<><> The "Official" DISNEY RECIPE Exchange! <><> 1850+ recipes!

[gismo1554]

Yummmy! Thanks for finding & posting this recipe, Sarah!

No problem at all. If anyone has tried this recipe let me know what its like. Havent got round to it yet

 

[gismo1554]

Stevenandamy has asked on another thread about the recipe for Ohana Breakfast juice. Anyone know?

 

[Tatania]

Stevenandamy has asked on another thread about the recipe for Ohana Breakfast juice. Anyone know?

According to this http://www.recipezaar.com/bb/viewtopic.zsp?p=2857520 the waitress at the Ohana said it was POG juice. That makes sense as they use it in so many cocktail recipes there.
The original POG juice (which is supposedly used in the cocktails) comes from Hawaii and is hard to find in the mainland but you can try:

Minute Maid Orange Passionfruit Guava

 

[Tatania]

French Toast Bread Pudding with Caramelized Roasted Bananas
Shutters, Caribbean Beach Resort
Yield: 1 DESSERT PLATE

¾ banana (caramelize with brown sugar and butter)
4 ounces Bread Pudding (see below)
3 ounces Caramel Sauce (see below)
2 ounces French Toast batter (your own recipe)
2 ounces cinnamon sugar
4 ounces coconut ice cream

Dip bread pudding into French Toast batter and deep fry until brown, toss in cinnamon sugar and cut on a bias. Arrange on a plate with caramelized bananas, scoop of ice cream and drizzle with caramel sauce.

Bread Pudding
3/4 cup golden raisins
3 to 4 day-old croissants (about 12 ounces total)
3 cups whole milk
3 large eggs
2 large egg yolks
3/4 cup sugar
1 vanilla bean

Preheat the oven to 350º. Place a roasting pan in the oven and
pour 1/2 inch of hot water into it. Scatter the raisins across the bottom of a glass baking dish. Cut the croissants into 1/2-inch thick slices and place on top of the raisins.
Combine the milk, whole eggs, yolks, and sugar in the bowl of an electric mixer fitted with a paddle. With the paring knife, split the vanilla bean in half lengthwise. Place one half in a plastic bag and reserve for another use. Scrape the seeds from the bean into the bowl. Discard the scraped bean half. Beat on medium low speed until well-blended and a little frothy, 1-2 minutes.
Pour the egg mixture over the croissants and press the bread with the back of a spoon to make sure the everything is submerged. Let stand a minute or two, pressing with the spoon once or twice, to allow the bread to absorb the egg mixture. Carefully place the dish in the pan of hot water and bake until golden and just set, about 50 minutes. Carefully remove the roasting pan from the oven, then remove the baking dish from the pan and let cool on a wire rack. Serve slightly warm or let cool completely, refrigerate covered with plastic wrap up to 24 hours and serve chilled.

Caramel Sauce
4 ounces butter
4 ounces sugar
4 ounces brown sugar
4 ounces corn syrup
1 pound heavy cream
2 ounces vanilla
1 pound bananas, roasted and pureed

In a sauce pan on high heat melt butter, add sugars, corn syrup and 1/2 of the heavy cream. Bring to a boil and add remaining cream slowly, so you don't break the boil. Boil for 3 minutes, remove from the heat, add vanilla and pureed roasted bananas. Let sit to room temperature. Do NOT refrigerate.

Source: Disney Kids Newsletter

 

[gismo1554]

According to this http://www.recipezaar.com/bb/viewtopic.zsp?p=2857520 the waitress at the Ohana said it was POG juice. That makes sense as they use it in so many cocktail recipes there.
The original POG juice (which is supposedly used in the cocktails) comes from Hawaii and is hard to find in the mainland but you can try:

Minute Maid Orange Passionfruit Guava

Thanks alot. Knew someone over here would know

 

[colleen3]

I was just wondering if anyone has the recipe for this from Jiko? I wish I requested it when I was there last week. It was amazing.

Thanks so much.

 

[lynninpa]

Tatania,
Thank you for more great recipes! Adding your tips is wonderful! Oh, and one more thing...can I come to your house for dinner? Please?!

 

[lynninpa]

I was just wondering if anyone has the recipe for this from Jiko? I wish I requested it when I was there last week. It was amazing.
Thanks so much.

I will search for this recipe for you, Colleen. I have also added it to the Requested Recipes list.

 

[deekaypee]

This is an easy one to find, thought we may as well add it to our list - I haven't made it yet, but I'm hoping to over the holidays.

