In N Out Burger Copycat Recipe

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In N Out fans, here is a perfect copycat!
For 4 burgers, you need:

1 lb ground beef (I used 70% lean. Better is 60%.)
Salt and pepper for seasoning
1 tablespoon worcestershire sauce
Lettuce
Tomato, sliced
Red onion, sliced (I don't like raw onion in my burger, so I made caramelized "grilled" onion for my burger. To caramelize onion: add slices of one yellow onion to a sauté pan on medium-low heat with 1 tablespoon olive oil. Put the lid on the pan. Check every 10 min to see that the onions don't burn but get soft and caramelized. Takes about half and hour.)
4 or more slices of cheese (I used Kraft's American cheese)Special Pink Sauce (recipe below)
4 Hamburger buns

Special Pink Sauce (In n Out Burger copycat)

½ cup mayonaise (Hellman's mayonaise are gluten free)
¼ cup ketchup (Heinz Ketchup is gluten free)
¼ cup relish (gluten free)
⅛ teaspoon (a pinch) salt
⅛ teaspoon (a pinch) sugar
⅛ teaspoon (a pinch) onion powder
¼ teaspoon (2 pinches) garlic powder
½ tablespoon worcestershire sauce

How:

Add worcestershire sauce to ground beef and mix it well. Divide the meat in four portions and make patties. Make the middle of the patties thinner than the outside. This will prevent the patties from swelling up when cooking.

Put a pan on or griddle on medium-high heat. Cook one side of the patties for 3 min. Flip it over and cook for another 3-4 min. Place a slice of cheese on top and remove the patty when the cheese is melty.

For Pink Sauce:

Mix all the ingredients in a bowl. Store away the unused sauce in a jar in your refrigerator. It will have the same life as your ketchup or mayo.
Build your burger:

Top part of bun
Lettuce
Tomato
Caramelized onion
Cheese
Beef patty
Pink sauce
Lower part of bun
Source: HappilySpiced.com

White Castle Sliders Copycat Recipe

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Enjoy!

1 pound of ground beef, preferably 15-20% fat
2 teaspoons powdered “au jus”, available in a paper packet
1 small white onion, diced very small
3 tablespoons dried onion
1/2 cup beef broth
vegetable oil
salt & pepper
yellow mustard
dill pickle, sliced very thinly by hand
American cheese, optional
soft dinner rolls. I used Sara Lee brand.

Now to make the square burgers. In a large mixing bowl blend by hand the ground beef and the au jus powder. Line a sheet pan with parchment paper or wax paper. Spread ground beef evenly out on the paper and cover with another layer of paper. Using a rolling pin flatten the meat until you get a large meat slab about 1/4 inch thick all over. With a spatula straighten out the edges until you have a large meat rectangle. Remove top paper and with a long, sharp knife score a grid to create squares of meat approximately 2 1/2 to 3 inches on each side. I ended up with 12 square patties. To create the holes I used a chopstick and wiggled it around five times in each burger. Replace the top sheet of paper and freeze the patties for a couple of hours.

When your patties are frozen solid, remove the tray from the freezer and break the meat sheet by hand along the score lines into individual patties. You can let them defrost if you’d like or cook them frozen. It’s fine either way.

When you’re ready to cook put fresh and dried onions in a bowl and soak in the beef broth.

Now set up a steamer to warm your rolls. Use a pot filled with an inch of water lined with a steamer basket with the center pole removed. Line steamer basket with aluminum foil. Bring water to a boil and then reduce to a very low simmer. Split rolls in half and put them in the foil-lined steamer. Cover pot with a lid and keep warm while you cook the patties.

Heat a flat griddle or a very large saute pan. Add a generous tablespoon of oil to the surface and spread around evenly with a spatula. Cook burgers three at a time (more or less depending on the area of your cooking surface) by first placing a small pile of wet onions for each patty into the hot oil. Each pile of onions will be about one full tablespoon of onions. Flatten the onion pile and immediately place a burger patty onto each pile. The onions will cook and steam the burger from underneath. Season the top of each patty liberally with salt and pepper. Cook for about two minutes.

Now flip the burgers over and, using your spatula, arrange cooked onions on the top-side of the patties. If you want to top with American cheese now is the time. Cook for one minute more.

Take buns out of the steamer and add mustard to the top side and bottom side of the roll. Add two thin slices of pickle to the top portion. Add your burger patties and close.

Source: Spencer Gray

Rubik's Cube Cake

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How cute is this??!! Here's how to make! 

Abby Head of specialty bakery Creative Crumbs Nashville is the mastermind behind the dessert version of the classic toy.

“I started off with a half sheet cake, which I cut into squares and stacked on top of each other to make a cube,” she writes. You can also bake three smaller square cakes — your favorite basic recipe will work just fine — and stack those.

When the cakes are stacked into one mega-cake, frost the whole thing in chocolate frosting. Head then coated her cube with cake spackle, which is a mixture of cake crumbs and icing, before covering it in black modeling chocolate. The spackle is firmer than buttercream and thus holds its shape better, so the modeling chocolate will layer on with no bumps, she says. (If you’re okay with your cake not looking bakery perfect, just do the chocolate frosting step and call it a day.)

