I recently stumbled upon The Muppets Kitchen with Cat Cora on the Disney site. If you haven't seen it yet, you can check it out here.
Miss V loves this site.
Edited to add a label and wave hi to the folks at Disney in CA. Hope you are having a magical day and hope to visit Disney World again!!
Showing posts with label Disney World. Show all posts
Showing posts with label Disney World. Show all posts
11/15/2010
7/06/2010
Disney Hollywood Studios Brown Derby Grapefruit Cake
One of the cakes that I made for Desserts & Fireworks was from Disney Hollywood Studio's Brown Derby. It is the Grapefruit Cake. A little bit of info from the the Disney Food Blog.
The heyday of the original Brown Derby restaurants was the golden age of Hollywood, when Mary Pickford, Clarke Gable, Spencer Tracy, and the young starlet, Lucille Ball, among others, frequented the lush booths in the hat-shaped buildings. Disney World’s Hollywood Brown Derby is fashioned after the Hollywood Brown Derby on Vine Street (there were three other Brown Derby restaurants as well), and bears an incredible resemblance inside and out. But what I find truly fascinating about the restaurant are the stories it’s keeping alive.
One of my favorites is about Louella Parsons, who worked for William Randolph Hearst and was considered one of the most powerful gossip columnists in Hollywood for many years (to the dismay of her colleague and rival, Hedda Hopper, who often held court on the opposite side of the Derby from Parsons).
One day, Parsons complained to Derby owner Robert Cobb that all of his desserts were too fattening and requested something healthier. Cobb quickly told the chef “to put grapefruit on something, because everyone knows it’s slimming.”
So the chef invented his Grapefruit Cake, a dessert with multiple layers of cream cheese frosting that are anything but slimming, and it’s gone down in the history books along with several other Derby-invented classic recipes.
Ingredients:
1 1/2 cups sifted cake flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup water
1/4 cup vegetable oil
3 eggs (separated)
3 tablespoons grapefruit juice
1/2 teaspoon grated lemon rind
1/4 teaspoon cream of tartar
Preheat oven to 350º F. Sift together flour, sugar, baking powder, and salt into mixing bowl. Make a well in center of dry ingredients.
Add water, oil, egg yolks, grapefruit juice, and lemon rind. Beat until smooth.
Beat egg whites and cream of tartar separately, until whites are stiff but not dry.
Gradually fold egg whites into the cake batter, folding gently with a rubber spatula until just blended. Do not stir the mixture.
Pour into an ungreased 10-inch cake pan. Bake at 350º degrees for 25 to 30 minutes, or until cake springs back when lightly touched with a finger. Invert pan on cake rack until cool. Run spatula around edge of cake. Carefully remove from pan. With a serrated knife, gently cut layer in half.
Grapefruit Cream Cheese Frosting
Ingredients:
2 six-ounce packages of cream cheese
2 teaspoons lemon juice
1 teaspoon grated lemon rind
3/4 cup powdered sugar (sifted)
6 to 8 drops yellow food coloring
1 one-pound can grapefruit sections (well-drained), reserving 2 tablespoons of juice OR 3 fresh grapefruits, peeled, sectioned, and drained, reserving 2 tablespoons of juice.
Method:
Let cream cheese soften at room temperature. Beat cheese until fluffy.
Add lemon juice and rind.
Gradually blend in sugar. Beat until well blended. Add food coloring.
Add reserved grapefruit and blend into frosting.
Divide the frosting evenly into two bowls. Roughly chop 2/3 of the grapefruit sections and add them to half the frosting. Spread this mixture on the bottom half of cake. Top with several grapefruit sections. Cover with second layer of cake. Frost top and sides. Garnish with remaining grapefruit sections.
The heyday of the original Brown Derby restaurants was the golden age of Hollywood, when Mary Pickford, Clarke Gable, Spencer Tracy, and the young starlet, Lucille Ball, among others, frequented the lush booths in the hat-shaped buildings. Disney World’s Hollywood Brown Derby is fashioned after the Hollywood Brown Derby on Vine Street (there were three other Brown Derby restaurants as well), and bears an incredible resemblance inside and out. But what I find truly fascinating about the restaurant are the stories it’s keeping alive.
One of my favorites is about Louella Parsons, who worked for William Randolph Hearst and was considered one of the most powerful gossip columnists in Hollywood for many years (to the dismay of her colleague and rival, Hedda Hopper, who often held court on the opposite side of the Derby from Parsons).
One day, Parsons complained to Derby owner Robert Cobb that all of his desserts were too fattening and requested something healthier. Cobb quickly told the chef “to put grapefruit on something, because everyone knows it’s slimming.”
So the chef invented his Grapefruit Cake, a dessert with multiple layers of cream cheese frosting that are anything but slimming, and it’s gone down in the history books along with several other Derby-invented classic recipes.
