Baked Alaska

 

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.

Footnotes


Reynolds parchment can be used for easier cleanup/removal from the pan.

Lemon Blueberry Pancakes

 

Ingredients

1 egg
1 cup lemon yogurt, divided
1/2 cup fat-free milk
2 tablespoons canola oil
1 teaspoon lemon juice
1 cup all-purpose flour
Sugar substitute equivalent to 2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/4 cups blueberries, divided

Directions 

1.  In a small bowl, whisk egg, 1/2 cup yogurt, milk, oil and lemon juice until blended. Combine the flour, sugar substitute, baking powder, baking soda and salt. Make a well in the center. Pour yogurt mixture into the well; stir just until moistened. Gently fold in 1 cup blueberries.

2.  Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Turn when bubbles form on top of pancake; cook until second side is golden brown. Serve with remaining yogurt and blueberries.

Editor's Note:  This recipe was tested with Splenda no-calorie sweetener.

Almond Roca

 

Ingredients

1 large chocolate bar, grated, divided
1 (6 ounce) package sliced almonds, chopped, divided
2 cups white sugar
1 pound butter

Directions

1.  Line a baking sheet with aluminum foil.

2.  Sprinkle 1/2 the chocolate and 1/2 the almonds onto the prepared baking sheet.

3.  Melt sugar and butter together in a stainless steel pan over low heat; increase heat to medium, stirring constantly, until boiling. Heat mixture to 310 degrees F (155 degrees C) or until a small amount of syrup dropped into cold water forms hard, brittle threads, 30 minutes to 1 hour.

4.  Pour butter-sugar mixture over chocolate and almonds on baking sheet. Sprinkle remaining chocolate and almonds over butter-sugar mixture. Cool to room temperature and refrigerate until set, about 1 hour. Break into pieces.

Footnotes

Cook's Note

You must stir the butter and sugar mixture constantly, otherwise the mixture will burn. Also, your butter may separate and go back together before it is complete. This is not an easy recipe, if your stove is inconsistent it may not turn out.

Fig Bars I

 

Ingredients

1 cup water
3 cups dried figs
1 cup white sugar
1/2 cup butter, softened
1 cup white sugar
1 tablespoon milk
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

Directions

1.  Soak figs in the water for 1 hour. In a small saucepan, combine the fig mixture with the sugar, and cook over medium heat until thick and stewy. Remove from heat and set aside to cool.

2.  In a large bowl, cream together the butter and sugar. Beat in the milk and vanilla until smooth. Combine the flour, baking powder and salt, stir into the creamed mixture. Cover and refrigerate for one hour.

3.  Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.

4.  Divide the dough into two pieces and knead each piece about 5 or 6 times. On a well floured surface, roll the dough out to 1/4 inch thickness. Line the prepared pan with one piece of the dough. Spread the fig mixture over it, then cover with the other piece of dough.

5.  Bake for 25 to 30 minutes in the preheated oven, until golden brown. Cool and cut into squares.

Footnotes

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts 

Per Serving: 235 calories; 5.1 g fat; 48 g carbohydrates; 2.1 g protein; 12 mg cholesterol; 119 mg sodium

Ultimate Fudgy Brownies

 

Ingredients

1 cup sugar
1/2 cup packed brown sugar
2/3 cup butter, cubed
1/4 cup water
2 teaspoons instant coffee granules, optional
2-3/4 cups bittersweet chocolate chips, divided
4 large eggs, room temperature
2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt

Directions

1.  Preheat oven to 325°. Line a 9-in. square baking pan with parchment, letting ends extend up sides. In a large heavy saucepan, combine sugars, butter, water and, if desired, coffee granules; bring to a boil, stirring constantly. Remove from heat; add 1-3/4 cups chocolate chips and stir until melted. Cool slightly.

2.  In a large bowl, whisk eggs until foamy, about 3 minutes. Add vanilla; gradually whisk in chocolate mixture. In another bowl, whisk flour, baking soda and salt; stir into chocolate mixture. Fold in remaining chocolate chips.

3.  Pour into prepared pan. Bake on a lower oven rack 40-50 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake). Cool completely in pan on a wire rack.
Lifting with parchment, remove brownies from pan. Cut into squares.

