Woody's Lunchbox Breakfast Bowl Dupe Recipe

#BakingThroughIsolation #Episode14

Woody's Lunchbox Breakfast Bowl Dupe Recipe

Ingredients:

1 bag frozen Tater Tots/Potato Barrels
1 lb loose breakfast sausage
3 tbsp butter
1/3 cup flour
3 cups milk
8 eggs
1/4 cup milk
2 tbsp butter
1 cup shredded cheddar cheese
Chopped green onion
Bacon crumbles (optional)

Instructions:

1. Heat Tater Tots per package instructions. Prepare bacon if desired and chop into crumbles.
2. In a large bowl, scramble eggs, add 1/4 cup milk, and whisk. Set aside.
3. In a large skillet, cook sausage over medium heat. Sausage should appear crumbly. Reserve 1 tbsp of sausage grease and set aside. Strain sausage and set aside.
4. Return tbsp grease to skillet. Add 3 tbsp butter and melt. Coat sausage in the 1/3 cup of flour and return to skillet. Stir until well coated and then add 3 cups milk.
5. Stir constantly, for 5-10 minutes, until gravy thickens to desired consistency. Set aside.
6. In a separate skillet, melt 2 tbsp butter. Pour in egg mixture and scramble until cooked eggs are nice and fluffy. Set aside.
7. Assemble bowls. Layer bottom of bowl with tater tots, sausage gravy, eggs, cheese, bacon (if desired) and chopped green onion. Serve immediately.

Joy Of Tea Curry Chicken Pockets Recipe

#BakingThroughIsolation #Episode13

Chicken Curry Pocket Recipe 
Makes 18 (small) or 9 (large)

Ingredients: 

1 lb. ground chicken 
3 Tbsp vegetable oil 
1/2 brown onion, finely chopped 
2 Tbsp red curry paste 
2 Tbsp Asian curry powder 
1/2 tsp salt 
1 Tbsp soy sauce 
1/2 tsp sesame oil 
2 Tbsp sugar 
1/4 tsp black pepper 
1 Tbsp rice wine or sherry 
1/4 cup chopped cilantro 
3 green onions, green parts only, thinly sliced 
1-1 lb package puff pastry, thawed 
1 egg mixed with 1 tsp of water 
2 Tbsp sesame seeds 

Instructions:  

1. Heat 3 Tbsp of oil in a large wok on medium-high heat. Add the chopped onions, and cook for a few minutes until the onions are slightly softened. Add the curry paste, curry powder, and salt and cook for another few minutes until the onions are soft. Increase the heat to high then add the ground chicken, and mix in with the onions until thoroughly incorporated. 
2. While the chicken is still cooking, add the soy, sesame oil, sugar, and black pepper and stir those ingredients in. When the chicken has fully cooked and is no longer pink, add the rice wine and let it cook out. Turn off the heat and place the chicken filling mixture on a large plate to cool. 
3. When the filling has cooled to room temperature, mix in the chopped cilantro and sliced green onion. 
4. Preheat oven to 425 degrees F. Unfold the puff pastry out into one layer on a work surface. Cut into 9 equal squares, each about 3″ x 3″. Fill each square with 1 Tbsp of the filling, being careful not to overfill. Lightly dab the inner edges of the pastry square with water, then fold one side of the square onto the other to create a turnover. Pinch the edges together firmly to seal them. Place the turnovers on a large baking sheet, about 1″ apart from one another. Repeat this process for all 18 turnovers, placing 9 on each tray. 
5. Brush each turnover with egg wash (an egg mixed with 1 tsp water), then sprinkle with sesame seeds. Bake turnovers for 15 to 17 minutes or until pastries are puffed and golden brown.

