Thanks so much for posting that recipe greeneyes. This is the first time in years I haven't purchased the Epcot Festival recipe book because there seemed to be so many repeats. In case you ever have extra time and would like to transcribe the new recipes from the 2012 book, it would be much appreciated. Has anyone bought the new Delicious Disney Holidays book yet? I haven't yet but plan to.
Smores Bake
Big Thunder Ranch Barbecue, Disneyland
Serves 8
1 (10.5-ounce) box fudge brownie mix
1 (1-pound) bag large marshmallows
1/4 cup plus 2 tablespoons hot fudge sauce, warmed
8 graham crackers
Preheat oven to 375°F. Spray a 9×13 cake pan with cooking spray. Prepare brownie batter per package directions and pour into prepared cake pan. Bake 20 to 22 minutes, or until a wooden pick inserted in the center comes out with moist crumbs clinging to it.
Turn oven to broil.
Place marshmallows over brownies. Leaving oven door ajar, place marshmallow-topped brownies under broiler 1 1/2 to 2 minutes or until marshmallows are golden brown, watching very closely to avoid burning.
Drizzle hot fudge sauce over top of toasted marshmallows.
Take half of the graham crackers and break them into planks; crush other half of graham crackers into crumbs.
Sprinkle crushed graham crackers over top of toasted marshmallows, and place graham cracker planks randomly into toasted marshmallows. Serve immediately.
Worlds Best Hot Chocolate
Napa Rose in Grand Californian Resort at Disneyland
1 1/2 cups Cocoa powder
1 1/2 teaspoons Sharffen Berger Milk Chocolate
1 1/2 Teaspoons- Scharffen Berger Dark Chocolate
1 Tablespoon granulated sugar
Several drops vanilla extract, about 1/8 teaspoon
1 can Condensed Milk
1/2 cup Heavy Cream
1 cup Milk
whipped cream
ground cinnamon
Heat milk in pan until very warm, but not boiling.
Combine cocoa powder, Chocolate, and sugar.
Stir till all mixed
Add vanilla and stir again.
Top with real whipped cream and a sprinkling of cinnamon.
Triple Yeti Blast (Layers of strawberry, lime, and mango margarita)
Upcountry Landing in Animal Kingdom at Disney World
Kali River Mango Margarita
1 part Sauza Gold tequila
1 part monin mango puree
3 parts Mr. & Mrs. T's sweet and sour
a good drizzle of Rose's Lime Juice
Maharaja Lime Margarita
2 parts Sauza Gold tequila
1 part triple sec
2 parts Mr. & Mrs. T's sweet and sour
1 part agave simple syrup (made with 50% water/50% agave nectar)
a good drizzle of Rose's Lime Juice
Bali Hai Strawberry Margarita
1 part Sauza Gold tequila
1 part monin strawberry puree
3 parts Mr. & Mrs. T's sweet and sour
a good drizzle of Rose's Lime Juice
Make Kali River Mango Margarita by taking ingredients and blending with ice
Make Maharaja Lime Margarita by taking ingredients and blending with ice
Make Bali Hai Strawberry Margarita by taking ingredients and blending with ice
Carefully pour each margarita on top of the next so it will layer.
Chicken and Coconut Soup
Food and Wine Festival in EPCOT at Disney World
1 medium onion, diced small
1 clove garlic, minced
1 tablespoon grape seed or vegetable oil
2 teaspoons red curry paste
1 lemon grass stalk, trimmed and chopped
2 tablespoons peeled and chopped ginger
3 kaffir lime leaves
4 cups chicken stock
1 2/3 cup coconut milk
12 ounces boneless chicken breast, cut into 1/2 inch cubes
2 cups freshly sliced shiitake mushrooms
1/4 cup fresh lime juice
2 tablespoons Thai fish sauce
3 scallions, trimmed and thinly sliced
1/4 cup chopped fresh cilantro
Saute the onion and garlic in the oil in a large saucepan over medium heat.
Add the curry paste, lemongrass, ginger and lime leaves.
Cook, stirring, until browned and fragrant, about 4 minutes.
Add the chicken stock and bring the mixture to a boil; lower heat and simmer for 15 minutes to let the spices infuse the stock.
Stir in the coconut milk, chicken, and mushrooms and simmer until the chicken is cooked through and the mushrooms are tender, about 5 minutes.
Stir in the lime juice and fish sauce; taste and adjust seasonings. To serve, garnish with scallions and cilantro. (You may remove the lemongrass and lime leaves before serving.)
Safari Soup
from The Rainforest Café
serves 4
1 Tbl olive oil
2 Tbl vegetable oil
1 lb Italian sausage - casing removed, lightly sauteed and drained
1 c partly cooked pasta - any shape
4 medium garlic cloves, crushed
1/3 c diced onions
1 c sliced carrots
½ c chopped celery
3 c diced eggplant - skinned (unless skins are very thin and tender)
16 c water
1 (28 oz.) can crushed tomatoes
1/3 c mixed dried beans (Romano, kidney, fava, pinto, cranberry, etc.)