Chewy Macaroons

Preheat the oven to 325 F (160 C)

2 Baking Sheets lined with parchment paper

Ingredients

6 cups (600 g) sweetened shredded coconut
1 can (14 oz or 300 mL) full-fat sweetened condensed milk
1 TBSP (15 mL) vanilla extract

Directions

1. In a large bowl stir together the coconut, condensed milk and vanilla until the coconut is well coated.

2. Drop in 1-tablespoon (15 mL) mounds onto the prepared baking sheets spacing them about 1 ½ inches (4 cm) apart.

3. Bake one sheet at a time on the middle rack; of the preheated oven; until lightly browned around the edges; about 10 to 12 minutes.

4. Let cool on the baking sheet on a wire rack for 5 minutes before transferring the macaroons to the rack to cool completely.

Tips

1. Be sure to scrape out the tin of condensed milk, I find tiny spatulas ideal for this job. Simply pouring the milk from the can may leave behind a good 2 TBSP (30 mL) and will adversely affect the final results.

2. Substitute 1 ½ teaspoons (7 mL) pure almond extract for the vanilla if you want an almond taste.

3. Store in an airtight container at room temperature for up to 1 week.

Cookbook Library Haul (Dec 20)

1. Delish: 275+ Recipes and Ideas - Joanna Saltz
2. The Good Housekeeping Christmas Cookbook
3. Taste of Home Slowcooker Through the Year
4. Taste of Home Christmas
5. Robin Hood Baking
6. The Pioneer Women Cooks - Ree Drummond
7. Slow Cooker Comfort Food - Hope Comerfold
8. Ainsley's Caribbean Kitchen - Ainsley Harriot

English Toffee

Ingredients 

1 tablespoon plus 2 cups butter, softened, divided
2 cups sugar
1 tablespoon light corn syrup
1/4 teaspoon salt
1 cup milk chocolate chips
1 cup chopped pecans

Directions

1.  Grease a 15x10x1-in. pan with 1 tablespoon butter; set aside. In a large heavy saucepan, melt the remaining butter. Add the sugar, corn syrup and salt; cook and stir over medium heat until a candy thermometer reads 295° (hard-crack stage). Quickly pour into prepared pan. Let stand at room temperature until cool, about 1 hour.

2.  In a microwave, melt chocolate chips;stir until smooth. Spread over toffee. Sprinkle with pecans. Let stand for 1 hour Break into bite-size pieces. Store in an airtight container at room temperature.

Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Easy Chocolate Clusters

 

Ingredients

2 pounds white candy coating, broken into small pieces
2 cups (12 ounces) semisweet chocolate chips
4 ounces German sweet chocolate, chopped
1 jar (24 ounces) dry roasted peanuts

Directions

1.  In a 3-qt. slow cooker, combine the candy coating, chocolate chips and German chocolate. Cover and cook on high for 1 hour. Reduce heat to low; cover and cook 1 hour longer or until melted, stirring every 15 minutes.

2.  Stir in peanuts. Drop by teaspoonfuls onto waxed paper. Let stand until set. Store at room temperature.

Peanut Butter Hot Chocolate

Ingredients

2 cups milk
2 heaping TBSP cocoa
2 heaping TBSP brown sugar
1 tsp vanilla
1/2 tsp ground nutmeg (optional)
1/2 cup peanut butter

Directions

Whisk everything together in a small pot and bring to a simmer for a moment or two. Serve in your favourite mugs and share with someone special.

Cookbook Mail (Dec 6th)

From soft and chewy basics to sandwich cookies, biscotti, macarons, and Florentines, easy recipes to help home bakers master the art of cookies, including tips for gluten-free, vegan, and high-altitude baking

With its "baking 101" approach, Cookies for Everyone has something for every baker -- naturally gluten-free recipes, with easy swaps for vegan or nut-free options, even including instructions for baking at any altitude.

Mimi's Tips and Tricks walk readers through key steps and techniques, demystifying baking; her clear instructions cover everything from basic cookies to sandwich cookies and biscotti. And for anyone who thinks more sophisticated cookies (such as macarons and Florentines) are impossible to make at home, let alone for "special diets," think again -- Mimi's excellent counsel will have you baking up a storm in no time.