Hi, OP here though I haven't been on this thread in several years... safemommy, I just measured my top and bottom freezer drawers, and 13.5" is exactly how far my drawers extend. I've removed the ice cube tray with that extension, but I don't think I've ever tried to remove the entire compartment. Paula Piekos, about three years after I got the replacement unit, my center rubber seals split, but I was able to get an authorized repairman to order and replace the seals, I did not have to order a whole new door. I am talking though only about the middle whether the two doors come together, not the ones that go all around perimeter where the door seals against the body. But I do vaguely recall that parts and labor for that came out to about $350, wasn't cheap. The new ones have been on for about seven years now, and are starting to split in one place - I try to wipe down the contact areas on the seals to reduce friction to keep them longer. When the repairman came, I was going to try to observe how he replaced those center seals, so I could do it myself next time, but I got distracted. I know they simply slide on and off; however, there's one or two hard plastic parts that he removed to get access. Thankfully I've had no major problem with the replacement fridge over 10 years. Occasionally the upper freezer drawer would mysteriously ice up and be hard to open/close; turns out if the ice scoop handle sticks up too much it prevents the drawer from being fully closed. The small fan at the bottom of the unit, behind the screwed on grill, got out of balance and off-center, and started to make horrible screeching, and took two repair visits to replace the fan and motor. But otherwise has worked reliably....

This should do it: Quick Cinnamon Buns with Buttermilk Icing from the cookbook, Here in America's Test Kitchen Makes 8 buns. Melted butter is used in both the filling and the dough and to grease the pan; melt the total amount (8 tablespoons) at once and measure it out as you need it. 1 tbsp unsalted butter, melted, for pan cinnamon-sugar filling 3/4 cup (5 1/4 oz) packed dark brown sugar 1/4 cup (1 3/4 oz) granulated sugar 2 tsp ground cinnamon 1/8 tsp ground cloves 1/8 tsp salt 1 tbsp unsalted butter, melted biscuit dough 2 1/2 cups (12 1/2 oz) unbleached all-purpose flour, plus additional flour for work surface 2 tbsp granulated sugar 1 1/4 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 1/4 cups buttermilk 6 tbsp unsalted butter, melted icing 2 tbsp cream cheese, softened 2 tbsp buttermilk 1 cup (4 oz) confectioners' sugar 1. Adjust oven rack to upper-middle position and heat oven to 425 degrees. Pour 1 tbsp melted butter into 9-inch nonstick cake pan; brush to coat pan. Spray wire cooling rack with nonstick cooking spray; set aside. 2. TO MAKE CINNAMON-SUGAR FILLING: Combine sugars, spices, and salt in small bowl. Add 1 tablespoon melted butter and stir with fork or fingers until mixture resembles wet sand; set filling mixture aside. 3. TO MAKE BISCUIT DOUGH: Whisk flour, sugar, baking powder, baking soda, and salt in large bowl. Whisk buttermilk and 2 tablespoons melted butter in measuring cup or small bowl. Add liquid to dry ingredients and stir with wooden spoon until liquid is absorbed (dough will look very shaggy), about 30 seconds. Transfer dough to lightly floured work surface and knead until just smooth and no longer shaggy. 4. Pat dough with hands into 12 by 9-inch rectangle. Brush dough with 2 tablespoons melted butter. Sprinkle evenly with filling, leaving 1/2-inch border of plain dough around edges. Press filling firmly into dough. Using bench scraper or metal spatula, loosen dough from work surface. Starting at long side, roll dough, pressing lightly, to form tight log. Pinch seam to seal. Roll log seam-side down and cut evenly into eight pieces. With hand, slightly flatten each piece of dough to seal open edges and keep filling in place. Place one roll in center of prepared nonstick pan, then place remaining seven rolls around perimeter of pan. Brush with 2 tablespoons remaining melted butter. 5. Bake until edges are golden brown, 23 to 25 minutes. Use offset metal spatula to loosen buns from pan. Wearing oven mitt, place large plate over pan and invert buns onto plate. Place greased cooling rack over plate and invert buns onto rack. Cool about 5 minutes before icing. 6. TO MAKE ICING AND FINISH BUNS: While buns are cooling, line rimmed baking sheet with parchment paper (for easy cleanup); set rack with buns over baking sheet. Whisk cream cheese and buttermilk in large nonreactive bowl until thick and smooth (mixture will look like cottage cheese at first). Sift confectioners' sugar over; whisk until smooth glaze forms, about 30 seconds. Spoon glaze evenly over buns; serve immediately. The buns are best eaten warm, but they hold up reasonably well for up to 2 hours. Here is a link that might be useful: Joyful Baker Blog

Michelle, I had thought about taking pictures but I guess all of that frying wiped my brain smooth. ALso, after seeing that cookingrvc had dinner in nice, civilized courses while ours was more of a fish free for all I realized that our christmas eve dinner probably wouldn't photograph very well :-). Plus the picking that goes on while things are being cooked and who ends up getting smacked with a wooden spoon for trying to sneak a piece of something while it's cooling off. We had (all thrown down on the table at the same time): Baccala, wrapped in dough & fried Alici (anchovies) wrapped in dough & fried fried smelts (dredged in seasoned flour & quick fried) fried calamari (same prep as smelts) Baked baccala & potatoes Baked, stuffed calamari (filled with the same stuffing we use for peppers but not sealed so the bodies shot across the pan away from the stuffing..next year I'm sewing them shut!) fried shrimp (flour, eggs and panko) angel hair with marinara sauce salad (our nod to a green vegetable) Stuffed clams (my SIL's contribution) And I just now realized now that I forgot to make the fried flounder! But nobody even missed it (including me) or asked for it. I'd better let my mom know that it's still in the fridge. The real trick was getting everything to the table hot but I was able to keep some things warm in the oven & saved the shrimp, smelts & calamari for last since they cook so fast. Dessert was a bunch of assorted cookies, hazelnut cream puffs with dulce de leche filling (oh my GOD these are good) and pandoro, cut into layers like a Christmas tree & topped with a candle so that we could sing happy birthday to baby Jesus. No torrone. I had brought a box to my mom about a month ago but apparantly it got eaten. Funny how that happens! Nina

This has always been my favorite recipe to use for buttercream frosting. I almost always make the pure white variation for decorating and it tastes very good. It is a bit stiff, but you can thin it by adding more water or corn syrup to get the desired consistency. Just replace the milk called for with water or corn syrup and use all Crisco. Recipe Box Buttercream Icing (Medium Consistency) Ingredients: 1/2 cup solid vegetable shortening 1/2 cup butter or margarine, softened 1 teaspoon Clear Vanilla Extract 4 cups sifted confectioners' sugar (approx. 1 lb.) 2 tablespoons milk In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using. YIELD: Makes about 3 cups. For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk. For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes. NOTE: Changes in Wilton's traditional recipes have been made due to Trans Fat Free Shortening replacing Hydrogenated Shortening.