Wednesday, November 24, 2010

Triple Layer Mold

Here's the magnificent mold I will be presenting for Thanksgiving dinner tomorrow... funny they always ask me to bring Jell-O... It's a triple layer mold.



The top layer is almond gelatin:
3 packages gelatin
1/2 cup sugar
1 T. almond flavoring
2 cups boiling water.
Mix all until dissolved. Pour half of your gelatin into your mold and let it chill until partially set. Then arrange fruit, pour in remaining gelatin. Chill.

Middle layer:
1 package lemon Jell-O
1 package gelatin
1/2 jar coconut gel
1/2 cup coconut gel liquid
1 1/2 cups boiling water
2 T. condensed milk
Mix all until dissolved. Chill until partially set. Pour in mold. Chill.

Bottom layer:
2 packages orange Jell-O
1 package gelatin
4 cups boiling water
mandarin oranges
4 T. condensed milk
Mix all until dissolved. Chill until partially set. Pour in mold. Chill until firm.

Enjoy!
T

Saturday, October 30, 2010

Dutch Jelly

I know, I've been a Jell-O making slacker the past few months. But one of these days I'll get caught up, and until then I've got Dutch Jelly! Recently my friends went on a trip to Amsterdam and brought me back all types of Dutch and European jelly and puddings! Thanks! Here's the first one I've tried complete with the poorly translated instructions.



1: Bring a half liter water to cook.

2: Joint the contents of the bundle and rudder these by the ebullient water to that the powder has been entirely solved.

3: The pudding in haircuts or in an already too high pudding form does not pour.

4: Late the jelly pudding cool down and place these afterwards at least 2 hours in the frigidaire.

Tip: YOU get a nice fresh dessert by the haircuts or the pudding form strawberries or other fresh fruit to fill. Furthermore you follow above construction manner.



Enjoy!
T

Thursday, August 19, 2010

Blackberries 'n Cream Mold


One thing I love about this time of the year, is that there are blackberries growing along every country road and in every empty lot. They are just waiting there, ripe for the picking. This year I stole them from the used car lot behind the apartments. I have to admit that this is the first thing I have ever stolen from a used car lot, and they certainly are delicious!

Here's the recipe:
1 box of 6oz blackberry Jell-O
2 cups boiling water
Mix until dissolved. Pour a little into your mold and arrange blackberries. Chill until set. Pour a little more into the mold and chill until nearly firm. Add...
1 can of condensed milk
...to the remaining Jell-O. Chill until very thick but not set, for those of you who make pudding I would describe this as "trace." Fold in blackberries and pour into mold. Chill until firm.

Cheers!
T

Saturday, July 31, 2010

Strawberry Coconut Cake


This recipe was a request from Zack. It is an excellent selection, thanks!

(It reminds me of a giant pink snow ball!)


I pretty much followed this recipe word or word, but I wished I had mixed it for about five minutes longer. The gelatin makes it nice and fluffy, so the cake turns out supper moist. I used a strawberry Jell-O mix with white cake mix, but I can also see lemon being delicious in a yellow cake mix, or raspberry in a chocolate cake mix for a swell red velvet cake. The coconut is also a nice addition to hide all my mistakes in frosting it. Overall I'd say this is an excellent quick and easy cake recipe.


Adding wax paper to the bottom of your cake pan really helps to keep it from sticking. I do this when I bake all my cakes.

This would also be good with sliced strawberries on top if you're not a coconut fan.

Enjoy!
T

Saturday, July 3, 2010

Fouth of July Jell-O


Wishing everyone a "sane and safe" 4th of July one day early... unless of course you're a pyromaniac... in which case I hope you enjoy tomorrow to the full extent... and mange to keep all your fingers in the process.
Enjoy!
T
I basically made a stained glass mold with whipped cream and stripes instead of chunks.
(Recipe Here)

Tuesday, June 22, 2010

The GSS Jell-O Mold Competition


Oh, I wish I lived near New York!
Unfortunately I don't, but if you do, than I highly suggest entering or at the very least attending The GSS Jell-O Mold Competition in Brooklyn New York. And if you're there be sure to check out the creation of my fellow Jell-O blogger The Jell-O Mold Mistress of Brooklyn, which I'm certain will be AMAZING! Check out the link to see what the created last year, and remember "Keep Calm and Wobble On!"
T

p.s. I know I've been a bad Jell-O blogger lately, but I'm working on Jell-O marshmallows and I don't want to post the series until they're complete. I'll also promise a post on "Glow in the Dark" Jell-O in the near future.

