Official Disney recipes for those craving park classics.

[RaySharpton]

Official Disney recipes for those craving park classics.

Tasting the Magic
The pandemic has scuttled many a trip to Disneyland and Disney World this year, and even though the latter has reopened, skittish visitors haven't exactly been flocking back. So what's a frustrated Disney devotee to do? Make some of the parks' most iconic foods at home, of course. From the much-loved Dole Whip and Tonga Toast to lesser-known dishes, here are 25 recipes straight from the mouse himself, all adapted for home kitchens.

Dole Whip
For many Disney lovers, there's one thing and one thing only that can make that hour-plus wait for Big Thunder Mountain worth it: the Dole Whip, one of the nation's most iconic theme-park foods. Believe it or not, all you need to recreate it is three ingredients and a reliable blender, so hop to it and make staying home that much sweeter.

Disney Dole Whip Recipe
Dole Whip Ingredients:

• 1 scoop of vanilla ice cream
• 4 ounces of pineapple juice
• 2 cups of frozen pineapple

How to Make a Dole Whip:
Add all 3 ingredients to a blender, and blend it until it’s smooth. You can serve it as-is, but Disney suggests putting the blended mixture into a piping bag and piping a swirl into your bowl for the soft-serve look. Top with a cocktail umbrella for an extra tropical touch.

 

[RaySharpton]

Recipe for Totchos from Woody’s Lunch Box at Disney’s Hollywood Studios

Canadian Cheddar Cheese Soup from Le Cellier Steakhouse at EPCOT

Serves 10

Ingredients:

1/2 pound of bacon, cut into 1/2-inch pieces
1 medium red onion, cut into 1/4-inch pieces
3 celery ribs, cut into 1/4-inch pieces
4 tablespoons butter
1 cup all-purpose flour
3 cups chicken stock
4 cups milk
1 pound white cheddar cheese, grated
1 tablespoon Tabasco sauce
1 tablespoon Worcestershire sauce
Coarse salt, freshly ground pepper to taste
1/2 cup warm Canadian golden lager or any pale lager-style beer
Chopped scallions or chives, for garnish

Directions:

1. In a 4- or 5-quart Dutch oven, cook bacon, stirring, over medium heat for about 5 minutes, or until lightly browned.
2. Add red onion, celery, and butter and sauté until onion has softened, about 5 minutes.
3. Add flour and cook, stirring constantly, for about 4 minutes over medium heat. Whisk in chicken stock and bring to boil for 1 minute. Reduce heat to simmer and cook for 15 minutes, stirring occasionally.
4. Add milk and continue to simmer for 15 minutes. Do not boil after milk is added.
5. Remove from heat and add cheese, Tabasco sauce, Worcestershire sauce, salt, and pepper. Blend with immersion blender until cheese is melted and soup is smooth. Stir in warm beer. If the soup is too thick, thin with some warm milk.
6. Serve the soup hot, garnished with chopped scallions or chives.

 

[RaySharpton]

Canadian Cheddar Cheese Soup
No need to make a run for the northern border when you can warm up with this indulgent soup recipe from Le Cellier Steakhouse in Epcot's Canada pavilion. Among the crucial ingredients: bacon, white cheddar cheese, and butter.

Canadian Cheddar Cheese Soup from Le Cellier Steakhouse at EPCOT

Serves 10

Ingredients:

1/2 pound of bacon, cut into 1/2-inch pieces
1 medium red onion, cut into 1/4-inch pieces
3 celery ribs, cut into 1/4-inch pieces
4 tablespoons butter
1 cup all-purpose flour
3 cups chicken stock
4 cups milk
1 pound white cheddar cheese, grated
1 tablespoon Tabasco sauce
1 tablespoon Worcestershire sauce
Coarse salt, freshly ground pepper to taste
1/2 cup warm Canadian golden lager or any pale lager-style beer
Chopped scallions or chives, for garnish

Directions:

1. In a 4- or 5-quart Dutch oven, cook bacon, stirring, over medium heat for about 5 minutes, or until lightly browned.
2. Add red onion, celery, and butter and sauté until onion has softened, about 5 minutes.
3. Add flour and cook, stirring constantly, for about 4 minutes over medium heat. Whisk in chicken stock and bring to boil for 1 minute. Reduce heat to simmer and cook for 15 minutes, stirring occasionally.
4. Add milk and continue to simmer for 15 minutes. Do not boil after milk is added.
5. Remove from heat and add cheese, Tabasco sauce, Worcestershire sauce, salt, and pepper. Blend with immersion blender until cheese is melted and soup is smooth. Stir in warm beer. If the soup is too thick, thin with some warm milk.
6. Serve the soup hot, garnished with chopped scallions or chives.

