Great Pretenders Just like Disney recipes
When you don't have the exact recipe, a creative cook develops their own or finds one similar. Here you will find some great recipes for treats similar to those served at Disney Theme Parks and Resorts. If we find the Disney Recipe, that will be posted too.
* Canadian Maple Mousse - NEW 6/01
* Pineapple Icee Whip
* "Beaver Tails"
* Soft Pretzels
* Rice Krispie Treats
* Funnel Cakes
* Creme Brulee
* Norwegian Christmas Pudding
* Oreo Cheesecake
* Moroccan Beef Briouats
* Rainforest Cafe Caribo Coconut Chicken
**Special Millenium desserts were popular at Epcot during the year 2000. Lots of people loved the maple butterfinger flavored mousse served at the Canadian pavillion. Here is one non-Disney recipe for that wonderful dessert.
Canadian Maple Mousse
1 envelope plus 2 tsp. unflavored gelatin
1/2 cup cold water
4 egg yolks, well beaten
1 cup pure maple syrup
1/2 cup light brown sugar *
4 egg whites
2 cup whipping cream, chilled
Sprinkle gelatin on water; let soften 5 minutes, then set cup in pan of hot water. Stir until gelatin dissolves. Add gelatin to beaten egg yolks, mix into maple syrup and cook over medium-low heat, stirring constantly, until mixture thickens and coats spoon. Do not let mixture
boil. Remove from heat and stir in brown sugar, blending well. Transfer to a large bowl and cool to room temperature. Beat egg whites until they form stiff peaks. Whip cream only until stiff enough to hold its shape. With rubber spatula, fold cream gently into maple syrup mixture. Then
fold in egg whites until whites no longer show. Spoon mousse mixture into individual chocolate cups or a 1 1/2 quart mold that has been rinsed in cold water. Cover top with plastic and chill at least 4 hours or until firm.
Serve with raspberry sauce and vanilla creme anglaise on the side.
* For a creamy butterfinger mousse: Add 1/2 C. finely crushed Butterfinger bars (instead of the brown sugar) to the cooked maple syrup mixture and stir until blended.
* For a crunchy butterfinger mousse: Add 1/2 C. crushed Butterfinger bars to the finished mousse mixture, before chilling. Eliminate brown sugar.
**In Adventureland a small oasis of refreshment awaits you, the Aloha Isle. It serves pineapple juice and other items, including the famous Dole Whips. This recipe, from Dole, makes a similar sherbet-like dessert. Serve it alone or swirled with softened vanilla ice cream.
Pineapple Icee Whip
Prep: 10 min.
Freeze: 3 hrs.
Makes: 8 servings
2 cans (20 oz. each) DOLE Crushed Pineapple
2 tablespoons lemon juice
2 tablespoons lime juice
1/3 cup sugar
1/2 cup chopped maraschino cherries, mini marshmallow or mini chocolate chips, (optional)
1-1/2 cups heavy whipping cream, whipped
Drain pineapple; reserve 2 tablespoons juice. Set aside.
Place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender or food processor container. Cover; blend until smooth. Stir in cherries or marshmallow or chips, if desired.
Pour into two 1-quart freezer zipped bags. Store bags flat in freezer. Freeze about 1-1/2 hours or until slushy.
Stir gently pineapple slush into whipped cream until just blended, in large bowl. Return to freezer until completely frozen, about 1 hour. Serve.
254 calories, 17g fat (10g sat.), 61mg cholesterol, 18mg sodium, 27g carbohydrate, 1g protein
**Outside of the Canadian Pavillion at Epcot World Showcase is a snack stand which serves Beaver Tails. These fried dough snacks are quite popular with guests and easy to make at home.
1 pkg frozen bread dough, thawed
oil or crisco for frying
Toppings: cinnamon/sugar, powdered sugar, honey, jam, chocolate syrup, etc.
Break off fistfulls of dough and shape into elongated slabs, the shape of your hand. Heat oil or crisco in a large, heavy fry pan. Drop dough, one or two at a time, into the hot oil and fry until both sides are golden brown. Drain on paper towels and serve with your choice of topping.
**Many visitors love these Mexican treats. Served as a long fried stick of dough, covered with cinnamon and sugar they are the perfect walk-about snack.
