Aristocats – Creme de la Creme ala Edgar, Goose ala Provencale stuffed with Chestnuts and basted with white wine, French Onion soup

Quick links: Creme de la Creme | Goose | French Onion Soup | Verdict

Everybody wants to be a cat! Aristocats doesn’t feature much food, but the food it does show isn’t half bad. It’s set in Paris, so the food has a lot of French influence. There are a couple dishes that range from a simple dessert to a high-end meal. So check out the recipes from Aristocats.

Creme de la Creme ala Edgar

Edgar is almost up there in evilness with Cruella Deville. Though he is quite a bit more idiotic. To get rid of the cats, he concocts a  creme for the cats with a mountain of sleeping pills in it. This is one of the few recipes where you actually see the whole making of it in the movie.

(Credit: Disney)

(Credit: Disney)

I tried to recreate this recipe as closely as I could from the film. Its a tasty way to get some shuteye. And of course, you can enjoy it with a cracker.

(Credit: Disney)

(Credit: Disney)

Creme de la Creme ala Edgar

  • Servings: 3
  • Time: 15 min
  • Difficulty: Easy
  • Print

2 cups milk
1 cup heavy cream
1/4 tsp cinnamon
1/8 tsp nutmeg
3 Tbs sugar
10mg Melatonin (optional)
  1. Mix all of the ingredients in a sauce pan.
  2. Over a medium-high heat, whisk the contents constantly until the milk starts to boil
  3. Remove from heat
  4. Let cool and enjoy.


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Uncle Waldo’s Goose ala Provencale Stuffed with Chestnuts and Basted with White Wine

One of my favorite characters in the movie is Uncle Waldo, the goose sister’s drunk uncle. He takes the crew to a restaurant that has a sign in the front for Goose ala Provencale.

(Credit: Disney)

(Credit: Disney)

Ala Provencale means a dish prepared with a tomato/garlic/onion/olive sauce. Even though it didn’t show the meal, I decided to make it anyway. Sadly, I couldn’t find a goose, so I had to do it with duck. It still was really good.

Uncle Waldo's Goose Provencale Stuffed with Chestnuts and Basted with White Wine

  • Servings: 4
  • Time: 3 hr
  • Difficulty: Medium-hard
  • Print

1 Red Bell pepper
1 Yellow Bell Pepper
1 tbs olive oil
1 Whole Goose/Duck
2 Onions (wedged)
2 Garlic Cloves (minced)
1 cup White Wine
1 small can tomato paste
1 can petite diced tomatoes
1 cup chicken stock
3/4 cup black olives (pitted)
1 cup chestnuts (or hazelnuts as a sub.)
1 stick butter (divided in half)
2 Slices of bread
salt and pepper to taste
2 tsp crushed bay leaves
8 sprigs thyme
  1. Preheat the oven to 450F
  2. Boil some water and dump it over defrosted goose to tighten up the skin
  3. Rub 4 tbs butter over the entire goose
  4. Stick in a baking dish
  5. Place bell peppers on a baking sheet and roast them in oven for ~15 mins
  6. Place onion in a pan and cook, stirring occasionally over a medium-high, for 5 minutes or until golden.
  7. Add the garlic and cook for 2 minutes or until aromatic.
  8. Add the wine and cook for 2 minutes or until reduced by half.
  9. Add the bell peppers, tomato paste, diced tomatoes, bay leaves, stock and thyme.
  10. Season with salt and pepper.
  11. In a separate pot, melt 4 tbs butter.
  12. Add in chestnuts and 1/4 c. wine.
  13. Bring to boil and let simmer for 15 minutes, until the chestnuts start getting a little soft.
  14. Stir in the shredded bread and olives.
  15. Salt and pepper to taste.
  16. Place the chestnut mix inside the goose
  17. Pour sauce over goose
  18. Place the goose in the oven
  19. Cook for 1 hr 45min (or until goose is brown and meat thermometer reads 175F), flipping the goose over every 35 mins. You may baste the goose with white wine every 30 minutes as well.
  20. Keep covered for first 30 minutes and then only partially covered for the rest


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Edgar’s French Onion Soup

The last food shown is when Duchess and the kittens return. Edgar is cooking a red-looking soup in the kitchen. I divined that it was French Onion soup (because they’re in France, so why not?)

Edgar's French Onion Soup

  • Servings: 6
  • Time: 1.5 hrs
  • Difficulty: Medium
  • Print

2 medium onions, halved lengthwise, then thinly sliced lengthwise
3 sprigs fresh thyme
2 Turkish bay leaves or 1 California
3/4 tsp salt
1/2 stick unsalted butter
2 tsp all-purpose flour
3/4 cup White Wine
4 cups beef broth
11/2 cups water
diagonal slices of baguette
1 (1/2-lb) piece Gruyère, Comte, or Emmental (I just used mozzarella)
2 tbs grated Parmigiano-Reggiano
  1. Cook onions, thyme, bay leaves, and salt in butter in a 4- to 5-quart heavy pot over moderate heat, uncovered, stirring frequently, until onions are very soft and deep golden brown, about 45 minutes.
  2. Add flour and cook, stirring, 1 minute.
  3. Stir in wine and cook, stirring, 2 minutes.
  4. Stir in broth, water, and pepper and simmer, uncovered, stirring occasionally, 30 minutes.
  5. While soup simmers, put oven rack in middle position and preheat oven to 350°F.
  6. Arrange bread in 1 layer on a large baking sheet and toast, turning over once, until completely dry, about 15 minutes.
  7. Remove bread from oven and preheat broiler.
  8. Put crocks (I used pyrex glass bowl) in a shallow baking pan.
  9. Discard bay leaves and thyme from soup and divide soup among crocks, then float bread in each. Slice enough Gruyère (about 6 ounces total) with cheese plane to cover tops of crocks, allowing ends of cheese to hang over rims of crocks, then sprinkle with Parmigiano-Reggiano.
  10. Broil 4 to 5 inches from heat until cheese is melted and bubbly, 1 to 2 minutes.


Will it make you want to be a Cat?

The Creme de la Creme ala Edgar was actually really good. Very calming. I actually drank it right before writing this article and now I’m pretty tired. I shouldn’t have put in the melatonin. Haha.

The Goose (duck) was good. Not AMAZING, but really good nonetheless. It was best when eaten with the chestnut stuffing.

The soup was a little salty (I think I might have used salted butter), but it was good as well, especially with the melted cheese bread on top.


Creme – 8/10

Goose – 7.5/10

Soup – 6.5/10


Sword in the Stone – Shortbread Cookies, Turkey Leg, Water Strider, Roast Pig, Honey Cake

Quick links: Shortbread Cookies | Turkey Leg | Water Strider | Full Roast Pig | Honey Cake | Verdict

I think Sword in the Stone is one of the least plot driven movies in the Disney Universe. Arthur (Wart) basically has fun with Merlin until he randomly pulls out the sword and is king. End movie. It’s a fun movie though…although, it doesn’t have much food. 

By Merlin’s Tea and Cookies!

The first food shown is when Arthur falls into Merlin’s place. He has some tea and cookies ready for him.

(Credit: Disney)

(Credit: Disney)

I wanted to make digestive cookies, because I really like those. However, I don’t think they existed in the 14th century. So I found a great recipe for shortbread cookies!

By Merlin's Tea and Cookies!

  • Servings: 20-30
  • Time: 30 min
  • Difficulty: Easy
  • Print
1/2 cup sugar
1 cup Butter
2 1/4 cup flour
1 teaspoon almond flavoring
  1. Cream butter & add sugar gradually.
  2. Mix in almond flavoring.
  3. Cream thoroughly.
  4. Add flour 1/4 cup at a time.
  5. Mix well.
  6. Divide dough into several portions.
  7. Flatten one portion at a time on lightly floured surface with hands.
  8. Roll out smooth with lightly floured rolling pin.
  9. Cut into desired shapes & place on ungreased cookie sheets.
  10. Bake at 325°F for 10-15 minutes until golden brown around edges.

Source: http://www.food.com/recipe/shortbread-cookies-70641


Kay’s Turkey Leg

Keeping with the medieval times, Sir Kay is shown devouring a turkey leg.

(Credit: Disney)

(Credit: Disney)

I have made full turkeys before and didn’t want to make another, so I went to my supermarket and bought a pack of turkey legs. They were fun to cook and actually tasted better than the turkey legs you get at Disney parks (heresy, I know)

Kay's Turkey Leg

  • Servings: 2
  • Time: 60 min
  • Difficulty: Easy
  • Print

2 Turkey Legs
4 Tablespoons Butter
1/2 teaspoon Basil
1/2 cup Chicken Stock
Salt/Pepper to taste
  1.  Preheat the oven to 350F
  2. Soften the butter
  3. Coat the legs in butter
  4. Coat the legs in spices
  5. Place drumsticks in baking dish with chicken stock
  6. Cook in oven for about an hour or until legs reach a temp of 180F


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I’m going to be a disappointment here. When Arthur is a fish, his fishy instincts gain hold of him and he eats a water strider perched on top of the moat.

I went out a few times to search bodies of water in hopes to catch a water strider and eat it, but I wasn’t able to find one (but I did get attacked by mosquitos). If I ever find one, I’ll cook it up and eat it.

Roast Pig

Part of a meal shown in the movie was a full roasted pig.


They also show some ham and stuff, but of course, we’ve made that stuff before.

This was another kinda cop-out. I don’t have the resources to cook a full pig on a spit. However, there is a restaurant kinda near me in Chicago called Sun-Wah BBQ. They often have full roasted pigs hanging in the window.


So I went there and ordered some roast pig. It was delicious.

But if you so desire to roast a pig on a spit, you can find directions at this site.

Honey Cake

Along with the roast pig, there is some kind of domed cake.

(Credit: Disney)

(Credit: Disney)

I wasn’t sure what it was, but after some research, I decided that Honey Cake was a popular medieval dish, so I made that. It didn’t turn out exactly how I wanted, but it was still tasty, albeit very sweet.

Honey Cake

  • Servings: 8
  • Time: 60 min
  • Difficulty: Medium
  • Print



3 Eggs
3/4 cup Honey
1  cup Flour
1/2 tsp Baking Powder
1/2 tsp Salt


2/3 cup Honey
1 Extra Large Egg White
1/8 tsp salt
1 tsp vanilla


  1. Preheat the oven to 350F (or 325 if using a glass bowl)
  2. Beat the eggs until extra frothy.
  3. Gradually add most of the honey to let mixture thicken.
  4. Fold in flour and pour mixture in a small cake tin. (I used a pyrex glass bowl to get the dome effect.)
  5. Cook for 45m-1hr. Use a toothpick to see if the middle has cooked
  6. Remove from heat
  7. Add honey frosting on top.


