This is an easy way to make a delicious, colorful, fun dessert. The ice cream and jam layer is prepared ahead of time and frozen, requiring only a few minutes to beat the meringue and bake just before serving. Also, it’s easy to simply double the ingredients if you want more than four servings. Any good jam will work, but I am using some that I made last summer with fresh strawberries and Kelli’s recipe for Balsamic Strawberry Jam.
JAM BAKED ALASKA
- 4 slices pound cake
- 4 scoops vanilla ice cream
- 1/4 cup of your favorite jam
- 2 egg whites
- ½ tsp. vanilla
- ¼ tsp. cream of tartar.
- 4 Tblsp. granulated sugar
In each of four custard cups, place a scoop of vanilla ice cream …
… and a tablespoon of jam.
Cover and freeze until ready to serve.
When ready to serve, preheat oven to 500 degrees F and make the meringue:
Beat egg whites until frothy; add vanilla and cream of tartar – beat until soft peaks form. Gradually add granulated sugar a tablespoon at a time, beating until stiff peaks form.
In each of four oven-proof dessert bowls, place a slice of pound cake.
Unwrap ice cream in custard cups and invert on top of cake slices so you have a layer of cake, jam and ice cream.
Working quickly divide the meringue among the four bowls, spreading the meringue to touch the sides of the bowls and completely cover the ice cream.
Place bowls on a baking sheet and place in oven until meringue is brown on top. Watch carefully so the meringue doesn’t burn. Serve immediately.
Posted in Cooking, Desserts, Frozen Desserts | Tagged Alaska, cook, Cooking, dessert, meringue, recipe, Recipes, strawberry jam | 10 Comments »
I was rearranging things in the freezer and was surprised to find a container of blueberries from this past June – the best blueberries I’ve ever tasted. I needed room in the freezer and I needed a Sunday dessert so I looked on the internet for something different. This recipe is adapted from one on All Recipes.com. It is a rather light dessert with the good flavor of the blueberries shining through.
BLUEBERRY LEMON RICOTTA SQUARES
- 3/4 cup granulated sugar
- 1 egg
- 1/4 cup butter, softened
- 1 cup all-purpose flour
- 1-1/4 tsp. baking powder
- ¼ tsp. salt
- 1/3 cup milk
- ½ tsp. lemon extract
- ½ tsp. grated lemon peel
- 2 eggs
- 1/3 cup granulated sugar
- 1/4 teaspoon lemon extract
- 15 oz. package of ricotta cheese (approximately 1-½ cups)
Preheat the oven to 350 degrees F
Grease a 9-inch square baking dish.
In the large bowl of an electric mixer, place sugar, egg and softened butter; beat for one minute. Add flour, baking powder, salt, milk, lemon extract and lemon peel; beat for one minute at low speed and one minute on medium speed.
Pour the batter into the prepared pan, and spread evenly. Sprinkle blueberries over the batter.
In a medium bowl, whisk 2 eggs until light and fluffy, add 1/3 cup of sugar and lemon extract – whisk until smooth. Add ricotta and whisk until all of the ricotta has been absorbed.
Spoon this mixture over the blueberries and spread evenly to cover all of the berries.
Bake @ 350 degrees F for 55 to 60 minutes until a knife inserted near the center of the pan comes out clean.
Place on a wire rack to cool completely before cutting into squares.
Posted in Cooking, Dessert with Fruit, Desserts | Tagged blueberries, blueberry, cook, Cooking, dessert, lemon, recipe, Recipes, ricotta | 10 Comments »
Hope everyone has a wonderful Thanksgiving
Posted in Fall | Tagged greeting, Thanksgiving | 8 Comments »
I wanted to use up some ripe bananas as well as some apricots I had bought for another recipe. I went back to a recipe for Banana Nut Bread that I thought was good enough for the Ohio State Fair in 1987. It didn’t win a ribbon, but it’s a great quick bread (not every entry in a fair wins a prize) and I adapted the recipe to add apricots and make 24 delicious muffins.
BANANA APRICOT MUFFINS
- 3 eggs
- 2 cups ripe bananas, pureed (3-4 medium bananas)
- ½ cup vegetable oil
- ½ cup granulated sugar
- ½ cup dark brown sugar
- 1 tsp vanilla
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ cup chopped walnuts
- ½ cup chopped dried apricots*
*I bought some wonderful, moist apricots which did not have to be soaked. If you have the very dry kind, rehydrate by pour scalding water over the fruit and let set covered for 20 minutes. Drain well and pat dry with a paper towel before using.
