One of the great things about the Internet and the Boards where people can share their interests, are the wonderful and big-hearted folks one meets online. In a previous post I mentioned a fellow Disboard member who has been extremely generous about scanning and sharing the recipes from the many Disney cookbook she owns. She never fails to astound me and brighten my day with all the many recipes she sends. I figure the least I can do, is transcribe the scanned .jpgs and post the recipes for all of us Disney food & recipe lovers to share. I can't do it all at once, but will post them slowly but surely as I transcribe them. These are all from the latest book -
Delicious Disney - and are ones I haven't seen online so far. I'll start with the drinks and desserts.
A very big thanks and shout out to Dis Board member TWyn for sharing.
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Big Apple Sunset
Walt Disney World Resort (from Delicious Disney cookbook)
Serves 1
1 1/4 ounces Van Gogh Wild Apple Vodka
3/4 ounce sour apple schnapps
1/2 ounce sour mix
1/4 ounce Chambord Raspberry liqueur
Apple slices for garnish
In a shaker with ice, mix vodka, schnapps, and sour mix. Strain. Finish with Chambord (do not stir). Serve in a chilled martini glass garnished with apple slices.
Soul Candy
Walt Disney World Resort (from Delicious Disney)
Serves 1
1/2 ounce Vincent van Gogh Dutch Chocolate Vodka
3/4 ounce Godiva White Chocolate Liqueur
4 ounces cappuccino
Freshly whipped cream, for garnish
White and dark chocolate shavings, for garnish
Mix the first four ingredients in a warm 12 ounce coffee glass. Garnish with freshly whipped cream and white and dark chocolate shavings.
Watermelon Mist
Walt Disney World Resort (from Delicious Disney)
Serves 1
1 1/4 ounces water melon schnapps
3/4 ounce Midori
2 ounces cranberry juice
Crushed ice
Watermelon wedge, for garnish
Fresh mint, for garnish
Blend the first 4 ingredients with just enough ice to make a loose slush. Pour into a martini glass and garnish with a wedge of watermelon and fresh mint.
Peanut Butter Pie
from Disney Wonder & Disney Magic, Disney Cruise Line
Serves 8
1 1/2 cups creamy peanut butter
8 ounces cream cheese, softened
3/4 cup sugar
2 tablespoons butter, melted
1 cup heavy cream, whipped stiff
1 baked 8- inch pie shell
With an electric mixer, blend the peanut butter and cream cheese until smooth. Add the melted butter to peanut butter mixture, then fold in whipped cream
Pour into the baked pie shell and refrigerate for 1 hour. Glaze with Ganache (recipe below) if desired.
Ganache
1/2 cup heavy cream
4 ounces dark chocolate, chopped
In a saucepan over medium heat, bring the cream to a boil. Remove from heat and fold in chocolate until no streaks of white remain. Cool unto lukewarm, then glaze cake. Refrigerate for at least two hours before serving.
Cooks Note:
Ganache is a fancy word for a rich icing of semisweet chocolate and whipping cream.
No-Sugar-Added Cheesecake
Boardwalk Bakery, Disney's Boardwalk Resort
Makes one 9-inch cheesecake
1 1/4 cups sugar-free vanilla wafer cookies, crushed
4 tablespoons butter, melted
4 tablespoons sugar-free sweetener
2 tablespoons cornstarch
24 ounces (3 8-ounce packages) cream cheese, softened
3 eggs
1 egg white
1/2 cup sour cream
1 1/2 teaspoons fresh lemon juice
1 teaspoon Vanilla extract
Preheat oven to 375° F. In a mixing bowl, combine cookie crumbs and butter. Press into the bottom of a 9-inch round pan (a spring form pan is best).
Bake for 7 to 8 minutes. Allow to cool completely. Reduce oven temperature to 325° F.
In a large mixing bowl, sift together sweetener and cornstarch. Add cream cheese, then beat at low speed with an electric mixer until creamy.
Add eggs, egg whites, and sour cream; beat at low speed for 1 minute. Stop the mixer and scrape the sides of the bowl with a spatula; add the lemon juice and vanilla extract, beating 1 more minute.
Pour into prepared crust. Bake at 325°F for 45 to 50 minutes, or until firm and golden around the edges but slightly moist in the center. Let cool thoroughly.
Cooks' Notes:
To slice, dip a knife into hot water and then dry it before cutting. Top with favorite seasonal berries or no-sugar added preserves.
Raspberry Gelato
from Beach Club Marketplace, Disney's Yacht and Beach Club Resorts, WDW
Serves 4 to 6
1 cup granulated sugar
1/2 cup spring water
1 cup raspberry purée or 4 cups fresh or frozen raspberries
juice of 1/2 lemon
two tablespoons Chambord liqueur
1 egg white
In a medium saucepan, heat the sugar and water until the sugar dissolves. Remove from heat and cool.
In a blender or food processor, purée the raspberries and strain the seeds. Add the sugar syrup along with the lemon juice and Chambord liqueur. Refrigerate until cold.
When cold, pour the mixture into an ice cream maker. Fill the machine only halfway, as the mixture expands as it freezes. Freeze according to ice cream maker instructions.
As it starts to freeze, add the egg white and freeze until firm. (The egg white will give the gelato are creamy texture.)
Cooks Notes:
For festive occasions, serve gelato in a martini glass with fresh mint leaves and a splash of champagne.