Grilled Three-Cheese Sandwich From Woody's Lunch Box at Disney's Hollywood Studios

Grilled Three-Cheese Sandwich From Woody's Lunch Box at Disney's Hollywood Studios

Ingredients (serves 4)

Cream Cheese Spread

• 1/2 cup cream cheese

• 1/2 cup shredded Double Gloucester or cheddar

• 2 tablespoons heavy cream• 1/4 teaspoon coarse salt

Garlic Spread

• 1 cup mayonnaise

• 1 1/2 teaspoons minced garlic

• 1/2 teaspoon coarse salt

Grilled Three-Cheese Sandwich

• 8 slices of artisan bread

• 8 cheddar cheese slices

• 8 provolone slices

Directions

For Cream Cheese Spread

Combine cream cheese, Double Gloucester or cheddar, heavy cream, and salt in food processor. Blend until smooth. Set aside.

For Garlic Spread

Combine mayonnaise, garlic, and salt in small bowl and stir until blended. Set aside.

For Grilled Three-Cheese Sandwich

1. Lay out artisan bread slices on parchment paper or large cutting board.

2. Place 2 slices of cheddar on 4 of the bread slices. Place 2 slices of provolone on remaining bread slices.

3. Equally spoon cream cheese spread on slices with provolone. Gently smooth cream cheese spread over each slice.

4. Press cheddar side and provolone side together.

5. Heat a large skillet over medium heat for 5 minutes, until hot.

6. Brush both sides of the sandwiches with garlic spread.

7. Grill sandwiches for 2 minutes on each side, until cheese is melted and bread is golden brown

Homemade White Bread

Homemade White Bread

Ingredients

·       5 1/2 to 6 cups all-purpose flour

·       3 tablespoons granulated sugar

·       2 packets Fleischmann's® RapidRise® Yeast 4 1/2 teaspoons

·       2 teaspoons salt

·       1 1/2 cups water

·       1/2 cup milk

·       2 tablespoons butter

 

Instructions

1.              Combine 2 cups flour, sugar, dry yeast and salt in the bowl of a stand mixer and stir until blended. Combine water, milk and butter in a microwave-safe bowl. Microwave on HIGH in 15-second increments until very warm but not hot to the touch (120° to 130°F. Butter won’t melt completely). I highly recommend using an instant-read thermometer. Add to flour mixture.

2.              Beat 2 minutes at medium speed, scraping bowl occasionally. Add 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in just enough remaining flour so that the dough will form into a ball.

3.              Knead on lightly floured surface until smooth and elastic and springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Cover with a towel; let rest for 10 minutes.

4.              Cut dough into 2 equal pieces. Roll each piece of dough into a 12 x 7-inch rectangle using a rolling pin. 

5.              Beginning at short end of each rectangle, roll up tightly. Pinch seams and ends to seal. Place, seam sides down, in two 8-1/2 x 4-1/2 inch loaf pans that have been sprayed with nonstick cooking spray. Cover with towel; let rise in warm place until doubled in size, about 45 minutes.

6.              Bake in preheated 400ºF oven for 20 to 30 minutes or until golden brown. Remove from pans by running a knife around the edges and invert onto wire rack.

Chocolate Wacky Cake

Chocolate Wacky Cake

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsweetened cocoa powder
• 1 cup sugar
• 1 tablespoon cider vinegar
• 1 teaspoon vanilla extract
• 5 tablespoons vegetable oil
• 1 cup water

Chocolate Icing (optional)

• 1/4 cup milk
• 1/3 cup butter
• 3 tablespoons cocoa powder
• 1 teaspoon vanilla extract
• 2 1/2 to 3 cups powdered sugar
• sprinkles, optional

Instructions

1.              Preheat oven to 350 degrees.

2.              Into an ungreased 8x8-inch baking pan, sift together flour, baking soda, salt, unsweetened cocoa powder and sugar. Spread mixture evenly in pan and make 2 small holes and 1 large hole in the mixture.

