Recently we discussed, 12 Disney Park & Resort Recipes To Make At Home. Today we are back with 12 MORE Disney recipes to recreate at home. From colorful Pop’t art recipe to Chicken Gumbo Soup, this list has a little bit of everything. One of my favorites I want to try is Mickey Mouse shaped Beignets! Yum!
1. Pop’t Art Recipe (EPCOT International Festival of the Arts)
1/2 cup sugar
1 cup butter
1 egg white
2 1/2 cups all-purpose flour, sifted
1/8 teaspoon salt
6 tablespoons chocolate-hazelnut spread
1 1/2 cups powdered sugar
3–4 tablespoons milk
2 teaspoons vanilla extract
FOR SUGAR COOKIE:
- Cream the sugar and butter in the bowl of an electric mixer fitted with a paddle attachment until fluffy. Add egg white and beat for 1 minute.
- Slowly add sifted flour and salt and beat at medium speed until a soft dough forms.
- Cover bowl and chill in refrigerator for 30 minutes.
- Preheat oven to 300°F. Line a baking sheet with parchment or silicone baking mat.
- Roll dough into a 1/4-inch thick rectangle on a lightly floured surface.
- Cut into six, 3×5-inch rectangles.
- Place cookies on prepared baking sheet and bake for 15 minutes, until golden brown.
- Cool for 30 minutes.
- Spread 1 tablespoon of chocolate-hazelnut spread on each cookie, leaving a border of about 1/8 inch around the edges of each cookie.
- Set aside.
- Whisk powdered sugar, 3 tablespoons of the milk, and the vanilla extract in a pie plate until smooth. Add additional milk if the glaze is too thick.
- Set aside 2 tablespoons of glaze in a small bowl.
- Dip each cookie, chocolate-hazelnut side down, in the glaze to cover the chocolate.
- Set on a wire rack to dry.
- Mix remaining glaze with desired color or colors of food coloring. Use a fork to drizzle colored glaze on top of the cookies.
2. BBQ Sauce from Flame Tree Barbecue (Disney’s Animal Kingdom)
Makes 1 cup
1 cup ketchup
1/4 cup rice wine vinegar
2 tablespoons molasses
1 tablespoon chili powder
1 tablespoon paprika
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon ground cloves
2 teaspoons onion powder
2/3 cup water
1/4 cup packed light brown sugar
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1. Combine all ingredients in a 2-quart saucepan over medium heat. Bring to a simmer, reduce the heat to low, and cook for 25 minutes, stirring frequently.
2. Use immediately or store in refrigerator for up to two weeks.
3. Akershus’ Rice Cream with Strawberry (EPCOT)
11/2 cups water
1/4 teaspoon salt
1 cup short-grain white rice
2 cups milk
1 cup strawberry preserves
1/2 cup water
1 teaspoon freshly squeezed lemon juice
1 cup heavy cream
1/4 cup sugar
1 teaspoon pure vanilla extract
In a 3- or 4-quart saucepan, bring 11/2 cups of water to a boil with the salt. Add the rice, reduce heat to medium-low, and cook the rice for 15 minutes or until all of the water has been absorbed. Add the milk and simmer for 20 minutes or until all of the milk has been absorbed. Transfer the mixture to a bowl and let cool to room temperature. Meanwhile, in a blender, combine the strawberry preserves, 1/2 cup water, and lemon juice and blend until smooth. In a bowl, whip the cream with the sugar and vanilla. With a rubber spatula, fold the whipped cream mixture into the rice.
Transfer the rice pudding to a large bowl or to individual serving bowls and drizzle with strawberry sauce.
4 to 6 servings; makes about 5 cups rice pudding and 1 cup strawberry sauce.
4. Mickey Mouse-shaped Beignets (Port Orleans – French Quarter)
10 large Mickey Mouse-shaped beignets or 2 dozen small beignets
- 1/2 teaspoon dry yeast
- 1/4 cup warm water (105°)
- 1/4 cup sugar
- 2 tablespoons vegetable shortening
- 1/2 teaspoon salt
- 1/2 cup heavy cream
- 1 egg
- 4 cups all-purpose flour
- 1/2 cup boiling water
- Vegetable oil for frying
- Powdered sugar
- Sprinkle yeast over warm water in a small bowl, stirring to dissolve. Let stand for 5 minutes.