 

[mmouse37]

Official Disney recipes for those craving park classics.



View attachment 532865

Love me a Dole Whip.....was able to have one earlier this week at Disney's Hilton Head Island Resort. Yum!

MJ

 

[mmouse37]

I made the 'OHana Chicken Wings from the Poly earlier in the pandemic. They were very good!!

https://www.****************/recipe...m-ohana-at-disneys-polynesian-village-resort/
MJ

 

[RaySharpton]

Enjoy this recipe for Hushpuppies from Blue Bayou in New Orleans Square at Disneyland. They’re so delicious, you’ll savor these crispy little bites in exquisite silence.

Makes 2 1/2 dozen

1 cup flour
1 cup yellow cornmeal
1 tablespoon finely diced shallot
1 heaping tablespoon cooked and finely chopped bacon
1 1/2 teaspoons finely chopped parsley
3 heaping tablespoons white sweet corn
1 1/4 teaspoons baking powder
1 teaspoon sugar
1 1/2 teaspoon salt
1/2 teaspoon black pepper
1 egg
3/4 cup milk
4 cups corn oil or shortening

1. In a large mixing bowl, combine all ingredients except the egg, milk, and oil.
2. In a separate bowl, mix together egg and milk. Heat the oil.
3. Add the dry ingredients to the egg-and-milk mixture. Do not let the batter sit longer than 15 minutes.
4. Use two teaspoons and carefully spoon a ball about the size of a large olive into the hot oil. Fry 3 to 4 minutes.

 

[RaySharpton]

Elbows off the Table – Here Comes the Peanut Butter & Jelly Milk Shake from 50’s Prime Time Café

Be sure to clean up your dinner plate before you tackle this yummy milk shake from 50’s Prime Time Café at Disney’s Hollywood Studios. This recipe is quick and easy and sure to please! We even have a handy dandy video to show you how to make it. Just be sure to mind your manners and behave yourself at the dinner table…and save room for dessert!

Peanut Butter & Jelly Milk Shake from 50’s Prime Time Café at Disney’s Hollywood Studios

Serves 1

Ingredients:

• 2 tablespoons peanut butter
• 2 tablespoons jelly (strawberry or grape)
• 2 cups vanilla ice cream
• 1/4 cup milk

Directions:

1. Add all ingredients to blender and blend until smooth.
2. Add additional peanut butter or jelly to taste.

Cook’s Notes: Two cups sliced strawberries can be substituted for jelly.

 

[RaySharpton]

Yes, there is a day dedicated to honor this classic camping treat – and rightfully so! The delicious combination of toasted marshmallow, chocolate, and graham cracker has risen above its humble beginnings as a summer camp staple, and has inspired many delicious snacks, desserts, and drinks that would make any camper happy!

To celebrate this special day, we are sharing a s’mores recipe from the Disney recipe vault – S’mores Gelato Shake from D-Luxe Burger at Disney Springs. Although not currently on the menu, this guest favorite is an indulgent treat … and worth every sip!

S’mores Gelato Shake from D-Luxe Burger at Disney Springs
Serves 1

Ingredients

• 12 ounces vanilla gelato
• 1/2 ounce dark chocolate sauce
• 1 ounce toasted marshmallow syrup
• 1 tsp crushed graham crackers
• Whipped cream, to garnish
• Mini marshmallows, to garnish
• Graham cracker, to garnish
• Dark chocolate sauce, to garnish

Directions

Blend vanilla gelato, dark chocolate sauce, toasted marshmallow syrup, and crushed graham crackers until smooth. Serve in tall glass. Garnish with whipped cream, mini marshmallows, graham cracker, and a drizzle of dark chocolate sauce.