For the squares, try Head’s recipe for marshmallow fondant, dyed with food coloring and rolled out super-thin before cutting into 45 squares. To be exact, measure the height and width of your cake, divide each number by three and make each square a little bit smaller than those dimensions (to allow for space between the squares). They should be tacky enough to stick right to your cake.

Great news: All you need to conquer this Rubik’s Cube is a fork!

Marshmallow Fondant

1 16-oz. package marshmallows
2 tbsp. water
1 2-lb. bag confectioners’ sugar
¼ cup shortening

1. Place marshmallows and water in a microwave-safe bowl. Microwave 1 minute on high; stir until mixed well. Continue microwaving 1 minute more; stir again. (If you need to tint the entire batch of fondant, add a little food coloring to the melted marshmallow mixture before adding confectioners’ sugar. For smaller amounts of tinted fondant, add gel color to portions of fondant as needed.)

2. In the greased bowl of a standing mixer, combine marshmallow mixture and about 7 cups of the confectioners’ sugar. Using the dough hook attachment, mix on low speed for 5-6 minutes. If the mixture is too soft (it should be pliable but firm), add more powdered sugar.

3. Remove fondant from bowl and knead on a generously greased work surface for 1-2 minutes. Don’t skimp on the shortening — it helps with the texture of the finished fondant.

4. It’s best to allow marshmallow fondant to sit, double-wrapped, overnight before using. Prepare the fondant for storing by coating with a thin layer of shortening. Wrap in plastic wrap and place in a resealable bag, squeezing out as much air as possible. Marshmallow fondant will keep well in the refrigerator for several weeks. When ready to use, knead fondant until smooth and roll out to ⅛-¼ in. thick.

Nana's Cheesecake Recipe

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Nana's Cheesecake is famous, everyone loves it. She said I could share the recipe with all of you, so here it is!
Ingredients:
Crust:
1 c. flour
1/4 c. sugar
1 tsp. lemon peel
1/2 cup oleo (margarine)
1 slightly beaten egg
1/4 tsp. vanilla
Filling:
(5) 8 oz. cream cheese bricks, softened (we like Philadelphia Cream Cheese)
1/4 tsp. vanilla
3/4 tsp lemon peel (grated)
1 3/4 c. sugar
3 tbs. flour
1/4 tsp. salt
4/5 eggs (1 cup)
2 egg yolks
1/4 c. whipping cream
Steps:
Combine flour, sugar, lemon peel. Add eggs and vanilla. Blend, pat 1/3 dough into 9" bottom springform pan, with the sides removed. Bake at 400 degrees for 8 min. Cool, attach sides of pan.
Beat cream cheese, add vanilla, lemon peel. Mix in sugar, flour, salt, add in cream cheese, add, one at a time, until blended. Stir in whipping cream. 
Bake for 12 min. at 450 degrees. Then 55 minutes at 300 degrees.
Cool 1/2 hour, then loosen sides of pan and place cheesecake on plate.
Top with cherries, strawberries, whatever you like!

 

Vintage Home: Dole Pineapple and Cream Cheese Upside Down Cake

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My mother in law Janet made the most amazing Dole Pineapple and Cream Cheese Upside Down Cake. Here's the recipe!

1/4 cup unsalted butter, melted
1/2 cup packed brown sugar
1 can (20 oz.) DOLE® Pineapple Slices, drained
7 or 8  maraschino cherries
1 pkg. (9 oz.) yellow cake mix
2 pkg. (8 oz. each) PHILADELPHIA® Cream Cheese, softened
1 pkg. (3 oz.) JELL-O® Brand Lemon Flavor Gelatin
2  egg(s)

DIRECTION

Preheat oven to 350°F.  Spray 9-inch cake pan orspring form pan with nonstick cooking spray.  If using a spring form pan, wrap foil around the bottom.


INGREDIENTS

1/4 cup butter, melted
1/2 cup packed brown sugar
1 can (20 oz.) DOLE  Pineapple Slices, drained
8 maraschino cherries

DIRECTION

Stir together melted butter and brown sugar in pan.   Place 7 or 8 pineapple slices in sugar mixture.  Place cherry in center of each pineapple slice; cut remaining 2 slices of pineapple in half and place decoratively around slice in center of the pan.


INGREDIENTS

1 pkg. (9 oz.) yellow cake mix
2 pkg. (8 oz. each) PHILADELPHIA® Cream Cheese, softened
1 pkg. (3.0 oz.) JELL-O® Lemon Gelatin
2 eggs

DIRECTION

Prepare cake mix according to the package directions (if using cake mix larger than 9 oz., a 10 or 12-inch pan is recommended).  Pour half cake batter evenly over pineapple.  Beat cream cheese, lemon gelatin and eggs in bowl of an electric mixer until smooth.  Spread cream cheese mixture gently over cake mix.  Pour remaining cake mix over cheese cake in pan.


DIRECTION

Bake 65 to 75 minutes or until toothpick inserted in center comes out clean.

DIRECTION

Cool 5 minutes.  Loosen edges and turn out onto serving platter.

Vintage Home: Easter Ham

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Here is the perfect ham recipe for Easter!
  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Score ham, and stud with the whole cloves. Place ham in foil lined pan.
  3. In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham.
  4. Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.