Boardwalk Bakery Crumb Cake Dupe Recipe

#BakingThroughIsolation #Episode12

Boardwalk Bakery Crumb Cake (Dupe Recipe)

Ingredients:

2 cups all-purpose flour 
1 cup granulated sugar 
2 teaspoons baking powder 
1/4 teaspoon salt 
4 tablespoons (1/2 stick) butter, softened 
3/4 cup milk 
1 egg 
1 teaspoon vanilla extract 

Topping 
2 cups all-purpose flour 
1/2 pound (2 sticks) butter, softened 
2 teaspoons ground cinnamon 

Icing 
1/2 cup store bought vanilla icing, slightly warmed

Instructions 

1. Preheat oven to 350 degrees F. 
2. Coat a 10- x 15-inch rimmed baking sheet with cooking spray. 
3. In a large bowl, combine 2 cups flour, 1 cup granulated sugar, the baking powder, salt, 1/4 cup butter, the milk, egg, and vanilla; mix well. 
4. Spread on prepared baking sheet. 
5. In a medium bowl, combine topping ingredients except confectioners' sugar, using a fork or pastry cutter, until coarse crumbs form. 
6. Evenly sprinkle over batter and bake 25 to 30 minutes, or until a toothpick inserted in center comes out clean. 
7. Let cool then cut into squares. Drizzle with lightly warmed vanilla icing.

Epcot's School Bread Recipe

#BakingThroughIsolation #Episode11

Epcot Norway's School Bread Recipe
Recipe Inspired by the School Bread at Kringla Bakeri Og Kafe in Disney's Epcot

Ingredients:

1 1/2 cups water
1/3 cup butter, melted
1 envelope of active dry yeast (2 1/4 tsp)
1/2 cup sugar
1 tsp cardamom (cinnamon can be used if you can't find cardamom)
4 cups all-purpose flour
1 egg
Shortening

1 1/2 cups powdered sugar
2-3 tbsp of milk
8 ounces of toasted shredded coconut

1 box of instant vanilla pudding
1 cup cold milk

Instructions:

1. Heat water and butter to 95 degrees.
2. Combine flour, sugar, yeast, cardamom, egg, and water butter mixture in the bowl of a stand mixer. Mix together using a dough hook for 5 minutes. The dough should form a ball but will still be sticky.
3. Lightly grease a bowl with shortening. Place dough into bowl. Cover and allow to rise for 1 hour in a warm place. Alternatively, use the Proof Setting on your oven.
4. Once your dough has doubled in size, move to a floured surface. Knead until smooth and then use your hands to form dough into a long sausage shape.
5. Cut the dough into 16 equal pieces. Prepare two baking sheets with parchment paper. Roll each piece in to a ball. Place 6-8 on each baking sheet.
6. Cover each sheet with a bread towel and allow to proof for 30 minutes. Again, you can use the proof setting on your oven.
7. Remove baking sheets from oven and preheat oven to 375 degrees Fahrenheit. Bake for 15 minutes or until golden brown. Let cool completely.
8. Prepare vanilla pudding by whisking 1 cup on cold milk into pudding mix for 2 minutes. Set aside for a few minutes and then put into a pastry bag or ziplock bag. This will have a more custard like consistency than pudding. *A star tip can be used but isn't a requirement.
9. Prepare icing by combining powdered sugar with just enough milk to make a thick icing in a shallow bowl or dish.
10. Toast coconut in oven carefully.
11. Dip bun in icing and then toasted coconut. Repeat for all buns.
12. Cut the end off the pastry bag and pipe vanilla pudding on top of each bun in the shape of a star or circle. Serve immediately or keep in refrigerator. 

Yak and Yeti Inspired Chicken Tikka Masala and Naan Recipe

#BakingThroughIsolation #Episode10

Chicken Tikka Masala and Naan Bread 

Inspired by the Chicken Tikka Masala found at Yak and Yeti in Disney's Animal Kingdom
No official recipe has been found or released. This is a loose interpretation.