- Combine sugar, shortening, salt, heavy cream, egg, flour and boiling water in a large bowl; stir in yeast mixture. With the dough hook attachment of an electric mixer on medium speed, mix the dough just until combined and smooth. Let dough rest for 30 minutes.
- Roll to 1/4-inch thickness and cut individual beignets with a Mickey Mouse-shaped cutter or cut into 2 1/2 to 3-inch squares. Cover with a towel and let dough rise until doubled in size in a warm, draft-free area, about 1 to 1 1/2 hours.
- Using caution, heat 3 inches of vegetable oil to 350°F in a deep, heavy pot over medium-high heat. Fry beignets until golden brown, about 2 to 3 minutes, turning as soon as they brown on one side. Remove with tongs and place on paper towels to drain. Dust warm beignets with powdered sugar and serve immediately.
5. Hushpuppies from Blue Bayou (New Orleans Square at Disneyland Resort)
Makes 2 1/2 dozen
1 cup flour
1 cup yellow cornmeal
1 tablespoon finely diced shallot
1 heaping tablespoon cooked and finely chopped bacon
1 1/2 teaspoons finely chopped parsley
3 heaping tablespoons white sweet corn
1 1/4 teaspoons baking powder
1 teaspoon sugar
1 1/2 teaspoon salt
1/2 teaspoon black pepper
3/4 cup milk
4 cups corn oil or shortening
- In a large mixing bowl, combine all ingredients except the egg, milk, and oil.
- In a separate bowl, mix together egg and milk. Heat the oil.
- Add the dry ingredients to the egg-and-milk mixture. Do not let the batter sit longer than 15 minutes.
- Use two teaspoons and carefully spoon a ball about the size of a large olive into the hot oil. Fry 3 to 4 minutes.
6. Ohana Noodles (Disney’s Polynesian Village Resort)
- 2 packages (16 oz each) of Lo Mein noodles
- 2 cups, red & green shredded cabbage
- 3 stalks, bok choy stems, sliced
- 2 cups, brown sugar
- 3 cloves garlic, minced
- 1″ knob ginger, peeled and minced
- 3/4 cup, rice wine vinegar
- 1 3/4 cup, soy sauce
- 4 Tablespoons pineapple juice
- 2 1/4 tablespoon cornstarch
- Mix the brown sugar, garlic, ginger, rice wine vinegar and soy sauce in a small bowl. Pour into a sauce pot and bring to a boil
- In another small bowl, mix pineapple juice and cornstarch and pour slowly into the boiling mixture to thicken
- Let simmer for 25 minutes then pour through a fine mesh strainer
- In a wok or large pan, saute the bok choy and cabbage
- Add lo mein noodles and glaze to pan and toss to coat.
7. Stitch Juice from Ohana’ (Disney’s Polynesian Village Resort)
- 21 ounces of passion fruit juice
- 21 ounces of guava juice
- 21 ounces of pulp free orange juice
Mix equal parts of juice, serve and enjoy!
8. Apple Pie from Whispering Canyon Café (Disney’s Wilderness Lodge)
Makes one 9-inch pie
4 tablespoons butter, cut into small pieces
1/4 cup shortening
1 3/4 cup all-purpose flour
4 teaspoons sugar
1/8 teaspoon coarse salt
1/3 cup 2% milk
1 cup water
6 granny smith apples, peeled and sliced
2 teaspoons apple pie spice
APPLE PIE BATTER
1/2 cup butter, softened
2/3 cup sugar
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
1/4 cup heavy cream
FOR PIE CRUST:
- Combine butter, shortening, flour, sugar, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix at medium speed until crumbly.
- Add milk and mix until incorporated.
- Wrap dough in plastic wrap and rest in refrigerator for 30 minutes.
- Roll to 1/4-inch thickness and place in 9-inch pie plate.
- Set aside.
- Bring water to simmer in a large pot.
- Place apples in a steamer basket and add to pot. Steam for 10 minutes. Remove from water.
- Cool to room temperature and toss with apple pie spice.
FOR APPLE PIE BATTER:
- Cream butter and sugar in the bowl of a stand mixer fitted with a paddle attachment until fluffy. Add eggs and mix until just incorporated.
- Mix flour, baking powder, and salt in a small bowl. Slowly add to mixer and beat on medium speed until combined.
