No Bake Alaska Food

BAKED ALASKA

Steps:

• Make the ice cream cake: Brush a 3-quart metal bowl with vegetable oil; line with plastic wrap. Fill the bowl with scoops of the sorbet, vanilla ice cream and half of the chocolate ice cream, alternating small and large scoops to create a mosaic of colors and shapes. Place a piece of plastic wrap on top of the ice cream; press down to close the gaps between scoops and even out the surface. Remove the plastic wrap, sprinkle the ice cream with the wafer crumbs and re-cover with the plastic wrap, pressing gently. Freeze until set, about 30 minutes.
• Remove the wrap and spread the remaining chocolate ice cream in an even layer on top of the crumbs. Cut the pound cake into 1/2-inch-thick slices; completely cover the ice cream with the slices, trimming as needed (you'll use about two-thirds of the cake). Cover with fresh plastic wrap and freeze until firm, at least 2 hours or up to 2 days.
• Make the meringue: Whip the egg whites and cream of tartar in a large bowl with a mixer on medium-high speed until foamy, about 2 minutes. Gradually beat in the sugar on high speed until the whites are glossy and hold stiff peaks.
• Remove the top layer of plastic wrap, then invert the cake onto a parchment-lined baking sheet. (If necessary, let the cake stand overturned until it slips out.) Remove the rest of the plastic wrap and cover the ice cream completely with the meringue, making the dome-shaped top slightly thicker than the sides. Form swirly peaks in the meringue using the back of a spoon. Freeze for at least 3 more hours.
• Preheat the oven to 500 degrees. Bake the cake until the meringue peaks are golden, about 4 minutes, or brown the meringue with a blowtorch. Let the cake soften at room temperature for 5 to 10 minutes before slicing. Freeze any leftovers.

EASY BAKED ALASKA

Steps:

• Heat oven to 350°F. Grease bottom of 13x9-inch pan with shortening or cooking spray. Make brownie batter as directed on box for cakelike brownies. Spread in pan.
• Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 1 hour.
• Evenly spread softened strawberry ice cream on top of cooled brownie. Place in freezer while making meringue.
• In medium glass or metal bowl, stir egg whites, sugar, cream of tartar and vanilla with whisk until blended. Set over pan of simmering water, stirring occasionally with whisk, 16 to 20 minutes or until sugar has dissolved and egg mixture reaches 160°F. Pour into large bowl; beat with electric mixer on high speed 8 to 10 minutes or until stiff glossy peaks form. Use small icing spatula to swirl meringue over top of ice cream layer. Freeze at least 3 hours or overnight.
• Heat oven to 500°F. Bake 3 to 5 minutes or until meringue peaks start to turn golden brown. Cut into 5 rows by 3 rows. Store covered in freezer.

BAKED ALASKA

Steps:

• Line the bottom and sides of an 8-inch round mixing bowl or deep 8-inch square container with foil. Spread ice cream in container, packing firmly. Cover and freeze 8 hours or until firm.
• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan.
• Prepare cake mix with egg and almond extract. Pour into prepared pan.
• Bake in preheated oven according to package instructions, until center of cake springs back when lightly touched.
• Beat egg whites with cream of tartar, salt and sugar until stiff peaks form.
• Line a baking sheet with parchment or heavy brown paper. Place cake in center. Turn molded ice cream out onto cake. Quickly and prettily spread meringue over cake and ice cream, all the way to paper to seal. Return to freezer 2 hours.
• Preheat oven to 425 degrees F (220 degrees C).
• Bake the Alaska on the lowest shelf, 8 to 10 minutes, or until meringue is lightly browned. Serve at once.

NO BAKE ALASKA

Steps:

• Soften 2 env. unflavored gelatine in ½ cup cold water.
• Cook 2 pack MTT. Choc Pudding according to directions.
• Add gelatine.
• Stir until dissolved. Pour into lightly oiled 8½"x4¾x2½" loaf pan. Chill at least 4 hrs.
• Trim 1 sponge cake layer to loaf shape (about ½" larger than pan size.)
• Whip ½ pint heavy cream with ¼ cup sugar until stiff.
• Spread a thin layer of cream over cake.
• Turn pudding onto the cake.
• Frost with remaining [cream].

BAKED ALASKA

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter and line a 20cm cake tin. Beat together the butter and sugar using a hand whisk or freestanding mixer, for 5 mins until pale and fluffy. Beat in the vanilla and eggs, then fold through the flour, lemon zest and milk. Spoon the mixture into the tin, smooth over and bake for 18-20 mins until golden and firm to the touch. Leave to cool completely before starting the meringue.
• Whisk the egg whites to stiff peaks in a clean bowl, then add the sugar 1 tbsp at a time while whisking continuously, until you have a thick, glossy mixture that holds its shape when the beaters are lifted away from the bowl. Quickly beat in the vinegar.
• Remove the ice cream from the freezer 10 mins before you assemble to soften slightly. Place the sponge on a serving plate. Spread the jam over the top of the sponge in an even layer. Scoop balls of the ice cream into a mound in the middle of the sponge, leaving a 1-2cm gap of sponge around the edge. Gently smooth the side and top of the ice cream with a palette knife. Spoon and swirl the meringue around the outside of the ice cream and cake base with a large spoon. Use a blow torch to evenly brown the outside of the meringue, if you have one. Cut into wedges to serve.

