Disneyland Corn Dogs
- 3/4 cup yellow cornmeal
- 3/4 cup all purpose flour
- 1 tbsp granulated sugar
- 1/4 tsp salt
- 1 1/2 tsp baking powder
- 1 egg lightly beaten
- 1 tbsp honey
- 3/4 cup buttermilk
- 2 tsp vegetable oil
- 12 hot dogs
- 12 wooden skewers, candy sticks or thin popsicle sticks
- 2 quarts vegetable oil for frying
- In a large pot or Dutch-oven, heat the 2 quarts of oil to 350 degrees (we used 1 quart for 6 corn dogs).
- In a large mixing bowl, whisk together the cornmeal, flour, sugar, salt and baking powder. Add the egg, honey, buttermilk and vegetable oil, stir until combined. Let sit for 10 minutes.
- Meanwhile, pat the hot dogs dry and insert a skewer into each hot dog. Pour the batter into a tall drinking glass and dip one dog at a time into the batter, then place into the hot oil to fry (I like to make sure that the batter is coating a bit of the skewer/stick so that the coating stays on).
- I let my corn dog sink to the bottom and then turned it with tongs to ensure that wit was browning evenly on all sides. Cook for about 2-3 minutes (you want to make sure they’re fully cooked inside), then transfer to a paper towel lined plate. Repeat with remaining hot dogs (you may have to tilt the glass a bit to get the last few ones fully dipped).
- 1 1/2 cups cold whole milk
- 1 (3.4 ounce) package instant vanilla pudding mix
- 15 chocolate sandwich cookies
- 1 (8 ounce) container whipped topping, thawed
- 3 tablespoons instant chocolate pudding mix
- 12 scalloped sugar cookies
- Edible sugar pearls
- Pour milk into large mixing bowl. Add instant vanilla pudding mix and whisk for 2 minutes until smooth and slightly thickened. Place in the refrigerator for 1-2 hours, until firm.
- Place chocolate sandwich cookies in food processor and pulse until puréed.
- Fold puréed cookies into pudding mix. Stir until fully mixed.
- Add whipped topping and instant chocolate pudding. Stir until fully mixed.
- Place in refrigerator and chill for one hour.
- Spoon grey stuff into piping bag fitted with desired tip. Place raspberry in center of cookie. Pipe grey stuff onto cookies hiding the raspberry. Top with sugar pearls.
- 1 big scoop vanilla ice cream
- 2 cups frozen pineapple
- 4 oz. pineapple juice
- Blend ice cream, frozen pineapple, and pineapple juice until blended and smooth.
- Place in piping bag or ziplock bag to create iconic Disneyland swirl. Enjoy!
Epcot Norway’s School Bread
- 1 1/2 cups milk
- 1/4 cup butter
- 1 (1/4-ounce) package active dry yeast (2 1/4 tsp.)
- 1/2 cup sugar
- 2 tsp. cardamom (freshly ground)
- 4 cups flour
- 1 (5.1-ounce) pkg. instant vanilla pudding mix
- 1 egg (well beaten)
- 6 tbsp. powdered sugar (plus 1 tbsp. water, mixed to form a light glaze)
- Shredded coconut
- Gather the ingredients.
- Combine milk and butter and heat in a saucepan over medium-high heat just until milk is scalded (when small bubbles rise uniformly across the surface of the liquid). Remove from heat and cool until “finger-warm.”
- Stir yeast and sugar into lukewarm milk and allow to sit for 10 minutes. The surface should begin to bubble as the yeast proofs.
- After 10 minutes, stir in cardamom and flour until the dough pulls away from the sides of the mixing bowl.
- Cover the bowl with a clean kitchen towel and allow to rise until doubled, about 1 hour.
- When the dough has risen, punch it down, remove to a floured surface, and knead until smooth and shiny.
- Use your hands to roll dough into a thick 18-inch long “snake,” then cut this length into 20 equal pieces.
- Roll each piece between your hands into a spherical bun and place on a lightly greased baking sheet. Cover the buns again with the towel and allow to rise until doubled, about 30 minutes.
- Prepare pudding mix as directed, only reducing milk to 2 1/2 cups. Allow pudding to thicken at room temperature while your buns rise.
- Preheat oven to 375 F.
- When the buns have risen, gently press down the center of each one to form a well. Fill with 1 to 1 1/2 tablespoons of pudding (you’ll probably have some pudding left over). Allow to rise for an additional 10 minutes.
- Brush well-beaten egg on to the edges and sides of the buns.
- Place in heated oven and bake for 15 minutes, until golden brown.
- Remove from oven and allow to cool.
- Brush sugar glaze on the top of the buns, around but not over the pudding. Sprinkle on shredded coconut.