McDonald's® Breakfast Bagel Sandwiches®

Ham & Egg Bagel

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 Apple Muffin

Yield: 24 copycat Servings

21 oz Apple pie filling
3 Eggs
2 ts Apple pie spice
18 oz Yellow cake mix

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.

PIZZA HUT PIZZA DOUGH

1 1/3 cup water
2 teaspoons sugar
1 1/4 teaspoons salt
2 tablespoons olive oil
2 tablespoons cornmeal
2 cups unbleached all purpose flour
1 cup bread flour
1 teaspoon baking powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
3/8 teaspoon MSG
1 1/2 teaspoons yeast
(You may use all-purpose flour only for this recipe)

Bread machine: Add ingredients to machine bread pan in ordergiven or as per manufacturer's instructions. Set to 'dough' mode.

Food processor:
machine andPlace water, sugar, salt and olive oil in bowl of food processor and pulse to dissolve sugar and salt. Add yeast, bread flour, all purpose flour other dry ingredients. Process until a soft ball forms. Remove from allow to rest, covered with a tea towel, about 45 minutes.

Dough hook:
Place water, sugar, salt and olive oil in bowl of mixer and
covered withdissolve sugar and salt. Stir in yeast, bread flour, all purpose flour, other dry ingredients and knead with dough hook to form a soft, but not-too sticky dough (about 8 minutes). Remove from machine and allow to rest, a tea towel about 45 minutes.

Starbucks® Frappuccino®

Here's one that I get requests for all of the time,and that you won't yet find in any book. This is a clone for Starbuck's "Lowfat Creamy Blend of Coffee& Milk" that you can now find in the all-too-puny 9 1/2-ounce bottles in most stores. Those little bottles will set you back at least a buck, but this
Top Secret Recipes version costs a mere fraction of that.Plus, the recipe actually makes enough that you can get a pretty major caffeine buzz. Then, when you get down to the "Tidbits" I'll tell you how to clone espresso with a standard drip machine and ground coffee. Cool!

1/2 cup fresh espresso
2 1/2 cups lowfat milk (2 percent)
1/4 cup granulated sugar
1 tablespoon dry pectin*

Combine all of the ingredients in a pitcher or covered container.
 Stir or shake until sugar is dissolved. Chill and serve cold.
Makes 24 ounces.

Tidbits

To make the "Mocha" variety:
Add a pinch (1/16 teaspoon) of cocoa powder to the mixture before combining.

To fake espresso with a drip coffee maker and standard grind of coffee:

Use 1/3 cup ground coffee and 1 cup of water.
Brew once then run coffee through machine again, same grounds.
Makes about 1/2 cup fresh espresso to use in the above recipe.
Run a pot of water through machine, without grounds, to clean.

*This is a natural thickener found in fruits that is used for
 canning. You can find it in the supermarket near the canning
 supplies. It is used in this recipe to make the drink thicker
 and creamier, and can be found in the original recipe. It does
 not add to the flavor and can be excluded if you don't care so
 much about duplicating the texture of the real thing.

Vanilla Ice Cream

Ingredients

• 2 quarts half-and-half cream
• 1/2 pint heavy cream
• 1 1/2 cups white sugar
• 4 teaspoons vanilla extract
• 1 pinch salt

Directions

1. Combine half-and-half, cream, sugar, vanilla and salt in freezer container of ice cream maker. Freeze according to manufacturer's instructions.

Footnotes

• Get out your ice cream maker and we'll let you in on some of the secrets of sweet success with homemade ice cream.

Nutritional Information

Amount Per Serving  Calories: 142 | Total Fat: 9.7g | Cholesterol: 32mg

Granny's Ice Cream

Ingredients

• 4 egg whites
• 2/3 cup sour cream
• 1/2 cup white sugar
• vanilla

Directions

1. In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add white sugar and vanilla, continuing to beat until soft peaks form. Carefully fold in sour cream until well blended. Fold in any additional flavorings or goodies at this time.
2. Place the mixture into the freezer and stir every 30 minutes or so until frozen. This can be made without stirring, but the texture will be icy rather than creamy. If you have an ice cream maker, you can put the ice cream mixture in the maker, and follow the manufacturer's instructions.

Footnotes

• For coffee flavour: 2 teaspoons instant coffee. For rum raisin: Soak a handful of raisins in rum for a few minutes. These are just a few of my favorites. You can really go wild, adding chocolate, fruit, spices... whatever you like. It's VERY versatile.
• Get out your ice cream maker and we'll let you in on some of the secrets of sweet success with homemade ice cream.

Nutritional Information

Amount Per Serving  Calories: 195 | Total Fat: 8g | Cholesterol: 17mg

Peanut Butter Ice Cream

 

 

 

 

Ingredients

• 4 cups half-and-half cream
• 3 cups non-fat dry milk
• 3 cups milk
• 1 1/2 cups sugar
• 1 1/2 cups peanut butter
• 4 teaspoons vanilla extract

Directions

1. Pour the half-and-half, dry milk, and milk into a large saucepan over low heat. Cook until heated, stirring to dissolve the dry milk. Stir in the peanut butter and sugar until smooth and sugar has dissolved. Remove from heat, and stir in the vanilla. Cool mixture, and refrigerate.
2. Stir the mixture, or blend in a blender before pouring into an ice cream maker. Freeze according to the manufacturer's instructions.

Nutritional Information

Amount Per Serving  Calories: 535 | Total Fat: 27g | Cholesterol: 41mg