Disneyland Recipes

Main Street USA

Breakfast Potatoes | Chocolate and Coffee Yule Log | Cinnamon Rolls
Fantasia Cheesecake | German Chocolate Cake
Pumpkin Muffins with Cream Cheese Icing

Adventureland
Jungle Julep | Korean Sauce (Beef Dip) | Safari Skewers | Spicy Beef Skewers
Tahitian Sauce (Chicken Dip) | Tonkatsu Sauce (Chicken Marinade)

New Orleans Square
Caesar Salad | Chocolate Mousse | Choux Fritters | Clam Chowder | Jambalaya
Mint Julep | Monte Cristo Sandwich | Pork Loin with Root Beer Spiced Apples
White Godiva, Dark Chocolate Celebration Recipe

Frontierland
Corn Bread with Honey Butter

Tomorrowland
Count Down Chicken Fusilli

Disneyland Hotel
Banana Bread | Chocolate Souffle | Oatmeal Raisin Cookies

Disney Cookbooks
Disney California Adventure Park Recipes
Fun Disneyland Lenses

Breakfast Potatoes

Carnation Café

Ingredients:

3 c. red potatoes, cut in 3/4" cubes
1/3 c. onions, diced
5 T. green bell peppers, diced
4 T. red bell peppers, diced
1 T. butter
1/2 t. parsley flakes
2 t. garlic powder
1/2 t. seasoned salt
Black pepper to taste
Oil for frying

Preparation:

In a deep fryer or skillet with 1-2 inches of oil, fry potatoes until golden brown; drain and set aside. Sauté onions and bell peppers in butter. Mix in potatoes. Add parsley, garlic powder, seasoned salt and black pepper. Serves 4-6.

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Chocolate and Coffee Yule Log

Disneyland Holiday Recipe

Makes 1 - 15 inch Yule Log

INGREDIENTS:

Kahlúa Simple Syrup
1 cup granulated sugar
1 cup water
3 tablespoons Kahlúa Liqueur

Biscuit Roulade
1/2 cup pastry flour or all-purpose flour, sifted
1 teaspoon baking powder, sifted
1/4 cup cocoa, sifted
4 egg yolks, room temperature
1 cup sugar, divided
4 egg whites, room temperature

Coffee Buttercream
1 cup water, divided
3 tablespoons coffee grinds
1 cup fine granulated sugar
5 large egg whites, room temperature
1 1/2 cups unsalted butter, cold and cubed
2 teaspoons vanilla extract

Chocolate Ganache
11 ounces dark chocolate (58% cacao)
1 tablespoon butter
2 teaspoons honey
1 cup heavy whipping cream

DIRECTIONS:

For Kahlúa Simple Syrup:
1. Place the granulated sugar and water in a small sauce pan over medium heat and whisk until the sugar is completely dissolved. Bring to a boil, then remove from heat and add the Kahlúa.
2. Stir to combine and allow syrup to cool completely.

For Biscuit Roulade:
1. Preheat oven to 375º F. Butter and flour a 15x10x1-inch jelly-roll pan. Line bottom with parchment paper. Butter and flour parchment paper also.
2. Combine flour, baking powder, and cocoa in a small mixing bowl, set aside.
3. Beat egg yolks in a medium mixing bowl with an electric mixer on high speed for 5 minutes, or until thick and lemon colored. Gradually add 1/2 cup of the sugar, beating on high speed till the sugar is dissolved. Thoroughly wash and dry the beaters.
4. Beat egg whites in a large mixing bowl with an electric mixer on medium speed for 5 minutes, or until soft peaks form. Slowly add the remaining 1/2 cup of sugar, beating on medium speed till stiff peaks form.
5. Carefully fold egg yolk mixture into the egg whites, using a rubber spatula. Once all the egg yolk mixture has been incorporated, sprinkle the flour mixture over the egg mixture and fold in gently just to combine.
6. Spread batter evenly into the prepared jelly-roll pan. Bake for 12 to 15 minutes, or until the cake springs back when lightly touched near the center.
7. Lay out a clean, thin cotton kitchen towel on a work surface; dust with confectioners' sugar on the top, set aside.
8. Immediately after removing the cake from the oven, loosen the edges of the cake from the pan using a knife.
9. Turn cake out onto the sugared kitchen towel, parchment paper side up. Carefully pull off the parchment paper.
10. Fold towel over the longest side of the cake and roll up the cake with the towel inside.
11. Cool on a rack with the seam side down.

