McDonald's Apple Pie Recipe

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Here is how to make McDonald's Apple Pies:

INGREDIENTS

For the dough:

  • 1 package pastry dough, preferably Pillsbury
  • 1 egg white
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon sugar

For the filling:

  • 3 Granny Smith apples, peeled, cored, and cut into 1/2-inch cubes
  • 1 tablespoon sugar
  • 1 teaspoon cinnamon
  • 2 tablespoons unsalted butter
  • 2 tablespoons water
  • 1 tablespoon flour

DIRECTIONS

For the dough:

Divide the pastry dough in 2 pieces. Roll one piece out to ¼ an inch thick and roll the other piece to 1/8 an inch thick. Cut both pieces into two so you have four pieces total.

For the filling:

Heat a large saucepan over medium heat and add the butter, sugar, and cinnamon. Stir well and add the apples. Cook until the apples are just mushy, about 10 minutes.  Remove the pan from the heat and set aside to cool.

Preheat the oven to 375 degrees.

Once the apples have cooled, add the mixture to the 1/4 inch pieces of pie crust. Top each pie with the 1/8 inch pieces and crimp the edges using your fingers, making sure not to use a fork. Make three to four slits across the tops of the pies. Spray (or sprinkle) the pies with water to moisten the dough a little more before they cook.

Place in over for 20-30 minutes until they are golden brown and fragrant.

McDonald's Southern Style Chicken Sandwich Recipe

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Here is how to make the McDonald's Southern Style Chicken sandwich!

INGREDIENTS

  • 4 chicken breasts
  • 4 hamburger buns
  • 8 slices pickles
  • 1 egg
  • 1/2 cup water
  • 1 cup all-purpose flour
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Pinch of sugar

 

 

DIRECTIONS

Combine all of the dry ingredients in a paper bag, except for the sugar, and mix thoroughly. Combine the egg, water, and sugar in a medium-sized bowl. Place each breast in the paper bag and coat with dry mixture. Dip each breast in the egg mixture, and then place back in the back to coat with the dry mixture once more.

Place the egg batter in an airtight container, and the breasts on a plate or tray, to refrigerate for about 1 hour. When the breasts come out of the refrigerator, coat once more in egg mixture, then the dry mixture.

Heat 2 to 3 inches of oil in a large skillet to 375 degrees. Fry the chicken until light brown and crispy, about 15 minutes. Let the chicken drain on paper towels to remove excess grease. Place the breast on the bottom bun, top with two slices of pickles, and enjoy.

McDonald's Chicken McNuggets Copycat Recipe

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Here is a great copycat McDonald's McNugget recipe!

INGREDIENTS

4 chicken breasts
1 egg
1/2 cup water
1 cup all-purpose flour
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
Pinch of sugar
Vegetable oil, for frying

DIRECTIONS

Preheat the oven to 350 degrees.

Using a meat mallet, tenderize the chicken breast and then cut it into 2-inch pieces.

In a bowl, combine the egg, water, and sugar. Put all of the dry ingredients into a paper bag and set aside. Coat the pieces of chicken generously in the egg mixture and then add them to the bag with flour and shake until well coated. Remove the chicken from the bag and repeat the process once more.

Heat 2 to 3 inches of oil in a large skillet to 375 degrees. Fry the nuggets until they're golden brown, about 10 minutes. Remove the nuggets from the pan and set aside on a piece of paper towel to drain. Place the nuggets on a baking sheet and bake in the oven for an additional 7 minutes.

 

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Adorable Beach Snack

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I love this idea for a fun poolside snack!

You'll need:

 

3 packages Berry Blue Jello

1 Package Instant Vanilla Pudding

1 box Vanilla Waffers (Waffers need to be crushed)

Gummy Sea Animals, Can be fish, shark, dolphins etc.

Round Peppermint Candy

1 container CoolWhip

Teddy Grahams

 

Here's How:

Prepare Jello and Pudding according to the directions on the packages. Be sure to allow to cool and form.

Crush up Vanilla Waffers

Let Cool Whip thaw so it becomes spreadable.

When Jello and pudding are ready layer blue jello, Cool Whip, then Vanilla Pudding.

Sprinkle on crushed Vanilla Wafers and decorate the top with your sea creatures!

 

Source: Mamaslatinas.com


Godiva Chocolate Chunk Trio Cookies

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 YIELD: ABOUT 5 1/2 DOZEN COOKIES

DIFFICULTY: EASY
PREPARATION: 30 MINUTES PLUS BAKING AND COOLING TIME

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/8 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
1 cup packed light brown sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
8 bars (1.5 ounces each) GODIVA Milk Chocolate, coarsely chopped
3 bars (1.5 ounces each) GODIVA Dark Chocolate, coarsely chopped
1 bar (1.5 ounces) GODIVA White Chocolate, coarsely chopped
3/4 cup English toffee bits
1/2 cup coarsely chopped pecans

1. Preheat oven to 350°F. Grease two baking sheets.

2. Mix together flour, baking soda and salt.

3. Beat butter in mixing bowl until creamy, using electric mixer at medium speed. Add sugars and beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

4. Beat in flour in three additions, using low speed. Stir in chocolate chunks, toffee bits and pecans. The dough will be very stiff. Drop dough by slightly rounded tablespoonfuls about 1 1/2 inches apart onto prepared baking sheets.