  1. Warm honey in a saucepan on low
  2. Combine the whites, salt and vanilla.
  3. Beat with a mixer on slow speed until the whites stiffen
  4. Pour the honey into the mixture
  5. Beat for 10 minutes on high until the mixture stiffens again


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Will it make you King of England?

This week wasn’t the best overall week for food. The drumsticks were delicious and the shortbread cookies were tasty.


I thought the honey cake was too sweet and I didn’t get to eat the water strider (though that might have been a good thing.)


Shortbread Cookies – 9/10

Turkey Leg – 9/10

Water Strider – ?/10 – Sorry to disappoint 😦

Roast Pig – 9/10

Honey Cake – 7/10


Sleeping Beauty – Cake with no wands & Cake with wands, Strawberye, Bread Pudding, Gingersnaps, Hippocras (Spiced Wine), Brussel Sprouts, Sweet Potatoes, Almond Rolls with jelly, Pistachio-Almond Rice Pudding, Berry cake with Lemon Icing.

Quick links: Gingersnaps | Strawberye/a> | Bread Pudding | Hippocras | Brussel Sprouts | Almond Roll | Rice Pudding | Sweet Potatoes | Cherry Berry Cake | Cake with and without wands | Verdict

My last encounter with the Sleeping Beauty universe was Maleficent. While the movie itself was entertaining, I hated that it completely ruined one of the greatest villains of all time. She was basically the devil-herself. She reveled in evil. She didn’t secretly watch after Aurora, and develop a bond for her. Her motive was revenge and hate.
Now that I got that out of my system, food isn’t a huge part of this movie. The most notable food in sleeping beauty is the horrendous cake Fauna tried to make. However, you may remember the feast the kings stand by when they drink and sing their “Skumps” song. We skipped over the ham, fish and the turkey that was shown in that scene, for those recipes, see Adventures of Ichabod and Mr. Toad, Pinocchio, and Make Mine Music.

Merryweather Gingersnaps

The first food shown was soon after the first encounter with Maleficent (the actual evil one, not the Angelina Jolie look-alike). They are debating what to do with Aurora and Merryweather conjures tea and gingersnaps out of the air.


These were easy to make and delicious. Our dog loved them too.

Merryweather Gingersnaps

  • Servings: 24
  • Time: 30 min (+ chilling time)
  • Difficulty: Easy
  • Print

2¼ cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cloves
1½ teaspoons baking powder
1/8 teaspoon kosher salt
½ cup unsalted butter, at room temperature
1 cup sugar
1 Extra Large Egg
1/3 cup dark molasses
1 1/2 teaspoon vanilla extract

Make the dough. You can do this part up to three days in advance.

  1. SIFT the flour, ginger, cinnamon, cloves, baking powder and salt together in a medium bowl. Set aside.
  2. PLACE the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until the mixture is light and fluffy.
  3. SWITCH the mixer to low speed and gradually add the egg, molasses and vanilla extract. Increase the speed to medium and beat until smooth.
  4. SWITCH the mixer to low speed and add the dry ingredients in 3 additions, pulsing the mixer to incorporate each addition before adding the next one.
  5. TURN the dough out onto a lightly floured work surface. Knead a few times to incorporate any crumbs.
  6. DIVIDE the dough in half. Roll each half into a log about 1½ inches in diameter and 12 inches long. As you roll, gently push the ends toward the center to prevent air pockets and to keep the logs at an even thickness.
  7. WRAP the logs in plastic wrap and refrigerate until firm, at least 3 hours or up to 3 days.

Bake the cookies.

  1. PREHEAT the oven to 400°F. Line the bottoms of two 12″ x 18″ sheet pans with parchment paper.
  2. REMOVE the logs from the refrigerator and unwrap them. Using a ruler and a sharp knife, cut each log into rounds ¼ inch thick. If the dough crumbles as you cut it, reshape each slice.
  3. PLACE the rounds on the prepared pans, spacing them 2 inches apart. Bake on the middle shelves of the oven, rotating the pans 180° halfway through the baking time, until the cookies are set but soft enough to hold a slight indentation when pressed with a fingertip (about 7 to 10 minutes).
  4. LET cool completely on the pans on wire racks. Store in an airtight container at room temperature for up to 1 week. Yield: 50-60 2-inch cookies.

Source: http://www.thenibble.com/reviews/main/cookies/cookies2/ginger-snaps-recipe.asp


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The Medieval Feast for Kings

Now onto the feast for the kings. It is really hard to identify lots of the food on the table. If anyone can tell what a certain food is, let me know and I’ll remake it. We scoured over a bunch of medieval recipes to try to find foods that fit. Even if they aren’t the exact food, it was really fun making some authentic 14th century food.


The first food is a dish of purple stuff on the far left.

(Credit: Disney)

(Credit: Disney)

I found a recipe for a food called Strawberye. It’s a fruity dish that’s kinda a mix between a jelly and pudding. I really enjoyed it.


  • Servings: 6
  • Time: 30 min
  • Difficulty: Easy
  • Print

2 cups strawberries
1 cup red wine
1 cup almond milk
tablespoons corn starch
1/4 cup Mixed berries
pinch saffron
1/2 cup sugar
1 1/8 teaspoons pepper
1/2 teaspoon ginger
1/2 teaspoon cinnamon
  1. Clean and quarter strawberries.
  2. Simmer them in red wine until soft.
  3. Force berries and wine through a strainer to remove seeds and pulp.
  4. Add almond milk, currants, and spices, and return to low boil.
  5. Add in corn starch and stir until thick.
  6. Remove from heat, garnish with pomegranate seeds if desired, and serve warm.

Source: http://medievalcookery.com/recipes/strawberye.html


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Bread Pudding

One of these white dishes could be bread pudding which was popular in the medieval times.

(Credit: Disney)

(Credit: Disney)

I made a mistake and used rolls to make it. The extra crusts make the pudding too tough. It still tasted good.

Bread Pudding

  • Servings: 4-6
  • Time: 20 min
  • Difficulty: Easy
  • Print

4 slices thick bread
1 cup red wine
1/2 cups honey
1/4 cup raisins or other dried fruits
1/8 cup sugar
1 egg white
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
Ground coriander and sugar (optional)
  1. Lightly toast the bread (the original recipe says to fry it – you can toast it any way you wish).
  2. Meanwhile, beat the egg white into the wine.
  3. Add raisins, honey, sugar, and spices and set to simmer on the stovetop.
  4. Simmer until the raisins plump and you can mush them with you whisk or spoon.
  5. Add the toasted bread (you may need to break it in half).
  6. Smash the bread into the syrup and let sit until the bread absorbs all the liquid.
  7. Serve in a dish and sprinkle with coriander/sugar.

Source (changed to my liking): http://www.greneboke.com/recipes/paynefoundewe.shtml


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Hippocras for the Bard

During the Kings’ talk, they call in a servant to bring them wine.

(Credit: Disney)

(Credit: Disney)

I initially wasn’t going to bother with this, because I made the decision not to include alcohol in this blog, but I found a recipe for Hippocras or Spiced Wine, which was non-alcoholic. It had a very Christmas-y flavor to it.

Hippocras for the Bard

  • Servings: 10
  • Time: 45 min
  • Difficulty: Easy
  • Print

1 quart Grape Juice
1 cup honey
1 teaspoon whole cloves
1 inch fresh ginger
1-2 stick cinnamon
1 medium rosemary sprig
1/2 whole nutmeg, chunk
  1. Combine all ingredients in a two quart saucepan.
  2. Bring mixture to a boil.
  3. Simmer mixture until it is reduced by half.
  4. Strain mixture through fine sieve or cheesecloth to remove spice pieces. (Alternately, you might put all the spices into a cheesecloth or muslin spice bag at the start.).
  5. Mix the resultant syrup with water, to taste.

Source (changed to my liking): http://www.food.com/recipe/hippocras-non-alcoholic-157091


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Surprisingly Good Brussel Sprouts

I’ve never been a fan of brussel sprouts, so when I saw a dish that was most-likely brussel sprouts on the table (toward the right side), I was half-tempted to lie and say it was something else.

(Credit: Disney)

(Credit: Disney)

But I succumbed and found a recipe that made some surprisingly good brussel sprouts!

Surprisingly Good Brussel Sprouts

  • Servings: 6
  • Time: 30 min
  • Difficulty: Easy
  • Print

1-1/2 pounds brussels sprouts, halved, stems and ragged outer leaves removed
3 tablespoons olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon balsamic vinegar
teaspoons honey
  1. Preheat oven to 425 degrees.
  2. Line a baking sheet with aluminum foil. In a large bowl, toss brussels sprouts with 2 tablespoons olive oil, kosher salt and pepper.
  3. Transfer the brussels sprouts to baking sheet and roast, stirring occasionally to ensure even browning, until tender and caramelized, about 20 minutes.
  4. Place brussels sprouts back in bowl. Add remaining tablespoon olive oil, balsamic vinegar and honey and toss to coat evenly. Taste and adjust seasoning if necessary, then serve.

Source: http://www.onceuponachef.com/2009/11/roasted-brussels-sprouts.html


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Almond Rolls with jelly

This one was kind of a cheat. In the scene, there are a few bowls that have a rolled up pastry of some sort in them. (See the left hand side of the screen)

(Credit: Disney)

(Credit: Disney)

I had a really hard time figuring out what they were. I did find a recipe for Almond Rolls that were popular in the middle ages. So I made those. I didn’t style them exactly to how it showed in the movie. So they might not be exactly what was shown. They were delicious none-the-less

Almond Rolls with jelly

  • Servings: 8
  • Time: 60 min
  • Difficulty: Medium
  • Print

3/4 cups granulated sugar
1/4 cups almond paste
1 1/2 cups 1-1/2 water divided
2/3 cups all-purpose flour (plus some for dusting)
1 teaspoon baking powder
1/8 teaspoons salt
4 large eggs
1  teaspoon vanilla extract
1/4 cup powdered sugar, divided
2/3 cup seedless raspberry jam
  1. Preheat oven to 350°.
  2. To prepare cake, combine granulated sugar and almond paste in a blender or food processor; process until well blended. Set aside.
  3. Coat a 15 x 10-inch jelly-roll pan with cooking spray. Line bottom of pan with wax paper. Coat paper well with cooking spray. Dust with 2 teaspoons flour; set aside.
  4. Lightly spoon remaining 2/3 cup flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a medium bowl, stirring with a whisk.
  5. Place eggs in a large bowl, and beat with a mixer at high speed until pale and fluffy (about 4 minutes).
  6. Gradually add granulated sugar mixture and vanilla, beating at medium speed until smooth (about 3 minutes).
  7. Sift half of flour mixture over egg mixture; fold in. Repeat procedure with remaining flour mixture.
  8. Spread batter evenly into prepared pan.
  9. Bake at 350° for 10 minutes or until cake springs back when touched lightly in center.
  10. Loosen cake from sides of pan, and turn out onto a dishtowel dusted with 2 tablespoons powdered sugar; carefully peel off wax paper.
  11. Sprinkle cake with 2 tablespoons powdered sugar; cool 1 minute. Starting at narrow end, roll up cake and towel together.
  12. Place, seam side down, on a wire rack; cool completely (about 30 minutes).
  13. Unroll cake carefully; remove towel. Spread jam over cake, leaving a 1/2-inch margin around the outside edges. Reroll cake; place, seam side down, on a platter.

