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*This recipe is taken from the cookbook Cooking with Mickey Around our World*

New England Scallop Chowder


Contemporary Resort Conquest
Contemporary Resort

Yield: six 6 oz cups or 4 bowls

Ingredients:
  • 1 pound boneless fresh cod
  • 2 medium-sized potatoes
  • 1 slice (about ⅛ pound) fat salt pork fat
  • 1 small onion
  • 1 pound fresh scallops
  • Salt and white pepper to taste
  • 1 ½ cups cold water
  • 1 tbsp butter
  • 1 tbsp flour
  • 1 cup milk

Directions:

If necessary, remove skin from cod and cut into 1 inch squares. Peel potatoes. Cut into very thin slices and put into a bowl of cold water.

Cut salt pork into fine dice and fry in small skillet until crisp, not browned. Slice onion thinly and fry until tender, not browned, in salt park fat. If large scallops are used, cut in half. Drain potatoes.

Arrange a layer of cod and scallops in a 2 quart heavy saucepot, then a layer of potatoes, onions, and salt pork with fat from frying. Sprinkle with salt and pepper to taste. Continue to layer and season ingredients until all are used. Pour over the 1 ½ cups water. Bring to a boil, cover, and simmer 10 minutes or until potatoes are tender.

In another skillet, heat butter, blend in flour, and stir in milk with a whisk. Cook and stir until mixture boils. Add to chowder, stirring thoroughly. Add additional salt and pepper if needed. Serve hot.
 
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*This recipe is taken from the cookbook Cooking with Mickey Around our World*

Vegetable Soup


Village Restaurant
Walt Disney World Shopping Village

Yield: 3 quarts

Ingredients:
  • 2 quarts water
  • 8 chicken bouillon cubes
  • ¾ cup diced onion
  • 1 cup diced celery
  • 1 cup tiny cauliflower pieces
  • 1 ½ cups chopped cabbage
  • ¾ cup diced potatoes
  • ½ cup diced carrots
  • ½ cup diced green peppers
  • 1 cup cooked red kidney beans
  • ¾ cup cooked black eye peas
  • ½ cup cooked garbanzo (chick peas)
  • ¾ cup diced fresh tomatoes
  • 1 tsp chopped garlic
  • ¼ tsp white pepper
  • Salt to taste

Directions:

Combine water, 4 chicken bouillon cubes and all the fresh vegetables in a large saucepot. Bring to a boil, stir and simmer covered for 30 minutes. Add remaining 4 bouillon cubes and rest of the ingredients. Bring to a boil, stir and simmer, covered, 15 minutes.
 
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*This recipe is taken from the cookbook Cooking with Mickey Around our World*

Village Restaurant Manhattan Clam Chowder


Village Restaurant
Walt Disney World Shopping Village

Ingredients:
  • 1 cup diced raw potatoes
  • 2 ½ cups clam juice
  • ¼ tsp diced garlic
  • 1 ½ tbsp bacon fat
  • ½ cup finely diced celery
  • 1 small onion, diced
  • 1 cup finely diced leek
  • ⅓ cup finely diced green pepper
  • 2 cans (6 ½ oz each) minced clams
  • 1 cup canned tomatoes, chopped
  • ½ tsp dried thyme leaves
  • 1 tsp salt
  • Freshly ground black pepper to taste

Directions:

Cook potatoes in clam juice until soft, about 15 minutes. Set aside.

Saute garlic in bacon fat for 2 to 3 minutes, then add celery, onion, leek, and green pepper and continue cooking, stirring now and then until tender.

Strain juice from canned clams into vegetables. Add tomatoes, thyme, salt and pepper. Simmer covered, 20 minutes. Add clams and potatoes and simmer 2 to 3 minutes longer.
 
