• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Baked Alaska and Variations

  • Recipe Submitted by on

Category: Desserts

 Ingredients List

  • 1/2" around edge free.
  • You can have Baked Alaska on short notice if you keep cake and ice cream on
  • hand in your freezer.
  • 1. Start heating oven to 450ø F. For cake base, choose one of Alaskas
  • below. Set cake base on brown paper (1/2" larger than cake) on cookie
  • sheet.
  • 2. Make meringue: With egg beater or electric mixer, beat 3 egg whites
  • until they stand in peaks when beater is raised. Slowly add 6 tablesp.
  • granulated sugar, beating until stiff and glossy.
  • 3. Quickly fill or top cake base with 1 qt. very firm ice cream as directed
  • below. Quickly cover ice cream and base completely with meringue. If
  • desired, sprinkle with slivered almonds, shaved chocolate, or shredded
  • coconut. Bake 4 to 5 min., or until delicate brown.
  • 4. Remove Alaska from oven at once. Slip 2 spatulas between Baked Alaska
  • and paper. Transfer Alaska to chilled serving dish. Garnish with canned
  • peach slices, berries, etc. Serve at once.
  • P.S. To serve ablaze, pour bit of lemon extract on 3 sugar cubes; set on
  • meringue; light; carry to table.
  • SURPRISE ALASKA: Make trough in 9" tube spongecake, leaving 3/4"-thick
  • shell (see cutting directions for Frozen Angel, above). Fill trough with
  • ice cream.
  • IGLOO ALASKA: Use bakers' spongecake layer. Pile ice cream on top, leaving
  • BROWNIE ALASKA: Use panful of uncut brownies. Top brownies with brick ice
  • cream.


Recipe via Meal-Master (tm) v8.05

Title: Baked Almond Catfish
Categories: Fish/shellf
Yield: 4 Servings

<Fred Peters>

1/2 cup whole almonds, toasted 3 Tbl cornmeal 2 Tbp grated
Parmesan cheese 2 Tbl fresh parsley, chopped 1 Tbl flour Salt and
freshly ground black pepper, to taste 2 Tbl fresh lemon juice 2
pounds catfish fillets Parsley sprigs and lemon wedges, for garnish

Grind the almonds and combine with the cornmeal, Parmesan cheese,
flour, salt and pepper. Sprinkle the lemon juice over the catfish
and coat the fillets thoroughly with the almond mixture. Place the
fillets on a baking sheet and bake at 400F for 8 minutes, or until
cooked through. Serve immediately.

NOTE: These sweet catfish fillets in a crunchy almond crust can be
accompanied by rice tossed with peas and asprinkle of lemon zest.

Makes 4 servings.

Nutrients per Serving: 358 Calories, 45 g Protein, 10 g Carbohydrate,
15 g Fat, 2 g Saturated Fat, 106 Mg Cholesterol, 252 mg Sodium.

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