Source: http://www.myrecipes.com/recipe/almond-jelly-roll-with-raspberry-filling


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Pistachio-Almond Rice Pudding

Another one of the white, greenish dishes.

(Credit: Disney)

(Credit: Disney)

Rice pudding was popular in the middle ages too. However, their rice pudding was more of a sweet rice.

Pistachio-Almond Rice Pudding

  • Servings: 6
  • Time: 1.5 hrs
  • Difficulty: Easy-Medium
  • Print

1/2 cup rice
2 1/2 cups water
pinch saffron
1/8 cups sugar
1/4 cup rose water
2 1/2 tablespoons almonds, crushed
2 1/2 tablespoons pistachios, crushed
  1. Wash the rice several times and soak in water to cover for 30 minutes. Drain.
  2. Bring the water to a boil, stir in the rice and cook over low heat, partially covered, for 25 minutes.
  3. Stir in the sugar, saffron, rose water and almonds. For instructions on how to make rose water, see here.
  4. Simmer for 10 minutes.
  5. Fold in pistachios.
  6. Serve cold.

Source (changed to my liking): http://www.godecookery.com/friends/frec63.htm


Sweet Potatoes

Sitting by the turkey were some potatoes.

(Credit: Disney)

(Credit: Disney)

Due to their shape, we deduced that they were sweet potatoes. So my wife made some amazing baked sweet potatoes.

Sweet Potatoes

  • Servings: 4
  • Time: 70 min
  • Difficulty: Easy
  • Print
4 Potatoes
Olive Oil to coat
salt to coat
  1.  Preheat the oven to 400F
  2. Stab the potatoes to let in air
  3. Dress the potatoes with olive oil and kosher salt
  4. Bake for 1 hr
  5. Serve with butter


Purple-ish Berry Cake

This was another recipe that I wasn’t quite sure on. There were little purple cakes that had cherries on top.

(Credit: Disney)

(Credit: Disney)

My wife found a recipe for a cherry cake that worked out well. I added some berries in it to give it a purplish color. I should have colored the icing on top too, but I failed to do so, sorry.

Purple-ish Berry Cake

  • Servings: 12
  • Time: 1.5 hrs
  • Difficulty: Easy-medium
  • Print



10 oz Maraschino cherries
1 cup self-raising flour
1 1/2 cups 1-1/2 water divided
3.5 tablespoons softened butter, plus extra for greasing
3/4 cups caster sugar
1 lemon, finely grated zest only
2 oz ground almonds
1/2 cup mixed berries
3 Large Eggs


1 cup Powdered Sugar
1 Lemon, juice only
5 maraschino cherries, halved
  1. Preheat the oven to 180C/350F/Gas 4. Grease a 23cm/9in bundt tin or savarin mould with butter.
  2. Cut the cherries into quarters. Set aside five of the cherries (halved) for the decoration later.
  3. Measure all the remaining ingredients into a large bowl and beat well for two minutes to mix thoroughly.
  4. Lightly fold in the cherries.
  5. Turn into the prepared tin.
  6. Bake in the preheated oven for 35-40 minutes until well risen, and a skewer inserted into the centre comes out clean.
  7. Leave to cool in the tin for 10 minutes then turn out and cool on a wire rack.
  8. For the icing, mix the icing sugar together with the lemon juice to a thick paste.
  9. Drizzle over the cooled cake using the back of a spoon, place the reserved cherries.

Source (changed to my liking): http://www.bbc.co.uk/food/recipes/marys_cherry_cake_17869


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Fauna’s Magical and Non-Magical cakes

Finally, this is the main edible attraction to the movie. On Aurora’s birthday, the fairies want to throw her a surprise party. They try (unsuccessfully) to prepare it without magic. Probably the most humorous attempt is Fauna’s cake. It looks ridiculous and starts to fall over.

(Credit: Disney)

(Credit: Disney)

She even gives a partial recipe as she makes it. After the fairies fail miserably, Merryweather decides to go get their wands. Fauna then makes a great cake.

(Credit: Disney)

(Credit: Disney)

The recipe she gives is slightly different when she directs the ingredients to make the cake themselves. I kind of combined both recipes shown and made 2 mini-cakes out of it. One was a leaning cake tower which actually burnt in the oven, so it was as failed as Fauna’s first attempt and the other was a nice-looking 3-tiered cake.

Recipe 1

  • Servings: X
  • Time: X min
  • Difficulty: XXXX
  • Print

3 cups Flour
1 cup milk
3 eggs
1/2 tsp nutmeg
1 package yeast
1 teaspoons salt
1 cup sugar (plus 1 tsp for the yeast)
4 tablespoons butter
  1. Stir the yeast and 1 teaspoon of the sugar into 1/4 cup warm water in a small bowl and let stand until foamy, about 10 minutes.
  2. Combine the flour, remaining sugar, and salt in a mixing bowl.
  3. Add the yeast, milk, nutmeg and eggs and beat until smooth.
  4. Add the butter and beat vigorously until the batter is silky.
  5. Scrape down the sides, then cover and let rise until doubled in bulk, about 45 minutes
  6. Lightly butter a 9-inch tart pan or cake pan.
  7. Stir down the dough, turn it onto a lightly floured counter and gently shape it into a disk.
  8. Set it in the pan and flatten it with your hands.
  9. Rub the softened butter all over the top, then cover with the sugar, using all of it. Let rise for 30 minutes. during the last 15 minutes, preheat the oven to 400°F.
  10. Bake the cake in the center of the oven until well risen and the sugar has begun to melt and brown, about 20-25 minutes.
  11. The surface should be covered with cracks.
  12. When done, let it cool
  13. Frost when completely cool

Source (directions only, ingredients taken from movie): http://www.epicurious.com/recipes/food/views/yeasted-sugar-cake-14995

IMG_20150512_0056376_rewind IMG_20150512_0138589_rewind

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Will it Give Your Worst Enemy a Touching Backstory?

I was very happy with all the meals made. My favorite were the Gingersnaps and the Almond Roll. But you can’t go wrong with any of the meals. I’d eat any one of them rather than watch Maleficent any day!



Gingersnaps – 10/10

Strawberye- 8/10

Bread Pudding – 8/10

Brussel Sprouts – 8/10

Almond Roll- 10/10

Cherry Berry Cake – 10/10

Sweet Potatoes – 8/10

Almond-Pistachio Rice Pudding – 7/10

Hippocras – 8/10

Cake – 9/10,  Burnt Cake – 6/10


Peter Pan – Pineapple Rum Codfish and Potatoes

Quick links: Pineapple-Rum Codfish | Verdict

I’ve had lots of people tell me that they can’t wait for me to do Peter Pan because all that food the lost boys eat looks amazing. What they don’t realize is, that’s Hook with Robin Williams. Peter Pan actually didn’t have any food in it whatsoever, besides some rum and a bowl of fruit.
However, I didn’t want to leave everyone hanging. So here’s a recipe inspired by Peter Pan brought to you by me and a robot. (What?! A robot? Read on and find out)

Hook-is-a-Codfish Codfish

Since Peter calls Hook a codfish, and the croc ALMOST eats Hook,

(Credit: Disney)

(Credit: Disney)

I decided to make some Hook-inspired piratey codfish.  I used a cool webapp called Chef Watson. It uses IBM’s super computer Watson to pair up common ingredients and generate a recipe based off of other recipes. You can actually find a bunch of awesome inspiration on there.

I knew I wanted to use codfish and rum. I also wanted it to have a Caribbean flair. I was able to generate a recipe based on those perimeters. However, I did do some tweaks I added some pineapple to give it a little  So without further ado, Here is Hook is a Codfish Codfish.


  • Servings: 2-3
  • Time: 60 min
  • Difficulty: Easy-Medium
  • Print

1.5 lbs Filleted Codfish
1/2 cup Rum
1/2 teaspoon Anchovy Paste
1/2 tsp Red wine vinagre
1/3 cup Coconut water
1/3 cups Peanut or Canola oil
6 Red Potatoes
2 Minced Shallots
1 Chopped Vine-ripe Tomato
1/3 cup Water
1/4 cup creme fraiche
1/4 cup whole milk
3 tbs coconut oil
1/4 c crushed or pureed pineapple
Sea salt, pepper, cumin, basil to taste


  1. Bring rum, shallots, coconut water and vinegar to boil in heavy small saucepan.
  2. Reduce heat to low and simmer about 5 minutes.
  3. Remove pan from heat and cover.
  4. Let stand at room temperature.
  5. Preheat oven to 400 fahrenheit.
  6. Place each russet potato on separate sheet of foil, rub in oil, sprinkle with sea salt, and wrap tightly.
  7. Bake about 1 hour.
  8. Remove foil; cool to just warm, about 20 minutes.
  9. Cut lengthwise in half.
  10. Scoop flesh into medium microwave-safe bowl, leaving 1/4-inch-thick potato shell.
  11. Add the canola/peanut oil and milk to russet potato in bowl; mash well.
  12. Stir in creme fraiche.
  13. Season to taste with salt and pepper.
  14. Loosely cover shells and filling separately and let stand at room temperature.
  15. Rewarm russet potato shells, then filling.
  16. Stir anchovy paste into filling; season with sea salt and pepper.
  17. Mound filling in shells.
  18. Sprinkle basil.
  19. Place tomatoes on top.
  20. Place 212 fl oz water and cod fillets in heavy large skillet; sprinkle with salt and pepper.
  21. Cover; steam over medium-high heat.
  22. Meanwhile, rewarm rum-shallot reduction over medium-low heat.
  23. Add coconut oil and pineapple, alternating 1 tablespoon at a time, whisking continue whisking until beurre rouge is thick (do not overheat or sauce may separate).
  24. Season with salt and pepper.
  25. Spoon sauce onto 4 plates.
  26. Place russet potato on the remaining side.
  27. Arrange the cod strips atop sauce on each plate; sprinkle with cumin and basil.

