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Old 02-05-2008, 03:56 PM   #1291
Tatania
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Quote:
The Citrus Cake that was served at The Main Street Bakery is not the same as the Grapefruit Cake at The Brown Derby, although I am sure it is just as yummy!
I kind of figured that, but I won't bother writing back to them about it. I can't be sure it's on the menu anymore because I didn't see it
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Old 02-05-2008, 03:57 PM   #1292
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Welsh Dragon

Welsh Dragon
Rose & Crown Restaurant, EPCOT WALT DISNEY WORLD

Ingredients
3/4 ounce peach schnapps
3/4 ounce melon liqueur
1/2 ounce green crème de menthe
to taste orange juice
to taste pineapple juice

Method of preparation:
Mix all ingredients together, blending well. Pour over ice. Enjoy!
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Old 02-05-2008, 04:08 PM   #1293
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Rocky Mountain Mudslide


Rocky Mountain Mudslide

Coral Reef, Epcot
Glassware: Tear Drop
Preparation: Chocolate on the inside of the glass and in the drink.

Ingredients: Absolute Vodka 1 oz
Kalhua .5 oz
Amaretto .5 oz
*Ice Cream Mix 2 oz
Chocolate Syrup 1 oz
Garnish: Whipped cream on top with a cherry

Presentation: Mixed together with ice cream mix, chocolate syrup and alcohol. Then poured into a glass, drizzled with chocolate sauce and topped with whipped cream and a cherry.


*Restaurants use ice cream mixes purchased in bulk. For drink purposes just use melted vanilla ice cream. In case you want to make your own mix:

Regular Vanilla Ice Cream mix recipe

Table cream 2 litres (2 US quarts)
Instant skim-milk powder 350 ml (1.5 cups)
Sugar 450 ml (2 cups)
Gelatin one 7 g (1/4 oz.) pkg.
Egg one med or large
Vanilla 10 ml (2 teaspons)

The mix (unfrozen ice cream) has to be cooked (pasteurized). For pasteurizing the mix, it is best to use a double boiler to prevent scorching.
Place the liquid ingredients (milk, cream or coffee whitener) in the upper section of the double boiler. Beat in the eggs and the skim-milk powder. Mix the gelatin with the sugar and add to the liquid with constant mixing. While stirring, heat to about 70oC. Place the container in cold water and cool as rapidly as possible to below 18oC.

Aging the Mix
The ice cream mix is best if it is aged (stored in the refrigerator) overnight. This improves the whipping qualities of the mix and the body and texture of the ice cream. If time does not permit overnight aging, let the mix stand in the refrigerator for at least four hours. After the aging process is completed, remove the mix from the refrigerator and stir in the flavouring or use in your recipes.
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Last edited by Tatania; 02-05-2008 at 04:14 PM.
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Old 02-05-2008, 04:29 PM   #1294
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I checked the list on page one, and the request list, and didn't see this one-my favorite dessert at WDW-Narcoossee's Almond Crusted Cheesecake. Could you please add it to the request list? Thanks.

EDITTED-Never mind-I just saw it on page 86.

And thanks for all the hard work maintaining this thread.

Added-while looking for the above recipe, I turned up a few interesting ones that I don't see listed on page one (unless I'm blind! )

Here's the first one:
Tie-Dyed (Red Velvet) Cheesecake Recipe
Walt Disney’s Pop Century Resort.

Ingredients for Crust:
1 box Red Velvet Cake Mix (or white cake mix with red food coloring), prepared according to box directions.

Preparation:
Pour 1/2 of prepared cake mix into a greased 9-inch springform pan and bake according to the directions on the box for a 9-inch layer cake. Discard extra batter (or make 2).
Allow cake layer to cool completely in the pan. Set aside.