Churros (About 15 Or So)
1 cup water
1/2 Tbsp oil
1 cup flour
(oil for frying; cinnamon and granulated sugar for sprinkling)
Bring water, oil, and salt to boil in a saucepan. Add the flour all at
once, reduce heat, then stir (vigorously) with a wooden spoon until it
forms a ball. Let cool at bit, then put into a pastry bag with 1/2 in. star
tip. Heat 1/2 in. oil for frying. Squeeze dough into oil in 4 in strips.
(Do a few at a time.) When golden on one side, turn over.
Drain on paper towels, then sprinkle in cinnamon and sugar.
CHURROS 2 (SPANISH DOUGHNUTS)
Yield: 24 Servings
1/4 c Butter or margarine Cut into small pieces
1/8 ts Salt
1 1/4 c All purpose flour sifted
1/4 ts Vanilla extract
Salad oil for deep frying
1/2 ts Cinnamon
1/2 c Sugar
In a medium saucepan combine butter with 1/2 cup water. Stir over low heat until butter is melted. Bring just to boiling; add salt and remove from heat. Add flour all a once; beat very hard with a wooden spoon. over low heat beat until very smooth-about 2 minutes. Remove from heat; let cool slightly. Beat in eggs one at a time beating well after each addition. Add vanilla. Continue beating until mixture has a satinlike sheen. Meanwhile in a deep skillet or deep fryer slowly heat salad oil (at least 1-1/2 inch) to 380*F on deep fry thermometer. Press the doughnut mixture through a large pastry bag with a large fluted tip 1/2 inch wide. With wet scissors cut batter into 2 inch lengths as it drops into hot oil. Deep fry a few at a time 2 minutes on each side or until golden-brown. Lift out with slotted spoon; drain well on paper towels. Meanwhile combine cinnamon and sugar in a medium bowl. Toss drained doughnuts in sugar mixture to coat well. Serve warm.
Source: McCalls "World-Wide Cooking
**Soft pretzels are sold in the theme parks and come in savory and sweet versions. People (and seagulls) love them.
Homemade Soft Pretzels
2 cups hot water
1 Tbs. sugar
1 1/4 oz. envelope active dry yeast
1 Tbs. sugar
5-6 cups all-purpose flour
1 Tbs. salt
2 tsp. canola oil
2 Tbs. baking soda
Toppings: coarse salt, cinnamon/sugar, mustard, toasted almond slices, vanilla/sugar icing
Using an electric mixer, fitted with a dough hook, place the hot water in bowl add 1 Tbs. sugar and let dissolve. Sprinkle
the yeast over and let it dissolve. Add the flour and salt slowly until comb ined, about 30 seconds. Continue to beat on
medium speed until sides pull away from bowl. If dough is sticky, add more flour. Transfer to floured board and knead 10
times until smooth. Pour oil into bowl and swirl to coat sides. Place dough in the bowl and place in a warm spot and let
rise to double its size. Punch dough down and divide into 16 pieces. Roll one piece of dough at a time to 18" strips. Twist
into pretzel shape. Fill a large shallow pot with 2" of water and add baking soda. Place pretzels into water and poach one
minute. Remove and place onto cookie sheet. Brush pretzels with beaten egg and bake at 450 degrees for 12-15 minutes
until golden. To top, spray with water or cooking spray and roll into salt or cinnamon sugar or top with vanilla icing and toasted almond slices.
**What would a stroll down Main Street be like without a Rice Krispie Treat. WDW serves them in several varieties. This is the Original version from Kellogg's.
Kellogg's® Rice Krispies Treats®
3 tablespoons margarine or butter
1 package (10 oz. about 40) regular marshmallows
or 4 cups miniature marshmallows
6 cups KELLOGG'S® RICE KRISPIES® cereal
1. Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.
3. Using buttered spatula or waxed paper, press mixture evenly into 13 x 9 x 2-inch pan coated with cooking spray. Cut into 2-inch squares when cool. Best if served the same day.
In a microwave safe bowl, heat margarine and marshmallows at HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above.
Microwave cooking times may vary.
For best results, use fresh marshmallows.
1 jar (7 oz.) marshmallow creme can be substituted for marshmallows.
Diet, reduced calorie or tub margarine is not recommended.
