(Published on surfKY News on April 5, 2012)
Like many young people trying to work their way through college, I served my “McDonald's
Time” and I am very proud of it. I had some of my greatest times in
college standing behind the counter asking, “Would you like fries with
that?”
We are coming upon the anniversary of the opening of the first McDonald's by Ray Kroc,
who was a seller of milkshake machines. On April 15, 1955, Kroc opened
his first restaurant near Chicago. Today, McDonald's is the top fast
food chain and reported an all-time high revenue of $27 billion in
revenue for 2011.
McDonald's has come a long way from their
simple menu of just hamburgers, cheeseburgers, fries, shakes, soft
drinks and apple pies. Today, the menu features frappes and cappuccinos,
fruit smoothies, Angus burgers, salads, wraps, oatmeal and the newest
addition, a wonderful strawberry and cream pie.
I love
McDonald's coffee and literally have to fight off the urge to grab one
each and every morning. I absolutely love coffee and I am usually not
too pleased with the coffee served in different restaurants, but if
McDonald's bagged this coffee to where I could buy it at the grocery
store, I think I would hoard up enough to last the rest of my lifetime.
I
think I will take the whole month of April to celebrate McDonald's and I
will sing the jingle of the Big Mac, “Two all-beef patties, special
sauce, lettuce, cheese, pickles, onions on a sesame seed bun.”
Here are some copycat recipes for you to celebrate the golden arches.
MCDONALD'S CINNAMON MELTS
Dough
2 1/4 t active dry yeast
1/2 c warm water (105 to 110 f)
1/2 c sugar
1/2 c whole milk
1/3 c margarine, melted
2 eggs
1 t salt
5 1/2 c all-purpose flour
Filling
1 c packed dark brown sugar
2 T ground cinnamon
2/3 c margarine, melted
Icing
Ingredients
1/4 c margarine, softened
1/4 c creme cheese
1 1/2 c powdered sugar
1 T whole milk
1/4 t vanilla
Dissolve
yeast in warm water in a small bowl or measuring cup and let it sit for
5 minutes. Use an electric mixer (I just did this by hand) to combine
sugar with milk and melted margarine in a large bowl. Mix in eggs and
salt. Mix in 1 cup of flour. When flour is combined, mix in 1 more cup
of flour. Mix in the yeast solution, and then stir in the remaining
flour with a wooden spoon. Use your hands to form the dough into a ball,
and then put the dough back into the bowl, cover it and store it in a
warm place for about 1 1/2 hours. Mix the filling ingredients together
in a medium bowl, and set aside until needed. Roll the dough out on a
floured surface until about 1/2-inch thick. Use a pizza cutter to slice
dough into approximately 1/2-inch wide strips, and then slice those
strips into 3/4-inch to 1-inch long chunks of dough. Use softened
margarine to grease the cups of a large (Texas-size) muffin tin. Drop 6
chunks of dough into the bottom of each cup. Spoon 1 to 1 1/2 teaspoon
of cinnamon filling over the dough. Drop 7 more pieces of dough onto the
filling in each cup, and then spoon 2 teaspoons of filling over the top
of the dough. Cover the muffin tin with a cloth or plastic wrap and let
the dough sit in a warm spot for 30 minutes so that it rises a little
more. Preheat oven to 350ºF. Bake cinnamon melts for 17 to 20 minutes or
until dough turns light brown. (I did mine about 25 minutes and they
were still gooey on the bottom). As the cinnamon melts cool, make the
icing by mixing margarine and cream cheese together with an electric
mixer on high speed. Add the powdered sugar and mix slowly until all of
the powdered sugar is incorporated. Add the milk and vanilla, then mix
again on high speed until smooth and fluffy. Spoon about 1 tbsp of icing
over the top of each cinnamon melt. Serve right away, or cover melts
with plastic and freeze. To serve a frozen melt, remove one from the pan
and microwave it on high for 35 to 45 seconds or until warm.
BIG MAC SECRET SAUCE
1 cup Miracle Whip
1/3 cup sweet relish
1/4 cup French dressing
1 Tablespoon sugar
1/4 teaspoon black pepper
1 teaspoon minced onion
Mix all ingredients in a bowl. Refrigerate in a sealed container.
MCDONALD'S FROZEN STRAWBERRY LEMONADE
16 ounces prepared lemonade mix
2 cups ice cube
2 tablespoons strawberry ice cream topping
Prepare
16 ounces of lemonade according to the package directions. Place 16
ounces of lemonade, and 2 cups of ice in a blender. Blend until the ice
is crushed completely. Place about two tablespoons of strawberry ice
cream topping in the bottom of a glass, and then pour frozen lemonade
over the strawberry topping.
NEXT WEEK—The Unsinkable
Remember......Life is short. Eat Dessert first!!
I did one summer at the DQ and can't say it was the worst, in hindsight, but it definitely wasn't the most fun!
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