Chef’s Note: At D-Luxe Burger, the vanilla gelato is made in-house, but for this recipe vanilla gelato can be purchased from the grocery store. Toasted marshmallow syrup can be found at specialty grocery stores.

 

[RaySharpton]

The Italian-inspired  Palo restaurant  aboard each  Disney ship offers a superlative dining experience reserved exclusively for adults. Guests are invited to indulge in a menu of delectable modern Italian cuisine, coupled with a sophisticated atmosphere and superior service. But while Palo may be reserved for adults, here is a way to bring a taste of this experience to the entire family – make your own chocolate soufflé at home!

Palo Chocolate Soufflé
Serves 6

Ingredients

• 3 tablespoons butter, plus more for greasing the soufflé cups
• 6 tablespoons sugar, plus more for dusting the soufflé cups
• 1 cup milk
• 3 tablespoons all-purpose flour
• 3 tablespoons Dutch-processed cocoa
• 2 ounces (2/3 cup) semisweet or bittersweet chocolate, melted
• 4 eggs, separated
• Vanilla Sauce (recipe follows)

Directions

1. Preheat oven to 350°F.
2. Set a full kettle of water on to boil.
3. Butter six 4-ounce soufflé cups and coat with sugar; set aside.
4. Bring the milk to a boil in a small saucepan. Meanwhile, melt the butter in a medium saucepan over medium heat. Add the flour and cocoa to the butter and beat with a whisk to a smooth, paste-like consistency. Reduce heat and cook for 1 minute.
5. Slowly add the hot milk, whisking until smooth, then blend in melted chocolate. Let cool for 5 minutes, then stir in egg yolks.
6. Beat egg whites in a separate bowl until frothy. Slowly add sugar, 1 tablespoon at a time, until stiff, glossy peaks form. Stir a heaping spoonful of egg whites into the chocolate, then fold in the remaining whites just until combined.
7. Pour the batter into prepared soufflé cups. Place cups in a large baking dish and add enough boiling water to reach halfway the sides of the soufflé cups.
8. Bake for 20 minutes. Serve immediately, with warm vanilla sauce.

Vanilla Sauce

Ingredients

• 1 1/4 cups heavy cream
• 1/4 vanilla bean, split lengthwise
• 3 tablespoons sugar
• 2 small egg yolks

Directions

1. Bring cream and vanilla bean to a low boil in a saucepan over medium heat.
2. Combine sugar and egg yolks.
3. Add 2 spoonfuls of boiling cream to egg mixture and stir well, then pour back into the remaining cream and continue to cook over low heat, stirring constantly for 3 to 4 minutes.

 

[RaySharpton]

Honey-Coriander Chicken Wings from ‘Ohana at Disney’s Polynesian Village Resort

Whatever you have planned to celebrate Father’s Day (and summer solstice – the official arrival of summer!) you can’t go wrong when you include noshing on the popular Honey-Coriander Chicken Wings from ‘Ohana. The perfect balance of sweet, nutty, and spicy, these wings are good cold, too – a great add to a picnic basket if you plan to enjoy a day outdoors with the family.

Honey-Coriander Chicken Wings from ‘Ohana at Disney’s Polynesian Village Resort
Serves 4 to 6

CORIANDER CHICKEN WINGS

• 1 tablespoon coarse salt
• 2 tablespoons paprika
• 2 tablespoons sugar
• 1/2 teaspoon black pepper
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• 4 tablespoons canola oil
• 4 pounds chicken wings or drumettes, patted dry

HONEY WING SAUCE

• 1 tablespoon chili powder
• 1/2 teaspoon ground ginger
• 1 tablespoon ground coriander
• 2 tablespoons lime juice
• 1/2 cup soy sauce
• 1 cup honey
• 3/4 cup water
• 2 tablespoons cornstarch

FOR CORIANDER WINGS:

1. Preheat oven to 500°F, with racks in upper and lower thirds. Line two rimmed baking sheets with foil and spray with nonstick cooking spray.
2. Combine all ingredients except chicken in large glass bowl; stir to combine. Add chicken and toss to coat.
3. Divide chicken in single layer between prepared baking sheets and bake until browned and completely cooked through, about 35 minutes, rotating baking sheets on racks and turning chicken halfway through cooking.

