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