tag:blogger.com,1999:blog-63527823627829000312024-02-07T15:11:05.587-08:00The Joys of JelloTheresa Rohrerhttp://www.blogger.com/profile/11632846845046577754noreply@blogger.comBlogger131125tag:blogger.com,1999:blog-6352782362782900031.post-69921539511175113752017-04-16T10:54:00.001-07:002017-04-16T11:41:06.859-07:00Easter MoldThis one just turned out too perfect not to share.<br />
Happy Easter!<br />T<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpoLsXAaaNbzQ9GbkPt6UzWI0GeTT1cKq7GBP52GIyQmXE8Nbei-yKZuk6-Pr2mx8-MUTLT-VHHSucfGp5818PwVpgaaoldkIGwpaleSCwvn2a_Vb0uVSpdpEdIJZO6g3MXTSWNp3UZ2ct/s1600/IMG_20170416_104830.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpoLsXAaaNbzQ9GbkPt6UzWI0GeTT1cKq7GBP52GIyQmXE8Nbei-yKZuk6-Pr2mx8-MUTLT-VHHSucfGp5818PwVpgaaoldkIGwpaleSCwvn2a_Vb0uVSpdpEdIJZO6g3MXTSWNp3UZ2ct/s400/IMG_20170416_104830.jpg" width="400" /></a></div>
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HOW IT'S DONE:<br />
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<i><b>Ingredients:</b></i><br />
13 envelopes plain gelatin.<br />
1 (3 oz.) box of strawberry Jello<br />
1 can condensed milk<br />
1 cup sugar<br />
vanilla or other flavor of your choice<br />
food coloring<br />
water<br />
<br />
<i><b>Flowers first:</b></i><br />
Dissolve 2 envelopes plain gelatin in 1 cup boiling water for 2 minutes.<br />
Add 1 tablespoon condensed milk and a drop of vanilla.<br />
Divide into four parts, and add a drop of food coloring, making four different colors.<br />
Spray a silicon ice cube tray with cooking spray. (I used a flower mold.)<br />
Fill with colored gelatin and let set in refrigerator until firm, at least 15 minutes.<br />
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<i><b><br /></b></i>
<i><b>Clear layer second:</b></i><br />
Allow 5 envelopes of plain gelatin to "blossom" in 1 cup cold water.<br />
Add 3 cups boiling water, stir until completely dissolved, about 3 minutes.<br />
Add 1 cup sugar and a 1/2 teaspoon of vanilla, (I added a drop of peach flavoring to mine.)<br />
Stir until dissolved, about 1 minute.<br />
Pour half of clear gelatin into bundt pan.<br />
Chill bundt pan in refrigerator for about 10-15 minutes, until it's set.<br />
DO NOT CHILL OTHER HALF.<br />
Remove flowers from mold.<br />
Arrange the flowers (face down) onto your clear layer.<br />
Pour remaining clear gelatin around flowers, chill until set.<br />
If the other half of the clear gelatin (that has been not chilling) has set too much to pour around flowers, add a 1/4 cup of boiling water and stir for 2 minutes until dissolved. Don't pour hot gelatin onto the next layer. Wait until it's luke-warm.<br />
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<i><b>White third layer:</b></i><br />
Allow 4 envelopes of plain gelatin to "blossom" in 1/2 cup cold water.<br />
Add 2 cups boiling water, stir until completely dissolved, about 3 minutes.<br />
Add 3 tablespoons condensed milk and a 1/2 teaspoon of vanilla.<br />
Chill until cool enough to pour onto next layer. About 10-15 minutes or until luke-warm.<br />
Pour onto into bundt pan and chill until set.<br />
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<i><b>Last pink layer:</b></i><br />
Dissolve 1 (3oz.) box of strawberry Jello with 2 envelopes of plain gelatin.<br />
Stir for 3 minutes. Add remaining condensed milk, about 4 tablespoons.<br />
Chill until cool enough to pour onto next layer. About 10-15 minutes or until luke-warm.<br />
Pour onto into bundt pan and chill until set.<br />
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<br />Theresa Rohrerhttp://www.blogger.com/profile/11632846845046577754noreply@blogger.com0tag:blogger.com,1999:blog-6352782362782900031.post-22744419995065302732011-12-31T11:38:00.000-08:002011-12-31T11:58:59.380-08:00Turkish Delight Take Two<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXsJceY2-tgAUMD4chv2Qa8b6yO42cSoXzreyvgeLjiIFAIEN_BYjKG5w3LBXsTYFcthyGqlQ1gF91V9EHAO2ayyocTvVE4gEkeyqoAcmrOF2PgcFg0_0Kj93YDk7-j77Z46Y8R-k-1-1R/s1600/turkishdelight2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 299px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXsJceY2-tgAUMD4chv2Qa8b6yO42cSoXzreyvgeLjiIFAIEN_BYjKG5w3LBXsTYFcthyGqlQ1gF91V9EHAO2ayyocTvVE4gEkeyqoAcmrOF2PgcFg0_0Kj93YDk7-j77Z46Y8R-k-1-1R/s1600/turkishdelight2.jpg" alt="" border="0" /></a><br />This isn't technically a Jell-O recipe, but since I posted my <a href="http://joysofjello.blogspot.com/2010/02/turkish-delight.html">last version of Turkish Delight from the Knox Gelatin Cookbook here;</a> I thought I'd post this one on the blog as well. This is the cornstarch variety, and a more traditional recipe. I tried it for Christmas this year, and it was good. (I made them rose and orange flavored.) But it's still not exactly what I'm looking for. This recipe was fairly easy, but it took FOREVER!!! I let them sit and dry nearly a week before covering them in the sugar mixture. It also required a LOT of stirring. My hands were actually sore from all the stirring before it was done. Overall, they were quite delicious, but next time I think I'll try a pectin based recipe. The cornstarch variety seemed too starchy.<br /><a href="http://mideastfood.about.com/od/dessertssweetspastries/r/turkishdelight.htm">I found my recipe here.</a><br />Enjoy!