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).

No Bake Italian Cake

<from Wrap You Skinny With Tonya>

No Bake Italian Cake

No-Bake Italian Cake

Ingredients

• 1 14-oz. can sweetened condensed milk
• 1/4 cup fresh lemon juice
• 1 c crushed pineapple, un-drained
• 40-50 vanilla wafers
• 1 8-oz. carton light cool whip, thawed
• 2 cups sweetened, flaked coconut
• 12-16 maraschino cherries, rinsed

Whisk together sweetened condensed milk and lemon juice in a small bowl until thoroughly combined. Mix in pineapple with juice and set aside.

Line the bottom of a small glass baking dish (8x8 or 7x10) with vanilla wafers. Pour all of the pineapple mixture over vanilla wafers then add another layer of vanilla wafers on top of pineapple mixture. Spread cool whip evenly on top of vanilla wafers then sprinkle with coconut. Top with cherries then cover and refrigerate at least 8 hours before serving.

Simply Delicious

                                  

Note: I got this recipe on Facebook and had to try it. I used a more-or-less 7x10 dish that came with a cover so I broke some of the wafers in half to fill the pan. It worked :)

Lemon Syllabub

Here is a recipe that's right up my alley - you can use sweet vermouth, sherry or white wine to concoct this delectable traditional dish and make it even better! This is the lemon-flavored version, from the BBC.

Lemon Syllabub

Ingredients

• 4 lemon shortbread biscuits
• 110ml/4fl oz sweet vermouth
• 250ml/9fl oz double cream (whipping cream)
• 4 tbsp icing sugar
• 8 tbsp lemon curd
• 2 tbsp flaked almonds, toasted 
• 2 sprigs fresh mint (or lemon peel)

Preparation method

1. Crumble a biscuit into the bottom of each of four sundae or whiskey glasses.
2. Drizzle over one tablespoon of sweet vermouth into each glass.
3. Pour the cream into a bowl and add the icing sugar.
4. Whisk the cream until soft peaks form.
5. Fold in the remaining sweet vermouth.
6. Add the lemon curd and lightly fold through, leaving a marbled effect.
7. Spoon the cream mixture into each of the glasses.
8. Top with the flaked almonds and a sprig of mint or lemoon peel (as pictured).
9. Serve chilled.

Decadent Chocolate Peanut Butter Cheesecake

I am always browsing online for interesting recipes to share with my friends and readers. Yesterday, I came across this little gem from BHG. Definitely not for the faint of heart or those of us who are dieting (ahem) but certainly something very special to make for a very special occasion. Drool along with me over this "Decadent Chocolate Peanut Butter Cheesecake." Can we say "Yum," boys and girls?

Decadent Chocolate Peanut Butter Cheesecake

Ingredients 

• 18 chocolate graham cracker squares, finely crushed ( 1-1/c c)
• 1/2 c butter, melted
• 2 tbsp sugar
• 2 8 oz pkgs cream cheese, softened
• 1 c creamy peanut butter
• 1/4 c sugar
• 3 eggs
• 1 1/2 c semisweet chocolate pieces
• 2 tbsp milk
• 1/2 tsp vanilla
• Peanuts (optional) 

Directions

1. Preheat oven to 300 degrees F. Combine crackers, melted butter and 2 tbsp sugar. Press into bottom and 1 inch up sides of a 9-inch springform pan; set aside.
2. In bowl, beat 1 pkg of cream cheese with electric mixer until smooth. Beat in peanut butter and 1/4 c sugar until combined. Fold in 1 lightly beaten egg; set aside.
3. In saucepan, stir chocolate over low heat until melted and smooth. Remove from heat. Cube remaining cream cheese and add to chocolate. Stir to combine. Stir in milk and vanilla until smooth. Fold in 2 lightly beaten eggs. Spread half the chocolate mixture into the pan. Carefully spread the peanut butter mixture over this layer. Evenly spread with the remainder of the chocolate mixture.
4. Bake 45 minutes of until top is set when lightly shaken. Outer 2 inches of the pan will look dry and slightly puffed; the center will look darker and wet. 
5. Cool in pan on rack for 15 min. Use a small sharp knife to loosen crust from sides. 
6. Cool completely on rack. Cover and chill in fridge for 4 hours. 
7. Let stand at room temperature for 15 minutes before serving. If desired, sprinkle with peanuts and/or additional chocolate chips. 

Makes 16 servings.

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Countdown to Christmas: The search for sponge candy

When I was a little girl, I absolutely loved sponge candy, but haven't been able to find it here in the US. Working in a chocolate store, I get many requests for different types of candy, and this is #1. So here are a few sponge candy recipes: they may be dipped in chocolate for that extra "something-something."

Sponge Candy

         sponge taffy chocolate

Ingredients:

• 1 cup granulated sugar
• 1 cup dark corn syrup
• 1 tablespoon white vinegar
• 1 tablespoon baking soda

Preparation:

In a medium saucepan, combine sugar, syrup, and vinegar; cook over medium heat, stirring until sugar melts. Cook without stirring until mixture is very brittle when placed in cold water, about 190° on a candy thermometer. Remove from heat and add soda. Mixture will foam. Pour into a well-buttered pan. When hard, break into pieces. If desired, dip in melted dipping chocolate.

Sponge Taffy Chocolate Recipe (pictured above)

For a great tutorial, please refer to this Sponge Taffy Chocolate recipe