*This recipe is taken from the cookbook Cooking with Mickey Around our World*

Pasta E Fagioli (Italian Bean Soup)


Village Restaurant
Walt Disney World Shopping Village

Yield: 2 quarts

Ingredients:
  • ½ pound Great Northern Beans
  • 2 ham hocks, cut in pieces
  • 2 ½ tbsp finely chopped onion
  • 2 tbsp finely chopped celery
  • 2 tbsp finely chopped carrots
  • ½ cup canned plum tomatoes chopped with juice
  • 3 cups chicken broth
  • Salt and freshly ground pepper to taste
  • 1 cup uncooked macaroni (elbows, shells or bow ties)
  • Freshly grated Parmesan cheese

Directions:

Cover beans with water and soak overnight. Wash and drain in the morning. Put in a saucepan with ham hock pieces and cover with water 1 inch above beans. Bring to a boil and simmer 45 minutes, covered. Drain beans and return to stockpot. (Do not remove ham hocks).

Add vegetables, tomatoes and chicken broth. Bring to a boil and cook, covered, for 20 to 25 minutes or until beans are tender.

When ham hocks are cooked, remove from pot and cool enough to remove bone and fat. Dice meat and set aside.

Remove ½ cup beans from pot and mash. Return to soup. Season to taste with salt and pepper.

Add more chicken broth, if necessary, so soup will not be too thick. Add macaroni and diced ham and cook for 10 minutes. Let soup rest for 10 minutes before serving. Serve with Parmesan cheese.
 


*This recipe is taken from the cookbook Cooking with Mickey Around our World*

Lake Buena Vista Club Onion Soup Des Halles

Lake Buena Vista Club
Lake Buena Vista Communities

Yield: 4-5 servings

Beef Stock

Ingredients:
  • 1 pound fresh or frozen beef bones
  • 1 ½ quarts water
  • ⅓ of medium onion, unpeeled
  • 1 small carrot
  • ¼ white part of leek, cut up
  • 1 stalk of celery, cut up
  • 3 fresh parsley sprigs
  • 1 bay leaf
  • 6 peppercorns
  • 2 ½ tsp salt

Directions:

Combine bones and water in a saucepot and bring to a boil. Skim off any foam until it stops forming. Place cut side of onion on a hot surface (solid top of range or a very hot iron skillet) until it charred. Add with remaining ingredients to bones and water. Simmer, covered, 1 ½ hours. Strain stock and measure. If more than 1 quart, reduce over high heat to 1 quart. Keep hot.

Onion Soup

Ingredients:
  • 3 cups thinly sliced onions
  • 2 tbsp butter
  • 8 or 10 ¼ inch thick slices French bread
  • Softened butter
  • 6 tbsp grated Parmesan cheese
  • 2 or 3 slices Swiss cheese
  • 1 quart hot beef stock

Directions:

Saute onions, stirring, in 2 tbsp butter until lightly browned. Set aside.

Remove crusts from bread and toast under broiler on one side. On untoasted side, spread with softened butter and sprinkle with Parmesan cheese. Reduce oven head 375 degrees F and put Parmesan cheese croutons in oven to melt cheese, about 5 minutes.

Divide onions between 4 or 5 1 cup ovenproof ceramic bowls and pour hot beef stock over. Cut Swiss cheese slices in half and place on top of soup. Top each with 2 Parmesan croutons. Return soup to oven and bake 5 to 10 minutes or until Swiss cheese is melted. Serve at once.
 
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*This recipe is taking from the cookbook Cooking with Mickey Around our World*

Empress Lilly Spinach and Oyster Veloute


Empress Lilly
Walt Disney World Shopping Village

Yield: 6 - 7 cups

Ingredients:
  • 1 pound fresh spinach or 1 package (10 oz) frozen chopped
  • ½ stalk celery
  • 1 leek, white part only
  • 1 medium potato
  • 2 cups chicken stock
  • 2 cups dry white wine
  • 12 shelled oysters, rinsed
  • ¾ tsp salt
  • ⅛ tsp white pepper

Directions:

If using fresh spinach, wash and rinse. Cut off and discard heavy stems and chop leaves fines. If frozen spinach is used, defrost completely and squeeze out liquid. Set aside.