<br />TTheresa Rohrerhttp://www.blogger.com/profile/11632846845046577754noreply@blogger.com0tag:blogger.com,1999:blog-6352782362782900031.post-20570092297284285112011-12-23T21:55:00.001-08:002011-12-31T11:37:08.300-08:00Christmas MoldsHere are the molds I made for the office party at work. I have a three layer Jell-O mold with plain cherry, vanilla gelatin, and lime with pears. The other mold is an orange peach agar mold for the vegetarians at work.<br />Enjoy!<br />T<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-5T397-jO8RE/TvVqCises_I/AAAAAAAAHcM/xX0AAnjFewQ/s1600/christmas_mold.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 322px; height: 400px;" src="http://4.bp.blogspot.com/-5T397-jO8RE/TvVqCises_I/AAAAAAAAHcM/xX0AAnjFewQ/s400/christmas_mold.jpg" alt="" id="BLOGGER_PHOTO_ID_5689570296158139378" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMhly-HJEhtim0qrf5s_rEA5vV8uq-GWIAxI6dDNe4CO4oxsdnutw6VdL8cgjBcASCuhutiWSmsabAXlpXhoLeDptowlvSXRQ4ri9ogr8R6t5elRHjkWZlbfjlEEr65uL6MaAzIjcKV8zo/s1600/agar_orange.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMhly-HJEhtim0qrf5s_rEA5vV8uq-GWIAxI6dDNe4CO4oxsdnutw6VdL8cgjBcASCuhutiWSmsabAXlpXhoLeDptowlvSXRQ4ri9ogr8R6t5elRHjkWZlbfjlEEr65uL6MaAzIjcKV8zo/s400/agar_orange.jpg" alt="" id="BLOGGER_PHOTO_ID_5689570291140652018" border="0" /></a>Theresa Rohrerhttp://www.blogger.com/profile/11632846845046577754noreply@blogger.com0tag:blogger.com,1999:blog-6352782362782900031.post-58056806984401096782011-11-24T13:37:00.000-08:002011-11-24T13:55:07.998-08:00Three Thanksgiving Molds<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg094l1WBDvh4dSJ1IXswd9UwFnenrhRKagpUXLlIfVK0PCiH44zrrV4qxQiS9GX6AT9sCCWdgwAHuWbrtyXzD3XBoK0tltu3v-EsBRqiCoHN1O-umGeEsCTnBY4qP0SvNIE55WuIGQlw8X/s1600/three_molds.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 290px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg094l1WBDvh4dSJ1IXswd9UwFnenrhRKagpUXLlIfVK0PCiH44zrrV4qxQiS9GX6AT9sCCWdgwAHuWbrtyXzD3XBoK0tltu3v-EsBRqiCoHN1O-umGeEsCTnBY4qP0SvNIE55WuIGQlw8X/s400/three_molds.jpg" alt="" id="BLOGGER_PHOTO_ID_5678684066255216306" border="0" /></a><br />To make up for the fact that I haven't made any Jell-O in a couple months now. I've made THREE molds for Thanksgiving. I just hit the wall with Jell-O eating. I still LOVE to make them. But I just couldn't eat that much Jell-O all by myself. I ended up wasting it. So I took a Jell-O sabbatical, and now I have returned with renewed Jell-O making vigor!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-k2lHviwEuO0/Ts656Aj1jDI/AAAAAAAAHYU/MMRKOTMYeiA/s1600/mold1.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/-k2lHviwEuO0/Ts656Aj1jDI/AAAAAAAAHYU/MMRKOTMYeiA/s400/mold1.jpg" alt="" id="BLOGGER_PHOTO_ID_5678680586394635314" border="0" /></a>Here is another crown Jell-O mold, only I prefer the <a href="http://foodlibrarian.blogspot.com/2011/11/broken-glass-jello-bundt-day-24-of-food.html">Food Librarian's version</a>, to the Joys of Jell-O version.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiP88DRoGXRovfhqqNy-mLFtnF7hL-vcXVlSkaJEVbabe5dk-6OZVISq2eem74gDCKtwWv6qVz7QFerOzKbz4coFIipThFZoWxBA9BAubcKLZr8Mx6O0HkjAaZbPTo7VJLERckLDMdUq_A/s1600/mold2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiP88DRoGXRovfhqqNy-mLFtnF7hL-vcXVlSkaJEVbabe5dk-6OZVISq2eem74gDCKtwWv6qVz7QFerOzKbz4coFIipThFZoWxBA9BAubcKLZr8Mx6O0HkjAaZbPTo7VJLERckLDMdUq_A/s400/mold2.jpg" alt="" id="BLOGGER_PHOTO_ID_5678680583942624690" border="0" /></a>And here is a recipe I made up on my own. You take 1 (3oz.) package apricot Jell-O and 1 envelope plain gelatin and dissolve in 1 cup boiling water. Then you add 1/2 can of condensed milk and a few drops of almond flavoring. Let chill until slightly thick. Add 1/2 can pineapple tidbits, 1 small can of mandarin oranges, and about 1/2 cup slivered almonds. Beat into Jell-O mixture with electric mixer. Whip until light and frothy. Pour into mold and chill until set.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/--ivaoTBLMyQ/Ts6559zr95I/AAAAAAAAHX8/n1web2d31SE/s1600/mold3.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/--ivaoTBLMyQ/Ts6559zr95I/AAAAAAAAHX8/n1web2d31SE/s400/mold3.jpg" alt="" id="BLOGGER_PHOTO_ID_5678680585655809938" border="0" /></a>And here is a boring plain red Jell-O lobster. Because some people like their Jell-O pure and unadulterated.<br /><br />Happy Thanksgiving!<br />TTheresa Rohrerhttp://www.blogger.com/profile/11632846845046577754noreply@blogger.com1tag:blogger.com,1999:blog-6352782362782900031.post-77344692928489388462011-08-21T17:39:00.000-07:002011-08-21T17:48:10.866-07:00Jellied Fruit Mold<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZka8QmsWJqjT2Q3A_ZkeqfUHaqBOVcqPkJQp_WIw-RofMjjdvfpg4N7QDN3ulcjL_i9juwgCeayEAPvFdeixkRUsgNoG1PiimusixmdrhSUSgJmI-F2kulXOcoE75szQihacO7RU1wwzi/s1600/greaterjello_1931.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 140px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZka8QmsWJqjT2Q3A_ZkeqfUHaqBOVcqPkJQp_WIw-RofMjjdvfpg4N7QDN3ulcjL_i9juwgCeayEAPvFdeixkRUsgNoG1PiimusixmdrhSUSgJmI-F2kulXOcoE75szQihacO7RU1wwzi/s200/greaterjello_1931.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5643473998016233330" /></a>
<br />This recipe is from the 1930's, "The Greater Jell-O Recipe Book." As usual I can't quite follow a recipe as it's written out. For this one I substituted peaches for the pineapple, but otherwise I made it exactly how it is written. It turned out absolutely delicious! This is a nice easy one to try if you're new to making Jell-O molds.
<br />Enjoy!