FOR WING SAUCE:

1. While wings are baking, combine ingredients in small saucepan over medium-high heat. Bring to boil, stirring occasionally, until liquid thickens and reduces to a syrup, about 5 minutes. Remove from heat and cool for 10 minutes.
2. Brush or toss baked chicken with wing sauce to coat. Serve with remaining wing sauce on the side or with preferred dipping sauce.

 

[RaySharpton]

Tonga Toast at Disney’s Polynesian Village Resort

When you read “banana-stuffed sourdough bread, battered, deep-fried, and dusted with cinnamon-sugar” you know what’s coming – Tonga Toast! Currently served at Kona Cafe and Capt. Cook’s, this decadent breakfast classic has been on the menu at Disney’s Polynesian Village Resort since 1971.

Tonga Toast from Disney’s Polynesian Village Resort
Serves 4

Ingredients:

Sugar-Cinnamon

• 3/4 cup granulated sugar
• 2 teaspoons cinnamon

Batter

• 4 large eggs
• 1 1/3 cup whole milk
• 1/4 teaspoon cinnamon
• 1 tablespoon granulated sugar

Tonga Toast

• 1 quart canola oil, for frying
• 1 loaf sourdough bread (uncut, 12 inches long)
• 2 large bananas, peeled

Directions:

For Sugar-Cinnamon:

Mix sugar and cinnamon in medium bowl (large enough to roll toast) with a fork until thoroughly blended. Set aside.

For Batter:

Whip eggs in medium bowl (large enough to dip toast) until well beaten. Add milk, cinnamon, and sugar. Mix well and set aside.

For Tonga Toast:

1. Using caution, preheat oil to 350°F in a large pot or a deep fryer. (If using a large pot, use a candy thermometer to make certain the oil does not get any hotter or it will burn.)
2. Slice the bread into four three-inch-thick slices.
3. Cut each banana in half crosswise, then each piece lengthwise.
4. Place a bread slice flat on the counter and tear out just enough from the middle (do not tear all the way through) to stuff half a banana into; repeat with each bread slice.
5. Dip stuffed bread into batter, covering both sides, allowing excess batter to drip off bread and place carefully into hot oil.
6. Cook 4-5 minutes until golden brown. If needed, turn toast over after 2 minutes and cook for another 2 minutes on other side. Remove and drain excess oil.
7. Roll toast in cinnamon-sugar. Repeat for each piece of toast.

 

[RaySharpton]

Warm Chocolate Cake with Molten Raspberry-Caramel Center

From Topolino’s Terrace – Flavors of the Riviera at Disney’s Riviera Resort, a Disney Vacation Club Property
Serves 12

RASPBERRY-CARAMEL CENTER

• 2 cups fresh raspberries
• 1 cup chopped milk chocolate
• 1 cup sugar
• 1/4 cup water
• 1/4 cup heavy cream
• 2 tablespoons butter
• 1/8 teaspoon salt

CHOCOLATE CAKE BATTER

• 1 1/2 cups powdered sugar
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1 cup unsalted butter
• 4 cups chopped dark chocolate
• 6 eggs
• 6 egg yolks

For Raspberry-Caramel Center:

1. Place raspberries in food processor and purée until smooth.
2. Melt chopped chocolate in microwave-safe bowl on 50% power, stirring every 30 seconds until melted.
3. Combine sugar and water in small saucepan. Bring to boil over medium heat and cook until golden brown.
4. Remove from heat and whisk in heavy cream and puréed raspberries. Pour over melted chocolate and stir with spatula. Add butter and salt; stir until incorporated.
5. Set aside.

For Chocolate Cake Batter:

1. Sift powdered sugar, all-purpose flour, and salt into small bowl.
2. Melt butter and chopped chocolate in microwave safe bowl on 50% power, stirring every 30 seconds until melted.
3. Whisk eggs and egg yolk in medium bowl and add to chocolate mixture. Add in sifted powdered sugar mixture and whisk until smooth.