Clean celery and cut in narrow strips lengthwise, then in thin pieces crosswise. Clean sand from leek and rinse well. Cut into quarters lengthwise and then into thin pieces crosswise. Pell potato and dice fine. Combine celery, leek, potato, chicken stock, white wine, oysters, salt and pepper in a 3 quart saucepan. Bring to a full rolling boil. Remove from heat at once and immediately stir in spinach. Place pan in an ice bath, and allow to cool, stirring occasionally.
 
*This recipe is taken from the cookbook Cooking with Mickey Around our World*

Italian Potato Soup


Terrace Cafe
Contemporary Resort

Yield: 8 cups

Ingredients:
  • ⅔ cup diced Spanish onion
  • ⅓ stalk celery, diced
  • 1 carrot, peeled and diced
  • 5 cups water
  • 1 large baking potato
  • 5 sprigs parsley, finely chopped
  • ⅓ clove garlic, finely chopped
  • ¼ cup tomato sauce
  • 1 can (16 or 17 oz) tomatoes, diced
  • 6 chicken bouillon cubes
  • Salt and freshly ground pepper to taste
  • ¼ tsp dried oregano, crushed
  • 2 tbsp Parmesan cheese

Directions:

Combine onion, celery, carrot, and water in a large saucepot. Bring to a boil and simmer, covered, about 15 minutes.

Peel and dice potato and add with remaining ingredients, except Parmesan cheese, to cooked vegetables. Cover and simmer until potatoes are tender, about 20 minutes. Stir in cheese.
 


*This recipe is taken from the cookbook Cooking with Mickey Around our World*

Honey Date Nut Bread


Garden Gallery
The Disney Inn

Yield: 1 loaf

Ingredients:
  • 4 tbsp butter
  • ¾ cup honey
  • 1 large egg
  • 1 cup whole wheat flour
  • 1 ½ cups all-purpose flour
  • 1 ½ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp sea or regular salt
  • ½ cup (¼ pound) chopped dates
  • ½ cup chopped walnuts
  • ¾ cup buttermilk

Directions:

Cream together butter, honey, and egg until light and fluffy. Mix together flours, baking powder, baking soda, and salt. Blend several tablespoons of mixture into dates and nuts.

Add flour mixture, stirring just to blend, alternately with buttermilk, beginning and ending with flour. Mix in nuts and dates. Spoon into a well greased 9x4x2 inch loaf pan. Bake at 350 degrees F for 60 minutes. Let stand in pan on rack 10 minutes. Carefully remove from pan and cool on rack. Wrap cooled loaf in aluminum foil and store overnight before cutting.
 
*This recipe is taken from the cookbook Cooking with Mickey Around our World*

Walnut Bread


Liberty Tree Tavern
King Stefan’s Banquet Hall
Liberty Square
Fantasyland
Respectively
Magic Kingdom

Yield: 6 loaves

Ingredients:
  • 2 packages active dry yeast
  • ¼ cup warm water
  • 5 cups bread flour
  • 1 tbsp salt
  • 4 tsp sugar
  • ½ cup very finely chopped walnuts
  • 1 cup liquid nonfat dry milk
  • 2 tbsp vegetable oil
  • 2 small eggs

Directions:

Mix yeast with warm water and set until dissolved.

In mixing bowl, combine flour, salt, sugar, and walnuts. Add milk, oil, eggs, and yeast. On low speed, using bread hook, mix to blend liquid and dry ingredients. When blended, mix on medium speed for 15 minutes. Cover and let stand for 15 minutes.

Turn dough out on a lightly floured board and cut into 6 equal pieces. With floured hands knead into loaf shape and place on baking sheet. Cover and let rise in a warm place until double in bulk. Bake at 375 degrees F for 25 to 30 minutes or until golden brown. Serve hot.

NOTE: Bread freezes well.
 
