| Category | Title | Author | Ingredients | Directions | Notes |
| APPETIZERS | Disneys Grilled Three Cheese Sandwich | Chris Apel | Cream Cheese Spread
1/2 Cup Cream Cheese 1/2 Cup Shredded Double Gloucester or Cheddar 2 Tablespoons Heavy Cream 1/4 teaspoon Coarse Salt Garlic Spread 1 Cup Mayonnaise 1 1/2 teaspoons Miced Garlic 1/2 teaspoon Coarse Salt Grilled Three Cheeses 8 Slices of Artisan Bread 8 Cheddar Cheese Slices 8 Provolone Slices | For Cream Cheese Spread
- Combine cream cheese, Double Gloucester or cheddar, heavy cream, and salt in food processor. Blend until smooth. Set aside. For Garlic Spread - Combine mayonnaise, garlic, and salt in small bowl and stir until blended. Set aside. For Grilled Three-Cheese Sandwich - Lay out the artisan bread slices on parchment paper or large cutting board. - Place 2 slices of cheddar on 4 of the bread slices. Place 2 slices of provolone on remaining bread slices. - Equally spoon cream cheese spread on slices with provolone. Gently smooth cream chees spread over each slice. - Press cheddar side and provolone side together. - Heat a large skillet over medium heat for 5 minutes until hot. - Brush both sides of the sandwiches with garlic spread. - Grill sandwiches for 2 minutes on each side, until cheese is melted and bread is golden brown. | Serves 4. Released by Dinsey on 4/14/2020 |
| DESSERTS | Disneys Pineapple Frozen Treat | Chris Apel | 1 Big Scoop of Vanilla Ice Cream
4 oz of pineapple juice 2 cups of frozen pineapple | Add all ingredients to a blender until it is a thick drink. | Released by Disney on 4/11/2020 |
| Double Tree Chocolate Chip Cookies | Chris Apel | 1/2 lb. butter, softened (2 sticks)
3/4 cup + 1 T. granulated sugar 3/4 cup packed light brown sugar 2 large eggs 1 1/4 teaspoons vanilla extract 1/4 teaspoon freshly squeezed lemon juice 2 1/4 cups flour 1/2 cup rolled oats 1 teaspoon baking soda 1 teaspoon salt pinch cinnamon 2 2/3 cups Nestle Tollhouse semi-sweet chocolate chips 1 3/4 cups chopped walnuts | Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes. Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl. With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don't overmix. Remove bowl from mixer and stir in chocolate chips and walnuts. Portion dough with a scoop (about 3 T.) onto a banking sheet lined with parchment paper about 2 inches apart. Preheat oven to 300 degrees, bake for 20 to 23 minutes, or until edges are golden brown and center is still soft. Remove from oven and cool on baking sheet for about 1 hour. | Makes 26 cookies. This recipe was released by Double Tree on 4/11/2020 | |
| Oreo Ice Cream | Chris Apel | 6 Eggs
2 Cups Sugar 1 Qt. 1/2 & 1/2 1 Pt. Whipping Cream 2 Teaspoons Vanilla 1 lb Package of Oreos | This is for a 4 Quart Freezer: Beat the eggs until well blended, add 1/2 cup sugar and blend well. Pour in a saucepan and heat until medium warm (scald it). Pour back into the mixing bowl (AFTER you wash out the mixing bowl with soap and water) add the rest of the Sugar and Vanilla - beat well. Refrigerate until cool. Then, add the 1/2 & 1/2 and Whipping Cream, mix well. Break the Oreos into 1/2 or 1/3rds. Pour the liquid into your ice cream freezer's canister, put the dasher in, then add the Oreo pieces. Let the Ice Cream Freezer due its' job. | ||
| Pot De Creme | Chris Apel | 2 Cups Heavy Cream
8 Large Eggs (Yolks Only) 1/2 Cug Sugar 3/4 teaspoon Vanilla | Heat cream to almost a simmer. In a medium glass bowl, stir with a wooden spoon until blended: 8 Large Egg Yolks and 1/2 Cup Sugar. Gradually stir in the cream (1/4 cup first to temper), continuously stir until blended.
Strain through a fine mesh sieve into a bowl or measure that has a pouring lip. Add 3/4 teaspoon of Vanilla, stir with a wooden spoon. Pour into 4 7oz ramikins (custard bowls). Place ramikins in a cake pan, place in a cold oven, fill the pan with water until the level is half way up the ramikins. Turn the oven to 250. Bake until set - a little quivery in the mniddle if you tap the bowl gently, about 1 1/2 hours. Take out of the water bath, cool to room temperature. Cover with plastic, refrigerate for at least 8 hours to 2 days. Chocolate Sauce Mix in a heavy sauce pan over medium heat: 1/4 Cup Heavy Cream, 1/4 Cup Whole Milk, 2 Tbsp Sugar, 1 Tbsp Unsalted Butter. Stir constantlyuntil a heavy boil, remove from heat. Immediatly stir in 2 oz Bitter Sweet Chocolate and 2 oz Semi-Sweet Chocolate (both finely chopped in a food processor). Let sit for 1 minute. Whisk unitl smooth with 1 teaspoon vanilla. Serve Warm. Fruit Sauce 1 Pint Strawberries, 3 Tablespoons Sugar, 1 Tablespoon Strained Fresh Lemon Juice - Mix in a blender and chill. Creme Brulee Use the Pot De Creme from above then sprinkle evenly 1 1/2 - 2 teaspoons Sugar, No Thicker than 1/16 of an inch. Propane torch w/ Flame about 2 inches above surface - slowly. | ||
| Snickerdoodles - Angie Chase | Chris Apel | 1 Stick Butter
3/4 Cup Sugar 1 T Milk 1 Egg 1/2 tsp Vanilla 1 1/4 Cup Flour 1/2 tsp Salt 1/2 tsp Soda 1 tsp Cream of Tartar Cinnamon and Sugar Mixed Together | Mix first 5 ingrediants together until creamy. Next, add the Flour, Salt, Soda and Cream of Tartar - mix well. Form into balls about 1 1/2 inches in diameter. Roll the balls in the Cinnamon and Sugar mixture, place on a parchment paper lined cooking sheet and back for 8-10 minutes at 350 degrees. |
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