<br />T
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbCuRbh5UOU_eoDEEwpQ7Wvubrms8GO3zVlBe5nWtm1h4HeSqHJUL3iwbOKNFh1ApSWIb8kje8KDIo-xOfHsssrF5ueYvXOqt53zq1yRKHz23t1VpwaVHvjXYRswjkRo9NRad8XM6fSiW6/s1600/jellied_fruit_mold.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbCuRbh5UOU_eoDEEwpQ7Wvubrms8GO3zVlBe5nWtm1h4HeSqHJUL3iwbOKNFh1ApSWIb8kje8KDIo-xOfHsssrF5ueYvXOqt53zq1yRKHz23t1VpwaVHvjXYRswjkRo9NRad8XM6fSiW6/s400/jellied_fruit_mold.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5643475020458255362" /></a>
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjATZUrsxgKULw2p-0Wp5ricVqr6ifDZqb95MIhm2Hvg8qDdSvorKedNZYHYJMkTejZ62N1Gdp8ZNjJgtW4Oz-ngCOVIWFONGOFclXXbs-Yh7S-3prsPzTarD5AAJUpXqastrfVtYMoChyM/s1600/jellied_fruit_recipe.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 397px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjATZUrsxgKULw2p-0Wp5ricVqr6ifDZqb95MIhm2Hvg8qDdSvorKedNZYHYJMkTejZ62N1Gdp8ZNjJgtW4Oz-ngCOVIWFONGOFclXXbs-Yh7S-3prsPzTarD5AAJUpXqastrfVtYMoChyM/s400/jellied_fruit_recipe.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5643474636963803330" /></a>
<br />Theresa Rohrerhttp://www.blogger.com/profile/11632846845046577754noreply@blogger.com0tag:blogger.com,1999:blog-6352782362782900031.post-26360507617703046132011-07-31T21:37:00.000-07:002011-07-31T21:54:00.844-07:00Mandarin Orange Gelatin DelightOriginally, this is the first Jell-O mold I ever tired making. It was the one that made me fall in love with Jell-O molds. And it's still one of my favorite recipes. It's from <a href="http://www.amazon.com/Betty-Crockers-Dinner-Cook-Book/dp/0764599011">Betty Crocker's "Dinner for Two"</a> cookbook. Of course I can never follow a recipe to the "t" so I always add an extra envelope of plain gelatin, and I threw the mandarin oranges into the Jell-O instead of serving them on the side. But still this recipe is great and you can't really go wrong. You can also try it with different flavors of Jell-O and icecream.<br />Enjoy!<br />T<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqG1c1L58mXXgZjzqOAEWRm73Z2Jbg4wXMngPXxh3a3yuKdTRxEZy2cWUZlKwAl3QjoLGub2nJSLzZfpm0s-kbCZgEtB4Spkuvz3eAW8J_hx9lTUhpF-LKRmBpdtlt6Iqz0tl_Khdx7rX8/s1600/mold1.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqG1c1L58mXXgZjzqOAEWRm73Z2Jbg4wXMngPXxh3a3yuKdTRxEZy2cWUZlKwAl3QjoLGub2nJSLzZfpm0s-kbCZgEtB4Spkuvz3eAW8J_hx9lTUhpF-LKRmBpdtlt6Iqz0tl_Khdx7rX8/s400/mold1.jpg" alt="" id="BLOGGER_PHOTO_ID_5635744281681126066" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3L4q-HUpSjS4OwCeeM1KT-7Hf8OwPDSKomlL8_0UG3K5I5EionjdcOBY8Ji8KkRWA5MUmnSflcSHwBxnGhiiV500yLlUolirJHmlaLYz14PAAkyHUFQWHrtwi56tgzBrbtBu7Ttodi1fH/s1600/ingredients.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 312px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3L4q-HUpSjS4OwCeeM1KT-7Hf8OwPDSKomlL8_0UG3K5I5EionjdcOBY8Ji8KkRWA5MUmnSflcSHwBxnGhiiV500yLlUolirJHmlaLYz14PAAkyHUFQWHrtwi56tgzBrbtBu7Ttodi1fH/s400/ingredients.jpg" alt="" id="BLOGGER_PHOTO_ID_5635744280720258514" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-ntTKQ61StfE/TjYvj5pCWyI/AAAAAAAAHHY/ui0qsYbn_S8/s1600/orange_jello_recipe.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 250px;" src="http://2.bp.blogspot.com/-ntTKQ61StfE/TjYvj5pCWyI/AAAAAAAAHHY/ui0qsYbn_S8/s400/orange_jello_recipe.jpg" alt="" id="BLOGGER_PHOTO_ID_5635744277515623202" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-mnrrn1EKHaQ/TjYvjydgXoI/AAAAAAAAHHQ/9xvgBdV_A1Y/s1600/orange_illustration.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 237px;" src="http://4.bp.blogspot.com/-mnrrn1EKHaQ/TjYvjydgXoI/AAAAAAAAHHQ/9xvgBdV_A1Y/s400/orange_illustration.jpg" alt="" id="BLOGGER_PHOTO_ID_5635744275588210306" border="0" /></a>Theresa Rohrerhttp://www.blogger.com/profile/11632846845046577754noreply@blogger.com0tag:blogger.com,1999:blog-6352782362782900031.post-73769571252960980062011-07-09T09:47:00.001-07:002011-07-09T10:06:55.538-07:00Patriotic MoldsI know I should have posted these last week, but it's better late than never!<br />Here are the two patriotic molds I made for The Fourth of July.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz-7joNHkqNtbI-dH3NP73oFbLw5MGlLrqkTVdelZhcF6jIsluk7aUkqSLIaCbQyDyO1WA3MElXsnhpEItV06MoOvdbui3x_hYkiCPjDOLW5k70QfYwuNtF8K7jge_BYS6ZybBCGj9TmLw/s1600/usamold.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 308px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz-7joNHkqNtbI-dH3NP73oFbLw5MGlLrqkTVdelZhcF6jIsluk7aUkqSLIaCbQyDyO1WA3MElXsnhpEItV06MoOvdbui3x_hYkiCPjDOLW5k70QfYwuNtF8K7jge_BYS6ZybBCGj9TmLw/s400/usamold.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5627396786784349346" /></a><br />The USA mold is strawberry, 2 pkg. plain gelatin, 1 1/2 cups boiling water, and 1/2 cup condensed milk, with a dash of vanilla. And I forgot how hard it is to get Jell-O out of a plastic mold! I definitely prefer the metal and glass ones.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-b8DOguRq_J5LoJaag_OcVv0VNVpeJvMx7HK5Wk9-NKUuhUZHwR85bzzFFItPaOc1mKk2L68iF6dHI7EiNwJKAkRUg73Ey99tGqHeuCbmhmstCxKnPGJRdC5tsuSvAm3hR9AcQ1XAQnOC/s1600/starmold1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 304px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-b8DOguRq_J5LoJaag_OcVv0VNVpeJvMx7HK5Wk9-NKUuhUZHwR85bzzFFItPaOc1mKk2L68iF6dHI7EiNwJKAkRUg73Ey99tGqHeuCbmhmstCxKnPGJRdC5tsuSvAm3hR9AcQ1XAQnOC/s400/starmold1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5627396780243804354" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGfje7HrlGdi_Gq0WRamqGvGzj3QNjrw26ooIw_A9lsU7TYGzIq_-dKf-eluoE3bE9hTxXSm4nIPrPjGkhKLBJJiNsz4EsA0lVGR1aMxbr1FQHbgjHg7jf2IayS6IBah9p9F9pKe8jut1A/s1600/starmold2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGfje7HrlGdi_Gq0WRamqGvGzj3QNjrw26ooIw_A9lsU7TYGzIq_-dKf-eluoE3bE9hTxXSm4nIPrPjGkhKLBJJiNsz4EsA0lVGR1aMxbr1FQHbgjHg7jf2IayS6IBah9p9F9pKe8jut1A/s400/starmold2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5627396778185769314" /></a><br />The star mold is 3 pkg plain gelatin, 3 cups boiling water, 1/2 cup sugar, and a few drops of <a href="https://www.lorannoils.com/">LoAnn's flavoring oil</a>. I used peach and orange oil for this one. I think that's my favorite combination.<br /><br />I hope everyone had a fantastic fourth!