Ingredients:

Chicken Marinade

• 3 deboned chicken thighs and 1 boneless, skinless chicken breast

• 1/2 cup plain unsweetened yogurt

• 2 tablespoons lemon juice

• 6 cloves of garlic, minced

• 1 tablespoon of minced ginger

• 2 teaspoons salt

• 2 teaspoons ground cumin

• 2 teaspoons garam masala

• 2 teaspoons paprika

Sauce

• 1 large onion, finely chopped

• 2 tablespoons minced ginger

• 8 cloves of garlic, minced

• 2 teaspoons ground cumin

• 2 teaspoons ground tumeric

• 2 teaspoons ground coriander

• 2 teaspoons paprika

• 2 teaspoons garam masala

• 1 cinnamon stick

• 2 dried red chilis

• 4 whole, dried, cardamom seeds

• 1-2 bay leaves

• 1 tablespoon tomato puree

• 3 cups tomato sauce

• 2-3 small tomatoes diced

• 1 bell pepper diced

• 1 cup water

• 1 cup heavy cream

• Jasmine Rice, cooked per package instructions

Naan

• 1 teaspoon sugar

• 1/2 cup warm water

• 2 1/4 teaspoons active dry yeast (one envelope)

• 1/2 cup plain yogurt

• 1/2 teaspoon salt

• 1 tablespoon oil

• 3 tablespoons melted butter

Instructions:


Marinade:

1. Slice the chicken into bite-sized chunks. 
2. Combine the cubed chicken with the yogurt, lemon juice, garlic, ginger, salt, cumin, garam masala, and paprika.
3. Stir until well coated. Cover and refrigerate for 1 hour or overnight.

Sauce:

1. In a large pot, saute the onions, peppers, ginger and garlic until tender but not browned.
2. Add the cumin, turmeric, coriander, paprika, chili powder, and garam masala and stir constantly for 30 seconds. 
3. Stir in tomato puree, tomatoes, tomato sauce, and water. 
4. Remove from stove top and pour into large crock pot. Add chicken. Add cinnamon stick, dried chilis, cardamom seeds, and bay leaf (you will remove these later)
5.  Allow to cook on low for 5-6 hours or on high for 3-4 hours. Halfway through cooking, pour in cream and stir. Allow to continue cooking until chicken is fork tender.
6. While waiting, prepare your Naan bread.

Naan:

1. In a small bowl, add the sugar, warm water, and yeast together. Stir to combine well. Allow yeast to bloom for 10 minutes.
2. Transfer flour to a flat surface and make a well in the middle. Add the yeast mixture, yogurt, salt, and oil.
3. Knead the dough until the surface becomes smooth and shiny. This takes approximately 10 minutes.
4. Move dough to a lightly greased bowl, cover, and let rise in a warm place for 1 hour. Alternatively, you can use the proof setting on your oven.
5. Once dough has doubled in size, divide the dough into 8 equal portions. Roll the dough into 8" circles using a rolling pin.
6. Heat up a skillet or flat griddle. Lightly grease surface to avoid dough sticking. Place dough on the skillet. When it puffs up and bubbles and dark spots appear, flip it over and cook the other side. Repeat with remaining dough circles.
7. Brush with melted butter and serve warm.

Plating:

1. Remove dry spices from crock pot.
2. In a wide bowl, place a large scoop of rice in the middle. Use a large spoon to scoop and place the Chicken Tikka Masala around the rice. Alternatively, you can serve your rice on the side.
3. Cut your 8" naan bread into 4 pieces. Serve on side for dipping purposes.

Disney's French Quarter Beignets Recipe

#BakingThroughIsolation #Episode9

Port Orlean's French Quarter Beignet Recipe

Ingredients:

3/4 Cup Lukewarm Water
1/4 Cup Granulated Sugar
1/2 Envelope of Active Dry Yeast (approximately 1 full teaspoon and 1/8 of a teaspoon)
1 Egg
1/2 Teaspoon Salt
1/2 Cup Evaporated Milk
3 1/2 Cups of All Purpose Flour
2 Tablespoons of Shortening
Nonstick Spray
4 Cups of Vegetable Oil for Frying
1/2 Cup of Confectioner's Sugar
Berry Jam (optional)

Instructions:

1. Add water, granulated sugar, and dry yeast to a bowl. Stir to combine and let sit for 10-15 minutes to let your yeast bloom.
2. In a separate bowl, combine evaporated milk, salt, and 1 beaten egg. 
3. Your yeast should be activated and foamy. Once that happens, add in the milk mixture. Following that, add in your flour and shortening. Mix well until a dough ball forms. Knead well on a floured surface for 6-8 minutes. Alternatively, if you are using a Stand Mixer, you can use a dough hook on low speed for 6-8 minutes or until dough is smooth and elastic.
4. Lightly grease a bowl with cooking spray and place dough inside. Cover with a towel and let rise for 2 hours. You can do this in a warm place like above your running dishwasher or in an oven on Proof Setting.
5. After 2 hours, the dough should have doubled. Move to a floured surface and roll out until 1/4 inch thickness. Use a pizza cutter or knife to cut 2x3inch rectangles. Alternatively, you can use a mickey mouse cookie cutter to punch out dough.
6. Heat frying oil to 350 degrees Fahrenheit and prepare a wire cooling rack or tray lined with paper towels. Fry beignets for about 1-2 minutes on each side. Allow to cool for a few minutes (no more than 5) and use small sifter to dust with confectioners sugar. Alternatively, you can put the confectioners sugar in a paper bag, add beignets, and shake to coat with sugar.
7. Serve with a side of berry jam and enjoy.

Tie Dye Cheesecake Recipe

#BakingThroughIsolation #Episode8

Tie Dye Cheesecake Recipe

Inspired by the Tie Dye Cheesecake available at Disney’s Pop Century Resort

(I did regular graham cracker crust instead of chocolate cake)

Ingredients:

16 oz. Cream cheese (room temperature) 

1/2 cup sugar 

Juice of one lemon 

Zest of one lemon 

2 eggs 

Graham cracker crumbs (one sleeve) 

3-4 tablespoons of melted butter 

Gel food coloring 

Directions:

1. Preheat to 325 degrees fahrenheit. 

2. Mix cream cheese and sugar with an electric mixer until softened and sugar is incorporated. 

3. Add lemon juice and zest. Mix for 30 seconds. 

4. Add eggs and mix until smooth. 

5. Seperate cheesecake filling into 4 bowls. Add a different gel food coloring to each bowl and stir. 

6. Prepare a cupcake pan with cupcake wrappers. Mix graham cracker crumbs and melted butter. Press a spoonful into the bottom of each wrapper. 

7. Put a spoonful of each color filling into each cupcake wrapper. Use a toothpick to swirl. 

8. Bake for 20-25 minute. Allow to cool in pan and then place in the refrigerator. Let cool for addition 2 hours in fridge before serving.

Epcot’s Karamell Kuche Butter Bar Recipe

#BakingThroughIsolation #Episode7

Karamell Kuche Butter Bar Recipe

Adapted from the recipe on DisneyFoodBlog

These bars can be found at the Werthers Caramel Shop in Epcot

Ingredients:

1 cup butter (softened)

½ cup sugar

½ tsp sea salt

2 cups all purpose flour

1 14oz can sweetened condensed milk 

4.5oz of Werthers Soft Caramels, unwrapped

½ tsp vanilla extract 

Instructions:

1. Preheat oven to 350 degrees Fahrenheit.
2. Beat butter in a mixing bowl with an electric mixer for 30 seconds. Add sugar and salt; mix until combined. Be sure to scrape the sides of bowl.
3. Add half the flour and mix on low speed. Once incorporated, add remaining flour and repeat.
4. Prepare a 9x13” baking sheet or cake pan with parchment. Try to make sure your parchment comes up high enough to contain the caramel.
5. Press ¾ of shortbread dough into the bottom of the pan. Try to get as even as possible. Refrigerate the sheet pan and remaining dough for a few minutes while you prepare your caramel.
6. In a microwave safe bowl, microwave your condensed milk and unwrapped caramels for 1 and a half minutes. Stir well and then return to the microwave for 1 minute. Stir until milk and caramel are smooth. Add vanilla and stir.
7. Take shortbread from the refrigerator. Pour the caramel onto your spread out shortbread dough. Tilt pan gently to get all the dough covered. Pinch remaining shortbread dough and dot throughout the caramel.
8. Bake for 25 minutes or until crust is golden.
9. Cool pan on a wire rack. Allow to cool until you can lift out of pan. After removing from pan, chill in the freezer for 15-20 minutes before cutting.
10. Cut into large squares and serve.
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    
    