For Warm Chocolate Cake with Molten Raspberry-Caramel Center:

1. Preheat oven to 350°F. Grease 1/2 cup muffin tins or aluminum baking cups with unsalted butter.
2. Add 1/4 cup of cake batter into each tin. Top with 1 tablespoon of raspberry caramel and another 1/4 cup of chocolate cake batter.
3. Bake for 9-10 minutes, until edges are baked but center is still soft. Rest for 5 minutes before removing from pan.
4. Serve warm.

Cook’s Note: Serve with vanilla gelato or fresh berries.

 

[RaySharpton]

Chocolate Waffles with Espresso Frozen Mousse
From Tamu Tamu Refreshments at Disney’s Animal Kingdom
Serves 8-10

Ingredients

Espresso Mousse

• 3 cups white chocolate chips
• 4 cups heavy cream, divided
• 3 tablespoons espresso or strongly brewed coffee
• 6 egg yolks

Chocolate Sauce

• 1/2 cup heavy cream
• 1/2 cup sugar
• 1/4 cup water
• 2 teaspoons corn syrup
• 1/4 cup plus 2 tablespoons unsweetened cocoa powder
• 2 tablespoons semisweet chocolate chips

Waffles

• 
  
• 1 1/2 cups all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1 1/2 tablespoons sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 3/4 cups milk
• 1 egg
• 1/4 cup butter
• 1/8 cup semisweet chocolate chips

Directions

For Espresso Mousse

1. Place white chocolate chips into a medium heatproof bowl; set aside.
2. Combine 1 cup heavy cream and espresso in a small saucepan over high heat; heat until very hot but not boiling. Pour hot cream over white chocolate chips, whisking until melted and smooth.
3. Add egg yolks, whisking until smooth.
4. In a separate bowl, whip remaining 3 cups cream to stiff peaks.
5. Gently fold whipped cream into white chocolate mixture until smooth.
6. Dollop mousse into a lightly greased muffin tin. Freeze until hard.

For Chocolate Sauce

1. Whisk together heavy cream, sugar, water, corn syrup, and cocoa in a medium saucepan over medium-high heat.
2. Cook, whisking often, until sugar is dissolved.
3. Lower heat to low; whisk in chocolate chips until completely melted. Keep warm until ready to use.

For Waffles

1. Sift together flour, cocoa powder, sugar, baking powder, and salt into a medium bowl.
2. Whisk together milk and egg in a separate bowl.
3. Combine butter and chocolate chips in a microwave-safe bowl. Microwave on high for 20 seconds; remove from microwave and stir for 10 seconds, then microwave 10 seconds more. Remove from microwave and stir; if chocolate isn’t melted, microwave 10 seconds more.
4. Add melted chocolate and butter mixture to milk and egg mixture.
5. Add wet mixture to dry ingredients, and stir until just combined.
6. Cook waffles in a waffle iron according to manufacturer’s instructions.

To Serve

1. Remove espresso mousse from freezer and dip bottom of pan in warm water to remove mousse.
2. Top warm waffles with frozen espresso mousse. Drizzle with chocolate sauce and serve immediately.

 

[RaySharpton]

Mini Gingerbread Bundt Cakes with Orange-Vanilla Sauce

Mini Gingerbread Bundt Cakes with Orange-Vanilla Sauce from Disneyland Resort
Makes 12 (4” x 1.75”)or 24 (2.7” x 1.18”) Mini Bundt Cakes

GINGERBREAD MINI BUNDT CAKES

• 1 2/3 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 4 large eggs
• 3/4 cup vegetable oil
• 2 1/2 teaspoons zested fresh ginger
• 12-ounce bottle amber lager beer
• 1 teaspoon baking soda
• 2 1/4 cup molasses
• 1 1/2 cup brown sugar

ORANGE-VANILLA SAUCE

• 1/2 vanilla bean
• 1 1/4 cup milk
• 1/4 cup granulated sugar
• 3 egg yolks
• Zest of 1/2 orange
• 1 teaspoon orange oil

GLAZE

• 2/3 cup powdered sugar
• 4 teaspoons whole milk
• 1 teaspoon vanilla extract

FOR GINGERBREAD BUNDT CAKE:

