Category Archives: Recipes

Disney’s Grand Californian Hotel And Spa Easy Apple Crisp Recipe From Napa Rose

I saw this on the Disney blog and wanted to share it with you. Nothing makes it feel more like fall than the enticing smell of apple crisp, this is a great recipe to share.

Apple Crisp
Serves 6

Apple Filling
1 1/2 pounds crisp apples, such as Fuji or Braeburn
3 tablespoons unsalted butter
3/4 cup sugar
1/4 cup fresh lemon juice
2 tablespoons Calvados (apple brandy)
2 teaspoons cornstarch

Crumble Topping
1 cup all-purpose flour
1/2 cup sugar
1/2 cup brown sugar
1/2 cup oats
1/4 cup chopped pecans
1/4 cup shredded coconut
3 tablespoons unsalted butter

For apple filling:

  1. Peel apples and cut into 1/4-inch dice. Set aside.
  2. Melt butter in a large sauté pan over medium heat; add sugar, and stir about 2 minutes or until sugar melts.
  3. Add diced apples, and cook about 3 minutes or until apples just begin to soften. Combine lemon juice, Calvados, and cornstarch in a small bowl; stir until cornstarch is dissolved.
  4. Add lemon juice mixture to the pan, and cook about 4 minutes, stirring, until juices thicken. Serve warm.

For crumble topping:

  1. Preheat oven to 350˚F.
  2. Combine flour, sugar, brown sugar, oats, pecans, and coconut in a large bowl; stir until well combined. In a microwave-safe bowl, melt butter. Slowly add melted butter to the bowl, stirring to incorporate.
  3. Pour mixture onto an un-greased cookie sheet, breaking up large clumps with your fingers. Bake 10 to 14 minutes, or until golden brown. Set aside to cool slightly; break up any remaining big pieces to achieve a crumbly consistency.

The Best (Texas) Chocolate Sheet Cake

Pioneer Woman Best Sheet-Cake Ever

This is the fabulous Texas sheet cake that I’ve been making for years. It is super-good…nice and moist, very chocolaty, and topped with a smooth layer of chocolate icing. We always called this cake a Texas Sheet Cake because it’s so big…it’s baked in a big 13 x 18″ sheet pan or jelly roll pan, which measures about 10 x 15″.

Although you can find this on The Pioneer Woman website, this is NOT Ree’s recipe, it’s just one she “borrowed” for her cookbook … from dozens and dozens of old church and women’s league cookbooks. It’s described on her website as “…moist beyond imagination, chocolaty and rich like no tomorrow, and 100% of the time, causes moans and groans from anyone who takes a bite.” And as someone who has made this cake often, I can verify that this is all true! Smile

It’s best made in a 13 x 18″ sheet pan. If you make it in a 10 x 15″ jelly roll pan, you won’t need to use all the frosting; to avoid having the frosting run off the sides just pour enough frosting on to cover the surface of the cake without going over the edges of the pan–you’ll have about 1/2 to 2/3 cup of frosting left over,  but the frosting is the best part; so I suggest you use the larger pan!

The frosting will start setting about a half hour after you pour it on the cake, but if you want it to set firmly, you’ll need to give it a few hours.

If you want the frosting really smooth be sure to take note in the recipe below.

THE BEST CHOCOLATE SHEET CAKE. EVER.

CAKE:

  • 2 cups all-purpose flour
  • 2 cups sugar
  • ¼ teaspoon salt
  • 4 heaping Tablespoons unsweetened baking cocoa
  • 2 sticks butter
  • 1 cup boiling water
  • ½ cup buttermilk (Or use this tip to make a buttermilk substitute: Place 1/2 Tablespoon white vinegar or lemon juice in a liquid measuring cup. Add enough regular milk to bring the liquid up to the 1/2 cup line. Let stand for 5 minutes, then use in the recipe.)
  • 2 large eggs, beaten
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla

FROSTING:chocolate-sheet-cake-2

  • 1 3/4 sticks butter
  • 4 heaping Tablespoons unsweetened baking cocoa
  • 6 Tablespoons milk
  • 1 teaspoon vanilla
  • 1 pound (minus 1/2 cup) powdered sugar (about 3 to 3 1/4 cups)
  • 1/2 cup finely chopped pecans or walnuts, optional (Jane did not use nuts in her frosting and it was great…so if you don’t like nuts, leave them out!)

In a large mixing bowl, combine flour, sugar, and salt.

Melt butter in a saucepan and add cocoa. Stir together. Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.

In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into 13 x 18″ sheet cake pan and bake at 350 degrees for 20 minutes (if using a 10 x 15″ jelly roll pan, you may need to bake 22 to 23 minutes). NOTE: I greased my pan, but you’ll note that the Pioneer Woman’s recipe doesn’t say to do that, you be the judge.

While cake is baking, make the icing. If using nuts (I never use nuts in this recipe), chop them finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the nuts, stir together, and pour over warm cake. (NOTE: if you follow these directions, you’ll notice your frosting is still a little lumpy. To make frosting really nice and smooth, just simply cook the frosting several minutes longer over low heat, stirring until the mixture is smooth. Another option if you decide to use nuts is to leave them out of the frosting mixture and sprinkle them on top of the icing instead). If you made your cake in a 13 x 18″ pan, pour on all the frosting–you may need to spread it a little so it covers the entire cake; if your cake is in a 10 x 15″ pan, just pour enough frosting on to cover the surface of the cake without going over the edges of the pan. You’ll probably have about 1/2 to 2/3 cup of frosting left over (save for another desert).

You can let the frosting cool and set before cutting into squares if you want, or cut into squares while it’s still warm and dig in! The frosting will start setting in about a half hour, but it needs between 1 and 2 hours to set more firmly; at 2 hours, it should be nice and firm.

Pioneer Woman Best Sheet-Cake Ever-2

As big as this sheet cake is, it disappears pretty quickly!

Paula Deen’s Baked French Toast Casserole

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 This yummy casserole is great for saying “Good morning” to company at breakfast.

Servings: 6-8 servings

Prep Time: 20 minutes

Cook Time: 8 hours 45 minutes

Difficulty: Moderate

 Ingredients

  • dash salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon vanilla extract
  • 2 tablespoon sugar
  • 1 cup milk
  • 8   large eggs
  • 2 cup half-and-half
  • Butter, for pan
  • 1   loaf French bread (13 to 16 ounces)
  • Praline Topping, recipe follows
  • Raspberry Syrup, recipe follows

Praline Topping:

  • 1/2 pound (2 sticks) butter
  • 1 cup packed light brown sugar
  • 1 cup chopped pecans
  • 2 tablespoons light corn syrup
  • 1/2 teaspoon ground cinnamon
  • 1/2-teaspoon ground nutmeg

Raspberry Syrup:

  • 1 cup raspberry preserves
  • 3 tablespoons water
  • 2 tablespoons raspberry liqueur (recommended: Framboise)

Directionsclip_image004

Slice French bread into 20 slices, 1-inch thick each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9X13 casserole dish in 2 rows, overlapping the slices.

In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F. Spread Praline Topping evenly over the bread and bake for 45 minutes, until puffed and lightly golden. Serve with Raspberry Syrup.

Praline Topping:

Combine all ingredients in a medium bowl and blend well. Spread over bread as directed above.

Raspberry Syrup:

Combine ingredients in a small saucepan and place over medium heat. Stir until warm and thinned out like syrup.

Tools You May Need

Casserole dish
Mixing bowl
Wooden spoons

Click this link to watch the video of Paula making this yummy recipe!

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