*This recipe is taken from the cookbook Cooking with Mickey Around our World*

Honey Coconut Loaf


Tangaroa Terrace
Polynesian Village Resort

Yield: 1 loaf

Ingredients:
  • ⅓ cup water
  • 2 eggs
  • ¼ cup vegetable oil
  • 1 cup honey
  • ⅔ cup sugar
  • 3 cups rye flour
  • 1 ½ tsp baking soda
  • ½ tsp salt
  • 1 ½ tsp cinnamon
  • ¼ tsp allspice
  • ¼ cup candied citron
  • ¼ cup short shredded coconut

Directions:

Beat together water, eggs, vegetable oil, honey, and sugar. Mix flour with baking soda, salt, cinnamon, and allspice. Add gradually to liquid mixture, stirring just to blend. Fold in citron and coconut. Spoon into a greased and floured 9x5x4 inch loaf pan. Bake at 350 degrees F for 60 minutes or until a toothpick inserted in center of loaf comes out clean. Cool on rack in pan 10 minutes. Carefully remove from pan and cool on rack. Wrap cooled loaf in aluminum foil and store overnight before cutting.
 
*This recipe is taken from the cookbook Cooking with Mickey Around our World*

Cheese Bread


The Land Grille Room
Farmers Market
The Land
EPCOT Center

Yield: 4 loaves

Ingredients:
  • 3 ½ to 4 cups bread flour, divided
  • 2 tbsp sugar
  • 1 ½ tsp salt
  • 1 package active dry yeast
  • 1 cup very warm water (120 to 130 degrees F)
  • Squeeze margarine
  • 1 cup (4 oz) shredded natural Swiss cheese
  • ½ cup (2 oz) grated Parmesan cheese
  • 1 egg, beaten

Directions:

In a large bowl, combine 2 cups of the flour, sugar, salt, and yeast. Mix well. Gradually add water and 2 tablespoons margarine. Mix until soft dough forms. Combine Swiss and Parmesan cheeses. Reserve ¼ cup. Add remaining cheese mixture, egg, and 1 cup of the flour to dough. Mix well. On floured surface, knead dough 8 to 10 minutes, kneading in remaining flour. Place dough in lightly greased bow, turning once to grease surface. Cover. Let rest in war place 20 minutes. On lightly floured surface, knead dough a few times. Divide into four equal pieces.

Cover and let rise 15 minutes. Roll out each piece in a rectangle and roll up from short side. Press ends to seal. Fold ends under loaf. Place seam side down in four greased 6x3 inch loaf pans. Cover, let rise until double in volume, about 50 minutes. Make a ¼ inch deep slit lengthwise on top of each loaf. Sprinkle each with 1 tablespoon remaining cheese mixture. Bake at 375 degrees F 20 to 25 minutes or until golden brown. Remove from pans immediately. Brush with margarine.
 
*This recipe is taken from the cookbook Cooking with Mickey Around our World*

Monte Cristo Sandwich


Town Square Cafe
Verandah Restaurant
Main Street, U.S.A.
Magic Kingdom
Walt Disney World Shopping Village
Respectively

Yields: 4 servings

Monte Cristo Sandwich is served with a fruit compote (a mixture of fresh and canned fruit) and currant jelly sauce. First prepare these two, then make the batter. While it is chilling, put together the sandwiches. When the sandwiches are fried, the complete service is ready.

Currant Jelly Sauce

Ingredients:
  • ⅔ cup currant jelly
  • 1 tbsp water
  • 1 tbsp half and half

Directions:

Combine jelly, water, and half and half in blender and mix until smooth. Makes about ¾ cup.

Fruit Compote

Directions:

Combine your favorite fresh and canned fruits and chill well. Plan ½ cup per person.