3.              Pour the apple cider vinegar and vanilla extract into small holes and vegetable oil into large hole.

4.              Pour the 1 cup of water over everything. Using a fork, mix everything together until blended.

5.              Bake in oven for 30 minutes or until a toothpick inserted in the middle comes out clean.

6.              To make icing, heat milk, butter, and cocoa powder in a small saucepan until it comes to a simmer. Remove from heat and stir in vanilla extract.

7.              Stir powdered sugar in 1 cup at a time until smooth. Pour over cake.

Cinnamon Rolls at Gaston’s Tavern

Cinnamon Rolls at Gaston’s Tavern

Cinnamon Roll Dough

·       1 1/2 Cups Milk

·       1/2 Cup Butter

·       6 1/2 Cups All Purpose Flour Divided

·       2 Packets Rapid Rise Yeast .25 oz Packets

·       1/2 Cup Sugar

·       1 Teaspoon Salt

·       1/2 Cup water

·       2 Large Eggs

·       1/4 Cup Melted Butter

 

Filling

·       2 Cups Brown Sugar

·       2 Tablespoons Cinnamon

·       1 Cup Butter Softened

 

Cream Cheese Frosting

·       1 8 oz Pack Cream Cheese

·       1/4 Cup Butter

·       2 Cups powdered sugar

·       1 Teaspoon Vanilla

·       3 Tablespoons heavy whipping cream

 

Butterscotch Topping

·       1/2 Cup Brown Sugar

·       4 Tablespoons Butter

·       1/2 Teaspoon Salt

·       1 Teaspoon Vanilla

·       1/2 Cup heavy whipping cream

 

Step by Step Instructions for Cinnamon Rolls

1.     Start out by melting the 1/2 cup of butter with the milk.

2.     Remove from heat once the butter has melted and allow to cool slightly.

3.     Next, grab your mixer and add 2 1/2 cups of flour, yeast, sugar, and salt. Mix.

4.     Then add your water and eggs, as well as the warm butter/milk mixture from earlier. Mix well.

5.     Now we want the dough to come together. Add the remaining flour 1/2 cup at a time. When the dough starts to form a ball, it’s ready!

6.     Trade out your mixing blade for a dough hook (or kneed by hand if you’re a superhero). Mix with the hook for 5 minutes.

7.     Grab the dough out of your bowl, sprinkle some flour in the bowl, and plop the dough back in the same bowl to rise (another bowl to rise in? more dishes? ain’t nobody got time for that). Let rise 10 minutes.

8.     Meanwhile, get your filling ready. Put the brown sugar, cinnamon, and softened butter into a bowl. Mix well. I ended up using my hands just to get that spreadable consistency I was looking for.

9. Roll out the dough into a long rectangle. You want it to be much longer than it is wide to achieve the giant size.
10. Spread the filling evenly across the whole surface.

11.  Starting at a short end, roll the dough like a jellyroll.

12.  Make a cut in the very center of the long roll, and then two cuts about 6 inches from the center on either side.

13.  Place both the rolls, swirl down, in a greased 9×13 pan.

14.  Don’t waste the remaining dough! I cut the rest of the dough into normal size rolls and put them in another pan to cook afterwards.

15.  Melt 1/4 cup butter and drizzle over your dough. Allow your rolls to rise for 30 minutes.

16.  Preheat your oven to 375 Degrees F. Bake (the large rolls) for 20 minutes. Then cover loosely with foil and bake another 10 minutes. This will help the inside finish baking without burning the top.

17.  While the rolls are baking, get your toppings ready.

18.  In a saucepan, add your cream cheese and 1/4 cup butter. Melt.

19.  Next add the powdered sugar and stir. Once incorporated, add the vanilla and salt. Put aside

20.  In a saucepan, add the brown sugar, butter, and cream. Bring to a boil and maintain for 5 minutes stirring frequently. Remove from heat.

21.  Add the salt and vanilla. Put aside.

Drizzle copious amounts of cream cheese frosting in one direction, then drizzle with butterscotch in the other direction.