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[apostolic4life]

Wow, apostolic4life! Thank you for all of the wonderful info & tips! So when I go to the market for King Arthur brand flour, is there a particular "type" of flour by this brand to buy?

They carry different varieties (all purpose, self rising, whole wheat, etc.) but the brand as a whole has the highest consistent protein content due to their milling process. Use the variety your recipe calls for.

 

[lynninpa]

They carry different varieties (all purpose, self rising, whole wheat, etc.) but the brand as a whole has the highest consistent protein content due to their milling process. Use the variety your recipe calls for.

Thanks, apostolic! I hope you become a "regular" here on The Disney Recipe Exchange!

 

[smiller]

I will look around for this recipe for you, smiller and will also post it on the Requested Recipes list (page 15, post 222)

Yea! Thank you! I'm trying to plan an 'Ohana-themed dinner soon for the fam and would love to include my favorite dish!

 

[apostolic4life]

Thanks, apostolic! I hope you become a "regular" here on The Disney Recipe Exchange!

I have been watching since the first post.......I only post when I have some sort of beneficial input. Thanks!!!

 

[lynninpa]

Yea! Thank you! I'm trying to plan an 'Ohana-themed dinner soon for the fam and would love to include my favorite dish!

I will do my best to find the recipe for you, smiller! I spend time every day looking for the Requested Recipes. I have had luck with quite a few and hope others will also check out the Requested Recipe list (page 15, post 222) in case they have/or can find a recipe a fellow Diser is looking for. Of course, sometimes it takes some time to find a recipe. I just found a recipe a day or two ago-that was requested back in September.

 

[lynninpa]

Just browsing through some Disney recipes and thought this one sounded yummy.

All Star Resorts: Chicken Asiago Pasta

2 quarts water
1/2 tsp kosher salt
12 oz. dry penne pasta
1 cup flour
1/4 tsp kosher salt
1/8 tsp freshly ground black pepper
1 lb. boneless skinless chicken breast, pounded and cut into 2 inch strips
2 Tbsp olive oil
3/4 cup sun-dried tomatoes cut into 1/4-inch strips
3/4 cup olive oil
1 Tblsp minced garlic, or to taste
1 & 3/4 cup fresh baby spinach, lightly packed
2 cups grated Asiago cheese
1 & 3/4 cups grated Parmesan cheese
Kosher salt and fresh ground black pepper to taste

1. Pour water into 4-quart pot. Bring to boil over medium high heat. Once water is boiling add 1/2 teaspoon of salt. Add pasta. Stir to prevent sticking. Once water comes back to boil, lower heat until water is simmering. Cook 8-10 minutes, stirring occasionally.
2. While pasta cooks, mix flour with 1/4 teaspoon of salt and 1/8 teaspoon of pepper. Dredge chicken in flour mixture.
3. Heat sauté pan over medium high heat. Once pan is hot, add 2 tablespoons of olive oil. Once oil is hot (not smoking), carefully place chicken strips into the pan. Cook 2-3 minutes or until chicken is golden on bottom side. Reduce heat to medium, turn chicken strips over and continue to cook for 5 minutes.
4. While chicken is cooking, mix together sun-dried tomatoes, 3/4 cup olive oil, and the garlic. Add the spinach.
5. Once chicken is cooked, place both the chicken and hot pasta into bowl with sun-dried tomatoes, then add cheeses and toss to mix well. Season to taste with salt and pepper. The heat from the chicken and pasta will melt the cheeses.

 

[melissaknits]

I used to bake all my own bread, and agree totally with the chef, but would add that I stopped using little yeast packets pretty early on and used big vacuum sealed bricks of yeast from BJ's/Costco type places instead. I always had much better results from the big bricks. Once opened it is no longer a brick, just loose yeast granules. We kept it in a plastic snap-lid thing in the fridge thaat we got from the King Arthur store in Vermont called a Bee House I believe and intended for honey storage, and always bloomed it before using in warm water with a tiny bit of sweet (sugar, honey, maple syrup; recipe dependent) to feed it and get a good foam going. I use a Kicthen Aid mixer with a dough hook, and watch my dough carefully. I should say WATCHED! I've been diagnosed with 'gluten intolerance' which means no more wheat, and all these lovely bread-y things are totally off limits now.

Fun story - once, while doing one of those "how well do you know your mate" quizzes, I said to DH "What's my favorite flower??" He thought for a moment, very seriously with furrowed brow, and said "King Arthur!" Total Gold Star for that one.

 

[apostolic4life]

I used to bake all my own bread, and agree totally with the chef, but would add that I stopped using little yeast packets pretty early on and used big vacuum sealed bricks of yeast from BJ's/Costco type places instead. I always had much better results from the big bricks. Once opened it is no longer a brick, just loose yeast granules. We kept it in a plastic snap-lid thing in the fridge thaat we got from the King Arthur store in Vermont called a Bee House I believe and intended for honey storage, and always bloomed it before using in warm water with a tiny bit of sweet (sugar, honey, maple syrup; recipe dependent) to feed it and get a good foam going.

Yes, the vacuum packed brick of yeast granules is preferable and it stores well in the freezer. The sugar in the water will speed up the reaction, but the yeast will bloom without it.......I bloom without sugar so I can see how active the yeast is without any catalyst. If the yeast is getting a little old and doesn't bloom well enough on its own I add a little extra.....no measurement I can relay about adding extra yeast, it is just a "third sense" I have developed through experience.

