The Disney Kitchen

Tiki God Ngendi’s Mini Pineapple Upside-Down Cakes

Ingredients:

• 2 (20 oz.) cans Pineapple slices
• 1/3 cup butter (melted)
• 2/3 cup brown sugar
• 9 maraschino cherries (cut in half)
• 1 pkg. yellow cake mix

Directions:

• Drain pineapple, save juice
• Stir melted butter and brown sugar together. Evenly divide mixture into 18 muffin cups, sprayed with light cooking spray.
• Place pineapple slices into sugar mixture with cherries in the middle.
• Prepare cake mix according to the directions given, replacing water with the reserved juice.
• Pour 1/3 cup of batter into each muffin cup.
• Bake at 350 degrees for 20-25 minutes
• Let cool for 5 minutes

Queen of Heart’s Tarts

For Valentine’s Day I thought I would post something heart related in homage to the woman who knows Valentines better than anyone else, the Queen of Hearts.

Ingredients:

2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup shortening
1 cup sugar
2  eggs, beaten
1/2 teaspoon vanilla extract
1 tablespoon milk
strawberry preserves

PREPARATION:

Rapunzel Flower Braids

• 3 cups flour
• 3 to 4 tablespoons sugar
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 egg, slightly beaten
• 1 cup milk, plus a little extra for brushing on the braids before baking
• 3 tablespoons vegetable oil
• 2 teaspoons orange zest
• Dried fruits and slivered almonds (for garnish)
• 2 mixing bowls
• Measuring cups and spoons
• Whisk
• Wooden spoon
• Cookie sheet
• Pastry brush
• Cooling rack

Instructions:

1. Heat the oven to 400 degrees F.

2. Meanwhile, measure the flour, sugar, baking powder, and salt into a mixing bowl, and whisk to combine the ingredients.

3. In another mixing bowl, whisk together the egg, milk, oil, and orange zest.

4. Make a well in the dry ingredients and pour the liquid mixture into it. Stir well.

5. Divide the dough into 10 equal pieces. Using floured hands, roll each piece into a 10-inch rope, fold it in half, and twist the dough a couple of times. For the best result, handle the dough only as much as necessary. Overworking it can make the biscuits less tender.

6. Arrange the biscuit braids on an ungreased cookie sheet and brush the tops with a little milk. Bake the braids for 10 to 12 minutes.

7. Transfer the baked braids to a cooling rack.

8. Garnish the cooled braids with edible flowers made with slivered almond petals and dried fruit centers.

Blue Bayou Monte Cristo

Monte Cristo Sandwich is served with currant jelly sauce. First prepare this, 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

2/3 c. currant jelly

1 TB water

1 TB half and half

Combine jelly, water and half and half in blender and mix until smooth. Makes about 3/4 cup.

Batter

2/3 c. water

1 small egg

1/2 t. salt

1/8 t. white pepper

few drops yellow food coloring

2/3 c. all-purpose flour

1 3/4 t. baking powder

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. Makes enough for 4 sandwiches.

Sandwiches

8 slices white bread

4 slices turkey (1 oz. each)

4 slices swiss cheese

4 slices Pullman ham

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

Final Preparation:

soybean or vegetable oil for frying

Confectioners’ sugar

currant jelly sauce

Heat about 6-inches of oil to 340F 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 currant jelly sauce.

Panko-crusted long beans from Trader Sam’s Tiki Bar

Serves 4

Sriracha Mayonnaise
3/4 cup mayonnaise
1 teaspoon sriracha (Asian chili sauce)
1 teaspoon rice wine vinegar
1 teaspoon coarse salt
1 teaspoon cleaned and thinly sliced green onion, green part only
1/4 teaspoon fresh lime juice
1/4 teaspoon chopped garlic
1/8 teaspoon freshly ground black pepper

Panko-crusted Long Beans
1 cup all-purpose flour
1 tablespoon seafood spice
1 tablespoon cornstarch
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon coarse salt
1/8 teaspoon freshly ground black pepper
4 eggs, beaten
3/4 pound Chinese long beans*, cut into 4-inch-long pieces
2 cup panko (Japanese bread crumbs)
4 cup canola oil, for frying
Coarse salt, to taste

For sriracha mayonnaise:
Combine mayonnaise, sriracha, vinegar, salt, green onions, lime juice, garlic and pepper in small bowl. Refrigerate until ready to serve.