Store no more than two days in airtight container.
Yield: 24 squares
**Outside of the American Adventure is a stand which sells these fried treats. The smell is wonderful and the "cakes" are as big as a plate. Try them topped with strawberries and whipped cream.
Penn Dutch Funnel Cake
Yield: 1 batch
1 1/3 c Flour
1/4 ts Salt
1/2 ts Soda
2 T Sugar
3/4 ts Baking powder
1 Egg; beaten
2/3 c Milk; or more as needed
Oil; for frying
Into a large bowl, sift together the dry ingredients. In another
bowl, beat the egg and milk together. Add to the dry ingredients,
and beat until smooth.
Fill a skillet or pan with 1 inch of cooking oil and heat to a
temperature of 375 F. Now cover the small hole of a clean funnel
with a finger. Then fill the funnel with the batter. Carefully move
your finger away from the hole in the funnel, allowing the batter to
flow into the skillet. Move the funnel to form patterns with the
batter. Fry until golden brown, about 1 or 2 minutes, turning once
with two spatulas. Remove to paper toweling to drain. Place on a
plate and sprinkle with powdered sugar. Serve hot. Repeat the process
until all of the batter is used up.
Source: Austin American-Statesman
**This rich dessert is served at various locations throughout Walt Disneyworld, from its restaurants to its bakeries within the parks. Creme Brulee is a rich custard made with cream, egg yolks, flavorings and topped with caramelized sugar. This recipe, from the book Classic Home Desserts (Richard Sax) makes a classic vanilla version.
4 C. heavy cream
1 vanilla bean, split lengthwise
8 large egg yolks
1/2 C. sugar
3/4 C. packed light brown sugar, or to taste
In a small saucepan, scald the cream with the vanilla bean over medium heat. Remove from the heat ( if time, let the vanilla bean steep in the cream for 30 to 60 minutes. Reheat before proceeding.) Place eight 6-ounce ramekins in a roasting pan; set aside.
Preheat the oven to 300 degrees F, with a rack in the center. In a small bowl, whisk the egg yolks just until blended. Slowly whisk in the sugar. Remove the vanilla bean from the hot cream and scrape the seeds into the cream. Slowly beat the hot cream into the yolks, whisking all the time. Strain the mixture through a fine sieve into a large measuring cup or pitcher. Pour the custard into the ramekins.
Place the roasting pan on the center rack of the oven. Pour in enough hot tap water to reach about halfway up the sides of the ramekins. Bake until the custards are just set, about 30 minutes (the timing can vary based on the depth of the ramekins). Remove the custards from their water bath and place on a wire rack until cooked.
Refrigerate the custards until very cold, at least 3 hours. Shortly before serving, preheat the broiler with the rack about 3 inches from the heat. Sieve a thin, even layer of the brown sugar over the custards. Place under the broiler just until the sugar melts, usually less than 1 minute (watch carefully to prevent burning). Serve immediately.
**The Rose And Crown Pub, in the United Kingdom Pavillion, serves a lucious English Trifle for dessert. The following recipe makes one large trifle to serve 12 people. You can also make individual servings, like the restaurant does, by layering the mixture in clear cups.
Yield: 12 servings
1 cup Sugar
6 Tbsp Hot water
1/4 tsp Lemon extract
1 cup Flour
1 1/2 tsp Baking powder
1/4 tsp Salt
1/4 cup Sugar
1/8 tsp Salt
2 cup Milk, scalded
1/2 tsp Vanilla
1 lb Raspberry jam
4 cup Strawberries - washed and hulled
6 Tbsp Sweet sherry
1 cup Whipping cream; whipped
Beat 2 egg yolks until thick and lemon-colored. Add 1/2 cup sugar
gradually and continue beating. Slowly add hot water, then add
remaining 1/2 cup sugar and lemon extract. Beat 2 egg whites until
stiff and fold in. Sift flour with baking powder and 1/4 teaspoon
salt and add. Turn batter into ungreased 9-inch square cake pan and
bake at 350F 25 minutes. Invert pan on rack and let stand until cake
is cold. Loosen with spatula and carefully remove cake from pan.