Ingredients:
1 1/2 cups sifted cake flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup water
1/4 cup vegetable oil
3 eggs (separated)
3 tablespoons grapefruit juice
1/2 teaspoon grated lemon rind
1/4 teaspoon cream of tartar
Preheat oven to 350º F. Sift together flour, sugar, baking powder, and salt into mixing bowl. Make a well in center of dry ingredients.
Add water, oil, egg yolks, grapefruit juice, and lemon rind. Beat until smooth.
Beat egg whites and cream of tartar separately, until whites are stiff but not dry.
Gradually fold egg whites into the cake batter, folding gently with a rubber spatula until just blended. Do not stir the mixture.
Pour into an ungreased 10-inch cake pan. Bake at 350º degrees for 25 to 30 minutes, or until cake springs back when lightly touched with a finger. Invert pan on cake rack until cool. Run spatula around edge of cake. Carefully remove from pan. With a serrated knife, gently cut layer in half.
Grapefruit Cream Cheese Frosting
Ingredients:
2 six-ounce packages of cream cheese
2 teaspoons lemon juice
1 teaspoon grated lemon rind
3/4 cup powdered sugar (sifted)
6 to 8 drops yellow food coloring
1 one-pound can grapefruit sections (well-drained), reserving 2 tablespoons of juice OR 3 fresh grapefruits, peeled, sectioned, and drained, reserving 2 tablespoons of juice.
Method:
Let cream cheese soften at room temperature. Beat cheese until fluffy.
Add lemon juice and rind.
Gradually blend in sugar. Beat until well blended. Add food coloring.
Add reserved grapefruit and blend into frosting.
Divide the frosting evenly into two bowls. Roughly chop 2/3 of the grapefruit sections and add them to half the frosting. Spread this mixture on the bottom half of cake. Top with several grapefruit sections. Cover with second layer of cake. Frost top and sides. Garnish with remaining grapefruit sections.
As much as I love this cake, I did have some issues with it. First I had to borrow a 10 inch cake pan which is when I am glad I have friends that bake too. Second I really was second guessing myself when it said ungreased pan.....Next time I will listen to my gut and just spray the bottom of the cake pan. Next issue with the size of the pan. It was a bit of a pain to slice it to make two layers. If I make this again, I will certainly make it in a smaller pan like an 8 or 9 inch round.
6/10/2010
Tie Dye Cheesecake - Pop Century
We stayed at Pop Century back in June 2007 and of course "had" to try the infamous Tie Dye Cheesecake that everyone talks about on the Dis. I think it threw me that the "crust" was actually Red Velvet cake and not a graham cracker crumb, but other than that it was pretty good.
Fast forward to this week and Miss V and I are having Disney withdrawals and I happened to find the recipe on AllEars.
Red Velvet Cake
1/4 cup butter, softened
3/4 cups sugar
1 egg
1 tablespoons cocoa
1 ounce red food coloring
1/2 teaspoon vanilla
1/2 teaspoon salt
1/2 cup buttermilk
1 cups flour
1/2 tablespoon vinegar
1/2 teaspoon baking soda
Preheat oven to 350 deg F. Grease the bottom and sides of a 9" spring form pan.
Cream together butter, sugar and eggs. Make a paste of cocoa and food coloring. Add the paste to the creamed mixture. Mix salt and vanilla in buttermilk and add alternately with the flour. Mix soda and vinegar separately, add last, folding in. Do not beat after adding soda mixture. Pour batter into prepared pan. Bake at 350 for 30 minutes or until tester comes out clean. Cool cake in pan.
Lower oven temperature to 325 deg F.
Cheesecake Filling
1 1/2 lb. Cream Cheese
1 1/3 C. Sugar
5 Large Eggs
16 oz. Sour Cream
1/4 C. Flour
2 tsp. Vanilla
2 tsp. Lemon Juice
* All above ingredients should be at room temperature before you begin.
Preparation:
Start by beating the cream cheese until light and fluffy. Keep the mixer on a low setting throughout the beating and mixing process. Add the sugar a little at a time and continue beating until creamy. Add one egg at a time and beat after each egg. When eggs have been mixed into the cream cheese add flour, vanilla and lemon juice, mix well. Add the sour cream last and beat well.
Divide the batter into 6 bowls and color each one:
purple (my purple was dried out so I subbed Royal Blue)
red
yellow (I used Wilton Lemon Yellow)
light blue (I used Wilton Sky Blue)
green (I used Wilton Kelly Green)
orange
Drop large spoonfuls of the colored batters randomly atop the red velvet cake in the spring form pan. Swirl each layer slightly. Place on the top rack in the middle of a 325 degree preheated oven for one hour and 15 minutes. When time is up, prop open oven door and leave in oven for one hour. After one hour, remove from oven. Let cool enough before the cheesecake is put into the refrigerator for 24 hours.