1. Preheat oven to 350°F. Spray mini Bundt cake cavities with non-stick cooking spray and set aside.
2. Sift flour, baking powder, salt, ground ginger, cinnamon, and nutmeg into medium bowl. Set aside.
3. Beat eggs, oil, and fresh ginger in small bowl and set aside.
4. Heat beer in large saucepan over medium-high heat until boiling. Remove from heat and slowly add baking soda. Once beer stops foaming, add molasses and brown sugar. Stir in flour mixture, 1/3 at a time, mixing well after adding. Stir in eggs until combined. Batter will be thin.
5. Pour into prepared Bundt pans, filling each cavity 2/3 full. Bake for 20-22 minutes, until toothpick inserted in the center comes out clean.
6. Cool completely on wire rack before removing from pan.

FOR ORANGE-VANILLA SAUCE:

1. Cut vanilla bean in half and scrape out seeds using a knife. Set aside.
2. Combine milk, sugar, and vanilla bean scrapings in medium saucepan and cook over medium heat until hot, but not boiling.
3. Whisk egg yolks in a medium bowl. Slowly pour in half of the hot milk mixture while whisking the eggs. Pour eggs into saucepan with milk mixture and cook over medium heat, whisking constantly for 2-3 minutes, until thick enough to coat the back of spoon.
4. Remove from heat and continue to whisk for 3 minutes.
5. Pour into glass bowl and set glass bowl on top of an ice bath. Once sauce is at room temperature, add orange zest and orange oil.
6. Refrigerate until ready to serve.

FOR GLAZE:

1. Whisk powdered sugar, milk, and vanilla in small bowl until smooth. If glaze is too thick, add 1/4 teaspoon of milk at a time until desired consistency.
2. Drizzle glaze onto cooled cakes.

TO SERVE:

Fill center of each mini Bundt cake with Orange-Vanilla Sauce.

 

[RaySharpton]

Disneyland Walt’s Chili Recipe from Carnation Café

Walt’s Chili and Beans from Carnation Café at Disneyland Park

Serves 6 to 8

Ingredients:

• 1/4 cup olive oil, divided
• 3/4 pounds beef stew meat
• 1 small onion, diced
• 1 medium green pepper, diced
• 4 cloves garlic, minced
• 1 pound ground beef
• 1 tablespoon ground cumin
• 1 1/2 tablespoons chili powder
• 1 tablespoon onion powder
• 3/4 teaspoon cayenne pepper
• 3 tablespoons tomato paste
• 2 plum tomatoes, diced
• 1 (28 ounce) can diced tomatoes
• 2 tablespoons beef base
• 1 1/2 cups water
• 1 (14.5 ounce) can pinto beans, rinsed and drained
• Coarse salt, to taste

Garnish:

• 1/2 cup sour cream
• 1 cup shredded cheddar cheese
• 2 small tomatoes, diced

Directions:

1. Heat 2 tablespoons of the oil in large Dutch oven, over medium heat for 5 minutes. Add stew meat and sauté for 10 minutes, until meat is browned on all sides. Remove stew meat from pan and set aside.
2. Add the remaining 2 tablespoons of oil to pan, heat for 3 minutes over medium heat.
3. Add onions and green pepper. Sauté 8-10 minutes, until soft. Add garlic and sauté one minute longer, until garlic is fragrant.
4. Add ground beef. Cook, stirring occasionally to break up large chunks of beef, for 10-12 minutes, until beef is no longer pink. Drain excess fat.
5. Return stew meat to the Dutch oven with ground beef mixture. Add ground cumin, chili powder, onion powder, cayenne pepper, tomato paste, fresh diced plum tomatoes, diced can tomatoes, beef base, and water.
6. Bring chili to a simmer. Cover and simmer over low heat for 3 hours, until stew meat is tender.
7. Add pinto beans. Simmer for 10 minutes, until beans are warm.
8. Season with salt, as needed.
9. Garnish with sour cream, shredded cheddar cheese, and diced tomatoes.

