Disney Recipe
Giant Strawberry Shortcake INGREDIENTS 3 pints sliced strawberries 5 tbsp. sugar 1 3/4 cups all-purpose flour 1/2 tsp. salt 1 tbsp. baking powder 4 tbsp. butter 1/4 cup heavy cream 1/4 cup whole milk Whipped cream, for topping Miniature chocolate chips (optional) Giant Strawberry Shortcake This irresistible classic makes a perfect ending to any picnic. For extra decadence sprinkle it with miniature chocolate chips. This recipe can be used to make one giant shortcake or six of the conventional size. 1. Place the sliced strawberries in a large bowl and sprinkle them with 2 tablespoons sugar. Stir well. Let the berries sit covered for at least 2 hours, until a juicy syrup forms at the bottom of the bowl. 2. Preheat the oven to 350 degrees. In the bowl of a food processor or an electric mixer, place the flour, 3 tablespoons of the sugar, salt, baking powder and butter. Process or blend until the mixture resembles a coarse meal. Add the cream and milk and mix to form a soft dough. 3. Turn the dough out onto a lightly floured surface and roll to a 1/2-inch thickness. Form the dough into a circle (7 inches in diameter) or cut out small shortcakes with a round cookie cutter. Place it on an ungreased cookie sheet and bake for 12 minutes or until the cake springs back when touched. Remove the shortcake from the cookie sheet onto a wire rack. 4. When you are ready to serve the dessert, slice the shortcake (or cakes) in half and place the bottom half on a plate. Spoon strawberries and some of the syrup over the cake, then top with whipped cream. Place the other half of the shortcake on top of the whipped cream, followed by another layer of whipped cream, additional strawberries, and chocolate chips, if desired. Makes 6 servings.
Cheese Straws INGREDIENTS 1/4 cup plus 1 tbsp. Romano cheese, finely grated 1 tbsp. imported paprika 1/2 tsp. freshly ground black pepper, or to taste 1/4 lb. prepared puff pastry dough, defrosted according to package directions All-purpose flour, for dusting 1 egg white lightly beaten with 2 tsp. of water Cheese Straws This recipe was adapted from THE ART OF LOW-CALORIE COOKING by Sally Schneider. 1. Preheat the oven to 400 degrees. Line two large baking sheets with parchment or waxed paper, cut so that 1 inch of metal is exposed at each end of the pan. In a bowl, combine cheese, paprika, and pepper, and set aside. 2. Place the puff pastry on a lightly floured work surface and dust. Roll the dough into a 12- by 10-inch rectangle, about 1/16 of an inch thick. Brush the dough with a little bit of egg wash. Sprinkle half of the cheese mixture evenly over the surface, spreading it with your fingers. Lightly flatten the dough with a floured rolling pin. Fold the rectangle in half crosswise to enclose the cheese, forming a 7 1/2- by 10-inch rectangle. Brush the top with more egg wash; sprinkle half of the remaining cheese mixture over the surface, spreading evenly; roll lightly again. Turn the dough over and repeat the procedure on the other side. 3. With a long sharp knife, slice the folded dough crosswise into 20 1/2-inch-wide strips. Picking up one folded strip at a time, unfold it and place it across the prepared baking sheet, stretching gently so that the ends of the strip reach the exposed metal edges of the baking sheet. (Gently twisting the dough gives a rope effect.) To prevent the straw from curling while baking, press the ends firmly onto the baking sheet so that the dough sticks. Repeat with the remaining strips, spacing them 1/2 inch apart on each pan. (Unbaked strips can be left on their baking sheets, covered securely with plastic wrap, and frozen for up to two weeks.) Bake ten minutes or until golden brown. Makes 20.
Banana Pops INGREDIENTS ripe bananas semisweet chocolate chips canola oil shredded coconut chopped nuts sprinkles Banana Pops 1. To make a bunch of these tempting treats, cut 4 firm, ripe bananas in half and insert a Popsicle stick halfway into each one. 2. Set the pops on a waxed-paper-lined baking sheet and place them in the freezer for 1 hour. 3. In a small saucepan over very low heat, stir together 1 1/2 cups of semisweet chocolate chips and 2 tablespoons of canola oil until melted. 4. Place toppings, such as shredded coconut, chopped nuts, and sprinkles, in individual bowls. 5. One at a time, remove the pops from the freezer and, holding them over the saucepan, spoon the chocolate over them. Roll each chocolate-covered banana in a topping, then return it to the freezer to harden for 1 to 2 hours before serving. Serves 8.
Peanut Pork or Chicken Kabobs INGREDIENTS 3 tbsp. unsalted peanuts 1/4 cup soy sauce 3 tbsp. lemon juice 1 tbsp. olive oil 1 tbsp. ground coriander 1 tbsp. brown sugar 3/4 tsp. black pepper 1 garlic clove, minced 2 lbs. pork tenderloin or 6 boneless chicken breast halves, trimmed and cut into 1- to 1 1/2-inch cubes 1 lemon cut into 8 wedges Peanut Pork or Chicken Kabobs My daughter, Emma, first tasted skewered meat as a toddler at a Vietnamese restaurant in our New England town. Her delighted diversion, sliding pieces of seasoned meat off the skewers, made our restaurant meal a lot more pleasant. Requests for "meat on a stick" came soon after and have never stopped. You can make this marinade in a snap in the food processor up to two days before you use it. Use it on chicken, pork, or some of each. Kabobs can be served as is or with the Grilled Pineapple Chutney. Step 1 If you are using wooden skewers, soak them in water for at least 30 minutes. Blend the peanuts, soy sauce, lemon juice, olive oil, ground coriander, brown sugar, pepper, and garlic in a food processor. Add to a bowl with the cut-up pork or chicken and toss to coat. Chill and marinate for 1 hour. Step 2 Push the meat onto one end of 8 skewers. Grill directly over medium coals for 5 to 8 minutes or until the meat is just cooked through. Serve with lemon wedges. Serves 8.
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