On a different note, I'd also love to hear feedback from the recipes, especially how close they are to the real thing. I haven't had a chance to try alot of places at WDW, but so much of the food sounds so good - I would love to know if what I'm eating tastes like the original.

School Bread
Kringla Bakery - Norway Pavilion

Ingredients

2 pints water
3 ounces dry yeast
3 1/2 ounces sugar
2 1/2 ounces butter (melted)
1 teaspoon cardamom
2 pounds flour
1 whole egg
8 ounces shredded coconut
12 ounces vanilla custard

Method

Heat water and butter to 95 degrees. Mix flour, sugar, cardamom, yeast, and egg together for five minutes until dough is stiff. Form it like a ball and place in a bowl, cover with plastic wrap and let proof for 45 minutes, or until dough has doubled in size. Roll the dough out like a sausage and cut into five ounce pieces. Roll each piece into a ball and put them on a non-stick sheet pan and let them proof for 30 minutes. Bake for 15 minutes in 375 degree oven. Let cool.

Mix powdered sugar and water (use small amounts until proper consistency is achieved) to make icing and place in shallow pan. Form hole in bread using finger. Dip bread in icing (hole side down) and sprinkle with shredded coconut. Using pastry bag, squeeze vanilla custard inside of hole and swirl at top for decoration.



Vanilla Custard

Ingredients

1 2/3 cups milk
1/4 cup sugar
1/4 teaspoon vanilla extract
4 egg yolks
1 tablespoon corn starch

Method

In heavy saucepan bring milk to a boil. Set aside. In bowl, beat eggs, sugar, and vanilla until the mixture doubles by volume. Add the hot milk a few drops at a time to temper the eggs. Mix well after each addition. Place in metal mixing bowl and place over double boiler. Dissolve cornstarch in a little water and add in a thin stream while stirring constantly until it thickens to proper consistency. It must not boil. Cool by placing pan in ice bath.

Has anyone else made this recipe?? I tried it, and it was not pretty. Okay, the bread turned out pretty, but bland and yeasty. (I remember looking at the recipe and thinking, "Whoa--that's a lot of yeast & liquid," but going ahead with it anyway.) I had a very similar experience to this post on a personal blog.

So I tried the following recipe, with my alterations noted in blue. In my second attempt, the bread is more noticeably a cardamom bread, and it's even more dense than the ones made from the "official" Disney recipe. DH liked it, said it was tasty. So the results were a better product, but not what I remember from Epcot. Of course, it's been years, so maybe I'm misremembering.

Still, I'd like to get it closer to Disney's because I'd like to surprise my DILs with a sample over the holidays; we travel to WDW in January & I thought making school bread would be a nice way to build anticipation.

SKOLEBRØD

Skolebrød
1 (.25 ounce) package active dry yeast

1 1/2 cups warm milk

1/3 cup butter, melted

4 cups whole wheat flour
[I used King Arthur]
1/2 cup sugar

2 teaspoons ground cardamom
[added 3 tsp.]
1 egg, beaten

Powder Sugar Glaze
1 cup sifted powdered sugar

2 tablespoons milk or water

1/2 teaspoon vanilla
Coconut

Pastry Cream
3 egg yolks

1/4 cup sugar

2 1/2 tablespoons cornstarch

1 cup milk

1 drop vanilla extract
[added 1/4 tsp. vanilla]
3 tablespoons unsalted butter
1 cup whipped cream

In a large bowl, dissolve yeast in warm milk. Add melted butter, 2 cups whole wheat flour, 1/2 cup sugar and cardamom.
Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.When the dough has pulled together, turn it out onto a lightly floured surface and knead until shiny and pliable. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.
Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
[It took much longer in my cold house, but it eventually rose appropriately.]

Divide the dough into twenty four equal pieces and form into rounds.
Place the rounds on to lightly greased baking sheets.
Cover the rolls with a damp cloth and let rise until doubled in volume, about 20 minutes.
[Again, it took much longer. These make smaller, bite-sized rolls, and I thought about making the bigger-sized rolls for comparison. In the end, I went with these directions because it's a much more manageable size for eating. There's not a lot of room for filling, though.]

Meanwhile, preheat oven to 475 degrees F (245 degrees C). Brush risen rolls with beaten egg. Bake in preheated oven for 8 to 10 minutes until nicely browned with pale sides. [I baked mine in a 375 degrees F oven for 12-14 minutes; even then the bottoms were a little browner than the "official" recipe.]

