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About The skanner. (Portland, Or.) 1975-2014 | View Entire Issue (May 16, 2012)
Food Cool Gourmet Individual Baked Alaskas Yield: 8 servings 2 pints Ice Cream of choice 8 mini dessert shells, frozen 1/2 cup egg whites (about 4 to 5 eggs) 1 cup sugar 1/2 tsp cream of tartar 1/2 teaspoon vanilla extract Pinch of salt Place ice cream in the refrigerator for 10 minutes to soft- en slightly. Line a heavy cookie sheet with parchment paper or heavy duty foil, and lightly spray with cooking spray. Line dessert shells on cookie sheet, about two inches apart. Firmly press a scoop of ice cream into each frozen shell. Loosely cover with plastic wrap and freeze for sever- al hours or overnight. For meringue: Whisk together egg whites, sugar, cream of tartar, vanilla extract and salt in heatproof bowl. Set bowl in pan of gently simmering water to a warm water bath. Slowly whisk until sugar is dissolved and egg whites are about 110°F. Remove bowl from water bath, and whisk mixture on high speed until stiff, about four to six minutes. Working quickly, use a spoon to spread meringue com- pletely over each ice cream shell, covering it completely. Bake immediately, or freeze. Preheat oven to 500°F, positioning rack in center of oven. Bake until meringue is lightly browned and set, about three minutes. If baking the meringue from a frozen state, it may take one or two minutes longer. Using a wide spatula, immediately transfer onto plates and serve. Chocolate Chip Wheelies Yield: Approximately 36 cookies or 18 wheelies 1/2 cup all-purpose shortening 1/2 cup lightly salted butter 1/2 cup packed brown sugar 1/2 cup plus 1/3 cup granulated sugar 1/4 teaspoon salt 1 teaspoon baking soda 2 large eggs 1/2 teaspoon vanilla extract 3/4 cup bread flour or all-purpose 1 1/3 cup cake flour 1 2/3 cup semisweet chocolate chips 4 pints of your favorite Ice Cream Chocolate sprinkles Preheat oven to 390°F. Cream shortening, butter, brown sugar, granulated sugar, salt and baking soda until smooth, about one minute. Add eggs and vanilla to mixture and cream until all ingre- dients are incorporated. Add flour gradually and beat until well mixed. Stir in chips. Drop rounded tablespoons of dough onto cookie sheet and bake for approximately 10 minutes. Once cookies are cooled, place in freezer until frozen. After freezing, sandwich your favorite flavor ice cream between two chocolate chip cookies. Immediately roll the edge of the sandwich in chocolate sprinkles. Page 6 The Portland Skanner May 16, 2012
