More Recipes from the Restaurants at Disney World 
Artist Point Restaurant CHEF ROBERT ADAMS BERRY COBBLER Prep: 15 min Bake: 30 min
3 cups all-purpose flour
1 cup plus 2 Tbsp sugar
1 stick plus 2 Tbsp (I0 Tbsp) cold butter, cut in small pieces
2 1/2 Tbsp baking powder
1/2 ISP Salt
1/2 pint (I cup) heavy cream
2 large eggs
I pint (I 2 oz) fresh blueberries
2 Tbsp brown sugar
1/2 pt (6 oz) each fresh blackberries, raspberries and strawberries, hulled and sliced
Garnish: 1/2 cup raspberry spreadable fruit, at room temperature,
and 1/2 cup whipped cream or thawed frozen non dairy whipped topping
1. Heat oven to 350'F. Line bottom of a 13 x 9-in. baking pan with waxed paper.
2. In a food processor, pulse flour, sugar, I stick butter, baking powder and salt until course crumbs form. Add cream and eggs; pulse iust until blended, scraping down sides of processor bowl twice. Remove blade, then scrape dough into lined pan. Top with waxed paper and press into an even layer. Remove paper.
3. Top dough with blueberries, pressing berries down gently to adhere. Sprinkle with brown sugar; dot with remaining 2 Tbsp butter.
4. Bake 25 to 30 minutes until a tooth- pick inserted in center comes out dry and top is lightly browned. Cool completely in pan on a wire rack. Place a cookie sheet on pan; holding both, carefully turn upside down. Place cobbler right side up on a cutting board. Cut into 8 rectangles.
5. To serve: Spoon spreadable fruit and whipped cream into separate unpleated sandwich-size ziptop bags. Snip tip off corner of bag with spreadable fruit and pipe zigzags through opening onto 8
dessert plates. Top each with a piece of cobbler and the remaining berries. Cut tip off corner of bag with cream; pipe zig- zags on berries.
Cftricos Restaurant CHEF ROLAND MULLER GINGERBREAD ICE CREAM WITH CHOCOLATE SOUP Prep; 12 min Freeze: At least 4 hr
GINGERBREAD ICE CREAM
1 pt. (2 cups) vanilla ice cream, slighfly softened
2 Tbsp molasses
2 tsp ground ginger
8 ginger-man cookies
(Pepperidge Farm), broken in small pieces
CHOCOLATE SOUP
8 oz fine- uality bittersweet chocolate, chopped
I cup boiling water
1/4 cup orange juice
2 Tbsp heavy cream
'/2 tsp vanilla extract
Garnish. decorated ginger-man cookies (See Note)
1. Gingerbread Ice Cream: Vigorously stir ice cream, molasses and
ginger, in a medium bowl until blended. Fold in crushed cookies.
Freeze 4 hrs or until set.2. Up to 1 hour before serving: Put chocolate in a medium bowl. Add boiling water, stir until chocolate melts. Cool to room temperature. Stir in remaining soup ingredients. Lade into bowls, add scoops of ice cream, and garnish with decorated or plain ginger man cookies.
Cinderella's Royal Table CHEF LENNY DE GEORGE ROYAL RASPBERRY CHEESECAKE Prep: 30 min Bake: I hr 15 min Chill- At least 2 hr 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. Uighdy 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.
Spoodies Restaurant CHEF BART HOSMER CORNMEAL CAKE WITH PEACHES Prep: 25 min Bake: 30 min CAKE
4 large eggs, whites and yolks separated
3/4 cup granulated sugar
1 1/2 tsp each freshly grated lemon and orange peel
2 Tbsp orange juice
1 1/2 tsp vanilla extract
3/4 cup all purpose flour
1/4 cup yellow or white cornmeal
3/4 cup raspberry jam (or your favorite jam or jelly>
4 cups sliced fresh peaches
2 Tbsp sugar
1 tsp lemon juice
Garnish: confectioners' sugar
1 . Heat oven to 350'F. Lightly grease an 8 x 2-in. round cake pan. Line bottom with waxed paper. Grease paper.2. Cake: Beat egg whites in a large bowl with mixer on medium speed until foamy. Increase speed to high, gradually add 1/4 cup of the sugar and beat until stiff peaks forrn when beaters are lifted.
3. Beat yolks in a rnedium bowl with mixer on high speed (no need to wash beaters), gradually adding remaining 1/2 cup sugar. Beat until thick, lighter in color and doubled in volumes Beat in grated peels, orange juice and vanilla.
4. Gently fold yolk rnixture into whites, then fold in flour and cornrneal just until blended. Spread batter evenly in prepared pan.
5. Bake 25 to 30 minutes until golden brown and pick inserted near center carries out clean. Cool completely in pan on a retire rack. Invert onto rack peel off paper, and place right side up on serving plate. Split into 2 layers. Rernove top layer; spread jarn to within 1/2 in. of edge of bottom layer; replace top.
6. About 30 minutes before serving: Mix peaches, sugar and lernon juice in a bowl. Leave at roorn temperature. Dust cake with confectioners' sugar stirred through a strainer. Serve with the peaches.
California Grill Restaurant CHEF CLIFFORD PLEAU Chocolate Souffle' Prep.- 15 min Chill: At least 30 min Bake: 20 or 30 min
1 Tbsp unsalted butter, melted
2/3 cup sugar
3 Tbsp all purpose flour
2 Tbsp unsweetened cocoa powder
1/3 cup 1 % lowfat milk
Whites from 4 large eggs, at room
temperature (save 3 yolks for the sauce)
1/2 cup semisweet chocolate chips
1. Brush melted butter in eight ramekins (2/3-cup capacity), or a I 1/2-qt souffle dish. Add 3 Tbsp of the sugar, then tilt dish to coat bottom and sides.
2. Whisk flour, another 3 Tbsp sugar and the cocoa powder in a medium saucepan to blend. Whisk in milk. Whisking constantly, bring to a simmer over medium heat. Simmer 2 minutes or until very thick. Remove from heat and whisk vigorously until no lumps remain. Cover surface directly with plastic wrap to keep a skin from forming. Refrigerate at least 30 minutes until cool or up to 24 hours.
3. Heat oven to 400'F.
4. Beat egg whites in a large bowl on medium speed until foamy. Increase speed to high; slowly add remaining sugar and beat until stiff peaks form when beaters are lifted.
5. Stir about I cup whites into the chocolate mixture, then fold chocolate mixture and chocolate chips into remaining whites just until no white streaks remain. Spoon into prepared dish(es).
6. Bake ramekins 20 minutes, souffle dish 30 minutes, or until souffles are puffed and tops look dry. Serve immediately.
