Need a recipe

[Sherryef]

I am needing to get the recipe found at the bakery on Main Street for their Napoleons. If anyone knows where I can get it, or if you have it, please let me know. Thanks Sherrye

 

[mattjs]

Unfortunately it's not in either "Cooking with Mickey" volumes I or II (recipes from the restaurants of WDW). Nothing in the Recipe forum here on the DIS either. I'm pretty sure if you email WDW you can get specific recipes forwarded to you. I'm almost certain I've read of that working for people but I'd imagine it might take a little time for them to get it to you.

The only recipe from the Main Street Bake Shop in either of the Cooking w/Mickeys is (sorry it's not the one but I'll post it anyway in the chance it might help you out):

Gourmet Double Chocolate Chunk Cookies
Main Street Bake Shop (Main Street, USA -- Magic Kingdom)

1 cup butter
1 tablespoon brown sugar
1 cup white sugar
2 large eggs
1/4 teaspoon vanilla extract
1/4 cup cocoa powder
1 and 1/2 cups flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 and 1/2 packages (18 ounces) semi-sweet chocolate chunks

Preheat oven to 375.

Cream butter, sugars, vanilla and cocoa powder. Stir in remaining ingredients and blend well. Refridgerate for 30 minutes. Drop dough by rounded teaspoonfulls onto an ungreased cookie sheet about 2 inches apart. Bake until cookies are set (5 to 8 minutes). Cool slightly and remove from pan.

When making large cookies, press down slightly on cookie dough to help cook more evenly. Bake slightly longer (8 to 10 minutes).

 

[The shadow knows]

have you tried doing a search for it on google?

 

[piratesmate]

mattjs - Does either of those cookbooks have the recipe for the Catfish at Garden Grill? Or the Lo Mein from 1900 Park Fare? Or the Blintzes from 1900? Or Penne Pasta with Shrimp and Alfredo Sauce from Hollywood & Vine?

 

[Margie J]

I have this one from the Flying Fish. It's a favorite with many diners. You can always make them without bananas and top the napoleans with a vanilla glaze and chocolate decoration.



Banana Napoleons
from the Flying Fish Cafe

3 egg yolks
2 1/2 cups whipping cream,divided
1 1/3 cups sugar, divided
1 vanilla bean
3/4 cup of butter or margarine, divided
5 frozen phyllo pastry sheets, thawed
1/2 cup powdered sugar
2 bananas, cut into 1/4 inch slices
Garnishes: sweetened whipped cream, grated chocolate

Whisk together egg yolks and 1/4 cup whipping cream, set aside. Combine 1 1/4 cups whipping cream and 1/3 cup sugar in a heavy saucepan. Cut vanilla bean in half lengthwise; scrape seeds into saucepan, and add vanilla bean halves Bring vanilla mixture to a boil over medium-high heat. Remove from heat; discard vanilla bean Whisk about one-fourth of hot mixture gradually into yolk mixture; add to remaining hot mixture, whisking constantly. Skim air bubbles from top of mixture.
Pour mixture into an 8 inch square pan. Place into a 13 x 9 inch pan. Add hot water to larger pan to a depth of 1 inch. Bake at 300 degrees for 15 minutes. Remove pan from water, and cool. Cover and Chill at least 2 hours.

Melt 1/2 cup butter. Stack Phyllo, brushing each sheet with butter and sprinkling with powdered sugar. Cut Phyllo stack into 16 (3-inch) squares. Place squares on a parchment paper lined baking sheet. Cover with a sheet of parchment paper and a baking sheet. Bake at 375 degrees for 20 minutes or until golden. Remove from oven, and cool to room temperature.

Cook remaining 1 cup sugar and remaining 1/4 cup butter in a small heavy saucepan over medium heat, stirring until butter melts. Slowly add remaining 1 cup whipping cream, and cook, stirring constantly, 8 to 10 minutes or until
caramel color. Set aside.

Cut chilled custard into 6 squares. Place one square on each of 6 dessert plates. Top each square of custard with 1 phyllo square. Drizzle a small amount of caramel sauce around custard.

Stir together banana and remaining caramel sauce. Spoon evenly over phyllo squares. Top each with a second phyllo square, and garnish, if desired.Reserve remaining phyllo squares for other uses. Yield 6 servings.

 

[Beth E. (NJ)]

I've never had the napoleans from that bakery.

I have had the banana napolean from Flying Fish. While it is not traditional I do love it.