For Coffee Buttercream:
1. Bring 1/2 cup of water to a boil in a small saucepan over high heat. Remove from heat and add coffee grinds; allow to steep for 5 minutes. Strain through a coffee filter into a small bowl and set coffee concentrate aside.
2. Mix the remaining 1/2 cup of water and sugar in a heavy 2-quart saucepan over medium-high heat. Clip a candy thermometer to the pan and heat to 240º, soft-ball stage (18-20 minutes). Keep the edge of the saucepan clean by brushing it with a pastry brush moistened with water as needed.
3. Once the temperature reaches 240º, remove the candy thermometer and remove from heat.
4. Beat egg whites in a large mixing bowl with an electric mixer on medium speed for 5 minutes, or until soft peaks form. Gradually pour the hot mixture in a thin stream over the whites while continuing to beat the mixture for 2-3 minutes. Scrape the sides of the bowl as needed and continue to beat until a meringue forms.
5. Add the butter all at once, and beat on medium speed until incorporated. Increase speed to high and continue beating for 8-10 minutes, or until smooth and shiny. Add vanilla extract and coffee concentrate, mix for one minute until combined. Set aside.

For Chocolate Ganache:
1. Place the chocolate, butter, and honey in a large mixing bowl and set aside.
2. Heat the whipping cream in a small saucepan over medium heat for 2-3 minutes, or until it begins to boil. Remove from heat and pour cream into the chocolate mixture. Whisk until smooth.
3. Set aside and allow the ganache to come to room temperature.

To Assemble:
1. Unroll cake, remove towel. Using a pastry brush, "baste" the cake with the Kahlúa simple syrup.
2. Evenly spread the coffee buttercream over cake to within 1 inch of the edges. Re-roll the cake to form the "log." Place, seam-side down, on a serving platter.
3. Spread the chocolate ganache over the top and sides of the cake.
4. Score ganache with the tines of a fork to resemble the bark on a log.
5. Decorate as desired and refrigerate for an hour to let the ganache set.

Cook's Notes: Make sure you butter and flour the parchment paper after putting it on the jelly-roll pan. This will make it easier to remove the paper from the cake when cooked.
Always thoroughly clean and dry your electric mixer beaters before using them for another procedure-especially when working with egg whites. If the beaters have any residue or water on them, the egg whites will not form as needed.
You can decorate the Yule Log with meringue mushrooms, flowers, and leaves.

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Cinnamon Rolls

Blue Ribbon Bakery

1/2 c. warm water
2 packages yeast
2 T. sugar
1 (3 1/2 oz.) package instant vanilla pudding
2 c. milk
1/2 c. unsalted butter, melted
2 large eggs, beaten
1 t. salt
8 c. all-purpose flour
1 c. unsalted butter, melted
2 c. brown sugar
2 T. cinnamon

In small bowl, combine water, yeast, and sugar. Stir until dissolved. Set
aside.

In large bowl, mix pudding according to package instructions with milk. To
this add 1/2 cup melted butter, egg and salt. Mix well, then add yeast
mixture and blend well. Gradually add flour and knead until smooth. Place in
a very large greased bowl. Cover and let rise in a warm place until double
in size. Punch down and let rise again for second time.

Roll dough on a very large floured surface. Dough should roll out to a long
rectangle, about 34 x 21 inches in size. Take the 1 cup of melted butter and
spread over entire dough surface, using a pastry brush.

In small bowl, mix together the brown sugar and cinnamon. Sprinkle over top
of buttered dough. Roll dough up like a jelly roll.