California Grill Oven Roasted Tomato Flatbread Recipe

#BakingThroughIsolation #Episode6

California Grill Oven Roasted Tomato Flatbread (circa 2018)

Adapted from recipe by Chef Brian Piasecki at California Grill, the Contemporary Resort

Ingredients:

Flatbread

• 1 ½ tsp active dry yeast
• 1 cup + 1 tbsp warm water
• 2 tsp sugar
• 2 ½ cup all purpose flour 
• 1 tsp salt
• 1 tbsp olive oil 

Oven Dried Tomatoes

• 2-3 large beefsteak tomatoes
• Olive oil
• Coarse salt and black pepper

Roasted Garlic Purée 

• 1 head of garlic, skin removed and cut in half lengthwise
• ½ tbsp olive oil
• Coarse salt and black pepper

Flatbread Toppings

• 1-2 balls of Fresh Mozzarella cut into ½ inch thick crescents or discs
• ¼ cup Romano cheese
• 2 tbsp balsamic vinegar (optional)
• 10 fresh basil leaves (optional) (*substitute Italian season if you don’t have fresh basil or balsamic*)

Directions:

1. Preheat oven to 250 degrees Fahrenheit. Line a baking sheet with parchment paper.
2. Core tomatoes and remove seeds. Slice tomatoes into ¼ inch thick slices. Lay them on baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
3. Bake in oven for 90 minutes to 2 hours until tomatoes are darker in color and semi dehydrated. While you wait, make your flatbread dough.
4. In a small bowl, add yeast, sugar, and ½ cup warm. Stir together and leave for 5-6 minutes to allow yeast to bloom.
5. In a large mixing bowl, combine flour and salt. Add yeast mixture and stir it all together. You can use a standard mixer with the normal mixer attachments for this stage. Add remaining water to form a slightly sticky dough. After this stage, begin to use your hands to form dough until it comes together in a ball. 
6. Prepare a floured surface and knead dough for about 2-3 minutes to activate gluten. Form ball. Add a tbsp of olive oil to your mixing bowl. Roll dough ball around until entire ball has a thin coat of olive oil.
7. Cover bowl with plastic wrap and leave in a warm place to rise for 1 hours.
8. After tomatoes are done roasting, preheat oven to 350 degrees F. Place garlic on a large piece of aluminum foil. Drizzle with olive oil. Wrap foil up and over, creating a foil pouch. 
   Roast for 1 hour. Unwrap and set aside until cool enough to peel. Squeeze garlic out of skins into a medium bowl. Season with salt and pepper and use a fork to mash the garlic until smooth.
9. Prepare a floured surface. Punch down dough to remove air. Split dough in half and roll out flatbread dough with a rolling pin. Roll dough until about ¼ inch thick. Cut into rectangles. Repeat with other half of dough.
10. Heat a skillet or griddle to medium high heat for a few minutes until hot. Place one flatbread gently into skillet (or as many as fit on your griddle). Cook for 2-3 minutes or until you seen golden brown spots when you check it, then flip and repeat on the other side fo 2-3 minutes. Set aside on cooling rack to use later. Continue until all your flatbreads are cooked.
11. Preheat oven to 450 degrees F and then assemble flatbreads:
• Use a brush to spread garlic purée on each flat bread.
• Top with oven roasted tomatoes and mozzarella crescents. 
• Sprinkle with Romano cheese and Italian seasoning.
12. Place each flatbread on a pizza stone (or baking sheet) and bake for 5-7 minutes. Drizzle with balsamic and top with fresh basil (we did not because of children’s taste buds and lack of basil due to COVID-19).
13. Cut flatbreads and serve immediately.