- Place the coconut milk and frozen chunks of pineapple into a food processor or blender. (the pineapple has to be frozen)
- Turn on food processor and blend until the consistency becomes creamy.
- You will have to stop several times and scoop down the pineapple.
- Keep blending until all of the pineapple chunks are gone and the mix is smooth.
- Enjoy immediately as it is ‘soft serve’ and should be eaten straight away.
- If you want to freeze a little you can, just know it does freeze solid once frozen and is no longer soft.
3/4 cup granulated sugar
2 teaspoons cinnamon
4 large eggs
1 1/3 cup whole milk
1/4 teaspoon cinnamon
1 tablespoon granulated sugar
Tonga Toast Ingredients:
1 quart canola oil, for frying
1 loaf sourdough bread (uncut, 12 inches long)
2 large bananas, peeled
1. Mix sugar and cinnamon in medium bowl (large enough to roll toast) with a fork until thoroughly blended. Set aside.
1. Whip eggs in medium bowl (large enough to dip toast) until well beaten. Add milk, cinnamon, and sugar. Mix well and set aside.
Tonga Toast Preparation:
1. Preheat oil to 350 degrees F in a large pot or a deep fryer. (If using a large pot, use a candy thermometer to make certain the oil does not get any hotter or it will burn.)
2. Slice the bread into four three-inch-thick slices.
3. Cut each banana in half crosswise, then each piece lengthwise.
4. Place a bread slice flat on the counter and tear out just enough from the middle (do not tear all the way through) to stuff half a banana into; repeat with each bread slice.
5. Dip stuffed bread into batter, covering both sides, allowing excess batter to drip off bread and place carefully into hot oil.
6. Cook 4-5 minutes until golden brown. If needed, turn toast over after 2 minutes and cook for another 2 minutes on other side. Remove and drain excess oil.
7. Roll toast in cinnamon-sugar. Repeat for each piece of toast.
3. Honey Lime Salad Dressing -‘Ohana, Disney’s Polynesian Village Resort
- 1/2 CUP honey.
- 1 TEASPOON dry mustard.
- 1 TEASPOON salt.
- 1/2 CUP apple cider vinegar.
- 1/4 CUP lime juice.
- 1/4 CUP diced onions.
- 1 CUP canola oil.
- Place all ingredients except oil in a food processor or blender until smooth.
- Slowly add oil until it is well incorporated into the dressing.
- You can chill or serve immediately.
4. Mom’s Meatloaf – 50’s Prime Time Cafe, Disney’s Hollywood Studios
50’s Prime Time Cafe at Disney’s Hollywood Studios is know for it’s selections of delicious comfort foods. Mom’s Meatloaf is one of their most requested menu items. But just remember…. if you make this at home make sure to “Keep your elbows off the table”.
- 2 lbs. ground beef (I used about 2.25 lbs)
- 1 lb. ground pork
- 4 eggs
- 1 cups seasoned bread crumbs (I tossed some salt, pepper, garlic powder, oregano and basil into plain bread crumbs)
- ½ cup diced onions
- ¼ cup diced red pepper
- ¼ cup diced green pepper
- 2 Tbs. worcestershire sauce
- freshly ground pepper and kosher salt, to taste
- ½ cup ketchup
- 1 Tbs. brown sugar
- 1 tsp. dijon mustard
- ½ cup ketchup
- ¼ cup brown sugar
- ⅛ tsp. nutmeg
- Mix all the ingredients together.
- Form into 1 or 2 loaves. I formed this into 2 loaves. One I put in a 9×13 foil lined pan, covered it with foil and baked it about 2 hours at 350 degrees. The other meatloaf I wrapped in heavy-duty foil and popped in the freezer.
- When the meatloaf is done, remove the top foil and let it brown a minute in the oven.
- Pull it out again and glaze it with a mixture of ½ cup ketchup, ¼ cup brown sugar and a shake of nutmeg. This glaze is actually my mom’s recipe, instead of the WDW recipe for glaze.
5. Kitchen Sink – Beaches and Cream, Disney’s Beach Club Resort
Last but not least, the legendary Kitchen Sink dessert at Beaches and Cream at Disney’s Beach Club Resort it is served in a huge bowl resembling a kitchen sink, overflowing with yummy treats. Here’s the list of what’s included WARNING: You MAY have to go to the store for this one.
- ½ cup fudge topping, warmed
- ½ cup butterscotch topping, warmed
- ½ cup peanut butter topping, warmed
- 1 medium banana, sliced in 1/2 –inch slices
- 1 cinnamon spice cupcake (2 ½ x 1 ¼-inch), quartered
- 1 angel food cupcake (3 x 1 ½-inch), quartered
- 2 4-oz. scoops vanilla ice cream
- 2 4-oz. scoops chocolate ice cream
- 2 4-oz. scoops strawberry ice cream
- 1 4-oz. scoop mint chocolate chip ice cream
- 1 4-oz. scoop coffee ice cream
- 3 tablespoons chocolate syrup
- ¼ cup marshmallow crème
- ¼ cup strawberry topping
- ¼ cup pineapple topping
- 1 14-oz can dairy whipped topping
- 1 brownie (6-inch x 6-inch), quartered
- 1 regular-sized (2 ounce) candy bar, quartered
- 4 chocolate cookies with cream filling
- 1 tablespoon sliced toasted almonds
- 1 tablespoon dark and white chocolate shavings
- 1 tablespoon chocolate cookies with cream filling, crushed
- 1 tablespoon chopped jellied orange slices (approximately 2 large slices)
- 1 tablespoon milk chocolate chip morsels
- 1 tablespoon peanut butter chip morsels
- 1 tablespoon chocolate sprinkles
- 1 tablespoon rainbow sprinkles
- ½ cup drained maraschino cherries
Source: Disney Parks Blog
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