For panko-crusted long beans:

1. Combine flour, seafood spice, cornstarch, garlic powder, onion powder, salt and pepper in a shallow bowl.
2. Line a baking sheet with paper towels; set aside.
3. Pour oil in a deep pot to a depth of 1 inch. Heat over medium-high heat to 350°F.
4. Moisten long beans; dredge in flour mixture. Dip in beaten eggs, then roll in panko.
5. Working in batches, gently place in hot oil until golden brown about 2 to 3 minutes, using tongs or a slotted spoon to gently turn beans every 45 seconds.
6. Transfer fried beans to prepared baking sheet and season lightly with salt.
7. Serve with Sriracha Mayonnaise.

Gingerbread Mickey Beignets

Makes 24 beignets

1 cup evaporated milk, heated until warm but not hot
1 envelope dry active yeast
1 egg, lightly beaten
1/2 cup molasses
2 tablespoons plus 1/4 cup sugar, divided
1 tablespoon vegetable oil
4 1/2 cups all-purpose flour, divided
1 teaspoon salt
1/2 teaspoon plus 1 teaspoon ground cinnamon, divided
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/3 cup shortening
Vegetable oil for deep-frying

1. Combine evaporated milk and yeast in a large bowl; add egg, molasses, 2 tablespoons sugar, and vegetable oil. Stir until yeast dissolves and mixture is combined.
2. Sift together 4 cups flour, salt, 1/2 teaspoon cinnamon, nutmeg, ginger, and cloves in a medium bowl.
3. Add half of flour mixture to milk mixture. Mix well.
4. Add shortening, blending until combined, then add remaining flour mixture. Knead until mixture comes together, adding remaining 1/2 cup flour, a bit at a time, if needed. Form dough into ball, wrap in plastic wrap, and refrigerate at least 4 hours, or overnight.
5. On a floured board, roll dough to 1/3-inch thickness. Cut into 24 squares. Cover with a clean dish towel and set aside in a warm, draft-free area for 45 minutes.
6. Line a plate with paper towels; set aside.
7. Add vegetable oil to a deep-sided pot to a depth of 3 inches. Heat oil to 375°F. Drop in dough squares a few at a time, turning frequently with a long-handled slotted spoon. Cook until puffed and golden. Remove with slotted spoon and transfer to the plate lined with paper towels. Lightly tent with foil to keep warm while remaining beignets cook.
8. Combine remaining 1/4 cup sugar and 1 teaspoon cinnamon in a small bowl. Dust hot beignets with cinnamon-sugar mixture; serve warm.

Eggnog Crème Anglaise
2 cups eggnog
1/2 cup milk
1/4 cup sugar
6 egg yolks
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon (optional)

1. Combine eggnog and milk in a large, heavy saucepan over medium-high heat. Cook until very hot but not simmering.
2. Meanwhile, combine sugar and egg yolks in the bowl of an electric mixer fitted with the whisk attachment. Beat until light, thick and fluffy.
3. Very slowly drizzle in hot eggnog mixture while beating at medium-low speed.
4. Transfer mixture back to saucepan over medium-low heat. Cook, stirring constantly, until sauce thickens and becomes creamy, 10 minutes. Do not simmer or the egg yolks will curdle.
5. Remove the sauce from the heat, whisk, and strain through a fine sieve. Stir in nutmeg and cinnamon, if using. Serve warm with Gingerbread Beignets.

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I am going grocery shopping and I need to buy ingredients to test stuff out

Ratatouille

Directions