<br /><br />Enjoy!<br />TTheresa Rohrerhttp://www.blogger.com/profile/11632846845046577754noreply@blogger.com0tag:blogger.com,1999:blog-6352782362782900031.post-19032405612248772972011-04-05T21:27:00.000-07:002011-04-05T21:44:33.950-07:00Griesmeel Pudding<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4yCB0sxBzOVPeNs5R2zqPRj4-5X6HzT8gRN8DPPaXCm492My0g8PZBNEs8avoW7dbT6BhzwMx08nBaqtRQ3QNqn3MyT9qAgj8QQAtTzkMafHVnWv7l4Gl6GDa7-7Q1HqkKZcFWkXhQOTV/s1600/griesmell_pudding.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4yCB0sxBzOVPeNs5R2zqPRj4-5X6HzT8gRN8DPPaXCm492My0g8PZBNEs8avoW7dbT6BhzwMx08nBaqtRQ3QNqn3MyT9qAgj8QQAtTzkMafHVnWv7l4Gl6GDa7-7Q1HqkKZcFWkXhQOTV/s400/griesmell_pudding.jpg" alt="" id="BLOGGER_PHOTO_ID_5592324106064908146" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-9G2Qa19TWIs/TZvvYSaKamI/AAAAAAAAGvg/sK7HSgIRjTo/s1600/griesmell_pudding_box.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 151px; height: 200px;" src="http://1.bp.blogspot.com/-9G2Qa19TWIs/TZvvYSaKamI/AAAAAAAAGvg/sK7HSgIRjTo/s200/griesmell_pudding_box.jpg" alt="" id="BLOGGER_PHOTO_ID_5592326562848074338" border="0" /></a><br />Here's another dutch pudding delicacy.<br />Griesmeel Pudding!<br />Translated: Semolina Pudding<br />Dictionary:<span style="font-weight: bold;"> sem•o•li•na</span> |ˌseməˈlēnə|<br /><span style="font-style: italic;">noun</span><br />the hard grains left after the milling of flour, used in puddings and in pasta.<br /><br />So basically, it's similar to eating a tapioca-grit like cookie flavored dessert!<br />It's different, but not bad.<br />Enjoy!<br />TTheresa Rohrerhttp://www.blogger.com/profile/11632846845046577754noreply@blogger.com1tag:blogger.com,1999:blog-6352782362782900031.post-50698560753597429562011-03-22T22:13:00.001-07:002011-03-22T22:13:47.071-07:00Redbean Mushroon Mold<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-r1hkmRRgHZs/TYi7O9iMzSI/AAAAAAAAGvI/zIky1rBL4is/s1600/redbean2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/-r1hkmRRgHZs/TYi7O9iMzSI/AAAAAAAAGvI/zIky1rBL4is/s400/redbean2.jpg" alt="" id="BLOGGER_PHOTO_ID_5586921203463671074" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc6q3W0-3i4TotkD7iBtzd_fUBRzVjcNB7fZEmgESY2BGMl4VfxqtWrCylVwj1ZkJyURieHvk5fXUVr6WEafiUUNIOobHJQmjneWZGqFf_YDGkW59qPiEqmiM6SAy9THJwX5mnw-V4aWLK/s1600/redbean.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 396px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc6q3W0-3i4TotkD7iBtzd_fUBRzVjcNB7fZEmgESY2BGMl4VfxqtWrCylVwj1ZkJyURieHvk5fXUVr6WEafiUUNIOobHJQmjneWZGqFf_YDGkW59qPiEqmiM6SAy9THJwX5mnw-V4aWLK/s400/redbean.jpg" alt="" id="BLOGGER_PHOTO_ID_5586921205485262930" border="0" /></a><br /><br />Don't worry there's not actually any mushrooms in my redbean mushroom mold. And I was able to use my cute new copper mushroom mold that I got for my birthday! I have to say, this was a very interesting jelly mix I got at <a href="http://www.uwajimaya.com/">uwajimaya.</a> It's pretty good, but I'm not entirely sure what to compare it to. It sort of reminds me of pumpkin pie. It's also made with agar (seaweed) instead of gelatin. Those recipes are always fun to try out, but I'm still working on my liquid to agar ratio.<br />Enjoy!<br />TTheresa Rohrerhttp://www.blogger.com/profile/11632846845046577754noreply@blogger.com0tag:blogger.com,1999:blog-6352782362782900031.post-46915331436444685142011-02-19T21:37:00.000-08:002011-02-20T21:55:33.632-08:00Coconut Pineapple Mold<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU4JXqAtQFKnQhVzHJBvDNUUXPOxrQQQ_tc8ZyvWY8FNiwAW_BQxGkjsbMmIdc4kF7Ej8bpzig2Z0Jy7V1r8oUbCUAgbU8-w3obIljftLBF2kPLznbpeMX-XJDD255l7c3KrkUVEA8cyvF/s1600/pineapplecoconutjello.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 391px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU4JXqAtQFKnQhVzHJBvDNUUXPOxrQQQ_tc8ZyvWY8FNiwAW_BQxGkjsbMmIdc4kF7Ej8bpzig2Z0Jy7V1r8oUbCUAgbU8-w3obIljftLBF2kPLznbpeMX-XJDD255l7c3KrkUVEA8cyvF/s400/pineapplecoconutjello.jpg" alt="" id="BLOGGER_PHOTO_ID_5575871854717433538" border="0" /></a><br />Here is the coconut pineapple mold I made last week. It turned out amazing! To make it mix 1 box lemon Jell-O with 1/2 cup boiling water. Mix until dissolved. Add 1 5.6oz can of coconut milk. And chill until partially set. Whip with electric mixer until stiff and foamy. Fold in pineapple tid-bits and chill until set. (This would also be good with rum, but I didn't have any.)<br /><br />Enjoy!<br />TTheresa Rohrerhttp://www.blogger.com/profile/11632846845046577754noreply@blogger.com2tag:blogger.com,1999:blog-6352782362782900031.post-16364811742203852202011-01-16T14:56:00.000-08:002011-01-16T15:07:23.547-08:00Peach Jellies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnDgbX6nDK7CPy3CBR0Cv4Dra6mLdX1Q4PTa1IUqr0A90CQ1CsaBbOWYjPyIfd9SUI1TJR4QKPFwSY6JdMngek-1X6r1xd2yrtKBoxg5ww4b-GVSqYeNNuxJ7m1OS750mPJpDW5kykFpMM/s1600/jellies.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnDgbX6nDK7CPy3CBR0Cv4Dra6mLdX1Q4PTa1IUqr0A90CQ1CsaBbOWYjPyIfd9SUI1TJR4QKPFwSY6JdMngek-1X6r1xd2yrtKBoxg5ww4b-GVSqYeNNuxJ7m1OS750mPJpDW5kykFpMM/s400/jellies.jpg" alt="" id="BLOGGER_PHOTO_ID_5562924038747563954" border="0" /></a><br />Sorry! I forgot to take pictures of the Christmas Jell-O Molds, and by the time I remembered there was only one little smidget left.<br /><br />But I did get a picture of these delicious peach jellies made from peach jam, peach juice, gelatin and sugar. They turned out fantastic! Not like the <a href="http://www.libertyorchards.com/?gclid=CKvz0Yfrv6YCFQlPgwodmQahHQ">Applet and Cotlet</a> type recipe I've been searching for but more like <a href="http://www.bostonfruitslice.com/home.html">Boston Fruit Slices.</a> I will definitely be making these again.<br /><br />I got the recipe from <a href="http://www.marthastewart.com/everyday">Everyday Food</a> and hardly changed it at all. The only thing I did differently was I didn't bother pouring it through a fine-mesh sieve. I don't have a dish washer, and I just couldn't see it being worth trying to clean that sticky mess out of my sieve. And I'm not sure they would have been any better if I had strained it anyhow. They seemed perfect as is.