Directions: |
Directions:Preheat oven to 400. Sterilize flowerpots by boiling. Dry pots. Place a piece of plain yellow cake in the bottom of each pot to cover the hole in the bottom. Add ice cream or sherbet to pots until three-quarters full. In the middle of each pot force a large ice cream soda straw, and cut off even with the top of the pot. Pile meringue around the inside of the pot, leaving space over the soda straw open.
Bake at 400 degrees until the meringue turns brown (about 5 minutes). Insert fresh flowers in the soda straw. For a holiday look, use holly and red roses or carnations.
Meringue Directions:
Beat the egg whites until foamy before slowly adding the sugar, beating well after each addition. Beat until shiny and stiff, but not dry. Fold in vanilla. Each flowerpot requires about a third of a cup of meringue. |
Personal
Notes: |
Personal
Notes: Another Helen Corbitt gem. The first time I had this delightful dessert, I was about 9 yrs old. A friend from school invited me to spend the night and celebrate her birthday with her and the family. We went to church on Sunday morning and afterwards, we had dinner at Green Pastures restaurant. Being just a child, the fact that we were dining at such famous and stylish restaurant went over my head, but I do remember the fancy real linen napkins, all the forks and different glasses, strange new tastes, charm school manners, and these flower pots for dessert. Mine had a real pink rose stuck in the top! The next time I was treated to a Flower Pot Alaska, was at a banquet at The Little River Mercantile restaurant in Little River, Texas. They were brought out on silver trays alit with sparklers tucked into the straws. Spectacular Presentation!!! Quite tasty too!
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This recipe for Flower Pots (Individual Baked Alaskas) is from