IMG_20150425_205056 IMG_20150425_205052

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Will it Make you Fly off to Neverland?

Watson, by George we’ve done it. (Ok, wrong movie). But this recipe turned out great.


The potatoes were a great paring to the pineapple rum codfish. I was thinking it would be a good addition to add a tangy piña colada-type sauce on top of the cod. So if someone makes this and comes up with such sauce, let me know.

Codfish – 8/10
Potatoes – 8/10


Melody Time – Apple Pickles, Apple Tarts, Apple Sauce, Apple Pastry, Apple Pie, Apple Cake/cupcakes, Apple Dumplings, Apple Fritters, Tangy Apple Cider, Stewed Apples, Baked Apples, Fried Apples, Bacon, Eggs, and Hot Chocolate.

Quick links: Apple Pickles | Apple TartsApple Pie | Apple Pastries | Apple Sass | Apple Cake/Cupcakes | Apple Dumplings | Apple Fritters | Apple Cider | Apples (Stewed) | Apples (Baked) | Apples Fried | Bacon and Eggs Breakfast | Hot Chocolate | Verdict

After last week’s giant feast, I was hoping for a slower week. I was even going to combine Melody Time and the Adventures of Ichabod and Mr. Toad, in hopes that neither of them had much food in it, but I was wrong. Melody Time started off calm with some nice Fantasia-like segments. But then came the Johnny Appleseed short. Johnny Appleseed meets his guardian angel who goes through all the different ways to prepare apples. After watching that, my hopes for a slow week were demolished. At least they were tasty recipes to try. 
If you want to watch the whole Johnny Appleseed segment for ol’ time sakes, look no further.
Skip to 5:54 for the apple song where all these recipes come from.
There was some more food mentioned in the other segments of the movie, like a fantastical cocktail during the “Blame it On Samba” song and a hearty cowboy breakfast from “Pecos Bill.” But most of the food will be apple-based this week.
When the time came to actually make the food featured in Melody Time, I came down with a bad flu. So most of this week’s food was prepared by my lovely wife. Which works out anyway, she’s the better baker out of us.

Apple Pickles

The song that mentions all these lovely recipes starts by mentioning Apple Pickles.

(Credit: Disney)

(Credit: Disney)

I didn’t even know Apple Pickles were a thing. Sadly, we weren’t able to start pickling the apples far enough in advance for them to reach their full pickled state by the time this article dropped. It takes at least a week for them to reach that. But I’ll update the article when I try them fully pickled.

Apple Pickles

  • Servings: 4
  • Time: 7 Days
  • Difficulty: Easy
  • Print
1 cup water
1 cup cider vinegar
1 cup sugar
1 tablespoon allspice
1 tablespoon whole cloves
1 tablespoon ground nutmeg
1 tablespoon ground ginger
6 apples peeled, cored, sliced
1/2 cup lemon juice
  1. Place the water, cider vinegar, sugar, allspice, clove, nutmeg, and ginger into a small saucepan, and bring to a simmer over medium-high heat, stirring until the sugar dissolves.
  2. Meanwhile, toss the sliced apples with the lemon juice and pack into two sterilized 1 quart canning jars with lids and rings.
  3. Pour the boiling syrup over the apples and affix the lids and rings.
  4. Allow the jars to stand at room temperature until cool.
  5. Once cool, press the top of each lid with a finger, ensuring that the seal is tight.
  6. Place in refrigerator and wait 1 week before opening.


Apple Tarts

These were really fun. Mini-apple pies. In the song the Apple Angel causes a small apple tart to appear in Johnny’s mouth, later to be replaced by a real-sized pie. We used basically the same recipe for the pie and the tarts. The only differences were that we baked the tarts in a cupcake tray and we diced up the apples more.

(Credit: Disney)

(Credit: Disney)

Apple Tarts

  • Servings: 10
  • Time: 35 min
  • Difficulty: Easy
  • Print

pie crust (See apple pie recipe)
2 apples cored, finely chopped (about 1/4 inch pieces)
2 tablespoons sugar
1 tablespoon flour
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
  1. Heat oven to 425F.
  2. Roll out pie crust.
  3. Using a large cookie cutter, cut out rounds.
  4. Gather scraps and re-roll to cut out more rounds to total 10.
  5. Press each crust round into ungreased regular-size muffin cup.
  6. In medium bowl, stir together apples, sugar, flour, cinnamon, and vanilla.
  7. Divide mixture evenly among crust-lined muffin cups.
  8. If there is extra crust, add some to the top of the mini pies.
  9. Bake 18-20 minutes or until crusts are golden borwn and mixture is bubbly.
  10. Cool completely in pan, about 30 minutes.
  11. Loosen edges with knife; remove mini pies from muffin cups. Enjoy!


Apple Pie

Wow, what a mouthful. I’m glad my apple Angel didn’t cause the tart to expand in my mouth… it woulda hurt.

(Credit: Disney)

(Credit: Disney)

Apple Pie

  • Servings: 8
  • Time: 70 min
  • Difficulty: Medium
  • Print
4 cups flour
1 3/4 cups butter-flavored shortening
1 tablespoon sugar
2 teaspoons salt
1 tablespoon vinegar
1 egg
1/2 cup ice water
1/2 cup sugar
1/2 cup packed brown sugar
3 tablespoons flour
1 teaspoon groud cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
6-7 cups tart apples peeled, thinly sliced
1 tablespoon lemon juice
1 tablespoon butter
1 egg white


  1. In a large bowl and using a pastry blender or fork, mix flour, shortening, sugar, and salt until the mixture resembles coarse crumbs.
  2. In a small bowl, combine vinegar, egg, and water; mix well.
  3. Add wet ingredients to the flour mixture and blend quickly. Be careful not to overwork the dough; mix just until liquid is absorbed by the flour mixture.
  4. Refrigerate at least 15 minutes before rolling. This dough can be divided into individual crust portions, wrapped, and frozen for later use.


  1. In small bowl, combine sugars, flour, and spices; set aside.
  2. In a large bowl toss apples with lemon juice. Add sugar mixture; toss to coat.
  3. Line 9-in pie plate with bottom crust; trim pastry even with edge.
  4. Fill with apple mixture; dot with butter. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal, and flute edges. Cut slits in pastry.
  5. Beat egg white until foamy; brush over pastry.
  6. Sprinkle with sugar.
  7. Cover edges loosely with foil.
  8. Bake at 375 for 25 minutes.
  9. Remove foil and bake 20-25 minutes longer or until crust is golden brown and filling is bubbly.
  10. Cool on a wire rack.


Apple Pastries

This we mentioned in the song, but shown later in the segment.


Our pastries weren’t round, but they tasted just as good.

Apple Pastries

  • Servings: 9
  • Time: 40 min
  • Difficulty: Easy
  • Print
1 (17-ounce) package puff pastry sheet
12 ounces red apples (approx. 2 medium apples), cut up
1/3 cup packed brown sugar
2 teaspoons flour
1 teaspoon lemon juice
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 egg beaten
  1. Thaw puff pastry according to directions on package
  2. Peel, core, and chop apples up coarsely
  3. Combine apples with sugar, flour, lemon juice, cinnamon, and nutmeg.
  4. Heat oven to 350F.
  5. Flour surace lightly and cut pastry sheet into nine 3×3 inch squares
  6. Place approx. 1/4 cup apple mixture on each square and brush edge with beaten egg.
  7. Place second pastry square on the top of the already filled pastry to form a pocket
  8. Press down border with fingers to seal and then press with fork to decorate the edges
  9. Make a 1-inch L shape incision into each pie and fold back the pastry flap
  10. Place on ungreased cookie sheet and give each one an egg wash
  11. Bake for approx. 20 mins or until golden.


Apple Sass

When I first watched this clip, I thought Johnny said apple sauce with a southern accent.

(Credit: Disney)

(Credit: Disney)

But I have since found out that apple sass is apparently a real thing, but is similar to apple sauce. If anyone can advise further, that would be great. However for this week, we just ate store-bought apple sauce. But here’s a recipe for home made.

Apple Sass

  • Servings: 4
  • Time: 30 min
  • Difficulty: Easy
  • Print
4 apples peeled, cored and chopped
3/4 cup water
1/4 cup white sugar
1/2 teaspoon ground cinnamon
  1. In a saucepan, combine apples, water, sugar, and cinnamon.
  2. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft.
  3. Allow to cool, then mash with a fork or potato masher.

Apple Cake/Cupcakes

Another food I had never tried was apple cake. I was excited to make this one. In the show, they actually talk about apple cake, but then show apple cupcakes as well later on.

(Credit: Disney)

(Credit: Disney)

(Credit: Disney)

(Credit: Disney)

So we made both. And oh boy, it is delicious. My favorite recipe of the lot.

Apple Cake

  • Servings: 12
  • Time: 1h 15 min
  • Difficulty: Easy
  • Print

2 1/3 cups unbleached all-purpose flour
2 cups granulated sugar
2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 teaspoons apple pie spice
2 large eggs
1/2 cup vegetable shortening (trans-fat free)
4 cups peeled, chopped apples (about 1 pound before peeling)
1 cup walnuts chopped
5 tablespoons unsalted butter
1/2 cup firmly packed brown sugar (light or dark)
3 tablespoons milk
1 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
  1. Preheat the oven to 325°F. Grease and flour a 9″ x 13″ pan.
  2. To make the cake: Mix all of the ingredients except the apples and nuts in a large bowl.
  3. Beat until well combined; the mixture will be very stiff, and may even be crumbly.
  4. Add the apples and nuts, and mix until the apples release some of their juice and the stiff mixture becomes a thick batter, somewhere between cookie dough and brownie batter in consistency.
  5. Spread the batter in the prepared pan, smoothing it with your wet fingers.
  6. Bake the cake for 45 minutes, or until a cake tester or toothpick inserted into the center comes out clean, or with just a few wet crumbs clinging to it.
  7. Remove the cake from the oven and place it on a rack to cool completely; don’t remove the cake from the pan.
  8. To make the frosting: Melt the butter in a small pan over medium heat. Stir in the brown sugar and salt and cook, stirring, until the sugar melts.
  9. Add the milk, bring to a boil, and pour into a mixing bowl to cool for 10 minutes.
  10. After 10 minutes, stir in the confectioners’ sugar and vanilla. Beat well; if the mixture appears too thin, add more confectioners’ sugar. Spread on the cake while frosting is still warm.


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Apple Dumplings

I had heard of apple dumplings (probably because of the Apple Dumpling Gang) But I had never tasted an apple dumpling. I was really missing out.

