Beat egg whites until foamy. Gradually add sugar and beat until stiff peaks form. Set aside. Quickly invert bowl of ice cream over cake. Remove bowl and foil. Quickly spread meringue over ice cream and brownie, sealing meringue to cutting board or paper. Return to freezer for at least 30 minutes.
Just before serving, preheat oven to 500F (260C). Bake about 3 minutes, until meringue is browned. Cut in wedges with a knife dipped in water. Refreeze leftover Brownie Alaska, if desired. Makes 10 to 12 servings.
CHEWY CHOCOLATE COOKIES
Crown each one with a nut.
1/4 cup butter or margarine, melted
2 eggs, slightly beaten
1/4 cup water, more if needed
2-1/4 cups BROWNIE MIX, page 14
1/2 teaspoon baking soda
3/4 cup all-purpose flour
1 teaspoon vanilla extract
Walnut or pecan halves
Preheat oven to 375F (190C). Grease baking sheets. Combine butter or margarine, eggs and water in a medium bowl. Beat with a fork until blended. Stir in BROWNIE MIX, baking soda, flour and vanilla. Add additional water, if needed. Blend well.
Drop by teaspoonfuls 2 inches apart on prepared baking sheets. Put a walnut or pecan half in center of each cookie Bake 10 to 12 minutes, until edges are browned. Cool. Makes 36 cookies.
CHOCOLATE-CHIP COOKIES
Rich-chocolate flavor in every bite.
3 cups COOKIE MIX, page 30
3 tablespoons milk, more if necessary
1 teaspoon vanilla extract
1 egg
1/2 cup nuts or coconut
1 cup chocolate chips or sugarcoated chocolate candies.
Preheat oven to 375F (190C). Grease baking sheets. In a large bowl, combine COOKIE MIX, milk, vanilla and egg. Blend well. Stir in nuts or coconut and chocolate chips or candies.
Drop by teaspoonfuls onto prepared baking sheets. Bake 10 to 15 minutes, until golden brown. Makes 24 cookies.
ENERGY BARS
A crunchy snack to be enjoyed any time of the day.
1/2 cup dark-brown sugar, packed
1/2 cup light corn syrup
1/2 cup peanut butter
3-1/2 cups GRANOLA MIX, page 32
1/2 cup Spanish peanuts
Butter a 9-inch-square baking pan; set aside. In a saucepan, combine brown sugar and corn syrup. Cook and stir over medium heat until mixture comes to a boil. Remove from heat. Stir in peanut butter until blended. Stir in GRANOLA MIX and peanuts until coated.
Press into prepared pan. Cool to room temperature. Cut into 3” x 1” pieces. Makes 27 bars.
MOLASSES COOKIES
A soft, chewy and delicious cookie.
2 cups QUICK MIX, page 21
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 egg yolk
1/2 cup molasses
Sugar
In a medium bowl, combine QUICK MIX, 1/4 cup sugar, cinnamon, ginger and cloves. Mix well. Combine egg yolk and molasses in a small bowl. Add to dry mixture. Blend well. Refrigerate at least one hour.
Preheat oven to 375F (190C). Lightly grease baking sheets. Shape dough into 1-1/2-inch balls. Place on prepared baking sheets. Flatten balls with the bottom of a glass dipped in sugar. Bake 8 to 10 minutes, until edges are browned. Makes about 30 cookies.
PEANUT-BUTTER COOKIES
A better peanut-butter batter.
3 cups COOKIE MIX, page 30
1/4 cup brown sugar, packed
1 teaspoon vanilla extract
2 eggs
1/2 cup chunky-style peanut butter
Variation
Peanut-Butter & Jelly Cookies—On baking sheets, make indentation with thumb in center of balls. Do not flatten. Fill with grape jelly.
Preheat oven to 375F (190C). Lightly grease baking sheets. Combine all ingredients in a medium bowl. Blend well. Shape dough into 1-inch balls. Place on prepared baking sheets and flatten with fork tines. Bake 10 to 12 minutes, until edges are browned. Makes 30 to 36 cookies.
SNICKERDOODLES
Soft when they’re warm—snappy when they’re cool!
2-1/2 cups COOKIE MIX, page 30
1/4 teaspoon baking soda
1 teaspoon cream of tartar
1 egg
2 tablespoons sugar
1 teaspoon ground cinnamon
Preheat oven to 400F (205C). In a medium bowl, combine COOKIE MIX, baking soda, cream of tartar and egg. Mix well. Combine sugar and cinnamon in a small dish.
Shape dough into 1-1/2-inch balls. Roll in sugar-cinnamon mixture and place 2 inches apart on unbuttered baking sheets. Flatten balls slightly. Bake 8 to 10 minutes, until lightly browned with cracked tops. Do not overbake. Makes about 24 cookies.
TROPIC MACAROONS
A tropical South Seas adventure in cookies.
2 cups COOKIE MIX, page 30
2 egg yolks
1 (8.5-oz.) can crushed pineapple, drained
1-1/4 cups shredded coconut, more if desired
Maraschino cherries, for garnish
Preheat oven to 350F (175C). Lightly grease baking sheets. In a medium bowl, combine COOKIE MIX, egg yolks, pineapple and coconut. Stir until well-blended. Drop by teaspoonfuls onto prepared baking sheets. Top with maraschino cherries. Bake 12 to 15 minutes, until edges are golden. Makes 30 to 36 cookies.
OUR FAVORITE CHEESECAKE
To guarantee a creamier texture, place a pan of water below cheesecake while it bakes.
Graham-Cracker Crust, baked, page 16
4 (8-oz.) pkgs. cream cheese, room temperature
1-1/2 cups sugar
4 eggs, beaten
4 teaspoons vanilla extract
2 teaspoons fresh lemon juice
2 teaspoons grated lemon peel
Sour Cream Topping, below
1 (21-oz.) can blueberry, raspberry, cherry or other fruit pie filling, if desired
Sour Cream Topping
1 cup dairy sour cream
1/4 cup sugar
1 teaspoon vanilla extract
Prepare Graham-Cracker Crust in springform pan, set aside to cool. Preheat oven to 325F (165C). Beat together cream cheese, sugar, eggs, vanilla, lemon juice and lemon peel until very smooth. Spoon into cooled crust in springform pan. Place in preheated oven and bake 1 hour 10 to 1 hour 20 minutes.
Prepare Sour Cream Topping. Spread topping on cheesecake and continue to bake 7 to 10 more minutes or until topping is set. Cool. When completely cool cover with plastic wrap and refrigerate 8 to 24 hours. To serve, remove pan side. Top cheesecake with pie filling. Makes about 15 servings.
Sour Cream Topping
Combine sour cream, sugar