<br /><br /><a href="http://www.marthastewart.com/recipe/fruit-jellies">See recipe here.</a><br /><br />Enjoy!<br />TTheresa Rohrerhttp://www.blogger.com/profile/11632846845046577754noreply@blogger.com1tag:blogger.com,1999:blog-6352782362782900031.post-28429735961003428482010-11-24T21:31:00.000-08:002010-11-24T21:41:43.538-08:00Triple Layer MoldHere'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.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_B3Asx8aG-ZE/TO32M3IKyjI/AAAAAAAAGek/Qj4qs1djlew/s1600/thanksgiving_jello.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_B3Asx8aG-ZE/TO32M3IKyjI/AAAAAAAAGek/Qj4qs1djlew/s400/thanksgiving_jello.jpg" alt="" id="BLOGGER_PHOTO_ID_5543357417180023346" border="0" /></a><br /><br />The top layer is almond gelatin:<br />3 packages gelatin<br />1/2 cup sugar<br />1 T. almond flavoring<br />2 cups boiling water.<br />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.<br /><br />Middle layer:<br />1 package lemon Jell-O<br />1 package gelatin<br />1/2 jar coconut gel<br />1/2 cup coconut gel liquid<br />1 1/2 cups boiling water<br />2 T. condensed milk<br />Mix all until dissolved. Chill until partially set. Pour in mold. Chill.<br /><br />Bottom layer:<br />2 packages orange Jell-O<br />1 package gelatin<br />4 cups boiling water<br />mandarin oranges<br />4 T. condensed milk<br />Mix all until dissolved. Chill until partially set. Pour in mold. Chill until firm.<br /><br />Enjoy!<br />TTheresa Rohrerhttp://www.blogger.com/profile/11632846845046577754noreply@blogger.com0tag:blogger.com,1999:blog-6352782362782900031.post-88586367697913696032010-10-30T11:10:00.000-07:002010-10-30T11:16:54.465-07:00Dutch JellyI 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.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_B3Asx8aG-ZE/TMxgGoKiDqI/AAAAAAAAGZo/4z8C57FsL0Y/s1600/dutch_jello.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 296px;" src="http://3.bp.blogspot.com/_B3Asx8aG-ZE/TMxgGoKiDqI/AAAAAAAAGZo/4z8C57FsL0Y/s400/dutch_jello.jpg" alt="" id="BLOGGER_PHOTO_ID_5533903709108571810" border="0" /></a><br /><br /><em>1: Bring a half liter water to cook. <br /><br />2: Joint the contents of the bundle and rudder these by the ebullient water to that the powder has been entirely solved. <br /><br />3: The pudding in haircuts or in an already too high pudding form does not pour. <br /><br />4: Late the jelly pudding cool down and place these afterwards at least 2 hours in the frigidaire. <br /><br />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.</em><br /><br /><br />Enjoy!<br />TTheresa Rohrerhttp://www.blogger.com/profile/11632846845046577754noreply@blogger.com1tag:blogger.com,1999:blog-6352782362782900031.post-84903911151769584932010-08-19T21:12:00.000-07:002010-08-19T21:24:41.353-07:00Blackberries 'n Cream Mold<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiucOg44eXAEPIDDxDYBkryxmGRpCi3FzLoCrz_zXlvSZTWTQVSU0RkhQ93Uv07Cxu2ztkpF9BooYGmqVnI6yEhoAfqJgoly06VuPXfzzWvXe2E1a4f23BwqpxQTzePuX1al8Ob7lPFfrp8/s1600/blackberry_jello.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 307px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiucOg44eXAEPIDDxDYBkryxmGRpCi3FzLoCrz_zXlvSZTWTQVSU0RkhQ93Uv07Cxu2ztkpF9BooYGmqVnI6yEhoAfqJgoly06VuPXfzzWvXe2E1a4f23BwqpxQTzePuX1al8Ob7lPFfrp8/s400/blackberry_jello.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5507342843571564594" /></a><br />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!<br /><br />Here's the recipe:<br />1 box of 6oz blackberry Jell-O<br />2 cups boiling water<br />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...<br />1 can of condensed milk<br />...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.<br /><br />Cheers!<br />TTheresa Rohrerhttp://www.blogger.com/profile/11632846845046577754noreply@blogger.com0tag:blogger.com,1999:blog-6352782362782900031.post-13732884373936164022010-07-31T12:39:00.000-07:002010-07-31T13:02:58.073-07:00Strawberry Coconut Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBjFyZX8-gKRrYWChLTaMIbxKT4k8ko7skNUrHyaHFZxDsjaWaEhtmWma6fotIVIA7_pVqfAXHjnqihHnzBeAWtUvHIE1r0K2ojUJIBOY7_pkNUgqOVk-3ILeqov6dB-X2VPmZ3mQpTEDk/s1600/PinkCoconutCake2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 312px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBjFyZX8-gKRrYWChLTaMIbxKT4k8ko7skNUrHyaHFZxDsjaWaEhtmWma6fotIVIA7_pVqfAXHjnqihHnzBeAWtUvHIE1r0K2ojUJIBOY7_pkNUgqOVk-3ILeqov6dB-X2VPmZ3mQpTEDk/s400/PinkCoconutCake2.jpg" alt="" id="BLOGGER_PHOTO_ID_5500157832508821794" border="0" /></a><br />This recipe was a request from Zack. It is an excellent selection, thanks!<br /><br />(It reminds me of a giant pink snow ball!)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinHGLgWT_qYWxU0-CMW2vUUQ_PWCOEeHAIi0IryC8X76RX0wNHUgf4sHDL7LiCfDak7geVMEYXkmonJ392yFCNokyrDn5lrNQ_JGKzZDDu0MjN1BUblsA08nt5CaqgTuBMmgRdvwQHz4QE/s1600/PinkCoconutCake_Recipe.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 238px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinHGLgWT_qYWxU0-CMW2vUUQ_PWCOEeHAIi0IryC8X76RX0wNHUgf4sHDL7LiCfDak7geVMEYXkmonJ392yFCNokyrDn5lrNQ_JGKzZDDu0MjN1BUblsA08nt5CaqgTuBMmgRdvwQHz4QE/s400/PinkCoconutCake_Recipe.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5500163242367770546" /></a><br />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.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Py-6WQ0mNAeJOQtBVSfC4fvFri-Jh89u4bSV7uagIZ2wsVCvq5cDYQRj1PasjZyFynnQWWN_PoZvilQXcRyLdadxt7EtD-wDe1kc0ojTj8UgpWZhrwpaNC_D51cFEQqdcFFCsv2zVUix/s1600/PinkCoconutCake1.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 284px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Py-6WQ0mNAeJOQtBVSfC4fvFri-Jh89u4bSV7uagIZ2wsVCvq5cDYQRj1PasjZyFynnQWWN_PoZvilQXcRyLdadxt7EtD-wDe1kc0ojTj8UgpWZhrwpaNC_D51cFEQqdcFFCsv2zVUix/s400/PinkCoconutCake1.jpg" alt="" id="BLOGGER_PHOTO_ID_5500157830844354834" border="0" /></a><br />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.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMMSHMpv9n5ORk9xsxXd2CFumdm0qp0-0Z6atW5axWqJlnN0jxlWO0jtS43Ewfqqq2JPuXCHSACfG20lztbDM_4OUe-JmDTyYXm_Wxq0SLEbvkj90DIaxqN6DwUzUsmrztx8GBp_03fwEz/s1600/PinkCoconutCake3.