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How to clone a Big Mac

September 16, 2010

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Fatburger Banana Shake

2 cups premium vanilla ice cream 3 tablespoons half and half (you can use milk) 2 teaspoons instant banana pudding powder In a blender combine 2 cups of premium vanilla ice cream, 3 tablespoons of half and half, and 2 teaspoons of banana pudding powder and blend until rich and creamy. Fatburger banana shakes are topped with whipped cream before serving. If you are diabetic, you may want to use sugar free pudding and ice cream. This shake also works well with light ice cream.

Golden Corral’s Brass Bakery Yeast Rolls

Ingredients 1 envelope Active Dry Yeast 1/4 cup very warm Water 1/3 cup Sugar 1/4 cup Butter 1 teaspoon Salt 1 cup scalding hot Milk 1 Egg - lightly beaten 4 1/2 cups sifted all-purpose Flour 2 tablespoons melted Butter - for brushing the rolls. Directions 1. Sprinkle the yeast over very warm water in a large bowl (Very warm water should feel comfortably warm when dropped on wrist.) 2. Stir until yeast dissolves. 3. Add sugar, the 1/4 cup butter or margarine and salt to hot milk and stir until the sugar dissolves and butter or margarine is melted. 4. Cool mixture to 105 to 115 degrees. 5. Add milk mixture to the yeast, then beat in egg. 6. Beat in 4 cups of the flour, 1 cup at a time, to form a soft dough. 7. Use some of the remaining 1/2 cup of the flour to dust a pastry cloth. 8. Knead the dough lightly for 5 minutes, working in the remaining flour (use it for flouring the pastry cloth and your hands). 9. Place dough in a warm buttered bowl; turn greased side up. 10. Cover and let

Auntie anne's monkey bread

Preheat oven to 350°F. Melt 1 stick of butter. Mix sugar and cinnamon together in a small bowl. Tear risen dough into 50-60 one-inch pieces. Roll each piece into a small ball and place 5-6 pieces at a time into the melted butter and coat each piece evenly. Place buttered dough pieces into the cinnamon sugar mixture and shake bowl to coat. Place cinnamon sugar coated pieces of dough into a greased 10-cup Bundt pan. Repeat steps 4-5 until you have used all the dough pieces. Bake 30-35 minutes or until golden brown. Cool in pan 5 minutes. Invert onto serving plate. Best served warm.

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