Measure dough every 2 inches and cut with a knife. Take each roll into the
palm of your hand and gently pack the roll (this keeps it from coming apart
during baking).

Place each roll in a buttered baking pan and allow to rise in a warm place
for about 20 minutes. Bake in a preheated 350 degree oven until golden brown in
color, about 15-20 minutes. Frost rolls while still warm.

Cream Cheese Frosting:
1 8-oz. package cream cheese, softened (room temperature)
1/2 c. unsalted butter, softened
1 t. pure vanilla extract
3 c. powdered sugar
2 T. milk

In mixing bowl, combine all ingredients and mix until smooth. Spread on the
very warm rolls.

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Fantasia Cheesecake

Plaza Inn

Yield: 1 9-inch cheesecake

Graham Cracker Crust:
1 c. graham cracker crumbs
1 T. sugar
4 T. butter or margarine, melted

Grease bottom and sides of a 9-inch springform pan. Combine all ingredients and blend well. Press crumb mixture into bottom of pan. Set aside.

Filling:
4 8-ounce packages cream cheese
2 c. sugar
1/8 t. salt
½ t. lemon extract
4 eggs

Preheat oven to 350 degrees. Mix cream cheese, sugar, salt, and lemon extract until smooth. Add eggs, one at a time, blending well after each addition. Do not overmix batter. Pour into prepared cake pan and bake for 45-50 minutes or until cheesecake is set. Remove from oven and cool on a wire rack for 30 minutes. Refrigerate for several hours before serving.

Sour Cream Topping:
1 c. sour cream
2 T. sugar
Fresh fruit or fruit pie filling, if desired
Whipped cream, if desired

Mix sour cream and sugar together and spoon over cheesecake. Decorate with slices of fresh fruit, canned fruit topping, or whipped cream, if desired.

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German Chocolate Cake

Plaza Inn

Ingredients:

1 ¼ c. sugar
½ c. shortening
2 eggs
¼ t. salt
1 ¾ c. cake flour
2 T. unsweetened cocoa
½ t. baking soda
1 t. baking powder
1 c. buttermilk
4 egg whites
¼ c. sugar

Directions

Grease and flour three 9-inch round cake pans and set aside.
In a mixing bowl, combine sugar, shortening, eggs, and salt and blend until light and fluffy. Sift together cake flour, cocoa, soda, and baking powder. Add to shortening mixture alternately with buttermilk until thoroughly blended.
Preheat oven to 350 degrees.
Beat egg whites separately with ¼ c. sugar until very stiff peaks form. Then gently fold egg whites into chocolate cake mixture. Divide batter evenly among the three cake pans and bake for 20 to 25 minutes, or until tops of cakes spring back when pressed lightly with a finger.
Cool layers on wire racks for 10 minutes before removing from pans. Cool completely.

Frosting:
1 c. evaporated milk
1 ½ c. sugar
1 c. butter, softened
3 egg yolks
¼ t. vanilla
1 ½ c. chopped pecans
1 ½ c. flaked coconut

Combine milk, sugar, butter, and egg yolks in a saucepan. Cook and stir over medium heat until mixture comes to a boil and is thickened (about 10 minutes). Add vanilla, pecans, and coconut. Stir until cool and of smooth spreading consistency. Frost the top of each cake layer generously with topping. Stack layers evenly and frost sides.