Meanwhile, to make custard, beat 3 eggs lightly. Add 1/4 cup sugar
and 1/8 teaspoon salt. Add milk, stirring constantly. Cook, stirring,
in top of double boiler over hot, not boiling, water until mixture
coats spoon, about 7 to 10 minutes. Add vanilla and cool.
To assemble trifle, slice cake in halves horizontally. Spread each
half with jam. Cut in 1-inch cubes. Reserve a few strawberries for
garnish and slice remaining. Place 1/3 of berries in 2-quart bowl and
sprinkle lightly with sugar. Top with 1/3 of cake cubes. Sprinkle
with 2 tablespoons sherry, then pour 1/3 of custard over cake.
Continue layering until berries, cake, sherry and custard are used
up. Cover and refrigerate overnight. Before serving, top with whipped
cream and reserved whole berries. Sprinkle with almonds.
Source: The Los Angeles Times
**During a May trip to WDW, Akershus served a special porridge served during the holidays. It was very much like a warm sour cream soup, garnished with cinnamon and raisins. A search for a similar recipe came up with this version, served at Christmas time in Norway.
Rommegrot--Norwegian Christmas Pudding
2 pints sour cream, preferably the richest (with the highest butterfat) you can find
11-12 Tbsp. all-purpose flour to thicken
2-3 cups hot milk
1/2 tsp. salt or to taste
1 tsp. sugar or to taste
Place the sour cream in a heavy-bottomed saucepan and bring to a simmer over medium heat, stirring constantly. Turn down heat and allow to barely simmer for 1 hour, uncovered, to reduce slightly. It must not boil. Use a heat diffuser for this process. Using a flour sifter or strainer, slowly add enough flour to thicken the cream. I use about 11-12 Tbsp. for a very thick pudding.
Using a wire whisk, whip in the flour 1 Tbsp. at a time. The cream will thicken and start to pull away from the sides of the pan. If the sour cream is very rich, the butter will now begin to form and rise tot he top. Remove this with a spoon and set it aside. Stir in enough hot milk to obtain a porridge-like consistency. Add sugar and salt to taste. Serve in bowls with melted butter, sugar, and cinnamon on top.
Source: Jeff Smith's _On Our Immigrant Ancestors, in the section under Norwegian immigrants.
Located inside DisneyQuest is an eatery known as the Cheesecake Factory. It serves all sorts of sandwiches and, of course, many varieties of cheesecakes. This recipe is based on one of their best-sellers.
"Cheesecake Factory" Bakery Oreo Cheesecake
1 1/2 C. Oreo Cookie Crumbs (about 23 Oreo cookies finely chopped)
2 Tbsp. Melted Butter
9" Spring Form Pan (buttered on bottom and sides)
1 1/2 lb. Cream Cheese
1 C. Sugar
5 Large Eggs
1/4 tsp. Salt
2 tsp. Vanilla
1/4 C Flour
8 oz Sour Cream
5 Oreo Cookies (coarsely chopped for the batter)
10 Coarsely Chopped Oreo Cookies for the Top of Cheese Cake
Mix melted butter with Oreo crumbs and press in spring pan cover the bottom and 1 1/2" up the sides with crumbs, set aside.
All Ingredients need to be at room temperature before begining. Beat cream cheese until light and fluffy. Keep mixer on a low setting during the mixing and beating process. Add sugar gradually and continue beating cream cheese until mixed through. Add eggs one at a time and continue to beat until blended. Measure the vanilla, salt and flour, pour into cream cheese and egg mixture and beat until smooth. Add the sour cream and beat well. Turn off the mixer and stir in the coarsely chopped oreo cookies with a spoon.
Pour cream cheese into the spring pan and place the nine coarsely chopped Oreo Cookies on to of the cream mixture. Place pan on the top rack and in the middle of a preheated oven at 325 decrees and bake for one hour and 15 minutes. When time is up prop the oven door open and let the cheese cake stay in the oven for one hour. Remove from oven and let cool enough to place in the refrigerator for 24 hours. It is worth the anticipation. A cheese cake should season. The flavor ripens and becomes enriched.
**Morocco, in World Showcase, serves some of the most exotic cuisine available at Walt Disneyworld. Spices of all kinds are found in appetizers, main dishes and desserts. Serve up something different tonight (belly dancing is optional).
