HALF OF A QUARTER TEASPOON RECIPES

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TOP SECRET RECIPES | MCDONALD'S QUARTER POUNDER WITH CHEESE



Top Secret Recipes | McDonald's Quarter Pounder with Cheese image

What is the McDonald's sign referring to when it says "Over 100 billion served?" That's not the number of customers served, but the number of beef patties sold since McDonald's first opened its doors in the forties. A hamburger counts as one patty. A Big Mac counts as two. McDonald's sold its 11 billionth hamburger in 1972, the same year that this sandwich, the Quarter Pounder, was added to the growing menu. That was also the year large fries were added and founder Ray Kroc was honored with the Horatio Alger Award (the two events are not related). In 1972, the 2,000th McDonald's opened its doors, and by the end of that year McDonald's had finally become a billion-dollar corporation. Find more of my McDonald's copycat recipes here.  Source: More Top Secret Recipes by Todd Wilbur.

Provided by Todd Wilbur

Total Time 15 minutes0S

Prep Time 7 minutes30S

Cook Time 7 minutes30S

Number Of Ingredients 8

Nutrition Facts : Calories 530 calories

STOLLEN RECIPE | JAMIE OLIVER



Stollen Recipe | Jamie Oliver image

This rich, German fruit bread is particularly popular in the city of Dresden, where a huge stollen is traditionally paraded through the streets at the annual Stollenfest.

Total Time 1 hours 20 minutes

Yield 10

Number Of Ingredients 20

40 g candied peel
50 g glacé cherries
1 orange
100 g raisins, sultanas and currants
25 g dried cranberries
2 tablespoons brandy or dried rum
3-4 cardamom pods
7 g dried active yeast (see tip)
25 g sugar
125 ml whole milk plus a little extra
275 g strong white bread flour plus extra for dusting
½ teaspoon mixed spice
50 g unsalted butter (at room temperature)
1 medium free-range egg
1 teaspoon vanilla extract
25 g almonds
25 g shelled pistachios
225 g marzipan
olive oil or vegetable oil, for greasing
icing sugar for dusting

Steps:

    1. Finely chop the candied peel, and quarter the glacé cherries. Finely grate the orange zest.
    2. Place all of the dried fruit into a bowl with the orange zest. Squeeze the orange juice into a pan, add the brandy or rum and heat to just below boiling point, then pour it over the dried fruit. Mix well, then set aside for 1 to 2 hours to allow it to plump up.
    3. Remove the seeds from the cardamom pods, then grind to a powder in a pestle and mortar (roughly ¼ of a teaspoon).
    4. Spoon the yeast into the bowl of a free-standing mixer, then add the sugar.
    5. In a pan, heat the milk until just warm, add to the yeast and whisk to combine. Set aside for 5 to 10 minutes, until the yeast has formed a thick, foamy crust on the milk.
    6. Add the flour, spices and ½ teaspoon of sea salt. Using a dough hook, combine the butter, egg and vanilla, then mix for 5 minutes, until smooth and elastic.
    7. Cover the bowl with clingfilm and leave in a warm place until the dough has doubled in size, about 1 hour. Line a baking sheet with baking paper and set aside.
    8. Roughly chop the almonds and pistachios.
    9. Pour away about half the liquid from the soaked fruit, then add the fruit and remaining liquid to the dough, along with the nuts. Mix again.
    10. Turn the dough out onto a lightly floured surface and knead lightly for 1 minute. Shape the dough into an oval shape, about A4 size.
    11. Roll the marzipan into a neat log, about 4cm shorter than the length of the dough, and place in the middle of the oval.
    12. Brush one long edge of the dough with milk and fold it over, completely encasing the marzipan, and press the edges together to seal.
    13. Carefully lift the dough onto the baking sheet, cover loosely with oiled clingfilm and leave to rise for 45 minutes to 1 hour, until nearly doubled in size.
    14. Preheat the oven to 180ºC/gas 4.
    15. Remove the clingfilm, then bake the stollen for 30 minutes, or until golden, risen and the underside sounds slightly hollow when tapped.
    16. Leave to cool on a wire rack before dredging with icing sugar to serve.

Nutrition Facts : Calories 346 calories, FatContent 11.3 g fat, SaturatedFatContent 3.6 g saturated fat, ProteinContent 7 g protein, CarbohydrateContent 55.3 g carbohydrate, SugarContent 33.9 g sugar, SodiumContent 0.1 g salt, FiberContent 1.6 g fibre

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