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Pumpkin Muffins with Cream Cheese Icing

Disneyland Holiday Muffin, Blue Ribbon Bakery

Ingredients:

2 c. pumpkin purée (canned)
1½ c. granulated sugar
3 large eggs
¾ c. canola oil
1½ t. vanilla extract
1 c. all-purpose flour
¾ t. salt
1½ t. baking powder
¾ t. baking soda
¾ t. cinnamon
¾ t. ground cloves
¼ t. ground nutmeg
½ c. raisins

Preparation:

Preheat oven to 325ºF.
In a large mixing bowl, whisk together pumpkin, sugar, eggs, oil and vanilla until well blended.
Sift together flour, salt, baking powder, baking soda, cinnamon, cloves and nutmeg over the pumpkin mixture and whisk until just blended. Over mixing may result in less tender muffins.
Fold in the raisins until evenly distributed.
Portion mixture into muffin pans and bake at 325ºF for 25 minutes.
Insert a toothpick into center of muffin and remove. If toothpick is clean, the muffins are ready. If not, allow muffins to cook an additional 1-2 minutes or until toothpick is clean.
Allow muffins to cool for 30-60 minutes.

Cream Cheese Icing:

1 c. unsalted butter
1½ c. cream cheese
1 t. vanilla extract
2 c. powdered sugar
½ t. cinnamon

Allow cream cheese and butter to soften at room temperature for about an hour.
Mix cream cheese and butter together until smooth.
Add vanilla extract, powdered sugar and cinnamon, and mix until well blended.
Remove from mixer, and cover and refrigerate until needed.
Fill a pastry bag fitted with a star tip with icing. Poke a hole into the center of each cooled muffin and squeeze icing directly into the middle of the muffin, finishing with a rosette on the top.

Yield: Approx. 2 dozen

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Jungle Julep

Tahitian Terrace

Ingredients

½ c. sugar
5 c. cold water
½ c. pineapple juice
3 T. lemon juice
2 T. grape juice concentrate
2 T. sweetened orange powdered drink mix
1 ½ T. grenadine

Preparation

In a large pitcher, mix the sugar with the water until it is completely dissolved. Stir in the remaining ingredients. Chill. May be served over ice. Makes 1 ½ quarts.

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Korean Sauce (Beef Dip)

Bengal Barbecue

Ingredients

1 c. Soy Sauce
1½ c. Water
1 T. Ground Black Pepper
3 T. Sesame Seed Oil
1 t. Ground Red Pepper
½ t. Cayenne Pepper
1 T. Fresh Garlic
1 T. Corn Starch

Preparation

Mix all ingredients except corn starch.
Bring to a slow boil over medium heat.
Add corn starch to thicken.

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Safari Skewers

Bengal Barbecue

Ingredients

1 pound fresh asparagus (thick stalks)
1 pound bacon (regular cut)
1 lemon
Skewers

Preparation

Cut asparagus and bacon into thirds. Wrap bacon around asparagus pieces, and skewer (place the pieces on horizontally and not lengthwise - be sure to pierce the end of the bacon to prevent it from unraveling).

Place on outdoor grill, turning frequently. Squeeze some lemon juice over the skewers while grilling.

Skewers are done when bacon is thoroughly cooked, and slightly charred around the edges.

Squeeze some extra lemon upon removing from the grill.

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Spicy Beef Skewers

Bengal Barbecue

Ingredients

1 c. Soy Sauce
1 1/2 c. Water
1 T. Ground Black Pepper
3 T. Sesame Seed Oil
1 t. Ground Red Pepper
1/2 t. Cayenne Pepper
1 T. Granulated Garlic
3 T. Cornstarch
18 1-oz. pieces Sirloin Beef Chunks
6 Bamboo Skewers

Preparation

Combine all of the ingredients above and bring to a boil, adding cornstarch to thicken. Soak the bamboo skewers in water to avoid burning. Place 3 pieces of beef on each skewer and cook on the grill 3 minutes on each side or until desired doneness. Brush with sauce and serve.

Yield: 2 3/4 cups sauce
Servings: 6

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Tahitian Sauce (Chicken Dip)

Bengal Barbecue

Ingredients

4 Whole Cloves
1 T. Red Wine Vinegar
1 c. Ketchup
½ c. Crushed Pineapple
½ c. Pineapple Juice
½ c. Brown Sugar
½ c. Soy Sauce
¼ c. Orange Juice Concentrate
3 T. Water

Preparation

Simmer cloves in vinegar for 5-10 minutes. Strain cloves and add other ingredients.
Bring mixture to slow boil over medium heat.