Here are a few recipes for items similar to those found in Morocco/Epcot:
Moroccan Beef Briouats (bree-wats)
1 lb lean ground beef
1 medium onion, grated (1/2 C.)
1/2 t. ground cinnamon
1/2 t. salt
1/4 t. black pepper
1/4 t. Harissa *
1/4 t. tumeric
3 sprigs fresh coriander, chopped fine
juice of 1 lemon
2 T. vegetable oil
1 egg, beaten
1 lb fillo sheets, 12X17" each
vegeatble oil for frying
Put all the ingredients, except the egg, in a skillet and stir-fry over low heat for 10 minutes to evaporate the moisture. The mixture should be dry. Cool well. Add the egg and mix.
Briouats may be formed into triangles or cigar shapes and then fried until golden.
Take several fillo sheets and divide them in half lengthwise and crosswise so that you have sheets that are 6 inches wide by 8.5 inches long. Fold them lengthwise so that you have fillo strips 3 inches wide.
Take a heaping teaspoon of filling and put in the lower left side of the fillo. Fold it over to the right to make a triangle. Then fold it over to the left and to the right again until you have folded the entire sheet into a triangle. Seal the package with beaten egg or a light mixture of flour and water.
Heat oil in a skillet, over low/medium heat, and brown pastries for about 2 minutes.
Take 1 fillo sheet, cut 6 inches wide by 8.5 inches long, and on the short end nearest you put 1 tablespoon of the filling. Fold the long left and right sides of the fillo over to meet in the center into a cigar shape 3 inches wide, covering the filling. Fold the short end near you over once firmly. Then fold it two times more to shape the cigar. Seal the final fold with beaten egg or flour paste.
Fry in oil about 3 minutes.
1 lb dried red chili peppers
1 T. ground cumin
1/4 C. white vinegar
10 cloves garlic
1/2 t. salt
1/4 C. corn oil
Soak the chili peppers in water for 2 hours and drain. Open the peppers and remove and discard the seeds and stems.
Mix all the remaining ingredients with the peppers in a food processor, grinding until smooth but not excessively so. Store in a glass bottle in the refrigerator. Makes 2 cups.
Source: The Great Book of Couscous ( Copeland Marks)
**Where else can you dine within the rainforest, yet be minutes from a Disney adventure! The Rainforest Cafe operates two popular, theme restaurants at Walt Disney World.
Rainforest Cafe Caribo Coconut Chicken with Honey Mustard Sauce
Serving Size: 4-6
1 1/2 lbs. Chicken Breast (boneless,skinless, 1/3" - 1/2" thick)
2 tsp. Salt
2 tsp. Sugar
2 C. Flaked Coconut
1 C. Corn Starch
1/4 C. Flour
2 Eggs (beaten)
1/4 C. Water
Deep fryer or deep skillet
Vegetable Oil (for deep frying)
Rainforst Cafe Honey Mustard Dressing
Trim chicken breast so the pieces will measure 4" long and about 2 1/2" wide. Sprinkles sugar and salt over chicken breast and place in a zip lock bag and marinate in refrigerator for 4 hours.
When chicken breast are ready to be prepared, rinse lightly and drain. Place coconut,corn starch, and flour in a bowl and mix well.
In separate bowl place beaten eggs and add water, blend well. Have oil hot and ready to fry chicken breast. Dip chicken breast in egg wash and then place chicken breast in coconut mixture, coated well. Carefully place chicken in hot oil and cook until lightly golden. Remove and place on a paper towel. When frying chicken do not crowd and keep a check on the oil so it does not burn.
The coconut chicken was served with the honey mustard on top of the chicken pieces, we have elected to serve the sauce on the side. For presentation and tasty side compliment. Slice a ripe pineapple in 1/8" pieces and cut the round slices in half. Lightly sauté the pineapple in a non stick sauce pan that has been sprayed with a non stick spray just until heated through. The pineapple will turn more intense yellow. Serving fresh sautéed pineapple is also great with a pork entrée.
Rainforest Cafe Honey Mustard Dressing
This sauce can be used on a variety of meats, and even salads.
1/3 C. Honey Mustard (French's)
1/4 C. Mayonnaise
1/4 tsp. Cayenne Pepper
Mix mustard, mayonnaise and cayenne pepper together and blend well. Place in a covered container and refrigerate until ready to use.
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