{"id":7831,"date":"2019-09-20T05:21:38","date_gmt":"2019-09-20T11:21:38","guid":{"rendered":"https:\/\/hill-kleerup.org\/blog\/margie\/?p=7831"},"modified":"2019-10-15T06:12:59","modified_gmt":"2019-10-15T12:12:59","slug":"baked-alaska","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/baked-alaska.html","title":{"rendered":"Baked Alaska"},"content":{"rendered":"<p><em>A classic dessert!\u00a0 The secret is to be sure the meringue is completely covering the ice cream and cake.<\/em><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>1 (10 3\/4-oz) frozen pound cake, not thawed<\/li>\n<li>2 pints super premium strawberry ice cream (not 1 quart)<\/li>\n<li>6 large egg whites<\/li>\n<li>1\/4 tsp fresh lemon juice<\/li>\n<li>3\/4 c sugar<\/li>\n<\/ul>\n<p><strong>Directions:<\/strong><\/p>\n<ol>\n<li>Cut frozen cake crosswise into 1\/2-inch-thick slices.<\/li>\n<li>Line bottom of a 9-inch pie plate with cake slices, some halved or cut into pieces to fill in gaps.<\/li>\n<li>Halve remaining cake slices lengthwise and place around edge of plate.<\/li>\n<li>Patch up any holes with pieces of remaining cake slices. (You may have a couple of slices left over.)<\/li>\n<li>Cut paper containers from ice cream,<\/li>\n<li>Slice each pint into 3 rounds.<\/li>\n<li>Arrange 3 rounds in 1 layer on top of cake in pie plate.<\/li>\n<li>Cut each remaining round into 6 wedges.<\/li>\n<li>Fill holes in ice cream layer with some of ice cream wedges and mound remainder in center of pie plate.<\/li>\n<li>Freeze 25 minutes.<\/li>\n<li>Preheat oven to 450\u00b0F.<\/li>\n<li>After ice cream and cake have been freezing 20 minutes, beat egg whites and a pinch of salt with an electric mixer until foamy.<\/li>\n<li>Add lemon juice and continue to beat until whites hold soft peaks.<\/li>\n<li>Gradually add sugar, beating, and continue beating until whites just hold stiff, glossy peaks.<\/li>\n<li>When time to serve, remove ice-cream base from freezer and mound meringue over it, spreading to edge of plate to cover ice cream completely.<\/li>\n<li>Bake in middle of oven until golden brown, about 6 minutes.<\/li>\n<li>Serve immediately.<\/li>\n<\/ol>\n<p>Cooks&#8217;notes: \u2022 The base can be assembled 2 days ahead and frozen, tightly wrapped. Make meringue and, after topping base, bake Alaska 10 minutes<\/p>\n<p><strong>Serves:<\/strong> 8<\/p>\n<p><strong>Source:\u00a0\u00a0<\/strong> VPWL Guess Who is Coming to Dinner<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A classic dessert!\u00a0 The secret is to be sure the meringue is completely covering the ice cream and cake. Ingredients: 1 (10 3\/4-oz) frozen pound cake, not thawed 2 pints super premium strawberry ice cream (not 1 quart) 6 large egg whites 1\/4 tsp fresh lemon juice 3\/4 c sugar Directions: Cut frozen cake crosswise &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/baked-alaska.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Baked Alaska&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[23],"tags":[58],"class_list":["post-7831","post","type-post","status-publish","format-standard","hentry","category-sweets-other","tag-vpwl-oct-2012"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/7831","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=7831"}],"version-history":[{"count":1,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/7831\/revisions"}],"predecessor-version":[{"id":7832,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/7831\/revisions\/7832"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=7831"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=7831"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=7831"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}