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Tonkatsu Sauce (Chicken Marinade)

Bengal Barbecue

Ingredients

1 c. Teriyaki Sauce
1 c. Soy Sauce
1 T. Red Wine Vinegar
1 c. Brown Sugar
½ c. Sherry Cooking Wine
2 Whole Bay Leaves
1 T. Ground Black Pepper
3 T. Grated Fresh Ginger Root
2 T. Fresh Garlic, finely minced

Preparation

Mix ingredients and marinate chicken overnight in your refrigerator.

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Caesar Salad

Blue Bayou, Club 33

Ingredients

1 clove garlic, finely minced
1 t. Worcestershire sauce
3 T. vinegar
1 egg, coddled (cooked in shell for 1 minute)
3/4 t. Dijon Mustard
1 head romaine lettuce, torn into 2-inch pieces
1/2 c. croutons
1/2 lemon
Parmesan cheese
Pepper, freshly ground

Preparation

In a small bowl, combine garlic, Worcestershire sauce, vinegar, and egg. Add pepper to taste and mix well. Clean lettuce and dry on paper towels. Place lettuce in a large bowl and squeeze the juice of ½ lemon over the greens; mix lightly. Add dressing and toss lettuce, coating each piece well. Add croutons and sprinkle entire salad with Parmesan cheese. Toss again and serve immediately.

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Chocolate Mousse

Blue Bayou

Ingredients

12 oz. Bittersweet Chocolate
4 oz. Unsalted Butter
5 oz. Egg Whites
2 oz. Sugar
3 1/2 c. Heavy Cream

Directions

In a double boiler combine chocolate and butter, stirring until melted.
Whip cream and sugar until light and fluffy; set aside. Beat egg whites at
high speed until soft peaks form. Using a wire whisk combine egg whites
with the melted chocolate and then with the whipped cream. Cover and
refrigerate overnight.

Yield: 8 cups.

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Choux Fritters

Royal Street Veranda
Mint Julep Bar

Ingredients

1/2 c. butter or margarine
1 c. water, boiling
1/4 t. salt
1 3/4 c. all-purpose flour
4 eggs
4 c. vegetable oil
granulated sugar

Directions

Melt butter in boiling water on high heat. Reduce heat to medium; add salt and flour and beat vigorously until mixture leaves sides of pan. Remove from heat immediately.
Transfer mixture to mixing bowl and cool slightly. Add eggs, one at a time, beating vigorously after each addition.

Heat oil to 375°
Dip tablespoon first in oil then fill with batter. Drop into hot oil. Do not crowd pan. Cook fritters until browned on all sides, turning to brown evenly.
Remove with slotted spoon and drain on paper towels. Roll in sugar.
Best when served hot.
Yield: 3 dozen

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Clam Chowder

Café Orleans
French Market Restaurant
Royal Street Veranda

Ingredients

1/4 lb. butter
1 1/2 c. chopped onion
1 c. chopped celery
3/4 c. all purpose flour
1 quart milk
1 1/2 c. chopped clams, reserving juice
1/2 c. chopped green bell pepper
1/2 c. chopped red bell pepper
1 cube instant chicken broth
3/4 t. salt
1/4 t. white pepper
1/4 t. thyme
1 1/2 c. cooked and diced potatoes

Directions

In a medium saucepan, melt butter; add onions, celery, red and green peppers and thyme. Saute until tender. Add flour and chicken broth cube; cook over low heat for 5-10 minutes.
Add milk and reserved clam juice. Simmer for 20 minutes, stirring constantly. Add clams, potatoes, salt and pepper. Simmer for 5 minutes over low heat.
Yield: 4-6 servings.

