excursion through some New
England states I practically drove off the road when I first
saw a sign advertising lobster at this fast food chain. I just
had to get a closer look. That's when I discovered that this
unique sandwich is served only at select McDonald's locations,
mostly in Maine, for a limited time only during the summer months.
It's basically a lobster salad served on a hoagie roll with some
lettuce, but with fresh Maine lobster, is quite tasty.
Since you can't get this anywhere else, I figured this sandwich
was a prime candidate for kitchen cloning. Here's a recipe to
make a version of your own that has never before been published.
Ingredients
1\2 cup cooked Maine Lobster (fresh is best)
1\2 tablespoon mayonnaise
pinch salt
1 lettuce leaf
small hoagie roll
Preparation Method
1. Mix together lobster, mayonnaise and salt.
2. Slice hoagie roll length wise, and spread the lettuce leaf on
the bottom half.
3. Spread lobster over lettuce. Top off sandwich with top half of
the roll.
Makes 1 sandwich.
McDonald's Hot Mustard Sauce
I finally got on the case to bring you the definitive kitchen
clone for this one - and it's a cinch! Tie one hand behind
your back and witness plain old ground dried mustard mixing
it up with sweet and sour flavors in a saucepan over medium heat.
The cornstarch wrangles around in there to thicken and stabilize
while Captain Habanero pops in for the perfect spicy punch.
Use it for dipping, use it for spreading, use it again and again,
since you'll make about a cup of the stuff. And McDonald's will
be glad that we no longer need to hoard the little blister packs
from the restaurants.
Ingredients
1/2 cup water
1/2 cup corn syrup
1/3 cup plus 1 tablespoon white vinegar
2 tablespoons ground dried mustard
4 teaspoons cornstarch
1 tablespoon granulated sugar
1 tablespoon vegetable oil
1/2 teaspoon turmeric
1/2 teaspoon salt
10-14 drops habanero hot sauce
Preparation Method
1. Combine all ingredients in a small uncovered saucepan. Whisk
until smooth.
2. Turn heat to medium and bring mixture to a boil, stirring often.
Sauce should thicken in 2 to 3 minutes after it begins to boil.
Remove sauce from heat and chill in refrigerator in a covered
container.
Makes 1 cup.
McDonald's Breakfast Bagel Sandwiches
Ham & Egg Bagel
Ingredients
Sauce
2 tablespoons mayonnaise
1 teaspoon creamy dill mustard
4 eggs
salt
ground black pepper
1 teaspoon butter
8-ounces deli-sliced ham (2 to 3 slices per sandwich)
4 plain bagels
8 slices Kraft Singles American cheese
1. First prepare the sauce by combining the mayonnaise with
the dill mustard in a small bowl. Set this aside until you
are ready to use it.
2. To prepare the eggs it's best to make one at a time in a
small 6-inch skillet. If you have more than one of these small
pans, you can save a little time.
3. Beat an egg in a small bowl with a whisk until it is smooth,
but not foamy. Add a pinch of salt and pepper to the egg. Heat
a small 6-inch skillet over low heat. Add 1/4 teaspoon of butter
to the pan. When the butter has melted add the egg to the pan.
Swirl the pan so that the egg spreads evenly. As the egg begins to
cook, use a spatula to pull in a couple of the edges so that raw
egg flows from the top onto the hot pan. Cook for 2 to 3 minutes,
then fold over one of the edges of the egg using a spoon or fork.
Fold it down about an inch. Fold the opposite end over as well.
Then fold the remaining two edges over, creating a small rectangular
or square mini-omelet. Flip the little omelet over and turn off the
heat.
4. Heat up the ham in a covered dish in the microwave for 1 minute.
This will make it hot, and keep it from drying.
5. Slice a bagel in half and place it with the faces up on a baking
sheet. Grill the faces of the bagel halves in your oven, set on
broil, until golden brown. You may also use a toaster oven for this
step, but be sure to place the sliced bagel halves onto a small
baking sheet or on aluminum foil.
6. When the bagels are toasted, spread about 1/2 tablespoon of the
sauce onto the face of the top bagel half.
7. Place a slice of cheese onto the face of each bagel half.
8. Place the finished omelet onto the cheese on the bottom half of
the sandwich.
9. Place the ham onto the egg.
10. Finish by flipping the top half of the sandwich over onto the
bottom. Heat for 15 seconds in microwave if needed to warm.
Makes 4 servings.
McDonald's Breakfast Burrito
It was in the late seventies, shortly after McDonald's had
introduced the Egg McMuffin, that the food giant realized the
potential of a quick, drive-thru breakfast. Soon, the company
had developed several breakfast selections, including the Big
Breakfast with eggs, hash browns, and sausage. Eventually one
out of every four breakfasts eaten on the go would be served
at McDonald's - an impressive statistic indeed. The newest
kid on the McBreakfast block is this morning meal in a tortilla,
first offered on the menu in 1991.
Ingredients
4 ounces breakfast sausage
1 tablespoon minced white onion
1/2 tablespoon minced mild green chilies (canned)
4 eggs, beaten
salt
pepper
4 8-inch flour tortillas
4 slices American cheese
On the side
salsa
Preparation Method
1. Preheat a skillet over medium heat. Crumble the sausage
into the pan, then add the onion. SautÈ the sausage and onion
for 3 to 4 minutes or until the sausage is browned.