(Credit: Disney)

(Credit: Disney)

Apple Dumplings

  • Servings: 8
  • Time: 1hr 50 min
  • Difficulty: Medium-hard
  • Print

3 cups all-purpose flour
1 teaspoon salt
1 cup shortening
1/3 cup cold water
8 medium tart apples peeled and cored
8 teaspoons butter
9 teaspoons cinnamon-sugar, divided
1 1/2 cups packed brown sugar
1 cup water
1/2 cup butter cubed
  1. In a large bowl, combine flour and salt; cut in shortening until crumbly.
  2. Gradually add water, tossing with a fork until dough forms a ball.
  3. Divide into eight portions.
  4. Cover and refrigerate at least 30 minutes or until easy to handle.
  5. Preheat oven to 350°.
  6. Roll each portion of dough between two lightly floured sheets of waxed paper into a 7-in. square. Place an apple on each square.
  7. Place 1 teaspoon butter and 1 teaspoon cinnamon-sugar in the center of each apple.
  8. Gently bring up corners of pastry to each center; pinch edges to seal. If desired, cut out apple leaves and stems from dough scraps; attach to dumplings with water.
  9. Place in a greased 13×9-in. baking dish.
  10. Sprinkle with remaining cinnamon-sugar.
  11. In a large saucepan, combine sauce ingredients.
  12. Bring just to a boil, stirring until blended.
  13. Pour over apples.
  14. Bake 50-55 minutes or until apples are tender and pastry is golden brown, basting occasionally with sauce.
  15. Serve warm.Source: tasteofhome.com


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Apple Fritters

When I think of Apple Fritters, I think of the giant ones that you get at the donut shop. I never loved apple fritters, but when I was a kid, I would get them because they were usually the biggest donut.

However, these apple fritters were a little different. In the song, the angel describes the apple fritters being “as light as a thistle.” And they show little round ones.

(Credit: Disney)

(Credit: Disney)

So we made smaller, lighter apple fritters. They were delicious.

Apple Fritters

  • Servings: 2
  • Time: 15 min
  • Difficulty: Easy
  • Print

2/3 cup flour
1 teaspoon baking powder
1/8 teaspoon salt
3 tablespoons sugar
1/2 teaspoon cinnamon
1/3 cup heavy cream
1 tablespoon butter melted
1 large egg
1 small apple peeled, and diced
2 cups vegetable oil
powdered sugar for serving
  1. In large cast iron (or similar heavy) pan heat the oil over medium heat to 350.
  2. In medium bowl, whisk together the flour, baking powder, salt, sugar, and cinnamon.
  3. In another bowl, whisk together lightly the cream, butter, and egg.
  4. Add the wet mixture to the dry mixture, stirring lightly, then fold in the diced apples. Be careful not to over mix.
  5. Ensure the oil is hot enough by dropping in once apple piece coated in batter; it should sink then immediately float to the surface and bubbles should form around the edges as it fries.
  6. Use a 1/2 cup measure to scoop out one fritter.
  7. Press the batter firmly into the measuring cup, then dump it in your hand to press it flat – you wat a flat disk before dropping in in the oil. Do the same with the remaining batter.
  8. Fry 3-5 minutes on one side, or until golden brown, then flip and fry until the other side is golden brown.
  9. Remove from the oil with a slotted spoon and drain on paper towels.
  10. Dust with powdered sugar and serve.


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Apple Cider (Tangy)

The angel pours Johnny some apple cider and refers to it as “tangy.”

(Credit: Disney)

(Credit: Disney)

We went out bought some fresh apple cider, but I made it into some tangy apple cider. Honestly, I liked the pure apple cider better.

Tangy Apple Cider

  • Servings: 28
  • Time: 65 min
  • Difficulty: Easy
  • Print

8 whole cloves or to taste
1 gallon apple cider
1/2 gallon orange juice
1 quart grapefruit juice
6 cinnamon sticks
  1. Place the cloves into a tea ball or tied-off coffee filter, and place into slow cooker.
  2. Pour the apple cider, orange juice, and grapefruit juice into the slow cooker, and drop in the cinnamon sticks.
  3. Stir once or twice.
  4. Set the cooker to High, cover, and cook until the mixture is hot; then keep warm on low setting.
  5. Serve in mugs.


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Apples (Stewed)

Very quickly in the song, the angel mentions different ways of cooking raw apples. Stewed, baked, boiled and fried.


We did all of those. (The boiled apples went to make the apple sauce).

Apples Stewed

  • Servings: 8
  • Time: 55 min
  • Difficulty: Easy
  • Print
6 cups Bagged Granny Smith Apples chopped, peeled (about 2 lbs.)
1/2 cup packed brown sugar
1/4 cup apple juice
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
  1. Combine all ingredients in a large, heavy saucepan.
  2. Cover and cook over medium-low heat 45 minutes or until apple is tender, stirring occasionally.
  3. Let stand 5 minutes. Enjoy!


Apples (Baked)

Apples (Baked)

  • Servings: 6
  • Time: 65 min
  • Difficulty: Easy
  • Print

1/4 cup dried sweet cherries
1/4 cup brown sugar
1/4 cup pecan chopped
1/4 teaspoon ground cinnamon
Pinch ground nutmeg
6 apples rinsed
1/2 cup apple cider
3 tablespoons butter cut into pats
1/2 cup maple syrup
  1. Preheat oven to 375F.
  2. In large bowl, mix together cherries, sugar, pecans, cinnamon, and nutmeg. Put aside
  3. With a melon scooper, core apples to hollow out the middle. Do not go all the way though. Fill each apple core with dry cherry mixture.
  4. Pour apple cider into casserole dish and place apples right side up.
  5. Place a pat of butter on apple hole filled with mixture.
  6. Drizzle maple syrup on top of all the apples.
  7. Bake for 50 minutes.


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Apples (Fried)

Apples (fried)

  • Servings: 4
  • Time: 15 min
  • Difficulty: Easy
  • Print
1/2 cup butter
1/2 cup sugar
2 tablespoons ground cinnamon
4 Bagged Granny Smith Apples peeled, cored, and sliced
  1. Melt butter in a large skillet over medium heat
  2. Stir sugar and cinnamon into the hot butter.
  3. Add apples and cook until apples begin to break down, 5-10 minutes.


Bacon and Eggs Breakfast

The apple dishes are done! The last segment in the movie is the folk legend of Pecos Bill. They show some yummy bacon and eggs being cooked.

(Credit: Disney)

(Credit: Disney)

This isn’t so much of a recipe, but just a suggestion to making a good bacon and egg breakfast.

Cook the egg in the bacon grease for a yummy egg. I find that just adding salt and pepper is the best thing you can do for eggs. I know some people add season-all or garlic powder or other things like that, but I enjoy just plain salt and pepper.


Souped-up Hot Chocolate

Along with the bacon and eggs, you see a mug of coffee or hot chocolate. I don’t drink coffee, so I’m going to assume it’s hot chocolate.

(Credit: Disney)

(Credit: Disney)

Again, this is more of a suggestion, but adding a gratuitous teaspoon of Nutella to powdered hot chocolate makes it taste amazing. And of course, hot chocolate is always better when made with milk and not water.


Will it Make you Want to Leave Home and Plant Apple Trees?

The apple smorgasbord was really fun to do. We had never baked with so many apples. Granted, after a while, lots of the recipes started tasting similar. They all contained very similar ingredients, apples, cinnamon, brown sugar, etc. But they were all tasty, especially the cake. MMMMM.



Apple Pickles – -/10

Apple Tarts – 8/10

Apple Sauce – 7/10

Apple Pastry – 9/10

Apple Pie – 8/10

Apple Cake/cupcakes – 10/10

Apple Dumplings – 8/10

Apple Fritters – 8.5/10

Tangy Apple Cider – 7/10

Stewed Apples – 9/10

Baked Apples – 8/10

Fried Apples – 8.5/10

Bacon and Eggs – 8/10

Hot Chocolate – 9/10


Make Mine Music/Fun and Fancy Free – Chocolate Pot-roast & Pistachio Gravy, Old Fashion Chicken, Coconut Cake, White Cake, Chocolate Cake, Plum Pudding, Raspberry Lemonade, Candied Beets, Ice Cream Boat, Fish Sandwich, Avocado Spread and Dumplings

Quick links: ‘Murican Ice Cream | Stacked Fish Sandwich & Avocado Spread | Luana’s White Cake | A Cricket’s Chocolate Delight Cake | Slim Bean Sandwich | Willie’s Medieval Chicken | Coconut cake | Raspberry Lemonade | Fe-fi-fo-plum Pudding | Candied Beets | Donald Duck Dumplings | MMM, Chocolate Pot-roast | Smishmashio Green(ish) Gravy Verdict

“Fe-Fi-Fo-Fum I smell the blood of an anthropomorphic rodent!” – Willie the Giant (paraphrasing…kinda).
I had not seen either of these movies, but I had seen the short of Mickey and the Beanstalk included as part of Fun and Fancy Free. I hadn’t seen the other short film that was part of Fun and Fancy Free, Bongo the Bear. That was enjoyable, though, not as fun as Mickey and the Beanstalk.
Make Mine Music was kind of like Fantasia, but with more jazzy and contemporary songs. It was quite enjoyable. It make me want to boogie. It also included Peter and the Wolf. I used to watch that short ALL THE TIME when I was a kid. I absolutely loved it. Too bad it didn’t have any food to cook in it.

‘Murican Ice Cream (Make Mine Music)

Make Mine Music is set up kinda like Fantasia. It is a series of animations set to music. The only food shown in the whole movie comes from my favorite section of the movie called All the Cats Join in. The animation is happening as a pencil draws all of it, set to jazzy music. Some kids go into a Malt Shoppe and get some ice cream. I wish Malt Shoppes were popular when I was in high school, that would have been groovy.

Anyway, the “bartender” starts serving up a great big ice cream boat for a bunch of the cool cats to eat.

(Credit: Disney)

(Credit: Disney)

(Credit: Disney)

(Credit: Disney)

(Credit: Disney)

It makes it pretty easy to see what is going into the ice cream.  And luckily, I didn’t have to buy a bunch of different tubs of ice cream, because it looks like only chocolate, vanilla and strawberry are used. GO NEAPOLITAN!

'Murican Ice Cream

  • Servings: 2-3
  • Time: 3 min
  • Difficulty: Super Easy
  • Print

3 scoops Chocolate ice cream
3 scoops Strawberry ice cream
3 scoops Vanilla ice cream
handful Chopped walnuts
2-3 Sliced bananas
handful Raspberries
Whipped Cream
1 Maraschino Cherry
  1. Scoop the ice cream into a dish
  2. Cut up a banana into the dish
  3. Spread some chopped walnuts onto the ice cream
  4. Sprinkle on some fresh raspberries
  5. Top with whipped cream and a maraschino cherry


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Stacked Fish Sandwich and Avocado Spread  (Make Mine Music)

Right after the kids have delicious ice cream, the “bartender” starts to make a strange sandwich. He puts on a green paste and a whole fish.