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Jambalaya

Blue Bayou, French Market Restaurant

Ingredients

1 lb boneless fresh pork, diced into 1/2 inch cubes
3 T. vegetable oil
1/4 t. black pepper, freshly ground
1/4 t. thyme, dried
1/4 t. garlic powder
1 16-oz. can tomatoes, crushed
4 c. water
1 1/4 c. rice, uncooked
2 chicken bouillon cubes
1 1/2 c. onion, diced
1 c. celery, diced
1 c. green bell pepper, diced
3/4 c. zucchini, diced
1 t. yellow chili pepper
1/4 c. scallions, chopped
1 T. parsley, chopped
1 c. ham, diced
1 c. Polish sausage, cooked & diced
1 c. Italian sausage, cooked & diced
1 c. okra, frozen, cut
1 1/2 c. small shrimp, cooked

Directions

In a large saucepan, sauté pork in oil over medium heat for 15 minutes, stirring occasionally.
Add pepper, thyme, garlic powder, and tomatoes. Cover and cook for 15 minutes.
Add water, rice, bouillon cubes, onions, celery, green pepper, zucchini, chili peppers, scallions, and parsley. Bring to a boil.
Stir to blend ingredients, cover and simmer for 10 to 15 minutes. Stir once or twice and add remaining meat ingredients.
Cook for another 10 minutes and add okra and shrimp.
Heat well and serve hot.
Yield: 6-8 servings

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Mint Julep

Mint Julep Bar

Ingredients

1 c. Sugar
3 t. Lime Juice Concentrate
3 c. Soda Water
6 T. Creme de Menthe
6 oz. Thawed Lemonade Concentrate

Directions

Combine sugar and soda water in a saucepan and stir until sugar is dissolved. Add lime juice and lemonade concentrates and bring to a boil. Remove from heat and add Creme de Menthe. Chill. To serve, combine 3 parts syrup to 5 parts chilled water.
Yield: Approx. 2/3 gallon.

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Monte Cristo Sandwich

Blue Bayou, Café Orleans

Ingredients and Directions

Batter
1 ½ c. all purpose flour, sifted
¼ t. salt
1 T. baking powder
1 1/3 c. water
1 egg

Sift flour, salt and baking powder together. Add water to beaten egg and add to flour mixture and mix well. Set aside. (Yields 2 c. batter)

Sandwich
1 oz. sliced white meat of turkey
1 oz. sliced Swiss cheese
1 oz. sliced ham
2 slices white bread

Make a sandwich using first turkey, then Swiss cheese, then ham. Cut sandwich into quarters. Use toothpicks to hold sandwich together. Dip sandwich in egg batter and fry in 360 degree oil until golden brown. Remove toothpicks and sprinkle with powdered sugar. Serve with whipped raspberry jelly (below).

Whipped Jelly
8 oz. Apple jelly
8 oz. Raspberry jam
8 oz. Half and Half

Combine apple jelly and raspberry jam in blender at slow speed. Add half and half, and whip in blender at high speed.

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Pork Loin with Root Beer Spiced Apples

Blue Bayou

Pork Loin:

5 lb. Pork Loin
1 ½ oz. Jerk Seasoning

Preheat oven to 350 degrees F. Rub jerk seasoning all over pork loin. Place
loin in oven. Roast for about one hour and ten minutes or until internal
temperature reaches 155 degrees Fahrenheit. After done, let pork loin rest
in a warm place for five minutes. Serve with Blue Bayou Root Beer Spiced Apples. (See Below)

Root Beer Spiced Apples:

2 lbs. Granny Smith Apples (About 4 large)
6 oz. Brown Sugar
2 T. Cinnamon
1.5 t. Cornstarch
2.5 c. Root Beer Soda
1 t. Nutmeg
1/8 t. Ground Cloves
1 ½ t. Cold Water

1. Core, peel and cut apples into wedges.
2. Combine root beer, nutmeg, cinnamon and cloves into a saucepan. Bring to a boil and stir frequently.
3. In a separate bowl, mix cornstarch and a little water to make a thin paste.
4. When the mix starts boiling, add the cornstarch paste and stir well.
5. Add the apples and bring to a boil. Reduce heat and let it simmer for 10 minutes. Stir frequently. Serve partially over the pork loin on the plate.