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 314px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMMSHMpv9n5ORk9xsxXd2CFumdm0qp0-0Z6atW5axWqJlnN0jxlWO0jtS43Ewfqqq2JPuXCHSACfG20lztbDM_4OUe-JmDTyYXm_Wxq0SLEbvkj90DIaxqN6DwUzUsmrztx8GBp_03fwEz/s400/PinkCoconutCake3.jpg" alt="" id="BLOGGER_PHOTO_ID_5500157821627154210" border="0" /></a>This would also be good with sliced strawberries on top if you're not a coconut fan.<br /><br />Enjoy!<br />TTheresa Rohrerhttp://www.blogger.com/profile/11632846845046577754noreply@blogger.com2tag:blogger.com,1999:blog-6352782362782900031.post-31515930132860764942010-07-03T21:38:00.000-07:002010-07-03T21:41:14.400-07:00Fouth of July Jell-O<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXqxPsvKMp4cmjrJiC0rlUNgC35qYRb1I4nW-MAFyqOGJGYny8-x951xeiEQQGJ7YM9JIbTz4i-rfmQ53h4w5EB6XcP20PGKMHQYaX9knRxv2uVKQSgo4k93P3btKVBGHpjoPrTx-xA6dr/s1600/starjello.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 339px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXqxPsvKMp4cmjrJiC0rlUNgC35qYRb1I4nW-MAFyqOGJGYny8-x951xeiEQQGJ7YM9JIbTz4i-rfmQ53h4w5EB6XcP20PGKMHQYaX9knRxv2uVKQSgo4k93P3btKVBGHpjoPrTx-xA6dr/s400/starjello.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5489905986529078706" /></a><br />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.<br />Enjoy!<br />T<br />I basically made a stained glass mold with whipped cream and stripes instead of chunks.<br /><a href="http://joysofjello.blogspot.com/2009/07/broken-glass-jell-o-again.html">(Recipe Here)</a>Theresa Rohrerhttp://www.blogger.com/profile/11632846845046577754noreply@blogger.com0tag:blogger.com,1999:blog-6352782362782900031.post-58263771700357444342010-06-22T09:48:00.000-07:002010-06-22T10:04:34.921-07:00The GSS Jell-O Mold Competition<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhsZ8z9hB8l7MJ6jIesWSGlrWujER0sFi5LWfYYpiN9WtCX511K1uAgflOAwlz0jLn61XjhdsNLj3yejsX0d74xJ2nGiRQsfJaCxi7ma90rg2BmJF3N7nzZsSjQWWJkyFRQih3S7mRfybO/s1600/poster.png"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhsZ8z9hB8l7MJ6jIesWSGlrWujER0sFi5LWfYYpiN9WtCX511K1uAgflOAwlz0jLn61XjhdsNLj3yejsX0d74xJ2nGiRQsfJaCxi7ma90rg2BmJF3N7nzZsSjQWWJkyFRQih3S7mRfybO/s400/poster.png" alt="" id="BLOGGER_PHOTO_ID_5485644049166525346" border="0" /></a><br />Oh, I wish I lived near New York!<br />Unfortunately I don't, but if you do, than I highly suggest entering or at the very least attending <a href="http://gowanusstudio.org/jello/index.html">The GSS Jell-O Mold Competition</a> in Brooklyn New York. And if you're there be sure to check out the creation of my fellow Jell-O blogger <a href="http://victoriabelanger.wordpress.com/2010/06/22/jell-o-mold-design-competition/">The Jell-O Mold Mistress of Brooklyn,</a> which I'm certain will be AMAZING! Check out the <a href="http://joysofjello.blogspot.com/2009/07/jell-o-mold-competition-winners.html">link to see what the created last year</a>, and remember "Keep Calm and Wobble On!"<br />T<br /><br />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.Theresa Rohrerhttp://www.blogger.com/profile/11632846845046577754noreply@blogger.com0tag:blogger.com,1999:blog-6352782362782900031.post-58794450648175141612010-05-15T09:26:00.000-07:002010-05-15T09:43:47.409-07:00Banana Nut Ring<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIlDBymkEMS7ppMumFh0L3z_nLGl3E88tinhpM0jhVEBFxJ1IR9tTRgl41nte8M6bIlvo5Hs0E1UTStr4ZVxL3XEi-amXwSrxpI_PdXFtdlb8EFAYdy7Or4UvFV_K9i841YVDc6yMzh5WT/s1600/banana_nut_jello.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 272px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIlDBymkEMS7ppMumFh0L3z_nLGl3E88tinhpM0jhVEBFxJ1IR9tTRgl41nte8M6bIlvo5Hs0E1UTStr4ZVxL3XEi-amXwSrxpI_PdXFtdlb8EFAYdy7Or4UvFV_K9i841YVDc6yMzh5WT/s400/banana_nut_jello.jpg" alt="" id="BLOGGER_PHOTO_ID_5471534848010016098" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_B3Asx8aG-ZE/S-7NYcTB1CI/AAAAAAAAF_0/RkpTjoECUQQ/s1600/banana_nut_ring_recipe.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 204px; height: 400px;" src="http://3.bp.blogspot.com/_B3Asx8aG-ZE/S-7NYcTB1CI/AAAAAAAAF_0/RkpTjoECUQQ/s400/banana_nut_ring_recipe.jpg" alt="" id="BLOGGER_PHOTO_ID_5471536417098290210" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_B3Asx8aG-ZE/S-7M0FYGPDI/AAAAAAAAF_k/ddWc-eMZOQE/s1600/joysofjello.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 157px; height: 237px;" src="http://3.bp.blogspot.com/_B3Asx8aG-ZE/S-7M0FYGPDI/AAAAAAAAF_k/ddWc-eMZOQE/s200/joysofjello.jpg" alt="" id="BLOGGER_PHOTO_ID_5471535792470244402" border="0" /></a><br /><br />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.<br />Enjoy!<br />TTheresa Rohrerhttp://www.blogger.com/profile/11632846845046577754noreply@blogger.com3tag:blogger.com,1999:blog-6352782362782900031.post-22125206844925575032010-04-08T22:06:00.000-07:002010-04-08T22:14:39.202-07:00Avocado Strawberry Ringmmmm... <br />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.<br />Enjoy!<br />T<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Fi6YTe-BSJo_BHoMEK9j__5QNu-XJLREx9-WD0x9-uj2gJQm-HJEficMy9Xw9oIBpQQD2Hdw-WHuW7QaQRhLQ-c7ezzxhmjbzbsLc73aULIZUYjVwpz_XPhLrzKuVuaKavtLnWrewZXe/s1600/avocado_jello.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Fi6YTe-BSJo_BHoMEK9j__5QNu-XJLREx9-WD0x9-uj2gJQm-HJEficMy9Xw9oIBpQQD2Hdw-WHuW7QaQRhLQ-c7ezzxhmjbzbsLc73aULIZUYjVwpz_XPhLrzKuVuaKavtLnWrewZXe/s400/avocado_jello.jpg" alt="" id="BLOGGER_PHOTO_ID_5458000145919284338" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmkIZ73itGQ5xyzAh72cn_t9e6_ZtAVo5jrOVrWPuvDUHW-30hTc4SPmxvXvICIZs1uLXbrHruRv0dBnWeaTGGO_1LeKGmv3A6WkFAME4hgFQsmLL6FXAqWPncgfMzb4EcwaRo-1qrwmfM/s1600/avocado_strawberry_jello.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 272px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmkIZ73itGQ5xyzAh72cn_t9e6_ZtAVo5jrOVrWPuvDUHW-30hTc4SPmxvXvICIZs1uLXbrHruRv0dBnWeaTGGO_1LeKGmv3A6WkFAME4hgFQsmLL6FXAqWPncgfMzb4EcwaRo-1qrwmfM/s400/avocado_strawberry_jello.jpg" alt="" id="BLOGGER_PHOTO_ID_5458000141455186450" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM3cxkWj7orDpsplXf9A3bshncYDpqQHqXgx0Dyk6WsgZmlX9bUJr2aZK3_rzq8dlDxJwz-7-LQeIHxtIGekeokmahrnRaogaHILnU7pjmE-ApUki7wrsQK7NgBuVoVQIa3_6rPHn4y3GW/s1600/avocado_strawberry_ring_recipe.