- Add cream and mix until smooth.
- Set aside until ready to bake.
FOR APPLE PIE:
- Preheat oven to 350°F. Place 1/2 cup apple pie batter on top of pie crust, spread until smooth. Top with apples and remaining apple pie batter.
- Cover with foil and bake for 40 minutes. Remove foil and bake 20 more minutes, until golden brown.
- Cool to room temperature before serving.
9. Papaya, Avocado and Grapefruit Salad from Boma (Disney’s Animal Kingdom Lodge)
|1 papaya, small
1 ripe but firm avocado
10 mint leaves, cut into thin strips
1/2 cup plain yogurt
2 tablespoons grapefruit juice
1 tablespoon honey
Peel the papaya, halve, and scoop out the seeds. Dice into one-inch cubes. Slice avocado lengthwise all the way around to the pit. Gently twist each side in an opposite direction to separate halves. The pit should remain in one side. Slip a large spoon in between the skin and the meat and scoop out the flesh. Cut into 1-inch cubes. In a large bowl, peel and section the grapefruit letting the pieces fall into a bowl. (Reserve juice for the dressing.) Add the papaya, avocado, and mint leaves; set aside. In a small bowl, stir together yogurt, grapefruit juice, and honey. Pour the dressing over the fruit and toss gently.
10. Chicken Gumbo Soup from New Orleans Square (Disneyland Resort)
2 tablespoons paprika
1 tablespoon seasoning salt
2 teaspoons granulated garlic
1 1/2 teaspoons onion powder
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons sugar
1 teaspoon cayenne
1/2 teaspoon freshly ground white pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 tablespoon olive oil
1 tablespoon diced white onion
1 tablespoon diced red bell pepper
1 cup medium-grain white rice
1 3/4 cups vegetable stock
1 tablespoon Cajun spice
1/2 cup unsalted butter
1 pound skinless boneless chicken thighs, diced
1/2 cup diced Tasso ham
1/2 cup diced Andouille sausage
3 tablespoons chopped garlic
1/2 cup all-purpose flour
3 tablespoons Cajun spice
4 cups chicken stock
1/2 cup sliced okra
1/4 cup diced tomatoes
1/4 cup chopped green onions, for garnish
For Cajun spice:
Combine all ingredients in a medium bowl; store in an airtight container for up to 1 week.
For Cajun rice:
- Heat oil in a large saucepan over medium heat.
- Add onion and bell pepper; sauté 3 minutes, or until translucent.
- Add rice, stirring to coat in oil. Toast rice, stirring frequently, 3 to 4 minutes.
- Add vegetable stock, stir, then add Cajun spice, stirring well.
- Cover pan and bring to a boil; reduce heat to low. Cook 15 to 20 minutes, or until liquid is completely absorbed.
- Fluff with a fork before serving.
For chicken gumbo:
- Melt butter in a Dutch oven over medium-high heat. Add chicken, Tasso, and Andouille and cook until golden brown, 5 minutes. Add garlic, stirring to combine. Cook until fragrant, about 1 minute.
- Remove meat from pot with a slotted spoon, reserving fat in pot. Place meat on a large plate and set aside.
- Add flour to fat in pot, whisking to combine. Cook until mixture turns golden, about 10 to 15 minutes. Stir in Cajun spice.
- Return meat to pot, stirring well to combine. Slowly add stock, whisking vigorously after each addition until mixture is smooth.
- Add okra and tomatoes. Simmer, stirring frequently, until okra is tender, about 10 to 15 minutes.
- Ladle gumbo into bowls and top with a large spoonful of rice. Garnish with chopped green onions.
11. Apple Crisp from Napa Rose Restaurant (Disney’s Grand Californian Hotel & Spa)
For the apple filling:
- 1 ½ pounds crisp apples, such as Fuji or Braeburn
- 3 tablespoons unsalted butter
- ¾ cup sugar
- ¼ cup fresh lemon juice
- 2 tablespoons Calvados (apple brandy)
- 2 teaspoons cornstarch
For the crumble topping:
- 1 cup all-purpose flour
- ½ cup sugar
- ½ cup brown sugar
- ½ cup oats
- ¼ cup chopped pecans
- ¼ cup shredded coconut
- 3 tablespoons unsalted butter
For the manchego cheese ice cream:
- 8 egg yolks
- ¾ cup sugar
- 2 cups heavy cream
- 3 cups half-and-half
- 1 vanilla bean, split lengthwise
- ½ pound Manchego cheese, cut into 1 inch cubes
For the apple filling:
- Peel apples and cut into ¼-inch dice. Set aside.
