BAKED ALASKA
This is an impressive dessert for any occasion. For Thanksgiving, I make the pumpkin version of this Baked Alaska recipe instead of pumpkin pie. -Linda Sanner, Portage, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Spoon ice cream into a 1-1/2-qt. bowl lined with plastic wrap; freeze until firm. Line a greased 9-in. round baking pan with waxed paper; grease the paper and set aside. Place a clean kitchen towel over a wire rack; dust towel with confectioners' sugar. Set aside., In a large bowl, beat the eggs, 3 tablespoons water and vanilla. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Combine the flour, baking powder and salt; fold into egg mixture. , Gently spoon into prepared pan. Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Immediately run a knife around edge of pan; invert onto prepared wire rack. Gently peel off waxed paper; cool completely., In a large heavy saucepan, combine the egg whites, cream of tartar and remaining sugar and water; beat on low speed with a portable mixer for 1 minute. Continue beating over low heat until mixture reaches 160°, about 12 minutes. Remove from the heat. Add rum extract; beat until stiff peaks form and sugar is dissolved, about 4 minutes. , Place cake on an ungreased foil-lined baking sheet; unmold ice cream and place over cake. Immediately spread meringue over ice cream and cake, sealing it to foil; sprinkle with almonds. Freeze until ready to serve, up to 24 hours. , Just before serving, heat with a creme brulee torch or broil on lowest oven rack position for 3-5 minutes or until meringue is light browned. Serve immediately.
Nutrition Facts : Calories 225 calories, Fat 6g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 112mg sodium, Carbohydrate 38g carbohydrate (29g sugars, Fiber 0 fiber), Protein 5g protein.
PUMPKIN BAKED ALASKA
Who said you can't have your pie and ice cream baked together? I think this is one great dessert. Many years ago I tried this recipe out on by co-workers at the paper. (they were always my guinea pigs ,heh-heh). I had to make and bake it at work and it took all day in between the oven and freezer and getting my column out.,but...
Provided by Pat Duran
Categories Other Desserts
Time 40m
Number Of Ingredients 13
Steps:
- 1. In a bowl, combine the ice cream and pumpkin pie spice. (or just use pumpkin ice cream).Transfer to a- 1 1/2 quart bowl lined with the new quick release foil; freeze until set. Line a 9-inch round cake pan with release foil; release side up , and set aside. Place a clean towel over a wire rack; dust towel with powdered sugar; set aside.
- 2. Beat eggs in a bowl with 1/2 c. sugar, 3 T. water and vanilla until thick and lemon-colored. Combine flour, baking powder and salt, fold into egg mixture. Pour into prepared pan. Bake at 375^ for 12-14 minutes or until cake springs back when lightly touched. Immediately run a knife around the edge of the pan; invert onto prepared towel. Gently peel off foil if necessary; cool completely.
- 3. Place cake on oven proof platter. Unmold ice cream onto cake; remove foil. Return to freezer.
- 4. In a heavy saucepan, or double boiler, combine the egg whites, cream of tartar and remaining sugar and water; beat on low speed with portable mixer for 1 minute. Continue beating over low heat until mixture reaches 160^, about 10 minutes. Remove from heat. Add vanilla; beat until stiff peaks form, about 4 minutes. Spread meringue over frozen ice cream cake, sealing meringue to the platter, sprinkle with almonds.
- 5. Freeze until ready to serve, up to 24 hours. (so you can make ahead). Just before serving, broil on lowest rack position for 3-5 minutes or until meringue is lightly browned. Serve immediately.
- 6. Note: You can use 2/3 c. sifted all purpose flour, less 1 T. instead of the cake flour, if necessary.
CARAMEL PUMPKIN CHEESECAKE
Top off your Thanksgiving feast with this decadent caramel pumpkin cheesecake which combines the best of two traditional dessert recipes.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 9h15m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 300°F. Wrap outside bottom and side of 9-inch springform pan with foil. Spray inside of pan with cooking spray. Mix crust ingredients; press in bottom and 1 inch up side of pan. Bake 8 to 10 minutes or until set. Cool 10 minutes.
- In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in sugar. On low speed, beat in eggs, one at a time, just until blended. Spoon 3 cups of the mixture onto crust; spread evenly. Add pumpkin and pie spice to remaining cream cheese mixture; mix with wire whisk until smooth. Spoon over mixture in pan.
- Bake 1 hour 15 minutes to 1 hour 25 minutes or until edge is set but center still jiggles slightly. Turn oven off; open door 4 inches. Leave cheesecake in oven 30 minutes. Run knife around edge of pan to loosen. Cool on cooling rack 30 minutes. Refrigerate 6 hours or overnight. Run knife around edge of pan to loosen cheesecake; carefully remove side of pan. Top with whipped topping and candied pecans. Drizzle with caramel topping.
Nutrition Facts : Calories 400, Carbohydrate 33 g, Fat 5, Fiber 0 g, Protein 6 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 320 mg
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