1½ Tbl salt (to taste)
3 Tbl sugar (to taste)
1 tsp pepper
¾ tsp garlic powder
1 bay leaf
1 tsp basil
¼ tsp celery seed
2 Tbl minced fresh parsley
2 Tbl minced fresh coriander
¼ tsp dry chile pepper
2 Tbl balsamic vinegar
Lightly grease stock pot bottom to prevent beans from sticking. Brown sausage and drain. Saute or sweat vegetables (garlic, onions, carrots, celery, eggplant) in olive oil until softened. Add water, sausage, tomatoes, salt, sugar, pepper, garlic powder, basil, celery seed, coriander, parsley, chile pepper, balsamic vinegar. Simmer 2 to 3 hours (until beans are soft). Adjust seasonings. Add pasta a few minutes before serving.
Double Chocolate Yule Log
Palo in Disney Cruise Line at Disney Cruise Line
Sponge Cake
1/4 cup Dutch-process unsweetened cocoa powder
1/4 cup all-purpose flour
4 Large eggs, room temperature
1/2 cup plus 2 tablespoons sugar
Chocolate Ganache
6 ounces (about 3/4 cup) chopped bittersweet chocolate
1/2 cup heavy cream
Chocolate Mousse
5 ounces dark chocolate, coarsely chopped
1 tablespoon dark rum
3/4 cup heavy cream
Chocolate Glaze
3/4 cup chopped dark chocolate
I tablespoon light corn syrup
Chocolate Mousse
5 ounces dark chocolate, coarsely chopped
1 tablespoon dark rum
3/4 cup heavy cream
Directions - Sponge Cake
Preheat oven to 400 degrees.
Line the bottom of a 13 x 9 x 2 metal baking pan with parchment paper.
Spray generously with nonstick spray with flour and set aside.
Sift flour and cocoa powder into a small bowl and set aside.
Crack eggs into a large bowl.
Beat eggs with an electric mixer on low speed for 1 minute.
Increase speed to medium - high and add sugar.
Beat until mixture is thick and pale, about 3 minutes.
Sift dry ingredients over egg mixture and fold until just blended.
Transfer batter to prepared pan, spreading evenly to edges.
Bake until cake springs back when pressed gently with your fingertips. 10 to 12 minutes.
While cake is still warm, slide it out of the pan, with the parchment still attached, onto a clean kitchen towel.
Beginning at one narrow end, use the kitchen towel to roll the cake along with the parchment paper into a cylinder.
Directions - Chocolate Ganache
Place chocolate in a medium heat-safe bowl, heat cream in a small saucepan until hot (do not boil).
Pour cream over chocolate and stir until chocolate melts.
Directions - Chocolate Glaze
Bring a small pot of water to a gentle simmer over medium heat. Combine chocolate
and com syrup in a medium heat-safe bowl that can sit atop the pot of water without touching the water.
Heat in bowl until chocolate melts and ingredients are well combined.
Directions - Chocolate Mousse
Bring a few inches of water in a small pot to a gentle simmer over medium heat.
Combine chocolate and rum in a medium heat-safe bowl that can sit atop the pot of water without touching the water.
Place the bowl on the pot and heat until chocolate is melted, stirring often.
When mixture is smooth, remove from heat and set aside to cool until no longer warm to the touch.
Whip cream at high speed to stiff peaks, about 2 minutes; do not overbeat.
Stir 1/4 of whipped cream into chocolate to lighten.
Gently fold 1/3 of remaining whipped cream into chocolate until combined but not fully incorporated and some streaks remain.
Fold in remaining cream in two batches, mixing to fully incorporate when the last batch is added.
Directions - Assembly
Carefully unroll cake from the towel; remove towel. Spread 2/3 of mousse over cake surface.
Roll cake back up, over the mousse, peeling off the parchment paperas you go.
Once the cake is rolled, wrap the parchment paper around it to keep it round, place it seam side down on a platter, and refrigerate cake for about an hour, until firm.
Remove parchment paper from cake and evenly spread remaining mousse over cake.
Pour glaze over top; refrigerate until glaze has set, about 30 minutes.
Drizzle with ganache.
Carrot Cake Cookies
Writers Stop in Hollywood Studios at Disney World
Standard Carrot Cake mix
8oz of cream cheese
8Tbs butter
1 c confectionary sugar
1/2 c of crushed pineapple, (well drained)
1 tsp vanilla extract
Make standard Carrot Cake recipe.
Drop rounded off spoonfuls onto cookie sheets.
Bake according to Carrot Cake recipe instructions
Once the cookies are done, set them aside to cool.
Whip together remaining ingredients and place a tablespoon or more of icing onto cookie.
Sandwich two cookies together to complete.