2. Add the mild green chilies and continue to sautÈ for 1 minute.
3. Pour the beaten eggs into the pan and scramble the eggs with
the sausage and vegetables. Add a dash of salt and pepper.
4. Heat up the tortillas by steaming them in the microwave in
moist paper towels or a tortilla steamer for 20 to 30 seconds.
5. Break each slice of cheese in half and position two halves
end-to-end in the middle of each tortilla.
6. To make the burrito, spoon 1/4 of the egg filling onto the
cheese in a tortilla. Fold one side of the tortilla over the
filling, then fold up about two inches of one end. Fold over the
other side of the tortilla to complete the burrito (one end should
remain open). Serve hot with salsa on the side, if desired.
Makes 4 burritos.
McDonald'sÆ Biscuits
Them's the biscuits served at America's most popular stop
for breakfast, partners - simple to make and gosh darn tasty.
Get yourself some Bisquick and buttermilk and crank up the
oven for a clone that's become one very frequent request.
Ingredients
2 cups Bisquick baking mix
2/3 cups buttermilk
2 teaspoons sugar
1/4 teaspoon salt
2 tablespoons margarine, melted and divided
Preparation Method
1. Preheat oven to 450 degrees.
2. Combine the baking mix, buttermilk, sugar, salt, and half of
the melted margarine in a medium bowl. Mix until well blended.
3. Turn dough out onto a floured surface and knead for about 30
seconds, or until dough becomes elastic.
4. Roll dough to about 3/4-inch thick and punch out biscuits using
a 3-inch cutter. Arrange the punched-out dough on an ungreased
baking sheet, and bake for 10 to12 minutes or until the biscuits
are golden on top and have doubled in height.
5. Remove the biscuits from the oven and immediately brush each one
with a light coating of the remaining melted margarine. Serve warm.
Makes 8 biscuits.
McDonald's BigXtra!
McDonald's roll-out of the BigXtra! is another bomb dropped on
the battlefield of the latest burger war. Burger King took the
first shot by introducing the Big King - a pretty good clone of
McDonald's signature Big Mac, with a bit more meat and no middle bun.
Then Mickey D's fired back with a clone of Burger King's popular
Whopper, to be exact. That's just under 5 ounces of ground beef,
stacked on a huge sesame seed bun, with the same ingredients you
would find piled on the Whopper - lettuce, onion, tomato, ketchup,
mayo, and pickles. Plus McDonald's addition of a special spice
sprinkled on the beef as it cooks. It's all very tasty.
Especially if you like Whoppers. Today the Big Xtra! is less extra,
having been shrunk down and renamed Big 'N Tasty.
Ingredients
1 large sesame seed bun (4 3/4-inch diameter)
5 ounces ground beef
seasoned salt
ground black pepper
2 teaspoons ketchup
1 tablespoon mayonnaise
1 tablespoon chopped onion
3 pickle slices (hamburger style)
1/2 cup chopped lettuce
1 large tomato slice
non-stick cooking spray
Preparation Method
1. Form the ground beef into a very large patty on wax paper.
Make it approximately 5 1/2 to 6 inches in diameter (the meat
should shrink to the perfect size for the buns when cooked). Freeze
this patty for a couple hours before cooking.
2. Grill the faces of the hamburger bun in a hot skillet over medium
heat. Grill until the buns are golden brown. Leave pan hot.
3. Grill the frozen patty in the pan for 2 to 3 minutes per side.
Sprinkle one side with seasoned salt and ground black pepper.
4. Prepare the rest of the burger by first spreading the 2 teaspoons
of ketchup on the face of the top bun. Follow the ketchup with the
tablespoon of mayonnaise.
5. Stack the onion onto the top bun next, followed by the pickles and
lettuce. Add the tomato slice to the top of the stack.
6. When the beef patty is done cooking, use a spatula to arrange it on
the bottom bun. Turn the top of the burger over onto the bottom and
serve.
Makes 1 hamburger.
McDonald's Big Mac Sauce ("Special Sauce")
If you like Big Macs, it's probably because of that tasty
"secret" spread that is plopped onto both decks of the world's
most popular double-decker hamburger. So what's so special
about this sauce? After all, it's basically just thousand island
dressing, right? Pretty much. But this sauce has a bit more sweet
pickle relish in it than a typical thousand island salad slather.
Also, I found that this clone comes close to the original with the
inclusion of French dressing. It's an important ingredient -
ketchup just won't do it. That, along with a sweet & sour flavor
that comes from vinegar and sugar, makes this sauce go well on
any of your home burger creations, whether they're Big Mac clones
or not. This is the closest "special sauce" clone you'll find
anywhere.
Ingredients
1/2 cup mayonnaise
2 tablespoons French dressing
4 teaspoons sweet pickle relish
1 tablespoon finely minced white onion
1 teaspoon white vinegar
1 teaspoon sugar
1/8 teaspoon salt
Preparation Method
1. Combine all of the ingredients in a small bowl. Stir well.
2. Place sauce in a covered container and refrigerate for several
hours, or overnight, so that the flavors blend. Stir the sauce a
couple of times as it chills.