Cool completely on wire racks. Spread glaze across top and then dip in coconut.

To make pastry cream: In a mixing bowl, whisk together the egg yolks, sugar, and cornstarch until well combined.
Whisk in 2 tablespoons of milk. Place the remaining milk and the vanilla in a medium saucepan.
Bring the milk to a boil and whisk it into the yolk mixture.
Pour the mixture into the saucepan and bring it to a boil over medium heat, whisking constantly.
Remove from the heat and whisk in the butter.
Line a baking sheet with plastic wrap and spread the pastry cream over the plastic to cool it as quickly as possible. Cover with plastic wrap and refrigerate it until cold.
Place the cooled pastry cream into a pastry bag and fill the buns with cream. [I still needed to poke my finger in the top to fill the buns.]

(My pastry cream was a little too much like an almost-rubbery vanilla pudding, so I mixed it with a cup of whipped cream. It made too much filling, but the result was a smoother and lighter.)

Makes 24 servings. Optional fillings: vanilla pudding, french pastry cream

As I said, the end result on the second batch was far tastier than the results of the official recipe, but not quite right. I'm hoping someone else has tried to make school bread (or skolebrod) and can provide me with some insight.

Thanks for the thread, btw. I love it!

 

[TyRy]

Bistro de Paris: Soupe a L'Oignon Gratinee (Baked Onion Soup)

1 & 1/2 pounds yellow onions, diced
10 Tbsp unsalted butter
2 Tbsp flour
1 & 1/2 tsp salt
1/2 tsp black pepper
Thyme: 2 fresh sprigs OR 2 tsp dried
Parsley: 2 fresh sprigs or 1 Tbsp dried
2 dried bay leaves
1/2 lb French bread
9 ounces Gruyere cheese, grated

In a large soup pot, saute the onions in the butter over medium heat until lightly browned. Sprinkle with flour and stir to form a roux. Gradually add 2 & 1/2 quarts of water then the salt, pepper & herbs. Cook over low heat for 40 minutes. Meanwhile, cut the bread into 1/2 inch slices and lightly dry them in a 250 degree oven. When the soup is done, discard the sprigs and bay leaves. Place the bread into 4 to 6 ovenproof soup bowls or one large tureen. Ladle the soup over the bread and cover with cheese. Place the bowls in a 450 degree oven and cook a few minutes until the cheese is melted and golden in color.

Thank you so much for posting this...can't wait to try it!

 

[lynninpa]

Thank you so much for posting this...can't wait to try it!

You are most welcome! Make sure to come back and let us know how it turned out, TyRy!

 

[disneymom2twins]

I found this one playing around online:

Mickey Waffles

4 eggs, separated
1 cup milk
2 tsp baking powder
1/2 tsp salt (optional)
2 cups flour
1/4 cup butter or margarine, melted
1 tbsp sugar
1 tsp vanilla (optional)


Beat egg yolks and sugar in a bowl until light. Add cooled melted butter, milk and vanilla extract. Add flour, baking powder & salt, beat well. Beat egg whites until stiff and gently fold into batter. Bake and serve.

For perfect Mickey waffles use the Mickey waffle maker.

 

[lynninpa]

Mickey Waffles

Thank you for posting this Disney classic, disneymom2twins!

 

[Tatania]

Has anyone else made this recipe?? I tried it, and it was not pretty. Okay, the bread turned out pretty, but bland and yeasty. (I remember looking at the recipe and thinking, "Whoa--that's a lot of yeast & liquid," but going ahead with it anyway.) I had a very similar experience to this post on a personal blog.

So I tried the following recipe, with my alterations noted in blue. In my second attempt, the bread is more noticeably a cardamom bread, and it's even more dense than the ones made from the "official" Disney recipe. DH liked it, said it was tasty. So the results were a better product, but not what I remember from Epcot. Of course, it's been years, so maybe I'm misremembering.

Still, I'd like to get it closer to Disney's because I'd like to surprise my DILs with a sample over the holidays; we travel to WDW in January & I thought making school bread would be a nice way to build anticipation.

