Welcome back Foodies! It has been such an amazingly hectic year. Bob left for work in West Virginia and I stayed back in El Paso until we had a definite destination to move to. So after 9 months apart, he came and packed us up and trucked me and all the fur babies across country. Now for a while we are located in the little town of Weston, WV. This is probably one of the most beautiful and relaxing places we’ve been thus far. Rolling hills, green, green and more green. Our RV park in the historic Hackers Creek area and the creek runs through the park. The sound of the bubbling water is so relaxing and peaceful.
Well even though I haven’t had the time to write, taking care of all the critters by myself and working full time left precious little time to be literary BUT I have been cooking up a storm so look out folks, lots of good and fun stuff. I’m also not working as much out here, and have ingredients in the pantry to start on Halloween and Fall goodies!.
But we are technically, still in summer and what is summer without ice cream right. This desert is a “Throwback Thursday” creation.
As a baby boomer, I grew up in the supper club era; we dressed up, mom and I in dresses, Dad always in a suit and my pesky little brother dressed in some adorable little man outfit. I still don’t know why we had to drag him along everywhere anyway.
Dinner was an event, cocktails, appetizers, salad bar; oh the salad bar, but that’s another story for a later date. After the main course there was dessert. In those days, desert was typically included with the meal, usually a dish of ice cream or a piece of pie or cake.
One supper club used to have BAKED ALASKA, you remember, the white cake with ice cream that was covered in meringue and baked to a shimmering light golden brown.
I was making ice cream one afternoon and reminiscing about the good old days and thought why not experiment. I had an angel food loaf cake and a meringue mix ( yes, I cheated, but it’s so humid here, real egg whites would weep quickly )
My favorite flavor combination is Raspberry and Lemon so it made sense that it would be the perfect pairing of a fresh ice cream bursting with bright flavor and soft cake enrobed in the glistening, silky meringue.
As I said, I used a meringue mix, you can find it in the baking section at your local store or in the cake decorating area of the craft area or Walmart. Of course to make it with egg whites would be the old fashioned way, but either option is perfectly acceptable.
You can put your cake under the broiler to brown, but if you have a Creme’ Brule torch, go ahead and use that. This is my favorite kitchen toy. Besides who doesn’t like the idea of firing up a flaming torch and ” burning ” something!
RASPBERRY LEMONADE BAKED ALASKA
Let the kids pick their favorite flavors to change it up!
Maybe a mimosa with this for brunch!