Batter

Ingredients:
  • ⅔ cup water
  • 1 small egg
  • ½ tsp salt
  • ⅛ tsp white pepper
  • ⅛ tsp yellow food coloring
  • ⅔ cup all-purpose flour
  • 1 ¾ tsp baking powder

Directions:

Place water, egg, salt, pepper, and food coloring in a bowl and using an electric mixer, mix well at low speed. Add flour and baking powder and mix until batter is smooth. Chill. Make enough for 4 sandwiches.

Sandwiches

Ingredients:
  • 8 slices white bread
  • 4 slices (1 oz each) turkey roll
  • 4 slices (1 oz each) Swiss cheese
  • 4 slices (1 oz each) Pullman ham

Directions:

Make 4 sandwiches, putting cheese between ham and turkey. Cut into fourths and put a toothpick through each quarter.

Final Preparation

Ingredients:

  • Soybean or vegetable oil for frying
  • Confectioners’ sugar
  • Fruit compote
  • Currant jelly sauce

Directions:

Heat about 6 inches of oil to 340 degrees F in a fryer.

Dip sandwiches in batter to cover all surfaces. Deep fry sandwiches until golden brown, turning as needed. Remove from oil, take out toothpicks, sprinkle sandwiches with confectioners’ sugar. Serve with fruit compote and currant jelly sauce.
 
*This recipe is taken from the cookbook Cooking with Mickey Around our World*

Almond Coconut Roll


Papeete Bay Verandah
Polynesian Village Resort

Yield: 16 rolls

Ingredients:
  • 2 packages active dry yeast
  • 1 cup milk, heated to 120 degrees F
  • 1 tsp salt
  • 1 tsp sugar
  • 1 large egg
  • 2 tbsp vegetable oil
  • 4 ½ cups bread flour
  • ⅔ cup almond paste
  • 1 tsp almond extract
  • ⅔ cup toasted coconut
  • Softened butter

Directions:

Combine yeast and heated milk in mixer bowl and let stand 5 minutes. Add remaining ingredients, mixing with bread hook during addition. Continue to mix until well blended. Turn out on a lightly floured surface, cover with a cloth and let rest 30 minutes in a warm place. At the end of 30 minutes cut dough into 16 equal pieces. Kneading lightly, shape each into about 2 inch round loaves. Place on a large baking sheet, cover and let rise in a warm place until double in bulk. With a sharp knife, cut a cross in top of each loaf. Bake at 400 degrees F for about 15 minutes or until golden brown. Brush tops with softened butter. Best served hot.
 
Cookies ‘n Cream Bread Pudding
Pacific Wharf Café at Disney California Adventure Park
Serves 12


Bread Pudding:

1 lb. loaf day-old Italian bread
5 large eggs
1 ½ cups sugar
4 cups half and half
1 tbsp vanilla extract
24 chocolate sandwich cookies, quartered

Topping:
½ cup heavy whipping cream
1 (14 oz.) can sweetened condensed milk
12 chocolate sandwich cookies, crushed

FOR BREAD PUDDING:
Preheat oven to 350°F. Spray 9×13-inch baking pan with nonstick cooking spray. Set aside.
Cut bread into one-inch cubes and place in large mixing bowl. Set aside.
Combine eggs, sugar, half and half, and vanilla extract in a medium mixing bowl. Whisk until fluffy. Pour over cubed bread, stirring gently to mix. Set aside for 15 minutes and allow egg mixture to soak into bread.
Gently stir in chocolate sandwich cookies.
Pour bread pudding mixture into prepared baking pan and spread out evenly.
Bake for 45-50 minutes, until top has set and a thermometer placed in the center reads 165°F.
Cool for 15 minutes.

TO SERVE:
Whip heavy whipping cream in bowl of an electric mixer fitted with whisk attachment until medium peaks form.
Cut bread pudding using Mickey Mouse-shaped cookie cutter and place on a plate.
Drizzle with 1-2 teaspoons of sweetened condensed milk.
Top each serving with 2 tablespoons whipped cream and 1 tablespoon of crushed chocolate sandwich cookies.