Saturday, May 15, 2010

Banana Nut Ring





And yet another delightful recipe from the 1963 "Joys of Jell-O" cookbook, the Banana Nut Ring. This one is simple and easy to make, plus there's nothing too dangerous in it like mayo or pimentos, it's just a straightforward, tasty recipe. I didn't switch it up too much, I did add some vanilla to the Jell-O and I used walnuts in stead of pecans, but I pretty much followed the recipe this time around. But next time I make it, I want to try it with banana flavored Jell-O.
Enjoy!
T

Thursday, April 8, 2010

Avocado Strawberry Ring

mmmm...
I really wanted to make this recipe in a ring, but I didn't want to make that big of a mold, since I was counting on not really liking it. But I must confess it's MUCH better than I thought it would be, espeically with the strawberries. In fact the strawberries are what make this mold so extremely tasty. Instead of throwing half of it away, I'll probably end up eating the whole thing. I guess it's not such a bad flavor combination after all. This recipe is also found in The Joys of Jell-O cookbook ©1963.
Enjoy!
T



Monday, March 22, 2010

Peach & Cheese Salad Mold

I apologize, I've been a very bad Jell-O blogger lately. But here I am, back at it again, with this delicious Peach & Cheese Salad Mold. Many of you may be thinking, this looks horrific, but actually, it's quite delightful. However, I'm one of those strange people who really likes cottage cheese and peaches for dessert, so this mold wasn't that much of a stretch for me. Anyhow I located this recipe from The Joys of Jell-O cookbook ©1963 and I've posted it below for you consideration.
ENJOY!
T



Monday, March 1, 2010

retro jello commercial time


Such a hard choice! But I do LOVE her glasses!
Enjoy!
T

Sunday, February 28, 2010

Turkish Delight

I've been trying to find the perfect Applets and Cotlets/Turkish Delight recipe for a very long time now, so I was ecstatic to see this recipe in my new 1943 Knox Gelatin Cookbook. I tried making an apple pate de fruit this Christmas, but it took FOREVER, and it was sort of a flop. It just didn't have the Applets and Cotlets texture I was looking for. This recipe, like my last, was also not exactly what I had in mind. This one tastes... well a lot like Jell-O, or more like a gummy candy with walnuts. They're very good, and they were really easy to make, they just weren't the traditional variety I had hoped for. Next time I think I'm going to try a cornstarch version like the recipe here.





For a change, I followed this recipe word for word. The only thing I did differently was grease my meat loaf pan with butter as a precaution, since this recipe has so much more sugar than what I normally use. But I don't think that it was necessary, since it came out of the pan quite easily. I also used fresh squeezed orange and lemon juice, no silly concentrates, this recipe needs the real thing.

The cover of my new 1943 Knox Gelatin Cookbook.


And if you're feeling brave you can try this Knox Butter Spread recipe. Make your butter go farther with milk, salt, and gelatin... I have a feeling this would be a very sorry substitute for the real thing. But perhaps if I'm bored one day, I'll give it a try.

Enjoy!
T

Tuesday, February 23, 2010

Strawberry Lemon Jell-O Mold





I based this Jell-O mold on the 1910 recipe for Lemon Jell-O with Strawberries. I had to add an extra layer of strawberry Jell-O to fill the mold, and I also ended up using condensed milk instead of whipping cream. But apparently it turned out pretty good, because it was completely gone at the potluck I took it too before I even had a chance to try it.

Enjoy!
T

Friday, February 19, 2010

Vintage Jell-O Boxes



I'm sure these are WAY past the expiration dates, but I'd LOVE to try them. Especially the "salad" flavored one. I wonder if "salad" flavor will ever make a come back?
For sale here and here from Retro Eclectica.
Enjoy!
T

Monday, February 15, 2010

retro jello commercial time


When IS Vegetables in Jell-O Week? I can't wait to make my Garden Patch Salad!
Enjoy,
T

Sunday, February 14, 2010

Jell-O Fruit Salad


...because one small banana just isn't enough.
T

Saturday, February 6, 2010

Orange Shortbread Tart



This recipe is basically adapted from Martha Stewart's Everyday Food recipe for "Fresh Orange and Yogurt Tart." Only, I didn't think her crust sounded that great, so I used shortbread instead. And since I don't like plain Greek yogurt, I substituted orange flavored yogurt instead. Also the next time I make this, I'm going to skip the plain gelatin and just use a box of orange Jell-O. With all those changes, it's a really delicious, simple and easy recipe:

Crust:
1/2 cup soft butter
1/4 cup powdered sugar
1 cup flour

Mix together and pat into a pie plate.
Bake at 375 degrees for about 7 minutes or until edges are very lightly brown.
Let this cool to room temperature BEFORE starting the filling. Otherwise your filling will set before it's time to pour it on top.
(This crust would also rock with some super finely chopped walnuts added to it, about a 1/4 cup.)