(Credit: Disney)

(Credit: Disney)

I didn’t bother going into detail with the fish cook. I used the same method as I did in the Pinocchio post. So see there for how to cook the fish.

Stacked Fish Sandwich and Avocado Spread

  • Servings: 2-3
  • Time: 40 min
  • Difficulty: Easy
  • Print

8 pieces White bread
Ketchup to taste
3-5 leaves Lettuce
1 Whole perch roasted
1 Green olives
 Avocado Spread
2 Avocados
2 teaspoons Lemon juice
1/4 teaspoon Salt
    Avocado Spread

  1. Using a sharp knife, cut the avocados in half, working around the pit.
  2. Twist avocados to separate the halves.
  3. Spoon out the pit and scoop out the avocado flesh into a resealable plastic storage bag.
  4. Add lemon juice and salt, seal bag, and mash the avocado with your hands until mixture is combined and spreadable.
  1. Cut the tip off one corner of plastic bag and pipe mixture onto bread.
  2. Top with ketchup.
  3. Stack pieces of bread on top of one another with lettuce, spread and/or ketchup.
  4. Put whole fish between slices of your choice. (see Pinocchio on how to roast the fish)
  5. Top with green olive for decor.


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Luana’s White Cake (Fun and Fancy Free)

Now onto Fun and Fancy Free! The first segment is all about Bongo the Bear, however, no food is shown in it, besides a caterpillar chomping on a leaf…and I didn’t want to eat any more plants after Bambi.


In the second section, Jiminy Cricket jumps into a live-action house where a little girl, Luana is having a birthday party with her strange adult friend and his two ventriloquist dummies. It was actually pretty funny. They made some great puns. I’m all about puns. Anyway, that lucky little girl had two cakes at her party. The first one shown is a nice white cake with pink flowers on it.

(Credit: Disney)

(Credit: Disney)

We couldn’t find any pink frosting at the store, so we settled for red in this recipe.

Luana's White Cake

  • Servings: 16
  • Time: 35 min
  • Difficulty: Easy
  • Print

1 box Pillsbury Moist Supreme White Cake Mix
1 1/4 cups Water
1/2 cup Vegetable oil
4 Egg whites
2 tablespoons Orange juice
1 tablespoon Milk
1 teaspoon Vanilla extract
1-2 carton White frosting
Pink icing
  1. Preheat oven to 350 F.
  2. Coat two 9″pans with shortening and flour.
  3. In mixing bowl combine all ingredients until moistened, then beat with mixer on medium speed for 2 minutes.
  4. Pour batter into pans.
  5. Bake at 350 for 29-33 minutes.
  6. Toothpick should come out clean when inserted into cake.
  7. Cool 10-15 minutes before removing from pan.
  8. Cool cake completely before frosting.
  9. Frost bottom layer first, then put the second cake on top and frost over.
  10. Use pink icing to make flowers or spell “happy birthday.”


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A Cricket’s Chocolate Delight Cake (Fun and Fancy Free)

Jiminy, that lucky cricket, start scarfing down an entire human-sized chocolate cake slice and the crazy adult friend is telling the Mickey and the Beanstalk story.

(Credit: Disney)

(Credit: Disney)

Even though they had some good desserts at Luana’s house, the real food doesn’t come into play until Mickey and friends get up to the giants house.

A Cricket's Chocolate Delight Cake

  • Servings: 16
  • Time: 35 min
  • Difficulty: Easy
  • Print

1 box chocolate cake mix
egg according to package directions
water according to package directions
oil according to package directions
1 teaspoon vanilla extract
1 tablespoon heavy cream
1 tablespoon milk
  1. Preheat oven to 350 F.
  2. Coat two 9″pans with shortening and flour.
  3. In mixing bowl combine all ingredients until moistened, then beat with mixer on medium speed for 2 minutes.
  4. Pour batter into pans.
  5. Bake at 350 for 29-33 minutes.
  6. Toothpick should come out clean when inserted into cake.
  7. Cool 10-15 minutes before removing from pan.
  8. Cool cake completely before frosting.
  9. Frost bottom layer first, then put the second cake on top and frost over.


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Slim Bean Sandwich (Fun and Fancy Free)

This is probably the most depressing meal I’ve made. Poor Mickey, Donald and Goofy. Mickey pulls out a slice of bread and cuts paper thin slices. Which is insanely hard to do, I tried. I need one of those Japanese sushi knives.

(Credit: Disney)

He then pulls out a single bean and cuts that into thirds.

(Credit: Disney)

The gang puts the bean into their paper bread slice and has the most tear-jerking sandwich of all time.

Slim Bean Sandwich

  • Servings: 3
  • Time: 3 min
  • Difficulty: Sad
  • Print
1 Bean cut into thirds
1 Slice of bread sliced as thinly as possible
  1. Cut the one bean into thirds, set aside
  2. Take out the 1 piece of white bread
  3. Slice so the pieces are see through
  4. Place the bean inside the bread, salt if possible
  5. Throw out the window and go get some magic beans


Willie’s Medieval Chicken (Fun and Fancy Free)

Luckily, fortune rests upon Mickey, Donald, and Goofy when they wander into the giant’s castle and find all of his food. I’ll just post screenshots of all of food that didn’t require recipes here.

(Credit: Disney)

(Credit: Disney)

(Credit: Disney)

(Credit: Disney)

(Credit: Disney)

(Credit: Disney)

(Credit: Disney)

(Credit: Disney)

(Credit: Disney)

(Credit: Disney)

(Credit: Disney)

(Credit: Disney)

Jello is the only non-fresh food in that list of pictures, but it is so easy to make from a box, I didn’t want to bother with the recipe.

Anyway, one of the center pieces on the table is a huge chicken.

(Credit: Disney)

(Credit: Disney)

I looked into a medieval-style of cooking the chicken, because the giant lives in a castle, just like in the medieval times.

The recipe I went off of calls for saffron. I had no idea of how crazy expensive that was. $10 for a little pinch of it! So I found out that Turmeric is a good substitute, so I used that.

Willie's Medieval Chicken

  • Servings: 8
  • Time: 2hr 30 min
  • Difficulty: Medium
  • Print

1 small packet saffron threads *or 1/2 t. turmeric
400/14 ounces 400ml/14fl. oz white wine
1 roasting chicken
1 teaspoon freshly ground black pepper
1 teaspoon ground cinnamon
5 small garlic bulbs
5/2 pieces 5cm/2in fresh ginger peeled and finely chopped
olive oil
sea salt
  1. Preheat the oven to 230C/450F/Gas 8.
  2. Soak the saffron or tumeric in a little of the wine.
  3. Rub the chicken all over with the pepper and cinnamon and place the chicken in an ovenproof dish.
  4. Cut the tops off the garlic bulbs so you can see the cloves and arrange them around the chicken with the ginger.
  5. Pour a little olive oil into the garlic bulbs and pour the saffron and remaining wine around the chicken.
  6. Season the chicken with salt and place in the oven.
  7. Roast for 20 minutes
  8. Lower the oven temperature to 170C/325F/Gas 3
  9. Cook for another 40 minutes, partly covered with tinfoil, until the juices run clear and the chicken is cooked through.
  10. Baste the chicken and garlic regularly during cooking.

Source: bbc.co.uk


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Coconut cake (Fun and Fancy Free)

The coconut cake is kinda in the background, and I’m not sure if it is really coconut cake, look at the picture and tell me what you think.

(Credit: Disney)

(Credit: Disney)

See, behind Goofy flopping around on the jello? Anyway, I’m glad I decided to go with coconut cake, because it was delicious!

Coconut cake

  • Servings: 16
  • Time: 1hr 40 min
  • Difficulty: Medium-Hard
  • Print



vegetable oil for cake pan
14 1/4 ounces Cake flour
1 1/2 teaspoons Baking powder
1 teaspoon Kosher salt
1/2 cup Coconut milk
1/2 cup Coconut cream
8 ounces Unsalted butter room temperature
16 ounces Sugar approximately 2 1/4 cups
1 teaspoon Coconut extract
4 Egg whites
1/3 cup Coconut water


3 large egg whites
12 ounces sugar, approximately 1 3/4 cups
1/3 cup coconut water
1/2 teaspoon cream of tartar
1/4 teaspoon kosher salt
1 teaspoon coconut extract
1/2 teaspoon vanilla extract
1 bag shredded coconut


  1. Preheat the oven to 350 degrees F.
  2. Lightly oil 13×9 inch cake pan.
  3. Line the bottom of pan with parchment paper.
  4. Oil the parchment paper and then flour the pan.
  5. Set aside.Place the flour, baking powder and salt into a large mixing bowl and whisk to combine.
  6. Combine the coconut milk and coconut cream in small bowl and set aside.
  7. Place the butter into the bowl of a stand mixer and using the paddle attachment, cream on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and gradually add the sugar slowly over 1 to 2 minutes.
  8. Once all of the sugar has been added, stop the mixer and scrape down the sides.
  9. Turn the mixer back on to medium speed and continue creaming until the mixture noticeably lightens in texture and increases slightly in volume, approximately 2 to 3 minutes.
  10. Stir in the coconut extract.
  11. With the mixer on low speed, add the flour mixture alternately with the milk mixture to the butter and sugar in 3 batches, ending with the milk mixture. Do not over mix.
  12. In a separate bowl, whisk the egg whites until they form stiff peaks.
  13. Fold the egg whites into the batter, just until combined.
  14. Divide the batter evenly between the pans and bang the pans on the counter top several times to remove any air and to distribute the batter evenly in the pan.
  15. Place in the oven on the middle rack.
  16. Bake for 40 minutes or until the cake is light golden in color and reaches an internal temperature of 200 degrees F.
  17. Cool the cake in the pans for 10 minutes then remove and transfer to a cooling rack.
  18. Once the cakes have cooled completely cut across the equator of each to form 4 layers.
  19. Place the 1/3 cup coconut water into a small spritz bottle and spray evenly onto the cut side of the 4 layers.
  20. If you do not have a spritz bottle you may brush the coconut water on with a silicone pastry brush.
  21. Allow to sit while preparing the frosting.


