May 12th: A Surprise Birthday Cake for Ivy /  by George Geary

When you get a knock on the door from the soon to be 6 year old next store neighbor requesting a birthday cake you cant help but deliver. Plus she asked for my favorite cake. A Rich Chocolate Cake and Chocolate Cream Cheese icing. I decided to make it a “surprise” cake. Which means, when she cuts into the center a treasure trove of M&M’s will be cascading out. Here is the recipe for the cake, icing and if you want to know how to make the center, watch the video. I also put together a sheet on Bakery Cakes vs. Scratch Cakes. Enjoy!

Learn how to make the best chocolate cake ever with a chocolate cream cheese icing and when you cut the cake.. A big surprise!

May 11th, 2020: The World of Vanilla and Ice Cream /  by George Geary

A few years back I traveled to all 4 regions of the world that vanilla beans come from. I have put this together for you to see where they all come from. Also lots of information sheets from making your own vanilla extract, to Ice Cream Tips and so on I hope you enjoy!

Weekend Cooking: Garlic Roasted Rainbow Carrots and Beets /  by George Geary

I have been getting a Farm Produce Box for about a month now and love the variety of vegetables and fruits. It is nothing like I thought. I get a notice on Friday that I have 3 days to look at what will be in my box and add more, swap or delete something. I also can set it up to never have whatever in the box. They even deliver milk and cream in glass bottles! “Cream Topped” Milk. Monday I will be making ice Cream with the Heavy Cream they sell. Check out my 6:30 pm 9PDT) Facebook Watch Party Weeknights. Below is the list for this week. Now here is the Carrot and Beet Recipe. It really is so good!

Rainbow Carrots Before Cleaning

Rainbow Carrots Before Cleaning

Carrots and Beets Coated in Roasted Garlic Olive Oil Ready for the Oven

Carrots and Beets Coated in Roasted Garlic Olive Oil Ready for the Oven

Next Week’s Cooking Shows on Facebook Live at 6:30pm (PDT).

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Wednesday April 29th: Retro Disney Week: Tahitian Terrace Restaurant /  by George Geary

The Tahitian Terrace was a Polynesian themed restaurant at Disneyland Park in California. It was placed next to the Enchanted Tiki Room attraction in Adventureland. Popular dishes to enjoy during the themed native dancing show where skewered chicken, tropical fruit salads and other island dishes were served. It was in operation from 1962 to 1993 when it was replaced by Aladdin’s Oasis Dinner Show which only lasted 2 years. Currently, they are changing the restaurant once again to The Tropical Hideaway. This dessert was on the menu from the late 80’s to closing. It was served with vanilla ice cream for $2.

Even though we purchased the pie crusts, I wanted to include a recipe and also the proper techniques as to how to make the perfect pie crust. You can watch the show to see me roll out the dough.. It is all in the method! Enjoy!

All American Pie crust Recipe

Fundamentals of Pie Dough Rolling

Here is the show!

Tuesday April 28th, 2020 The Blue Ribbon Bakery 1990 /  by George Geary

I had worked a long 19 hours straight, went home to change my clothes and take a shower and get back for the opening of the Blue Ribbon Bakery on Main street. It was April 6th, 1990. I created a number of items that could be baked in front of the guests so they had the aroma of the freshly baked goods coming out of the oven. Similar to the Candy Palace, only making a few items in front of them and putting other products that were brought it. The location was put together quickly as a bakery/frozen yogurt stand. It took the place of the Sunkist Orange Cafe which was a lessee. Their contract of 35 years was up and they did not renew. Honestly, it probably was too high. The mornings breakfast items were served and the later afternoon hours, sandwiches and pieces of cake. I have put together the Carrot Muffins (same as the cake but without icing) and the Chocolate Chip Cheesecake (This item was sold throughout the park in New Orleans Kitchens, Tomorrowland Terrace, Plaza Inn and Plaza Pavilion) . Watch the video for some Retro Pictures too!

April 6th, 1990. Blue Ribbon Grand Opening on Main Street USA

April 6th, 1990. Blue Ribbon Grand Opening on Main Street USA

Here is the show.. Enjoy!

Monday April 27th, 2020 Retro Disneyland Pastry /  by George Geary

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.

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

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 !

April 24th, 2020 French Tarts for Friday! /  by George Geary

America is Apple Pie to the French’s Fruit Tarts. Enjoy the show of making three different pastry. A Rustic Apple Almond Galette, A Brandied Cherry Tart and a Pear Almond Tart. Many of the desserts have two and three components. Watch the video and then check out the recipes.

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Here is the show!

April 17th, 2020 Roasted Garlic Sauce and The World's Best Meatballs /  by George Geary

It is Friday! Another week of classes. It did go by fast! Tonight was have a Roasted Garlic Sauce with my method of roasting garlic to perfection! Also. The World’s Best Meatballs.. Now if you have an Italian Grandmother, don’t tell her you have a recipe for better ones!

I hope you have enjoyed these classes every weeknight.. Here is the video of tonight’s in case you want to watch it again. Also, all of them are on YouTube.

Wednesday April 15th, 2020. Muffin Day! Pecan Praline and Blueberry! /  by George Geary

For a number of years I conducted tours of “The Big Easy” New Orleans. Hundreds took my tour of the historical city. One day was a cooking class. After the deadly Katrina Store, the Cajun Cooking School reopened for the first time in months. We learned how to make these flavorful small bite muffins. Sorry to say, the cooking school is no longer in operation, but their muffins will live on with you. Also, a award winning Blueberry Muffins for you to enjoy.

Here is the show for you to watch. All of the shows are on Youtube.

Tuesday April 14th: Tomato and Mushroom Tart with a Savory Crust. /  by George Geary

Here are two recipes and some technique on how to make a tart. I like to make a savory tart with herbs I have in my garden. They are so good and the tart shell is so flaky.

If you would like to a sweet tart, just omit the herbs and add 2 tablespoons of granulated sugar. Make sure you do not over-process the dough in the food processor

Here is the show if you have not seen it.. Share with others!