13 best disney foods cookbooks

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Churros

1. Line an ungreased baking sheet with parchment paper and set aside.

2. In a large saucepan over medium-high heat, add water, 3 tablespoons sugar, salt, and 3 tablespoons oil. Stir until mixture reaches a boil, about 4 minutes, then remove from heat.

3. Add flour and stir until combined.

4. Scoop dough into a large piping bag fitted with a large star tip. Let dough cool until you are able to hold the bag comfortably, about 10 minutes.

5. Pipe dough into 6” lines onto prepared baking sheet.

Place sheet into freezer to set 1 hour.

‌‌6. In a large, heavy-bottomed pot over medium-high heat, add remaining 4 cups oil. It should measure to a depth of about 3”. Heat until oil reaches 375°F. Line a large plate with paper towels and set aside.

7. In a medium shallow bowl, combine remaining sugar and cinnamon. Set aside.

8. Carefully slide one Churro into hot oil. Flip while frying until golden brown, about 2 minutes total.

9. Remove from oil with tongs and place in bowl with sugar cinnamon mixture. Turn to coat Churro thoroughly, and transfer to lined plate to cool. Repeat with remaining Churros.

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Hidden Mickey Apple Slice Sandwich

Sugar Skull Cookies

Forky Pretzels

Eeyore Pancake Stack

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Glo Blue Noodles

Moogan Tea

ZoochBerry Suprise

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SAMPLE RECIPE: Vinny's Bistecca Alla Fiorentina

Porterhouse steaks are basically oversize T-bones and are meant to serve two people—or one very hungry person. To hit the porterhouse designation, the cut has to have a tenderloin section that’s 1¼ inches at its widest point. Look for a good marbling of white fat, especially in the loin section, and avoid cuts with yellow fat.

INSTRUCTIONS:

1. Preheat the grill to high heat.

2. Rub the steaks with 2 tablespoons of the olive oil and season them generously with salt and pepper.

3. In a small bowl, stir together the white wine and the remaining 4 tablespoons of olive oil.

4. Using the rosemary sprigs as basters, baste the steaks on both sides with the wine mixture.

5. Grill the steaks, flipping them once, until they’re seared on both sides, 6 to 8 minutes in total (125°F internal temperature) for medium rare.

6. Serve. Let the steaks rest for 10 minutes, then divide them between four plates, and serve them with lemon wedges.

Tip: Make sure your rosemary sprigs are fresh and have lots of needles on the end to create the perfect flexible marinade mop. Older rosemary sprigs will be stiffer and will impart less flavor to the steaks

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Treacle Pudding

Apparently, Harry loves anything treacle. He’s always reaching for the treacle tart, and he seems to really like the treacle pudding Mrs. Weasley prepared for dessert the night before he left the Burrow for Hogwarts (see Harry Potter and the Chamber of Secrets, Chapter 5).

Treacle is like molasses and is made during sugar refining. Black treacle is like dark molasses, and light treacle is also called golden syrup, which can be found in some supermarkets and specialty food stores. The light variety is so good that if you buy it you might find yourself sneaking spoonfuls every now and then.

1. Fill a large pot with water and place a shallow bowl upside down inside the pot. Bring the water to a boil. Butter and flour a 2½-quart round baking dish or glass bowl and its lid; set aside.

2. Whisk the flour, baking soda, baking powder, and salt together in a mixing bowl and set aside. In a large mixing bowl, beat the butter, sugar, and the ⅓ cup golden syrup or molasses, scraping down the sides of the bowl as needed, until light and fluffy, about 5 minutes. Add the eggs one at a time, mixing at medium speed until incorporated, about 30 seconds after each. Add the lemon zest and juice and beat until incorporated. Scrape down the sides and add the flour mixture alternately with the milk, mixing on the lowest speed just until incorporated and beginning and ending with the flour. Use a rubber spatula to scrape the sides and bottom and fold the mixture together.

3. Pour the ½ cup golden syrup or molasses into the bottom of the baking dish or glass bowl. Scrape the batter into the dish and smooth the top with the rubber spatula. Cover tightly with the lid and place it in the pot on top of the overturned bowl, making sure the water comes halfway up the sides. Cover the pot and simmer for 2½ hours. Check every so often to see if more water needs to be added (don’t let the pot boil dry).

4. Remove the pudding from the pot. Remove the lid and invert the pudding onto a serving dish. Serve with warmed golden syrup.

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11 Complete Parties!

Includes everything you need to plan Disney-themed parties like Cinderella “Stroke of Midnight” New Year’s Eve Party to The Little Mermaid Bridal Shower Brunch to Disney Vile Villains Halloween Pumpkin-Carving Party and everything in between!

Delicious Recipes!

Create festive fare for every occasion! Step-by-step instructions and inspirational images for magical appetizers, mains, desserts and drinks!

Creative Crafts!

Set the scene with exclusive downloadable patterns for official Disney decorations, photo backgrounds, centerpieces, name tags, invitations and more!