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 266px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM3cxkWj7orDpsplXf9A3bshncYDpqQHqXgx0Dyk6WsgZmlX9bUJr2aZK3_rzq8dlDxJwz-7-LQeIHxtIGekeokmahrnRaogaHILnU7pjmE-ApUki7wrsQK7NgBuVoVQIa3_6rPHn4y3GW/s400/avocado_strawberry_ring_recipe.jpg" alt="" id="BLOGGER_PHOTO_ID_5458000136491920482" border="0" /></a>Theresa Rohrerhttp://www.blogger.com/profile/11632846845046577754noreply@blogger.com1tag:blogger.com,1999:blog-6352782362782900031.post-62422080018923917882010-03-22T21:14:00.000-07:002010-05-15T09:48:25.531-07:00Peach & Cheese Salad MoldI 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.<br />ENJOY!<br />T<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXiTtlZWqaOR2Iyf03m7VTRb_-JXXaGMCXoBpnKuZlAijULdCUFMfVIIowHro1Mfs6EIb8QaeLuLAGTQKNT6j_hObRv-33yPum3lU3D9l0SLIC4fuNKEnvAHaRSXmpTL6LwuXnySUPvUo9/s1600-h/peach_cheese_mold.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 379px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXiTtlZWqaOR2Iyf03m7VTRb_-JXXaGMCXoBpnKuZlAijULdCUFMfVIIowHro1Mfs6EIb8QaeLuLAGTQKNT6j_hObRv-33yPum3lU3D9l0SLIC4fuNKEnvAHaRSXmpTL6LwuXnySUPvUo9/s400/peach_cheese_mold.jpg" alt="" id="BLOGGER_PHOTO_ID_5451679116549019666" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7WnIMkhAw__fxSn7DxFDHY4ZfSy1xjPXO3XAZ9ow-AMQHUSbecloSNbB88xpQoBP6bJHC-nprbKQRkIA2ktWY7EPJ0RZt5SRcb94iQT1_SZd4V6Vtk1aCGUbELizC70uwa1vaH1Exb8UG/s1600-h/peach_cheese_original_photo.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 282px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7WnIMkhAw__fxSn7DxFDHY4ZfSy1xjPXO3XAZ9ow-AMQHUSbecloSNbB88xpQoBP6bJHC-nprbKQRkIA2ktWY7EPJ0RZt5SRcb94iQT1_SZd4V6Vtk1aCGUbELizC70uwa1vaH1Exb8UG/s400/peach_cheese_original_photo.jpg" alt="" id="BLOGGER_PHOTO_ID_5451679112207163122" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_B3Asx8aG-ZE/S6hBQprirXI/AAAAAAAAFxo/OR7w-4VtRsA/s1600-h/peach_cheese_recipe.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 263px; height: 400px;" src="http://3.bp.blogspot.com/_B3Asx8aG-ZE/S6hBQprirXI/AAAAAAAAFxo/OR7w-4VtRsA/s400/peach_cheese_recipe.jpg" alt="" id="BLOGGER_PHOTO_ID_5451679103254179186" border="0" /></a>Theresa Rohrerhttp://www.blogger.com/profile/11632846845046577754noreply@blogger.com0tag:blogger.com,1999:blog-6352782362782900031.post-35408887916567656432010-02-28T11:28:00.000-08:002010-05-15T09:48:51.690-07:00Turkish DelightI've been trying to find the perfect <a href="http://www.libertyorchards.com/category/Aplets_and_Cotlets">Applets and Cotlets</a>/<a href="http://www.turkish-delight.com/v2/index.php">Turkish Delight</a> 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 <a href="http://roaringdesign.blogspot.com/2009/12/blog-364-apple-candy-things.html">apple pate de fruit this Christmas</a>, 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 <a href="http://mideastfood.about.com/od/dessertssweetspastries/r/turkishdelight.htm">like the recipe here.</a><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq5OETkhyphenhyphenjJSTNR16XZ_IuhBy-KyFW9oMODxNqPYuWtIyUoac2NyYr-yf9fjP9ueALDpbnobOMxo0f-P3aypEgNyGqfZCQRa5nV9vDyvX3kN8dEAneKuV4RDUqcEFK67zett4KSWVP3QeM/s1600-h/turkish_delight2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq5OETkhyphenhyphenjJSTNR16XZ_IuhBy-KyFW9oMODxNqPYuWtIyUoac2NyYr-yf9fjP9ueALDpbnobOMxo0f-P3aypEgNyGqfZCQRa5nV9vDyvX3kN8dEAneKuV4RDUqcEFK67zett4KSWVP3QeM/s400/turkish_delight2.jpg" alt="" id="BLOGGER_PHOTO_ID_5443379159608573090" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_B3Asx8aG-ZE/S4rEgH0IBZI/AAAAAAAAFvw/5R2_TkmxLyw/s1600-h/turkish_delight1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_B3Asx8aG-ZE/S4rEgH0IBZI/AAAAAAAAFvw/5R2_TkmxLyw/s400/turkish_delight1.jpg" alt="" id="BLOGGER_PHOTO_ID_5443379155763201426" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_B3Asx8aG-ZE/S4rEWFXR-TI/AAAAAAAAFvo/55uFiQiLTMg/s1600-h/turkish_delight3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_B3Asx8aG-ZE/S4rEWFXR-TI/AAAAAAAAFvo/55uFiQiLTMg/s400/turkish_delight3.jpg" alt="" id="BLOGGER_PHOTO_ID_5443378983306656050" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_B3Asx8aG-ZE/S4rEV2RyV0I/AAAAAAAAFvg/LPTDRw7YMUs/s1600-h/turkish_delight_recipe.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 212px;" src="http://2.bp.blogspot.com/_B3Asx8aG-ZE/S4rEV2RyV0I/AAAAAAAAFvg/LPTDRw7YMUs/s400/turkish_delight_recipe.jpg" alt="" id="BLOGGER_PHOTO_ID_5443378979257079618" border="0" /></a>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.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_B3Asx8aG-ZE/S4rEVf8afVI/AAAAAAAAFvY/HpYzy3L-ZcI/s1600-h/knox_gelatin_cookbook.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 308px; height: 400px;" src="http://4.bp.blogspot.com/_B3Asx8aG-ZE/S4rEVf8afVI/AAAAAAAAFvY/HpYzy3L-ZcI/s400/knox_gelatin_cookbook.jpg" alt="" id="BLOGGER_PHOTO_ID_5443378973261856082" border="0" /></a>The cover of my new 1943 Knox Gelatin Cookbook.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_B3Asx8aG-ZE/S4rEVLJfqJI/AAAAAAAAFvQ/Q4MN9xkhqow/s1600-h/knox_gelatin_cookbook_insidespread.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 254px;" src="http://4.bp.blogspot.com/_B3Asx8aG-ZE/S4rEVLJfqJI/AAAAAAAAFvQ/Q4MN9xkhqow/s400/knox_gelatin_cookbook_insidespread.jpg" alt="" id="BLOGGER_PHOTO_ID_5443378967679576210" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw3_WQH7OwfkUonfi6x5AgKAwYS4BPQtpmaO4eEcfd6t8KiyujU4ZQqzJoko3IN6fisqxdgP0-AkvvF7n1sl1a2V7xFId-vrWQ0eKUwBxiD7YgF6LHDDxbl0ROgtJBAdkxJQebYSenLwit/s1600-h/knox_butterspread.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 313px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw3_WQH7OwfkUonfi6x5AgKAwYS4BPQtpmaO4eEcfd6t8KiyujU4ZQqzJoko3IN6fisqxdgP0-AkvvF7n1sl1a2V7xFId-vrWQ0eKUwBxiD7YgF6LHDDxbl0ROgtJBAdkxJQebYSenLwit/s400/knox_butterspread.jpg" alt="" id="BLOGGER_PHOTO_ID_5443378957043350178" border="0" /></a>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.<br /><br />Enjoy!<br />TTheresa Rohrerhttp://www.blogger.com/profile/11632846845046577754noreply@blogger.com3tag:blogger.com,1999:blog-6352782362782900031.post-87797417387646232492010-02-23T19:06:00.000-08:002010-02-23T20:19:45.836-08:00Strawberry Lemon Jell-O Mold<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYccBh8EiR-9l6aUw503mFC9nch9_eCq1tLhhn_rtZDHJoNuKNLlzkBfWp3Lq8T1QilbThvjhy3CO11nv2Pk9DbwujHOiIDbQk3DNGeGqc0CJQpDoVPtFAJc1Kz3ezwvKrA7GvXQyNfke9/s1600-h/strawberry_lemon_jellomold.