 

[RaySharpton]

Apple Pie Recipe from Whispering Canyon Café

Apple Pie from Whispering Canyon Café at Disney’s Wilderness Lodge
Makes one 9-inch pie

PIE CRUST

• 4 tablespoons butter, cut into small pieces
• 1/4 cup shortening
• 1 3/4 cup all-purpose flour
• 4 teaspoons sugar
• 1/8 teaspoon coarse salt
• 1/3 cup 2% milk

APPLES

• 1 cup water
• 6 Granny Smith apples, peeled and sliced
• 2 teaspoons apple pie spice

APPLE PIE BATTER

• 1/2 cup butter, softened
• 2/3 cup sugar
• 2 egg
• 1 1/2 cups flour
• 1 1/2 teaspoons baking powder
• 1/8 teaspoon salt
• 1/4 cup heavy cream

FOR PIE CRUST:

1. Combine butter, shortening, flour, sugar, and salt in bowl of electric mixer fitted with a paddle attachment. Mix at medium speed until crumbly.
2. Add milk and mix until incorporated.
3. Wrap dough in plastic wrap and rest in refrigerator for 30 minutes.
4. Roll to 1/4-inch thickness and place in 9-inch pie plate.
5. Set aside.

FOR APPLES:

1. Bring water to simmer in large pot.
2. Place apples in a steamer basket and add to pot. Steam for 10 minutes. Remove from water.
3. Cool to room temperature and toss with apple pie spice.

FOR APPLE PIE BATTER:

1. Cream butter and sugar in bowl of stand mixer fitted with a paddle attachment until fluffy. Add eggs and mix until just incorporated.
2. Mix flour, baking powder, and salt in small bowl. Slowly add to mixer and beat on medium speed until combined.
3. Add cream and mix until smooth.
4. Set aside until ready to bake.

FOR APPLE PIE:

1. Preheat oven to 350°F. Place 1/2 cup apple pie batter on top of pie crust, spread until smooth. Top with apples and remaining apple pie batter.
2. Cover with foil and bake for 40 minutes. Remove foil and bake 20 more minutes, until golden brown.
3. Cool to room temperature before serving. If desired, top pie with sliced almonds and dust with confectioners’ sugar once cooled.

 

[RaySharpton]

B

ig Thunder Ranch Barbecue is sure to make mouths water. Follow the recipe below to make the spicy and sweet ribs

Ingredients
Citrus Roundup BBQ Rub 2 1/2 tablespoons lemon pepper 2 tablespoons seasoning salt 2 tablespoons paprika 1 tablespoon sugar 1 tablespoon brown sugar 1 tablespoon ground cumin 1 tablespoon chili powder 1 tablespoon garlic powder 1 tablespoon onion powder 1/4 tablespoon cayenne pepper Ribs 1 1/2 cups Citrus Roundup BBQ rub (recipe above) 1 (4-pound) rack pork spareribs, trimmed of excess fat 1/2 cup water 1 cup favorite barbecue sauce
Preparation Citrus Roundup BBQ Rub Combine all ingredients in a medium bowl. Stir to combine. Ribs Sprinkle Citrus BBQ rub on both sides of ribs, rubbing the meat to adhere. Cover with plastic wrap. Refrigerate for eight hours or overnight. Preheat oven to 350º F. Place ribs in a roasting pan or on a baking sheet and pour water into pan. Cover with foil and roast for one hour. Remove the pan from the oven and uncover. Pour off any excess water. Evenly coat top of ribs with barbecue sauce. Return pan to oven and roast for 30 more minutes. Remove the pan from the oven and cover lightly with foil. Let ribs rest for 10 minutes. Slice the ribs between each bone with a serrated knife. Serve immediately.

