Double Strawberry Baked Alaska- Million Dollar Finalist Recipe
Updated: January 7, 2009
Carolyn Shlens of Seymour is one of 100 finalists in the "Cooking for Two" category in the 2006 Pillsbury Bake Off.
Shlens needs local help to win. The more votes she receives, the better chance she has at winning an extra $10,000. People who vote for her have a chance to win too. You can vote at pillsbury.com/bakeoff under the Cooking for Two category, for her Double-Strawberry Baked Alaska.
She`ll travel to Florida as part of the contest, and her recipe will be published in a cookbook in grocery stores out Tuesday, January 17th.
The finalist recipe:
Double Strawberry Baked Alaska
2 Pillsbury® Ready to Bake!™ Big Deluxe Classics® refrigerated white chunk macadamia nut cookies (from 18-oz package)
1 cup strawberry ice cream
1 cup Cascadian Farm® organic frozen strawberries (from 10-oz bag), partially thawed
2 tablespoons seedless strawberry jam
2 egg whites (3 to 4 tablespoons)
1/4 cup granulated sugar
1/8 teaspoon vanilla
1 tablespoon Hershey®`s chocolate syrup
2 Hershey®`s Kisses® milk chocolates (do not unwrap)
Heat oven to 350°F. Place cookie dough rounds 2 inches apart on ungreased cookie sheet. Bake 14 to 18 minutes or until edges are golden brown. Cool 3 minutes; remove from cookie sheet. Cool completely, about 15 minutes.
Place 1/2 cup ice cream on top of each cookie; place 4 to 5 inches apart on same cookie sheet. Cover loosely; freeze until hardened, at least 1 hour 30 minutes or until serving time. Meanwhile, in small bowl, mix strawberries and jam; refrigerate.
To serve, heat oven to 450°F. In small bowl, beat egg whites with electric mixer on high speed until foamy. Gradually beat in sugar until stiff peaks form. Beat in vanilla. Spread egg white mixture over ice cream on each cookie, covering ice cream and cookie edge completely.
Bake 4 to 6 minutes or just until meringue is lightly browned. Immediately remove from cookie sheet; place on individual dessert plates. Place strawberries from sauce on side of each dessert; spoon sauce over tops. Drizzle chocolate topping over each; place wrapped candy drop on each plate. Serve immediately.