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 318px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYccBh8EiR-9l6aUw503mFC9nch9_eCq1tLhhn_rtZDHJoNuKNLlzkBfWp3Lq8T1QilbThvjhy3CO11nv2Pk9DbwujHOiIDbQk3DNGeGqc0CJQpDoVPtFAJc1Kz3ezwvKrA7GvXQyNfke9/s400/strawberry_lemon_jellomold.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5441641246473533218" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_B3Asx8aG-ZE/S4Snz9ATOjI/AAAAAAAAFrI/NmzOeY3VL9c/s1600-h/lemon_jello.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 236px;" src="http://1.bp.blogspot.com/_B3Asx8aG-ZE/S4Snz9ATOjI/AAAAAAAAFrI/NmzOeY3VL9c/s400/lemon_jello.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5441658760761391666" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_B3Asx8aG-ZE/S4SnzTMI5iI/AAAAAAAAFrA/H8DeldsnM38/s1600-h/lemon_jello_recipe.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 216px;" src="http://4.bp.blogspot.com/_B3Asx8aG-ZE/S4SnzTMI5iI/AAAAAAAAFrA/H8DeldsnM38/s400/lemon_jello_recipe.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5441658749536757282" /></a><br /><br />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.<br /><br />Enjoy!<br />TTheresa Rohrerhttp://www.blogger.com/profile/11632846845046577754noreply@blogger.com0tag:blogger.com,1999:blog-6352782362782900031.post-19123534823427767672010-02-19T07:00:00.000-08:002010-02-19T07:00:08.122-08:00Vintage Jell-O Boxes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAGnx1HPrvB5ikQc3NoM_U8S-GT25e-M997TlPFeEeRriRnBs9Ag7q-9ZDCApvTL8m85ydWIzgGrf2jmwf4QuUOHygHal9xaA-aE5QE9rRQYZjD9ii7QhfaneWV2mhtejvvHa4Dt0fNwpI/s1600-h/il_430xN.117713665.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAGnx1HPrvB5ikQc3NoM_U8S-GT25e-M997TlPFeEeRriRnBs9Ag7q-9ZDCApvTL8m85ydWIzgGrf2jmwf4QuUOHygHal9xaA-aE5QE9rRQYZjD9ii7QhfaneWV2mhtejvvHa4Dt0fNwpI/s400/il_430xN.117713665.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5438157518777007634" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs4RD6Cu8C5QRB93wa9nP4BzGDIylsEAcHQ9O1LhhIlMkBK_j7juE9mqmxXlD0rgwUuqhMjpT9imj2jsdhm3O3YbXSMNxzAXTj8c7Lw5ktoFSbGU2Gui4rJeFTdTmyNmTaURy7pc8dpdhn/s1600-h/il_430xN.117709067.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs4RD6Cu8C5QRB93wa9nP4BzGDIylsEAcHQ9O1LhhIlMkBK_j7juE9mqmxXlD0rgwUuqhMjpT9imj2jsdhm3O3YbXSMNxzAXTj8c7Lw5ktoFSbGU2Gui4rJeFTdTmyNmTaURy7pc8dpdhn/s400/il_430xN.117709067.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5438157513602272722" /></a><br />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?<br />For sale <a href="http://www.etsy.com/view_listing.php?listing_id=39027160">here</a> and <a href="http://www.etsy.com/view_listing.php?ref=vl_other_2&listing_id=39026100">here</a> from <a href="http://www.etsy.com/shop/retroeclectica">Retro Eclectica.</a><br />Enjoy!<br />TTheresa Rohrerhttp://www.blogger.com/profile/11632846845046577754noreply@blogger.com0tag:blogger.com,1999:blog-6352782362782900031.post-12940423389567636572010-02-14T09:45:00.001-08:002010-02-14T09:46:36.057-08:00Jell-O Fruit Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNs9Bc5RkCScrIAjdCQK9sMUwEN-Y8PDpcRctyrR2-_qYgeRA40-cJKbeTIcGIpDoaAwHEvtZ_MgjoxF9eY8GuKm0mgK9p5aUoZfVPioeCXv0a2dIPQdqkUD3TGg5V1RSUyDV97-a2w0EX/s1600-h/completefruitsaladmold-2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 298px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNs9Bc5RkCScrIAjdCQK9sMUwEN-Y8PDpcRctyrR2-_qYgeRA40-cJKbeTIcGIpDoaAwHEvtZ_MgjoxF9eY8GuKm0mgK9p5aUoZfVPioeCXv0a2dIPQdqkUD3TGg5V1RSUyDV97-a2w0EX/s400/completefruitsaladmold-2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5438156735350959202" /></a><br />...because one small banana just isn't enough.<br />TTheresa Rohrerhttp://www.blogger.com/profile/11632846845046577754noreply@blogger.com0tag:blogger.com,1999:blog-6352782362782900031.post-75502605340262497042010-02-06T11:07:00.000-08:002010-02-06T11:53:38.601-08:00Orange Shortbread Tart<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJIDNwviNym4DjPFz85tJvsRLh3O8s92iclKK6fZIi-zE9l4xktxaJ9E_pi4uZ6TCnj1gpc8Pb8VLiyB9XpQO18uPXRLOXwYt-XWzTG8hsG6v4c1jM_f2NbDy90PTTOKI1y5kRoVccar9r/s1600-h/orange_tart.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJIDNwviNym4DjPFz85tJvsRLh3O8s92iclKK6fZIi-zE9l4xktxaJ9E_pi4uZ6TCnj1gpc8Pb8VLiyB9XpQO18uPXRLOXwYt-XWzTG8hsG6v4c1jM_f2NbDy90PTTOKI1y5kRoVccar9r/s400/orange_tart.jpg" alt="" id="BLOGGER_PHOTO_ID_5435211191866715586" border="0" /></a><br /><br />This recipe is basically adapted from <a href="http://www.marthastewart.com/recipe/fresh-orange-and-yogurt-tart">Martha Stewart's Everyday Food recipe for "Fresh Orange and Yogurt Tart."</a> 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:<br /><br />Crust: <br />1/2 cup soft butter<br />1/4 cup powdered sugar<br />1 cup flour<br /><br />Mix together and pat into a pie plate.<br />Bake at 375 degrees for about 7 minutes or until edges are very lightly brown.<br />Let this cool to room temperature BEFORE starting the filling. Otherwise your filling will set before it's time to pour it on top.<br />(This crust would also rock with some super finely chopped walnuts added to it, about a 1/4 cup.)<br /><br />Filling:<br />2 packets of gelatin OR 1 – 3oz box of orange Jell-O<br />1/2 cup half-n-half OR 1/4 cup milk and 1/4 whipping cream OR 1/2 cup milk<br />2 – 6oz packages of orange OR vanilla yogurt<br />2 or 3 medium navel oranges<br /><br />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. <br /><br />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.<br /><br />Add your hot cream to your gelatin or Jell-O, and mix at least 2 minutes until dissolved. <br /><br />Whisk in yogurt.<br /><br />Pour over your cooled shortbread crust. <br /><br />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.)<br /><br />And if you're feeling extra motivated you can make <a href="http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=580b93947daf5210VgnVCM1000003d370a0aRCRD&vgnextfmt=default">candied orange peel</a> with your leftover orange peels. <br /><br />Enjoy!<br />TTheresa Rohrerhttp://www.blogger.com/profile/11632846845046577754noreply@blogger.com0