Candy Cane Pots de Crème
Disney Festival of Holidays at Disney California Adventure Park
Serves 6-8


CANDY CANE POTS DE CRÈME
1 teaspoon powdered unflavored gelatin
1 tablespoon cold water
2 cups heavy cream
5 large egg yolks
1/4 cup sugar
3/4 cup chopped milk chocolate or milk chocolate chips
1 teaspoon peppermint extract

GARNISHES
Whipped cream
Crushed peppermint candy
Chocolate peppermint bark

FOR CANDY CANE POTS DE CRÈME:
Stir together powdered gelatin and water in small bowl; let it sit while cream heats (gelatin will solidify).
Heat heavy cream in medium saucepan over medium heat until steaming. Do not bring to a boil.
Once cream begins to steam, add gelatin and stir to dissolve.
In a separate bowl, beat together egg yolks and sugar until pale in color.
While whisking continuously, drizzle 1/2 cup of hot cream into egg yolk mixture.
Whisk remaining egg yolk mixture into hot cream. Turn heat to low.
Continue cooking and stirring until mixture thickens enough to coat the back of a spoon (155°F), about 3 to 4 minutes.
Add chocolate to a large bowl and pour hot cream mixture over chocolate.
Let sit for 1 to 2 minutes, then stir well (or carefully blend mixture in a blender or using a stick blender).
Stir in peppermint extract.
Strain mixture through a fine mesh sieve to remove any lumps.
Pour into 4-ounce serving cups and refrigerate at least 4 hours.


FOR SERVING:
Once pots de crème are firm, use a pastry bag with a star tip to pipe a rosette of whipped cream on top (or dollop whipped cream on top).
Just before serving, sprinkle with crushed peppermint candy and add peppermint bark on top of whipped cream.
Cook’s Note: Traditionally served in little “pots,” get fancy for a party and serve this luxurious pudding in assorted wine or martini glasses. Add a little store-bought biscotti and dessert is done.


The Steakhouse Blended Burger with Brie Cheese Fondue and Truffle and Blue Cheese Potato Chips
From the Earth Eats Marketplace at the Epcot International Food and Wine Festival
Serves 6

Beef and Mushroom Burger
• 2 teaspoons canola oil
• 12 ounces button mushrooms, cleaned and sliced 1/4-inch thick
• 1 teaspoon finely minced garlic
• 1/4 teaspoon coarse salt
• 1 pinch freshly ground black pepper
• 2 1/4 pounds ground beef, 80/20 blend
• Coarse salt, freshly ground black pepper

Brie Fondue
• 4 ounces Brie cheese
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 1 cup whole milk
• Pinch coarse salt, freshly ground black pepper
• 1/2 teaspoon truffle oil

Truffle and Blue Cheese Potato Chips
• 2 russet potatoes, peeled and sliced very thin with mandoline
• 4 cups vegetable oil, for frying
• 2 teaspoons truffle oil
• 1 teaspoon blue cheese powder or blue cheese crumbles
• 1/8 teaspoon popcorn salt

For Serving
• 6 brioche buns
• 2 cups arugula

INSTRUCTIONS
For Beef and Mushroom Burger
1. Heat canola oil in sauté pan over medium heat until oil starts to shimmer. Add mushrooms, garlic, salt and pepper.
2. Cook mushrooms down until tender and liquid has evaporated, about 8 to 10 minutes. Remove from heat and cool.
3. Finely chop cooled mushrooms. Transfer to large bowl and add ground beef, mixing well. Form 6 patties and refrigerate until ready to cook.

For Brie Fondue
1. Place Brie in freezer for about 20 minutes.
2. Melt butter in medium-size sauté pan over medium heat. Add flour and whisk constantly until mixture is caramel colored.
3. Slowly add milk, whisking constantly to avoid clumps.
4. Bring to boil, reduce heat and cook until mixture starts to thicken.
5. Remove Brie from freezer. With sharp knife, remove rind from cheese and cut into small chunks.
6. Add cheese to milk mixture in batches, constantly whisking until all ingredients are melted and mixture thickens.
7. Season with salt and pepper. Remove from heat and allow to cool slightly.
8. Finish with truffle oil just before serving. Taste and add more truffle oil, to taste.