  1. Bring 1 quart of water to a boil in a 4-quart saucepan over high heat.
  2. Decrease the heat to medium to maintain a steady simmer.
  3. In the meantime, place the egg whites, sugar, coconut water, cream of tartar and salt into a medium size-mixing bowl.
  4. Place the bowl over the simmering water and immediately begin beating with an electric hand mixer set to low speed.
  5. Beat for 1 minute and then increase the speed to high and continue to beat for 5 minutes.
  6. Remove from the heat and beat in the coconut and vanilla extracts for 1 minute.
  7. Allow the frosting to sit for 5 minutes before using.
  8. Frost the top and sides of the cake and sprinkle with the shredded coconut.
  9. Refrigerate for at least 30 minutes before serving.

Recipe courtesy Alton Brown, 2007


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Raspberry Lemonade (Fun and Fancy Free)

Right before we come to the end of the Mickey and the Beanstalk story, it cuts back to the live-action scene and we see Jiminy stealing more food, this time some lemonade with raspberries in it.

(Credit: Disney)

(Credit: Disney)

I kinda went a step beyond just putting a couple raspberries into lemonade and made full on raspberry lemonade. It was a good decision too.

Raspberry Lemonade

  • Servings: 6
  • Time: 10 min
  • Difficulty: Easy
  • Print

1/2 cup Raspberries fresh or frozen
4.5 cups Water
cup Freshly squeezed lemon juice (about 4 large lemons)
cup Sugar
  1. Mix the lemon juice into the water.
  2. Add the sugar.
  3. Place raspberries in a bowl and lightly mash so the juices get flowing
  4. Add the raspberries
  5. Stir together
  6. (Optional) Let sit in fridge for a couple hours to allow the flavors to mesh


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Fe-fi-fo-Plum Pudding (Fun and Fancy Free)

I had a huge debate with people about what exactly this food was. Look at the mound with the cherry on top.

(Credit: Disney)

(Credit: Disney)

I had seen a recipe with a picture that looked like that mound before. I think it was in one of my mom’s old cookbooks. My first thought was a chocolate-lava cake, but that didn’t feel right. I asked a bunch of people and finally, my mother-in-law came up with the answer. Plum Pudding. I had never had plum pudding, so I was excited to try it.

Fe-fi-fo-Plum Pudding

  • Servings: 12
  • Time: 3 hrs 15 min
  • Difficulty: Medium
  • Print



1 cup flour
3/4 teaspoon cloves
3/4 teaspoon nutmeg
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 cup ground, raw potato (shredded works, too)
1 cup ground, raw carrot (again, shredded works)
1/2 cup raisins *gold or brown
1 cup mixed dried fruit *preferrably with plums
1/2 teaspoon lemon extract
3 tablespoons melted butter
1/4 cup sugar
1/4 cup flour
1/4 teaspoon salt
1 teaspoon vanilla extract or rum flavoring
butter or heavy cream


1/4 cup sugar
1/4 cup flour
1/4 teaspoon salt
1 teaspoon vanilla extract or rum flavoring
butter or heavy cream
  1. Sift spices with flour and other dry ingredients.
  2. Add potatoes, carrots, raisins and mixed fruit, lemon extract, and butter.
  3. Mix well until batter is moistend through (this will take a few minutes).
  4. Put in buttered mold, fill about 2/3 full.
  5. Three 3″ fluted pans will hold the mixture.
  6. Steam for 3 hours.
  7. You can use a crockpot with steaming capabilities or put the molds in a larger baking dish, fill larger dish with boiling or very hot water, cover with foil and steam in the oven at about 300 degrees for 3 hours.
  8. Let sit 10 minutes before removing puddings from molds.
  1. Combine sugar, flour, salt, and vanilla/rum flavoring.
  2. Add enough cold water to make a thin paste.
  3. Cook over low heat until paste thickens up.
  4. Add butter or cream until desired thickness is reached.


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Candied Beets (Fun and Fancy Free)

This was another debatable food from the same screenshot.

(Credit: Disney)

(Credit: Disney)

Behind the plum pudding are some pink ovals on greens. One of my facebook friends figured this one out. Candied beets. So naturally, I let the beet drop!

Candied Beets

  • Servings: 6
  • Time: 15 min
  • Difficulty: Easy
  • Print

3 tablespoons dark brown sugar
2 tablespoons orange juice
1 tablespoon unsalted butter
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
6 steamed whole beets
  1. Combine brown sugar, orange juice, butter, salt and pepper in a large nonstick skillet.
  2. Cook over medium heat until the sugar and butter are melted and starting to bubble.
  3. Stir in beets and cook until most of the liquid has evaporated and the beets are coated with glaze, 8-10 minutes.
  4. Serve hot or warm.

Source: eatingwell.com


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Donald Duck Dumplings (Fun and Fancy Free)

When the giant is gathering up food to eat, he grabs some, what I assume are, dumplings.


When I tried making them, I didn’t let them cook with moisture, so they turned out really dry, but the flavor was really good!

Donald Duck Dumplings

  • Servings: 12
  • Time: 40
  • Difficulty: Easy
  • Print

2 cups Self-rising flour
1 1/4 sticks Butter (cold)
Sea salt
Freshly ground black pepper
Cold water
  1.  Preheat oven to 375.
  2. Put flour into mixing bowl.
  3. Using a coarse grater, grate cold butter into flour.
  4. Add a pinch of salt and pepper.
  5. Using your fingers, gently rub the butter into the flour until it begins to resemble breadcrumbs.
  6. Add a little cold water to help it bind into dough.
  7. Divide dough into 12 pieces and gently roll each into a round dumpling.
  8. Place dumplings in pan and place on top of pot or dish full of water. Cover so the moisture doesn’t escape
  9. Cook for 30 minutes.


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MMM, Chocolate Pot-roast (Fun and Fancy Free)

We don’t actually get to see this one. Willie the Giant holds a pot to his face and takes a big whiff and says “mmm, chocolate pot-roast.”  That seems really strange. Chocolate on pot-roast? Well I tried making it anyway. And it was delicious. Who would think that chocolate would flavor beef so well.

MMM, Chocolate Pot-roast

  • Servings: 6
  • Time: 8 hr
  • Print

3 pounds beef chuck pot roast
1 carrot
1 red onion
4 stalks celery
1 red bell pepper
1 green pepper
black pepper
1/2 bottle red wine
1/2 gallon chicken stock
 1/2 teaspoon Chili powder
5 pieces Bakers chocolate 60% or higher cocoa
  1. Coarsley chop the vegetables and toss into pot.
  2. Pour in the wine and simmer until the liquid is reduced by at least half.
  3. Sprinkle the top of the beef with chili powder, paprika, cinnamon, pepper, and salt then broil on a tray until browned.
  4. Put in crock pot, lay chocolate on top of roast.
  5. Pour in chicken stock.
  6. Add vegetables.
  7. Cook on low for 6-8 hours.
  8. Enjoy.
  9. Optional: Puree half the vegetables and chicken stock together for a gravy.


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Smishmashio Green(ish) Gravy (Fun and Fancy Free)

Along with the Chocolate Pot-roast, the giant points out that there is “smishsmash, smishmosh, smish….GREEN GRAVY”

The pistachio gravy I made didn’t turn out very green…just slightly green-ish, but it still tasted good.

Smishmashio Green(ish) Gravy

  • Servings: 12
  • Time: 20 min
  • Difficulty: Easy-Medium
  • Print

1/4 cup Unsalted pistachio nut ground coarsely
1/2 Medium white onion
2 tablespoons Olive oil
1/2 cup Heavy cream
1/4 cup Milk
1/4+ cup Flour
Salt to taste
Pepper to taste
Crushed red pepper
  1. Heat oil in medium saute pan.
  2. Saute onions until translucent.
  3. Add pistachios and enough olive oil to lightly coat.
  4. Cook for about a minute (the pistachios should not change color).
  5. Add cream until heated throughout.
  6. Remove from heat.
  7. Add seasonings to taste.
  8. Put in food processor or blender, puree
  9. Return to stove, add milk and flour.
  10. Stir until you get a good gravy thickness
  11. Remove from heat.
  12. Serve.


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Will it Make You Say “Fe-fi-fo-yum?

The Make Mine Music ice cream was good, just as good as ice cream is. Nothing amazingly special. The fish sandwich was an odd combination. It was hard to eat a boney fish inside of a sandwich. The avocado spread alone was good though.

It tasted good?

The live-action food from Luana’s house was really good. The cakes were tasty, but the raspberry lemonade is the true recipe that took the cake from the cakes.


Now onto the giant’s feast. Wow, that was a LOT of food. The chicken was the real winner here. We had some guests over to help us eat the food, and they all raved about the chicken. Although everything was really good. I was impressed with the plum pudding, having never tasted it before. The chocolate pot roast was good and even better with the green gravy. It is kinda crazy how the bitterness of the chocolate and the saltiness of the potroast and pistachios really blended well. And I can’t forget about the coconut cake. That was to die for. My wife didn’t like it because she doesn’t like coconut, but everyone else that tried it loved it.



Ice Cream – 7/10

Fish Sandwich – 4/10

Avocado Spread – 6/10

White Cake – 8/10

Chocolate Cake – 8.5/10

Raspberry Lemonade – 10/10

Medieval Chicken – 10/10

Chocolate Pot-roast – 7.5/10 (with the gravy 8.5/10)

Plum Pudding – 8.5/10

Candied Beets – 6/10 (3/10 for those that don’t like beets)

Dumplings – 5/10 (better when sopping up meat juices)

Mickey’s Slim Bean Sandwich – Sadness/Depressing


Saludos Amigos/Three Caballeros – Peruvian bread, Argentinian Asado (Steak and Sausage), Mate, Lemonade, Bahian Cookies (Quindins and Cocadas), and Cachaça

Quick links: Bread | Asado | Mate | Cachaça | Lemonade | Cocada | Quindins | Verdict

Even being a huge Disney fanatic, I don’t know if I’ve ever seen Saludos Amigos or Three Caballeros. Maybe I watched them when I was really small at my grandparent’s house, but I’m not sure. It seems pretty common that these two movies get overlooked, that’s why I’m combining them. Also, Saludos Amigos is almost a prequel to Three Caballeros. They are both part of a 6-movie package film series. So I’ll be combining the next couple movies too.
However, don’t let the obscurity of these two films throw you, the South American food in them was outstanding (minus the mate).

Peruvian Bread con el Pato Donald (Saludos Amigos)

As we watch Donald Duck start his South American journey, he sails in a straw boat across Lake Titicaca…until he gets thrown overboard and lands in the bread dough of an Peruvian lady in mid-knead.

(Credit: Disney)

I wasn’t quite sure what kinda of bread it was. I found this recipe for a bread from the Peruvian Andes, but it was a sweet bread and the picture didn’t look like any of the breads she had in the background. So I opted to go with regular white bread, but made in a Peruvian style, which means they use lard instead of butter or shortening.