 

[RaySharpton]

Grey Stuff Recipe Inspired by the Ultimate “Grey Stuff” at Disney Parks

Grey Stuff Recipe Inspired by the Ultimate “Grey Stuff” at Disney Parks
Makes 12

Ingredients:

• 1 1/2 cups cold whole milk
• 1 (3.4 ounce) package instant vanilla pudding mix
• 15 chocolate sandwich cookies
• 1 (8 ounce) container whipped topping, thawed
• 3 tablespoons instant chocolate pudding mix
• 12 scalloped sugar cookies
• Edible sugar pearls

Directions:

1. Pour milk into large mixing bowl. Add instant vanilla pudding mix and whisk for 2 minutes until smooth and slightly thickened. Place in the refrigerator for 1-2 hours, until firm.
2. Place chocolate sandwich cookies in food processor and pulse until puréed.
3. Fold puréed cookies into pudding mix. Stir until fully mixed.
4. Add whipped topping and instant chocolate pudding. Stir until fully mixed.
5. Place in refrigerator and chill for one hour.
6. Spoon grey stuff into piping bag fitted with desired tip. Pipe grey stuff onto cookies. Top with sugar pearls.

 

[RaySharpton]

Turkey Pot Pie with Cheesy Biscuit Topping
A meal at Cinderella's Royal Table, inside Disney World's iconic Cinderella Castle, is a fairy-tale experience for even the most seasoned Mickey fan. Bring some of the magic into your own kitchen with this elevated comfort food, fit for any prince or princess in your own kingdom.

1/4 cup olive oil
1 cup small diced onion
1 cup small diced celery
1 cup small diced carrots
2 tablespoons minced garlic
1/3 cup plus 2 cups rice flour, divided
4 cups vegetable stock
5 cups cooked turkey cut into bite-sized cubes
1/4 teaspoon chopped fresh thyme
1/4 teaspoon chopped fresh sage
1 teaspoon freshly ground black pepper
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon black pepper
6 tablespoons (3/4 stick) unsalted butter, cold, cut into small pieces
1 cup coarsely shredded extra-sharp cheddar cheese
1/4 cup grated Parmesan cheese
1 1/2 cups heavy cream

Preheat oven to 350°F.

1. Heat oil in a large skillet over medium-low heat; add onion, celery, carrots, and garlic. Cook until vegetables are softened and onions are translucent, about 8 minutes.
2. Sprinkle with 1/2 cup rice flour and cook 2 minutes more. Raise heat to high and whisk in vegetable stock. When mixture simmers, add turkey, thyme, sage, and pepper. Simmer until thickened, 2 to 3 minutes.
3. Combine remaining 2 cups rice flour, baking powder, baking soda, salt, and pepper in the work bowl of a food processor. Pulse to combine. Add butter, cheddar, and Parmesan; pulse 4 or 5 times for 2 seconds each time, until butter is in pea-size pieces. Transfer mixture to a large bowl and stir in enough cream until dough holds together. (You may not use all of the cream.)
4. Pat or roll dough to 1-inch thickness on a lightly floured surface. Trim edges and cut into 6 squares.
5. Divide turkey mixture among 6 individual oven-safe dishes or ladle into one medium oven-safe casserole dish.
6. Top each individual dish with one biscuit, or top larger casserole dish with all biscuits, leaving a half-inch space between each biscuit.
7. Place casserole dish(es) on a baking sheet. Bake until biscuits are golden brown, 23 to 25 minutes.

Serves 8

 

[RaySharpton]

Cookie Fries Recipe from Beaches & Cream Soda Shop

INGREDIENTS

• 2 3/4 cup all-purpose flour
• 1/2 cup plus 1 tablespoon powdered sugar
• 1/2 cup plus one tablespoon plant-based margarine, softened
• 7 tablespoons warm water
• 5 tablespoons liquid egg substitute
• 1 tablespoon molasses
• 1/2 cup dairy-free mini chocolate chips

DIRECTIONS

1. Combine flour, powdered sugar, and plant-based margarine in bowl of electric mixer fitted with paddle attachment. Beat on medium speed until smooth.
2. In small bowl, combine warm water and egg substitute. Add egg substitute and molasses to mixer. Mix on medium speed until smooth.
3. Fold in chocolate chips.
4. Place in an 8×8-inch pan and refrigerate for 30 minutes.
5. Preheat oven to 325°F. Line two baking sheets with parchment paper or silicone baking mats.
6. Cut into 32 strips that are 1/4-inch wide and 4 inches long. Place 16 strips on each baking sheet.
7. Bake for 20-22 minutes, until crunchy.
8. Serve with your favorite plant-based chocolate, strawberry, and marshmallow dipping sauces.