Filling:
2 packets of gelatin OR 1 – 3oz box of orange Jell-O
1/2 cup half-n-half OR 1/4 cup milk and 1/4 whipping cream OR 1/2 cup milk
2 – 6oz packages of orange OR vanilla yogurt
2 or 3 medium navel oranges

If you're using gelatin, sprinkle it over about 3T. cold water in a medium bowl, and let it blossom while you're boiling your cream. If you're using Jell-O don't worry about it.

In a small pan bring your cream or milk to a gentle boil. Don't just scald your milk, let it actually start to boil before you take it off. It will need to be hot enough to dissolve the gelatin. Just don't let it burn on the bottom.

Add your hot cream to your gelatin or Jell-O, and mix at least 2 minutes until dissolved.

Whisk in yogurt.

Pour over your cooled shortbread crust.

Slice the rind off of your oranges, and slice oranges into about 1/4 inch slices. Place on top. (I was hungry when I made this and ended up eating one of my oranges before I finished it. Unfortunately, it would have turned out better with more orange slices on top.)

And if you're feeling extra motivated you can make candied orange peel with your leftover orange peels.

Enjoy!
T

Sunday, January 24, 2010

Homemade Gummie Candies

mmm... Now you can make your own homemade gummie candies with Skip To My Lou's wonderful instructions here. I can't wait to try this one.




Photos by Skip To My Lou.

and if you're wondering what to do with all of your leftover gelatin packets you can try making your very own lick-n-stick stickers here!

Monday, January 11, 2010

Macaroon Velvet Jell-O Mold

I first saw this recipe in my 1910 Jell-O recipe book, then later in the 1931 Greater Jell-O recipe book and also in the 1963 Joys of Jell-O recipe book. And I figured if it's been in the Jell-O recipe book for over 60 years, it has to be a pretty good recipe.
Strangely, It's not in the 1975, The New Joys of Jell-O recipe book. I guess by then people had gotten tired of it, or perhaps people just didn't know what macaroons were anymore. But now that macaroons are once again gaining popularity, perhaps this recipe will be in style again. And since macaroons are one of my new favorite cookies, I decided to try this recipe with my hand full of leftover macaroons from Christmas.



I ended up using the 1931 recipe only I used strawberry Jell-O instead of cherry, I added 1 envelope gelatin, I decreased the amount of water by 1/4 cup and I toasted the almonds in 1T. of butter before I added them. Personally, I think it's the butter that made this recipe so good.

The 1910 Recipe:





The 1931 Recipe:




The 1963 Recipe:




Enjoy!
T

Wednesday, January 6, 2010

Squirrel Monkeys and Jell-O


(If there were sound...)
'Yeah! Feeding time!" "Look here he comes with the tray!" "Wait a minute... what's that on the tray? I've never seen anything like that before!" "Hey, all these perfectly good blue berries are stuck in this weird blue force field?!?" "What are they trying to feed us?!?" "Oh look! It's all wiggly and when I shake it really hard, some of those little blue berries fall out!" "I just need to rip it apart... Wait! Yours looks better!" "Slippery, Slipping... eek!" "But the berries are stuck!!!" "Hold on, I think... I think I can eat this stuff that the berries are stuck in!" "Hey, it's not that bad..."
Enjoy,
T

Sunday, January 3, 2010

Cherry Cola Jell-O Mold



This mold needed a lot of updating from the original recipe.
It is also the only one that I ever thought smelled gross.
Smells must really trigger memories, because this one reminded me of when I was a kid and my mom used to mix cherry cough syrup into cola to get me to take it. YUCK! Actually, I don't remember her doing that, but I can remember the taste, so she must have at some point. Luckily, this tastes nothing like that, it's actually very good. But I think I would modernize it a little bit more.
Here's the original recipe:

But I made mine as follows:
1 can cola
1/2 cup water
1 package 3 oz cherry Jell-O
1 envelope gelatin
1/2 cup chopped walnuts
1/2 cup chopped maraschino cherries
(I tried dates as suggested, but I would have preferred cherries.)

Bring water and half a can of cola to a boil. Mix cherry Jell-O with gelatin in a glass bowl. Pour in boiling cola and water and mix until the gelatin is dissolved. Mix in the other can of cola. Chill until slightly thickened. Fold in nuts and cherries. Chill until firm and unmold. Makes about 3 cups.

Enjoy!
T