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Old 08-27-2014, 01:11 PM   #3406
nogreenworld
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at crystal palace in 2011, we had chocolate mickey waffles. they were just like the usual mickey waffles, but they were chocolate/cocoa flavored (and consequently the waffle was dark chocolate brown). still the best waffle i've ever eaten. when i went back last year, they didn't have them anymore. CM said they were discontinued.

anyone?
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Old 08-28-2014, 04:59 PM   #3407
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Originally Posted by nogreenworld View Post
at crystal palace in 2011, we had chocolate mickey waffles. they were just like the usual mickey waffles, but they were chocolate/cocoa flavored (and consequently the waffle was dark chocolate brown). still the best waffle i've ever eaten. when i went back last year, they didn't have them anymore. CM said they were discontinued.

anyone?
the waffle recipe is on page 39 and 196, I would just sift some cocoa powder into the dry ingredients
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Old 08-29-2014, 06:33 AM   #3408
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Just had amazing ribs at HDDR last week (also killer ribs at POFQ)! Does anyone know if they are the same as :
Pork Sparerib BBQ Rub page 210
Disney’s Fort Wilderness Resort & Campground

14 Oz Granulated sugar 1 Tbs Cinnamon
1 Cup Granulated onion 1 ½ Tbs Cayenne Pepper
1 ½ Tbs Celery Salt 1 Tbs Dry Mustard
2 Tbs Granulated Garlic 1 Tbs Ground Ginger
½ Cup Salt 2 Tbs Cumin
2 Cups Paprika 3 Tbs Thyme
1/3 Cup Chili Powder ½ Cup Marjoram Leaves
1/3 Cup Black Pepper

If YES, do you know what the sauce is? It was perfect not too sweet, not too tart.
Than you kindly!
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Old 08-30-2014, 09:44 AM   #3409
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Originally Posted by BlizzardFamily View Post
I used to be a member here under the name of GoofyMama, I'm looking for Angela S.

Please contact me, Thanks Kelly
I remember you, haven't really been on this thread like I use to. Are you talking about Angela screen name Tatania? Looks like her last post on this thread was in Oct. of 2013. Maybe she is traveling. You could try searching her posts to see if she has been active on other threads, or try sending her a PM.
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Old 08-31-2014, 09:53 AM   #3410
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Quote:
Originally Posted by averill94 View Post
Just had amazing ribs at HDDR last week (also killer ribs at POFQ)! Does anyone know if they are the same as :
Pork Sparerib BBQ Rub page 210
Disney’s Fort Wilderness Resort & Campground

14 Oz Granulated sugar 1 Tbs Cinnamon
1 Cup Granulated onion 1 ½ Tbs Cayenne Pepper
1 ½ Tbs Celery Salt 1 Tbs Dry Mustard
2 Tbs Granulated Garlic 1 Tbs Ground Ginger
½ Cup Salt 2 Tbs Cumin
2 Cups Paprika 3 Tbs Thyme
1/3 Cup Chili Powder ½ Cup Marjoram Leaves
1/3 Cup Black Pepper

If YES, do you know what the sauce is? It was perfect not too sweet, not too tart.
Than you kindly!
this is the one I have and have used at home, got it years ago...

yield: 3 ½ cups—enough to season 8 racks of ribs

Ingredients:

3 ¼ cups sugar
1 cup paprika
¼ cup salt
½ cup onion powder
2 ½ tablespoons chili powder
2 ½ tablespoons black pepper
1 ½ tablespoons ground ginger
1 ½ tablespoons dried thyme
tablespoon garlic powder
1 tablespoon cumin powder
1 ½ teaspoons cayenne pepper
1 ½ teaspoons dry mustard
¾ teaspoon celery salt


Mix all ingredients together well. .
Store in an airtight container.
Keeps well for 6 weeks


We just used our favorite sauce for them, but this is the sauce from the Whispering Canyon Cafe if you want to give it a try.