For Truffle and Blue Cheese Potato Chips
1. Blanch potato slices in boiling water for about 2 minutes. Remove from water and dry on baking tray.
2. Add vegetable oil to deep stock pot and heat to 350°F.
3. Once oil is hot, add potatoes and fry chips until golden brown and crispy, frying in batches if necessary.
4. Remove chips from oil, drain on paper towels and place in mixing bowl.
5. Drizzle with truffle oil and gently toss; sprinkle with blue cheese powder or crumbles and salt.

To Serve
1. Remove burgers from refrigerator and season with salt and pepper.
2. Grill to desired doneness.
3. Lightly grill buns on cut side.
4. Place handful of arugula on bottom of each bun, then top with burger. Ladle about 2 tablespoons of cheese fondue on top.
5. Add handful of truffle chips, then top with bun.
6. Serve immediately.

Cook’s Note: You can always use blue cheese crumbles in this recipe, or find blue cheese powder at online gourmet specialty shops. It’s made by dehydrating blue cheese and it adds a rich, velvety texture and sharp, earthy flavor—try it on popcorn or add to salad dressings and dips. # hamburger

What to drink: Go red or white—a fruity red Chilean or New Zealand Pinot Noir, or a creamy, subtly oaked Chardonnay.


 
*This recipe is taken from the cookbook Cooking with Mickey Around our World*

Breakfast Pizza


Pioneer Hall
Fort Wilderness Campground Resort

Yield: one 7 inch pizza

Ingredients:
  • 2 tbsp margarine, divided
  • 1 tbsp flour
  • ¼ cup milk
  • 3 eggs, lightly beaten
  • Salt, garlic powder and fresh ground pepper to taste
  • 1 pizza shell (7 inch)
  • 1 tbsp shredded Mozzarella cheese
  • 1 tbsp shredded Cheddar cheese

Directions:

Heat 1 tablespoon of margarine in a small sauce pan. Add flour and cook 2 minutes. Stir in milk and cook until mixture boils and is thickened. Cool.

Heat remaining margarine in a small skillet; cook and stir eggs until soft scrambled. Cool.

Combine cooled milk sauce with scrambled eggs and season to taste with salt, garlic powder and pepper. Spoon into pizza shell and top with cheeses. Bake at 400 degrees F for about 20 minutes or until bubbly and cheese is melted.

VARIATIONS: The pizza can be topped with cooked sausage, cooked crumbled bacon or any other favorite topping before baking.
 
*This recipe is taken from the cookbook Cooking with Mickey Around our World*

Pioneer Hall Biscuits and Gravy


Pioneer Hall
Fort Wilderness Campground Resort

Yield: 3 cups

Ingredients:
  • 2 tbsp butter
  • 2 tbsp flour
  • 2 cups milk, heated
  • 3 breakfast sausages
  • Salt and white pepper to taste
  • Hot baking powder biscuits

Directions:

Heat butter in a medium saucepan. Add flour and cook over low heat, stirring constantly for 8 to 10 minutes. Do not allow mixture to brown. Gradually add hot milk to butter-flour mixture, stirring constantly with a whisk, until sauce is thickened and smooth. Simmer for 5 minutes. Strain and keep warm.

Remove skin and cut the sausages into small pieces. Brown in skillet until cooked. Drain off fat and add sausage to strained hot gravy. Reheat. Add salt and pepper to taste. Serve over split, hot baking powder biscuits.
 
