Sarah Billingsley - Disney Frozen: Meals, Snacks, Treats & Sips

Copyright Disney Enterprises, Inc.

All rights reserved. No part of this book may be reproduced in any form without written permission from the publisher.

ISBN 978-1-4521-5131-1 (pb)

ISBN 978-1-4521-5857-0 (epub, mobi)

Recipes concepted by Sarah Billingsley.
Photographs by Lucy Schaeffer.
Design by Hillary Caudle.

Chronicle Books LLC
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San Francisco, California 94107

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• Always read the recipe before you start cooking or baking, and gather all your ingredients and tools. You dont want to get midway into stirring up a soup and realize you dont have an important ingredient!
• Dont be afraid to make substitutions! If you dont like raisins, try dried cherries or cranberries. Allergic to nuts? Try shelled sunflower seeds. Substitute your favorite vegetables or fruits for the ones you dont like so much. Congratulations: you are now creating your own recipes!
• Never cook or bake without a grown-up to help you with hot (and heavy!) pots and ovens, knives, reaching things on high shelves, and adding the chocolate.
• Its just as fun to eat and cook healthy foods, such as soups, sandwiches, and oatmeal, as it is to bake cookies and cupcakes. Be creative! Make it with love, and it will be delicious.
• Eat your colors. A healthy plate contains all the colors of the rainbow, from red strawberries to purple beets. This goes for the food groups, too: protein, dairy, grains, fruits, and vegetables should all be regularly featured in your diet.
• Buy a rimmed baking sheet . Youll use it for everything, from baking cookies and brownies to roasting vegetables and making toast.
• Buy winter themed cookie cutters. Many recipes in this book call for a snowman (3 x 5 inches/7.5 x 12.5 centimeters) and a snowflake (2 x 2 inches/5 x 5 centimeters) cookie cuttersometimes both!
• Use parchment paper! It makes your cleanup so much easier, from baking spillovers to crumbled cookies. And its excellent for lining pans and baking sheets and putting between layers of cookies when you pack them up in a container to store or share.
• In this cookbook, salt is always kosher salt, butter is always unsalted butter, and eggs are always large.
• These recipes are inspired by Scandinavia, as is the Frozen world. Feel free to experiment with flavors from other parts of the world, too.

Build your own Olaf pancakes, with blueberries for buttons, plum pieces for eyes, plus a small slice of strawberry for a nose. Leftover pancakes make an excellent base for sliced cheese, cream cheese, or jam.

makes about 30 olaf pancakes

cup (105 grams) whole-wheat flour

cup (30 grams) rye flour

cup (30 grams) oat flour

2 tablespoons flaxseed

2 tablespoons cornmeal

1 teaspoon baking powder

teaspoon baking soda (bicarbonate of soda)

teaspoon salt

2 eggs

cup (120 millilitres) buttermilk

cup (120 millilitres) water

4 tablespoons (55 grams) butter

Maple syrup or jam for serving

Yogurt, plum pieces, and fresh berries for decorating or serving

Preheat the oven or a toaster oven to 200F (95C).

In a large bowl, whisk together the whole-wheat flour, rye flour, oat flour, flaxseed, cornmeal, baking powder, baking soda (bicarbonate of soda), and salt.

In a small bowl or pitcher, whisk the eggs. Add the buttermilk and water and whisk together. Pour into the flour mixture, stirring just until combined.

Heat a large skillet or griddle over medium heat. Add 1 tablespoon of the butter and let it melt. Spoon the batter, cup (60 millilitres) at a time, into the hot butter. Do not crowd the pan. Cook the pancakes in batches with some space between. Cook until lots of bubbles form around the edges of the pancakes, 3 to 5 minutes. Flip the pancakes and cook until the pancakes loosen easily from the pan, 2 to 3 minutes. Transfer to a heat-proof plate, cover loosely with aluminum foil, and keep warm in the oven. Repeat with the remaining batter, using the leftover butter as needed (you may not use all of it).

Using the snowman cutter, cut out shapes from the warm pancakes. Serve with maple syrup, yogurt, plums, and berries. Leftover pancakes can be refrigerated in an airtight container for up to 2 days.

Re-create Elsas beautiful braid with this delicious bread.

makes one 12-inch (30.5-centimetre) loaf

tablespoon (1 package) active dry yeast

4 tablespoons (50 grams) sugar

Grated zest from 1 orange

cup (60 millilitres) fresh orange juice

3 tablespoons olive oil

2 eggs, plus 1 egg yolk

2 teaspoons salt

3 to 4 cups (490 to 560 grams) all-purpose flour

1 teaspoon water or milk

honey-cinnamon spread

4 tablespoons (55 grams) butter, at room temperature

1 tablespoon honey

1 teaspoon ground cinnamon

Line a baking sheet with parchment paper and grease a large bowl.

In a large bowl or in the bowl of a stand mixer fitted with the paddle attachment, combine the yeast, 1 tablespoon of the sugar, and cup (120 millilitres) of warm water. Stir to combine and let rest until foamy, about 10 minutes.

Stir the orange zest, orange juice, and olive oil into the yeast mixture. Add the 2 eggs, the remaining 3 tablespoons sugar, and the salt and mix on low speed until smooth. Stop the mixer, add 3 cups (490 grams) of flour, and mix just until combined on low speed (or stir with a wooden spoon). Switch to the dough hook and knead on medium speed (or knead, folding the dough over onto itself, on a lightly floured work surface) for about 5 minutes, adding a bit of flour as needed, until the dough is smooth and elastic. It will still be a little bit sticky. Form the dough into a ball.

Transfer the dough into the buttered bowl and flip the dough over so the ball is greased on all sides. Cover loosely with a dish towel (tea towel) and let rise in a warm place until it has doubled in size, about 1 hour.