Recipes- Disneyland's Monte Cristo

Had this at Disneyland's Cafe Orleans resaurant and it was HEAVENLY!!!! I found this recipe online at Bouncin' Through Disneyland so I'm going to give it a try when we are back from our trip. You have NO.IDEA. how good this dish was! It is cheese and ham deep fried and sprinkled with powdered sugar and then you spread jam over it. Ooooh.

Disneyland's Monte Cristo
From Blue Bayou restaurant in New Orleans Square at Disneyland (also where we went at Cafe Orleans)

Monte Cristo Sandwich is served with currant jelly sauce. First prepare this, then make the batter. While it is chilling, put together the sandwiches. When the sandwiches are fried, the complete service is ready.

Currant Jelly Sauce

2/3 c. currant jelly

1 TB water

1 TB half and half

Combine jelly, water and half and half in blender and mix until smooth. Makes about 3/4 cup.

Batter

2/3 c. water

1 small egg

1/2 t. salt

1/8 t. white pepper

few drops yellow food coloring

2/3 c. all-purpose flour

1 3/4 t. baking powder

Place water, egg, salt, pepper and food coloring in a bowl and using an electric mixer, mix well at low speed. Add flour and baking powder and mix until batter is smooth. Chill. Makes enough for 4 sandwiches.

Sandwiches

8 slices white bread

4 slices turkey (1 oz. each)

4 slices swiss cheese

4 slices Pullman ham

Make 4 sandwiches, putting cheese between hand and turkey. Cut into fourths and put a toothpick through each quarter.

Final Preparation:

soybean or vegetable oil for frying

Confectioners’ sugar

currant jelly sauce

Heat about 6-inches of oil to 340F in a fryer. Dip sandwiches in batter to cover all surfaces. Deep fry sandwiches until golden brown, turning as needed. Remove from oil, take out toothpicks, sprinkle sandwiches with confectioners’ sugar. Serve with currant jelly sauce.

Recipes- Baker Beef Brisket on Rolls

The PERFECT sport-watching food! If you want to take the time for REALLY.GOOD.MEAT, this is the recipe for you from the Bakers.  The rub they used was Kirkland Mesquite BBQ rub....and that's the "secret" -and only- ingredient!  After seasoning, just place on the smoker at 250 for 9-12 hrs (time may vary depending on size of brisket). Once done, slice and serve on rolls if you want. Enjoy the photo storyline and a BIG shout out to Seth since it was soooo yum.

For serving, you can eat it straight but we topped a coleslaw on top and served it on a roll.

Recipes- Carrot Cake at Dawn's for Brunch

During a recent brunch with the girls, Housewife Dawn made a yummy Breakfast Strata and she also made this Carrot Cake from The Joy of Cooking...

Carrot Cake
Carrot cake is now as American as apple pie. Ours is medium-spicy, moist but not heavy, and flavorful enough to enjoy without frosting.
Have all ingredients at room temperature, 68 to 70 F. Preheat the oven to 350F. Grease and flour two 9x2 in round pans or two 8x8 inch pans or one 9x13 in pan or line the bottom(s) with wax or parchment paper.
Whisk together thoroughly in a lg bowl:
1 1/3 C all purpose flour
1 C sugar
1 1/2 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp freshly grated or ground nutmeg
1/2 tsp ground allspice
1/2 tsp salt
Add and stir together well with a rubber spatula or beat on low speed:
2/3 C vegetable oil
3 lg. eggs
Stir in:
1 1/2 C finely grated peeled carrots
1 C finley chopped walnuts
1 C golden raisins (optional)
1/2 C crushed pineapple, lightly drained (optional)
Scrape the batter into the pans (s) and spread evenly. Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes in round or square pans, 30 to 35 minutes in a 9x13 in pan. Let cool in the pan on a rack for 10 minutes. Slide a thin knife around the cake to detach it from the pan. Invert the cake and peel off the apaper liner, if using. Let cool right side up on the rack. Fill and frost with:
Cream Cheese Frosting:
(Food Processor Method)
Have the cream cheese cold. The butter can be cold, but preferably at room temperature, 68 to 70F.
Combine in a food processor and pulse just until smooth and creamy:
8oz cream cheese
5 T unsalted butter(optional)
2 Tsp vanilla
2-2 1/2 C powdered sugar, sifted
If the frosting is too stiff, pulse for a few seconds longer. Do not overprocess. If desired, stir in additional flavoring to taste, such as:
Grated lemon or orange zest, ground cinnamon, or liqueur of choice