BAKED ALASKA

Steps:

• Preheat oven to 350 degrees. Line an 8-inch round cake pan with parchment paper, and spray with cooking spray.
• Combine 3 tablespoons sugar and the egg yolks in bowl of an electric mixer fitted with the whisk attachment; whisk, on medium speed, until pale yellow and thick, about 15 minutes. Add vanilla, and fold in melted chocolate just to combine.
• In a medium bowl, combine egg whites and pinch of salt in bowl of electric mixer; whip, on medium speed, until frothy. Add remaining 3 tablespoons sugar; beat until stiff. Fold egg whites into the chocolate mixture.
• Carefully pour batter out into prepared cake pan. Bake until cake is set and top is dull, about 20 minutes. Remove from oven, and let cool on a wire rack.
• Spray a 5-cup-capacity metal bowl with cooking spray; line with plastic. Pack base of bowl with pistachio ice cream; layer cherry ice cream over pistachio, then finish with another layer of pistachio ice cream (or layer ice creams and sorbets as you desire). Pack firmly, cover surface with plastic wrap, and place in freezer. Freeze until ice cream is very hard, at least 2 hours or up to 24 hours in advance.
• Place cake on a parchment-lined baking sheet. Remove ice cream from the freezer, and invert bowl over cake. Keep the ice cream covered with plastic wrap, and return ice-cream cake to the freezer.
• Preheat oven to 500 degrees. Fill a pastry bag, fitted with an Ateco #5 star tip, with meringue; pipe onto ice cream in a decorative fashion, or spoon meringue over ice cream and swirl with a rubber spatula. If ice cream starts to soften, return cake to freezer for 15 minutes.
• Place in oven, and bake until meringue just starts to brown, 1 to 2 minutes. Remove from oven, and serve immediately.

FLAMBE SHOWSTOPPER BAKED ALASKA

Steps:

• Sponge cake:.
• In a small saucepan, warm the milk and 2 teaspoons butter together over medium-low heat. In an electric mixer beat the eggs and 1 cup of the sugar on medium-high speed until the mixture is pale yellow, thick, and has tripled in volume, about 8 minutes. With the mixer on low, beat in the warm milk mixture.
• Sift the flour, baking powder, and salt into a medium-size mixing bowl. Fold the flour mixture into the egg mixture and blend thoroughly until smooth. Add the vanilla and mix gently.
• Grease a 17 X 12-inch baking pan or jelly-roll pan very generously with butter. Sprinkle evenly with the remaining 2 tablespoons sugar. Pour the cake batter into the pan, spreading it evenly. Bake until the cake springs back when touched, about 15 minutes. Cool for about 2 minutes, then gently flip it out onto a large wire rack or a large sheet of parchment paper. Let cool completely.
• Place the inverted 5-cup-capacity metal bowl in one corner of the sponge cake trace and cut out the circle and place aside.
• Spray the metal bowl with cooking spray; line with plastic. Layer the bottom and side of the bowl with sponge cake. You may drizzle with optional liquor and or jam of choice.
• Fill 1/3 to 1/2 way up with the ice cream. Layer optional berries if using. If any sponge cake is leftover place sponge layer then fill with remaining ice cream.
• (If there is any cake or ice cream leftover it`s for the chef or little people (children)that helped.).
• Top with the circle of cake that was set aside and cover surface with plastic wrap, press to remove air bubbles and place in freezer. Freeze until ice cream is very hard, at least 2 hours or up to 24 hours.
• Meringue:.
• Beat the egg whites with an electric mixer until soft peaks form. Add the sugar and beat until the meringue is stiff and glossy.
• Remove the cake from the freezer and place serving dish removing plastic. With a rubber spatula, carefully spread the meringue evenly over the tops and sides of the cake. Making peaks in the meringue. With a small blow torch, brown the meringue.
• Optional:.
• To brown it in the oven, preheat the oven to 400ºF. Put the baked Alaska in the hot oven until the meringue is tinged golden brown, 2 to 4 minutes. Or use a hand torch to brown all meringue.
• Optional baking:.
• Preheat oven to 500° or higher if you have a higher setting.
• Place frozen dome on parchment paper covered frozen cookie sheet pan (dome up/wide flat side down). Spread meringue over cake. If ice cream starts to soften, return cake to freezer for 15 minutes.
• Place in oven, and bake until meringue just starts to brown, 1 to 2 minutes. Remove from oven.
• Flambe Option:.
• To flambe successfully, choose a high alcohol content liquor-- 80 proof or higher. Before browning the dessert, embed it like a small cup in the meringue. Just before serving, place 1/4 cup liquor and a ladle in a small saucepan. Heat the ladle and the liquor just until the liquor begins to bubble (do not allow the liquor to boil off, or it will not stay lit when you need it to). Immediately ask someone to turn out the lights. Ladle part of the liquor into the eggshell and ignite it with a match. As the liquor burns, fill the warmed ladle half full with more of the warmed liquor and drizzle it slowly into the eggshell, raising the ladle as high as you safely can. The flame will go out by itself when the alcohol burns off. Walla! Here comes the Ooohhhh`s and AAAhhhh`s!

NO BAKES

Steps:

• Heat cocoa, sugar, milk and butter over medium heat. Boil these verrrrry slowly (they will turn out better) when they reach the boiling point boil them for no longer than 90-120 seconds.
• Stir together oats, peanut butter and vanilla with a big wooden spoon or Kitchen Aid. Pour the hot mix over the oatmeal mix and drop on wax paper.