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White Godiva, Dark Chocolate Celebration Recipe

Club 33

Chocolate Terrine:

1 oz. canola oil
12 oz. bittersweet chocolate (or Hershey Bar)*
8 1/2 oz. unsalted butter, cubed
4 large eggs, separated
4 large egg yolks
1 1/2 c. confectioner's sugar
1/3 c. unsweetened cocoa powder
1/2 c. heavy cream
2 t. granulated sugar*

*If you use the Hershey Bar, do not add granulated sugar

Directions:

Lightly oil a 12 x 4, 3-inch-high, terrine mold. Line with plastic wrap and set aside.

Find a metal bowl that fits comfortably in a saucepan.

Melt chocolate and butter together in the metal bowl over lightly simmering water (not boiling), stirring from time to time.

Remove from heat and let cool slightly.

When chocolate is warm enough to touch, stir in 8 egg yolks until well combined (you'll know they're well combined when the mixture is the same color throughout).

Sift in the confectioner's sugar and cocoa powder, and stir with wooden spoon or rubber spatula.

Whip the heavy cream in a separate bowl until it forms soft peaks, then refrigerate. Beat the 4 egg whites and granulated sugar
together in another bowl till soft peaks form. (You can also use a stand mixer for this step.)

Fold in the egg whites and then fold in the cold whipping cream.

Pour your chocolate into the terrine mold and fold over the plastic wrap to cover the top.

Refrigerate for at least 24 hours (3 days is best).

When ready to serve, flip over terrine mold and the terrine should fall out (you can tug on the plastic to wiggle it out, if necessary). Remove the plastic and slice with a thin sharp knife that has been sitting in hot water. Wipe the knife after each slice. Serve each portion topped with White Godiva Vanilla Sauce (below).

White Godiva Vanilla Sauce:

1/2 c. sugar
5 large egg yolks
1 1/2 c. whole milk
2 T. vanilla extract
1/2 c. Godiva white chocolate liqueur

Directions:

In a metal bowl, whisk sugar and egg yolks together.

Combine the milk and vanilla in a saucepan and bring to a boil (be careful not to let them scorch - check the bottom of the pan frequently with a wooden spoon).

Slowly pour ¼ cup of hot milk into the egg yolk mixture, whisking constantly.

Whisk the egg yolk mixture into the milk and return to heat.

Whisk in the liqueur and cook on low heat until first signs of boiling (stir constantly).

Quickly strain the sauce into a bowl and cover with plastic.

Place in refrigerator to cool.

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Cornbread with Honey Butter

Big Thunder Ranch

Ingredients

1/2 c. vegetable oil
1 c. sugar
2 eggs
2 1/2 c. water
2 1/2 c. all- purpose flour
1 c. pastry flour
1/2 c. powdered milk
2 T. baking powder
1 T. salt
1 T. vanilla
1 c. yellow cornmeal

Preparation

Preheat oven to 400 degrees F. Grease 9X13" baking pan. Set aside. In a large bowl blend together oil, sugar and eggs for two minutes. Add 2 cups of the water and mix until blended with sugar mixture. Add flours, powdered milk, baking powder, salt and vanilla. Mix ten minutes al low speed. Add remaining 1/2 cup water and cornmeal. Mix five minutes more. Pour into prepared pan. Bake 40 to 50 minutes or until golden brown and tester comes out clean. Serve with Honey Butter. Serves 12.

Honey Butter:

1/3 c. honey
2 c. (1/2 pound) butter, softened

Beat honey into softened butter until blended. Refrigerate in small molds or serve in bowls.

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Count Down Chicken Fusilli

Redd Rockett's Pizza Port

Ingredients

5 oz. Alfredo sauce mix (dry mix, such as Knorr)
1 c. heavy cream
1 c. low-fat milk
1 c. water
2 oz. grated Parmesan cheese
1 oz. sun-dried tomato crumbles (reconstituted)
3 oz. Pesto sauce (prepared sauce)
2 lb. dry fusilli pasta
1 lb. sliced smoked chicken breast

Directions

Prepare the Alfredo sauce, according to package directions, using the cream, milk and water in place of any liquid the mix calls for. Mix in pesto sauce.

