Disney Parks has released the recipe for its famous Peanut Butter & Jelly Milkshake as served at the 50’s Prime Time Café at Disney’s Hollywood Studios.
The milkshake is surprisingly easy to make and requires no exotic ingredients. Treat your kids to a unique experience without leaving your home!
Note: This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version. As a reminder while preparing this recipe, please supervise children who are helping or nearby.
Ready? Here we go:
- 2 tablespoons peanut butter
- 2 tablespoons jelly (strawberry or grape)
- 2 cups vanilla ice cream
- ¼ cup milk
- Add all ingredients to blender and blend until smooth.
- Add additional peanut butter or jelly to taste.
- Two cups sliced strawberries can be substituted for jelly.
Want some more Disney goodness? We got you covered!
Disney Parks has been running a series of recipes called “Cooking Up the Magic at Home.”
Here’s the official recipe for Tonga Toast as served at Disney’s Polynesian Village Resort:
- ¾ cup granulated sugar
- 2 teaspoons cinnamon
- 4 large eggs
- 1⅓ cup whole milk
- ¼ teaspoon cinnamon
- 1 tablespoon granulated sugar
- 1 quart canola oil, for frying
- 1 loaf sourdough bread (uncut, 12 inches long)
- 2 large bananas, peeled
- Mix sugar and cinnamon in medium bowl (large enough to roll toast) with a fork until thoroughly blended. Set aside.
- Whip eggs in medium bowl (large enough to dip toast) until well beaten. Add milk, cinnamon, and sugar. Mix well and set aside.
For Tonga Toast:
- Using caution, preheat oil to 350°F in a large pot or a deep fryer. (If using a large pot, use a candy thermometer to make certain the oil does not get any hotter or it will burn.)
- Slice the bread into four three-inch-thick slices.
- Cut each banana in half crosswise, then each piece lengthwise.
- Place a bread slice flat on the counter and tear out just enough from the middle (do not tear all the way through) to stuff half a banana into; repeat with each bread slice.
- Dip stuffed bread into batter, covering both sides, allowing excess batter to drip off bread and place carefully into hot oil.
- Cook 4-5 minutes until golden brown. If needed, turn toast over after 2 minutes and cook for another 2 minutes on other side. Remove and drain excess oil.
- Roll toast in cinnamon-sugar. Repeat for each piece of toast.
How about some churro bites? Just follow the instructions:
- 1 cup water
- 8 tablespoons butter
- ¼ teaspoon salt
- ¾ teaspoon ground cinnamon, divided
- 1¼ cups all-purpose flour
- 3 eggs
- 1½ cups vegetable or canola oil
- ½ cup sugar
- Combine water, butter, salt, and ¼ teaspoon cinnamon in 1 ½-quart saucepan over medium heat. Bring pot to rolling boil.
- Reduce heat to low.
- Add flour and stir vigorously until mix forms a ball. Remove from heat and let rest for 5–7 min.
- Add eggs, one at a time, and stir until combined. Set aside.
- Using caution, heat oil in medium skillet or 1-quart saucepan over medium-high heat or until temperature reaches 350˚.
- Spoon dough into piping bag fitted with large star tip. Pipe 1-inch strip of dough over saucepan, cut with knife, and drop into hot oil. Repeat until churro bites fill saucepan with room to fry.
- Fry churro bites until golden brown. Remove with slotted spoon or mesh spider strainer.
- Drain churro bites on paper towel.
- Mix sugar and ½ teaspoon cinnamon in medium bowl. Toss in churro bites until coated. Place on serving plate and serve with favorite dipping sauce.
Want to try a grilled cheese sandwich from Woody’s Lunch Box at Toy Story Land? No problem!
Cream Cheese Spread
- ½ cup cream cheese
- ½ cup shredded Double Gloucester or cheddar
- 2 tablespoons heavy cream
- ¼ teaspoon coarse salt
- 1 cup mayonnaise
- 1½ teaspoons minced garlic
- ½ teaspoon coarse salt
Grilled Three-Cheese Sandwich
- 8 slices of artisan bread
- 8 cheddar cheese slices
- 8 provolone slices
For Cream Cheese Spread:
- Combine cream cheese, Double Gloucester or cheddar, heavy cream, and salt in food processor. Blend until smooth. Set aside.
For Garlic Spread:
- Combine mayonnaise, garlic, and salt in small bowl and stir until blended. Set aside.
For Grilled Three-Cheese Sandwich:
- Lay out artisan bread slices on parchment paper or large cutting board.
- Place 2 slices of cheddar on 4 of the bread slices. Place 2 slices of provolone on remaining bread slices.
- Equally spoon cream cheese spread on slices with provolone. Gently smooth cream cheese spread over each slice.
- Press cheddar side and provolone side together.
- Heat a large skillet over medium heat for 5 minutes, until hot.
- Brush both sides of the sandwiches with garlic spread.
- Grill sandwiches for 2 minutes on each side, until cheese is melted and bread is golden brown.
Would you like some chocolate crinkle cookies for dessert? Sure!
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup granulated sugar
- ¼ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup confectioners’ sugar (for coating the cookies)
- Whisk flour, cocoa powder, baking powder, and salt in medium bowl until combined; set aside.
- Add granulated sugar and oil in bowl of stand mixer. Beat on medium-low until combined. Add eggs and vanilla, beating on medium-high until combined. Gradually add flour mixture and beat on medium-low speed until combined. (Note: The consistency will be similar to a brownie batter but will firm up with chilling.)
- Tightly seal bowl with plastic wrap and refrigerate for at least 3 hours (or up to 24 hours) until dough is completely chilled through and able to be rolled into balls.
- After dough is completely chilled and ready to be baked, preheat oven to 350°F.
- Line large cookie sheet with parchment paper. Fill small bowl with confectioners’ sugar; set aside.
- Remove and unwrap dough. Using medium cookie scoop to measure out dough, roll into round balls. Roll dough ball in confectioners’ sugar until completely covered on all sides. Place cookie balls at least 2 inches apart on prepared baking sheet.
- Bake for 8 to 10 minutes—do not overbake. Allow cookies to cool on baking sheet for 3 minutes. Transfer cookies to wire rack, and let them cool until they reach room temperature.
- Store in sealed container for up to 5 days or freeze for up to 3 months.
Now you can have your own Disney dining experience… without having to go anywhere!