Ingredients for Cheesecake:
16 ounces cream cheese, room temperature
1/2 cup sugar
1 tsp vanilla extract
1/4 tsp almond extract
2 large eggs
1/4 cup sour cream
Food coloring

Preparation:
Preheat your oven to 325 F ( or 162 C.)In a large bowl- beat cream cheese, sugar, vanilla and almond extract until smooth. Beat in eggs one at a time, then add in sour cream.
Divide mixture into 5 small bowls and add the following colors to each one: pink, yellow, blue, green and purple. Pour batters onto cake base in the 9-inch springform pan. Do not swirl too much, so the colors will be clearly visible.
Bake for 35 minutes, until the center is just about set when you jiggle the pan.
Allow to cool completely and refrigerate before serving.
Run a knife the cake to release it before removing sides of pan.
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Last edited by Dizneydaz; 02-05-2008 at 04:44 PM.
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Old 02-05-2008, 04:50 PM   #1295
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And one more-
DISNEY CRYSTAL PALACE AMBROSIA
From the early 1980s.
INGREDIENTS
1 cup mixed fruit or canned fruit cocktail
½ cup mandarin oranges
½ cup pineapple tidbits
¼ cup crushed pineapple
½ cup miniature marshmallows
1/3 cup flaked coconut
¾ cup sour cream
¼ cup maraschino cherries, halved
¼ cup red seedless grapes
PREPARATION:
Drain fruits well. Combine with marshmallows, coconut, sour cream, cherries and grapes, mixing lightly but thoroughly. Chill well. Makes 8 servings.
Per serving: 114 calories (42 percent from fat), 5.7 g fat (3.7 g saturated, 1.4 g monounsaturated), 9.5 mg cholesterol, 1.2 g protein, 16.2 g carbohydrates, 0.9 g fiber, 18.3 mg sodium.
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Old 02-05-2008, 04:56 PM   #1296
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Quote:
Originally Posted by Tatania View Post
THanks so much for the feedback and I'll add this note to my recipe. Did your DMIL find a litte sweet as that's what I felt this time around - esp. compared to the other dessert I had.
Now that you mention it....DMIL said it was really good, but wasn't sure if the cake was what she remembered. She only had a nibble off my DH's plate, though, and I don't know if she thought it was too sweet. I'll try and remember to ask her when we talk next weekend. Both she and my DFIL liked the results well enough to serve to their friends, though!

Quote:
Originally Posted by lynninpa View Post
Thank you for posting a review of the Honey Crunch Cake, deekaypee!
No, thank YOU for this thread. It's folks like you and Tatania that keep it going. I hope to be cooking more, with my limited skills, in the near future. (About five pounds from now....)

Seriously, this is a great thread & makes my weekly menu-planning more pleasant, even if I'm just daydreaming!
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Old 02-05-2008, 05:16 PM   #1297
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Quote:
Originally Posted by Tatania View Post
Rose & Crown: Welsh Dragon
Cheers!
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Old 02-05-2008, 05:18 PM   #1298
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Quote:
Originally Posted by Tatania View Post
Coral Reef: Rocky Mountain Mudslide
Thanks, Tatania!
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Old 02-05-2008, 05:22 PM   #1299
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Quote:
Originally Posted by Dizneydaz View Post
Pop Century: Tied-Dyed Cheescake and CP: Ambrosia
Thanks for posting two Disney classics, Dizneydaz! By the way, I love your user name-my license plate on my car is DIZNE.
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Old 02-05-2008, 05:24 PM   #1300
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Quote:
Originally Posted by Dizneydaz View Post
I checked the list on page one, and the request list, and didn't see this one-my favorite dessert at WDW-Narcoossee's Almond Crusted Cheesecake. Could you please add it to the request list? Thanks.

EDITTED-Never mind-I just saw it on page 86.
The recipe was just added this morning-and was taken off of the Request list just this evening!
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Old 02-05-2008, 06:22 PM   #1301
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Fort Wilderness: Pioneer Hall Cheese Dip

Fort Wilderness: Pioneer Hall Cheese Dip

3/4 Cup Half and Half
1 Tablespoon Chili Powder
1/4 Teaspoon Salt
1/8 Teaspoon White Pepper
1/8 Teaspoon Tabasco Sauce
3/4 Cup Cheddar Cheese -- grated
1 Package Cream Cheese -- (8 oz) softened

Heat half and half with chili powder, stirring to blend and let simmer for
a few minutes. Add salt. white pepper and Tabasco sauce. Put cheeses in a
bowl and gradually add the hot liquid. Stir until cheeses are mixed. Other
seasonings may be added as desired. Serve with crackers or fresh
vegetables.