SKOLEBRØD

Skolebrød
1 (.25 ounce) package active dry yeast

1 1/2 cups warm milk

1/3 cup butter, melted

4 cups whole wheat flour
[I used King Arthur]
1/2 cup sugar

2 teaspoons ground cardamom
[added 3 tsp.]
1 egg, beaten

Powder Sugar Glaze
1 cup sifted powdered sugar

2 tablespoons milk or water

1/2 teaspoon vanilla
Coconut

Pastry Cream
3 egg yolks

1/4 cup sugar

2 1/2 tablespoons cornstarch

1 cup milk

1 drop vanilla extract
[added 1/4 tsp. vanilla]
3 tablespoons unsalted butter
1 cup whipped cream

In a large bowl, dissolve yeast in warm milk. Add melted butter, 2 cups whole wheat flour, 1/2 cup sugar and cardamom.
Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.When the dough has pulled together, turn it out onto a lightly floured surface and knead until shiny and pliable. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.
Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
[It took much longer in my cold house, but it eventually rose appropriately.]

Divide the dough into twenty four equal pieces and form into rounds.
Place the rounds on to lightly greased baking sheets.
Cover the rolls with a damp cloth and let rise until doubled in volume, about 20 minutes.
[Again, it took much longer. These make smaller, bite-sized rolls, and I thought about making the bigger-sized rolls for comparison. In the end, I went with these directions because it's a much more manageable size for eating. There's not a lot of room for filling, though.]

Meanwhile, preheat oven to 475 degrees F (245 degrees C). Brush risen rolls with beaten egg. Bake in preheated oven for 8 to 10 minutes until nicely browned with pale sides. [I baked mine in a 375 degrees F oven for 12-14 minutes; even then the bottems were a little browner than the "official" recipe.]

Cool completely on wire racks. Spread glaze across top and then dip in coconut.

To make pastry cream: In a mixing bowl, whisk together the egg yolks, sugar, and cornstarch until well combined.
Whisk in 2 tablespoons of milk. Place the remaining milk and the vanilla in a medium saucepan.
Bring the milk to a boil and whisk it into the yolk mixture.
Pour the mixture into the saucepan and bring it to a boil over medium heat, whisking constantly.
Remove from the heat and whisk in the butter.
Line a baking sheet with plastic wrap and spread the pastry cream over the plastic to cool it as quickly as possible. Cover with plastic wrap and refrigerate it until cold.
Place the cooled pastry cream into a pastry bag and fill the buns with cream. [I still needed to poke my finger in the top to fill the buns.]

(My pastry cream was a little too much like an almost-rubbery vanilla pudding, so I mixed it with a cup of whipped cream. It made too much filling, but the result was a smoother and lighter.)

Makes 24 servings. Optional fillings: vanilla pudding, french pastry cream

As I said, the end result on the second batch was far tastier than the results of the official recipe, but not quite right. I'm hoping someone else has tried to make school bread (or skolebrod) and can provide me with some insight.

Thanks for the thread, btw. I love it!

I've made a note to ask about this recipe while in Epcot. The one with the 2 pints of water, 3 ounces yeast and 2 pounds of flour is the one published in the Disney Kids Web site so you'd think it's the accurate version.

 

[Tatania]

Tatania,
Thank you for more great recipes! Adding your tips is wonderful! Oh, and one more thing...can I come to your house for dinner? Please?!

If you're headed to Vancouver let me know and we'll cook up a Disney dinner. it would be fun to have a "Disney cooking" group and once a month try an all Disney menu.

Speaking of things tasting the way they do in WDW - I'm making the Canadian Cheddar Soup and the Creme Brulee Cheescake for a birthday dinner tomorrow night. I was too busy to post today and it's probably too late for an answer BUT I have 4 different versions of the soup recipe including 2 published - one in the Cooking With Mickey Book and the other in the Epcot Food and Wine book.
The F & W Festival cookbook version uses carrots and 3 cups milk to 1 cup stock while Cooking With Mickey has no carrots (or leeks as in another version) and 3 cups milk to 2 cups stock. I've not tried this soup so can anyone who's had it remember if it's more "brothy" or "milky" ? And does it have carrots or not? Cooking with Micky even leaves out the beer !!! and I KNOW that's in the recipe. Luckily other versions give amounts (though varying).
You'd think Disney would at least publish the recipes correctly *sigh*

The Cheescake looks great and the texture seems OK but won't know till tomorrow how it actually turned out.

 

[lynninpa]

If you're headed to Vancouver let me know and we'll cook up a Disney dinner. it would be fun to have a "Disney cooking" group and once a month try an all Disney menu.

