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Discussion in 'Cooking' started by lynninpa, Sep 8, 2007.

  1. gismo1554

    gismo1554 DIS Veteran

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    No problem at all. If anyone has tried this recipe let me know what its like. Havent got round to it yet
     
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  3. gismo1554

    gismo1554 DIS Veteran

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

    Tatania Disney Foodie

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    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
     
  5. Tatania

    Tatania Disney Foodie

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    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
     
  6. gismo1554

    gismo1554 DIS Veteran

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  7. colleen3

    colleen3 Earning My Ears

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    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.
     
  8. lynninpa

    lynninpa <img src=http://www.wdwinfo.com/images/smilies/pop

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    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? :goodvibes Please?!
     
  9. lynninpa

    lynninpa <img src=http://www.wdwinfo.com/images/smilies/pop

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    :wave2: I will search for this recipe for you, Colleen. I have also added it to the Requested Recipes list. :upsidedow
     
  10. deekaypee

    deekaypee <font color=deeppink>Mouseketeer<br><font color=te

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    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! :thumbsup2
     
  11. TyRy

    TyRy <font color=blue>Part of the problem is I wear my

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

    lynninpa <img src=http://www.wdwinfo.com/images/smilies/pop

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    You are most welcome! Make sure to come back and let us know how it turned out, TyRy! :upsidedow
     
  13. disneymom2twins

    disneymom2twins As my nephew says...."Chip and Dip"

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    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.
     
  14. lynninpa

    lynninpa <img src=http://www.wdwinfo.com/images/smilies/pop

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    Thank you for posting this Disney classic, disneymom2twins! :goodvibes
     
  15. Tatania

    Tatania Disney Foodie

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    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.
     
  16. Tatania

    Tatania Disney Foodie

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    :goodvibes 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.
     
  17. lynninpa

    lynninpa <img src=http://www.wdwinfo.com/images/smilies/pop

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    :wave2: 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! :goodvibes A Disney Cooking "Club" would be great, wouldn't it? Want to relocate to New England, Tatania?! -Amy in RI (aka lynninpa ;) )
     
  18. lynninpa

    lynninpa <img src=http://www.wdwinfo.com/images/smilies/pop

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    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.
     
  19. PNWmom

    PNWmom Mouseketeer

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    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.
     
  20. quiltymom

    quiltymom <font color=darkorchid>Ears to you, kids!<br><font

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    Hello! :wave2:

    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!
     
  21. Tatania

    Tatania Disney Foodie

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    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.
     

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