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Old 02-05-2008, 06:24 PM   #1302
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The Maui Scalloped Potatoes from Ohana were DELICIOUS!! Thanks to whoever posted the recipe!
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Old 02-05-2008, 08:07 PM   #1303
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Originally Posted by jdcthree View Post
The Maui Scalloped Potatoes from Ohana were DELICIOUS!! Thanks to whoever posted the recipe!
Happy to hear that you are enjoying the Recipe Exchange, jdcthree!
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Old 02-06-2008, 02:07 AM   #1304
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Quote:
Originally Posted by Dizneydaz View Post
And one more-
DISNEY CRYSTAL PALACE AMBROSIA
From the early 1980s.
INGREDIENTS
1 cup mixed fruit or canned fruit cocktail
½ cup mandarin oranges
½ cup pineapple tidbits
¼ cup crushed pineapple
½ cup miniature marshmallows
1/3 cup flaked coconut
¾ cup sour cream
¼ cup maraschino cherries, halved
¼ cup red seedless grapes
PREPARATION:
Drain fruits well. Combine with marshmallows, coconut, sour cream, cherries and grapes, mixing lightly but thoroughly. Chill well. Makes 8 servings.
Per serving: 114 calories (42 percent from fat), 5.7 g fat (3.7 g saturated, 1.4 g monounsaturated), 9.5 mg cholesterol, 1.2 g protein, 16.2 g carbohydrates, 0.9 g fiber, 18.3 mg sodium.
Ambrosia is one of my all time favorite comfort foods and this is a very good recipe. It's great for pot lucks.
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Old 02-06-2008, 02:30 AM   #1305
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Guinness Stew

There are other versions of this stew recipe online but I used the one from the Delicious Disney cookbook.
Canadian liquor commissions are frustrating to deal with (not to mention far more expensive than the USA), and they wouldn't let me buy just 1 bottle of Guinness Stout. In the name of the economy, and because I didn’t want to be stuck with a case of beer that I will never drink, I bought a can of dark German beer instead, which I was assured was just like Stout. Since I neither like nor drink any beer, I definitely wouldn't know the difference.

There were 2 cups of beer in the can, so I dumped all of it into the stew (rather than half in the garbage) and I used all the beef broth in the tetra box (about 4 cups I think). I simmered the stew for about an hour and a half, and it wasn’t really reduced by 1/3. I ended up with far too much broth, but that’s okay because I’m going to brown more beef cubes tomorrow and add them. My DS liked the dish and I thought it was OK. I’m sure using real Guinness (and less of it) would make this taste different. I was planning to make the biscuits from another Disney recipe but ran out of time (because American Idol was starting, LOL).

Guinness Stew
from Rose & Crown, Epcot (from Delicious Disney)
Serves 6 - 8

2 pounds sirloin cubes
1/2 cup all purpose flour
2 Tbsp ounce olive oil
2 dry bay leaves
1 large clove garlic, chopped
1 cup diced yellow onion
1/2 cup diced carrots
1 Tbsp chopped fresh thyme
1 Tbsp chopped fresh rosemary
¼ teaspoon red chili flakes
1 cup Guinness stout
1 quart (4 cups) beef broth

Place steak and flour in a plastic bag; seal bag and shake vigorously to coat.
Heat oil in a large, heavy-bottomed stockpot; add steak and cook over medium-high heat until browned, stirring occasionally. Reserve remaining flour in bag.

Add bay leaves, garlic, onions, and carrots, and cook about 5 minutes, until tender. Sprinkle in remaining flour; cook one minute, stirring constantly. Add the thyme, rosemary, and chili flakes. Slowly stir in Guinness Stout while scraping the bottom of the pan to loosen any particles. Stir until smooth, thickened, and bubbly. Season with salt and pepper. Simmer 10 minutes.

Slowly stir in beef broth and bring to a boil. Cover, reduce heat, and simmer 1 hour. Stew will thicken and reduce by at least 1/3. Discard bay leaves before serving.

Cook’s note: To thicken stew if wanted, make a slurry of 1 ounce cornstarch and 2 ounces water and add to stew while at a simmer.
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