Speaking of things tasting the way they do in WDW - I'm making the Canadian Cheddar Soup and the Creme Brulee Cheescake for a birthday dinner tomorrow night. I was too busy to post today and it's probably too late for an answer BUT I have 4 different versions of the soup recipe including 2 published - one in the Cooking With Mickey Book and the other in the Epcot Food and Wine book.
The F & W Festival cookbook version uses carrots and 3 cups milk to 1 cup stock while Cooking With Mickey has no carrots (or leeks as in another version) and 3 cups milk to 2 cups stock. I've not tried this soup so can anyone who's had it remember if it's more "brothy" or "milky" ? And does it have carrots or not? Cooking with Micky even leaves out the beer !!! and I KNOW that's in the recipe. Luckily other versions give amounts (though varying).
You'd think Disney would at least publish the recipes correctly *sigh*

The Cheescake looks great and the texture seems OK but won't know till tomorrow how it actually turned out.

I am probably answering this too late for you, yet I definitely remember the Cheese Soup as being more "milky"( creamy)-definitely not "brothy." Do let us know how it comes out!
And thanks for the invite! A Disney Cooking "Club" would be great, wouldn't it? Want to relocate to New England, Tatania?! -Amy in RI (aka lynninpa )

 

[lynninpa]

WPC: Garlic Smashed Potatoes

2 & 1/2 pounds baking potatoes, peeled & cut into chunks
Salt
8 Tbsp unsalted butter, cut into small pieces, room temp
1/2 cup heavy cream, brought just to a boil
1/2 cup pureed roasted garlic
Freshly ground white pepper
Freshly grated nutmeg
1 Tbsp chopped fresh parsley, for garnish

Cook the potatoes & garlic in lightly salted water until tender. Drain well. Mash potatoes through a food mill or with a potato masher into a bowl. In a small saucepan, heat butter and cream until butter is melted. Add salt, pepper & nutmeg. Blend all ingredients well. Sprinkle with parsley and serve immediately.

 

[PNWmom]

Christmas Sugar Cookies


Ingredients:
3½ Cups Sifted Flour
2½ Tsp. Baking Powder
½ Tsp. Salt
1½ Cubes Sweet Butter (6 Oz.)
2 Tsp. Vanilla
1½ Cups Granulated Sugar
2 Tbsp. Sour Cream
1 Lemon (Grated Rind Only)
2 Eggs
1 Tbsp. Milk

Method of Preparation:
Sift together flour, baking powder and salt. Cream butter, vanilla sugar, sour cream, lemon peel and beat well. Add eggs, one at a time and then milk. Gradually add the sifted dry ingredients. Let the dough rest for a minimum of 3 hours in the refrigerator then roll down to desired thickness. Cut into Christmas shapes. Bake in a 340° oven for 8-10 minutes. Wait until completely cool and decorate with icing.


From the kitchens of the Walt Disney World Swan and Dolphin Resort

Found at
http://www.swandolphin.com/recipeclub/1207print.html
If your bored you can change the number before the print and other recipes appear.

 

[quiltymom]

Hello!

I made the Le Cellier Cheese soup and it turned out great. In fact, I'm eating some right now, along with a soft pretzel. I used the one in my "Cooking with the Disney Chef's" cookbook and it's a bit different from what is posted on page one, but it's close. Now I have a couple of questions.

1. Has anyone tried to make it "lighter"? All that butter (one stick's worth) kinda scared me. I was thinking about using half of that next time. I also will use skim milk. I always make a recipe verbatim the first time then make modifications the second time around, but I also don't want to ruin it!
   
2. Since it makes more than my family is willing to eat in one week, does it freeze well? Next time I'll need to halve the recipe!

Thanks!

 

[Tatania]

Hello!

I made the Le Cellier Cheese soup and it turned out great. In fact, I'm eating some right now, along with a soft pretzel. I used the one in my "Cooking with the Disney Chef's" cookbook and it's a bit different from what is posted on page one, but it's close. Now I have a couple of questions.

1. Has anyone tried to make it "lighter"? All that butter (one stick's worth) kinda scared me. I was thinking about using half of that next time. I also will use skim milk. I always make a recipe verbatim the first time then make modifications the second time around, but I also don't want to ruin it!
   
2. Since it makes more than my family is willing to eat in one week, does it freeze well? Next time I'll need to halve the recipe!

Thanks!

Thanks so much for the response. I'm going to start the recipe shortly before dinner as it needs to be served immediately. I'll use the whole milk this time and use the 3 cups milk to 2 cups stock. Of the many versions I have, most don't call for butter. The roux gets made from the bacon fat and flour. I'll try it that way because I'm also concerned about the high fat content. Most of the people coming are very "healthy eating" oriented.