Many of you know, I was the Pastry Chef for the Walt Disney Company in the mid 80’s to the mid 90’s. I created a number of items that are still used in all of the Disney Parks worldwide. When I worked for the company we only had California an Florida with Euro Disney opening up and then the name change to Paris Disney. I decided this week to focus on some of the foods that we made since the world wide web has so many fake foods that are being published that we’re not the recipes and not the correct information. I still have my formula book with the mass quantities for the foods.
Making Truffles for Club 33’s Private events.
Today we focus on The Big Thunder Ranch. It was an area out in the North west of the property. It had a great outdoor dining BBQ place. I created the cornbread and here is the recipe
On a slow day we would bake 1500 servings of cornbread.. Cornbread Recipe from Big Thunder Ranch
Our second recipe comes from one of the smallest food venues that Disneyland had, The Mile Long Bar. A Soft. Gingerbread Cake. The cake was sold for only a shirt time as they decided to close the Mile Long Bar down and change the land to Critter Country from Bear Country.
Here is the show for Monday !