- Melt butter in a large sauté pan over medium heat; add sugar, and stir about 2 minutes or until sugar melts.
- Add diced apples, and cook about 3 minutes or until apples just begin to soften. Combine lemon juice, Calvados, and cornstarch in a small bowl; stir until cornstarch is dissolved.
- Add lemon juice mixture to the pan, and cook about 4 minutes, stirring until juices thicken. Serve warm.
For the crumble topping:
- Preheat oven to 350 degrees F.
- Combine flour, sugar, brown sugar, oats, pecans, and coconut in a large bowl; stir until well combined. In a microwave-safe bowl, melt butter. Slowly add melted butter to the bowl, stirring to incorporate.
- Pour mixture onto an un-greased cookie sheet, breaking up large clumps with your fingers. Bake 10 to 14 minutes, or until golden brown. Set aside to cool slightly; break up any remaining big pieces to achieve a crumbly consistency.
For the Manchego cheese ice cream:
- Whisk together egg yolks and sugar in a large bowl until pale and fluffy; set aside.
- Combine cream, half-and-half, and vanilla bean in a medium saucepan over medium-high heat; bring to a simmer. Slowly ladle 1 cup hot cream mixture into egg yolks, whisking constantly. Pour egg-cream mixture back into the saucepan, and cook about 4 minutes, stirring constantly, until mixture coats the back of a wooden spoon. Pour mixture into a large bowl.
- Add cheese cubes and stir. Cool to room temperature, stirring occasionally. Once cooled, pour custard through a fine-mesh sieve into a large bowl. Discard cheese and vanilla bean. Refrigerate custard until cold, then freeze in an ice-cream maker according to manufacturer’s instructions.
- Spoon apple filling into serving dish and sprinkle with crumble topping.
- Serve with a scoop of Manchego cheese ice cream on the side.
12. Roasted White Chocolate Budino from Trattoria Al Forno (Disney’s Boardwalk Inn and Villas)
1 3/4 cups white chocolate chips
1 (1/4-ounce) envelope powdered gelatin
1 cup whole milk, divided
1 cup, plus 1 tablespoon heavy cream
1 teaspoon light corn syrup
(MAKES 2 1/2 DOZEN COOKIES)
1/2 cup, plus 3 tablespoons almond paste
2 large egg whites
3/4 cup, plus 1 tablespoon powdered sugar
2 tablespoons all-purpose flour
1/2 cup, plus 1 tablespoon almond flour
- Preheat oven to 250°F. Place white chocolate chips in a shallow baking dish. Bake for 10 minutes and stir. Cook for an additional 30 to 60 minutes, stirring every 10 minutes. Color should be medium caramel. Using a rubber spatula, scrape chocolate into a medium bowl.
- Sprinkle gelatin over 1/4 cup of milk in a small bowl.
- Combine remaining 3/4 cup milk, heavy cream, and corn syrup in a saucepan and bring to a boil. Remove from heat and mix in the gelatin/milk mixture, whisking until fully dissolved.
- Pour hot cream mixture over roasted chocolate, whisking to combine.
- Divide evenly among 6 serving bowls. Refrigerate until set, at least 2 hours.
FOR AMARETTI COOKIES:
- Preheat oven to 325°F. Line two baking sheets with parchment paper.
- Beat almond paste with electric mixer until crumbly.
- Beat in egg whites until mixture is smooth. Sift in powdered sugar and all-purpose flour, beating just until combined, about 1 minute.
- Stir in almond flour with a wooden spoon. (Dough will be sticky.)
- Use water to lightly wet scoop before working the dough. Scoop rounded teaspoons of dough onto prepared baking sheets, about 2 inches apart.
- Bake until cookies rise, crack slightly, and are golden brown, about 12 to 15 minutes.
- Remove from oven and cool completely before removing from baking sheet with a thin metal spatula. Store in an airtight container.
Top each budino serving with an Amaretti cookie, whipped cream, and a cherry.
Learn more about Walt Disney World Dining and get suggestions for where to eat, how to use the Disney Dining Plan and more.