Preheat oven to 350 degrees F
Have two 12-cup muffin tins lined with Silicone or paper liners, or grease and flour cups.
In a large bowl, whisk the eggs, then add pureed bananas, oil, sugars and vanilla. In a separate bowl, mix together the flour, soda, baking powder and salt. Add to banana mixture, stirring just until all of the flour is absorbed. Stir in chopped nuts and apricots.
Divide batter between the 24 muffin cups (about ¼ cup per section – an ice cream scoop works well for this).
Bake @ 350 degrees F for approximately 20 minutes until muffins are golden brown on top and a tester inserted in the center of one muffin comes out clean.
Let muffins rest in the tins for 5 minutes, then remove muffins to cool on wire racks.
Yield: 24 muffins. These muffins freeze very well. Let thaw overnight, pop them in a cold oven, turn on oven and heat to 350 degrees F. At that point, turn off the oven and remove the muffins to a rack. They will taste as if they were freshly baked that morning.
Posted in Baking, Cooking, Muffins | Tagged apricot, banana, cook, Cooking, muffins, Quick Bread, recipe, Recipes | 11 Comments »
When I was getting ready to fix lunch today, I found three containers of leftovers – steamed cauliflower, mashed potatoes and some carrots from our Sunday roast beef dinner. I decided to use everything up and make a cauliflower soup which had a great flavor and was thick and substantial. It made a nice lunch along with a warm roll on a chilly November day.
CREAMY CAULIFLOWER SOUP
- 3 slices bacon
- ½ cup chopped onion
- ¾ cup chicken broth
- 1 Tblsp. all-purpose flour
- 1 cup milk
- 1 cup mashed potatoes
- 2 cups steamed cauliflower, cut into bite-sized pieces
- 1 cup cooked baby carrots, cut into slices
- Salt/pepper to taste
In a large pan over medium-low heat, cook the bacon until crisp.
Remove bacon to drain on a paper towel. In the bacon grease, brown the chopped onion until soft. Add the chicken broth. Turn up heat to medium-high.
In a small cup, mix together the milk and flour; add to broth mixture. Add the mashed potatoes and stir or whisk until smooth. Stir in the cauliflower and carrots. Continue to cook over medium-high heat until bubbly and hot, stirring occasionally.
Place soup in bowls and sprinkle with reserved bacon which has been crumbled.
Makes 3 to 4 servings.
Posted in Cooking, Soup | Tagged bacon, carrot, cauliflower, cook, Cooking, leftovers, lunch, mashed potatoes, recipe, Recipes, Soup | 15 Comments »
Every Friday, I prepare 4 lunches. I leave one lunch on the kitchen table for my daughter who lives with me and take the other 3 lunches to my youngest daughter’s house, about 10 minutes away. I bring two plates for our lunch plus an extra for her to enjoy later. I used to pack everything in a big old-fashioned metal lunch basket, but I’m limited now in what I can carry, so I thought it might be nice to have a sturdy fabric tote to carry my lunch plates. I measured the plates I use (about 9 inches) and sewed together a fabric box 10 x 10 x 7 inches along with a lid with Velcro fasteners. The lining is made from some heavy cotton duck material that was leftover from a previous project.
The fabric for the outside of the box has special meaning for me. A couple of years ago, a blogger friend (who passed away in 2012), sent me a beautiful apron in pretty fall colors just in time for Thanksgiving. I use aprons all the time, so this one was starting to show some wear. I couldn’t bear to part with it and had the idea to use it as the fabric for my tote. It worked out perfectly with even the ties working exactly as I wanted them for the handle.
I left the pocket intact and used it for one side panel to hold napkins and flat ware.
I’m off to my daughter’s house today with one of her favorite dishes, Black-Eyed Peas and Chicken Curry.
The three serving plates will be covered in foil and then placed on three plastic racks which will keep them separate inside the tote.
I also made some apple dumplings which will be transported in a small insulated carrier that I reserve for desserts. For the short distance I have to travel, the meals usually stay hot but can also be popped into the microwave for a quick warm-up.
Looking forward to a nice afternoon of visiting with the two dogs and two cats and chatting while my daughter knits. I wait until 3 PM to give a quick wave to my high school freshman grandson as he gets off the school bus, then it’s time to head home for supper.
Posted in Miscellaneous, Sewing, Small Items | Tagged lunch tote, recycling, Sewing, tote | 11 Comments »