 

[lynninpa]

Fun story - once, while doing one of those "how well do you know your mate" quizzes, I said to DH "What's my favorite flower??" He thought for a moment, very seriously with furrowed brow, and said "King Arthur!" Total Gold Star for that one.

Great story! And thank you for the baking tips, melissa!

 

[lynninpa]

A simple yet yummy dessert!

Portobello Yacht Club: Chocolate Paradiso

1 boxed Devil's Food Cake mix (Pillsbury Plus recommended)
1/4 cup heavy cream
1 lb chocolate chips
3 cups toffee pieces
1 ounce cocoa powder

Follow directions on the box for baking the cake. To make ganache: Heat heavy cream just to a boil and then remove from heat. Add in chocolate chips and whisk until well blended and all chips have melted.
Once cake is cool, cut in half lengthwise. Place 6 ounces of ganache on each cake layer and spread evenly. Sprinkle each with 1 cup of toffee pieces. Flip top layer onto bottom layer and press gently. Spread remaining ganache over and around cake. Dust top of cake with cocoa powder.

 

[lynninpa]

Grand Floridian: Flourless Mocha Torte

serves 6

1 cup semisweet chocolate (or 1 8-ounce block)
2 Tbsp brewed coffee
4 eggs
2 egg yolks
2 Tbsp granulated sugar
1/2 cup heavy cream, whipped

Preheat oven to 225. In a double boiler, melt chocolate and coffee together, stirring constantly. Remove from heat and let cool to room temp.
In a mixing bowl, beat together eggs, egg yolks & sugar. Place mixture in top of a clean double boiler over low heat and whisk to dissolve sugar making sure NOT to cook the eggs. Return the mixture to the bowl and whip with with electric mixer until soft ribbons form. Fold egg mixture into the chocolate mixture one third at a time. Finally, fold in the whipped cream one third at a time. Bake in greased torte pan for about one hour or until a toothpick inserted into center comes out clean.

 

[melissaknits]

oh. no flour. I am so happy!! I have to make this. We're about to get a snow storm. What better way to pass the next 24 hours than buried under a layer of chocolate???

 

[lynninpa]

oh. no flour. I am so happy!! I have to make this. We're about to get a snow storm. What better way to pass the next 24 hours than buried under a layer of chocolate???

Sounds like a plan to me! I have never heard of the town you live in, melissa. Are you in Northern MA?
Amy in RI

 

[melissaknits]

Northwestern, on the border of VT, by to the CT river. Not many people have heard of it. It's fun to try to get through for phone orders and such. It's pronounced BER-nard-ston, but everyone wants to say BERNARD-Ston. Very small town. We don't have a bank. Our PO has limited hours and the library is even more limited. There's no fancy cable or high-speed internet. But there's hills and trees and peace and quiet.

 

[lynninpa]

Bernardston sounds wonderful! Please let us know how the Mocha Torte comes out!

 

[Rora]

I Love This Thread!!!

 

[lynninpa]

I Love This Thread!!!

Glad to have you here, Rora! Enjoy!

 

[bord1niowa]

subscribing and looking for the recipe for the Monte Cristo they used to have at a few places, including the All Star Resorts. Boy I miss that!

 

[gismo1554]

Thank you for posting this classic Disney recipe, gismo! And thanks for the added "tip!"

no problem. Ive got loads of recipes from here so may as well return the favour.

 

[Tatania]

I would bet this is a yeast problem.......always bloom your yeast in a portion of your water before adding it into the recipe; the temp. of the water needs to be between 95 - 108 degrees to get the yeast going; if it exceeds 110 it will kill the yeast and if it lower then 88 it will not activate the yeast properly. The high gluten flour is what you want for a bread product of this type; I would recommend King Arthur flour as it has the highest protein content of mass marketed flours (protein translates into gluten strands as it reacts with the leavening agents). Now as for the dough hook is concerned, if you do not have a hook I would suggest mixing the dough by hand. Dough can get overworked by a paddle or whisk type mixer and this causes the gluten strands to contract and tighten up resulting in a dough that has no elasticity. If you mix by hand, mix the dough just until all ingredients are well blended then let the dough rest for a short time......this step will give the gluten strands time to recover from the mixing process. Make sure you let the dough rise in a warm moist environment......cooler, drier environments are not conducive to active yeast formation.

I hope this helps......this is a shortened version of a basic baking lesson about bread!!!

I'm pretty sure my problem was twofold - a flour that was much too high in gluten (I bought it from a bulk store and it was 98% gluten or something) - whereas I'm sure King Arthur flour is less (I haven't seen it for sale here in Canada, so don't know for sure). When I couldn't seem to knead the dough through by hand I put it in the food processor with the dough attachment and it made all these funny little threads just like you describe. I know my yeast and water temperature was OK because I use a thermometer and I used the same yeast for the Disney pretzels - which were fabulous.

BTW, every time I make the pretzels they've all this disappeared by evening. I dip them in baking soda water before the final rise because it gives them a better finish.

In any case the Ohana Bread was a learning experience, and it was interesting to work with high gluten flour because I didn't even know about it before. Thanks so much for all the tips. If you try this recipe let me know what flour you use and it if it works better for you.