BROWNIE MINT

BAKED ALASKA

                * ½ cup, crushed candy canes

                    * red food coloring

                    * 3 pts. vanilla ice cream, softened, divided

                    * 1 pkg. (18 oz) brownie mix, refrigerated

                    * 1/4 cup, dried egg whites

                    * 3/4 cup, warm water

                    * ½ cup sugar

                              Additional candy canes, optional

1½-qt. bowl (8" diameter); line with plastic, overhanging bowl edge 3".

In mixing bowl:

Stir: crushed candies + food coloring + 2 pts. ice cream to tint pink.

Spread 1 cup of mixture in bottom 1^st bowl.

Freeze until firm. (45 minutes)

Freeze remaining peppermint ice cream until 5 minutes before needed.

Meanwhile:

Preheat oven to 350 degrees F.

Coat bottom 8" round cake pan with coking spray

Break brownie dough into pieces

Arrange in bottom pan: press together

Bake: 25-30 minutes (toothpick test in center - moist crumbs clinging)

Cool: 20 minutes

Remove from pan: cool completely on rack.

Spread remaining vanilla ice cream over peppermint ice cream

Freeze until firm: 45 minutes

Then: spread remaining peppermint ice cream over vanilla layer.

Place brownie over ice cream, press firmly

Cover tightly,

Freeze until ready to serve – up to one month easily.

When ready to serve!

Position oven rack 8" - 10" from heat source

Preheat broiler.

Beet: at slow speed, egg whites with warm water 2 minutes

Increase speed to high.

Beat until foamy; 1-2 minutes

Reduce speed to low; gradually beat in sugar.

Increase speed to high, beat until stiff, 5 minutes

Uncover brownie and invest bowl onto baking sheet

Remove bowl, peel off plastic wrap.

Spread .meringue over ice cream & brownie

( to cover completely and seal to platter.

Broil until lightly browned; 3 - 5 minutes, (watch constantly)

Gently loosen edge of meringue from pan

Transfer to serving plate.

         Garnish with candy canes, if you so desire.

WOMAN’S WORLD 11/11/03

Ingredients:

• 1 - 9" pie shell
• 3 cups rhubarb, chopped
• 1 egg
• 1 cup sour cream
• 1 Tbsp. cornstarch
• ½ Tbsp. cinnamon
• 1 1/4 cup sugar.

Method:

Preheat oven: 425 degrees F.

Place rhubarb in shell evenly

Bake: 15 minutes

Beat egg well.

Add: other ingredients to egg

Pour evenly over rhubarb pie

Reduce heat: 375 degrees F.

Bake: 40-45 minutes (till done)

LEMONY BLUEBERRY CHEESE TART

Blueberries at their summery best in tart.

Blueberries may be described approvingly as nutrient-dense, and low-calorie, but most of us are just pleased that at the peak of their season they taste so juicily good. Fresh fruit can be a no-work dessert eaten as is, sprinkled with sugar, drizzled with cream. Yet it takes only a little more work to turn the fruit into a seemingly dressed-up dessert as in this blueberry cheese tart

You can buy the pie crust ready made, and the lemon curd, too. But the creamy curd, a smooth, thick sauce sold in the jams and jellies sections of supermarkets, is simplicity itself to make and the homemade version has a taste as fresh as the berries.

(Preparation 10 minutes, baking and cooling 20 minutes, chilling time 2 hours)

Ingredients

• 9-inch frozen pie crust, thawed
• 8-ounce container (1 cup) mascarpone cheese,
• or 8-ounce package cream cheese, softened
• 5 T. lemon curd (recipe follows)
• 2 cups fresh blueberries

Method:

Preheat oven to 375 F.

Press the pie crust into a 9-inch tart pan with removable bottom, or leave in the original aluminum pie tin. With the tines of a fork, pierce the bottom and sides.

Bake until lightly browned, about 10 minutes; refrigerate until cool, about 10 minutes.

In a small bowl, stir together cheese and 3 tablespoons of the lemon curd until smooth. (If mixture is too thick to spread, stir in a small amount of milk.)

Spread mixture in the bottom of the cooled tart shell.

In a medium-size bowl, gently stir the blueberries and the remaining 2 table-spoons lemon curd until thoroughly com- bined.

Spoon the blueberries evenly over the mascarpone layer.

Cover and chill 2 hours

To serve, remove the sides of the tart pan, if used; cut into wedges.

Makes 8 servings.

Ingredients:

• 3 large eggs plus 1 egg yolk
• 1 cup sugar
• 1 stick (4 ounces) unsalted butter, cut in pieces
• 2 teaspoons finely grated lemon peel (yellow part only)
• ½ cup fresh lemon juice

Method:

In the top of a large double boiler, lightly whisk eggs, yolk and sugar; stir in the butter, lemon peel and juice.

Place pan over simmering water over medium-low heat; cook, stirring frequently, until thick, about 20 minutes.

Strain and cool.

Refrigerate or freeze leftovers for another use.

Makes 21/4 to 2½ cups.

(Blueberry recipe created for AP by the U.S. Highbush Blueberry Council)

Makes 3 ½ dozen cookies.

Ingredients:

• 1 cup, soft baking butter with Canola oil
• 3/4 cup, sugar
• 1 tsp. almond extract
• 2 cups. all-purpose flour
• ½ tsp. baking powder

Glaze:

• 1 ½, cups powdered sugar
• 1 tsp, . almond extract
• 4-5 tsp. water
• Sliced almonds<.LI>

Method:

(1) Heat oven to 400 F.

(2) Combine all cookie ingredients in large mixer bowl.
Beat at medium speed, scraping bowl often, until creamy
Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets.
Flatten balls to 1/4-inch thickness with bottom of buttered glass dipped in sugar.

(3) Bake 7 to 9 minutes or until edges are very lightly browned. Cool 1 minute; remove from cookie sheets. Cool completely.

(4) Stir together all glaze ingredients (except almonds) with wire whisk in small bowl.

(5) Decorate cooled cookies with glaze and almonds as desired.

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