Recipe Combo: Hoop-Dee-Doo Revue Cornbread and Garden Grill Honey Butter | Disney Recipes at Home
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We are a family of Disney foodies. When we can’t be at the parks, we like to keep the magic alive by making some of our favorite Disney recipes at home. Authentic Disney recipes, Disney copycat recipes, or Disney inspired recipes…if it’s Disney, it’s for us! Besides Disney recipes to make at home, there are lots of tips, tricks, and fun facts about Disney, Walt Disney World Resort, and the Disney theme parks.
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Video Contents:
00:00 Intro
02:36 Cornbread Recipe
04:01 Honey Butter Intro
05:21 Honey Butter Recipe
06:03 Recipe Review
08:10 Bonus Tip
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Hoop-Dee-Doo Cornbread
INGREDIENTS
1 3/4 cup all-purpose flour
3/4 cup cornmeal
1 1/2 teaspoon salt
1 tablespoon baking powder
1 1/4 cup sugar
1 cup milk
2 eggs
1/2 cup vegetable oil
INSTRUCTIONS
• Preheat oven to 375 degrees.
• Spray a 9×13 baking pan with nonstick spray and set aside.
• Combine the flour, cornmeal, salt, baking powder, and sugar in a large bowl and set aside.
• In another bowl combine the milk, eggs, and oil.
• Add the liquid mixture to the dry mixture.
• Mix enough to just combine the wet and dry ingredients. Do not over mix.
• Pour batter into prepared pan and spread it evenly to the edges of the pan.
• Bake for 20-25 minutes until golden brown and a toothpick comes out clean.
• Allow to cool for 10 minutes before removing from pan.
Orange Blossom Honey Butter
INGREDIENTS
1/2 pound butter (2 sticks), softened
3 tablespoons orange blossom honey
3/4 teaspoon lemon zest
Salt, to taste
INSTRUCTIONS
• Using an electric mixer whip all ingredients until light and fluffy.
• Season with salt to your liking.
Anadama Bread. The Real Boston Brown Bread.
My professor brought up the subject of Boston brown bread the other day, and the history behind it, using a video that highlighted the Boston molasses flood of 1919. However, Boston brown bread was a popular staple dating back to the 1830's and went by many different names. Here is the most famous and wildly loved version by New Englanders.
A popular folkloric account regarding the origin of the word Anadama tells the story of a fisherman becoming tired of meals of corn meal and molasses mush. Upset with his wife, Anna, for serving him nothing else, one day adds flour and yeast to his porridge, baking the resultant bread, while cursing, Anna, damn her!
It is commonly believed to have existed before 1850 in areas of Maine and Massachusetts in coastal New England. The recipe may have been adapted from that of early American Boston brown bread.
This, indeed, is the Boston Brown Bread of New England.
Crusty Homemade Baguettes
Tips and tricks for making crusty French baguettes at home. Let me know if this video was helpful to you! xKevin
Ingredients:
2 1/4 teaspoons active dry yeast, dissolved in 1/3 cup warm water
3 1/2 cups all-purpose flour
2 1/4 teaspoons salt
1 1/4 cups warm water
Sultana Walnut Cornmeal Cake
What a great combination of flavours and textures this cake it. With the soft fruitness of sultanas, and the nutty crunch of walnuts as well as the firm texture of cornmeal it is very good indeed. Perfect for snacking and even great with cream or ice-cream as a dessert. It's so easy to make too.
Chapters/Time Codes
0:00 Introduction
0:36 Preheat the oven
1:10 Ingredients
3:21 Make the cake batter
7:20 Fill the cake tin
7:45 Bake the cake
8:25 Result & Taste Test
Recipe:
All the recipes on my blog:
#geoffsbakingblog #moregeoffvideos #geoffcakes
Pumpernickel Bread | Unseeded
It’s bread night again in Laurice’s Kitchen. This time it’s pumpernickel bread, that dense dark brown loaf of Reuben Sandwich legend. In the first episode of a two-part series, we make a couple loaves of the dark, molasses sweetened manna. In the second part, we make a dressing side dish using our wonderful pumpernickel bread. My version is unseeded since I don’t care for caraway seeds. If you like them, add 2 tablespoons of caraway seeds into the dry ingredients before combining them with the cornmeal and mashed potatoes.
Laurice: host, director, editor, executive producer
Gilly: assistant host, director of photography, lighting, cat wrangler
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Pumpernickel Bread
1½ cups mashed potatoes, or 1 cup hot water and ½ cup instant potato flakes
½ cup yellow corn meal
1 cup water
3 tablespoons butter
½ cup unsulphured molasses
½ cup warm water (115°F, 46°C)
1 tablespoon kosher salt
2 tablespoons instant yeast
2 tablespoons unsweetened cocoa powder
¼ cup white sugar
¼ cup wheat gluten
2-3 cups all-purpose flour
½ cup whole wheat flour
1½ cups whole grain rye flour
In a small saucepan, bring the cornmeal and 1 cup water to a gentle simmer, stirring constantly. Cook until the mixture becomes thickened, about 3-4 minutes. Add the butter and molasses to the pan and stir to combine. Allow to cool to room temperature. Prepare mashed potatoes accordingly.
In the mixing bowl of a heavy duty stand mixer, combine 1 cup all purpose flour, cocoa powder, sugar, wheat gluten, salt, and yeast. Mix the dry ingredients by hand. Pour the water in the bowl and mix by hand until combined. Add the cornmeal mixture and the mashed potatoes along with ½ cup warm water, and mix by hand until combined. Place the bowl on the mixer and using the paddle attachment, mix on low (speed 3 of 10) for 2-3 minutes. Meanwhile, combine the whole wheat and rye flours in a bowl. Reduce the mixer speed to low and slowly pour in the whole grain mixture. Continue to mix the dough for 1-2 minutes.
Remove the bowl from the mixer and scrape down the sides. Add ½ cup of all-purpose flour and change over to the dough hook. Place the bowl back on the mixer and mix on low (speed 2 of 10). Continue to mix for several minutes. Add additional flour, ¼ cup at a time until the dough comes together off the sides of the mixer. Allow the mixer to run for several minutes between additions. When the dough comes away from the bowl, stop the mixer and press your finger onto the dough. The dough should be slightly sticky but still soft. Knead the dough on a floured surface into a ball shape and place in a greased bowl, coating both sides. Allow the dough to rise in a warm place for at least an hour and a half or until the dough has doubled.
Punch down the dough and shape it into one two smaller loaves (9 x 5 inches). Place shaped dough in a greased loaf pans and allow them to rise for another hour to hour and a half. Allow the dough to rise until it domes above the rim of the loaf pans. Preheat the oven to 375°F and turn on the convection fan if you have one. Bake the loaves for 55-60 minutes in the preheated oven. When the bread is baked, allow it to rest in the pan for 2-3 minutes, then depan onto a cooling rack and allow it to completely cool before you cover it. This bread can be eaten the same day, but it’s easier to cut the following day.
Easy No-Knead Bread Recipe | Bake #WithMe | NYT Cooking
No-Knead Bread recipe:
NYT Cooking video producer Scott Loitsch is trying new things right now — like filming videos on his phone and baking his first-ever loaf of bread.
Let us know what else you want to see Scott try (sourdough bread, for those of us who can’t find yeast?) in the comments.
#StayHome bake #WithMe
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