*This recipe is taken from the cookbook Cooking with Mickey Around our World*

Orange Poppy Seed Rolls


South Seas Dining Room
Polynesian Village Resort

Yield: 3 dozen

  • Ingredientes:
  • ½ cup crushed orange*
  • ¼ tsp orange food coloring
  • ½ tsp orange extract
  • 2 tbsp poppy seeds
  • 2 small eggs
  • 1 ½ cups cold milk
  • ⅓ cup granulated sugar
  • 1 ½ packages active dry yeast
  • 2 tsp salt
  • ⅓ cup all-purpose flour
  • 4 ½ cups bread flour

Directions:

*To make crushed orange, peel all the skin and white pulp from orange segments. Cut segments into tiny pieces to measure ½ cup.

Combine orange food coloring, orange extract, poppy seeds and eggs with milk in mixing bowl. Using an electric mixer with a bread hook, mix together on low speed. Add dry ingredients, blending into the liquid on low speed, then mix on medium speed for 15 minutes. Cover and let stand for 15 minutes. Cut into 36 equal pieces and shape into round balls. Place on a greased baking sheet, barely touching. Cover and let rolls rise until double in bulk. Bake at 400 degrees F for 12 to 15 minutes until golden brown.

NOTE: Rolls freeze well.
 
*This recipe is taken from the cookbook Cooking with Mickey Around our World*

Bran Muffins


Coral Isle Cafe
Farmers Market
Polynesian Village Resort
The Land
EPCOT Center
Respectively

Yield: 18 muffins

Ingredients:
  • 2 cups bran flakes (not All-Bran)
  • 1 cup milk
  • ½ cup brown sugar
  • ½ cup vegetable oil
  • ½ cup honey
  • 3 eggs
  • 1 cup all-purpose or bread flour
  • ⅛ tsp salt
  • 1 tsp baking soda
  • ½ cup raisins

Directions:

In a large mixing bowl, combine all ingredients. Using an electric mixer, blend at medium speed for 7 to 8 minutes. Pour into paper-lined muffin cups. Bake at 400 degrees F for 20 minutes.
 
*This recipe is taken from the cookbook Cooking with Mickey Around our World*

Corn Muffins


Pioneer Hall
Farmers Market
Columbia Harbour House
Fort Wilderness Campground Resort
The Land
Liberty Square
EPCOT Center
Magic Kingdom
Respectively

Yield: 18 muffins

Ingredients:
  • ⅔ cup sugar
  • 1 tsp salt
  • ⅓ cup shortening
  • 1 tsp vanilla extract
  • 2 eggs
  • 2 cups all-purpose or bread flour
  • 1 tbsp baking powder
  • ¾ cup yellow cornmeal
  • 1 ⅓ cups milk

Directions:

Combine sugar, salt, shortening and vanilla in a bowl and mix with an electric mixer for 5 minutes until slightly creamed. Add eggs one at a time and beat for 3 minutes after each addition.

Mix flour, baking powder and cornmeal well. On low speed add half flour mixture and half milk and beat just to blend. Add remaining flour mixture and milk, and beat just to blend. Spoon into paper-lined cup cake pans and bake at 400 degrees F for about 20 minutes.
 
*This recipe is taken from the cookbook Cooking with Mickey Around our World*

Contemporary French Toast


Terrace Buffeteria
Contemporary Resort

Yield: 4 servings

Ingredients:
  • 1 cup milk
  • ½ tsp sugar
  • 2 eggs
  • 1 ½ tsp cinnamon, divided
  • ⅛ tsp salt
  • 1 loaf sourdough bread
  • Butter or oil
  • ¼ cup confectioners’ sugar
  • Syrup and butter, if desired

Directions:

Combine milk, sugar, eggs, ½ teaspoon of cinnamon and salt, and mix until well blended.

Cut bread into 8 ¾ inch slices. Heat electric skillet to 325 degrees F. Add butter or oil. Dip bread in milk mixture long enough to soak into bread. Fry in skillet until browned, turning to brown both sides, about 5 minutes. Add additional butter or oil as needed. Dip into confectioners’ sugar which has been mixed with remaining 1 tsp cinnamon. Serve with syrup and butter, if desired.
 

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