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Royal Raspberry Cheesecake
Cinderella's Royal Table
CRUST
1 1/4 cups fine graham-cracker crumbs (about 9 whole crackers)
3 Tbsp sugar
1/2 stick (1/4 cup) butter, melted
FILLING
1 bag (I 2 oz) frozen unsweetened raspberries, thawed
3 bricks (8 oz each) reduced-fat cream cheese (Neufchatel), softened
3/4 cup sugar
1/3 cup cornstarch
3 large eggs plus yolk from I large egg, at room temperature
1 cup (6 oz) white chocolate chips, melted as directed on package
2 Tbsp fresh lemon juice
2 tsp vanilla extract
12 drops red food color
Garnish: fresh raspberries and mint leaves
1. Heat oven to 350'F. Lightly grease a 9-in. springform pan.
2. Crust: Mix crumbs and sugar in a bowl. Stir in butter with a fork until moistened. Pat over bottom of pan.
3. Filling: Stir and press raspberries with back of a wooden spoon through a strainer set over a bowl
(you should have 1 1/2 cups puree) Discard seeds and pulp.
4. Beat cram cheese, sugar and cornstarch in a large bowl with mixer on medium speed until smooth. Beat in eggs and yolk until blended, scraping down sides of bowl twice. Beat in melted chips, then 2/3 cup of the raspberry puree (refrigerate rest to serve with cake), the lemon juice, vanilla and food color. Pour over crust.
5. Bake 15 minutes. Reduce oven temperature to 250F and bake one hour longer or until cake is almost set at center. Cool completely in pan on a wire rack, then refrigerate at least two hours or until cold.
6. To serve. Release pan sides. Remove cake from pan with a wide spatula; slide onto serving plate. Garnish with raspberries and mint. Serve with raspberry puree.
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Cinderella's Royal Table
"Cheese French Toast"
2 each eggs
2 cups milk
1 Tbsp. vanilla
Mix ingredients and set aside.
4 Tbsp. baking powder
4 Tbsp. granulated sugar
1 1/2 cups all purpose flour
Sift ingredients together and add to egg mixture. Allow to stand for 10
minutes.
1 quart frying shortening
6 each cheese danish cut in quarters
Cinnamon/sugar
Dip cut cheese danish into the egg batter. Bring shortening to 375 degrees and place dipped bread in fryer until golden brown on one side and turn over to brown other side. Roll in cinnamon/sugar and serve immediately. Serves 8
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Empress Lilly
Steerman's Quarters
Mushroom Appetizer
3 tablespoons butter
1 tablespoon lemon juice
3 tablespoons minced shallots
1 tablespoon chopped parsley
1 dozen mushrooms, washed
Salt and white pepper to taste
and sliced Toast points
1/2 cup Burgundy wine
1/2 cup canned brown gravy
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Fried Brie Cheese
King Stefan's Banquet Hall
9 oz. Brie cheese
1 T. all-purpose flour
1 egg, well beaten
1/2 C. bread crumbs
dash cayenne pepper
3 C. oil for frying
1/2 C. tomato sauce
Cut the cheese into 8 even-sized wedges. Sprinkle with cayenne pepper. Dust with flour and dip in beaten egg, coat well. Let drain then roll in bread crumbs. Make sure all surfaces are coated well. Shake off excess bread crumbs and heat oil to 325 degrees F. Make sure oil is deep enough to cover cheese or it will not cook evenly. Brown cheese then drain on paper towels. Arrange fried cheese on plates and garnish with fruits such as grapes, strawberries or melon. Dip cheese in tomato sauce.
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King Stefan's Banquet Hall
Beef and Barley Soup
(This may still be served at Cinderella's Royal Table but I am not sure )
2/3 cup uncooked pearl barley
1 cup (about 1/4 pound) diced, cooked roast beef
1 teaspoon salt
10 cups water
4 cups boiling water
5 beef bouillon cubes
2 tablespoons margarine
2 chicken bouillon cubes
1 large onion, diced fine
1 teaspoon salt
1 large carrot, diced fine
1/4 teaspoons white pepper
2 teaspoons dried shallots or 1/4 teaspoons dried minced garlic
6 teaspoons fresh, chopped fine
1 tablespoon parsley flakes
Combine barley, salt and 4 cups boiling water in a saucepan and cook, covered, 30-40 minutes or until barley is soft. Drain in colander and rinse well with cold water. Set aside. In a large saucepot, heat margarine and sauté onion, celery, carrot and shallots until soft, stirring occasionally. Add beef, 10 cups water, bouillon cubes, salt, pepper and garlic. Bring to a boil, reduce heat, and simmer covered for 15 minutes or until vegetables are tender. Add parsley flakes and barley and cook 10 minutes longer. If necessary, add additional water.
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Cinderella's Cheese French Toast
Once Upon a Time Character Breakfast
Cinderella's Castle, Magic Kingdom
3 each eggs
2 cups milk
1 tablespoon vanilla extract
3 tablespoons baking powder
6 tablespoons sugar
2 cups all-purpose flour
1 quart frying oil
6 each cheese Danish, cut into quarters
Mix eggs, milk and vanilla together and set aside. Sift baking powder, sugar and flour together and add to egg mixture. Allow to stand for 10 minutes.
Bring Shortening to 375°. Dip cheese Danish in egg batter and place dipped bread in fryer until golden brown on one side and turn over to brown the other side. Roll in cinnamon/sugar and serve.
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Cinderella's Au Gratin Potatoes
1/4 t. garlic salt
1/4 t. white pepper
1/2 t. salt (optional)
3 cups milk
1 cup mild, shredded cheddar cheese
4 cups diced, cooked potatoes
1/2 cup flour
1/2 cup fresh, cooked bacon bits
1/2 cup diced onions
1/4 cup melted butter
Preheat oven to 350 degrees F.
Dice and cook the potatoes. Dice onions. Gather remaining ingredients.
Melt butter. Add onion and saute. Add butter and cook for 2 minutes. Add flour and stir to make a paste. Cook for 5 minutes.
Add 3 cups milk. Stir until lumps are gone. Cook mixture 10 minutes and continue stirring. Add potatoes, cheese, and seasonings. Mix until cheese is melted.
Bake at 350 for 10 minutes. Serves 6.