Peruvian Bread con el Pato Donald

  • Servings: 24
  • Time: 2 hr 20 min
  • Difficulty: Medium
  • Print

2 packages (0.25 ounce) yeast active, dry
3 tablespoons white sugar
2 1/2 cups warm water (110 degrees F)
3 tablespoons lard softened
1 tablespoon salt
6 1/2 cups flour
  1. In a large bowl, dissolve yeast and sugar in warm water.
  2. Stir in lard, salt and two cups of the flour.
  3. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.
  4. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  5. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.
  6. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  7. Deflate the dough and turn it out onto a lightly floured surface.
  8. Divide the dough into two equal pieces and form into loaves.
  9. Place the loaves into two lightly greased 9×5 inch loaf pans.
  10. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
  11. Preheat oven to 425 degrees F (220 degrees C).
  12. Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.
    Credit: http://allrecipes.com/recipe/traditional-white-bread/Hard crust, soft center

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Gaucho Goofy’s Asado (Saludos Amigos)

Oh man, this was delicious. One of the last short films featured one of my absolute favorite Disney characters, Goofy. The narrator picked cowboy Goofy up from Texas and dropped him in Argentina as El Gaucho Goofy! And what a rough-n-tumblin goucho he was.

Earlier in the film, they showed Argentinian bbq, or asado.

(Credit: Disney)

(Credit: Disney)

Doesn’t that look delicious?

Goucho Goofy shows the proper way to eat it. You take a mini-baguette, hold it so it’s sticking out of one side and hold the cut of meat in the same hand, but sticking out the other side.


(Credit: Disney)

We didn’t have a parrilla (which is a grate of sorts and is the “proper” way to cook it.) But we used a nice charcoal grill. Man, did it turn out great. It is best to get sausages, sirloin, flank, or fillet. For more info about truly grilling in an Argentinian fashion, check out this article I found.

Goucho Goofy Asado

  • Servings: 2-6
  • Time: 1hr
  • Difficulty: Easy (if you know how to cook with charcoal)
  • Print



6 Sausages
2 1/2 pounds sirloin steak
Kosher or course sea salt
2-4 Mini baguettes

Chimichurri (Sauce)

1 cup Chopped parsley
cloves Garlic minced
1 teaspoon Salt
1/2 teaspoon Pepper
1/2 teaspoon Red chili pepper flakes
tablespoons Dried oregano
Small Onions minced
3/4 cup Olive or vegetable oil
3 tablespoons Red wine vinegar
3 tablespoons Lemon juice


  1. Sprinkle Kosher or Sea Salt on the steaks so it lightly coats it. Set aside.
  2. Heat up charcoal and place on bottom of the grill (or parrilla).
  3. Place the meat on the grill/parrilla and let it cook until the meat is medium-rare (around 140ºF)


  1. Place all ingredients in a food processor or blender until finely chopped, but not pureed.
  2. Spoon on top of steak and enjoyIMG_20150307_173818

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Mate (Saludos Amigos/Three Caballeros)

I had never tried mate before, but I had heard about it. Some people love it, others hate it. So I was excited to try. Gaucho Goofy seemed to enjoy it as he sipped it with his horse, relaxin’ all cool against a fence post.

(Credit: Disney)

Then in Three Caballeros, one of the shorts features a little boy and his flying donkey. They are shown enjoying mate as well.

(Credit: Disney)

(Credit: Disney)

So I thought it would at least be somewhat tasty right? I couldn’t have been more wrong. You do need a gourd cup and a special straw called a bombilla to “enjoy” this. I found one on amazon that works well.


  • Servings: 1
  • Time: 5 min
  • Difficulty: Easy
  • Print

Gourd Cup
Bombilla (Special Straw)
Strong stomach
  1. Fill the gourd 3/4 up with the mate.
  2. Place one hand over the top of the cup and shake so the fine mate is brought to the top
  3. Place the cup on an 60º incline so the mate rests on one side
  4. Fill the cup halfway with hot, but not boiling water. Be careful not to get the top portion of the mate wet
  5. Wait 1-2 minutes
  6. Fill the rest of the cup up with hot (not boiling) water
  7. Place the bombilla in and drink!IMG_20150309_204746

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José’s Virgin Cachaça Lime Cocktail (Saludos Amigos)

The last section of the film features José Carioca, a Brazillian parrot. He’s also featured in Three Caballeros and even a ride at Epcot. He shows Donald the beauties of Brazil, and then they sit down at a cafe and enjoy some Cachaça.


Cachaça is a Brazilian spirit made from sugar cane juice. So as we’re keeping this a family-friendly blog. We made a cachaça cocktail with actual sugar cane juice. I was able to find sugar cane juice at an Asian market next to my house, but I’m sure there are supermarkets around the carry it.

José's Virgin Cachaça Lime Cocktail

  • Servings: 1
  • Time: 3 min
  • Difficulty: Easy
  • Print

4 Lime wedges
1 1/2 tablespoons Sugar
1/3 cup Sugar cane juice
2/3 cup Vita-coco with mango and peach or with tangerine
  1. Fill tumbler with ice
  2. Squeeze the 4 lime wedges onto ice then drop the wedges into cup.
  3. Add sugar.
  4. Fill the glass 1/3 up with sugar cane juice and the rest with Vita-coco
  5. Stir gently.IMG_20150307_173637

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Out of the Arctic Lemonade (Three Caballeros)

Now onto the second movie. Three Caballeros. The first short in this film features a penguin that escapes his cold homeland to venture to warmer climates. He relaxes and drinks a lemony drink on a hammock.


We are not privy to see inside the glass. But we do see a lemon slice on the side of the glass when a tortoise brings him another drink.

Now, I could have just assumed it was water with a lemon slice in it, but what’s the fun in that? Lets make lemonade. And who would make lemonade better than Paula Dean?

Out of the Arctic Lemonade

  • Servings: 6
  • Time: 10 min
  • Difficulty: Easy
  • Print

2 cups sugar
1 cup hot water
2 cups fresh lemon juice
1 gallon cold water
1 lemon sliced
1 sprig mint for garnish
  1. In a 1 gallon container, place sugar and hot water
  2. Stir until sugar dissolves.
  3. Add lemon juice and cold water to render 1 gallon.
  4. Stir until well mixed.
  5. Pour lemonade over glasses of ice, squeeze slice of lemon on top of each, and garnish with a sprig of mint.Credit: http://www.foodnetwork.com/recipes/paula-deen/lemonade-recipe.html?oc=linkback


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Bahian treats That’ll Make you Dance (Three Caballeros)

Onto Baia! I really want to visit Brazil and Baia would be a really cool place to go. The Three Caballeros are just chilling, when a Brazillian “cookie lady” comes and teases them with cookies (how rude).


Then, Donald goes crazy. He is probably one of the most lustful characters in the Disney universe. He goes after almost every female he comes across…no matter the species.

Anyway, they start singing a song in Portuguese. A crowd gathers and they all join in. Donald gets jealous when the “orange man” comes and tries to steal the “cookie lady” away from him.


Throughout the song in that scene I was trying to figure out what they were saying, because I happen to speak Portuguese. I still couldn’t understand what they were saying in the chorus, though. I searched for the lyrics and turns out that they were saying “Quindins de Yaya.” I didn’t know what Quindins were.

So I looked them up. Turns out that they are a Brazilian treat and of course I had to make them. However, her plate of cookies was diverse, so I looked up other Brazilian treats to make, too. That’s when I found Cocadas, which are basically coconut bars.

Quindins de Yaya

  • Servings: 6
  • Time: 10 min
  • Difficulty: Easy
  • Print

5 whole eggs
15 egg yolk
2 cups sugar
1 cup coconut grated
1/4 cup melted butter
2 teaspoons vanilla extract
2 tablespoons corn syrup
sugar for dusting the pans
  1. In a bowl, whisk the eggs with the 15 yolks.
  2. Sift the eggs through a wire strainer
  3. Add the other ingredients, mix well.
  4. Place dough in greased pans and sprinkle with sugar (use spring-form pan for best results). We used a cupcake tin
  5. Sprinkle more sugar on top for crispy top.
  6. Bake in water bath in the oven at 180 ° C for 35 minutes (A water bath consists of putting the baking pan in a larger pan that is filled with hot water)
  7. Let cool and unmold.
  8. Serve chilled.


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  • Servings: 6
  • Time: 10 min
  • Difficulty: Easy
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400 grams fresh grated coconut thick
2 1/2 cups sugar
1 1/2 cups water
1/4 cup sweetened condensed milk
oil enough to grease pan
  1. Butter a large baking sheet with oil
  2. Set aside
  3. Place the water the sugar in a saucepan over high heat
  4. Let the syrup cook until it falls in strings
  5. Pour the coconut into the pan with the sauce and stir
  6. Add the condensed milk and continue stirring until it begins to come away from the pan base
  7. Remove the coconut candy from heat and place the spoonfuls on greased baking sheet
  8. Wait until they harden slightly and remove the coconut sweets from the pan with a spatulaIMG_20150221_202619

Will it Make you Dance the Samba?

The bread was delicious. It had a hard crispy crust and a soft inside. It went really well with strawberry jam.

Hard crust, soft center

The asado has probably been my favorite Disney food so far. It was sooooooo good. I wish I made more so I could have just gotten super fat eating it. Gaucho Goofy knows how to eat. The steak was tender and well seasoned, the sausages were crisp on the outside, and the chimichurri sauce complimented everything superbly. I was really surprised about how well that sauce went with everything.

The spread

And after that tasty meal, I had to drink mate. Oh man, that was HORRIBLE. I think I even liked the clover blossoms from Bambi better. I don’t know how people drink that stuff.


While I didn’t try true cachaça, this sugar cane mocktail was amazing. It was tart but sweet. The sugar cane juice wasn’t very good alone, but together, it turned out really well.

The juices

I could always go for a nice cool glass of lemonade. The mint really added to the taste. My wife thought it needed more sugar, but I thought it was perfect.

All I need now is a hammock and a turtle waiter.

The cocadas were really sugary. I don’t know if I didn’t refine the sugar enough or something. You could taste the sugar grits. Despite that, they were really good. Even my wife, who doesn’t like coconut, liked them


Now my favorite treat, the quindins. I didn’t know what to expect. Even though our batch came out really gooey, it was super delicious. I recommend maybe cooking it longer or something. I highly recommend these treats.



Peruvian Bread con el Pato Donald – 7.5/10

Gaucho Goofy’s Asado – 11/10

Mate – 1/10

José’s Cachaça Lime Cocktail – 8.5/10

Out of the Arctic Lemonade – 8/10

Cocadas – 7.5/10

Quindins de Yaya – 8.5/10 (would have been a 10/10 if they weren’t so gooey)