Whispering Canyon Cafe at Walt Disney World recipes

When the dinner bell rings, load up your family-style Canyon BBQ skillets with wood-smoked pulled pork and ribs, oven-roasted chicken and beef stew. Or choose scrumptious steak, pork chops and pasta! Get ready to join in: We've got stories, games and a song or two. You can even ride your own hobby horse in our "pony express" or do the hokey pokey! The goings-on can get a little loud - and that's the way we like it!

Little Nutty Salad with
Roasted Walnut Vinaigrette

Yield: 2 servings

Roasted Walnut Vinaigrette Dressing
1/3 cup roasted walnuts
1/3 cup honey
1/2 onions
1/4 cup white vinegar
1/4 cup olive oil
Salt and pepper to taste

Spread the walnuts on a baking sheet and place in the oven at 350°F until golden brown. Place the roasted walnuts in a food processor with the honey, vinegar and onions. Mix until smooth. Add the olive oil in increments, mixing well between additions. Season with salt and pepper to taste. Set aside.

Candied Walnuts
1/3 cup walnuts
2 Tbsp maple syrup

Mix the walnuts and maple syrup. Spread the walnut mixture on a baking sheet and place in the oven at 350°F until golden brown. Cool and reserve for garnish on the Little Nutty Salad.

Little Nutty Salad
1-2 handfuls lettuce mix
2 Tbsp. tillamook cheddar cheese, shredded
1/3 cup Roasted Walnut Vinaigrette Dressing
2 Tbsp. Candied Walnuts
6-8 oz. grilled chicken breast

Prepare the Roasted Walnut Vinaigrette Dressing and Candied Walnuts as directed. Toss the lettuce mix with the Roasted Walnut Vinaigrette Dressing and place in a serving bowl. Top with shredded Tillamook Cheddar Cheese and Candied Walnuts. Slice the grilled Chicken Breast into strips and place on top of salad. Serve with slices of toasted foccaccia bread.

Mashed Potatoes
Yield: 8 Servings

Ingredients

3 1/4 lbs Yukon Gold Whole Potatoes
1/3 lb Butter
1 cup milk
1/3 oz salt and pepper (to taste)
8 cups water

Method

1. In a large pot, bring the water to boil.
2. Add the potatoes and cook until cooked through, about 40 minutes.
3. After the potatoes are cooked, remove and strain.
4. Place the potatoes in a large mixing bowl.
5. Add butter, milk, salt, & pepper. Mix well until smooth and creamy.
6. Adjust milk and seasoning to taste if necessary.
7. Serve hot.

Sausage Gravy
Yield: 4 servings

Ingredients

3/4 Cup Ground Breakfast Sausage, cooked
3 Tbsp Butter
3 Tbsp Flour
1-1/2 Cup Milk
To Taste Salt
To Taste Pepper

Method

1. Place the sausage and butter in a heavy saucepan. Melt the butter over medium heat.

2. Stir in the flour. Keep stirring for 2 minutes, this will remove the flour taste.

3. Slowly add the milk while stirring.

4. Bring to a boil. Boil for 1 minute then reduce the heat.

5. Add the salt and pepper to taste.

6. Serve hot.

Serving Suggestions: Serve over hot buttermilk biscuits.

Strawberry Banana Bread
Makes 2 Loaves.

1 cup butter, softened
2 cups granulated sugar
2 cups ripe bananas (about 6 medium size), mashed
4 eggs
1 teaspoon salt
2 teaspoons baking soda
3 cups flour
1 1/2 pounds frozen sliced strawberries, thawed

Grease two 9- by 5-inch loaf pans. Preheat oven to 325 degrees. In a large mixing bowl, cream the butter and sugar. Incorporate the bananas and scrape the sides of the bowl with the spatula. Add the eggs one at a time, mixing thoroughly after each one. Set aside.

In another bowl, mix tgether the salt, baking soda, and flour. Add the flour mixture to the butter mixture and stir until fully incorporated. Add the strawberries. Pour into prepared pansd and bake for 60 to 75 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a rack before inverting onto a plate

Triple Chocolate Moose Stampede
Yield: 12 servings

INGREDIENTS:

1 chocolate cake recipe or boxed cake product

Kahlúa simple sugar syrup made with:

2 cups sugar
2 cups water
2 cups Kahlúa

Chocolate mousse:

1 1/2 cups semisweet chocolate, finely chopped
2 cups heavy whipping cream
2 teaspoons vanilla extract
1/2 cup powdered sugar

Bittersweet chocolate ganache:

2 1/2 cups bittersweet chocolate
2 cups heavy whipping cream
2 tablespoons brandy
1 tablespoon vanilla extract

Whipped cream, chocolate syrup and maraschino cherry for garnish.

METHOD:

1. Prepare chocolate cake according to directions. Cut off the skin from the top of the cake and slice off the top to level at the same time if necessary. You will need to make three cuts using a slicing knife to transfer the cut layers of cake.

2. In a saucepan, combine the sugar, water and Kahlúa over medium-high heat and bring to a boil, stirring occasionally until the sugar is dissolved. Continue cooking without stirring until the mixture is the consistency of syrup, about five minutes longer. Set aside to cool to room temperature.

3. Place a large bowl of iced water near the stove. In a saucepan, combine the chocolate and heavy cream over medium heat until the chocolate begins to melt and the cream is almost simmering. Whisk or stir until the chocolate and cream are smooth. Stir in the vanilla and powdered sugar. Remove from the heat and place the pan in the bowl of ice water. Whisk until the mixture is creamy smooth and softly holds its shape. Spoon into a serving bowl and chill for two hours.

4. To assemble, brush each layer evenly with simple syrup. Next, smooth on chocolate mousse until you have assembled a three-layer cake. With the ganache, frost top of the cake, just enough to cover, and use the remaining to cover the sides of the cake.

5. Serve with whipped cream, chocolate syrup and cherry