Look at those C-O-L-O-R-S!
Miss V swirling it gently!
Swirl-a-licious!
All finished and cooled!
Groovy baby!
Fast forward to this week and Miss V and I are having Disney withdrawals and I happened to find the recipe on AllEars.
Red Velvet Cake
1/4 cup butter, softened
3/4 cups sugar
1 egg
1 tablespoons cocoa
1 ounce red food coloring
1/2 teaspoon vanilla
1/2 teaspoon salt
1/2 cup buttermilk
1 cups flour
1/2 tablespoon vinegar
1/2 teaspoon baking soda
Preheat oven to 350 deg F. Grease the bottom and sides of a 9" spring form pan.
Cream together butter, sugar and eggs. Make a paste of cocoa and food coloring. Add the paste to the creamed mixture. Mix salt and vanilla in buttermilk and add alternately with the flour. Mix soda and vinegar separately, add last, folding in. Do not beat after adding soda mixture. Pour batter into prepared pan. Bake at 350 for 30 minutes or until tester comes out clean. Cool cake in pan.
Lower oven temperature to 325 deg F.
Cheesecake Filling
1 1/2 lb. Cream Cheese
1 1/3 C. Sugar
5 Large Eggs
16 oz. Sour Cream
1/4 C. Flour
2 tsp. Vanilla
2 tsp. Lemon Juice
* All above ingredients should be at room temperature before you begin.
Preparation:
Start by beating the cream cheese until light and fluffy. Keep the mixer on a low setting throughout the beating and mixing process. Add the sugar a little at a time and continue beating until creamy. Add one egg at a time and beat after each egg. When eggs have been mixed into the cream cheese add flour, vanilla and lemon juice, mix well. Add the sour cream last and beat well.
Divide the batter into 6 bowls and color each one:
purple (my purple was dried out so I subbed Royal Blue)
red
yellow (I used Wilton Lemon Yellow)
light blue (I used Wilton Sky Blue)
green (I used Wilton Kelly Green)
orange
Drop large spoonfuls of the colored batters randomly atop the red velvet cake in the spring form pan. Swirl each layer slightly. Place on the top rack in the middle of a 325 degree preheated oven for one hour and 15 minutes. When time is up, prop open oven door and leave in oven for one hour. After one hour, remove from oven. Let cool enough before the cheesecake is put into the refrigerator for 24 hours.
Look at those C-O-L-O-R-S!
Pretty colorful
Miss V swirling it gently!
Swirl-a-licious!
All finished and cooled!
Groovy baby!
6/09/2010
Crystal Palace Breakfast Potato Casserole
This is one of my favorite things at Crystal Palace, I found the recipe on AllEars.
Yield: 6 servings
Ingredients:
1/4 teaspoon Garlic Salt
1/4 teaspoon White Pepper
1/2 teaspoon Salt
3 cups Milk
1 cup Cheddar Cheese - mild, shredded
4 cups Potatoes - diced and cooked (I used the hashbrowns in a bag)
1/2 cup Flour
1/2 cup Onions - diced
1/4 cup Butter - melted
Method:
Dice and cook the potatoes, dice the onions and gather the remaining ingredients. Melt butter in a medium saucepan. Add onions and sauté about 2 minutes. Cook an additional 2 minutes. Add flour, stir to make a paste, called a roux. Cook the roux for about 5 minutes stirring constantly. Add 3 cups milk stirring until all lumps are gone. Cook mixture for 10 minutes while stirring. Add potatoes, cheese and seasonings. Mix until cheese is melted.
You may refrigerate at this point until ready to use.
Place in pre-heated oven at 350 for approximately 10 minutes.
This was pretty good, but I think it could have used another cup of potatoes.
Yield: 6 servings
Ingredients:
1/4 teaspoon Garlic Salt
1/4 teaspoon White Pepper
1/2 teaspoon Salt
3 cups Milk
1 cup Cheddar Cheese - mild, shredded
4 cups Potatoes - diced and cooked (I used the hashbrowns in a bag)
1/2 cup Flour
1/2 cup Onions - diced
1/4 cup Butter - melted
Method:
Dice and cook the potatoes, dice the onions and gather the remaining ingredients. Melt butter in a medium saucepan. Add onions and sauté about 2 minutes. Cook an additional 2 minutes. Add flour, stir to make a paste, called a roux. Cook the roux for about 5 minutes stirring constantly. Add 3 cups milk stirring until all lumps are gone. Cook mixture for 10 minutes while stirring. Add potatoes, cheese and seasonings. Mix until cheese is melted.
You may refrigerate at this point until ready to use.
Place in pre-heated oven at 350 for approximately 10 minutes.
This was pretty good, but I think it could have used another cup of potatoes.
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