Makes about 3/4 cup.
McDonald's Arch Deluxe
In 1996, McDonald's set out to target more educated tastebuds
in a massive advertising campaign for its newest burger creation.
We watched while Ronald McDonald golfed, danced, and leisurely
hung out with real-life grown-up humans, instead of the puffy
Mayor McCheese and that bunch of wacko puppets. Supposedly the
Arch Deluxe, with the "Adult Taste", would appeal to those dancers
and golfers and anyone else with a sophisticated palate. But let's
face it, we're not talking Beef Wellington here. The Arch Deluxe
is just a hamburger, after all, with only a couple of elements
that set it apart from the other menu items. The big difference
is the creamy brown mustard spread on the sandwich right next to
the ketchup. And the burger is assembled on a sesame seed potato
roll (which actually tastes very much like your common hamburger bun).
Also, you can order the burger with the optional thick-sliced
peppered bacon, for an extra ka-ching. Okay, so the plan hasn't
quite worked out the way Micky D's had hoped. Sales of the Arch
Deluxe have been disappointing, to say the least. That's why I
thought this would be a good recipe to clone. You know, for all
of you who have been struggling to get by without the Arch Deluxe
in your lives. The Arch Deluxe may have gone on to join the McD.L.T
and the McLean Deluxe on the great list of fast food duds from our
past. But you can now create a delicious kitchen facsimile of your
own with this recipe. And hopefully, in the meantime, Ronald has
gone back to work.
Ingredients
1 tablespoon mayonnaise
1/2 teaspoon brown mustard (French's "Hearty Deli" is good)
1 sesame seed hamburger bun
1/4 pound ground beef
1 slice American cheese
1 to 2 tomato slices
1 to 2 lettuce leaves, chopped
1/2 tablespoon ketchup
2 tablespoons chopped onion
Preparation Method
1. In a small bowl, mix together the mayonnaise and the brown mustard.
Set aside.
2. Grill the face of each of the buns on a griddle or frying pan over
medium heat.
3. Roll the ground beef into a ball and pat it out until it's
approximately the same diameter as the bun.
4. Cook meat on hot griddle or frying pan for about 5 minutes per
side or until done. Be sure to lightly salt and pepper each side of
the patty.
5. Build the burger in the following order, from the bottom up:
On Bottom Bun
beef patty
American cheese slice
1 to 2 tomato slices
lettuce
On Top Bun
mayo/mustard
ketchup
onions
6. Slap the top onto the bottom and serve hot.
Makes one burger.
Tidbits
If you can find thick-sliced pepper bacon in your supermarket, you
can add it to the burger just as you could at the restaurant chain.
Cut one slice in half after cooking and place the slices next to
each other onto the bottom bun before adding the beef patty.
McDonald's Big Mac Sauce
Yield: 2 Cups
Ingredients
1 c Miracle Whip
1/3 c sweet relish
1/4 c French dressing (orange not red)
1 T sugar
1/4 t black pepper
1 t minced onion
Preparation Method
Mix Ingredients Well.
MCDonald's Apple Muffin
Ingredients
21 oz Apple pie filling
3 Eggs
2 ts Apple pie spice
18 oz Yellow cake mix
Preparation Method
Beat all together with electric mixer on medium-speed.
Divide batter equally between 24 paper-lined cupcake
wells. Bake 350~ 25 to 30 minutes or until knife inserted
comes out clean. Cool before peeling off paper liners.
ALMOST MARIE CALLENDAR'S POTATO CHEESE SOUP
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 c Potatoes -- peeled and
Cubed
2 c Chopped onion
4 c Chopped celery
2 ts Salt
4 c Water
4 c Half-and-half
6 tb Butter or margarine
1 c Shredded sharp cheddar
Cheese
Preparation Method
Place potatoes, onions, celery, and salt in the 4 c of
water in a large pot. Simmer about 15 minutes until
vegetables are tender. Put in blender and puree until
chunky. Return soup to pot and add half-and-half,
butter, and cheese. Simmer until hot. Do NOT Boil.
Marie Callendar's Honey Butter
Amount Measure Ingredient
-------- ------------ --------------------------------
1/4 pound Butter
1/2 cup Honey
6 slices Bacon; cook crisp -- crumble
Preparation Method
Beat butter in a 1-1/2 qt bowl with electric mixer, high speed, till light
and fluffy. Gradually on reduced speed, beat in honey and bacon, beating till
thoroughly combined and smooth. Keep refrigerated in covered container to
serve within a week.
Marie Calendar's Cornbread
Amount Measure Ingredient
-------- ------------ --------------------------------
1 box corn muffin mix -- (9 oz)
1 box yellow cake mix -- (9 oz)
Preparation Method
Prepare corn muffin mix per directions on box and cake mix per directions
on box in separate bowl. Pour prepared yellow cake mix into prepared corn
muffin mix and stir well. Pour into greased 9x12x2 pan and bake 350F for
30 to 35 min until toothpick comes out clean.
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