Whispering Canyon- Spicy BBQ Sauce​
Yield: 1 Quart​

¼ cup Water​
1 cup Cider Vinegar​
20 oz. Ketchup​
4 oz. Sugar, granulated​
1 Tsp. Celery salt​
2 Tsp. Salt​
1 Tsp. Garlic, granulated​
1 Tsp. Onion, granulated​
½ Chili Powder​
¼ Tsp. Cayenne Pepper​
1 Tsp. Black Pepper​
½ oz. Worcestershire Sauce​


1. Combine all ingredients in a 2 quart sauce pot.​
2. Bring to a boil, reduce heat and let simmer ½ hour.​
3. Refrigerate left overs.​

Last edited by greeneeyes; 08-31-2014 at 09:58 AM.
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Old 08-31-2014, 01:38 PM   #3411
psimon
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Quote:
Originally Posted by greeneeyes View Post
this is the one I have and have used at home, got it years ago...

yield: 3 ½ cups—enough to season 8 racks of ribs

Ingredients:

3 ¼ cups sugar
1 cup paprika
¼ cup salt
½ cup onion powder
2 ½ tablespoons chili powder
2 ½ tablespoons black pepper
1 ½ tablespoons ground ginger
1 ½ tablespoons dried thyme
tablespoon garlic powder
1 tablespoon cumin powder
1 ½ teaspoons cayenne pepper
1 ½ teaspoons dry mustard
¾ teaspoon celery salt


Mix all ingredients together well. .
Store in an airtight container.
Keeps well for 6 weeks


We just used our favorite sauce for them, but this is the sauce from the Whispering Canyon Cafe if you want to give it a try.

Whispering Canyon- Spicy BBQ Sauce​
Yield: 1 Quart​

¼ cup Water​
1 cup Cider Vinegar​
20 oz. Ketchup​
4 oz. Sugar, granulated​
1 Tsp. Celery salt​
2 Tsp. Salt​
1 Tsp. Garlic, granulated​
1 Tsp. Onion, granulated​
½ Chili Powder​
¼ Tsp. Cayenne Pepper​
1 Tsp. Black Pepper​
½ oz. Worcestershire Sauce​


1. Combine all ingredients in a 2 quart sauce pot.​
2. Bring to a boil, reduce heat and let simmer ½ hour.​
3. Refrigerate left overs.​
Looking for an opinion.... would that rub work on steak or Flank Steak for the BBQ?.... or would it be too strong?

Thanks...


---Paul in Southern NJ
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Old 08-31-2014, 09:01 PM   #3412
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Quote:
Originally Posted by psimon View Post
Looking for an opinion.... would that rub work on steak or Flank Steak for the BBQ?.... or would it be too strong?

Thanks...


---Paul in Southern NJ
You could give it a try, but I use the rub from the Liberty Tree Tavern

Yield - serves 6

Ingredients:

4 teaspoons salt
2 teaspoons black pepper
2 tablespoons curry powder
2 teaspoons cumin
2 tablespoons rosemary, fresh, chopped
4 teaspoons paprika
2 teaspoons coriander
2 tablespoons granulated garlic
2 teaspoons oregano, dried
Method:

Combine all ingredients then store in a sealed container. Rub steak with marinade and let sit in cooler for at least one hour. Steak can marinate for 24 hours in advance.
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Old 08-31-2014, 10:19 PM   #3413
psimon
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Quote:
Originally Posted by greeneeyes View Post
You could give it a try, but I use the rub from the Liberty Tree Tavern

Yield - serves 6

Ingredients:

4 teaspoons salt
2 teaspoons black pepper
2 tablespoons curry powder
2 teaspoons cumin
2 tablespoons rosemary, fresh, chopped
4 teaspoons paprika
2 teaspoons coriander
2 tablespoons granulated garlic
2 teaspoons oregano, dried
Method:

Combine all ingredients then store in a sealed container. Rub steak with marinade and let sit in cooler for at least one hour. Steak can marinate for 24 hours in advance.
Fantastic... thanks!
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Old 09-01-2014, 08:13 AM   #3414
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Quote:
Originally Posted by greeneeyes View Post
this is the one I have and have used at home, got it years ago...
yield: 3 ½ cups—enough to season 8 racks of ribs
Ingredients:
3 ¼ cups sugar
1 cup paprika
¼ cup salt
½ cup onion powder
2 ½ tablespoons chili powder
2 ½ tablespoons black pepper
1 ½ tablespoons ground ginger
1 ½ tablespoons dried thyme
tablespoon garlic powder
1 tablespoon cumin powder
1 ½ teaspoons cayenne pepper
1 ½ teaspoons dry mustard
¾ teaspoon celery salt
Mix all ingredients together well. .
Store in an airtight container.
Keeps well for 6 weeks

We just used our favorite sauce for them, but this is the sauce from the Whispering Canyon Cafe if you want to give it a try.
Whispering Canyon- Spicy BBQ Sauce​
Yield: 1 Quart​

¼ cup Water​
1 cup Cider Vinegar​
20 oz. Ketchup​
4 oz. Sugar, granulated​
1 Tsp. Celery salt​
2 Tsp. Salt​
1 Tsp. Garlic, granulated​
1 Tsp. Onion, granulated​
½ Chili Powder​
¼ Tsp. Cayenne Pepper​
1 Tsp. Black Pepper​
½ oz. Worcestershire Sauce​
​​
1. Combine all ingredients in a 2 quart sauce pot.​
2. Bring to a boil, reduce heat and let simmer ½ hour.​
3. Refrigerate left overs.​
Thanks Greeneyes!!! I made the ribs yesterday and I am cracking up because I used a dry rub but not even the one I posted and I am sure it said Fort Wilderness dry rub!! I am going to use the rub and the sauce you shared next time! (got a load of ribs on sale this week!) The ribs were a big hit along with HDDR cornbread and the Ooey Gooey Toffee cake which was extraordinary.

Thank you all!
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Old 09-01-2014, 08:38 AM   #3415
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Quote:
Originally Posted by lynninpa View Post
Pioneer Hall Sangria
Pioneer Hall
Fort Wilderness Campground resort


4 qts water, chilled
4 qts Inglebrook burgundy, chilled
3 cups sangria mix, chilled
Ice


Combine water, wine and sangria mix. Serve over ice.
THANK YOU!!! Making this for our next Disney recipe meal .
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Old 09-01-2014, 09:07 AM   #3416
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That would be awesome!

You are obviously very skilled in the kitchen, so if you post a recipe that you are happy with, I’m sure we will like it too! I’d be happy to try anything you post and let you know how close it is to the DCA one.

The chicken is actually optional – DCA has it, but we would be just as happy without it. It’s the sauce we would like to recreate.

Jeri
Let me do some poking and I'll ask a friend who works at DCA. Looking at it, it actually looks like the same pasta they served at Coral Reef in 2007 and I'm 90% sure I have that. It looks like a sherry or vodka cream sauce almost.
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Old 09-01-2014, 09:09 AM   #3417
Tropical Wilds
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Made the Raspberry Florentine Cookies from Biergarten using the recipe here... It came out awesome, but I didn't roll it nearly thin enough... It was still great!

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Old 09-01-2014, 10:02 AM   #3418
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Tropical Wilds- they look beautiful!!! I am game for anything served at the Biergarten
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Old 09-01-2014, 10:54 AM   #3419
Tropical Wilds
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Quote:
Originally Posted by averill94 View Post
Tropical Wilds- they look beautiful!!! I am game for anything served at the Biergarten
They are crazy good!

The Nudel Gratin though was my favorite I made last week though. So good!
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Old 09-01-2014, 03:29 PM   #3420
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Originally Posted by averill94 View Post
Thanks Greeneyes!!! I made the ribs yesterday and I am cracking up because I used a dry rub but not even the one I posted and I am sure it said Fort Wilderness dry rub!! I am going to use the rub and the sauce you shared next time! (got a load of ribs on sale this week!) The ribs were a big hit along with HDDR cornbread and the Ooey Gooey Toffee cake which was extraordinary.

Thank you all!
You're welcome! Glad your meal was a hit! We make the cornbread all the time, also the one from the WL; make them into muffins for a great take along snack or quick breakfast. I like to split them and grill them in a buttered cast iron skillet.
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