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How To make Alaskan Blueberry Coffee Cake
1 1/2 c All-purpose flour
3/4 c Sugar
2 1/2 ts Baking powder
1 ts Salt
1/4 c Vegetable oil
3/4 c Milk
1 Egg
1 1/2 c Blueberries (I use fresh,
-but imagine frozen would -work) 1/3 c All-purpose flour
1/2 c Brown sugar, firmly packed
1/2 ts Cinnamon (or more to taste)
1/4 c Firm butter (1/2 stick)
Appearing In: The American Country Inn and Bed & Breakfast Cookbook, Volume One. From: Heavenly View Bed and Breakfast, Anchorage, Alaska In a medium mixing bowl, blend together 1-1/2 cups flour, sugar, baking powder, salt, oil, milk, egg and 1 cup blueberries. Beat thoroughly for 30 seconds and
spread in a greased round 9x1-1/2-inch pan or an 8x8x2-inch pan. Combine 1/3 cup flour, brown sugar,
connamon and butter. Sprinkle over batter and top with the remaining berries. Bake in a 375 degree oven for 25 to 30 minutes, until done. Don't overbake. Serve
warm with butter or honey. Serves 8. Sonya's note: If I remember correctly, this takes a bit longer to bake than what is in the instructions, but it is worth the wait!
How To make Alaskan Blueberry Coffee Cake's Videos
Baked Alaska – Bruno Albouze
The baked Alaska (Omelette Norvégienne) is one of the restaurant's fave dessert. Learn how to make it the right way❄️????
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GRAHAM FLAN ICE CREAM CAKE
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INGREDIENTS
(1st layer/Ice Cream )
410ml Kremdensada (chilled)
200g Crushed Graham.
(2nd layer)
1 tsp jelly powder.
1 cup water.
380ml evaporated milk
150ml condensed milk.
5 egg yolk.
1 tsp vanilla extract.
(3rd layer)
2 tbsp sugar
1/4 cup water
Grated Cheese
1tsp dissolve cornstarch
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Patok na negosyo 2020 with amazing dessert with your kuya J✨
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Learn how to make a homemade Baked Alaska Recipe. A perfect dessert idea for your holiday table!
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BETH'S BAKED ALASKA RECIPE
Serves 8
To Purchase The Kitchen Torch Click Here:
FOR THE BROWNIES: (Watch Video Here:
4 oz (112 g) semi-sweet chocolate
12 oz (336 g) bittersweet chocolate
1 tbsp (15 ml) vanilla extract
½ tsp (2.5 ml) instant coffee
1 cup (240 g) of unsalted butter
4 eggs
1 cup (200 g) of sugar
¾ cup (90 g) of flour
½ tsp (2.5 ml) salt
½ tsp (2.5 ml) baking soda
2 tbsp (30 ml) Powdered Sugar for garnish (optional)
FOR THE CANDY CANE ICE CREAM:
1.75 qt vanilla ice cream
2/3 cup (160 ml) crushed candy canes
FOR THE MERINGUE:
6 Egg Whites
1 ½ cups ( 300 g) sugar
½ tsp (2.5ml) cream of tartar
METHOD:
For the Candy Cane Ice Cream, mix 1.75Qt of soften vanilla ice cream with 2/3 cup of crushed candy canes. Once combined transfer back into the tub and allow to freeze back up over night.
The day before, make the brownies and mix the ice cream. Both need time to set.
FOR THE BROWNIES:
Preheat oven to 375F. (190 C)
Melt chocolate and butter in a sauce pan on low. Add vanilla and instant coffee, stir to combine. Allow to cool slightly.
In a small bowl combine flour, baking soda and salt.
Beat eggs and sugar together until smooth. Add chocolate mixture and beat until smooth. Then add flour mixture, beat until smooth.
Transfer into a 11 x 16 x 1 pan, lined with parchment paper. Pour batter into pan, and smooth with a spatula.
Bake 10-15 mins. Allow to cool for at least 30 mins to 1 hour. Place in fridge to firm up.
To serve. 1 hour before serving remove brownies from the fridge to rise to room temperature.
Cut out brownies with a 2 1/2 biscuit cutter place on a metal sheet pan.
Whisk up the meringue until stiff. Set aside.
Place 1 scoop of candy cane ice cream on each brownie. Top with swirls of meringue until covered. Make decorative peaks
Brown each Baked Alaska with a kitchen torch transfer to plate and serve!
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How To Make A Lemon Blueberry Layer Cake: Keep Calm And Bake
Here's how to make a lemon blueberry layer cake. Yummy! Full ingredients & method:
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