How to prepare baked Alaska?!
2 quarts vanilla ice cream, softened
1 (18.25 ounce) package white cake mix
1 egg
1/2 teaspoon almond extract
8 egg whites
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1 cup white sugar
DIRECTIONS
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.
do i get to come 4 dinner~ its soo good ~merry x~ mass
Answers: INGREDIENTS
2 quarts vanilla ice cream, softened
1 (18.25 ounce) package white cake mix
1 egg
1/2 teaspoon almond extract
8 egg whites
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1 cup white sugar
DIRECTIONS
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.
do i get to come 4 dinner~ its soo good ~merry x~ mass
Well, if the hole in the ozone keeps growing, you'll soon see how.
BAKED ALASKAS
4 egg whites
1/4 teaspoon salt
1/2 teaspoon cream of tartar
1/4 teaspoon vanilla
1/4 cup confectioners sugar
6 individual shortcake shells (from the bakery)
1 pint ice cream, well frozen
24 hours before preparation place ice cream in the coldest section of your freezer or deep freeze. Ice cream needs to be well frozen to make this dish.
Preheat oven to 450°F.
Beat egg whites until foamy; add salt, cream of tartar and vanilla, gradually beating in sugar until stiff, shiny peaks form.
Fill centers of shortcake shells with ice cream. Cover each with a layer of meringue, using a spatula.
Bake three minutes at 450°F in a preheated oven.
Note: You can substitute pound cake or angel food slices for the shortcake shells.