5. Bake for 11 to 13 minutes or until no imprint remains when touched lightly with finger and edges are lightly browned. Cool cookies on baking sheets for 2 minutes. Remove from baking sheets and cool completely on wire racks. Store cookies in airtight container.

 

Source: Godiva Chocolate Chunk Trio Cookies.

Chocolate Chip Confetti Cookie Recipe

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So colorful and yum! Try this new Chocolate Chip Confetti cookie recipe from Bakerella!

Servings: 2 dozen cookies

Ingredients

  • 2 3/4 cup all purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup unsalted butter, softened
  • 3/4 cup sugar
  • 1 cup packed light brown sugar
  • 2 teaspoons vanilla
  • 2 eggs
  • 3/4 cup pecans, finely chopped
  • 1 1/2 cups M&M's
  • 2 cups semisweet chocolate wafers – or morsels : )
  • Confetti sprinkles
  • Sea salt

Instructions

  1. Sift together flour, soda and salt with a wire whisk and set aside.
  2. In a mixer, cream butter and sugars together for about two minutes until light and fluffy.
  3. Add eggs and vanilla and mix until combined.
  4. On low, add flour mixture and mix until just combined.
  5. Stir in chopped pecans, M&M's and chocolate wafers.
  6. Chill dough for about 30 minutes.
  7. Preheat oven to 350 degrees and line baking sheet with parchment paper.
  8. Scoop chilled dough with a 2-inch scoop. Gently press tops in a small dish of confetti sprinkles and place 2 inches apart on cookie sheet. Note: If using regular M&M's you can top with primary color confetti sprinkles to match.
  9. Sprinkle tops with sea salt if desired.
  10. Bake for about 16 minutes or until lightly brown. If using a smaller scoop, then bake for about 12-14 minutes. Transfer cookies to a wire rack to cool and repeat with remaining cookie dough.
  11. Enjoy warm with a big glass of milk.
Source: Bakerella.com

25 Vintage Baking Tips

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Here are 25 time-tested vintage baking tips!

 

  1. Butter and sugar can be creamed easily when butter is hard by warming the sugar slightly.
  2. Light-colored molasses can be darkened to make dark gingerbread by adding a teaspoonful of melted chocolate to each cup of molasses.
  3. Cream which is hard to whip will whip quickly by adding a few drops of lemon juice.
  4. Molasses can be prevented from sticking to the measuring cup if the cup is first greased with butter or lard.
  5. Shortening can be measured exactly. If recipe calls for 1/3 cup, fill measuring cup two-thirds full of water, add enough shortening to bring water to top of cup, pour off water and you have exactly 1/3 cup of shortening.
  6. Sour milk can be made by adding two (2) tablespoonfuls of vinegar to one (1) cup of sweet milk and then letting it stand for a few minutes. Your baking will be just as light as if real sour milk were used. Also see Handy Substitute Recipes For Baking.
  7. Whipped cream substitute, delicious in flavor, can be made by adding a slice of banana to the white of an egg and beating until stiff. The banana will dissolve completely.
  8. Cornstarch is sometimes used in place of eggs when recipe calls for more than you have on hand. A tablespoonful is used for each missing egg. In making custard, omit one or two eggs, and use cornstarch instead (1/2 tablespoon for each egg).
  9. Custards will not curdle so readily if a tablespoon of flour mixed with sugar is added.
  10. Boiled frosting will not be brittle or break when cut, if a teaspoon of vinegar is beaten into the frosting when the flavoring is added.
  11. Add one tablespoonful of jam or jelly to cookie dough. It will add flavor and make the cookies stay moist longer.
  12. Doughnuts will not absorb grease if a teaspoonful of vinegar is added to cold fat.
  13. Fruit Cake: When baking, place a cup of water in the oven to keep enough moisture in air and prevent cake from drying out while baking. Also see Fruitcake Baking Tips.
  14. Muffins: Drop a teaspoonful of peanut butter in each muffin pan, over which pour batter. This gives muffins a delightful nutty flavor. Also see 10 Tips For Baking Muffins.
  15. When a recipe calls for a quantity of melted butter, take care to measure the butter after melting, not before.
  16. To soften butter, fill a small china bowl, one just sufficiently large to cover the butter, with boiling water; let stand a minute or two or until thoroughly heated, then empty the water and immediately turn the hot bowl upside down over the butter. In a few minutes, the butter will be softened so it is just right.
  17. When separating the yolk from the white of an egg, if you drop a portion of egg yolk into the whites, moisten a cloth with cold water, touch to the yolk and it will adhere to the cloth.
  18. Never beat egg-whites in an aluminum pan, as it is sure to darken them.
  19. When baking a milk pudding, place the dish in a tin of water in the oven. Then prevents the pudding from burning or boiling over.
  20. When cream will not whip, add the white of an egg to your cream–chill it and it will whip.
  21. To avoid lumps in batter, add a pinch of salt to the flour before it is wet.
  22. How to sugar doughnuts? Shake the sugar and doughnuts together in a paper bag. The same method may be used with flour and chicken, or salt and french fried potatoes.
  23. Raisins for cakes and breads will be plump and juicy if soaked in warm water before being added to the batter or dough.
  24. Zip up your gingerbread and molasses cookies by adding a bit of grated orange peel to the batter.
  25. If chilled ice-box cookie dough shatters when cut with long sharp knife, let stand at room temperature for 1/2 hour to soften very slightly before slicing!

 

Source: Tipnut.com