Classic Baked Alaska

Classic Baked Alaska

This is one of the most impressive vintage desserts, dating from the 1890's and carried on through the depression and into the classy restaurants of today. While the meringue is time-consuming and takes patience, this recipe not all that difficult if you follow directions carefully. You can choose your favorite frozen yogurt or ice cream and jam to use in the recipe. Spumoni, Black Cherry, Pistaschio and Raspberry Ice Cream with raspberry or blackberry jam are all especially attractive. There is nothing as awe-inspiring as the sight of Baked Alaska, fresh from the oven.

Ingredients

• 1/2 c sifted cake powder
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 2 egg yolks
• 1/2 cup sugar
• 2 tablespoons water
• 1 teaspoon vanilla extract
• 3 egg whites, at room temperature
• 1/4 cup sugar
• non-stick cooking spray
• 3 tablespoons seedless raspberry (or your choice) jam
• 1/2 gallon raspberry-vanilla swirl frozen yogurt or your choice of ice cream
• 4 egg whites, at room temperature
• 1/2 teaspoon cream of tartar
• 1/3 cup sugar
• 3 tablespoons water
• raspberries (optional)
• mint leaves (optional)

Directions

1. Combine the first 3 ingredients in a bowl; stir well, and set aside. 
2. Beat 2 egg yolks in a large bowl at high speed of a mixer for 2 minutes. Gradually add 1/2 cup sugar, beating until thick and pale (about 2 minutes). Add 2 tablespoons water and vanilla, beating at low speed until blended. Add the flour mixture, and beat well. 
3. Beat 3 egg whites at high speed of a mixer until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into batter; gently fold in remaining egg white mixture. 
4. Pour batter into an 8-inch round baking pan coated with cooking spray. Bake at 350 degrees F for 20 minutes or until cake springs back when touched lightly in center; let cool 5 minutes in pan on a wire rack. 
5. Loosen cake from sides of pan, using a narrow metal spatula, and turn out onto wire rack; let cool completely. 
6. Place cake, bottom side up, on an ovenproof platter. Spread jam over cake. Cut container of frozen yogurt or ice cream in half; reserve one half for another use. Cut remaining half of frozen yogurt into 1-inch-thick slices. Arrange frozen yogurt/ice cream slices over jam to make a dome shape; cover and freeze at least 15 minutes. 
7. Beat 4 egg whites and cream of tartar at high speed of a mixer until stiff peaks form; set aside. Combine 1/3 cup sugar and 3 tablespoons water in a saucepan, and bring to a boil. Cook, without stirring, until candy thermometer registers 238 degrees. 
8. Pour sugar mixture in a thin stream over egg whites, beating at high speed. Spread meringue over yogurt slices and around sides of cake (yogurt and cake should be completely covered with meringue). Bake at 500 degrees F for 2 minutes. 
9. Serve immediately. 

NOTE: For special presentations, serve with fresh or frozen berries or fruit, complementing the colors of the ice cream and jam that you use. You can also make a loaf-shaped Baked Alaska (using a loaf pan), or a square one (using an 8 inch baking pan).

Watermelon Pops

Here is a recipe from our friends from the Kraft kitchens that is not only a lot of fun, but it's totally delicious for this hot hot weather! There may not be any watermelon in these, but they sure look the part, and kids will love making them.

Watermelon Pops (Yield: 16 pops)

From kraft.com

Ingredients

• 1 c sugar, divided
• 1 pkg (3 ox) JELL-O Lime Flavored Gelatin
• 2 c boiling water, divided
• Ice cubes
• 1 c cold water, divided
• 1 pkg (3 oz) JELL-O Strawberry Flavored Gelatin
• 3 tbsp miniature semi-sweet chocolate chips
• 1/2 pkg (4 oz) Philadelphia Cream Cheese, softened
• 1 1/2 c thawed COOL WHIP Whipped Topping

Preparation:

1. Mix 1/3 c sugar and lime gelatin mix in medium bowl. Add 1 c boiling water; stir for 2 min. until completely dissolved. Add enough ice to 1/2 c cold water to measure 3/4 c. Add to lime gelatin; stir until ice is completely melted. Refrigerate 25 min.
2. Repeat Step 1 using strawberry gelatin mix, omitting the refrigeration step. Pour into 16 (3-oz) paper cups. Freeze for 20 minutes. Stir 1/2 tsp chocolate chips into gelatin in each cup.
3. Beat cream cheese and remaining sugar with mixer in medium bowl  until well-blended. Stir in COOL WHIP; spread over gelatin in cups.
4. Pour lime gelatin over cream cheese mixture. Insert wooden popsicle stick into gelatin in center of each cup. Freeze for 3 hrs or until firm. Remove pops from cups just before serving (for easy removal, dip cups in warm water for 15 secs. before peeling them off. Do not twist or pull popsicle sticks).

Note: Popsicle, or craft sticks, can be found in craft or hobby stores. 

Freezer Pies: Strawberry, Lemonade, Blueberry and more

With the heat of our summers here in Vegas, anything that can save heating up a kitchen is a real cook-pleaser! Whether I have made these pies with adults or children, they all agree that they are the quickest, easiest treats they could imagine. Kid-friendly as well as almost fool-proof, they look beautiful when served at BBQ's or other special occasions. Here are some variations on the theme of freezer pies, all using similar main ingredients. Each recipe makes 2 pies - one to eat as soon as frozen, one to freeze for later use. Cut individual pieces of pie and let thaw slightly - 5 to 10 minutes - before enjoying.

Lemonade Pie: Mix together half a thawed container of lemonade concentrate and a can of sweetened condensed milk. Fold in one tub of cool whip. Place in a graham wafer pie crust and cover. Freeze. To serve by the piece, heat a knife and cut. Let individual serving thaw for about 10 minutes. Perfect for BBQ's or parties!

                                                             

Strawberry Lemonade Pie: I actually prefer this version. A bit sweeter and less tangy. Mix together 1/3 of a container of thawed lemonade concentrate (pink or regular lemonade) and a can of sweetened condensed milk. Thaw a container of frozen strawberries (those in light syrup are perfect) and mash with a potato masher. Fold all ingredients together with a tub of cool whip and scrape into a graham wafer pie crust. [If you use pink lemonade, the pie will look a deeper pink than that with regular lemonade.] Complete as directed (above). The same pie can be made with frozen raspberries.


Blueberry Lemonade Pie: Nice color for Father's Day! Mix 1/3 of a container of thawed lemonade with a can of sweetened condensed milk. Thaw 8 ounces of frozen blueberries and coarsely mash or cut up. You can also use half a small can of blueberry pie filling. Fold all ingredients together with a tub of cool whip. Pour into graham wafer pie crust (as above).

                                                                                 
Cherry Freezer Pie: Mix together half a thawed container of your favorite berry concentrate and a can of sweetened condensed milk. Fold in half a can of cherry pie filling - mashed - and a tub of cool whip. [1 c of cherries (when in season) can also be finely chopped and simmered with 1/2 c of sugar until soft and thickened, then mashed slightly.] Pour into a graham wafer pie crust (as above)


Rhubarb Strawberry Pie: Cook together until soft: 1 c finely chopped rhubarb and 1/2 c raw strawberries with 1/4 c of sugar and enough water to cover the bottom of the sauce pan. Let cool. Mash with a potato masher. Mix together 1/2 a thawed can of your favorite fruit concentrate (berry or lemon) with a can of sweetened condensed milk. Fold in a tub of cool whip. Pour into a graham wafer pie crust (as in #2). If you use frozen strawberries, they don't need to be cooked with the rhubarb but should be slightly mashed together with it to blend the flavors.


NOTE: Graham wafer pie crusts can be purchased, ready-made, in the baking section of any supermarket. They come with a plastic top that can be put on and crimped shut for easy freezer storage. Enjoy!