Cook pasta until al dente. Drain well. Place in serving bowl, top with chicken, sauce, grated cheese and tomatoes. Mix and serve. Serves 4-6.

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Disneyland Hotel

Banana Bread

Monorail Café

1 c. butter (2 sticks)
2 c. sugar
2 eggs
2 t. water
2 c. bananas, mashed
1/4 t. vanilla extract
3 c. flour
1/2 t. salt
2 t. baking soda
1 c. walnuts, chopped

Preheat oven to 350 degrees F. Sift together flour, salt and baking soda. Set aside. Melt butter on the stove or in the microwave. Mix butter and sugar until well blended. Add eggs, one at a time, mixing well after each addition. Add bananas and vanilla. Fold in flour mixture and walnuts and blend until all flour is moist. Grease 2 loaf pans and divide batter equally between the 2 pans. Bake for 1 hour or until center of loaf is firm and toothpick inserted in center comes out clean.

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Chocolate Souffle

Hook's Pointe Restaurant

Ingredients:

8 oz. plus 1 T. unsalted butter, softened
1/3 c. plus 2 T. sugar
6 oz. (1 c.) good-quality semisweet chocolate chips
3 large eggs
3 large egg yolks
1 t. vanilla extract
1/3 c. all-purpose flour
1/4 t. kosher salt
Pistachio ice cream (if desired)
1 T. chopped pistachio nuts (for garnish)
Fresh mint leaves (for garnish)

Instructions:

Preheat the oven to 425 degrees F. Lightly grease and sugar six 4-ounce or five 5-ounce ramekins or soufflé cups using a total of 1 T. of butter and 2 T. of sugar.

Place the remaining butter and the chocolate chips in the top of a double boiler and heat over simmering water until melted. Stir chocolate and butter to combine, and then set aside to cool to room temperature.

In a large bowl of an electric mixer, beat the eggs, yolks and the remaining sugar on high until ribbons form between a spoon or spatula and the batter, about 5 minutes. Scrape the sides of the bowl. Add vanilla extract and beat on high for 30 seconds. Using a rubber spatula, fold in the chocolate mixture.

Divide the batter evenly into the prepared soufflé cups (should be full or nearly full). Place the cups on a baking sheet on the center rack of the preheated oven and bake for 14 to 15 minutes. Remove the ramekins from the oven and let the soufflés sit at room temperature in the cups for 3 to 4 minutes but no more (any longer and the syrupy middle will become solid). Run a knife around the cup edges, invert soufflés onto dessert plates, add a scoop of ice cream and garnish with chopped nuts and mint leaves.

Serves 5 to 6.

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Oatmeal Raisin Cookies

Hook's Pointe Restaurant

3 1/4 c. flour
1 T. baking powder
1 1/2 t. ground cinnamon
1 t. salt
1 t. baking soda
2 1/8 c. shortening
1 3/4 c. brown sugar packed
1 1/2 c. granulated sugar
3 large eggs
1 t. vanilla extract
4 c. rolled oats
2 1/2 c. dark raisins

Blend flour, baking powder, cinnamon, salt and baking soda in mixing bowl. Set aside until needed.
Cream shortening with brown sugar and granulated sugar until fluffy. Beat in eggs and vanilla until smooth.
Mix in reserved flour mixture until well blended, about 2 minutes.
Add oats and raisins. Mix until blended, about 1 minute.
Using ice cream scoop (size #24), scoop out cookie dough into 4 dozen large balls.
Place about 6 balls on each lightly greased baking sheet, pressing down until about 1/4-inch thick and 3 inches in diameter.
Bake at 350 degrees for 9 to 12 minutes or until browned. Cool slightly, then remove cookies from sheets and cool on racks.

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